751 Vegetarian Super Cook Book

By Neera Kumar

This book will help you to excel in the art of cooking and win the hearts of your family members and friends. You can alter the quantity of the ingredients used in the recipes according to the servings you need and to your taste. Although utmost care has been taken to provide you the right information about the recipe, even then the publishers, printer and the writer of this book is not liable for any print related errors. We shall await for your valuable suggestions, feedback and inputs to make this book even better.
Man is a social being. In our society visiting each other’s house is a very old tradition, welcoming our guests is a culture since generations. If you are a guest to someone, they will serve accordingly with love & care. If the food is tasty and delicious you will carry back memories to cherish, then you’ll also do the same to your guests so that they should also carry the same feelings. A successful home maker is always crazy to serve tasty food and get appreciated. Keeping this in mind, we want you to be a perfect homemaker and a wonderful cook. If you are perfect in cooking, then even boiled vegetables can be a tasty meal. We are presenting a number of easy and convenient ways to prepare many famous and delicious dishes in this book.

• Language: English
• Publisher: Diamond Books
• Release date: Aug 25, 2021
• ISBN: 9788128813382

Book preview

गृहलक्ष्मी

SOUPS

1

TOMATO CORIANDER SOUP

Ingredients: Red tomatoes 500 gm, chopped beet roots ½ cup, diced onions 1 cup, chopped garlic cloves 4 nos., clove 3 nos., cinnamon stick 1 inch, whole black pepper 10 nos., bay leaf 1 nos., readymade coconut milk 2 cup, tomato puree 3 tbsp, corn flour 1 tbsp, sugar ½ tea spoon, water 4 cups, chopped green coriander leaves 1 tbsp., butter 1tbsp. and salt to taste. Serve along a few soup sticks.

Method:

Wash the tomatoes and cut them each in four pieces.

Put the pressure cooker on flame, melt the butter. Then add bay leaf, cloves, black pepper and cinnamon till become golden brown, add the onions and garlic for a minute then add the tomatoes, beet roots, sugar, salt and water. Put the lid of the cooker and pressure cook up to two whistles, simmer and cook for another three minutes.

Remove from flame and set it aside to cool, remove the bay leaf, grind and strain the pulp.

Mix the corn flour with a small portion of coconut milk to make a thick batter and add it to the tomato pulp gradually. Add the remaining coconut milk and tomato puree, bring it to boil to get the desired consistency.

Pour the soup in serving bowls and garnish with chopped coriander and serve hot with soup sticks.

2

PEAS PARSLEY SOUP

Ingredients: Fresh green peas 500 gm, medium size potatoes, boiled and mashed 2, fresh cream 2 tbsp, chopped parsley 3 tbsp, ginger-garlic paste 1 tbsp, corn flour 1 tbsp., butter 1tbsp, salt and crushed black pepper to taste.

Method:

Boil the green peas in two cups of water, cool it and grind it with a hand blender.

Mix the smashed potatoes and ground peas and blend it well.

Take a sauce pan, put two cups of water, add the corn flour, start boiling and keep stirring so that no lumps are formed. Add the blended peas and potatoes to this, keep stirring, if you find the mixture is thick, add some more hot water. Add salt to taste.

Take another saucepan, melt the butter, fry the ginger garlic paste and add to the mixture. Bring it to boil.

Serve in different serving bowls and sprinkle crushed pepper and chopped parsley. Put some fresh cream and serve hot.

3

KIDNEY-BEANS SOUP (Red Rajma)

Ingredients: Red kidney beans 1½ cup, ginger paste 1 tsp, sugar ½ tsp, powdered cinnamon ¼ tsp, corn flour 1 tbsp., carum (ajwain) seeds 2 tea spoon, butter 1 tbsp., finely chopped coriander leaves tbsp., water 7 cups, fresh cream ½ cup (optional), butter 1 tbsp, salt and crushed black pepper to taste, lemon juice 1 tbsp., lemon 2 nos. and water.

