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PEAR JUICE WITH HONEY, LEMON & GINGER

When it comes to fresh fruit juices, there is always a preference level running in the family. But anything in the name of a fruit or a fruit juice is always devoured with eyes shut by me. I am the only person who loves the combination drinks at home and all these types of fruit juices are prepared to fascinate my taste buds. Prepared for my whims and fancies. I love smoothies and juices with a combination of fruits.

This is a wonderful and all the more a detoxifying fruit juice prepared with Pear. I have added Ginger and Lemon. I usually sweeten this drink with honey. I make a similar juice substituting Pears with Green Apples or sometimes combine both the fruits too. Pear, Ginger & Lemon when combined together in this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Pear Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

For Green Apple Juice with Honey, Lemon & Ginger, Click here...

Recipe Type - Drink
Difficulty - Easy
Serves - 1
Author - SM

Preparation Time : 3 -5 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE PEAR JUICE WITH HONEY, LEMON & GINGER

PEAR JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

Pear - 1 No.
Ginger - 1" Piece
Lemon Juice - 2 Tbspn
Honey - 1 Tbspn

METHOD:

Peel and cut Ginger into small pieces.
Peel, Core and Dice the Pear.
Grind Pear and Ginger in a blender until smooth.
Pour out the blended mixture into a tall glass.
Squeeze out the juice from Lemon.
Pour in the Lemon Juice and Honey to the blended mixture.
Stir thoroughly until well combined.
Top it up with Ice Cubes and serve Pear Juice chilled.

PEAR JUICE WITH HONEY, LEMON & GINGER

NOTES:

Can substitute Pear with Green Apple, or combine both the fruits and make the same juice.
Adjust the amount of Honey to suit your taste preference.

MULLED APPLE JUICE

Christmas Season calls for traditional Christmas beverages. Most of the households have their own favourites, and it comes out with regional specialities too. Mostly it is Mulled Wine, Christmas Sangria, Old fashioned Eggnog etc., & these traditional drinks can either be alcoholic or non-alcoholic. The Season calls for a party and loads of food. When it's a Party, to booze around is the new norm, may be an age-old tradition too.

When you always have some Apples lying out in the refrigerator, I am driven to think how to finish it off. While I tried making quite a few recipes out of it along with simple Apple Shakes, this Mulled Apple Juice turned out to be versatile, and I was able to use it up in various other drinks & mocktails, and also it tasted good in a Spiced Apple Tea. Mulled Apple Juice was as tasty it was, and I happened to finish a whole big bottle of this Juice within a few days all on my own. Benefits being, I was guilt free drinking this juice as it was less sweet, warm & aromatic with spices, and it had no additives & preservatives.

MULLED APPLE JUICE

Apples are so synonymous to winter. Though I have not lived in a country so depictive about these, but the brain somehow or the other recognizes apples in terms with Winter. So a Mulled Apple Juice would be one wonderful addition to the list of recipes for this Christmas Season. This delicious mulled apple juice is a quick and simple winter warmer, containing all the flavours of the festive season, and even an amateur cook can rustle it up in no time.

Mulled Apple Juice is a non-alcoholic alternative to mulled wine. Cinnamon, Nutmeg & Oranges mingle with warm apple juice in this astounding non-alcoholic alternative to classic Christmas spirits. There would always be people like me who never prefer alcoholic drinks at a party and this Mulled Apple Juice can be for people like me & it can be served to the kids too. Though don't just leave it off thinking it's not as good as any alcoholic beverage, it comes with all warmness with its sweet and spicy taste.

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Recipe Type - Juice
Difficulty - Medium
Yields - 1 - 11/2 Litres
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 50 Minutes - 1 Hour

HOW TO MAKE MULLED APPLE JUICE

MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

Apples -6-8 Nos.
Cinnamon - 1 stick
Nutmeg - 1/2 Teaspoon
Water - as required

For Mulled Apple Juice:

Orange Juice - 1 Cup
Orange Peel - 4-5 Pieces
Brown Sugar - 5 Tablespoons
Vanilla Extract - 1/2 Teaspoon

METHOD:

To Cook the Apples:

Wash, core, remove the seeds & then cut the apples into four pieces.
There is no need to peel the apples.
Add the apples to a pot, add enough water to just cover them.
Add Cinnamon sticks & Nutmeg Powder to the above and give a quick stir.
I cooked the apples in a pressure cooker, which was quicker. Cooked for 2-3 Whistles.
Otherwise, boil the apples for about 25-30 minutes, or until the apples turn soft & cooked.
Using a Potato Masher, mash the cooked apples.
Now, strain the Apple juice through a fine meshed strainer or a cheese cloth.
Place the fine meshed strainer or a cheese cloth over a bowl.
Carefully ladle out the hot apple juice mixture into the strainer and gently mash the apples.
The juice will be filtered through the bottom into the bowl, and the apple mush will be left in the strainer.
Transfer the apple mush into a separate bowl and keep it aside.
Repeat until all the apple juice is strained through.
Collect the strained apple juice.

