Cooking Time : Nil.
Preparation Time : A few min.
Makes 6 glasses.
Ingredients:
6 teacups orange juice
3 tablespoons pomegranate(grenadine) syrup
6 tablespoons fresh 3 teaspoons lemon juice
crushed ice
Showing posts with label drinks. Show all posts
Showing posts with label drinks. Show all posts
October 31, 2008
Orange blossom
Cooking Time : Nil.
Preparation Time : A few min.
Makes 6 glasses.
Ingredients:
6 teacups orange juice
3 tablespoons pomegranate(grenadine) syrup
6 tablespoons fresh 3 teaspoons lemon juice
crushed ice
May 12, 2008
Sweet peach tea
Ingredients:-1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
1 lemon, sliced
1 piece ginger (about 2 inches), peeled and smashed
1 quart boiling water
8 cups ice cubes
2 peaches, peeled, pitted and diced
1/2 cup sugar
8 sprigs mint
1 peach, pitted and sliced
Method:-
Place tea, lemon and ginger in a heatproof container and add boiling water.
Let tea steep 7 to 8 minutes.
Place 4 cups of the ice in a pitcher, then pour in tea.
Blend diced peaches and sugar in a blender until smooth; mix into tea.
Serve in glasses over remaining ice and garnish with mint and peach slices.
Nutritional Information:-
Nutritional analysis per serving: 71 calories, 0.3 g fat (0 g saturated), 18.5 g carbs, 1.6 g fiber, 0.7 g protein
April 03, 2008
Cappucini
Ingredients1 1/2 oz Vodka
3/4 oz Coffee Liqueur
1/4 oz Irish Cream
1 oz Espresso
Method:
Make the espresso and place in a cocktail shaker half-filled with ice cubes. Add the vodka, Kahlua coffee liqueur and Bailey's irish cream. Shake vigorously and strain into a cocktail glass. Serve.
Serve Cappucini in a Cocktail Glass
ALMOND HONEY MILK
Ingredients: 1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
Method:
Place the nuts in a blender and process until finely chopped.
Add 2/3 cup mil and process until smooth paste.
Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
Remove the pan from the heat, add cardamom seeds.
Place the pan over high heat and bring to boil.
Remove the pan from the heat and add honey.
Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
Pour the milk back and forth from one pan to another for at least a minute or until frothy.
Pour into warmed mugs and serve at once.
Add 2/3 cup mil and process until smooth paste.
Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
Remove the pan from the heat, add cardamom seeds.
Place the pan over high heat and bring to boil.
Remove the pan from the heat and add honey.
Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
Pour the milk back and forth from one pan to another for at least a minute or until frothy.
Pour into warmed mugs and serve at once.
BASIL TEA RECIPE
Ingredients: 1/2 cup Basil Leaves (Tulsi Leaves)
21/4th cup Water
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
To taste Sugar (Cheeni)
As needed Milk (Doodh)
Method:
In a small tea pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar as per taste.
Bring to boil.
Turn off the heat and strain it into cups and add milk as per your taste.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar as per taste.
Bring to boil.
Turn off the heat and strain it into cups and add milk as per your taste.
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