Method:

Soak the kidney beans for overnight, strain the water, put to boil in a pressure cooker, add 7 cups of water, salt, cinnamon powder and sugar, cook for half an hour.

On cooling, mash the beans and strain through a thick sieve.

Put it back on gas, take half cup of cold water and mix the corn flour, add warm water if required.

Melt, the butter fry the carum seeds, then add this to the mixture.

Add salt to taste, crushed black pepper and the lemon juice.

Serve in bowls and garnish with chopped coriander and cream. Cut the lemons in small pieces and place each piece at the corner of the bowl.

You can serve soup sticks, wafers or buns with the soup.

Neera Tips — You may use dry fenugreek leaves (kasoori methi) instead of coriander in tomato soup.

4

MIXED LENTILS SOUP

Ingredients: Masoor dal washed 4 tbsp., moong dal 2 tbsp., crushed garlic cloves 3, medium size tomatoes 3, finely chopped onions 2 tbsp, roasted cumin powder 2 tsp, black pepper powder ½ tsp, refined oil 1 tsp, butter 1 tsp, lemon 2 nos. and chopped coriander for garnishing.

Method:

Wash the lentils, soak in water for 15 minutes.

Mix the oil and butter, and heat that in a pressure cooker.

Sauté the onion and garlic, add the lentils after straining out the excess water, cook for 30 seconds, add diced tomatoes, cook for a minute, then add five cups of water and close the lid, pressure cook until one whistle.

Grind the lentils, on cooling, with a hand blender, again cook it on simmer for five minutes.

Serve in bowls, garnish it with chopped coriander and roasted cumin powder, serve with sliced lemons.

5

HOT GINGER LEMON SOUP

Ingredients: Ginger 50 gms, whole black pepper 5 nos, a pinch of asafoetida powder, fresh mint leaves ½ cup, lemon juice 1 tbsp., butter 1 tsp and salt to taste.

Method:

Cut the ginger, after peeling & cleaning chop in to thick slices and grind with mint leaves, add black pepper and salt. Add a cup of water and strain the pulp through a thick sieve.

Take a saucepan and heat the butter, crackle the asafoetida powder and then add the ginger and mint paste. Add 5 cups of water and bring it to boil.

Add lemon juice and serve the soup in bowls.

Note: This is soothing in cold and cough as well. This can be sipped cold too.

6

FRESH GREEN SOUP

Ingredients: Broccoli 200 gm, medium size zucchini 1, tender leaves of spinach 5 nug, vegetable stalk 2 cups, paste of basil leaves 1 tsp, olive oil 1 tsp, black pepper powder ¼ tsp and salt to taste.

Method:

Peel the zucchini, cut it in thick pieces. Fine chop the broccoli, spinach and zucchini.

Heat the oil in a saucepan, sauté the vegetables for 3 minutes. Add vegetable stalk and put to boil.

Add the basil paste to the boiling vegetables and cook till the vegetables become tender.

Add salt and black pepper powder. Serve hot in soup bowls.

7

VEGETABLE SOUP WITH PORRIDGE

Ingredients: Carrots chopped in juliens ½ cup, grated cabbage 1 cup, chopped French beans 6-7, roasted porridge 3 tbsp., salt and crushed black pepper to taste.

Method:

Wash the porridge in clean water and soak for half an hour.

Boil 4 cups of water, add the soaked porridge, then boil on simmer for 5 minutes.

When the porridge is tender, then add all the vegetables and cook until done.

Add salt and pepper powder, serve hot.

Note: This soup is very healthy for the people who are advised cholestrol free meals.

Neera Tips — You should use always fresh vegetables in soups.

8

HORSE POWER SOUP

Ingredients: Bengal grams 1 cup, boiled tomatoes 4, grated ginger 1 tbsp., finely chopped onion ½ cup, chopped coriander leaves 1 tbsp., black pepper powder ½ tsp and salt to taste.

Method:

Soak the bengal grams overnight in water. Cook in 6 cups of water with onions, ginger and salt.