MULLED APPLE JUICE

For Mulled Apple Juice:

Extract juice from the Oranges and keep it aside.
We may need about 1 Cup of Orange Juice for this Mulled Apple Juice.
Save a few pieces of Orange peels too.
Now, add Brown Sugar and Vanilla extract to the apple juice.
Pour in the Orange Juice and add a few pieces of Orange Peels to the above and give a quick stir.
Stir in the Vanilla Extract.
Boil this on a low flame for about 15-20 minutes, or until the brown sugar is well dissolved.
Switch off the flame and strain the mulled Apple Juice.
Allow the Mulled Apple Juice to cool down before storing it in clean & dry glass bottles.
I have not added any preservatives in this Mulled Apple Juice. So it can be stored for about 7-10 days.
Keep it refrigerated.

NOTES:

Can add spices like cloves, star anise etc., along with the listed spices.
This Mulled Apple Juice comes out to be a bit strong. Dilute it with water to suit your preference.
Adjust the amount of brown sugar & spices to suit your preference.
Can substitute brown sugar with white sugar, too. I have used light brown sugar in this recipe.
The collected apple mush can easily be turned into apple sauce by puréeing and adding a smidgen of sugar & cinnamon to taste. No wastages, whatsoever.
Keep in mind that, this mulled apple juice doesn’t have any preservatives, so be sure to keep it refrigerated and to use it within a week!

HOMEMADE GINGER ALE RECIPE

     Ginger Ale - a totally refreshing and rejuvenating drink. A simple recipe which is surprisingly easy to make at home. Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener and with added flavours from Lemon/Orange. Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.
   Recently I have been fixing quite a number of Cocktails for my husband and the main reason was the Ginger Wine I brewed last year. Within a few days, a whole batch got over. I tried few Cocktails like Moscow Mule, Dragon Cocktail and few drinks like Ginger Ale, Honey & Lemon with Ginger Wine, Ice Tea, etc.,   I felt that Ginger Wine did total justice while I recreated it into Ginger Ale, as it gave a natural fizz with a kick. But as usual I was worried about the alcoholic content when it's "my drink", so when I brewed the next batch I brewed a batch for just 3 days and omitted Dry Red Chillies in it. This Ginger Ale Recipe here is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup.
   Ginger Ale is quite soothing and also it proves beneficial for digestive problems & ward of nausea. All the more Ginger has been used in traditional medications for thousands of years. Ayurveda and Traditional Chinese Medicine have been using Ginger for its immense therapeutical values.
     Once the Ginger Syrup/Ginger Wine is ready, what you have do is just mix it up with Club Soda/Carbonated Water, Sweeten it up with Sugar/Honey and add a note of Lemon/Orange which gives a nice kick to the drink and above all serve it cold. This Ginger Wine/Ginger Syrup can be converted into Cocktails/Mocktails or simply add it to your Iced Tea, Watermelon Juice, Lemon Juice, Green Apple Juice, Grape Juice, etc., for an extra zing.

Recipe Type - Drink
Difficulty - Easy
Author - SM

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HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Syrup :

Ginger - 2 Cups

Water - 4 Cups

Sugar - 1-11/2 Cups

Lemon Juice - of 2 Lemons.

METHOD :

How to make Ginger Syrup :

Peel, clean and wash the Ginger.
Gently crush the Ginger or coarsely grind it in a mixer/grinder/blender without water.
Collect the crushed/ground ginger and mix it into the Water.
Add Sugar and Lemon Juice to the above and mix well.
Boil the Ginger Water mixture on a high flame for about 8-10 Minutes.
Reduce the flame to medium-low and again boil it for another 5-10 Minutes.
The mixture should have reduced to 3/4 of the total volume.
Switch off the flame and allow the Ginger Syrup to cool down.
Once cooled down, strain the Ginger Syrup.
Store it in a clean & sterilized bottle in a refrigerator.
Ginger Syrup stays good for about 5-7 days.

