Nutella Latte

So, here’s one of my favorite nutella latte recipe. I made mine on the stove but you can warm milk in the microwave also. Make yourself  a cup in this weekend. Enjoy!!      

Ingredients:

1.      2 cup milk

2.      1/2 tablespoon Instant coffee (I use Moccona)

3.      2 tablespoon or your taste nutella

4.      Cinnamon powder

Method:

1.      Heat the milk and coffee, in over medium heat, Melt nutella in it.

2.      Stir until nutella has dissolved, Bring to a boil and serve with desh of cinnamon, nutmeg or whipped cream.  

Note:  for make foam use electric hand mixer.

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Kiwi Smoothie

Serve 2 person

Ingredients:

1.      1 kiwi gold

2.      1 small banana

3.      2 cups chilled  milk

4.      1 tablespoon sugar

5.      2 scoop vanilla ice cream ( I use here cashew – raisin ice cream)

6.      4 to 5 pieces cashew and almonds

7.      1/4 cup crushed ice or frozen kiwi and banana

Method:

·        Peel the kiwi and banana than cut.

·        In blander add banana, sugar, and milk than bland until smooth.

·        Now add kiwi, ice cream, almond and cashew and whip 2 minutes.

·        Serve immediately.

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Gulab sharbat or "Rose petal drink"

Sharbat is a syrup made from fruits or extracts of flowers and herbs. The syrup is diluted with water and served with ice. Some of the Sharbat may not be diluted in water, for Falooda rose syrup is diluted in evaporated milk. The Sharbat may be used to pour over desserts. Sharbat is an aromatic syrup that is diluted with water and served over ice. Sharbat is a cooler beverage served during hot summers in India. Sharbat is derived from Arabic word 'Sharbah', meaning 'a drink'. Sharbat remained a popular beverage of all the Moghul emperors. Up to 1950s, Sharbat were the preferred beverage for poor and rich, and then came the Coca Cola, rest is history.On a hot summer's day,  frosty glass of Rose Sharbat can really cool you off. Another nice way to have it is in a glass of cold milk. Yummy!

Ingrideants:

 2 cups pink rose petals
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
1/2 cup fresh pomegranate juice(optional)
1/2 cup water  

Method:
 In pan add sugar and water, than heat till suger is dissolved.
 Take 1/4 cup warm water and rose petals than crush and make paste.
 Add cardamom powder and pomegranate juice or beet paste than mix well.
 Leave this mixture about 4 hours than strain through a very fine sieve.
 Now add sugar syrup and lime juice and mix well.
Store in the fridge for a 15 days.
 Pour some syrup in a glass , mix with chilled water and ice than serve.
Note:
·        If  you like Rose milkshake than add some syrup in chilled milk and mix well than serve.
·        Coriander leaves, basil leaves and mint leaves take ½ cup and make paste than strain. and take this 1 teaspoon water in one glass of rose drink. 
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Cantaloupe Milkshake

Milk shake is also popular drinks in summer.i make many type of milk shake like Strawberry, Kiwi, Mango, Chikoo (Sapodilla ),Banana and Chocolate oh...many more it's all ways children favorites drinks.Here i make with cantaloupe let's check.
Ingredients:
2 cups milk
1 cup fresh cantaloupe
2 tablespoon sugar
1/4 teaspoon nutmeg powder
Ice cubes

Method:
Add cut cantaloupe sugar and milk in blander than bland well.
Add ice and nutmeg powder than bland until smooth and creamy.
Serve immediately.
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Thai Falooda

Falooda or Faluda is a popular beverage in South Asia made by mixing rose syrup with vermicelli  with either milk or water.Falooda is an adaptation of the Persian dessert Faloodeh and was brought to the Indian subcontinent during the Mughal period.It is very similar to the Thai drink "Nam Manglak", which is made from basil seeds mixed with sugar, water, and rose waterHere I'm making this falooda using Thai product that's why i give name Thai falooda and it's taste like original falooda. so let's check.

Serve 2 large glasses.

