Food Fix

Summer quenchers

Summer is when you need to consume a lot of fluids. Here are recipes for some cool delights that will also raise your liquid intake.

Carrot Lassi

Ingredients: Carrot puree – ¼ cup; Fresh curd churned with a little water – 2 cups; Sugar – ¾ cup + 1 tablespoon honey;  Pistachio nuts – coarsely crushed – 1 tbsp; Saffron – a few strands; Salt — a pinch; Ice cubes – a few.

To prepare the carrot puree: Trim the ends of 2 fresh and brightly coloured carrots, wash and peel. Wash again, cut into rounds. Steam cook in the pressure cooker, cool, and make a puree in the mixie.

Method: Mix all the ingredients except the crushed pistachio nuts and saffron. Churn in the mixie along with the ice cubes till frothy. Pour into serving glasses. Sprinkle pistachios to decorate and saffron.

Green Glory

Ingredients: Fresh lemon grass – 10 blades; Sugar – ¾ cup; Lemon juice – 2 tsp; Watermelon – 1 tbsp; Salt – ¼ tsp; Ice cold water – 2 cups.

Method: Grind lemon grass in a blender, adding one cup water. Run the mixie for 3-4 minutes. Pass the ground lemon grass through a clean white muslin cloth and filter it. Transfer the extract to a glass jar. Add sugar, ice water and salt. Stir till the sugar dissolves. Add lemon juice and stir. Pour into serving glasses. Decorate with watermelon pieces and serve.

Date Milk Shake

Ingredients: Milk (boiled and refrigerated) – ½ litre; Soft seedless (pitted) dates – 5-6 soaked in warm water for 10 minutes, pureed in a grinder and strained; Sugar – ½ cup; Ice cubes – a few; Vanilla ice cream – 3 small scoops.

Method: Mix all the ingredients except the ice cream in a mixie for 2 minutes. Pour into serving glasses. Top with ice cream.

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