Strain the excess water and keep it aside. Grind the contents with the peeled and boiled tomatoes in a mixer.

Add the stalk that was set aside to the content again and put to boil, add the black pepper powder, if the consistency is thick add warm water.

Serve in soup bowls and garnish with chopped coriander.

9

VEGETABLES SOUP

Ingredients: Bottle gourd peeled and cut in small pieces 3 cups, peeled potatoes cut in cubes 1 cup, chopped carrot 1/2 cup, grated ginger 1 tsp, crushed garlic 3, diced onions 1, chopped turnip 2 and water 7 cups, butter 1 tbsp, finely chopped spinach ½ cup, milk 1 cup, black pepper powder ½ tsp, sugar 2 tsp, salt to taste.

Method:

Boil all the vegetables in 7 cups of water and add salt. Grind it in mixer and strain it in sieve.

Heat butter in a saucepan and sauté the chopped spinach, add vegetable stock, milk, salt, sugar and black pepper, boil for 5 minutes.

Serve the soup hot.

10

GREEN LEAFY SOUP

Ingredients: Washed and chopped salad leaves 4 cups, washed spring onions with leaves 3 cups, water 5 cups, milk 1 cup, corn-flour 1 tbsp, butter 2 tbsp. and salt and black pepper powder to taste.

Method:

Heat the butter in a saucepan and fry the salad leaves and spring onions, roast for 3-4 minutes.

When the vegetables become tender, add water and put to boil, mix the corn flour with milk and add to the boiling mixture.

Cook on simmer for 8-10 minutes. On cooling, crush-grind the mixture with hand blender.

Heat it again, add salt and pepper to taste, and serve hot.

11

ALMOND SOUP

Ingredients: Whole almonds 50 gms, milk 4 cups, butter 1 tbsp, corn flour 1 tbsp., fine chopped onion ½ cup, vegetable stalk 2 cups, salt and crushed black pepper to taste, fresh cream ½ cup, chopped coriander for garnishing.

Method:

Soak the almonds in luke warm water for 4 hours, peel the skin off, take 5-6 almonds and cut them in fine slices lengthwise and keep aside. Take the remaining almonds, add some milk and grind them in a mixi to have fine paste.

Mix corn flour to 1 cup of cold milk and set aside. Take the remaining milk and heat it.

Heat butter in a saucepan, fry the onions till become tender, then add the vegetable stalk, hot milk, the almond, milk paste, and the corn floor paste. Bring the contents to boil, simmer and boil again.

Serve hot in soup bowls, garnish with battered cream, chopped of pieces of almond and chopped coriander.

Neera Tips — You can make the soup thick or thin to suit your taste.

12

POTATO SOUP

Ingredients: Potatoes 4, roasted cashew nuts 10, fresh grated coconut 1/2 cup, grated ginger ½ tsp, white pepper powder ¼ tsp, sugar 1 tsp, curry powder (Garam Masala) 1 tsp, roasted cumin crushed 2 tsp, finely chopped green coriander 1 tbsp., salt to taste and water 6 cups.

Method:

Boil the potatoes.

Add 1 cup of water to the grated coconut, churn it in the mixer, strain the same to obtain fresh coconut milk.

Peel the boiled potatoes, mash and add two cups of water, blend it to a smooth batter.

Boil 4 cups of water, add the blended potatoes, sugar, curry powder and coconut milk and bring it to boil.

Add the white pepper powder and salt to taste.

Serve hot in bowls and garnish with roasted cashews, cumin powder and chopped coriander.

13

GREEN SPINACH SOUP

Ingredients: Tender spinach leaves 250 gms, ginger-garlic paste 2 tsp, green cardamom 2, cloves 2, pinch of crushed nutmeg, refined flour 2 tbsp., butter 1 tbsp., fresh cream ½ cup, sugar 1tsp and salt 1 tsp.

Method:

Boil spinach in two cups of water in an open vessel, add sugar to it.

Keep it to cool and grind it in a fine paste.

