Mango Lassi

1.00 cup mango, diced , 1/2 cup Orange juice (chilled) , 3.00 tablespoons honey, pure , 2.00 cup milk, rich (chilled) , 1.00 pinch of rose petals (optional).

1. Combine mango, orange juice & sweetener in food processor. 2. Blend for 1 1/2 minutes. 3. Pour milk into processor & mix it until it has expanded & become frothy. 4. Add the mango puree. Process for about 1 minute. 5. Pour into chilled glasses. Garnish with the rose petals if you want.


4.00 cups yogurt , 1.00 cup milk , 1.00 cup sugar , 0.00 some crushed ice.

Place all the ingredients expect ice into blender and blend at high speed until well blended. Add crushed ice to individual glasses, pour the prepared lassi on top and serve immediately.. • Serve Cold & Immediately.

Sharbat Badam

100 grams almonds , 1 liter water , 20 cardamoms , green , 2 kilograms sugar , 4 grams citric acid , 2 grams sodium benzoate.

1. Soak almond in plenty of water for several hours or overnight or soak them in boiling water for 3-5 minutes. Skin the almonds and put them in a blender or food processor,

add 1 liter water and blend until smooth, about 3-5 minutes. 2. Strain the almond milk through a mesh sieve lined with cheese cloth. Return the residue back into the blender, add rest of the water and blend until smooth. Strain through the sieve in the same manner, pressing hard on solids. Discard the solids. 3. Place 1 cup water in a small skillet, add cardamoms and bring to a boil and simmer for about 3-4 minutes. Put the cardamoms with water in the blender and blend for 2-3 minutes then strain through the mesh sieve lined with cheese cloth. 4. Combine almond milk, sugar and citric acid in a large heavy skillet, bring to boil and simmer for 1-2 minutes. Add cardamom’s water and simmer for 1 more minute and remove from heat. 5. Dissolve sodium benzoate in 1 cup almond sherbet and then add this to rest of the sherbet. 6. Pour into sterilized bottles .and store in a cool place. •Serve Chilled

Fruit Punch

1 cup sugar
1 cup water
2 cups fresh grapefruit juice
2 cups fresh orange juice
2 cups pineapple juice
2 cups guava nectar
1 cup lime juice
crushed ice
Mint leaves and lime to garnish

1. Cook sugar and water in a small saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 1 minute, remove from heat and keep aside to cool completely.
2. Blend juices, nectars and syrup in a large pitcher. Chill thoroughly.
3. Pour into tall ice filled glasses. Garnish with mint leaves and lime. Serve immediately


Kashmiri Chai

6 teaspoon green tea leaves , 15 seeds of green cardamom , 1 teaspoon ground cardamom , 1 teaspoon bicarbonate of soda , 1 liter milk, full cream , fresh cream ( malai) , 6 teaspoons pistachio , grounded , 6 cups water.

1. Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda. 2. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1 its quantity. 3. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside. 4. Boil the milk with ground cardamom over low heat. Pour prepared tea water (Qahwa) in the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat. 5. Remove from heat and pour into 6 cups. Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it. Flavor of the tea depends on the quality of the green tea leaves.

Masala Chai

Masala mixture

100 grams powdered ginger
25 grams cloves
100 grams whole black peppercorns
60 grams cinnamon, broken small, or 40 grams ground
1/2 nutmeg, crushed
35 grams green cardamom pods

Combine all of the spices and blend well in an electric grinder. You only need a small quantity for each cup of chai; store the rest for later. A full recipe will keep you stocked full of chai for months.


Ingredients (per cup)

1/2 cup water
1 1/2 teaspoon sugar
3/4 teaspoon dried tea leaves - to be traditional, a strong Indian tea such as an Assam is best.
pinch of masala mixture
1/2 cup milk

Boil water and milk.
Add sugar, tea leaves and masala until the mixture becomes dark (about 5-10 minutes).
The longer you boil, the stronger the chai.
Strain into teacups to serve.

Banana and Strawberry Milk Shake

Ripe bananas, peel and sliced, 10-12 frozen strawberries, sliced , 1 teaspoon vanilla extract , 3 cup milk, chilled , 3 1 cups vanilla ice cream.

1. Place bananas, strawberries and 1 cup milk into a blender and blend until smooth. Add vanilla ice cream and vanilla extract, with the motor running, add remaining milk and blend, until it is thoroughly mixed. Pour the shake into the glasses with a straw. Serve immediately.


500 ml water or soda, 3 large lemon juice , 1 cup sugar , 1 teaspoon salt , Pinch black pepper, powder , Crushed ice

For Garnishing lemon slices 1. Mix together water or soda, lemon juice, black pepper and sugar. Stir well to dissolve sugar. 2. Few spoons or crushed ice in a tall glass, pour lemonade, decorate with slice of lemon and serve.