Orange Juice

Ingredients:
1 orange
1 liter orange juice
1 liter soda water
2 Tbs honey

Method:
Take the orange and scrape off as much of the zest from it as you can.
Put the zest in a 2 liter bottle.
Next add the orange juice and soda water to the bottle.
Lastly stir in the honey.
Refrigerate for at least 1 hour.
After once hour is up you may serve.
Enjoy your healthy homemade orange soda.

pomegranate-anar juice

Ingredients:
1 kg red pomegranate (anar)
1 kg sugar
1/2 kg water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate

Method:
Peel pomegranate (anar).
Boil sugar and water.
Boil it to one sugar syrup strand.
Take out juice of pomegranate.
Let syrup cool, and then add juice and potassium meta bi sulphate.
Fill it in a bottle.
Serve it in a glass with water, black salt, crushed ice.

Grape juice

Ingredients:
1 pound seedless grapes,
1/2 cup water
Sugar to taste

Method:
Fill the jar of your blender 3/4 of the way with grapes and add a splash of water and sugar.
Blend on high at least 1 minute.
Strain through a fine-mesh sieve over a large bowl, pressing down on the solids in the strainer with a large spoon to extract every last bit of juice.
Serve chilled.

Apple juice

Ingredients:
2 Apples,
4 Carrot,
1 Red Bell Pepper,
1 Jicama Spears

Method:
 Chop all the fruits and vegetables into small pieces
Blend apples and carrots together until it smoothens
Now juice the red bell pepper and jicama spears
Mix both the juice
Drink and enjoy..

Namkeen lassi

Ingredients:
    1/3 cup fresh curd
    2/3 cup water
    1/4 tsp roasted/crushed cumin seeds
    1/4 tsp dry mint leaves
    1 pinch black pepper
    salt to taste

Method:
    Blend the above ingredients with a hand held blender
    add some crushed ice to it and serve!

Thandai

Ingredients:
1 – ½ ltr water
1 cup milk
2 cups sugar
1 tbsp almonds
1 tbsp watermelon seeds skinned
½ tbsp poppy seeds (khus khus / posto)
½ tbsp aniseed (saunf / mouri)
1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
1/2 tsp rosewater
1 tsp whole peppercorns, crushed
1/4 cup dried / fresh rose petals

Method:
1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.

Spiced & sweet lassi

Ingredients:
 low fat yogurt
 water
a few toasted cumin seeds
a little chopped fresh coriander
sugar , to taste
 few drops of rosewater , to taste

Method:
For spiced lassi,
whisk equal amounts of low-fat yogurt with water using a balloon whisk to create a frothy foam, then serve sprinkled with a few toasted cumin seeds and a little chopped fresh coriander.
For a sweet version,
whisk the yogurt and water with a little sugar to taste and a few drops of rose water.

Mango lassi

    Ingredients:
        1 cup yogurt
        2 cups mango pulp
        1 tablespoon chopped mint leaves
        3 tablespoons sugar
        6 to 10 ice cubes (As needed)
    Method:
To make a puree, blend the mangoes, yogurt, and sugar.
After that, add chopped mint leaves and ice cubes.
The thickness of the lassi can be adjusted by you.
Serve the lassi when it is in a chilled form.

Mango milkshake

Ingredients:
5-6 mangoes
milk
ice(if needed)
sugar

Method:
Blend the mango pulp in the blender until it is soft.
Keep adding milk and water while blending the mango pulp so that the blender can run smoothly.
Once the mango pulp is soft start adding sugar and blend all of them together.

Banana caramel milkshake

Ingredients:
    1/2 cup Caramel Sauce
    1 large ripe banana $
    1 pint vanilla ice cream $
    1/2 cup milk $

Method:
    Process all ingredients in a blender until smooth.
    Serve in individual glasses, and top with additional Caramel Sauce, if desired.

Banana chocolate milkshake

Ingredients:
1cup skim milk
2 tbsp cocoa
1/3 cup sugar
1 tsp vanilla extract
1 medium ripe banana, sliced
8 large ice cubes
 
Method:
1.In blender container pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar, vanilla and banana. Cover, blend until smooth.
2.Add ice cubes, one at a time, blending until thick

Rabri shake

Ingredients:
    1/2 liter cold milk
    1 cup rabri
    1/2 cup fresh cream
    1 cup crushed ice
    1 tbsp sugar
    a pinch of cardamom powder

Method:
    Place all ingredients in a blender.
    Blend until well combined.
    Pour into serving glass.
    Rabri Shake is ready now.
    Serve chilled.