Grind the cloves, green cardamom and nutmeg.

Heat butter in a non stick sauce pan, add the refined flour and pan fry it. Gradually add the spinach mixture to it. Mix well.

Boil three cups of water, add the ginger garlic paste, add the mixture to this boiling water and stir well.

Boil again before serving, serve hot and garnish with fresh cream.

14

MUSHROOM SOUP

Ingredients: Chopped mushrooms 200 gms, finely chopped onion ½ cup, crushed garlic 4 jave, refined flour 3 tsp, water 1 cup, milk 2 cups, butter 1 tbsp, salt and pepper to taste. Garnish with de-seeded chopped tomatoes.

Method:

Add milk and water and bring it to boil.

Heat butter in a non-stick saucepan and sauté the onions and crushed garlic, then add the mushrooms and cook for a minute.

Add refined floor and cook on simmer, keep on frying constantly, gradually add the boiled milk and water. Mix it well.

Boil it well and add salt and pepper as per taste.

Serve in bowls, garnish with tomatoes and serve hot.

15

CHEESE AND CAULIFLOWER SOUP

Ingredients: Cauliflower chopped 2 cups, medium size potatoes 2, onion 2, butter 2 tsps, refined flour 2 tbsp, milk 2 ½ cups, grated cheese 3 tbsp, fresh cream ½ cup, salt and pepper to taste.

Method:

Boil the cauliflower in salt water until cooked.

Peel the potatoes and onions, cut them in halves and pressure cook in 4 cups of water. After one whistle, switch off the flame and on cooling, blend it with a hand blender and strain it through a soup siever.

Heat butter in a non-stick saucepan and pan fry the flour, add milk and stir continuously till it boils.

Add the potatomixture to the white sauce, add cheese and cream, cook for 3 minutes. Add salt and pepper to taste.

Add the boiled cauliflower pieces just before serving and serve hot.

Neera Tips — Do not use edible colour in soups.

16

GOURD AND TOMATO SOUP

Ingredients: A tender bottle gourd peeled and diced 400 gram, chopped tomatoes ½ kilogram, diced onions ½ cup, grated ginger 1 tsp, crushed black pepper 1 tsp, a pinch of sugar and salt to taste. Fine chopped green coriander for garnishing.

Method:

Pressure cook the gourd, tomato and onions with ginger, salt, sugar and pepper in 6 cups of water until one whistle. Cook for another 5 minutes and turn off the flame.

Let the contents get cool and hand blend the same.

Boil it again and serve hot in the bowls, garnish with coriander.

17

SWEET AND SOUR VEGETABLE SOUP

Ingredients: Capsicum 3 nos., onions medium 2 nos., cauliflower diced /2 cup, cabbage diced 50 grams, a pinch of ajinomoto, black pepper powder ½ tsp, vinegar 1 tsp, tomato sauce 4 tbsp, sugar 1 tbsp, corn flour 3 tbsp, refined oil 2 tbsp and salt to taste.

Method:

Boil the carrots, cauliflower and cabbage in 4 cups of water.

Heat oil in a saucepan and fry diced onions and capsicum cut in cubes for two minutes.

Then add the boiled vegetables with water to the capsicums and onions.

Add Ajinomoto, tomato sauce, salt, pepper, sugar and vinegar.

Mix corn flour in a cup of water and cook until thick in consistency.

Serve hot.

18

CHINESE HOT AND SOUR SOUP

Ingredients: Fresh chopped mushrooms 4, French bean fresh and tender 3 finely chopped, grated cabbage ½ cup, grated carrot 3 tbsp., tomato ketchup 2 tbsp, sugar 1 tsp, black pepper powder ½ tsp, soya sauce 2 tbsp, vinegar 1 tsp, corn flour 5 tbsp, vegetable Maggie cube 2 nos., refined oil 2 tbsp and salt to taste.

For Chili garlic paste- de-seeded red chilies 2 and soaked in water for ten minutes, garlic 3 no. and vinegar 1tsp.