NOTES :

Can substitute White Sugar with Brown Sugar or add an equal amount of White and Brown Sugar in Ginger Syrup.
Brown Sugar gives an added colour to the Syrup.
Can add herbs like Mint Leaves or Cinnamon/Clove to add an extra note of flavour in the syrup, but it is truly optional.

For Ginger Wine :

For a detailed recipe on GINGER WINE, Click here...

Just brew it for 2-3 Days, if you are using it for making Ginger Ale.
Can avoid adding Dry Red Chillies and Caramel while preparing the mix for Ginger Ale(which are preferred ingredients for Ginger Wine).
Dry Chillies in the Ginger Wine add a spicy note to the drink it is added into.
Caramel is added just to give colour and fullness to the Ginger Wine.

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

Ginger Syrup/Ginger Wine - 1/4 Cup
Soda/Carbonated Water - 1 Cup
Sugar/Honey - To Taste(Optional)
Lemon/Orange Juice

METHOD:

Fill a tall Glass with Ice cubes.
Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
Add your preferred sweetener and mix well.
Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
Thoroughly mix the drink until fizzy.
Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

NOTES :

I have used Soda in this recipe.
Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
I prefer adding unflavoured plain Soda for the recipe.
Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
Add preferred Sweeteners to sweeten up the drink.
Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour.

CARROT JUICE

     My Mom always says eat Carrots... they are good for your Eyes!!! I have grown up listening to such food quotes, this one is good for that and that one is good for this. She even says "Vitamin A Undu, B Undu, C Undu and Ooo... Undu..."('Undu' means 'there is') when she has to convince us to eat something. Like Spinach, Green Grams, Bittergourd etc., & etc., She would say that eating spinach is good for your hair and it will grow long for which I would surely fall for. I know that were her tactics then, to make us eat healthy food. But the idea got into my head along with the food she served that Spinach has Iron, Papaya has Vitamin A, Green Grams are a good source of Protein etc.,
     So Carrot was one vegetable frequented at home. My brother had to eat it every day, as he started wearing glasses at an early age. She just peels it off and asks us to eat it as such, or sometimes makes Carrot Juice & sometimes add milk and make Smoothies out of it and mostly she makes Carrot Poriyal/Thoran, Carrot Pachadi or add it in Curries and once I even remember her making Carrot Payasam.
    Ok... coming to Carrot juice, it is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw. So Juicing is one best way and you even don't have to worry about losing the nutrients from it. So I don't think I have to convince you all more into having Carrot Juice but still with a few words of Health Benefits on this Orange Beauty - Carrots. BTW Carrots are not only Orange/Red, but they also come in various other colours like Pink, Purple, Black, Yellow and White.
     Carrots are rich in Vitamins and Minerals. Carrots contain a type of Carotenoid called Beta-carotene that the body can convert into Vitamin A. It is loaded with Vitamin A, Vitamin C, Vitamin K & B and several antioxidant compounds. It is a good source of Potassium and other minerals like Iron, Calcium and soluble Fibres. Carrots are used for preparing Stir-fries, Stews, Salads, Beverages, Desserts, Smoothies, and Candy, as well as it is loaded with a wealth of Health Benefits.

Eye Health - Beta Carotene present in Carrots are converted into Vitamin A which plays an important role in boosting Eye Health.
High Source of Anti-oxidants - Carotenoids, found in carrots and other orange vegetables, are potent antioxidants that can help reduce your risk of various forms of temporary illnesses and serious chronic diseases.
Reduces the Risk of Cancer - High amount of Anti-oxidants & Carotenoids in Carrots & Carrot Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
Boosts Immunity - Carrots and carrot juice benefit the immune system by helping to defend the body from free radical damage, harmful bacteria, viruses and inflammation. Antioxidants play a major role in boosting immunity.
For a Healthy Heart - Carrots & Carrot Juice can help to keep the Arteries flexible, decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
Maintains Blood Pressure - Fiber can help to remove excess LDL cholesterol from the walls of arteries and blood vessels. Carrot is a good source of Potassium, which is beneficial for maintaining a healthy Blood Pressure.
Regulates Blood Sugar Levels - Potassium present in Carrots & Carrot Juice helps in maintaining cholesterol and blood sugar levels. Carrots are low in calories and sugar content. The essential Vitamins and Minerals present in Carrots helps to prevent Diabetes.
Helps Prevent Alzheimers - Carrots play a major role in boosting brain health, improving memory, and defending against other types of cognitive decline. A regular intake of Carrots & Carrot Juice may curb the onset of neurological problems like Alzheimer disease.
Weight Loss - Carrots & Carrot Juice has no Saturated fats or Cholesterol. It also increases bile secretion, which helps in burning fat. So it is highly recommended for those aiming to lose weight.
Aids Digestion - Carrots & Carrot Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre and its ability to increase bile secretion helps to improve digestion and regulate bowel movement.
Good for Skin & Wound Healing - Beta-carotene, Lutein and Lycopene present in Carrots helps to reduce Wrinkles, heals scars, is also known to prevent Pimples. Beta-carotene is known for healing wounds The juice, when applied topically or taken as a drink, is an excellent home remedy for healthy, vibrant and youthful skin.