Strawberry milkshake

Ingredients:
1 c. light cream
1 c. milk
1 c. vanilla or strawberry ice cream
2 tbsp. honey
2 c. strawberries
4 tbsp. crushed ice
 
Method:
1-Put all ingredients in a blender .
 2- Blend until thick.

Cappuccino

Ingredients:   
    Whipping Cream
    1 Dark Chocolate Square
    1 cup of water
    1 tbsp of chocolate syrup
    2 tbsp of amaretto flavored cream (you can use powdered or flavored cream)
    1 tbsp of instant coffee

Method:
    Bring water to boiling using a kettle, pour into a decorative cup.
    Add the instant coffee to the water and stir until the granules are completely dissolved.
    Add the cream and stir it until it is well blended.
    Slowly fold the chocolate syrup into the coffee as well and make sure that it is mixed throughout the coffee.
    Top with the whipped cream.
    Grate the chocolate square and sprinkle the shavings on the top of the whipped cream.
    Serve hot.

Indian chai

Ingredients:
4 C whole milk
2 C water
3 tbsp sliced ginger (or ½ tbsp powder)
2 tbsp mashed green cardamom pods + 2 shakes cardamom powder
20 cloves
1 ½ tbsp dried basil
1 tbsp cinnamon
½ tsp lemongrass
½ tsp fresh black pepper
1 ½ tsp vanilla
4 tsp Assam looseleaf tea
9 heaping tsp sugar
 
Method:
Mix the spices with the milk and water and bring to a light boil. Add the tea, and boil gently for two minutes. Now strain out the spices. (Note, leaving it to settle for a few minutes after sieving is useful to get some of the spices to settle out, as a slight sludge will form).
Add the sugar and vanilla, and stir in. Serve in large mugs. Huge, even. Large servings are completely appropriate here. And anything you don't drink while hot, will be great over ice.

Peshawri kehwa

Ingredients:
dried leaves of kehwa half tsp
ilaichi 23
cinamon (daarcheeni) 1 piece
sugar as desired

Method:
In 3-4 cups of water add the ilaichi and cinamon and let it come to a boil.
let it boil for a few minutes and then add the dried leaves of kehwa.
boil it for another 10 seconds not more,strain and pour into cups.
add sugar as desired.

Kashmiri tea

Ingredients:
    Water —— 10 Cups
    Kashmiri Tea Leaves —— 3 Tbsp
    Cooking Soda —— 1/2 Tsp
    Salt —— 1 Tsp
    6 —— Green cardamoms (Ilachi) Crushed
    Milk —— As Desired
    Sugar —— to taste

For garnish
    Few Almonds and Pistachios, Crushed

Method:
    Mix everything except Milk, Almond and Pistachios in kettle and bring to boil till water reduced to half.
    Reduced heat and add cold water ( approax 4 to 5 cups ), simmer and mix well till its color changed to pink.
    Add milk and simmer 5 minutes more in low heat.
    Transfer it in cups and sprinkle crushed almonds and pistachios.
    Serve immediately.

Double coffee

Ingredients:
    1 (8-oz.) package cream cheese
    1/2 cup sugar
    2 cups whipping cream
    1/2 cup hot water
    1 tablespoon instant coffee granules
    1/4 cup coffee liqueur
    2 (3-oz.) packages ladyfingers
    1/2 cup grated semisweet or dark chocolate

Method:
    1. Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
    2. Beat whipping cream with an electric mixer until soft peaks form. Fold into cream cheese mixture.
    3. Stir together 1/2 cup hot water and coffee granules until dissolved. Stir in 1/4 cup liqueur.
    4. Arrange ladyfingers evenly around sides of 8 (6-oz.) coffee cups or ramekins. Drizzle ladyfingers with coffee mixture. Spoon or pipe cream cheese mixture into center of ramekins. Sprinkle with grated chocolate. Cover and chill 2 hours.

Cold Coffee

Ingredients: 
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp Cream (Malai)
3 tblsp Sugar (Cheeni)
Crushed Ice


Method:
    Dissolve instant coffee powder and sugar in boiling water and allow to cool.
    Blend the the coffee mixture and milk in a blender for few seconds.
    Add cream and crushed ice.
    Blend for another few seconds till it becomes frothy.
    Serve chilled.

Christmas coffee drink

Ingredients:
    1 1/2 cups whole milk
    2/3 cup plus 1 teaspoon sugar
    1/2 cup unsweetened Dutch-process cocoa powder
    2 ( 2-inch) cinnamon sticks
    1 strip orange peel, about 1/2 inch by 3 inches
    10 whole cloves
    2 to 2 1/2 cups hot brewed strong coffee
    1/4 cup cold heavy cream
    Ground cinnamon, for garnish
    Cocoa, for garnish

Method:
In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
Serve immediately.