Jal Jeera

Jal Jeera

Ingredients:
1 small bunch Mint leaves
Small piece of Ginger
1 cup Coriander leaves
1tbsp Lemon juice
1tsp Cumin seeds - dry roasted and ground fine
Black salt To taste
1/2 tablespoon Dried mango powder/Amchur
Pinch of Sugar
2cups of Chilled water
Mint Leaves for garnishing

Instructions:
1. Grind Mint Leaves, Ginger and coriander leaves in blender to fine paste.
2. Add 2 cups of chilled water, black salt, mango powder, sugar and cumin powder. Add lemon juce. Stir well the mixture. Pass through Strainer to remove the ginger remainings.

Server chilled with garnished mint leaves.
You can also decorate with lemon.

Banana Milkshake

Banana Milkshake
Ingredients
1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)

Method
Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into 2 tall glasses.
Serve very well chilled.
Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

ICED TEA

ICED TEA

Black flavoured Tea served chilled.

Preparation Time : 5 minutes

Cooking Time : 10 minutes
Servings : 4


INGREDIENTS

Tea bags 4
Sugar syrup to taste
Lemon juice 4 teaspoons
Ice cubes as required
Fresh mint leaves a few sprigs
Lemon, sliced thinly 1


METHOD
Boil one cup of water. Add four tea bags and make a decoction. Pour this equally into four glasses. Add sugar syrup to taste and stir. Add one teaspoon lemon juice to each glass and stir. Add plenty of ice cubes and fill up the glasses with water. Stir well. Decorate each glass with a sprig of fresh mint leaves and a lemon slice on the rim. Serve immediately.

PARTY PUNCH

PARTY PUNCH

A delightful drink prepared with mango, orange and vanilla ice cream

Preparation Time : 15-20 minutes


Servings : 4


INGREDIENTS

Orange juice 2 cups
Mango juice2 cups
Vanilla ice cream 4 scoops
Ice cubes 1 cup
Rose syrup 4 tablespoons


METHOD
Pour one tablespoon rose syrup in each glass and swirl for form a design. Refrigerate. Churn orange juice, mango juice and vanilla ice-cream along with ice cubes till smooth. Pour prepared punch in glasses and serve immediately.

Mocha Coffee

Mocha Coffee

Ingredients:
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar



Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.

Virgin Mojito

Virgin Mojito

Ingredents:
•1 Tablespoon Sugar
•Mint leaves - one medium sprig
•1/4-1/2 lime
•Club soda or Ginger Ale
•Ice
•A tool for muddling
•A pitcher (if making more than one serving)

Method:

•In the bottom of the pitcher or mixing glass, add the sugar, mint leaves, and juice from the lime. Use a muddler, or the back of a spoon to crush and mix the ingredients together. At this point, what it looks like is not important - the more you muddle, the more the flavors will mix, and the better it will taste!

Add club soda to taste. You don't want to dilute the flavor too much, but you can do this step to your own taste preferences.

Pour over ice and enjoy!

Other options are to use ginger ale or Sprite instead of club soda. It all depends on what you like.

Chocolate Milkshake

Chocolate Milkshake


Ingredients:
4 tbsp drinking chocolate
125 ml black coffee
250 ml milk
100 ml cream
4 scoops of chocolate ice cream


Method:
Dissolve the chocolate in hot coffee and then pour in the milk. Chill.
Whisk in cream.
Pour over ice cream in the glasses.
Serve immediately.

Caribbean Romance

Caribbean Romance


Ingredients:
White rum - 45ml
Amaretto almond liquer - 30ml
Orange juice - 45ml
Pineapple juice - 45ml
Grenadine syrup - a splash

Method:
1. Pour the rum, amaretto, orange juice and pineapple juice into a cocktail shaker half-filled with ice cubes.
2. Shake well.
3. Strain into a highball glasss filled with ice cubes, and float grenadine on top.
4. Garnish with slices of mango, lemon or lime and serve.

