the ultimate indian recipe handbook

OU

THE ULTIMATE INDIANOU

RECIPE HANDBOOK

http://www.indiacurry.com/Miscel/glossary.htm

http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=279 http://www.e-cookbooks.net/HTU UTH

Club Cuisine: Cooking with a Master Chef by: Edward G. Leonard 11mb http://ifile.it/7u4le8m/103807___wiley.and.sons.club.cuisine.cooking.with.a.master.chef. rar 1902 COOKING THE COSTCO WAY More than 300 All New Recipes and Cooking Tips by: Editorial Director Anita Thompson, Kathy Casey 16mb http://ifile.it/i8ckyl/cooking_2003.rar 1902 Professional Cooking for Canadian Chefs by: Wayne Gisslen 45mb ?http://ifile.it/6d8bajx/0471663778.zip Professional Cooking (Unbranded) by: Wayne Gisslen 36mb http://ifile.it/pyotjc6/0471959464.zip Vegetarian Cooking Around the World: To Include New Low-Fat Recipes (Easy Menu Ethnic Cookbooks) by: A. Behnke 12mb http://ifile.it/b9rikte/ctveget0822541300.7z 1902 http://ifile.it/b9rikte/ctveget0822541300.7z The Great Holiday Baking Book The Great Scandinavian Baking Book Great Whole Grain Breads Pot Pies Quick Breads Scandinavian Feasts

Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking from the 1920s Through Today (Cooking Through Time)

by: Loretta Frances Ichord 4.2mb http://ifile.it/025e1lk/0822559692.rar 1902 The Taste Divine Indian Vegetarian Cooking the Natural Way by: Vanamali 130kb http://ifile.it/ydojqcu/0791411877.tar.gz 9102

Professional Cooking, College Version by: Wayne Gisslen 40mb http://ifile.it/cds9a3p/0471663743.zip Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by: Ling Yu 6.2mb http://rapidshare.com/files/59135873/CTChinese0822541602.rar 1902 http://www.filefactory.com/file/88d3d8/ Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by: Lynne W. Villios 35mb 9mb pass: tFCOTGREW.rar http://rapidshare.com/files/89715597/COTGREW.rar

Cooking the Australian Way (Easy Menu Ethnic Cookbooks) by: Elizabeth Germaine, Ann L. Burckhardt, en 4mb http://ifile.it/ish8cz/cookaustralway.rar 1902 Candy Making For Dummies (For Dummies (Cooking)) by: David Jones 7.91mb http://ifile.it/nx6jb5c/0764597345.zip 1902

Mastering the Art of French Cooking, 1961-09 by: Julia Child en 88mb pass: avax Password: ebooksclub.org password: mmcupid http://ifile.it/xlb7e95/mafc.rar

Cooking the Italian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by: Alphonse Bisignano 7.4mb http://rapidshare.com/files/153374643/Cooking0822505169.rar http://www.filefactory.com/file/275c42/n/Cooking0822505169_rar 1902 Cooking Korean Food with Maangchi: Traditional Korean recipes by: Emily Kim 23mb http://ifile.it/6pbhna1/maangchi.pdf Cat Head Biscuits And Garlic Fried Chicken by: Carolina Country Cooking 2.27mb http://ifile.it/emn3kcw/133868___cat_head_biscuits_and_garlic_fried_chicken_pdf.rar 1902 Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) by: Ken Albala 2mb http://rapidshare.com/files/124423550/0313330964.rar.html 1902

Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by: Rosa Coronado 6.4mb http://ifile.it/l83wdn/ctmexican0822541173.rar 1902 Now We're Cooking: 43 Authors in the Kitchen by: Maureen Mackey 1.2mb http://ifile.it/zs1v30g/88366___now_we_re_cooking.rar 1902 Now We're Cooking by: Eva Kende 1.1mb http://ifile.it/y0z7kv1/133872___now_we_re_cooking.pdf 1902 The Peppers Cookbook: 200 Recipes From The Pepper Lady's Kitchen (Great American Cooking) by: Jean Andrews 1.4mb http://ifile.it/xb5gaw4/1574411934.zip 1902 Holiday Cooking Around the World (Easy Menu Ethnic Cookbooks) by: Kari A. Cornell 6.24mb http://ifile.it/he1j3tu/76719___ctholiday0822541289.rar 1902

Password: ebooks

Marion Brown's Southern Cook Book by: Marion Brown 1mb http://ifile.it/6gvt9o5/43606___0807810657.zip 1902 The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.) by: Kris Dhillon en 1mb Password: www.AvaxHome.ru http://ifile.it/w8kcl7/0716020548.pdf 1902 Sanjeev Kapoor Complete Food Guide (Indian, Mexican, Thai, Japanese, Indonesian, Korean recipes) by: Sanjeev Kapoor, Master Chef 18mb http://ifile.it/rsxk23/gigapedia.sanjeev.kapoor.complete.food.guide.rar 1902 The Best Ever Indian Recipes by: Brian Wilson, Richard Green 7.25mb http://ifile.it/ilwxks8/the_best_indian.rar 1902

Pasta, Fried Rice, And Matzoh Balls: Immigrant Cooking In America (Cooking Through Time) by: Loretta Frances Ichord 7.8mb http://ifile.it/o8wds19/0761329137.rar 1902 Pizza Recipes by: Louchuck en 1.3mb http://ifile.it/aky6h35/91053___pizza_recipes.rar 1802

212 Hot and Delicious Pizza Recipes by: 3.91mb ?http://ifile.it/hm2q549/119341___pizza_recipes.pdf 1802 Spices English Name Hindi Name Alkanet Root Ratan Jot Alum Fitkari

Anise Seed Choti Saunf, Suwa, Shopa Asafoetida Hing Basil Holy Tulsi Bay Leaf Indian Tej Patta Black Cumin Shahi Jeera, Himali Jeera, Kala Jeera Black Mustard Seeds Rai Black Mustard seeds Cracked Rai Kuria Black Peppercorn Kali Mirch Black Rock salt Sanchal, Kala Namak Cardamom Black Bari Elaichi Cardamom Green Choti Elaichi Carom Seed Ajwain Cassia Jangli Dalchini Cayenne Pepper Lal Mirch Celery seeds Ajmud Cilantro Hara Dhania Patta Citric Acid Nimboo Phool, Saji na Phool Cinnamon Dalchini Cloves Laung, Lavang Coriander seeds Dhania Cumin seeds Jeera Curry Leaf Meetha Neem Patta, Kari Patta Dill Soa Fennel Moti Saunf, Saunf Fenugreek Leaves dried Kasoori Methi Fenugreek seeds Methi Garcinia indica Kokum Garlic Fresh Lassun Ginger Fresh Adrak Ginger Dried Saunth Gum Katira Sap Gond Katira Green Chili Hari Mirch, I use Serrano Illaichi Chhoti elaichi Licorice Mulathi, Jethi-madh Lime Pickling Paan-Choona Long Pepper Pippali Lotus seed pops Makhna Jaggery Gur, Raw sugar cake Sources: Sugar cane, Palm Mace Javitri Mango powder Amchoor, Amchur .... Dried Tar Green Mango Powder Mustard Seeds Sarson Mustard Oil Sarson Tel Namak Salt Nigella Kalonji, Onion seeds Nutmeg Jaifal Onion Piyaz

Paprika (Kashmiri Paprika) Degi Mirch Pomegranate seeds Anar-daana Poppy Seeds Khuskhus Red Chili Lal Mirch Rose water Gulab jal Sage Kamarkas Saffron Kesar, Zaafraan Salt Namak Salt Sea Saindha Namak Salt Sanchal Black Kala Namak Star Anis Chakraphool Sugar Chini Sumac Sumaq Tamarind Imli Turmeric Haldi Thyme Ajwain ke phool. Ajwain is Carom Vinegar Sirka Yeast Samunder Jhag (Sea Foam) Traditional Cuttle Stone soft rock Top Of Page Dried Fruits and Nuts English Name Hindi Name Apricot dried Khumani Almonds Badaam Cantaloupe seed Kharbooza ke beej Cashews Kajoo Dates Khajoor Dates Dry skin Chhohara Coconut Naarial Fig Anjeer Gooseberry Indian (Emblica) Amla Peanuts Mungphali Pine Nuts Chilgoza Pistachio Nuts Pista Pistachio Soft Chironghi Prunes Manukka Raisins Kishmish Sesame Seed Til Watermelon seed Tarbooj ke beej Walnuts Akhroat/ Akhrot Rose Essence Gulab-Jal Screwpine Essence Kewra Vetiver Essence Khas Top Of Page Fruits

Apple Seb Apricot Jardaloo Avocado Makhanphal Banana Kela Cantaloupe Kharbooja Cranberry Karonda. In realty, Karonda is 'Natal Plum' Grapes Angoor Grapefruit Chakutra Guavas Amrood Jackfruit Kathal Java Plum Jamoon Lime Nimboo, Lemon does not exist but same as Nimboo Mango Aam Mulberry Shehtoot Natal Plum Karonda Olives Zetoon Orange Santra Orange - Navel Mosambi Papaya Papeeta Peach Aadoo Pear Nashpati Pineapple Anna-naas Plum Aloo-bukhaara Pomegranate Anar Sweet Lime Musambi Watermelon Tarbooj Top Of Page Grains Barley Jaun Buckwheat Kuttu Chickpeas Chana, Desi Chana, Kabuli Chana Cracked Wheat Dalia Cream of Wheat Sooji Buckwheat Kuttu Farina Sooji Flour - Bread Atta. Durum wheat wholemeal coarse flour Flour - Chickpea Besan Flour - Pastry Maida. Super refined soft wheat flour Garbanzo Beans Kabuli Chana Legume - Lentil Masoor Legume - Green Moong Legume - Black (Black Matpe) Urad Legume - Yellow Arhar, Toor Maize Makki Millet - Finger Ragi Millet - Pearl Bajara

Oats Vilaiti Jaun Pigeon peas Arhar, Toor Rice Chawal Sorghum Jowar Tapioca Saboo-daana Wheat Gehoon Top Of Page Meats Beef Gai ka Gosht Chicken Murghi Squab Chooza Duck Battakh Egg Anda Fish generic Machli Goat Bakra ka Gosht Goose Bada-Battakh Guinea fowl Bada-Teetar Meat generic Gosht Mussels Teesari Partridge Teeter Pork Sooer ka Gosht Prawn Jhinga Rabbit Khargosh Venison Hiran ka Gosht Quail Battar Organs: Bone Haddi Organs: Kidney Gurda Organs: Liver Kaleja Organs: Marrow Guda Organs: Tongue Jeeb Top Of Page Vegetables Aloe Gawar Patha Beet Chukandar Bell Pepper Simla Mirch Celery Ajmud Cabbage Bandh-Gobi Carrot Gaajar Cauliflower Phool-Gobi Cilantro Hara Dhania Cluster beans Guar-phali Corn Kernel Makki Corn on the cob Bhutta Cowpea Lobhia Cucumber Kheera, Kakri Eggplant Baingen

Gourd, Ash Petha Gourd, Bitter Karela Gourd, Bottle Ghiya. Lauki Lotus stem Bhein Mushrooms Khumbi Mustard Greens Sarson Patta Okra Bhindi Onion Piyaaz Peas Mattar Peppermint Leaves Fresh Hara Podina Potato Aloo Pumpkin Kaddu Radish Mooli Scallion Hari Piyaz Spinach Paalak Sweet Potato Shakar-kandi Tomato Tamatar Turnip Shalgam Water Chestnuts Singhaara Top Of Page Taste Expressions Aroma Khush-boo, Sugandh Bad Kharaab Burnt Jalaa Bland Feeka Cold Thunda Fresh Taaza Good Bhariya ... "Achha is just okay" Hot Garam Raw Kuchaa Reeks

