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MISCELLANEOUS



Aam-er Tak (Mango Sour)

1 Mango (Peeled & deseeded)
Cooking oil 1 tbsp.
Mustard seeds tsp.
Water 4 cups
Salt tsp.
Sugar 2 tbsp. for each cup of water


Chaunce the mustard seeds until they splitter. Add the mango, stir a little, and then add the water. Add salt, and let it boil. When half done, add sugar. Cook till the mango is done. Refrigerate and serve over crushed ice. To beat the heat, the consistency of the syrup is kept very thin. During cooler seasons, you can make the consistency thicker by adding less water than mentioned above. In case mango is not available, you may prepare the same with pineapple too. In that case, take half of a medium sized pineapple. Thinly slice it before adding to the cooking pan. You need to add more sugar (3 tbsp. per cup of water), in case you use pineapple.

Bengali Flour Juice

1/4 cup Sattu (flour made out of grams, maize)
Water- 3 1/2 cups
Sugar-1 tbls
Lemon juice-2 tbls
Salt according to taste
A pinch of black salt


Soak sattu in water, add sugar and stir well. Add lemon juice, salt and black salt and mix well. Keep it in refrigerator.

Bengali Jaljeera

Water-3 1/2 cups
Cumin powder- 6 tbls
Citric acid-a pinch
Salt to taste
Sugar-1 tbls
Black salt-a pinch
Chat masala-1 tbls.
Lemon juice-1/2 tbls


Add cumin powder to water and mix citric acid, salt, sugar, black salt, chat masala and lemon juice. Stir well and refrigerate it. Pour in glasses, add lemon juice and serve.

Jaljeera

cup mint leaves
tsp salt
1 tsp roasted Jeera (cumin seed)
2 small green chilies
tsp garam masala
Tamarind water as needed


Wash and grind mint leaves and green chilies in a blender. Add salt, garam masala and roasted jeera. Add tamarind water and ice cubes. Garnish with mint leaves and serve chilled.



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