Imli panna
With a riot of flavours — sweet, tangy, sour and spicy — imli (tamarind) panna can be effective to prevent sun stroke as it maintains electrolyte
balance in the body.
Ingredients:
Tamarind — 100 gms
Jaggery — 300 gms
Salt — 1tsp
Rock salt — 1tsp
Cumin powder — 1tsp
Brown mustard seed — 1tsp
Green chillies — 4
Garlic — 4 cloves
Ginger — small knob
Mint and coriander leaves — few
Boondi — for garnishing
Method:
- Boil tamarind along with jaggery and a pinch of salt.
- After it cools down, remove the pulp and strain.
- To this, add salt, rock salt and cumin powder and keep aside.
- In a jar, add the mixture along with green chillies, mint leaves, coriander, garlic and ginger and grind it to a fine paste.
- Add cold water and temper with brown mustard seed.
- Garnish with boondi and finely cut coriander. Serve chilled.
(Recipe by: Karishma Sathe)
Fizzy mint
Mint is packed with vitamins, antioxidants and minerals and makes an excellent anti-oxidant.
Ingredients:
Mint leaves — 4sticks
Lemon — half, de-seeded
Sugar powder — 3tsp
Rock salt — 1tsp
Soda/Water — 100ml
Method:
- Take mint leaves, lemon and pound together with hand so that the juice comes out.
- Prepare a concoction of rock salt and sugar power.
- Pour the concoction on the hand pounded mint leaves and lemon.
- Pour soda and serve chilled.
(Recipe by: Souravi Ray)
Cucumber and mint delight
Considered a super food for its overall effect on health, cucumber is low on calories and fights digestive problems like heartburn and acidity.
Ingredients:
Cucumber — 2
Sugar — 5tsp
Lime juice — 3tsp
Mint leaves — 2tsp, minced
Water
Method:
- Peel and chop cucumbers, puree and strain.
- Add lime juice, sugar and mix everything well.
- Add mint leaves, 2 glasses of hot water and allow it to stand for an hour in the fridge.
- Pour into a serving glass through a strainer so that the mint leaves get strained out. Serve chilled.
(Recipe by: Prem Latha)
Phalsa and Munjal Float
Combination of two Hyderabad summer fruits, this drink will certainly cool you down on a hot day.
Ingredients:
Juicy phalsa — 0.5kg
Munjal fruit — 1 cup peeled and chopped
Sugar/Sweetener — to taste
Lemon juice — to taste
cumin seeds (optional) —
½ tsp roasted and crushed
A pinch of salt
A few pudina leaves
Method:
- Pick and wash the phalsa.
- Boil 5 cups of water and add the phalsa to the boiling water and then switch the heat off.
- Allow the berries to cool.
- Crush the softened berries and pass them through a strainer to collect the juice.
- Adjust the taste, adding fresh lemon juice and sugar/sweetener as required. Add a pinch of salt and roasted and crushed cumin seeds
(optional).
Chill the juice
In a tall glass, add the chopped munjal and some crushed ice and top with the phalsa juice. Serve garnished with a mint leaf.
Note: You can substitute the phalsa juice with tinned/bottled cranberry juice or apple juice.
(Recipe by Shruti Nargundkar)
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