Bad-boo Ripe Pukka Rotten Galaa Salty Namkeen Savory Chat-pata Sharp Teekha Sour Khatta Sweet Meetha Tasty Swaad Top Of Page Cooking Tools Hindi Name English/Explanation Atta Chhalni

Flour sifter Belan

Rolling pin Chakla

Stone rolling board

Chimta

Prongs Choolah

U-shaped traditional stove Degchi Brass or Copper cooking pot, narrow neck, round bottom Donga Large mixing or serving bowl Ghara Large earthen pot to store food or water Handi Earthen cooking pot, narrow neck, round bottom Hamam Dasta Mortar & Pestle. Imrit Baan Pickling Crock made of Porcelain Kalchhi

Spoon Ladle Karahi

Traditional Indian Wok. Katori Small curry bowl Palta

Turner Sil Batta

Flat black stone and a Triangular Stone to crush spices with Surahi Long neck earthen pot used to store water Tandoor

Drum shaped clay oven Tawa

Iron griddle to make bread Top Of Page Common Dairy Products Chach

Churned homemade Yogurt with butter removed Chenna

Cheese similar to small curd cheese Dahi

Homemade Yogurt Doodh

Milk Ghee

Rendered butter Khoya

Reduced whole milk Kheer

Rice Pudding Lassi

Churned homemade Yogurt Makhan

Butter Malai

Cream Paneer

Cheese similar to farmer's pot cheese Raita

Cold Yogurt Soup Top Of Page Common Breads Baati Bread looking like bun cooked over ambers in Rajasthan Bhature

Deep fried Maida flat bread Kulcha

Baked Maida flat bread Naan

Leavened flat bread baked in clay oven. Paratha

Griddle Fried flat bread Poori

Deep fried flat puffed bread

Poori Loach

Deep fried Maida flat puffed bread Roti

Basic flat bread Roti Missy

Multi grain basic flat bread Roti Makki

Corn (Maze) basic flat bread Top Of Page General Terms Beverages Chai Hot tea Daroo Country Liquor Kanji Fermented Carrot beverage Paani Water Sharab Alcohol Shikanjami Limeade Thandaii Sweet Beverage made with combination of seeds and nuts Toddy Natural sap wine collected from Palm trees. Desserts Burfee Diamond shaped cake from reduced milk or Garbanzo flour. Chikki Form of brittle, commonly made with peanuts or cashews Firni Rice flour pudding Gajak Form of Fudge, commonly made with sesame seeds Halva-Carrot Carrot cake Halva-Sooji Cream of wheat cake Kheer Rice Pudding Rasgulla Cheese balls in syrup Miscellaneous Achaar Pickle Bharta Mashed food Bhajji Batter laced minced food Pattie Bhujia Damp Dry Curry

Bhurji Damp Dry Curry Bhuna Pan fried or Pan roasted Dal Legume soup Dhansak Parsi curry with legumes Do Piyaz Damp curry containing half or more onions Dosa South Indian Rice/Bean crepe Idli South Indian Rice/Bean dumpling Kebab Whole food roasted Kofta Meatball shaped minced food dish Korma (Qorma) Mild aromatic curry made with yogurt and nuts Khameer Yeast Khasta Flaky or crumbly Khichree Rice and Beans cooked together Makhni Buttery Curry Pakora Deep fried fritter Pasanda Mild aromatic vegetable or meat curry made with yogurt Phitkari Alum Rogan Josh Bright red color meat curry from Kashmir Samosa Conical shaped deep fried stuffed pastry Tari Broth like curry Tikka Whole- muscle or chunk food roasted or baked Tikki Minced food Patty Vindaloo A spicy hot Portuguese style (Goa) curry clove- lavang

SpicesEnglish NameAlkanet Root Alum Anise Seed Asafoetida Basil Holy Bay Leaf Indian Black Cumin Black Mustard Seeds Black Mustard seeds Cracked Black Peppercorn Black Rock salt Cardamom Black Cardamom Green Carom Seed Cassia Cayenne Pepper

Hindi NameRatan Jot Fitkari Choti Saunf, Suwa, Shopa Hing Tulsi Tej Patta Shahi Jeera, Himali Jeera, Kala Jeera Rai Rai Kuria Kali Mirch Sanchal, Kala Namak Bari Elaichi Choti Elaichi Ajwain Jangli Dalchini Lal Mirch

Celery seeds Cilantro Citric Acid Cinnamon Cloves Coriander seeds Cumin seeds Curry Leaf Dill Fennel Fenugreek Leaves dried Fenugreek seeds Garcinia indica Garlic Fresh Ginger Fresh Ginger Dried Gum Katira Sap Green Chili Illaichi Licorice Lime Pickling Long Pepper Lotus seed pops Jaggery Mace Mango powder Mustard Seeds Mustard Oil Namak Nigella Nutmeg Onion Paprika (Kashmiri Paprika) Pomegranate seeds Poppy Seeds Red Chili Rose water Sage Saffron Salt Salt Sea Salt Sanchal Black

Ajmud Hara Dhania Patta Nimboo Phool, Saji na Phool Dalchini Laung, Lavang Dhania Jeera Meetha Neem Patta, Kari Patta Soa Moti Saunf, Saunf Kasoori Methi Methi Kokum Lassun Adrak Saunth Gond Katira Hari Mirch, I use Serrano Chhoti elaichi Mulathi, Jethi-madh Paan-Choona Pippali Makhna Gur, Raw sugar cake Sources: Sugar cane, Palm Javitri Amchoor, Amchur .... Dried Tar Green Mango Powder Sarson Sarson Tel Salt Kalonji, Onion seeds Jaifal Piyaz Degi Mirch Anar-daana Khuskhus Lal Mirch Gulab jal Kamarkas Kesar, Zaafraan Namak Saindha Namak Kala Namak

Star Anis Sugar Sumac Tamarind Turmeric Thyme Vinegar Yeast Top Of PageHTU UTH

Chakraphool Chini Sumaq Imli Haldi Ajwain ke phool. Ajwain is Carom Sirka Samunder Jhag (Sea Foam) Traditional Cuttle Stone soft rock

Dried Fruits and NutsEnglish NameApricot dried Almonds Cantaloupe seed Cashews Dates Dates Dry skin Coconut Fig Gooseberry Indian (Emblica) Peanuts Pine Nuts Pistachio Nuts Pistachio Soft Prunes Raisins Sesame Seed Watermelon seed Walnuts Rose Essence Screwpine Essence Vetiver Essence Top Of PageHTU UTH

Hindi NameKhumani Badaam Kharbooza ke beej Kajoo Khajoor Chhohara Naarial Anjeer Amla Mungphali Chilgoza Pista Chironghi Manukka Kishmish Til Tarbooj ke beej Akhroat/ Akhrot Gulab-Jal Kewra Khas

FruitsApple Apricot Avocado Banana Cantaloupe Cranberry Grapes Seb Jardaloo Makhanphal Kela Kharbooja Karonda. In realty, Karonda is 'Natal Plum' Angoor

Grapefruit Guavas Jackfruit Java Plum Lime Mango Mulberry Natal Plum Olives Orange Orange - Navel Papaya Peach Pear Pineapple Plum Pomegranate Sweet Lime Watermelon Top Of PageHTU UTH

Chakutra Amrood Kathal Jamoon Nimboo, Lemon does not exist but same as Nimboo Aam Shehtoot Karonda Zetoon Santra Mosambi Papeeta Aadoo Nashpati Anna-naas Aloo-bukhaara Anar Musambi Tarbooj

GrainsBarley Buckwheat Chickpeas Cracked Wheat Cream of Wheat Buckwheat Farina Flour - Bread Flour - Chickpea Flour - Pastry Garbanzo Beans Legume - Lentil Legume - Green Legume - Black (Black Matpe) Legume - Yellow Maize Millet - Finger Millet - Pearl Oats Pigeon peas Jaun Kuttu Chana, Desi Chana, Kabuli Chana Dalia Sooji Kuttu Sooji Atta. Durum wheat wholemeal coarse flour Besan Maida. Super refined soft wheat flour Kabuli Chana Masoor Moong Urad Arhar, Toor Makki Ragi Bajara Vilaiti Jaun Arhar, Toor

Rice Sorghum Tapioca Wheat Top Of PageHTU UTH

Chawal Jowar Saboo-daana Gehoon

MeatsBeef Chicken Squab Duck Egg Fish generic Goat Goose Guinea fowl Meat generic Mussels Partridge Pork Prawn Rabbit Venison Quail Organs: Bone Organs: Kidney Organs: Liver Organs: Marrow Organs: Tongue Top Of PageHTU UTH

Gai ka Gosht Murghi Chooza Battakh Anda Machli Bakra ka Gosht Bada-Battakh Bada-Teetar Gosht Teesari Teeter Sooer ka Gosht Jhinga Khargosh Hiran ka Gosht Battar Haddi Gurda Kaleja Guda Jeeb

VegetablesAloe Beet Bell Pepper Celery Cabbage Carrot Cauliflower Cilantro Cluster beans Corn Kernel Corn on the cob Gawar Patha Chukandar Simla Mirch Ajmud Bandh-Gobi Gaajar Phool-Gobi Hara Dhania Guar-phali Makki Bhutta

Cowpea Cucumber Eggplant Gourd, Ash Gourd, Bitter Gourd, Bottle Lotus stem Mushrooms Mustard Greens Okra Onion Peas Peppermint Leaves Fresh Potato Pumpkin Radish Scallion Spinach Sweet Potato Tomato Turnip Water Chestnuts Top Of PageHTU UTH

Lobhia Kheera, Kakri Baingen Petha Karela Ghiya. Lauki Bhein Khumbi Sarson Patta Bhindi Piyaaz Mattar Hara Podina Aloo Kaddu Mooli Hari Piyaz Paalak Shakar-kandi Tamatar Shalgam Singhaara

Taste ExpressionsAroma Bad Burnt Bland Cold Fresh Good Hot Raw Reeks Ripe Rotten Salty Savory Sharp Sour Sweet Khush-boo, Sugandh Kharaab Jalaa Feeka Thunda Taaza Bhariya ... "Achha is just okay" Garam Kuchaa Bad-boo Pukka Galaa Namkeen Chat-pata Teekha Khatta Meetha

Tasty Top Of PageHTU UTH

Swaad

Cooking ToolsHindi NameAtta Chhalni Belan Chakla Chimta Choolah Degchi Donga Ghara Handi Hamam Dasta Imrit Baan Kalchhi Karahi Katori Palta Sil Batta Surahi Tandoor Tawa Top Of PageHTU UTH

English/ExplanationFlour sifter Rolling pin Stone rolling board Prongs U-shaped traditional stove Brass or Copper cooking pot, narrow neck, round bottom Large mixing or serving bowl Large earthen pot to store food or water Earthen cooking pot, narrow neck, round bottom Mortar & Pestle. Pickling Crock made of Porcelain Spoon Ladle Traditional Indian Wok. Small curry bowl Turner Flat black stone and a Triangular Stone to crush spices with Long neck earthen pot used to store water Drum shaped clay oven Iron griddle to make bread

Common Dairy ProductsChach Chenna Dahi Doodh Ghee Khoya Kheer Lassi Makhan Malai Paneer Raita Top Of PageHTU UTH