Ingredients:

1.      2 cups chilled milk

2.      1/2 cup rice noodles or vermicelli sev

3.      1 teaspoon basil seeds (Takmaria)

4.      1/2 cup sala syrup or rose syrup

5.      1/2 cup ice cream + 2 scoops for serving

6.      1/4 cup sugar

Method:

1.      Soak the basil seeds (Tukmaria) in half cup water for 10 minutes.

2.      Add less water in pan let it boil add rice noodles and cook.

3.      Add chilled milk, sugar and rose syrup in blander and bland well.

4.      Add 2 tsp basil seeds and half cup ice cream in milk and mix well.

5.      In a glass, add half rice noodles and than pour the chilled milk.

6.      Garnish with one scoop of ice cream and serve quickly.

Note: Here i use home made kaju draksh (Cashew and raisin) ice cream, if u use vanilla ice cream than add little cardamom powder and garnish with nuts.

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Salty Lassi, Masala chash or Butter milk

The traditional lassi is a salty yogurt drink which has a thicker consistency as compared to buttermilk.

It can be savored with various spices and ingredients, but it almost always includes ground cumin powder and salt.Salty lassi is not only extremely easy and quick to make but also very refreshing and cooling to beat the heat of summer.

Ingredients:

1.      2 cups yogurt

2.      1/4 teaspoon salt

3.      1/8 teaspoon black salt

4.      1/4 teaspoon roasted cumin seeds powder

5.      1/8 teaspoon black pepper powder

6.      1 cup chilled water

7.      fresh coriander leaves hand full

8.      Ice cube

Method:

1.      Add yogurt and water in blender than blend for one minute.

2.      Add all ing. and mix well.

3.      Garnish with a sprinkle of cumin powder and finely chopped coriander.

4.      Add iced and serve chilled.

Note: if you can add more water Than it's become chash or butter milk.

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Lemonade

Summer’s already start here, Thailand is bound to be very hot at this time but this year its still raining.

Over the next few posts I intend to highlight many of my favorite summer special drinks, starting with the always in demand – lemonade. Lemonade is popular around the world for many reasons.

Daily consumption of four ounces of lemon juice per day, when mixed with two liters of water, has been shown to reduce the rate of stone formation in people susceptible to kidney stones. Lemons contain the highest concentration of citrate of any fruit, and this weak acid has been shown to inhibit stone formation. Both mint and ginger are known to sooth the digestive track and promote digestion. They are used as natural remedies to combat nausea, indigestion, heart burn and a whole host of other discomforts.My mother makes this recipe on every summer and it is traditional Indian lemonade. You’ll find that the mint and ginger flavors makes this drink really refreshing.

Lemonade: serve 2

Ingredients:

1.      1 1/2 tablespoon fresh lemon juice

2.      3 tablespoon sugar powder

3.      1 tablespoon fresh mint leaves juice

4.      2 teaspoon fresh ginger juice

5.      1/2 teaspoon salt

6.      1/4 teaspoon black salt

7.      1 teaspoon roasted cumin seeds powder

8.      2 and 1/2 cups water

9.      3 to 4 ice cubes

Method:

1.      In a large pitcher add lemon juice, mint juice, ginger juice, salt, and sugar.

2.      Stir well lemonade and serve over cumin powder and ice.

3.      Garnish with lemon slice and mint leaves.

For the mint and ginger juice:

Take 10 to 20 Mint leaves with 1 tbsp water and blend it well with a blender. make a pulp then squeeze the water and use.

Take big piece of ginger add little water, bland and squeeze the water.

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Mango Banana smoothie

Ingredients:

1.      1/4 cup banana chopped

2.      1 cup cubed peeled  ripe mango

3.      1 teaspoon sugar or taste

4.      1/2 cup milk

5.      1/4 cup yogurt

6.      5-6  ice cube 

Method:

1.      Freeze ripe mango cube about 1 hrs or until firm.

2.      Place frozen mango and the remaining ingredients in a blender.

3.      Process until smooth.

4.      Serve chilled.

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Aam ka Pana

Ingredients:

1.      2- raw mangoes

2.      1/2-cup sugar

3.      1 teaspoon  black pepper powder

4.      1 teaspoon black salt

5.      1/2 cup mint leaves

6.      1 teaspoon roasted cumin seed powder

7.      Salt to taste

Method:

1.      Peeled the mangoes and cut in to cube.

2.      Combine the mangoes with 1 cup water.

3.      Cook in pressure cooker for one whistle.

4.      Add sugar and cool in room temperature, grind in a blender.

5.      Add mint leaves, salt and cumin powder than make a puree.

6.      Take 2 or 3 tbsp pana in a glass add ice cube and water, mix well and serve.

Note:

Store refrigerated in an air-tight glass jar.

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