Category Archives: Sharbat Recipe

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Instant Thandai Recipe – Thandai Powder – Thandai Masala

Thandai is the most relished and refreshing drink during summers in India. Preparing thandai is very laborious, first you need to overnight soak the ingredients then make a fine paste of it and mix it in the milk and serve. But this thandai powder recipe helps preparing thandai instantly. Just prepare thandai powder and store it in an airtight container and use it for up to 2 months. Thandai powder can be prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar. Serve this chilled thandai to your guests and family in this scorching summer. So, try out this recipe with this easy to follow step-by-step instructions.

Directions

Making:

1.  Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.


2.  Sieve the prepared powder.


3.  Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.


4.  Again sieve the prepared powder.


5.  Transfer the leftover fennel seeds into a bowl.


6.  Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.


7.  Add this powder into the sugar-fennel powder. Mix it well.


8.  Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.


9.  Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits absorbs the milk completely.


10.  After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.


11.  Chilled and delicious thandai is now ready. Pour it into glasses.

Serving:

12.  Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

Suggestions

  • After grinding sugar don’t remove the lid of the mixer jar suddenly as its particles get released in air.
  • Use the leftover fennel seeds and dry fruits pieces while making fresh thandai.

Instant Thandai Recipe - Thandai Powder thandai powder recipe
Author: 
Recipe type: Drinks/Juices
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sugar – 350 grams (1.5 cup)
  • Almonds – 60 grams (1/3 cup)
  • Pistachios – 30 grams (1/4 cup)
  • Muskmelon seeds – 30 grams (1/4 cup)
  • Fennel seeds – 30 grams (1/4 cup)
  • Cardamom powder – 10 grams (3 tsp)
  • Black peppercorns – 5 grams (1.5 tsp)
  • Milk – ½ litre
Instructions
  1. Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder.
  2. Sieve the prepared powder.
  3. Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again.
  4. Again sieve the powder.
  5. Transfer the leftover fennel seeds into a bowl.
  6. Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder.
  7. Mix this powder into the sugar-fennel powder. Mix well.
  8. Sieve the thandai powder to dissolve the lumps. Keep the dry fruits pieces left on the sieve along with fennel seeds.
  9. Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely.
  10. After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice.
  11. Chilled and delicious thandai is now ready. Pour it into glasses.
  12. Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Store this powder in an airtight container. It keeps good for 2 months.

 

Aam Panna Recipe – Green Mango Panha – Kairi ka Aapshola

Aam Panna Recipe – Green Mango Panha – Kairi ka Aapshola

Mango panna is a traditional and natural refreshing and a soothing drink of North India which is loaded with vitamins and minerals. This summer cooler will refresh your mind and will prove a great help in beating the scorching heat in the summers.

Making Mango panna doesn’t require intensive labour. Few basic spices, and raw mangoes and your aam panna drink is ready. This tempting drink is slightly sour and sweet in taste with a hint of mint leaves and some basic spices. During the summer season, when you need something to cool your body, then raw mangoes are perfect for your rescue. Keep this drink handy and refrigerate it. Have a chilled glass of this lip smacking aam panna and you’ll feel refreshed.

Directions

Getting ready:

1. Wash and peel the mangoes.

mango panna

2. Remove the seed and cut off the pulp.

mango pannaMaking:

3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender. Add black peppercorns and ginger to the vessel as well.

mango panna

4. Cover and let it cook.

mango panna

5. After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.

mango panna

6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.

mango panna

7. Strain the mixture through a sieve.

mango panna

8. Discard the thread and fiber of mango left over on the sieve.

mango panna

9. Add 5 cups of water to it.

mango panna

10. Take mint leaves and a cup of water in a mixture jar. Churn them a little.

mango panna

11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.

mango panna

12. Mango panna is now ready. Transfer it to a jar and serve.

mango pannaServing:

13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.

mango pannaSuggestions

Instead of cutting the mango pulp and boiling it, you can pressure the whole mango. Let them cool down for a while then peel and separate the pulp.
You can increase and decrease the amount of sugar as desired.