Margarita

Margarita


Ingredients:
Tequila - 45ml
Triple sec - 15ml
Lime juice - 30ml
Salt - to taste

Method:
1. Rub rim of cocktail glass with lime juice and dip rim in salt.
2. Shake all ingredients with ice, strain into the salt-rimmed glass and serve.

Mojito

Mojito


Ingredients:
Light rum - 60ml
Lime juice - 1 lime
Sugar - 2 tsp
Mint - 2 to 4 sprigs
Soda water

Method:
1. Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint.
2. Squeeze the lime into the glass, add rum and shake with ice.
3. Strain over cracked ice in a highball glass.
4. Top with soda water, garnish with mint sprig and serve.

Grape Mocktail

Grape Mocktail


Ingredients:
3 cups black grapes (preferably seedless)
1/2 cup sugar
salt to taste
pepper to taste
4 glasses chilled water

Method:
Clean and boil grapes in a cup of water.
Simmer for 2 minutes after boiling point is reached.
Cool to room temperature.
Add sugar and blend in mixie till smooth.
Strain to remove skins, seeds etc.
Add chilled water to the pulp.
Add salt and pepper .
Beat with an electric beater till frothy.
Serve in tall glasses.

Designated Appletini

Designated Appletini


Ingredients:
Freshly pressed Apple Juice - 60 ml (green or gold apples)
Sugar syrup - 15 ml
Lemon juice - 8 ml

For sugar syrup:
Sugar - 2 parts
Water - 1 part

Method:
1. Add apple juice, sugar syrup and lemon juice to a cocktail shaker filled with ice.
2. Shake well
3. Strain into a chilled cocktail glass.

For sugar syrup:
1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
4. Allow to cool completely and bottle.

Mixed Fruit Mocktail

Mixed Fruit Mocktail


Ingredients:
2 cups mixed fruit (eg. green grapes, papaya, mango, pinepapple, watermelon, apple, etc.) chopped in chunks
1/3 cup sugar
1 or 2 drops icecream essence
1 or 2 drops orange colour
3-4 cups crushed ice
salt to taste
pepper to taste

Method:
Add 1 cup water to the chopped fruit.
Bring to a boil reduce heat and simmer for 2 minutes.
Add sugar after removing from fire.
Cool to room temperature.
Blend in a mixie till smooth.
Strain pulp through a colander.
Add essence, colour, ice, salt and pepper.
Beat with an electric beater till frothy.
Serve chilled in glasses.

Iced Mint and Lime Tea

Iced Mint and Lime Tea

Ingredients:
1 tea bag
300 ml boiling water
2 tbsp mint leaves
pared rind 1 lime
2 tsp lime juice


Method:
Place teabag

in a heatproof jug. Pour over boiling water, mint leaves and lime rind.

Cover and allow it to sleep for 30 minutes. Strain liquid. Chill well. Add limejuice to taste.

Serve poured over ice.

Gilligan's Island

Gilligan's Island


Ingredients:
Vodka - 30 ml
Peach schnapps - 30 ml
Orange juice - 90 ml
Cranberry juice - 90 ml

Method:
1. Pour in all the ingredients into a cocktail shaker.
2. Add ice.
3. Shake thoroughly to blend well.
4. Pour out into a tall prechilled glass to serve.

Long Island Iced Tea

Long Island Iced Tea

Ingredients:
Gin - 15ml
Light rum - 15ml
Jose cuervo tequila - 15ml
Triple sec - 15ml
Vodka - 15ml

Method:
1. Fill a 14oz collins glass with ice and the gin and rum.
2. Fill 2/3 glass with cola and remainder with sweet and sour.
3. Top with a dash of bitters and lemon wedge.

SOLKADI

SOLKADI
A delicious appetizer of coconut milk and kokum.
Preparation Time : 2 hours
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Kokum petals 20

Coconut, scraped 1

Garlic, chopped 6-7 cloves

Green chillies, chopped 3

Salt to taste

Fresh coriander leaves, chopped 1/4 cup

METHOD
Soak kokum petals in two cups of hot water for one to two hours. Crush them slightly to get thick pulp and strain.Make a puree of coconut, garlic and green chillies with a little water. Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi. Add salt, fresh coriander and mix well. Serve chilled.