Summer Coolers: Icecreams, Kulfis, etc.....

Veggie Mock Tail

Ingredients

2 tbsp. mint leaves
1 cup carrot smooth pulp, strain
1/2 cup sugar
1/4 cup tomato puree
1/2 tsp. lemon juice
1/2 tsp. salt
2 pinch black pepper powder
500 ml. ice cold water


Method

Mix carrot pulp and tomato puree.
Chill the mixture.
Pour 100ml. water with sugar in a pan; heat it and bring it to a boil.
Take off fire. Keep aside to cool till required.

Just before serving:
Blend mint leaves and sugar syrup in a blender.
Or you can just add fresh mint leaves as it is.
Add carrot-tomato mixture, salt, pepper and cold water.
Run till frothy.
Pour into tall glasses, serve immediately.


Note:

For carrot pulp: chop carrots into small piece, boil till tender, blend till the paste is smooth.

 

Watermelon Ice Cubes

Watermelon Ice Cubes

Ingredients

250 gms. watermelon pulp
250 ml. water
125 ml. sugar
1 tsp. lime juice
1/4 tsp. fresh mint leaves finely chopped

Method


Pour water in a deep vessel.
Add sugar, stir, dissolve sugar completely.
Cool to room temperature.
Mix the watermelon pulp and lime juice.
Add mint leaves and stir.
Pour into ice cube trays and set till firmly frozen.
Use as per your wish.

 

Lemon Ice Cubes

Ingredients

20 Fresh lemons
Water

Method:
Take juice from all lemon. (Just less squeeze the lemon and use the skin with less juice to make pickle. So we can use the same lemon in two ways)
Use less water.
Pour the lemon juice into ice cube trays and set till firmly frozen.
When you want lemon juice, put the lemon cubes and add salt or sugar as per your wish and add chilled water and mix well.
Serve with mint leaves if you use salt.

Note: (Already I gave this tip.) You can use this ‘lemon cubes’ to make lemon rice too.

 

Ginger Lime Sherbet


Ingredients

100 gms fresh ginger
1 cup lime juice
1 cup water
2 tbsp. water
2 cups sugar


Method

Wash, peel and grind ginger to a fine paste.
Add 2 tsp. water; pass through a clean muslin cloth to extract juice.
Dissolve sugar in one cup water on low heat.
Add ginger and lime juice after sugar has dissolved.
Heat till mixture boils (approx. 5 minutes).
Remove from and heat and cool till warm.
Pour into clean sterile bottle.
Refrigerate and use as concentrate, when required.

 

Mango Lassi


Ingredients

1 ripe mango
2 cups fresh curds chilled
1/4 tsp. cardamom powder
3 tbsp. sugar


Method

Peek and chop mango.
Put in a mixie, and blend.
Add all other ingredients.
Blend till smooth.
Chill well before serving.
Or add crushed ice if desired.

 

Rose Lassi


Ingredients

2 cups fresh curds
1/4 cup sugar
1 tbsp or more rose syrup
1/2 tsp salt
1/2 tsp cardamom powder
1/2 cup water
10-12 crushed ice-cubes
10-12 drops vanilla essence

Method

Put all ingredients in a blender and blend till smooth and frothy.
Serve in tall glasses, chilled.
Vary the flavour by substituting rose for khus, kewra or pineapple.
Very finely chopped pieces of fruit may be added.

 

Seasoned Buttermilk

Ingredients

500 ml butter milk or 200 ml curd.
1/2 tsp each cummin & mustard seeds.
1 inch piece ginger
1 tsp oil
1 stalk curry leaves
2 green chilies
Salt and 1 tsp cummin seed powder
1 tbsp coriander
8-10 leaves mint (optional)
1 pinch asafetida

Method

Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand

or electric whippier till smooth.

Make seasoning with cumin seeds, mustard seeds, curry leaves, green chilies, grated ginger and asafetida.

Put the seasoning in the butter milk. Add salt and mix well.

Add coriander leaves and cumin powder. Keep as it is for 2 hours in the fridge.

Then filter it and serve.

With out filtering also you can enjoy the ‘Masala Butter milk”

 

Lemonade with a 'Difference'


Ingredients

Juice of 1 lemon
6 tsp sugar
1/4 tsp pepper powder
1/4 tsp salt
1/4 tsp ginger powder or juice of fresh ginger
1 bottle chilled soda or 2 glasses water (as desired)
2-3 mint leaves chopped fine

Method

Mix all ingredients in very little water.
When dissolved add the soda or iced water.
Pour in 2 glass.
Sprinkle chopped mint. Serve immediately.

 

Tomato Juice


Ingredients

4 juicy ripe tomatoes
1/2 tsp chat masala
1 tsp salt
3/4 tsp pepper powder
1 tbsp sugar


Method

Half the tomatoes. Remove seeds with a peeler.
Keep aside.
In a blender, blend together all ingredients with 2 glasses chilled water.
Or crushed ice.
Strain with a not-too-fine strainer.
Pour into glasses and add some of the seeds back.
Stir and serve chilled.
Garnish with a small tiny spring of mint.

 

Tender Coconut Surprise


Sometimes we feel that ‘tender coconut water is not sweet’ at that time we can prepare like this and serve.

Ingredients

2 tender coconuts
1 tsp. sugar


Method

Remove water from coconuts.
Break open and scrape the tender malai.
Add sugar.
Chill the mixture well.
Run the mixture in a mixie.
Serve while frothy in glasses.