Aam Panna Recipe - Green Mango Panhamango panna
Author: 
Recipe type: Drinks/Juices
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango - 4 (500 grams)
  • Sugar - ¾ cup (200 grams)
  • Mint leaves - ½ cup
  • Black salt - 3 tsp
  • Roasted cumin powder - 3 tsp
  • Black pepper - 15-16
  • Ginger baton - ½ inch
  • Soaked fennel - 2 tsp
  • Cardamom powder - ½ tsp
Instructions
  1. Wash and peel the mangoes.
  2. Remove the seed and cut off the pulp.
  3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender.
  4. Add black peppercorns and ginger to the vessel as well. Cover and let it cook.
  5. After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.
  6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.
  7. Strain the mixture through a sieve.
  8. Discard the thread and fiber of mango left over on the sieve.
  9. Add 5 cups of water to it.
  10. Take mint leaves and a cup of water in a mixture jar. Churn them a little.
  11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.
  12. Mango panna is now ready. Transfer it to a jar and serve.
  13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.

 

Kanji Vada – Kanji Vada Recipe

Kanji vada – Kanji Wada – How to make Kanji Vada Video in Hindi

Kanji vada is a very tasty drink and aids digestion. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. It makes a perfect spring drink and I am sure everyone at your home will love drinking this soothing drink.

It is tasty and improves appetite. Kanji can be made at any time, especially on festivals. Some desi spices and water, and your kanji vada drink is ready to serve. It’s sour, spicy and zingy taste will get you applause for sure. Try this refreshing drink with this easy to follow instructions and enjoy!

Directions

Making:

1. Take water in a vessel and place it on flame for simmering. When the water simmers take it off flame. Let the water cool down or you can use filtered water directly.kanji vada

2. Take a sterilized container.

kanji vada

3. To it add asafetida, turmeric powder, red chili powder, yellow mustard, salt, and black salt.

kanji vada

4. Pour the water into the container and mix everything well.

kanji vada

5. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Kanji is now ready and it tastes tangy, spicy and tasty. Now let us prepare the vadas for kanji.

kanji vada

6. Thoroughly clean green gram lentil first. Then wash and soak the lentil in water for 2 hours. Drain out the excess water from it and grind it little coarsely in a mixture grinder. Take out ground lentil in a bowl.

kanji vada

7. Add salt to it. Now whisk the dal till it becomes fluffy.

kanji vada

8. Heat some oil in a wok or a pan.

kanji vada

9. Make small vadas with hand and drop 8-10 vadas in oil at one time.

kanji vada

10. They will become fluffy rounds in oil. Turn sides and fry till they turn brown.

kanji vada

11. Take out the fried vadas on kitchen paper towels to remove excess oil. Fry all the vadas similarly.

kanji vada

12. Soak vadas in lukewarm water for 15 minutes. Drain water after 15 minutes. Vadas for kanji vada is now ready.

kanji vadaServing:

13. Pour kanji in 2 glasses and put 4-5 vadas in a glass and serve this tangy and refreshing kanji vada and enjoy.

kanji vadaSuggestions

You can also use boondi in place of vadas in kanji.

 

Kanji Vada Recipe - Kanji Vada Kanji Vada – Kanji Vada Recipe
Author: 
Recipe type: Drinks/Juices recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Water – 2 liters (10 glasses)
  • Asafetida – 2 pinches (optional)
  • Turmeric Powder– 1 teaspoon
  • Red Chili Powder – ¼ teaspoon
  • Yellow Mustard – 1 tablespoon
  • Salt – 1 teaspoon
  • Black Salt – 1 teaspoon
  • Mustard Oil – 1 tablespoon
  • For Vada
  • Green Gram (Moong dal) – 100 grams (1 teacup)
  • Salt – to taste
  • Oil for frying
Instructions
  1. Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
  2. To it then add asafoetida, turmeric powder, red chilly powder, yellow mustard, salt, black salt and mix everything really well.
  3. Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
  4. Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
  5. To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
  6. Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
  7. Heat enough oil in a wok or pan to deep fry the vadas.
  8. Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
  9. Now deep fry the vadas till they get fluffy and golden brown from all sides.
  10. Drain out the fried vadas on paper kitchen towels to remove excess oil.
  11. Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
  12. Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.