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Recipe Type - Drink
Difficulty - Easy
Serves - 1- 2
Author - SM

Preparation Time : 3 -5 Minutes

For more Recipes with CARROT, Click here...

HOW TO MAKE CARROT JUICE

INGREDIENTS:

Carrots - 2 Cups
Sugar/Honey - 2 Tablespoons
Water - 1 Cup

Add-ons(If preferred):

Lime Juice/Orange Juice - 1/2 Tablespoon
Ginger - a small piece

METHOD:

Thoroughly scrub and wash the Carrots under running water.
Peel off the skin(Optional).
Cut Carrots into small cubes.
Add Carrot Cubes along with some Water into a blender.
Blend until it turns smooth.
Pour the Carrot Juice through a strainer(optional).
The pulp would be thick so it will take some time for the juice to be strained.
To speed up the process, press the pulp with a spoon/spatula.
I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
Collect the strained Carrot Juice in a bowl.
Add Honey/Sugar to sweeten up the Juice.
Pour it into a tall glass and serve the Carrot Juice chilled or at room temperature.
Can add few teaspoons of Lemon Juice/Orange Juice to add zing to the Carrot Juice.
If adding Ginger grind it along with Carrots.

NOTES:

I use a simple blender for making Juices & Smoothies.
Straining the Carrot juice is purely optional.
Blend it until smooth.
Can substitute 1 Cup of Milk/Yogurt with Water and convert the same into Carrot Smoothie.
Adding Sweeteners to Carrot Juice is purely optional.
Adding Lemon Juice or Orange Juice can give you an extra note of taste and flavour to Carrot Juice. But it is purely optional.
Freshly extracted Carrot Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

________________________________________________________________________________

*TRIVIA: A SIMPLE NOTE

*Carrot Juice is Alkaline, so it is always advisable to juice it alone or combine it up with fruits like Orange, Lemons, Tangerines, Grapefruits etc.,
*Excessive consumption of Carrot & Carrot Juice may cause Carotenemia, a condition where one’s skin turns slightly orange, although this is a rare condition.

ROSE MILK - BANDUNG ROSE SYRUP

As quoted by somebody,

Rose Milk is a Drink, but Bandung is a feeling!!!

I am sure this quote would have been from a person who has tasted both Rose Milk & Bandung.

I think this is one drink which comes along with nostalgic memories to most of us. But I am not sure when & where we got into liking Rose Milk. I haven't had this drink when I was a kid. Though summers went by with loads of fresh juices, then came Kissan Squash & Rasna. An Orange flavoured Kissan Squash and sometimes Lemon Squash was a default item stored by my Mother. Along with Doordarshan came Roohafza, a ready-made Rose Syrup, and our trial with that went along just once. We didn't have a fridge then and so very rarely my Mom bought Ice Cubes from the nearby shop and made these drinks with ice cubes for us. Me with the Tonsillitis and my brother with wheezing problem, we were never allowed to have cold items.

Those were the days these drinks were extra special and making it cold with ice cubes took us to another level of excitement. I feel nowadays we stock up all kind of drinks in our refrigerator and make it so often. What's lost in the midst of it, is the excitement we had as kids for these Cold Drinks. We had to wait all year until Summer for these cold treats, least to mention our doze of Ice creams (allowed only once during Summer).