Churned homemade Yogurt with butter removed Cheese similar to small curd cheese Homemade Yogurt Milk Rendered butter Reduced whole milk Rice Pudding Churned homemade Yogurt Butter Cream Cheese similar to farmer's pot cheese Cold Yogurt Soup

Common BreadsBaati Bread looking like bun cooked over ambers in Rajasthan

Bhature Kulcha Naan Paratha Poori Poori Loach Roti Roti Missy Roti Makki Top Of PageHTU UTH

Deep fried Maida flat bread Baked Maida flat bread Leavened flat bread baked in clay oven. Griddle Fried flat bread Deep fried flat puffed bread Deep fried Maida flat puffed bread Basic flat bread Multi grain basic flat bread Corn (Maze) basic flat bread

General TermsBeveragesChai Daroo Kanji Paani Sharab Shikanjami Thandaii Toddy Hot tea Country Liquor Fermented Carrot beverage Water Alcohol Limeade Sweet Beverage made with combination of seeds and nuts Natural sap wine collected from Palm trees. Diamond shaped cake from reduced milk or Garbanzo flour. Form of brittle, commonly made with peanuts or cashews Rice flour pudding Form of Fudge, commonly made with sesame seeds Carrot cake Cream of wheat cake Rice Pudding Cheese balls in syrup Pickle Mashed food Batter laced minced food Pattie Damp Dry Curry Damp Dry Curry Pan fried or Pan roasted Legume soup Parsi curry with legumes Damp curry containing half or more onions South Indian Rice/Bean crepe South Indian Rice/Bean dumpling

DessertsBurfee Chikki Firni Gajak Halva-Carrot Halva-Sooji Kheer Rasgulla

MiscellaneousAchaar Bharta Bhajji Bhujia Bhurji Bhuna Dal Dhansak Do Piyaz Dosa Idli

Kebab Kofta Korma (Qorma) Khameer Khasta Khichree Makhni Pakora Pasanda Phitkari Rogan Josh Samosa Tari Tikka Tikki VindalooH

Whole food roasted Meatball shaped minced food dish Mild aromatic curry made with yogurt and nuts Yeast Flaky or crumbly Rice and Beans cooked together Buttery Curry Deep fried fritter Mild aromatic vegetable or meat curry made with yogurt Alum Bright red color meat curry from Kashmir Conical shaped deep fried stuffed pastry Broth like curry Whole- muscle or chunk food roasted or baked Minced food Patty A spicy hot Portuguese style (Goa) curry

Hindi Name English NameAdrak Ajwain Fresh Ginger Carom seed. Substitution: Thyme Dried Mango powder. Also called Khatai. Substitution: Citric Amchoor (Amchur) Acid Amjud Celery Amla Emblica. Indian Gooseberry. Anar-daana Pomegranate seeds. Chakra Phool Star Anise Dalchini Cinnamon. Dalchini, Jungli Cassia. Substitution: Cinnamon Dhania Dried Coriander seeds Dhania, Hara Patta Fresh Cilantro Dhania, Sukha Patta Dried Coriander leafs Elaichi Green Cardamom Elaichi, Bari Black Cardamom, Elaichi, Choti Green Cardamom Goal Mirch, Kali Black peppercorn Goal Mirch, Safed White peppercorn Goal Mirch, Pilli Green peppercorn Its Yellowish Green Goal Mirch, Lal Lal peppercorn Gond Katira Katira Tree sap Gum Gulab Jal Rose Water

Haldi Hing Imli Jaifal (Jaiphal) Javitri Jeera Jeera, Safed Jeera, Shahi Kala Namak Kalonji Kamarkas Kari Patta Kesar Kewra Khas Khus-khus Kokum Lassun Laung Makhna Methi Methi, Hari Methi, Kasoori Maval petals Mirch, Degi Mirch, Kali Mirch, Lal Mirch, Hari Mishri Mulathi Nimboo (Nimbu) Nimboo Phool Namak Pippali Podina Rai Rai, Kuria Ratan Jot Sarson Saunf Saunf, Choti Saunf, Patli

Turmeric Asafoetida. A tree sap fried and crumbled to powder Tamarind. Nutmeg. Mace. Cumin seed Cumin seed Black Cumin. Also known as Himali Jeera, Kala Jeera Black Rock salt, Also called Sanchal Nigella seeds, Also called Wild Onion seeds Sage Curry leaf. Also called Meetha Neem Patta Saffron. Also called Zaafraan Screwpine Essence Essence from the roots of Vetiver grass Poppy Seeds Garcinia indica Fresh Garlic. Cloves. Also called Lavang Popped Lotus seeds Fenugreek Seeds Fresh Fenugreek Leaves Dried Fenugreek Leaves Cock's comb. Substitution: Yellow Red Food Color Additive Kashmir Paprika, Substitution: Hungarian Paprika Ground Black Pepper Red Chili pepper, Substitution: Cayenne pepper Fresh Green Chili Pepper, Substitution: Serrano Rock candy Liquorice root. Also known as Jethi-madh Fresh Lime. In India Lime is also called as lemon Citric Acid Salt Long Pepper. Substitution: Cayenne Pepper Fresh Peppermint leaves Black Mustard seeds Cracked Black Mustard seeds Alkanet Root. Substitution: Red Color Food additive Mustard seeds Anise. Anise is same as Aniseed Anise. Anise is same as Aniseed Anise. Anise is same as Aniseed

Saunf, Moti Fennel seed Saunf, Vilaiti Anise. Anise is same as Aniseed Sirka Vinegar Soa Dill Sumaq Sumac. Substitutition: Citric acid Tej Patta Indian Bay leaf Tulsi Holy Basil. Substitution: Sweet Basil In South India, Split Decorticated Legumes (Urad Dal, Moong Dal, and Chana Dal) are also used as spices to make dishes such as Rasam and Sambhar.

Bhang Lassi RecipeFresh Bhang is used. The Bhang, Khus syrup and Pistachios impart a nice green color to the beverage. Most of the Khus syrups are green in color. If you don't have Khus syrup, add: 2 Tablespoons of sugar , 4 drops of green food color, and 6 drops of Khus essence. All ingredients should be refrigerated for about two hour before blending to make Lassi thick.HTU

What is Bhang?UTH

Consumption and cultivation of Cannabis is illegal in United States. In India, government authorized stores sell Bhang products, up to 1960s it was openly available.

Ingredients

Bhang Extraction1. Bhang leafs: Cup 2. Sugar: 2 Tablespoon 3. Water: Cup 4. Ghee: 1 Tablespoon

Lassi1. Blanched Pistachios: cup

2. Dahi Yogurt: 2 Cups 3. Whipping cream: 2 Tablespoons 4. Khus syrup: 2 Tablespoons

Method

Bhang Extraction1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf 2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes. 3. Let it cool to room temperature. 4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.

Lassi1. Mix Dahi yogurt, cream, and Khus syrup. Put in the refrigerator for about 2 hours 2. Add Pistachios to the blender. Process about two minutes. You are grinding the pistachios. 3. Add Bhang to the blender. Process two minutes. 4. Add Dahi mixture to blender. Process two minutes.

Bhang Thandai RecipeIn the olden days, there would be no Holi (Festival of colors) without Bhang Thandai. In the middle of our village square, there was a Piyau (A water well serving the thirsty free of charge as a community service) run by a temple. On Holi, it would serve Thandai, and Bhang Thandai. In certain areas, they would even spike it with Afeem (Opium). Now, it is illegal in India to use Afeem. You can buy Bhang at Government authorized stores. On Holi, people of all ages and gender would consume Bhang Thandai, filling our little village with sounds of uncontrollable laughter. I am giving a simple recipe without Afeem.

HTU

What is Bhang?UTH

Ingredients

Prepare Bhang1. Bhang leafs: Cup 2. Sugar: 2 Tablespoon 3. Water: Cup 4. Ghee: 1 Tablespoon

Thandai1. Whole Almonds: Cup 2. Pumpkin seeds hulled: Cup 3. Watermelon seeds Hulled: Cup 4. Cantaloupe seeds Hulled: Cup 5. Black Peppercorn: 1 teaspoon 6. Water: Cup 7. Sugar: 2 Tablespoons 8. Milk: 2 Quarts

ServingIce cubes

Method

Prepare Bhang1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf 2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes. 3. Let it cool to room temperature.

4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.

Thandai1. Soak Almonds in water over night. Remove the skins. 2. Combine all items except milk and sugar. Blend at a high speed or in a food processor. You need it to become very smooth fine paste. Add sugar and milk. Store in the refrigerator. 3. Stir in Bhang. Process about 1 minute. 4. Serve on Ice

Bhang Masala Chai RecipeBhang Masala Chai is made the same way as the traditional Garam Chai. The tea is replaced with Bhang leafs Chai Hot tea LatteHTU UTH


Ingredients1. Dried Bhang leafs: cup Process leafs in food processor to make a coarse powder 2. Water: 2 Cups 3. Milk: 4 Cups 4. Sugar: Cup 5. Cinnamon stick broken up: 1 Inch 6. Cloves: 6 whole 7. Green Cardamom pods cracked open: 6 8. Whole Black peppercorns: 6 9. Fresh Minced ginger: 1teaspoon 10. Ghee: 1 teaspoon

Half n half cream Vanilla bean (Optional)

MethodAdd items 1 through 10 in a pot. Bring to a boil. Simmer on low heat for half an hour. Let it cool. Strain the tea mixture. Put in a nice jar and tighten the lid. To serve add cup Half 'n Half cream to cup of strained tea mixture. Heat in microwave and serve. It should stay fresh for about one week when refrigerated. Note: To accentuate taste further, add Vanilla bean and substitute sugar with honey

Bhang Besan Halwa RecipeThis fudge sweet is made with Bhang Besan Nuts Ghee and Sugar. It is popular during Holi

HTU

What is Bhang?UTH


Ingredients

Bhang Extraction1. Ghee: Cup 2. Bhang leafs: Cup

Making Halwa1. Besan (Chickpea flour): 1 Cup 2. Ghee (Clarified butter): Cup 3. Cardamom seeds: teaspoon 4. Seeds Nuts: Cup Total

Watermelon seed, Cantaloupe seeds 5. Sugar: 1 Cup 6. Water: 1 Cup 7. Milk: 1 Cup

Method

Bhang Extraction1. Heat Ghee in a pan. Add Bhang. Cook on medium heat till the Ghee starts to get green form Bhang 2. Shut off heat. Wait about 5 minutes

Making Halwa1. Heat water, milk and sugar. Let it come to a boil. Make sure sugar is dissolved. Set aside. 2. In a separate pan, mix Ghee and Besan, to make raw roux Paste. Stir in Bhang and oil. 3. Turn on heat. Cook it on low heat till the flour turns light brown. Do NOT over fry the Besan. 4. Add syrup. Let it cook till it is nice paste like dough for Chapati. 5. Stir in remaining ingredients. 6. Turn off heat. 7. Put it in a deep cookie pan while still hot. Sprinkle the nuts over the surface. Press the ingredients with spatula. Let it cool.

Bhang Seed Chutney RecipeBhang seeds are dry roasted, powdered and then used to make Chutney with fresh peppermint leaves

In the olden days Marijuana seeds were used to extract oil. The oil was used like Linseed oil in paints. When dried, it provides a very tough coat on the material being painted against water, salt-water, and sunlight. The Marijuana oil is also used as in cooking similar to Flax seed oil. Similar to Flax seeds, Marijuana seeds are high in fiber and Essential Fatty Acids.

It is illegal to sell marijuana seeds that may be used to grow Marijuana. The sterile seeds can be sold. Normally, seeds are steamed to make them sterile. Steaming splits the seeds making them prone to become rancid.