Method:

To make the chili garlic paste- grind red soaked chilies, garlic and Vinegar.

Heat oil in a sauce pan and fry the mushrooms and beans for two minutes on a medium flame.

Add the carrots and cabbage and cook for few seconds.

Add sugar, salt, black pepper, chili-garlic paste, soya sauce, Vinegar and tomato ketchup heat it for two minutes.

Then add 5 cups of water, crush the Maggie cubes and bring to boil. Mix corn flour in half a cup of water and add it to the boiling soup.

Boil until the consistency is thick, serve hot in soup bowls.

Neera Tips — You may add boiled potatoes to make the soup thick as per your taste.

19

RICE SOUP

Ingredients: Broken basmati rice ½ cup, roasted cumin powder 1 tbsp, white pepper powder, ½ tsp, finely chopped coriander, 1 tbsp. salt and lemon juice to taste.

Method:

Soak the rice in water for half an hour and then cook in pressure cooker in 6 cups of water.

After one whistle, cook for another 5 minutes on simmer.

Keep it to cool and grind with a hand blender, strain it through sieve.

Add salt, pepper and lemon juice. Serve the soup in bowls and garnish with roasted cumin powder and chopped coriander.

20

CORN SOUP

Ingredients: Soft corns 6, chopped onions 2 tbsp, grated cabbage 2 tbsp, grated carrot 2, corn flour 2 tbsp, black pepper powder ½ tsp, vinegar 1 tbsp and water 5 cups.

Method:

Take 5 corns and grate them, take 1 corn and take the seeds out and boil those seeds in a pressure cooker (1 whistle).

Boil all the vegetables along with grated corn in 5 cups of water in a pressure cooker.

Strain through sieve when done.

Boil this vegetable stalk again, mix the corn flour in half a cup of water, then add it to the boiling stalk.

Boil till the consistency is thick. Add vinegar, black pepper powder and salt.

Serve in bowls, garnish with boiled corn, serve hot.

21

CHILLED YOGURT AND CUCUMBER SOUP

Ingredients: Cucumber 4 nos., sour curd 200gms, mint leaves 4-5, roasted cumin powder 1 tbsp., salt to taste.

Method:

Peel cucumbers and de-seed. Cut them in 2 inches long pieces.

Grind the cucumber, mint leaves and curd, blend it into a fine mixture.

Set to chill, add salt and cumin powder, serve chilled.

22

GAJPACHO CHILLED SOUP

Ingredient: Peeled and chopped cucumber 3, red capsicums de-seeded and chopped 1, green capsicum de-seeded and diced 1, celery stalk 1, salt and black pepper powder to taste.

Method:

Grind the bell peppers and cucumbers in a jar.

Add salt and pepper and mix well, keep it inside the refrigerator to cool it.

Garnish with celery and serve.

23

STRAWBERRY AND RAW MANGO SOUP

Ingredients: Raw mangoes 4, strawberries 6, fresh mint leaves 6, salt to taste.

Method:

Bake the raw mangoes in an oven for 20 minutes at 170-180 degrees.

Peel the baked mangoes, take the pulp and remove the seeds.

Grind the pulp, strawberries and mint leaves with a hand blender. Add salt.

Set to cool in the refrigerator, serve in bowls, garnish with a twig of mint. Serve chilled.

24

PASTA MINESTRONE SOUP

Ingredients: Small pasta ½ cup, tomatoes 500 gms, carrot, beans and cauliflower chopped 100 gms, crushed garlic 2 cloves, chopped potato 1, chopped celery 4 tbsp, grated cheese 2 tbsp, fresh cream 2 tbsp, basil leaves 5-6, vegetable stalk 5 cups, olive oil 2 tbsp, salt and pepper to taste. Water to cook.

Method:

Put water to boil, put tomatoes in this boiling hot water, let it boil for 4 to 5 minutes. Allow it to cool, peel the skin and churn it in the mixer and strain it. Heat oil in the saucepan crackle the crushed garlic, add the chopped vegetables and pasta, add 2 cups of water and cook well.

