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Beat the heat

AS the summer sun continues to scorch the earth, it is important to ensure that one doesn't get dehydrated. Everyone wants something that is cool, yet tasty. So here are new ways to quench the summer thirst.

Carrot Lassi (Serves four)

Ingredients:

Thick curd 1 cup

Green chilli 1
Curry leaves 2 sprigs
Sugar 1 tsp
A pinch of chilli powder
Carrot 100 g
Ginger inch
Chopped coriander leaves 1 tbsp
Water 4 cups
Salt to taste

Method:

Peel and grate the carrot. Put all the ingredients in the mixer with two cups of water. Beat well till frothy. Remove half to a vessel. With the remaining lassi and two cups of water, beat again till frothy. Add to the first half. Stir well. Pour into glasses and garnish with grated carrot. Serve with crushed ice.

* * *

Green butter milk (Serves four)

Ingredients:

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

Method:

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.

* * *

Fig and honey milk shake (Serves six)

Ingredients:

Figs 100 g
Milk 4 cups
Sugar 50 g
Honey 50 ml
Cream 1 cup
A few drops of rose essence

Method:

Soak the figs in one cup of water for four or five hours. Grind in a mixer till smooth. Add the milk, sugar and honey. Beat till frothy Add the cream and essence. Beat again. Serve ice cold.

* * *

Crunchy almond milk shake (Serves six)

Ingredients:

Almonds 25 g
Milk 500 ml
Sugar 100 g
Cashewnuts 25 g
Cream cup
Or
Vanilla ice cream 1 small cup Water 250 ml
A few drops of rose and almond essence
For caramelised almonds:
Chopped almonds 25 g
Sugar 25 g

Method:

Soak the almonds and cashewnuts in water for some time. Peel the almonds and grind along with cashew to a smooth paste. Add the milk, water and sugar. Put in a blender and beat till frothy. Add the cream or ice cream and both the essences.

Mix once more and pour in tall glasses and garnish with crushed caramelised almonds. Served chilled.

To make caramelised almonds, add one tablespoon of water to the sugar and boil till light brown. Add the chopped almonds. Stir and remove from fire. Pour into a greased plate. When cool, crush and reserve for later use.

* * *

Tender coconut milk shake (Serves four)

Ingredients:

Tender coconut water 500 ml
Sugar 100 g
Flesh of tender coconut 2
Grated coconut 2 cups
(Sugar can be adjusted according to the sweetness of the water)
A few drops of rose essence

Method:

Chop the soft flesh of the coconut. Crush and extract cup of thick milk. Put the chopped flesh in the mixer. Add half the coconut water, and grind till smooth. Add the remaining water and sugar. Blend well. Add coconut milk and essence. Mix once again. Serve chill with crushed ice.

UMMI ABDULLA

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