Ingredients1. Bhang Seeds: Cup 2. Serrano: 2 3. Juice from fresh limes: 3 Tablespoons 4. Fresh Peppermint leaves: 2 Tablespoons 5. Water: 3 Tablespoons 6. Salt: teaspoon

Method1. Roast Bhang seeds in a dry hot skillet over medium heat for about 3 minutes till seeds start to turn brown. Turn off heat. Let the seeds totally cool down to room temperature. 2. Grind dry roasted seeds to a very fine powder. You may use coffee-grinder, food processor, or mortar and pestle 3. Put powdered Bhang seeds and remaining ingredients in an electric blender, process to make s smooth paste.

Bhang Lassi RecipeFresh Bhang is used. The Bhang, Khus syrup and Pistachios impart a nice green color to the beverage. Most of the Khus syrups are green in color. If you don't have Khus syrup, add: 2 Tablespoons of sugar , 4 drops of green food color, and 6 drops of Khus essence. All ingredients should be refrigerated for about two hour before blending to make Lassi thick.HTU

What is Bhang?UTH


Ingredients


Lassi1. Blanched Pistachios: cup 2. Dahi Yogurt: 2 Cups 3. Whipping cream: 2 Tablespoons 4. Khus syrup: 2 Tablespoons

Method

Bhang Extraction1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf 2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes. 3. Let it cool to room temperature. 4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.


Mango Lassi (Yogurt Mango Smoothie) RecipeSmoothie made of pulp from ripened mangoes, whole milk yogurt (Dahi) and sugar

Perhaps Lassi is one of the most popular beverage in Northern India. When I was growing up, my mother will boil milk and give the warm milk to all the family members just before they would go to sleep. The yogurt culture was added to the remainder of the milk to make Dahi. Early in the morning, she would churn Dahi, to get the Makhan. The churned Dahi with sugar was given to us as Chach. This churned Dahi is very similar to Butter milk available in United States grocery stores; however, lacking the texture and taste of the homemade Dahi. Also, buttermilk is pasteurized without live culture. During summer, the restaurants add the pulp of ripened mangos and call it Mango Lassi. Make sure Dahi Yogurt and Mango cubes are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients

1. Dahi (Yogurt): 2 Cups 2. Mango flesh cubed: 1 Cup It will take One medium sized mangoes. Wash and remove stone 3. Sugar: 2 Tablespoon 4. Ice Cubes: 1 Cup 5. Orange juice (Optional): 2 Tablespoon

Method1. Blend all ingredients except ice cubes well in an electric blender for 4 minutes 2. Add Ice cubes. Blend 2 minutes. Note: In most of the Indian grocery store, you can buy Mango pulp in cans, it is presweetened. If you are on the run, use canned mango pulp. If you don't have Dahi use 'Regular Natural Yogurt', it gives a better character than low fat or fat-free yogurt. I like to add one 2 Tablespoons of Orange juice to my Mango Lassi while blending.

Meethi Lassi (Sweetened Yogurt Shake) RecipeThis emulates old fashioned homemade Lassi In United States, we make Dahi Yogurt with regular milk. It is low in butterfat. That's the reason to add Heavy whipping cream Make sure that Yogurt and whipping cream are at least 2 hours in the refrigerator before blending

Ingredients1. Dahi Yogurt: 2 Cups 2. Whipping cream: Cup 3. Sugar: Cup 4. Salt: 1/8 teaspoon 5. Ice cubes: 6

6. Dab of Makhan for garnishing (Optional)

Method1. Blend all Dahi, Cream, Sugar and salt in electric blender for 5 minutes. 2. Add Ice cubes. Blend another 2 minutes Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Namkeen Lassi (Salted Yogurt Shake) RecipeSalted Lassi is made from homemade Dahi Yogurt. Make your Dahi with Regular milk, whipping cream and Dry milk. The Lassi is supposed to be a thick beverage. The beverage will be thicker if the Dahi (Yogurt) was made from fresh milk before removing any fats from it. Make sure Dahi Yogurt was refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air. In Punjab, Lassi is drank with lunch or Dinner.

Ingredients1. Dahi Yogurt: 1 Cup 2. Cayenne powder: teaspoon 3. Salt: teaspoon 4. Ice cubes: 3 5. Cumin seed: teaspoon

Method1. Dry roast Cumin seed on a hot griddle (Tava) till they are almost black. Crush the roasted Cumin with a rolling pin.

2. Add roasted cumin seed, salt and cayenne pepper to taste. 3. Add ice cubes to the beverage and blend about two minutes. 4. Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Gulab Lassi (Rose Yogurt Shake) RecipeIn Punjab, Lassi is drank with lunch or Dinner. Lassi is made from homemade Dahi Yogurt. If you are planning to make Lassi, make your Dahi with Regular milk, whipping cream and Dry milk. The Lassi is supposed to be a thick beverage. The beverage will be thicker if the Dahi (Yogurt) was made from fresh milk before removing any fats from it. Make sure Dahi Yogurt and Whipping cream are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients1. Dahi Yogurt: 1 Cup 2. Whipping cream: Cup 3. Rose Syrup: Cup 4. Ice cubes: 6 5. Dab of Makhan for garnishing (Optional)

MethodBlend all the ingredients together in an electric blender

2. Add roasted cumin seed, salt and cayenne pepper to taste. 3. Add ice cubes to the beverage and blend for about 2 minutes 4. Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Almond Sharbat RecipeSyrup made of blanched almonds water sugar and lime

Ingredients

Almond Extract1. Blanched Almonds: 2 Cups 2. Boiling Water: 3 Cups

Saffron Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup

Method

Almond Extract1. Soak Blanched Almonds in boiling water for five minutes. 2. Transfer the contents to food processor. Process for about 5 minutes in 'continuous' mode. 2. Strain through muslin cloth. Discard solids

Saffron Syrup1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 F. 2. Mix almond extract, and lime juice. Add to the sugar syrup. Cook about 5 minutes. Turn off heat and let it rest. You may bottle it now.

ServingMix one part syrup to 3 parts of water. Serve on Ice.

Plum (Aloo Bukhara) Sharbat RecipeIn India, Plums Sharbat is popular in Punjab.

Ingredients

Plum Extract1. Plums: 4 Cups 2. Water: 1 Cup 3. Fresh lime juice: 2 Tablespoon

Plum Syrup1. Water: 3 Cups 2. Sugar: 4 Cups

Method

Plum Extract1. Wash and put plums in a large pot. Add water. Bring to a boil. Cook for 5 minute. Smash with pestle to open the skins. 2. Add lime juice. Let it simmer for ten minutes. 4. Turn off heat. Strain through muslin cloth. Discard solids.

Plum Syrup1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 F. 2. Mix tamarind extract. Cook about 5 minutes.

Turn off heat and let it rest. You may bottle it now.

ServingMix one part syrup to 3 parts of water. Serve on Ice. Serve with fresh julienne ginger, and fresh peppermint leafs.

Anaar (Pomegranate) Sharbat RecipeMade by cooking Pomegranate juice and sugar together for a thick consistency

Ingredients1. Pomegranate Juice: 2 Cups 2. Sugar: Cup

MethodMix pomegranate juice and sugar in heavy bottom pan. cook till the mixture is reduced to one cup.

Angoor (Grape) Sharbat RecipeSyrup made white grape juice honey, and flavored with orange cardamom and cinnamon

Ingredients

Angoor Syrup1. Orange zest: 3"x" 2. Green Cardamom seeds: teaspoon

3. Clove: 4 4. White grape juice: 6 cups 5. Honey: Cup 6. Cinnamon stick: 1

Method

Angoor SyrupAdd all ingredients in a heavy bottom pan. Let it come to a near boil. Let it steep for ten minutes. Let it cool to room temperature. Strain to remove all spices. Put in refrigerator.

ServingMix one part Angoor Syrup with 3 parts water or club soda. Serve on Ice.

Falooda RecipeMade with Rice noodles Tukmania seeds Milk Pistachio ice cream, rose syrup

This dish originated in Iran where it was made with fresh lemon juice. During the Mughal empire, lemon juice was substituted with reduced milk (Rabri). Jahangir loved Falooda and milk of antelope. I will not use milk of antelope. In 1950s, this was a popular beverage in Delhi. It involved: Rabri (sweet reduced milk), sabza seeds (Seeds of Tulsi), Rose syrup, Vermicelli made of Corn flour, and Kulfi. I will use Rice Noodles widely available in United States.

Ingredients1. Tukmaria seeds (Subza, seeds of Holy Tulsi): 1 Tablespoon 2. Condensed milk: cup 3. Milk: cup

4. Rice Noodle ( one to 2 oz): 2 Tablespoon 5. Pistachio Ice Cream: 1 Scoop 6. Rose syrup: 2 Tablespoon (Roof Afza) 7. Crushes Pistachios: teaspoon

Method1. Soak Tukamaria seeds in a cup water for at least one hour. Put them away in refrigerator till needed. 2. Cook the rice noodles per directions. Drain and rinse in cold water. 3. Combine sugar, milk, and condensed milk in a heavy bottom pan and bring it to a boil. Add cooked noodles. Turn off heat. When at room temperature, put in refrigerator.

Assembly1. In a tall malt beverage glass, put the rose syrup. 2. Add the layer of Noodles 3. Put Tukamaria seeds. 4. Add Ice cream. 5. Sprinkle crushed pistachios.

Making Falooda sev at home1. Corn starch: 1 Tablespoon 2. Water: 2 cups 3. Ice water: 1 cup Mix corn starch and water. Cook on low heat stirring occasionally till it turns transparent. Put the mixture in old fashioned sieve that has a metal wire net. Press through the mixture into ice cold water. It will take practice to do it.

Gulab (Rose petal) Sharbat RecipeMade with fresh rose petals, pomegranate and lime juice, sugar and water

Ingredients

Rose Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Green Cardamom seeds: teaspoon 4. Fresh Lime juice: Cup 5. Pomegranate Juice: cup 5. Fresh Rose petals: 4 cups

Method

Rose Syrup1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved 2. Add Green Cardamom seeds, Fresh Lime juice, and Pomegranate Juice. Bring it to a boil. Shut off heat. 3. Crush the rose petals with mortar and pestle. Put it in a large stainless steel bowl. Rinse mortar paste with hot syrup and put it in the bowl. Add the remaining syrup. 4. Cover and let it come to room temperature. Age in refrigerator for about 12 hours. Strain. Discard solids.

ServingMix one part Rose Syrup and 3 parts water. Serve on Ice.

Gurhal (Hibiscus) Sharbat Recipe Jaswant-SharbatMade with fresh Hibiscus petals water sugar and lime juice Most people like Rose, my favorite flower was Gurhal. One must be careful with Gurhal, some people may be allergic to the flower. In some areas, Gurhal Sharbat is also called Jaswant Sharbat,

Ingredients

Hibiscus Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup 4. Fresh Hibiscus petals: 4 cups

Method

Hibiscus Syrup1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved 2. Crush Gurhal petals and lime juice with mortar and pestle. 3. Add Gurhal mixture to sugar syrup. Cook about 5 minutes. Turn off heat. 4. Let it cool to room temperature. Age in refrigerator for about 12 hours. Strain. Discard solids.

ServingMix one part Hibiscus syrup and 3 parts water. Serve on Ice.

Kewra (Screwpine) Sharbat RecipeThe Kewra essence is the vanilla of Indian desserts. Kewra just goes well with sweets. The essence is made by distillation of the leaf and flower.

Ingredients

Kewra Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup 4. Kewra essence: 1 teaspoon

Method

Kewra Syrup1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved 2. Add Lime juice. Bring to boil again. 3. Turn off heat. Let it cool. 4. Stir in Kewra essence. 5. Bottle.