Add the tomatoes to the cooked vegetables, add vegetable stalk, cook it on simmer for 10 minutes.

Serve in bowls, garnish with grated cheese and basil leaves.

Neera Tip — You may garnish the soup with paneer, bread croutons, coriander, mint leaves, boiled noodles, finely sliced capsicum, boiled corn and few lemon pieces etc.

25

CARROT SOUP

Ingredients: Grated carrots 500 gms, fennel seeds 2 tsps, finely chopped onions 1 cup, black pepper powder ½ tsp, refined oil 1 tbsp, water 6 cups, bay leaves 2, fresh cream 3 tbsp, salt to taste. Chopped green coriander for garnishing.

Method:

Heat oil in a saucepan, add bay leaves and onions, then sauté.

Add the carrot, salt and pepper, add water and cook for 5 minutes on simmer.

Allow to cool and blend with a hand grinder.

Heat it again, add water if needed.

Serve hot in bowls, garnish with cream and coriander.

Optionally you can also add some lemon juice.

26

COLD RAINBOW SOUP

Ingredients: Red juicy ripe tomatoes ½ kg, peeled and grated cucumber 1 cup, red, yellow and green bell peppers 1 each, chopped green chilli 1, grated cheese 100 gms, roasted cumin powder 1 tsp, black pepper powder ½ tsp, chopped mint leaves 1 tbsp, powdered sugar 1 tsp, salt to taste.

Method:

Chop and grind the tomatoes, strain the juice.

Chop the bell peppers in small cubes.

Boil the tomato juice till it becomes thick, add the chopped bell peppers, cucumber, sugar and salt, cook for another two minutes.

Keep the soup to cool in the refrigerator for 3 hours.

Serve cold soup in bowls, garnish with grated cottage cheese and chopped mint leaves.

27

VEGETABLE STOCK

Ingredients: Spinach leaves 6-7, carrots 2, tomato 100gms, turnip 1, gourd 50 gms, onions 3, garlic 10 cloves, ginger 50 gms, Soya 1 bunch, beans 50 grams, bay leaf 2, salt ½ tsp, black pepper 8-10, cinnamon sticks 2, refined oil 2 tbsp. Water 6 cups.

Method:

Wash all the vegetables and dice them.

Heat oil in a pressure cooker, add the bay leaves to crackle, then add all the chopped vegetables cook for 8-10 minutes.

When the vegetables nearly become tender, add salt, cinnamon and black pepper. Add six cups of water.

Close the lid and pressure cook, after one whistle, simmer the flame and cook for 10 minutes.

Strain this with a soup sever. The vegetable stalk is ready.

Neera Tips — Do not add corn flour or cream in soup, if you are consuming it to reduce your weight.

गृहलक्ष्मी

COOL-COOL DRINKS

1

SAFFRON AND CARDAMOM DRINK

Ingredients: Saffron threads ½ tsp, small cardamom powder ½ tsp, rose essence 1tsp, 10 tbsp sugar, limejuice 1tbsp, crushed ice in small quantity and a pinch of salt.

Method:

Soak the saffron threads in the rose essence and keep aside.

Add Sugar in 1 cup of water. Boil it till sugar get dissolve and prepare a clear syrup.

Cool the sugar syrup and strain it, rinse the same and add saffron, cardamom powder and lime juice.

Churn it well with the help of a hand blender.

Put the mixture and crushed ice in 3 glasses, add cold water. Saffron cardamom drink is ready to serve.

2

ROASTED GRAM FLOUR (Sattu) DRINK

Ingredients: Roasted gram flour 4 tbsp, powdered sugar 8 tbsp, lime juice 1tbsp, roasted cumin seed powder 1tsp, black Indian salt powdered ½ tsp, mint leaves 1 tbsp, chilled water 4 glasses and crushed ice in small quantity.

Method:

Mix sugar powder and water in the grain flour with the help of hand blender.

Add lime juice, cumin powder, salt and mint leaf and blend it again.