Well, when talking about Rose Milk, I can never skip the topic mentioning the Rose Milk served at Coimbatore Shree Annapoorna Gowrisankar. A trip to the restaurant is incomplete without this Rose Milk drink. And the tradition is still continued even by my kids, to date... And it so happened that when I took my Malaysian friend to CBE. I was so damn eager to treat her with this wonderful drink, thinking that she’d have never tasted it before. (Least I had the knowledge of Malaysian Food & Drinks then...). To my astonishment, she said, BANDUNG LAH!!! Oh well, though I was a bit disappointed, I thought I have to taste it when I’m back home.

Rose Milk & Bandung - Both being the same drink, but the only difference is that Rose Milk is usually made with Rose Syrup mixed with Milk. Whereas, Bandung is prepared with Evaporated Milk or Condensed Milk and Rose Syrup. Both the drinks are topped with loads of Ice Cubes or served cold. Bandung is slightly thinner compared to Rose Milk. Another version called Syrup Bandung prepared without Milk/Evaporated Milk is another popular drink in Malaysia & Singapore. I have given the recipe for both Rose Milk & Bandung Rose Syrup in this post, and I have used ready-made Rose Syrup for the purpose.
But the real love for this Rose Milk alias Bandung happened with the Rose Milk sold at a Cendol Stall near my son's University at Nilai. He had got into a routine addiction for this Rose Milk. This recipe is prepared with the Rose Syrup I bought from the stall. They even sell it topped with ingredients like Sweet Corn, Rajma, Barley or Grass Jelly(Cincau).

Rose Milk is a quick & wonderful summer cooler made with rose syrup & milk. Mix the Rose Syrup into the chilled Milk and there you go with a cooling & refreshing drink. Chill it up in the refrigerator or serve it topped with ice cubes. The Pink Colour and above all the inviting Rose flavour is what is best about this drink. It also serves best to be served as a non-alcoholic drink in your Party Menu. Another advantage of this Rose Milk is that it happily falls under the category of a dessert masquerading as a drink.

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Recipe Type - Drink
Difficulty - Easy
Serves - 2
Author - SM

Preparation Time - 5–10 Minutes

Chilling Time - Few Hours

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Milk - 2 Cups (Chilled)

Rose Syrup - 3–4 Tablespoons

Ice Cubes - few

Optional Ingredients:

For Garnishing:

Basil(Sabja) Seeds - 1 Teaspoon

Rose Petals - few

METHOD:

Chill the Milk in the refrigerator for a few hours.
Fill a Boston Shaker with some Ice Cubes.
Pour in the Rose Syrup & Chilled Milk into it.
Shake well until well combined.
Pour in the Rose Milk/Bandung into a tall glass.
Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
Serve Rose Milk chilled, immediately.

NOTES:

I usually chill the Milk in the refrigerator before making Rose Milk.
Can add more Ice cubes if you prefer to.
Traditional Rose Milk is not watery.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Evaporated Milk - 1/2 Cup

Water - 2 Cups

Rose Syrup - 3/4 Cup

Ice Cubes - a few

Optional Ingredients:

For Garnishing:

Sweet Corn - a few Teaspoons

Rajma/Red Bean - a few Teaspoons

Barley - a few Teaspoons

Cincau - a few pieces

METHOD:

In a large bowl, combine the Rose Syrup, Evaporated Milk.
Pour in the Water and stir well until well combined.
Top it up with few Ice cubes.
Pour in the Bandung Rose Syrup into a tall glass.
Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
Can add all the above garnishing or play around with one or two of your preferred ingredient.
Serve Bandung Rose Syrup chilled, immediately.

NOTES:

Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk. Adjust the consistency to suit your preference.
Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
Condensed Milk & Rose Syrup have added sugar in it. Adjust accordingly.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Can add more Ice cubes if you prefer to.
Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.