ServingMix one part Kewra syrup and 3 parts water. Serve on Ice.

Khus (Vetiver) Sharbat RecipeVetiver is grass. In the olden days 1940s, I remember Vetiver grass to be woven to make drapes. The drapes were hung on the door during summer. Water was sprinkled, and when the breeze touched, the room was filled with a cooling fragrance. The essence is made by distillation of the roots. The green color is added just for cosmetic value to create the impression of Vetiver grass.

Ingredients

Khus Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup 4. Khus essence: 1 teaspoon 5. Green Food color: 1 teaspoon (Optional)

Method

Khus Syrup1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved 2. Add Lime juice. Bring to boil again. 3. Turn off heat. Let it cool. 4. Stir in Khus essence and color. 5. Bottle.

ServingMix one part Khus syrup and 3 parts water. Serve on Ice.

Mango Sharbat RecipeThis is our restaurant creation. We served it as Aam Afza. The recipe will make 2 drinks.

Ingredients1. Mango flesh cubed: 1 Cup

It will take about 1 medium sized mangoes. Wash and remove stone 2. Fresh lemon juice: 1 Tablespoon 3. Orange juice: 2 Tablespoon 4. Rose syrup: 6 Tablespoon 5. Ice cubes: cup 6. Club soda: 2 Cups 7. Fresh Peppermint leaf: 2

Method1. Process in electric blender: Mango, lime juice, Orange Juice, Rose syrup, and Ice cubes. 2. Fill two tall glasses. Fill with club soda. 3. Garnish each drink with one fresh peppermint leaf.

Podina (Peppermint) Sharbat RecipeIngredients

Peppermint Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup 4. Fresh Peppermint leaf: 4 cups

Method

Peppermint Syrup1. Add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved 3. Crush the peppermint leaves and lime juice with mortar and pestle. Put it in a large stainless steel bowl. Rinse mortar paste with hot syrup and put it in the bowl. Add the remaining syrup. 4. Cover and let it come to room temperature. Age in refrigerator for about 12 hours. Strain. Discard solids.

ServingMix one part of Sharbat with 3 parts of water, serve on ice. Add ginger sticks, and Kala Namak or Sea salt

affron Sharbat RecipeMade with saffron, sugar, water, rose water, and lime juice Sharbat were introduced to India by Babar from Persia. They remained popular in North India.

Ingredients

Saffron Extract1. Saffron strands: teaspoon 2. Water: 2 Tablespoons

Saffron Syrup1. Water: 2 Cups 2. Sugar: 4 Cups 3. Fresh Lime juice: Cup 5. Rose water: cup

Method

Saffron Extract1. Heat water in microwave or on stove top to near boil 2. Crush saffron strands between thumb and finger. Add crushed saffron to hot water. Let it rest about 15 minutes

Saffron Syrup1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 F. 2. Mix saffron extract, rose water, and lime juice. Add to the sugar syrup. Cook about 5 minutes. Turn off heat and let it rest. You may bottle it now.

ServingMix one part syrup to 3 parts of milk or water. Serve on Ice.

Tamarind Sharbat Recipe

Ingredients

Tamarind Extract1. Tamarind concentrate: 2 Tablespoon 2. Water: Cup

Tamarind Syrup1. Water: 2 Cups 2. Sugar: 4 Cups

Serving1. Water: 5 Cups

Method

Tamarind Extract1. Mix Tamarind extract and water. Bring it to a boil. Mix thoroughly. Cook for 5 minutes.

Tamarind Syrup1. Add water, and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, we like to reach 220 F. 2. Mix tamarind extract. Cook about 5 minutes. Turn off heat and let it rest. You may bottle it now.

ServingMix one part syrup to 3 parts of water. Serve on Ice. You may add Kala Namak, and ground roasted cumin seeds for taste.

How to make smoothie? (Fruit Smoothie)

The fruit smoothie has four basic components: Proteins, Slightly acidic fruit, Sweeteners, and Ice. The acid in the fruits makes the proteins thick and smooth The Fruits may be fresh, frozen or even juices: Typical fruits used are: Banana, Water melon, Cantaloupe, Cherries, Frozen Blueberries, Frozen Orange Juice The proteins used are: Yogurt, Paneer, Ricotta Cheese, Cottage Cheese, Whey powder, Soy milk, Tempeh, Soft Tofu, Soy protein powder

HTU

What is Smoothie?UTH

Basic RecipeIngredients1. Ice cubes 1cup 2. Yogurt: 1 Cup 3. Protein powder: 2 Tablespoons (Optional) Protein powder is to make high protein beverage. 4. Fruit: 1 Cup 5. Lime Juice: 1 teaspoon (Optional) The Lime or orange juice is added if the fruits do not have sufficient acid. 6. Honey: 1 Tablespoon (Optional) The sweeteners are added if the fruits are not sweet.

MethodYou need an Electric Blender or a Food Processor 1. Add ice cubes to the blender. 2. Add yogurt and protein powder. Process. 3. Add fruits and lime juice. Process. 4. Add sweeteners. Process

Hints1. Combination of protein and acid in the fruit, makes smoothie smooth and thick.

2. Most of the recipes contain a banana as a thickener. Always choose over-ripened bananas with a few dark brown spots. 3. Choose over-ripened fruits. Over-ripened fruits lessen the need for sweeteners, and have stronger fruit flavor. 4. Normally, there is no sweetener added. The beverage relies on natural sweetness of the fruit. Some recipes may add honey, or Splenda. 5. Freeze the fruit before making smoothie. It will make the smoothie thicker and frostier. Frozen fruit or fruit juice also eliminate the need for ice cubes. As a minimum, all the ingredients should be cold before blending. 6. Protein powders (Soy, or whey) are routinely added along with yogurt to increase protein value Banana SmoothieHTU UTH

Beets & Red Pepper Smoothie High Iron Iron deficiencyHTU UTH

Blueberry smoothie Weight LossHTU UTH

Blueberry Smoothie Brain food Brian foodHTU UTH

Blueberry Smoothie for aging memory MemoryHTU UTH

Mango SmoothieHTU UTH

Orange Juice SmoothieHTU UTH

Papaya SmoothieHTU UTH HTU

Protein Smoothie (Soy) Weight-Gain Weight GainUTH

Protein SmoothieHTU UTH HTU

Spinach and Pepper Smoothie High Iron Iron deficiencyUTH

Spinach Smoothie for aging vision VisionHTU UTH

Making High-Iron Vegetable SmoothieHTU UTH

Banana Smoothie RecipeSmoothie made with Banana Soy milk Honey and Lime juice

Ingredients1. Over ripened Banana slices: 1 Cups Remove and discard skin. Slice Banana flesh into " thick slices. 2. Soy milk: 1 cup 3. Lime juice: 1 teaspoon 4. Honey: 1 Tablespoon

Method1. Freeze Banana chips in freezer for about 4 hours. 2. Combine all ingredients and blend smooth.

Beets and Pepper Smoothie High Iron RecipeHigh iron beverage for Vegetarians and Vegans. Produce selected for Iron and Vitamin C

Ingredients1. Beet: 1 Washed and cut up 2. Red Bell Pepper: 1 Washed cup up 3. Spinach leafs washed and cut up: Cup 4. Fresh Ginger chopped: 1 teaspoon 5. Fresh lemon juice: teaspoon 6. Water: 1 cup 7. Salt to taste 8. Black pepper to taste 9. Ice cubes: 1 cup (optional)

MethodAdd all the ingredients and blend in electric blender or a food processor for about 30 seconds. Adjust salt, peppers and lemon juice to taste.

Slim down Blueberry smoothie Recipe

Ingredients1. Fat free milk: 1 Cup 2. Banana: 1 Sliced 3. Blueberries: 1 Cup frozen

MethodCombine all ingredients in an electric blender. Blend till smooth

Yield: 3 ServingsEach serving equals 1/3 dairy and 2/3 Fruit

Blueberry smoothie for aging memory RecipeWild Blueberries are added for Anthocyanins, Turmeric for Curcumin, Ginger for Organosulfur compounds, Flax seeds for Omega 3, Soy milk for Isoflavones.

Ingredients1. Frozen wild blue berries: 1 Cup 2. Soy Milk: Cup 3. Low fat yogurt: Cup 4. Flaxseed meal: 1 Tablespoon 5. Ginger fresh: " peeled and cut 6. Turmeric powder: teaspoon 7. Cloves powder: teaspoon

MethodDon't thaw blue berries. Mix and blend in electric blender or a food processor for about 30 seconds.

Mango Smoothie Recipe

Ingredients1. Mango cubes: 2 cups Two Medium sized Mango peeled, stone removed and cubed flesh 2. Dahi Yogurt: 1 cup 3. Lime juice: 2 teaspoon 4. Sugar: 3 Tablespoon 5. Cardamom powder: 1 teaspoon

Method1. Freeze mango cubes in a freezer for about 4 hours. 2. Combine all ingredients and blend smooth.

Orange Juice Smoothie Recipe

Ingredients1. Frozen Orange juice: 1 cup 2. Banana slices: 1 Cup Remove and discard skin. Slice Banana flesh into " thick slices.

3. Dahi Yogurt: 1 cup 4. Lime juice: 1 teaspoon


Papaya Smoothie Recipe

Ingredients1. Papaya cubes: 1 cup Choose ripened Papayas. Remove and discard skin and seed. Cube the flesh 2. Banana slices: 1 Cup Remove and discard skin. Slice Banana flesh into " thick slices. 3. Frozen orange juice: Cup 4. Dahi Yogurt: 1 cup 5. Lime juice: 1 teaspoon 6. Sugar: 1 Tablespoon

Method1. Freeze Papaya cubes and Banana chip in freezer for about 4 hours. 2. Combine all ingredients and blend smooth.

Weight Gain Protein Smoothie (Soy Yogurt) Recipe

Ingredients1. Soft Tofu Silken: Cup 2. Low fat Yogurt: 2 Cups 3. Almond Butter or Peanut Butter: Cup 4. Banana: 1 Cup 5. Frozen orange juice: Cup 6. Egg yolk: 1 (Optional) 7. Honey: 2 Tablespoons

MethodBlend all ingredients together in an electric blender or a food processor. Store in refrigerator. You may thin it with milk or orange juice.

Protein Lassi (Yogurt smoothie) Healthy RecipeThis is a healthy nutritional breakfast beverage for early school age children (4 years plus).

Nutrition aspectsThe recipe combines the high protein of Soybeans, essential amino acids from Yogurt with its quicker digestibility, and essential fatty acids from Flax seeds, vitamins from fruits. Note 1: Add fresh fruits of your choice. Note 2: Don't add fruit juices, they have little or no fiber. Note 3: Don't add dried fruits. Note 4: Don't add simple sugars such as honey or table sugar. Note 5: Use yogurt with live culture only. Exposure to heat or pasteurization kills the culture. Note 6: Preferably select Tofu made with Calcium sulfate. I prefer silken Tofu for its texture.

Note 7: Peanut butter may be substituted for Almond butter Note 8: As an option, consider adding yolk (yellow part) from one raw egg.

Ingredients1. Tofu: Cup 2. Dahi (Yogurt with live culture): 2 Cups 3. Flax seed (Alsi) ground: 2 Tablespoons You may substitute Flax seed with ground walnuts or pistachios. 4. Almond Butter: 1 Tablespoon 4. Banana: 5. Other fresh fruits (Example: Blueberries, Peaches, Mango, Papaya, Guava): Cup

MethodBlend all ingredients together in an electric blender or a food processor. Store in refrigerator. If you wish, pour the contents, in an ice tray and freeze.