In large glasses put crushed ice and pour the flour mix.

Sattu (roasted gram flour) drink is a quickly prepared refreshing drink.

3

WATERMELON WITH SODA

Ingredient: Deseeded and peeled pieces of watermelon 4 cups, Roohaafja 1 tbsp, limejuice

1tbsp, black salt ½ tsp, cumin powder ½ tsp, chilled soda water 1 bottle.

Method:

Churn the melon pieces with the help of hand blender and keep in freezer for 2 hours.

Then add Roohaafja, limejuice, black salt, cumin powder and 2 glasses of soda water, again mix with the blender and serve chilled.

4

JALJEERA

Ingredients: Deseeded tamarind 2 tbsp, warm water ½ cup, lemon juice 1tbs, Indian black salt ½ tsp, ginger paste 2 tsp, cumin powder 1tsp, fine chopped mint leaf 10-12, salt to taste, sugar powder 1tbsp, black pepper powder ¼ tsp and salty bundi 1tbsp.

Method:

Soak tamarind in half cup of water for 2 hours, then mash the paste and filter through sieve.

Add salt, lemon juice, powdered sugar, cumin powder, ginger paste, except mint leaves, to the tamarind mix.

Blend it uniformly with the help of hand blender, strain it with the help of sieve and keep it in refrigerator for 2 hours.

To serve it, put crushed ice in the glasses, cumin drink, few chopped mint leaves and salted bundi on each glass.

5

RAW MANGO DRINK (Paana)

Ingredients: Medium size raw mangoes 4, sugar 2 cups, water 2 cups, black salt 1 tsp, black pepper powder ½ tsp, aniseed powder 1tsp, asafoetida-cumin powder 2 tsp, some fine chopped mint leaves, lemon juice 2 tbsp, salt to taste, cursed ice and chilled water.

Method:

Cook the raw mangoes in the pressure cooker and cook it till one whistle.

Peel the mangoes and take the pulp in a container.

To this pulp add sugar, salt, cumin aniseed, black pepper and lemon juice, then mix it with a hand mixer.

Before serving, add chilled water and churn again.

Pour crushed ice and pana in glasses and garnish with chopped mint leaves.

Neera Tips — Dry the mint leaves and store them in an airtight container. You may use it when it is not available in the market.

6

GINGER DRINK

Ingredients : Ginger extract without fibre 2 tbsp, lemon juice 4 tbsp, sugar ½ cup, water 3 tbsp, dry mint powder ½ tsp, black salt 1tsp, roasted hing-cumin powder 1 ½ tsp and common salt according to taste.

Method

Prepare sugar syrup by boiling sugar & water.

Mix all the above ingredients in it and grind it in mixer.

Put crushed ice in glasses with 3 tbsp of the juice and pour chilled water in each glass, ginger cool drink is ready.

7

GINGER LEMON DRINK

Ingredients: Pure ginger extract without fibre 100 gm, powdered sugar 400 gm, crushed black pepper 15 seeds, clove 8, lemon medium sized ½ kg, water 2 lt. and a pinch of edible yellow color.

Method

Peel the ginger and grind it in mixer. Boil it in water with clove, sugar and black pepper on low flame.

Boil and reduce it till it is ¾ and turn off the gas.

Cool the syrup, strain it and squeeze lemons, strain it and mix.

Then add a pinch of edible color to make it light yellow.

Fill it in a bottle and keep it in fridge. Before serving add 3 tbsp of this mixture and soda water to it.

One can add crushed ice in a little quantity.

8

PINEAPPLE DRINK

Ingredients: 1 small size fresh pineapple, sugar 200gm, water 2 cups, lemon juice 2 tbsp, pineapple essence 2-3 drops.

Method :

Prepare sugar syrup of single string by boiling, let it get cool and strain the syrup.

Extract the juice of pineapple in juicer and add the same in the cool sugar syrup, add lemon juice and essence to it.

In every glass, pour little amount of sorbet, chilled water and ice cubes.