BADAM MILK

     Badam Milk/Badam Doodh is nothing but a flavoured drink prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms and Saffron. It is one of the sweet beverages from AWADHI CUISINE. Once a rich drink served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
    Indian drinks were prepared and served specifically to soothe your body according to the prevailing climatic conditions. Drinks with cooling effects were served during Summers and with heating effects were served during winters. Almonds/Badam with their skin has heating effect on our body. If the drink is prepared for Cooling purpose, then soak the nuts in cold water for 8-10 hours or overnight and prepared the Badam Milk. Soaking them in cold water and blanching them brings out the cooling properties, increases digestibility and their nutritional values.
    If you are preparing Badam Milk during Winters/Rainy Seasons, then blanching them in hot water brings out their warming properties. Also, it is one of the easiest methods to blanch Almonds/Badam in hot water for 20-30 minutes.You can follow this method if you are in short of time too. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Milk during summer.
   Badam Milk/Almond Milk is one of the nutritious drinks which can be taken by all age groups and is suitable even for kids. According to Ayurveda Almonds/Badam eaten in moderation is good for Pita Dosha, and pacifies Vatha Dosha. It also suggests eating them without the skin. It is good to add Almonds/Badam in your daily diet as it is rich in Vitamin E, Protein and essential minerals like Magnesium, Calcium, Iron, Phosphorus, Potassium and Zinc.

Recipe Type : Drinks
Cuisine : Awadhi Cuisine (North Indian)
Difficulty : Easy
Serves : 3 - 4
Author : SM

Soaking Time : 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time : 8-10 Hours in Cold Water ( to release Cooling Properties)
Preparation Time : 20 - 30 Minutes

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HOW TO MAKE BADAM MILK

INGREDIENTS :

To Soak :

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Milk :

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)

METHOD :

For Soaking, Blanching and Peeling :

For Cooling Properties : Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
For Heating Properties : Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
Once soaked, drain the water and peel the Almonds.
Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Milk :

Powder the Cardamoms with some Sugar to a fine powder and keep it aside.
Grind the blanched and peeled Almonds along with Saffron to a smooth paste.
Can add some milk while grinding the almonds.
Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy bottomed pan and mix well.
Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
Care should be taken that the mix does not scorch at the bottom.
Switch off the flame and serve it Hot or Chilled.
Can Garnish it with slivered Almonds, Rose Petals or with Saffron Strands.

NOTES:

Soak Almonds accordingly.
Grinding Cardamoms with Sugar yields a fine powder.
Adding Saffron is purely optional.
Adjust the amount of Sugar to suit your taste preference.
Can serve the drink hot or chilled, to suit your preference/climatic condition.
Can serve the drink with or without garnishes.

ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

    Ilaneer Nannari Sarbath is a cool & refreshing combination of Tender Coconut Water, a syrup made from a cooling natured herb Nannari/Sarsaparilla and Lemon, served with Tender Coconut shavings for a more comforting and refreshing feel. This is a wonderful drink with a perfect combination of taste, flavour, aroma and above all, it cools down your body heat. But all these years I have never made this combination of Tender Coconut and Nannari. It is my daughter who is frequently travelling to India this year bought along with her, this recipe. The drink is an utter treat with a cool and refreshing feel.
     The arrival of summer in India calls for quite a lot of natural cooling agents in the form of food and drinks. Quite a lot of ingredients to beat down the heat are used in daily cooking during the season. It is a common scenario in every household to keep some type of syrups in stock for ready to use during summers. My husband buys bottles of Nannari Sarbath and Rose Syrup from a vendor at 5 Corner in Coimbatore. He loves Lemon Juice prepared with Nannari Syrup. To date, it is a practice to buy Nannari and Rose Syrup from the same place every time we visit our hometown.
   Nannari/Sarsaparilla is a herb which cools down the body heat and helps to get rid of dehydration. Nannari as such has a lot of medicinal properties. In olden days they used to add few Nannari/Vetiver Roots into the earthen pot in which water is stored. The aroma along with its medicinal benefits gets infused into the water. Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".

Cuisine - South Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1- 2
Author - SM

Preparation Time : 3 -5 Minutes

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HOW TO MAKE ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

INGREDIENTS :

Tender Coconut - 1 Coconut
Nannari Syrup - 2 Tbspn
Lemon - 1/2 No.
Tender Coconut Shavings - Few Tspns

METHOD:

Extract the Tender Coconut Water.
Scoop out the tender pulpy flesh with a spoon and keep it aside.
Squeeze out the juice from Lemon.
Combine the Tender Coconut Water, Lemon Juice and Nannari Syrup.
Top it up with few Ice cubes and Whisk the ingredients until well combined.
Pour it out into the serving Glass.
Serve Ilaneer Nannari Sarbath with few teaspoons of tender pulpy flesh.
Serve Ilaneer Nannari Sarbath immediately.

NOTES :

Choose Tender Coconut that has tender pulpy flesh. The flesh shouldn't be thick.
Can prepare the same drink without Nannari/Sarsaparilla Syrup too.