Spinach and Peppers Smoothie High Iron RecipeHigh Iron beverage for Vegans and Vegetarians. Vegetables selected for Iron and Vitamin C.

Ingredients1. Spinach leafs washed and cut up: 1 Cup 2. Bell Pepper (Simla Mirch) Red or Green: Cup washed and cut up 3. Broccoli flowerets : Cup washed and cut up 4. Fresh cilantro (Dhania): cup washed and cut up 5. Tomatoes washed and cut up: 1 Cup 6. Fresh Ginger chopped: 2 teaspoons 7. Fresh lemon juice: teaspoon 8. Water: cup 9. Salt to taste 10. Black pepper to taste 11. Cayenne pepper powder to taste


Spinach smoothie for aging vision RecipeSpinach is added for Lutein, Green Bell peppers for Vitamin C, Carrots for Carotene, Tomatoes for Lycopene, Flax seed meal for Omega 3.

Ingredients1. Spinach leafs washed and cut up: 1 Cup 2. Green Bell Pepper: Cup washed and cut up 3. Shredded carrots : Cup 4. Tomatoes washed and cut up: 1 Cup 5. Flax seed meal: 1 Tablespoon 6. Fresh cilantro (Dhania): cup washed and cut up 7. Fresh Ginger chopped: 2 teaspoons 8. Fresh lemon juice: teaspoon 9. Water: cup 10. Salt to taste 11. Cayenne pepper powder to taste


Making Fresh Vegetable Smoothie for Iron deficiencyIron deficient Vegans and Vegetarians should observe should observe following to make iron more bioavailable. 1. For each milligram of dietary iron, include about 8 milligram of Vitamin C. 2. Do not cook smoothie, or the ingredients for smoothie. Vitamin C degrades with exposure to air and temperature. 3. Avoid taking dairy, whole-grain and caffeine products one hour before and one hour

after you take the high-iron smoothie. Example: Tea, Coffee, Milk, Cheese, Yogurt, Whole grain foods (e.g., Roti). 4. High-iron smoothie makes excellent breakfast. Empty stomach provides best bioavailability. Eat regular breakfast 20 minutes to one hour after taking the the vegetable smoothie.

Following table gives some of the ingredients we use to make Iron Rich Raw Vegetable Smoothie. Fresh Vegetable Amount Vitamin C (mg) Iron (mg) Fiber (g) Beet (Root of sugar beet) 1 Cup 14.9 1.2 1 Spinach Leafs 1 Cup 4.7 0.614 1 Broccoli Flowerets 1 Cup 31.2 0.33 2 Green Bell Peppers (Simla Mirch) 1 Cup 74.14 0.65 4 Red Bell Pepper (Simla Mirch) 1 Cup 283.1 0.69 3 Tomato 1 Cup 22.9 0.49 2 Carrots 1 Cup 7.6 0.38 4 Red Cabbage 1 Cup 42 0.36 1 Green Cabbage 1 Cup 30.12 0.26 3 Fresh Ginger 1 Tablespoon 0.3 0.03 0 Fresh Lemon Juice 1 Tablespoon 1.2 0 0 1. To make a smoothie, select fresh vegetables only. Obviously, Beets have most bioavailable iron as an ingredient of a smoothie. 2. Add Fresh lemon or lime juice and ginger to make them zesty. Recipe for Beets & Red Pepper SmoothieHTU UTH

How to make milk shake?Milk Shake is made in blender with ice cream milk and ice cubes

What is a milkshake?Milkshake is totally an American invention. This cold beverage is made with ice cream, milk , and fruits. If you eliminate milk and ice cream, it will be same as Smoothie How to make smoothie?HTU UTH

Making Milk ShakeAll what you need is as follows: Electric Blender Ice cream Milk Fruits (Optional) Ice cubes (Optional)

ProcessMake sure all the items to be blended are cold. Step 1. Add Ice cubes to the blender Step 2: Pour in all the liquids (milk, fruit juice). Process to crush Ice cubes Step 3: Add fruits, process Step 4: Add Ice cream and process.

Notes1. Choose over-ripened fruits. Over-ripened fruits lessen the need for sweeteners, and have stronger fruit flavor. 2. Normally, there is no sweetener added. The beverage relies on natural sweetness of the fruit and ice cream. Some recipes may add honey, or Splenda. 4. Freeze the fruit before making milkshake. It will make thicker and frostier milkshake. Frozen fruit or fruit juice also eliminates the need for ice cubes. As a minimum, all the ingredients 5. If you are using milk, prepare milk ice. Combine milk, sweeteners, ground nuts, and flavoring. Cook if needed. Put the mixture in ice cube trays and freeze. Now, you can use

these Ice milk cubes in place of Ice cubes. This will give you a thick and smooth Milk Shake. As a minimum, you should age the mixture for 2 hours in the refrigerator. 6. Normally, there is no sweetener added. The beverage relies on natural sweetness of the fruit. Some recipes may add honey, or Splenda. 7. Freeze the fruit before making milkshake. It will make thicker and frostier milkshake. Frozen fruit or fruit juice also eliminates the need for ice cubes. As a minimum, all the ingredients should be cold before blending.

Restaurant Style Saffron Masala Milk Shake RecipeMade with saffron milk cream, pistachio ice -cream, honey, Kewra and Cardamom This is based on my restaurant recipe. It will take two days to make this recipe. Do NOT add colors. Restaurants want the guest to see the real saffron strands, and color. We need basically three items to make this recipe: Cold Saffron Extract, Cold Masala Milk, and Pistachio ice cream. Guest should experience the delicate fragrance of saffron not overtaken by other extracts. I add small amount of Kewra and cardamoms to accentuate sweetness.

Ingredients

Saffron Extract1. Milk: cup 2. Saffron strands: 10

Age Masala Milk1. Blanched sliced Almonds: Cup 2. Milk: 1 Cup 3. Heavy Whipping cream: Cup 4. Honey: Cup 5. Kewra Essence: 4 drops 6. Crushed Cardamom seeds: teaspoon

Making Masala Milk Shake1 Scoop of Pistachio Ice Cream

Method

Saffron Extract1. Heat milk to near boil. 2. Add saffron strands. Do NOT crush the strands. Plump saffron strands add the eye appeal to the beverage. 3. Turn off heat. Let it cool top room temperature. Cover, and store in the refrigerator for at least 8 hours.

Aged Masala Milk1. Put blanched almonds in a food processor. Process them to fine powder 2. Add milk and almonds. Cook on medium heat. It will thicken the milk because of almonds. 3. Turn off heat. Stir in Heavy whipping cream, Honey, Kewra, and Cardamom. Cover and age in refrigerator for about 4 hours.

Making Masala milk Shake.1. Add Masala milk shake to the blender. 2. Add Pistachio ice cream. Process 3. Pour Saffron extract. Do Not Use blender. Use spatula to swirl in the the saffron extract.

Mango Milk Shake Recipe

Ingredients1. Mango cubes: 2 cups

One Medium sized Mango peeled, stone removed and cubed flesh 2. Regular Milk: 3 cups 3. Pistachio Ice cream: 2 Scoops 4. Sugar: 1 Tablespoon

Method1. Freeze mango cubes in freezer for about 4 hours 2. Put all the ingredients in an electric blender. Blend till smooth.

Raab RecipeThis is a unique beverage made in Rajasthan. You can use either corn meal or Bajra meal. Bajra meal beverage is called Mehri. It tastes better with one or two day old sour Chach.

Ingredients1. Chach (Buttermilk): 1 Cup 2. Corn meal: 1 Tablespoon 3. Cumin seed: teaspoon 4. Cayenne powder: teaspoon 5. Salt: teaspoon

Method1. Mix Chach and Corn meal in a heavy bottom pan. Cook on low heat. Corn meal will thicken the butter milk. If you want, you may thin it with more buttermilk. 2. Dry roast Cumin seed on a griddle (Tava) until they are almost black. Crush the roasted Cumin with a rolling pin. Add Cumin seed to the beverage. 3. Add Cayenne powder and salt to the beverage.

Namkeen Chach (Salted Buttermilk) RecipeIn Punjab, Chach is drank with breakfast and lunch. A day old Chach gets little sour. Salt complements the sour taste. If your Chach is not sour, you may add some fresh lime juice.

Ingredients1. Chach (Buttermilk): 1 Cup 2. Cumin seed: teaspoon 3. Cayenne powder: teaspoon 4. Salt: teaspoon 5. Lime juice: 1 teaspoon (Optional) 6. Ice cubes: 3 7. A dab of Makhan (Optional)

Method1. Dry roast Cumin seed on a hot griddle (Tava) till they are almost black. Crush the roasted Cumin with a rolling pin. 2. Stir in lime juice. 3. Add roasted cumin seed, salt and cayenne pepper to taste. 3. Add ice cubes to the beverage. 4. Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Bhang Lassi RecipeFresh Bhang is used. The Bhang, Khus syrup and Pistachios impart a nice green color to the beverage.

Most of the Khus syrups are green in color. If you don't have Khus syrup, add: 2 Tablespoons of sugar , 4 drops of green food color, and 6 drops of Khus essence. All ingredients should be refrigerated for about two hour before blending to make Lassi thick.HTU

What is Bhang?UTH


Ingredients


Lassi1. Blanched Pistachios: cup 2. Dahi Yogurt: 2 Cups 3. Whipping cream: 2 Tablespoons 4. Khus syrup: 2 Tablespoons

Method

Bhang Extraction1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf 2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes.

3. Let it cool to room temperature. 4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.


Kesar Lassi (Saffron Yogurt Shake) RecipeMake sure Dahi Yogurt, Whipping cream, and Saffron extract are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients

Saffron Extract1. Milk: 2 Tablespoon 2. Saffron strands: 10

Age Lassi1. Dahi Yogurt: 1 Cup 2. Whipping cream: Cup 3. Sugar: 2 Tablespoons 4. Kewra Essence: 4 drops 5. Crushed Cardamom seeds: teaspoon

Making Lassi1. Ice cubes: 6 2. Dab of Makhan for garnishing (Optional)

Method

Saffron Extract1. Heat mil to near boil. 2. Crush saffron strands in between finger and thumb. Add crushed saffron to hot milk.

Age LassiMix Saffron Extract, Dahi Yogurt, Whipping cream, Sugar, Kewra Essence, Crushed Cardamom seeds. Age in refrigerator for about 2 to 4 hours.

Making Lassi1. Put the aged Lassi mix in blender. Process for 5 minutes 2. Add Ice Cubes. Process 2 minutes. Fill tall Glasses and garnish with a dab of Makhan.

Mango Lassi (Yogurt Mango Smoothie) RecipeSmoothie made of pulp from ripened mangoes, whole milk yogurt (Dahi) and sugar

Perhaps Lassi is one of the most popular beverage in Northern India. When I was growing up, my mother will boil milk and give the warm milk to all the family members just before they would go to sleep. The yogurt culture was added to the remainder of the milk to make Dahi. Early in the morning, she would churn Dahi, to get the Makhan. The churned Dahi with sugar was given to us as Chach. This churned Dahi is very similar to Butter milk available in United States grocery stores; however, lacking the texture and taste of the homemade Dahi. Also, buttermilk is pasteurized without live culture. During summer, the restaurants add the pulp of ripened mangos and call it Mango Lassi.

