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Curds & Creams (Below)
Fruit & Squash
Lassis
Miscellaneous
Shakes
Teas


CURDS & CREAMS


Amras

can sweetened condensed milk
Mangoes 3
Milk 1 cup


Peel mangoes and remove the pulp. Mash the pulp well with the hand or blend coarsely. Add milkmaid and cold milk. Chill well and offer.

Anarosh (Pineapple) Sharbat

Medium sized pineapple-1
Vanilla ice-cream- 2 scoop
Lemonade-1 glass
sugar-2 tsp


Squeeze juice out of the pineapple and add sugar. Add lemonade. Put a scoop of vanilla ice cream in sharbat glass, pour juice over it and serve.

Badam Ka Sharbat (Almond)

3/4 pint milk
1/4 pint water
21/2 oz sugar
1/2 oz almonds powder
1/2 oz pistachio powder
5-6 cardamoms, powdered
Few flakes of saffron
1 tbsp rose water


Mixed all the ingredients well. Add almond and pistachio powder to the Sharbat. Serve chilled with crushed ice. Decorate with fresh rose petals.

Bangladeshi Borhani

Plain Yogurt (fairly sour) - 2.2 pounds
Mint Leaf paste - 1/2 teaspoon
Coriander Leaf paste - 1/2 teaspoon
Green chilly paste - 1/2 teaspoon
Cumin powder - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
White mustard seed powder - 3/4 teaspoon
Black pepper, ground - 1/2 teaspoon
White pepper, ground - 3/4 teaspoon
Sugar - 3 teaspoons
Tomato sauce - 1 teaspoon
Chat salt (bit nun) - 1/2 teaspoon
Normal salt - 1/2 teaspoon (to taste)


Borhani is a traditional yogurt drink served at weddings and special occasions. Fry all the seeds before grinding into paste, to get their full flavour. Add 1/2 to 1 glass (normal) of water, depending on thickness of yoghurt, and beat until smooth. Strain the mint leaf paste, chilli paste, and coriander powders together with a few teaspoons water and mix into yogurt. Add the remaining ingredients, mix well, chill and serve.

Bengali Doi Anaras

1 Pineapple
1 cup Plain yogurt
10 to Mint leaves
1 tsp Chat masala
Black Salt, a pinch


Blend the yogurt, pineapple and mint leaves in blender. Add black salt and chat masala to taste. Serve over ice with mint leaves.

Bengali Yoghurt Sharbat

Curd-200gms
Black salt according to taste.
Salt according to taste.
Sugar- 1/2 tbls
Chat Masala-1/2 tbls
Cumin powder- a pinch
Slit Green chillis-2
Coriander leaves-1 bunch
Mint Leaves- 1 bunch


Batter the curd. Churn mint leaves, green chilies and coriander leaves in a mixer. Add this mixture in the curd. Then add black salt, salt, sugar, chat masala and cumin powder and chill.

Chaaj (Majjiga)

9 ozs. (250 gms) Curd, cold
pinch of Black salt
2 green chillies
Salt to taste


Beat the curd till it becomes smooth (like butter milk). Add up to 1 cup of water as needed. Add the salt and black salt. Chop green chillies into small pieces and garnish chaaj with green chillies. Serve chilled.

Green Butter Milk

Sour curd 1 cup
Green chillies 4
Chopped coriander leaves, 4 tbsps
Cold water 6 cups
Ginger inch piece
Curry leaves 4 sprigs
Sugar 2 tsps
A few mint leaves
Salt to taste


Grind the chillies, ginger, curry and coriander leaves. Add the curd, two cups water, salt and sugar. Beat in a mixer till frothy. Remove to a vessel and add the remaining water. Beat again. Keep in the fridge. When cold, serve with mint leaves. Serves four.

Orange Cream

Milk 2 cups
Sugar, 6 tbsps
Custard powder or corn flour, 4 tbsps
Orange extract or zest, to taste
Peeled orange segments for garnish


Bring the milk to a boil; add the custard mixture. Stirring continuously bring to a boil. Simmer for a minute and remove from the flame. Stir in the sweetener. Beat with a mixer or in a blender. Garnish and serve over crushed ice.

Sunflower Seed Milk

1 cup hulled sunflower seeds (soaked for 12 hours, sprouted for 24 to 36 hours, and rinsed several times)
Banana (2 inch piece)
1 tbsp raw honey or 2 dates
A handful of fresh basil
1 cup Water


Place all the ingredients in a blender, starting with 1 cup of water, and adding more water after 1 minute to get desired consistency. Serve at room temperature or chilled.

Thandai

Milk - 4 cups
Cinnamon - 1 stick
Cardamom - 2 tsps
Peppercorns - 5 to8
Almonds -1/4 cup
Cashews - 1/4 cup
Pistachio nuts (pista) - 1/4 cup
Melon seeds - 1/4 cup
Khus khus (poppy seeds) - 2 tsps (soak in water for 15 mins.)
Saffron - 1/2 tsp
Sugar


Grind the Cinnamon, Cardamom and Peppercorns to a fine powder. Boil the Almonds, Cashews, Pista, Melon seeds. Add soaked khus khus. Drain and grind all to a fine paste with a little warm milk. Add milk, saffron and sugar and heat till sugar dissolves. Add sugar to the milk, add the powdered spices, stir and remove from heat. Add the ground paste to the heated milk and stir well. Heat the milk for a few seconds. Serve warm or at room temperature.





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