Pineapple delight is very refreshing in summers.

9

KHUS SORBET

Ingredients: Sugar 500 gm, water 2 cups, lemon juice 1tsp, 1 tsp Khus essence, edible green color 1tsp.

Method :

Prepare sugar syrup.

Strain the syrup and add lemon juice, Khus essence, green color and mix it with hand blender.

Take a glass pour 3 tbsp of the sorbet and crushed ice, add chilled water and serve it.

10

CUCUMBER DRINK

Ingredients: Fresh medium size cucumber 2, lemon juice 2 tbsp, sugar powder 1tsp, asafoetida- cumin powder, 1tsp, Indian blacksalt 1tsp, parsley 1 tbsp, and common salt to taste.

Method:

Peel off all the cucumbers and chop it in medium size pieces, wash parsley properly with clean water.

Put them in juicer and extract its juice.

Put all the above ingredients and keep it in fridge for 2 hrs and serve it with crushed ice.

Neera Tips — While making shikanjee at home, add lime and ice only after dissolving sugar in a small quantity of water. It will dissolve faster.

11

APPLE, CARROT, AND ORANGE DRINK

Ingredients: Carrot medium size 2, apple 1, peeled oranges 2 and a pinch of chat masala.

Method :

Peel the carrot with peeler and wash it. Then cut it top and chop into an inch piece.

Wash the apple and cut it into small slices.

Take oranges, apple and carrots in juicer, extract juice and serve it with chat masala.

12

LEMON GRASS AND BASIL DRINK

Ingredients : Lemon grass 40 gm, soft basil leaves 15gm, sugar syrup 2 tsp, lemon juice 2 tsp, and one soda bottle.

Method:

Grind lemon grass, basil leaves, sugar syrup, lemon juice in mixer and prepare a paste.

Divide the paste in three glasses.

Add chilled soda from the top, garnish it with single basil leaf and serve.

13

ROSE DRINK

Ingredients: Fresh Indian roses ½ kg, rose water 200ml, water 1½ lt, sugar 1 ½ kg, a pinch of edible red color.

Method:

Wash the roses in fresh water and cook it in 1 ½ lt of water, when it get reduce to half, mash all the roses and strain it in a sieve.

Add rose water and sugar to this juice and boil it to make a single string sweat syrup.

Cool and strain it, add pinch of red edible color to it and keep it in bottles.

Whenever want, just take 2 tbsp of the syrup and add chilled water to drink and serve.

This drink helps in cooling the mind.

14

BLACK GRAPE’S SLUSH

Ingredients: Deseeded washed black grapes 250 gm, riped bananas 2, lemon juice 1/2 tsp, sugar syrup ¼ cup, roasted cumin powder, black salt and common salt according to taste.

Method:

Make puree of the black grapes and peeled ripe bananas by putting it into mixer.

In this purre add lemon juice, cumin powder and salt, blend it with hand blender.

Put the juice in a wide mouthed bottle and keep it in for 3 hours.

When it get set, blend it again and serve it in the glasses.

15

KOKUM AND COCONUT DRINK.

Ingredients: Garcinia indica dried 1cup, coconut water 3 cups, sugar syrup ½ cup, roasted cumin powder, black salt and common salt as per taste.

Method:

Soak the Garcinia indica in 1 cup of water for 2 hours and grind it with hand mixer.

Add sugar syrup, black salt, roasted cumin powder and common salt to the same.

Whenever you want to drink, add 2 tbsp of Garcinia indica sorbet in 1cup of coconut water. Add few ice cubes and serve.

The Garcinia indica sorbet can also be taken with chilled water or Soda water without coconut water.

Neera Tips — Dry the mint leaves and store them in an airtight container. You may use it when it is not available in the market.

16

FRUIT COLADA

Ingredients : 1 medium size orange, pineapple ½ cup and 10 strawberries.

Method :

Take the juices of all the fruits and put it in refrigerator.

Serve the chilled fruit colada in glasses, the above preparation is