Make sure Dahi Yogurt and Mango cubes are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients1. Dahi (Yogurt): 2 Cups 2. Mango flesh cubed: 1 Cup It will take One medium sized mangoes. Wash and remove stone 3. Sugar: 2 Tablespoon 4. Ice Cubes: 1 Cup 5. Orange juice (Optional): 2 Tablespoon

Method1. Blend all ingredients except ice cubes well in an electric blender for 4 minutes 2. Add Ice cubes. Blend 2 minutes. Note: In most of the Indian grocery store, you can buy Mango pulp in cans, it is presweetened. If you are on the run, use canned mango pulp. If you don't have Dahi use 'Regular Natural Yogurt', it gives a better character than low fat or fat-free yogurt. I like to add one 2 Tablespoons of Orange juice to my Mango Lassi while blending.

Meethi Lassi (Sweetened Yogurt Shake) RecipeThis emulates old fashioned homemade Lassi In United States, we make Dahi Yogurt with regular milk. It is low in butterfat. That's the reason to add Heavy whipping cream Make sure that Yogurt and whipping cream are at least 2 hours in the refrigerator before blending

Ingredients1. Dahi Yogurt: 2 Cups 2. Whipping cream: Cup

3. Sugar: Cup 4. Salt: 1/8 teaspoon 5. Ice cubes: 6 6. Dab of Makhan for garnishing (Optional)

Method1. Blend all Dahi, Cream, Sugar and salt in electric blender for 5 minutes. 2. Add Ice cubes. Blend another 2 minutes Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Namkeen Lassi (Salted Yogurt Shake) RecipeSalted Lassi is made from homemade Dahi Yogurt. Make your Dahi with Regular milk, whipping cream and Dry milk. The Lassi is supposed to be a thick beverage. The beverage will be thicker if the Dahi (Yogurt) was made from fresh milk before removing any fats from it. Make sure Dahi Yogurt was refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air. In Punjab, Lassi is drank with lunch or Dinner.

Ingredients1. Dahi Yogurt: 1 Cup 2. Cayenne powder: teaspoon 3. Salt: teaspoon 4. Ice cubes: 3 5. Cumin seed: teaspoon

Method1. Dry roast Cumin seed on a hot griddle (Tava) till they are almost black. Crush the roasted Cumin with a rolling pin. 2. Add roasted cumin seed, salt and cayenne pepper to taste. 3. Add ice cubes to the beverage and blend about two minutes. 4. Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Gulab Lassi (Rose Yogurt Shake) RecipeIn Punjab, Lassi is drank with lunch or Dinner. Lassi is made from homemade Dahi Yogurt. If you are planning to make Lassi, make your Dahi with Regular milk, whipping cream and Dry milk. The Lassi is supposed to be a thick beverage. The beverage will be thicker if the Dahi (Yogurt) was made from fresh milk before removing any fats from it. Make sure Dahi Yogurt and Whipping cream are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients1. Dahi Yogurt: 1 Cup 2. Whipping cream: Cup 3. Rose Syrup: Cup 4. Ice cubes: 6 5. Dab of Makhan for garnishing (Optional)

MethodBlend all the ingredients together in an electric blender

2. Add roasted cumin seed, salt and cayenne pepper to taste. 3. Add ice cubes to the beverage and blend for about 2 minutes

4. Add a dab of freshly homemade Makhan. The Butter from the store does NOT work

Mango Aamras RecipeTraditional, Mango Aamras is made pulp of ripe sweet mangoes, jaggery, milk, and saffron, all cooked together The beverage was served warm or cold.

Ingredients

Saffron Extract1. Saffron strands: teaspoon 2. Milk: 2 Tablespoons

Mango Mixture1. Mango flesh cubed: 4 Cups It will take about 4 medium sized mangoes. Wash and remove stone 2. Water: 1 Cup 3. Milk: Cups 4. Sugar: 1 Tablespoon and 1 teaspoon

Method

Saffron ExtractHeat milk in microwave or on stove top to near boil. Crush the saffron strands within your fingers. Add crushed saffron to milk. Let it stand about 15 minutes.

Mango Mixture1. Use electric blender or food processor to puree Mango flesh cubed, Water, Milk, and Sugar.

2. Stir in Saffron Aalan. Serve on Ice

Kachi Rose Lassi RecipeMade with milk water and rose syrup and sugar Kachi Lassi is a traditional beverage of Sikhs in Punjab. Kachi Lassi is served in honor of supreme sacrifice by the fifth Guru, Arjun Dev. This beverage is given out at the Gurudwara made with sweetened water and milk. It has no yogurt. Kachi Lassi is not limited to Gurudwara. It is a favorite beverage at Punjabi parties.

Ingredients1. Milk: 1 Cup 2. Water: Cup 3. Rose Syrup: Cup 4. Sugar: 2 Table spoons 5. Ice Cubes: 6

MethodMix Milk, water, sugar, and syrup. Serve on ice.

Almond Milk (Badam Doodh) RecipeBeverage made of presoaked ground almonds, milk, sugar and saffron

This used to be a popular beverage for school age kids. This milk was touted for its ability to help with your memory. We used to soak almonds overnight. In the morning the the almonds were peeled and ground with mortar and pestle with a little bit of milk. More milk was added and the concoction cooked over heat.

Ingredients1. Whole shelled Almonds: Cup 2. Milk: 3 cups 3. Sugar: 2 Tablespoons 4. Saffron: 4 strands

Method1. Soak almonds in plenty of water over night. In the morning, peel off the skin. 2. In an electric blender or Food Processor, put the almonds and about one cup of milk. Grind it to a smooth fine paste. 3. In a heavy pan, put the almond paste, remaining milk, and sugar. Bring to a boil. Turn town heat to slow simmer, and cook for about 20 minutes. The milk will thicken because of almonds and the reduction in milk through evaporation. The reduced milk gives it a creamy texture. 4. Stir in saffron. Cook another five minutes.

Haldi (Turmeric) Milk RecipeMade with Turmeric powder Milk Cream Sugar and Pisatchios Most of the young teen girls drink Haldi milk before retiring to bed. It is believed that Haldi milk will help lighten the skin color. There is no scientific evidence to support such a claim. However, Haldi milk does help with Alzheimer's disease. This is a hot beverage and should be taken like hot coffee.

Ingredients1. Blanched Pistachios: 2 Tablespoons 2. Milk: 1 Cup 3. Whipping cream: 2 Tablespoons 4. Turmeric powder: teaspoon

5. Sugar: 2 teaspoons

Method1. Process Pistachios in food processor to make a fine powder. 2. Combine all ingredients including pistachios in a heavy bottom pan. 3. Heat to a near boil. Cook for five minutes at 190 F.

Restaurant Style Saffron Masala Milk RecipeThis is based on my restaurant recipe. It will take two days to make this recipe. Do NOT add colors. Restaurants want the guest to see the real saffron strands, and color. Guest should experience the delicate fragrance of saffron not overtaken by other extracts. I add small amount of Kewra and cardamoms to accentuate sweetness. In my opinion, Rose syrup would be overbearing in this recipe.

Ingredients


Age Masala Milk1. Blanched sliced Almonds: Cup 2. Milk: 1 Cup 3. Heavy Whipping cream: Cup 4. Honey: Cup 5. Kewra Essence: 4 drops 6. Crushed Cardamom seeds: teaspoon

Making Masala MilkIce cubes: 6

Method



Making Masala MilkYou have two choices

Serving warmCombine Saffron extract and Masala milk. Heat on stove top or microwave.

Serving Cold1. Process Masala milk in blender till it is frothy. 2. Add Ice cubes. Process two more minutes. 3. Pour Saffron extract in a tumbler 4. Fill up with Masala milk

You do NOT want to blend the Saffron Extract, it will pulverize the plump saffron strands. The restaurants want you to see the whole plump saffron strands.

Easy Badam (Almond) Pista (Pistachio) RecipeMade with Almonds Pistachios Milk Cream Honey Cardamom and Kewra Normally, the nuts are soaked overnight so the kernel is fully hydrated. The skins are peeled off. Then the hydrated blanched nuts are ground to a paste and cooked in milk. This makes the milk thick. It takes a long time as shown in Milk Restaurant Style Saffron Masala RecipeHTU UTH

Here, we will shorten the cooking time.

Ingredients

Saffron Extract1. Milk: 2 Tablespoon 2. Saffron strands: 10

Masala Milk1. Blanched sliced Almonds: Cup 2. Blanched Pistachios: Cup 3. Milk: 1 Cup 4. Heavy Whipping cream: Cup 5. Honey: Cup 6. Kewra Essence: 4 drops 7. Crushed Cardamom seeds: teaspoon

Making Masala MilkIce cubes: 6

Method

Saffron Extract1. Heat milk to near boil. 2. Crush saffron strands in between your thumb and finger. Add saffron to hot milk. 3. Turn off heat. Wait about 10 minutes.

Aged Masala Milk1. Put nuts in an electric blender. Process nuts till powdered, about 2 minutes. 2. One half of the milk. Blend till it forms thin paste. 3. Add all remaining ingredients except ice. Blend for about 5 minutes. 4. Add Ice cubes and process for two minutes.

Restaurant Style Saffron Masala Milk Shake RecipeMade with saffron milk cream, pistachio ice -cream, honey, Kewra and Cardamom This is based on my restaurant recipe. It will take two days to make this recipe. Do NOT add colors. Restaurants want the guest to see the real saffron strands, and color. We need basically three items to make this recipe: Cold Saffron Extract, Cold Masala Milk, and Pistachio ice cream. Guest should experience the delicate fragrance of saffron not overtaken by other extracts. I add small amount of Kewra and cardamoms to accentuate sweetness.

Ingredients


Age Masala Milk1. Blanched sliced Almonds: Cup 2. Milk: 1 Cup

3. Heavy Whipping cream: Cup 4. Honey: Cup 5. Kewra Essence: 4 drops 6. Crushed Cardamom seeds: teaspoon

Making Masala Milk Shake1 Scoop of Pistachio Ice Cream

Method



Making Masala milk Shake.1. Add Masala milk shake to the blender. 2. Add Pistachio ice cream. Process 3. Pour Saffron extract. Do Not Use blender. Use spatula to swirl in the the saffron extract.

Mango Milk Shake Recipe

Ingredients1. Mango cubes: 2 cups One Medium sized Mango peeled, stone removed and cubed flesh 2. Regular Milk: 3 cups 3. Pistachio Ice cream: 2 Scoops 4. Sugar: 1 Tablespoon

Method1. Freeze mango cubes in freezer for about 4 hours 2. Put all the ingredients in an electric blender. Blend till smooth.

Adrak Nimboo Pani (Ginger Limeade) RecipeThis is neither ginger ale nor limeade, its a marriage of two.

Ingredients1. Fresh Ginger: 2" long 1" diameter 2. Water: 4 cups 3. Peppercorn: 1 teaspoon 4. Sugar: 2 Cups 5. Limes: 12 6. Water: 4 Cups

Method1. Peel and grate the ginger fine 2. Mix ginger, water, pepper corn and sugar in a heavy bottom pot. 3. Bring it to a boil. Turn down heat and steep for 10 minutes. 4. Shut off heat. Let it cool. 5. Squeeze the lime juice and add to to ginger base 6. Add water to Ginger base. 7. Strain and discard solids. Store in refrigerator. Serve on ice.