HONEYDEW MELON SMOOTHIE

      Honeydew Melons are sweet and creamy melons with a wonderful note of fragrance. This Honeydew Melon Smoothie is a quick fix drink, comfortable and refreshing. The natural sweetness of these Melons serves best to be served as an after meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Honeydew Melons has rich water content and are an excellent source of Vitamin C. It is also a good source of Potassium and also helps to maintain the fluid balance in the body.
     Honeydew Melon is a fruit with light yellow hued flesh. It has a delicious combination of a sweet taste & a mild note of fragrance. We can even see Honeydew melon perfumes in the market, noteworthy for its fragrance. The flesh of the fruit is used for preparing beverages, desserts, smoothies, and candy, as well as it is loaded with a wealth of traditional medical treatments that are used in many parts of the world.

       The impressive health benefits of Honeydew Melon include its ability to

Hydrate the body and maintain the body fluids,
High Potassium content helps to curb Hypertension.
The high water content in the fruit proves beneficial for Weight Loss.
The Calcium content in the fruit helps maintain healthy teeth and bones.
Vitamin A in Honeydew Melon helps maintain a healthy Eye and vision.
Vitamin C in the fruit proves beneficial for the skin.
Essential Vitamins and Minerals boosts the overall immune system,
Helps to prevent & treat Diabetes,
The soluble fibres in the fruit help to reduce high Cholesterol level.
It soothes the stomach and promotes digestion.
It also strengthens the Kidneys by flushing out the toxins.
It is good for Pregnant Women.

Honeydew Melons are rich in Vitamins and Minerals. It is loaded with Vitamin C, Vitamin A, Vitamin B and a number of antioxidant compounds. It is a good source of Potassium and other minerals like Zinc, Phosphorus, Iron, Copper, Manganese and soluble fibres.

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes

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HOW TO MAKE HONEYDEW MELON SMOOTHIE

INGREDIENTS :

Honeydew Melon - 2 Cups
Milk - 2 Cups
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD :

Peel, scoop out the pulp in the centre and discard the seeds.
Cut the Honeydew Melon into cubes.
Blend the Honeydew Melon Cubes, Milk, Ice cubes and Sugar in a blender.
Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
Pour it out into serving glasses.
Served chilled.

NOTES :

Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
Can substitute Sugar with Honey.
Honeydew Melons are naturally sweet, can prepare the smoothie without any additional sweeteners.
Adjust the amount of Sugar/Honey to suit your taste preference.

How to select the Fruit?

Honeydew melons should be slightly heavier than size.
Choose a fruit that has a smooth, undamaged rind with a waxy outer texture.
Avoid melons that are very soft or feel damp at the stem end.
Smell your honeydew. It should give off a strong & sweet aroma.
Touch the honeydew. It should slightly spring back when you press the blossom end (which is opposite the stem end).
If the honeydew Melon isn't quite ripe yet, store it at room temperature.
Refrigerate it as soon as it ripens to avoid it from becoming overly ripe.
After melon has been cut it should be stored in an airtight container in the refrigerator and can last for a few days.

HOW TO MAKE PEAR JUICE WITH HONEY, LEMON & GINGER

PEAR JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

METHOD:

NOTES:

HOW TO MAKE MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

For Mulled Apple Juice:

METHOD:

To Cook the Apples:

For Mulled Apple Juice:

NOTES:

HOW TO MAKE SOURSOP SMOOTHIE

INGREDIENTS :

METHOD :

NOTES :

How to select the Fruit?

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOW TO MAKE GINGER ALE

INGREDIENTS :

For Ginger Ale :

METHOD:

NOTES :

HOW TO MAKE GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

METHOD:

NOTES :

HOW TO MAKE CARROT JUICE

INGREDIENTS:

Add-ons(If preferred):

METHOD:

NOTES:

*TRIVIA: A SIMPLE NOTE

HOW TO MAKE ROSE MILK - INDIAN STYLE

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

HOW TO MAKE BADAM MILK

INGREDIENTS :

To Soak :

For Badam Milk :

METHOD :

For Soaking, Blanching and Peeling :

For Badam Milk :

NOTES:

HOW TO MAKE ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

INGREDIENTS :

METHOD:

NOTES :

HOW TO MAKE HONEYDEW MELON SMOOTHIE

INGREDIENTS :

METHOD :

NOTES :

How to select the Fruit?

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