Home Made Cold Drinks

On a hot summer day, you can work up a sweat just turning on the fan. And while you can't do much (make that anything) about the temperature, you can help your family keep it cool by having plenty of frosty beverages on hand. Water, of course, is always the top choice for quenching your kids' thirsts, but when it comes to satisfying their taste buds, you need to add a few ingredients, like juice or frozen yogurt, or another favorite flavor of summer. Here are some recipes that range from frozen-fruit slushiest to tropical smoothies to iced-tea punch--all of which are refreshing and tasty. So, pour your family a round and raise a toast to warm weather.

Add an extra, frosty burst of flavor to your coolers by making ice cubes out of juice, cider or herbal tea. Or drop in frozen lemon or orange slices (arrange them on a tray, freeze and then store in a freezer bag until you're ready to use them).  

 fruit juice

JOHNNY APPLESEED

The apple lovers in your household won't be able to resist this slushy cooler. For younger kids, you may want to substitute apple juice, which is a bit sweeter than cider.

8 apple cider ice cubes
1/4 cup apple cider or water

Drop the apple cider ice cubes into a blender or food processor. Pour in the apple cider or water. Blend until slushy, adding more liquid if necessary. Serves 1.

RAZZLE-DAZZLE

For a tarter version of this fruity blend, use pink grapefruit juice instead of orange juice.

1 frozen banana
3/4 cup raspberries
1 cup orange juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.

LIME COOLER

This refreshing limeade gets its subtle sweetness from honey instead of sugar.

3/4 cup fresh lime juice
2/3 cup honey
1 quart water
Lime wedges

In a large pitcher, stir together the lime juice, honey and water. Pour into tall, ice-filled glasses and garnish with lime wedges. Serves 5.

MANGO TANGO

For this tropical smoothie, select a mango that's ripe but firm enough to peel and slice.

1 cup mango slices
1 dash white grape juice
4 scoops vanilla frozen yogurt

Combine the mango slices, grape juice and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

YELLOW HOWLER

Freeze your child's favorite sport drink in an ice cube tray, and you've got the makings for a slushy treat. This one is made with Gatorade.

8 lemon-lime Gatorade ice cubes
1/4 to 1/2 cup lemon-lime Gatorade or water

Drop the Gatorade cubes into a blender or food processor. Pour in the Gatorade or water. Blend until slushy, adding more liquid if necessary. Serves 1. 

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How To Make Mango Juice

Now that the summer is here and the mangoes as well, this is the right time to make this. Whenever I expect guests, during the hot summer afternoon, I serve them fresh mango juice and they all like it so much.Summer is the only season one can relish fresh homemade ripe mango juice and I make best use of available variety of sweet mangoes. 

Fresh mango juice is possibly one of the tastiest but so easy to prepare summer drink at home. When you prepare this fruit juice at home you can make it taste exactly like the mango juice you have in a fruit juice shop.

Ingredients :

1. Mango (1 large size)
2. Sugar (6 tablespoon)
3. Milk - cold (3 cups) 

Method :

1. Peel the mango and put the mango plum in the mixer
2. Add sugar and operate the mixer for a minute
3. Add cold milk and operate the mixer for a minute or two
4. Juice is ready to serve

If you want have a look at video

How to Make Green Chutney

Green aka Hari Chutney is prepared with coriander leaves, pudina and lemon juice. Quick to make and can be refrigerated or frozen for many weeks. The chutney will retain its green color due to addition of lemon juice. Hari chutney is versatile and can also be served as a dip or as a spread for sandwich and Kathi roll apart from playing a colorful role in Chaat preparation.

Ingredients:

2 cups chopped fresh coriander leaves, packed

1 cup fresh pudina/mint leaves, packed

2-3 green chillis (adjust)

2 tbsps lemon juice

2 tbsps water

1 1/2 tsps sugar

pinch of salt

How To Make Green Chutney

• Wash pudina and coriander leaves thoroughly and allow the water to drain.

• Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.

• Remove into a bowl. Refrigerate until use. Goes well for chaats like Pani Puri, hot snacks like Samosa or as a spread for sandwich.

Here is Video to Explain ho to prepare green chutney

How to Make Shami Kabab

Shami kabab 
It is is a popular Pakistani and Indian (specifically Awadhi) style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices.
Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.
  
Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

 Here is video explaining how to make Shami Kabab

This pan-fried kabab can be made with lamb or beef but tastes best when made with the former. Serve it with Mint-Coriander Chutney 

Dum Biryani

Dum biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

The ingredients are basmati rice, meat, yogurt, onions, spices, lemon, saffron. Coriander and fried onions used as garnish. The preferred meat is lamb, goat or chicken

Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

•  Marinate chicken with the ingredients called for ‘marination’ along with biryani masala powder. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
• Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
• Add the saffron to the luke warm milk and combine well. Keep aside.
• Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
• Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
• Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
• After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice. here is a video explaining how to cook lamb dum biryani,

Seekh Kabab

Seekh kabab - are made of minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab.  

Seekh Kebabs are flavorful little appetizers made from lamb (chicken or beef can also be used) that are traditionally prepared in a Tandoor (clay oven). Since most of us don’t have tandoors, try this easy recipe to make them at home. The use of fresh roasted and ground spices takes the flavor up a notch! Seekh kebab ( (also occasionally known as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) ) is a recipe inspired from middle eastern tradition.

Ingredients

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal) 

Method of cooking

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

Tip – If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

How To Make Butter Chiken

Butter chicken (or murgh makhani) is part of Indian cuisine and Pakistani Cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjab. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Butter Chicken

Ingredients

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method of cooking

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
4. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

here is another way to cook butter chicken

Chicken Chilli

A very popular indo-chinese dish.  Chilli chicken must be the most popular dish that comes to mind when thinking about all the chinese food that has been adapted in India. It goes great with fried rice or chowmein noodles. Serves 4 people.

Ingredients:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp oil
• Oil to fry

How to make chili chicken :

1. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
2. Heat oil and deep fry the marinated chicken pieces till golden brown.
3. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
4. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
5. Add fried chicken pieces to it and cook for few minutes.
6. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
7. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice. 

How t o cook