Jal (Paani) Jeera RecipeSpicy hot, sour, zesty beverage used to fill Goal Guppa or just a side with other Chaat Goal GuppaHTU UTH HTU

Paapri ChaatUTH

Ingredients1. Water: 8 Cups 2. Tamarind concentrate: cup 2. Fresh Peppermint leafs: 16, washed no stems 3. Cilantro: Cup, washed stems discarded 4. Serrano: 3 Washed 5. Ginger: 1", peeled chopped 6. Cumin seed powder: 2 Tablespoons 7. Cumin seeds: 2 Tablespoons, Dry roasted and crushed

8. Kala Namak: 1 Tablespoon 9. Brown Sugar: 1 Tablespoon 10. Cayenne powder: 1 teaspoon 11. Kosher salt or table salt: 1 teaspoon

Method1. Put all ingredients in an electric blender except water. 2. Add one cup of water. Blend thoroughly. 3. Mix blended slurry with remaining water and put in a container with a lid. 4. Age the mixture in the refrigerator for one day to let all the flavors blend in. 5. Strain and use as needed.

Mango Panna RecipeDuring summer, this is a common beverage made in North India (Rajasthan, Uttar Pradesh, Punjab). Its made with un-ripened mangoes giving it a tangy sour and sweet taste.

In United States, the un-ripened mangoes are not readily available in the stores. Therefore, I have included Amchoor as an option to get the sour taste.

Ingredients1. Mango flesh cubed: 4 Cups It will take about 4 medium sized mangoes. Wash and remove stone 2. Water: 4 Cups 3. Sea salt: teaspoon

4. Sugar: 1 Tablespoon 5. Cayenne powder: teaspoon 6. Amchoor: 1 Tablespoon (Optional) 7. Canola Oil: 2 Tablespoon 8. Cumin Seed: 1 teaspoon 9. Chopped Fresh peppermint leaves: cup

Method1. Mix Mango flesh cubed, Water, Sea salt:, Sugar, Cayenne powder, and Amchoor in a food processor. Process about 5 times. Do not over process pulverize. You need the mangoes as minute grains. 2. Heat canola oil. Add Cumin seeds, fry to brown. Add Mango mixture. Heat to a boil. Turn off heat. 3. Add peppermint. 4. Let it cool to room temperature. Serve on ice.

Shikanjami (Limeade/Lemonade) RecipeIndian limeade made of fresh limes water sugar salt and a hint of black pepper This is almost same as Lemonade in USA except for : 1. In India it is exclusively made from Limes 2. Little salt is added to complement the sourness 3. Little ground black pepper is added for flavor and slight kick.

Ingredients1. Limes: 6 2. Water: 1 Quart 3. Sugar: 1 Cup 4. Salt: 1 teaspoon 5. Ground black pepper: teaspoon 6. Ice Cubes

MethodPut water, sugar, salt, ground pepper in a large pitcher. Wash and cut limes in half. Squeeze lime juice in to the pitcher. Put the lime rinds in the pitcher also. The oil from the skin of the limes will accentuate the flavor. Fill serving glass with ice and pour the mixture from the pitcher on ice. Serve. Store in refrigerator .. will last about one week without rinds. Note1: To extract the lime juice more efficiently, place the cut limes in a microwave oven for 10 seconds at high with cut side up. Note2: Remove the rinds from the pitcher if you are going to use the mixture next day or after.

Thandai RecipeThandai is a cold summer beverage made with grinding together nuts, milk, sugar, and black peppercorn

In North India, Thandai is a common beverage made with milk and nuts. It is supposed to have a cooling effect. I have given a general recipe here. The combination of nuts chosen is called Char Magaz. In reality, you can use any combination. You may also add saffron, rose, Khus, or Kewra. Consumption and cultivation of Cannabis is illegal in United States. In India, government authorized stores sell Bhang products, up to 1960s it was openly available.

Ingredients1. Whole Almonds: Cup 2. Pumpkin seeds Hulled: Cup 3. Watermelon seeds Hulled: Cup 4. Cantaloupe seeds Hulled: Cup 5. Black Peppercorn: 1 teaspoon 6. Water: Cup 7. Sugar: Cup 8. Milk: 2 Quarts

ServingIce cubes

Method1. Soak Almonds in water over night. Remove the skins. Presoaking allows the almond kernels to fully hydrate. 2. Combine all items except milk and sugar. Blend at a high speed or in a food processor. You need it to become very smooth fine paste. Add sugar and milk. Store in the refrigerator. 3. Serve on Ice

No Dairy Almond Milk Recipe

This is for people allergic to dairy milk and want an alternate to Soya Milk once in a while. Some people like to use Kewra, or rose essence for added flavoring. I use Almond extract.

Ingredients1. Whole shelled Almonds: 1 Cup 2. Water: 3 cups 3. Sugar: 2 Tablespoons You may substitute sugar with Honey, or even Maple syrup. 4. Almond Extract: teaspoon You may substitute Almond extract with either 1 teaspoon of Rose Water, Or teaspoon of Kewra essence

Method1. Soak almonds in plenty of water over night. In the morning, peel off the skin.

2. In an electric blender or Food Processor, put the almonds and about one cup of water. Grind it to a smooth fine paste. 3. In a heavy pan, put the almond paste, remaining water, and sugar. Bring to a boil. Turn town heat to slow simmer, and cook for about 20 minutes. The milk will thicken because of almonds and the reduction in milk through evaporation. The reduced milk gives it a creamy texture. 4. Stir in Almond extract. Serve warm or cold.

Kanji Fermented carrots RecipeSpicy beverage made with fermenting carrots, cayenne pepper and cracked Rai (Mustard seeds) I can't resist mentioning my favorite fermented carrot beverage. In India we used to get almost purple red color carrots. The result was a spicy purple color beverage. It was made in a terracotta (earthen ware) with a long narrow neck tied with a folded cheese cloth on the opening. In United States, you can use the regular carrots, however the color will not be purple, it will be sort of yellow. I use empty one gallon milk jug to brew it.

Ingredient1. Washed Grated Carrots: 1 Pounds 2. Water: Gallon 3. Salt: 4 Tablespoons 4. Mustard Seeds Cracked: 2 Tablespoon 5. Cayenne Pepper: 1 Tablespoon Yield: Gallon Store in refrigerator .. will last about 3 days

MethodWash a plastic gallon jug. Put everything in two plastic jugs. Put the cap back on "loose" so that the gases can escape during fermentation. Let it stand for about seven days to ferment at room temperature. The ideal temperature would be around 90 F. It is sort of hot, so, put the containers by a window that faces the sun most of the day. Its like making wine at home. After fermentation, strain the mixture with a cheese cloth. The taste is sour (acidic) and spicy. NOTE : In certain regions, the carrots are sliced lengthwise (about " thick) instead of being shredded. After the fermentation is complete, the fermented carrot sticks as well as the beverage is consumed together.

Banana Smoothie RecipeSmoothie made with Banana Soy milk Honey and Lime juice

Ingredients1. Over ripened Banana slices: 1 Cups Remove and discard skin. Slice Banana flesh into " thick slices. 2. Soy milk: 1 cup 3. Lime juice: 1 teaspoon 4. Honey: 1 Tablespoon


Mango Smoothie Recipe

Ingredients1. Mango cubes: 2 cups Two Medium sized Mango peeled, stone removed and cubed flesh 2. Dahi Yogurt: 1 cup 3. Lime juice: 2 teaspoon 4. Sugar: 3 Tablespoon 5. Cardamom powder: 1 teaspoon

Method

1. Freeze mango cubes in a freezer for about 4 hours. 2. Combine all ingredients and blend smooth.

Papaya Smoothie Recipe

Ingredients1. Papaya cubes: 1 cup Choose ripened Papayas. Remove and discard skin and seed. Cube the flesh 2. Banana slices: 1 Cup Remove and discard skin. Slice Banana flesh into " thick slices. 3. Frozen orange juice: Cup 4. Dahi Yogurt: 1 cup 5. Lime juice: 1 teaspoon 6. Sugar: 1 Tablespoon

Method1. Freeze Papaya cubes and Banana chip in freezer for about 4 hours. 2. Combine all ingredients and blend smooth.

Orange Juice Smoothie Recipe

Ingredients1. Frozen Orange juice: 1 cup 2. Banana slices: 1 Cup

Remove and discard skin. Slice Banana flesh into " thick slices. 3. Dahi Yogurt: 1 cup 4. Lime juice: 1 teaspoon


Thandai RecipeThandai is a cold summer beverage made with grinding together nuts, milk, sugar, and black peppercorn

In North India, Thandai is a common beverage made with milk and nuts. It is supposed to have a cooling effect. I have given a general recipe here. The combination of nuts chosen is called Char Magaz. In reality, you can use any combination. You may also add saffron, rose, Khus, or Kewra. Consumption and cultivation of Cannabis is illegal in United States. In India, government authorized stores sell Bhang products, up to 1960s it was openly available.

Ingredients1. Whole Almonds: Cup 2. Pumpkin seeds Hulled: Cup 3. Watermelon seeds Hulled: Cup 4. Cantaloupe seeds Hulled: Cup 5. Black Peppercorn: 1 teaspoon 6. Water: Cup 7. Sugar: Cup 8. Milk: 2 Quarts

ServingIce cubes

Method1. Soak Almonds in water over night. Remove the skins. Presoaking allows the almond kernels to fully hydrate. 2. Combine all items except milk and sugar. Blend at a high speed or in a food processor. You need it to become very smooth fine paste. Add sugar and milk. Store in the refrigerator. 3. Serve on Ice

Bhang Masala Chai RecipeBhang Masala Chai is made the same way as the traditional Garam Chai. The tea is replaced with Bhang leafs Chai Hot tea LatteHTU UTH


Ingredients1. Dried Bhang leafs: cup Process leafs in food processor to make a coarse powder 2. Water: 2 Cups 3. Milk: 4 Cups 4. Sugar: Cup 5. Cinnamon stick broken up: 1 Inch 6. Cloves: 6 whole 7. Green Cardamom pods cracked open: 6 8. Whole Black peppercorns: 6 9. Fresh Minced ginger: 1teaspoon 10. Ghee: 1 teaspoon

Half n half cream Vanilla bean (Optional)

MethodAdd items 1 through 10 in a pot. Bring to a boil. Simmer on low heat for half an hour. Let it cool. Strain the tea mixture. Put in a nice jar and tighten the lid. To serve add cup Half 'n Half cream to cup of strained tea mixture. Heat in microwave and serve. It should stay fresh for about one week when refrigerated. Note: To accentuate taste further, add Vanilla bean and substitute sugar with honey

Garam Chai or 'Masala Chai' (Hot tea latte) recipeChai is Indian tea made with milk. Garam or Masala Chai is a tea brewed with spices sugar and milk

Chai is Indian version of Hot tea latte. As a child, I remember hawkers yelling "Garam Chai" and "Samosa" at every railway station in India. Chai was sold in a pint size earthen (terracotta) tumblers called 'Kulhar'. The main ingredients of all Chai are Black tea, Milk, Sugar, Cinnamon, Cloves, Ginger & Green Cardamom pods. Other ingredients are optional. Garam Chai is also called Masala Chai.

Ingredients1. Water: 2 Cups 2. Milk: 4 Cups 3. Sugar: Cup 4. Cinnamon stick broken up: 1 Inch 5. Cloves: 6 whole 6. Green Cardamom pods cracked open: 6 7. Whole Black peppercorns: 6 8. Ginger powder: teaspoon 9. Fennel seeds: 1 teaspoon 10. Tea bags: 3 11. Nutmeg: Pinch Half n half cream Vanilla bean (Optional)

MethodAdd items 1 through 11 in a pot. Bring to a boil. Simmer on low heat for half an hour. Let it cool. Remove tea bags. Don't remove the spices. Strain the tea mixture before serving. Put in a nice jar and tighten the lid. To serve add cup Half 'n Half cream to cup of strained tea mixture. Heat in microwave and serve. It

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