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BUTTERMILK  

Yogurt  2 cups
Lemon juice  1 tbsps.
Green chillies  4 nos.
Ginger  1inch
Fresh coriander leaves  cup 
Curry leaves  10-12 
Cumin seeds  1 tsp.
Asafoetida powder  large pinch
Salt  to taste
  
Churn the yogurt. Add about litre chilled water. Churn briefly.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.Pound curry leaves with required quantity of salt.Dry roast the cumin seeds and crush into a fine powder.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about hour.Strain and serve in tall glass tumblers with some crushed ice.

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LEMON SODA 

Limes juice of 2 limes 
Castor sugar to taste 
Soda As required
Mint leaves for garnishing 
 
Add sugar to the lime juice..Pour into three glasses and pour soda on top.Garnish with mint leaves and serve.
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COLD COFFEE  

Instant coffee 4 tbsps.
Hot water 2 tbsps.
Sugar 2 tbsps.
Milk 2 cups.
Ice cubes As required
Vanilla ice cream As required
 
Dissolve the coffee and sugar in hot water.Then add the milk and enough ice cubes to make three glasses.Serve in tall glasses topped with ice cream.
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GINGER-LEMON DRINK  

Sugar 1 cups
Water 600 ml.
Freshly ground ginger paste tsp.
Lemon Juice cup
Crushed ice As required
In a pan mix the sugar, water and ginger.Stir on a medium flame till it forms into a syrup.Add the lemon juice, strain and keep aside.Cool and store in bottles.To serve add 2 tbsps. of syrup to a glass of chilled water and add crushed ice.
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SWEET LASSI  

Curd/yogurt 400 gms.
Sugar 8 tbsp.

Churn the Curd/Yogurt till it becomes smooth and dropping consistency.Pour in half a cup of water and mix till blended.Add the sugar.Pour into a glass and serve chilled.We can enhance the flavour of lassi by adding kewra 'jal'.

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MANGO-SHAKE


Mango pulp 1 cup
Mango pieces 1 tbsp.
Milk, chilled 1 cup
Water cup
Sugar, powdered 4 tsps.

First blend the mango pulp thoroughly in a blender.Then blend the remaining ingredients except the mango pieces.Remove from blender and serve in tall glasses, decorated with the mango
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CHOCOLATE MILK SHAKE  

Cold Milk 4 cups
Sweet cocoa powder 5 tsp.
Chocolate ice cream 2 cups.
Blend the milk and cocoa powder for 20 seconds in a mixer .Then add the chocolate ice cream and whip for 30 seconds.Serve chilled.
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PINEAPPLE DRINK 
Ripe fresh pineapple 1 no.
Water cup
Lime juice cup
Sugar cup
Sprigs of mint for decoration 
Crushed ice As required

Peel, remove the eyes of the fruit and cut into 8 slices.Remove the center of the pineapple slice and keep aside.Cut 1 1/2 slices of the pineapple into small cubes and refridgerate.Blend the remaining slices alongwith 1/4 cup water and the center pieces of the pineapple.Take a cloth and strain the pulp, setting aside the juice.Discard the pulp and chill the juice.Make a syrup of 1/2 cup of water and the sugar by heating it in a saucepan over a low flame.Remove from the flame, cool, strain and chill the syrup.Mix together the syrup, pineapple and lemon juice.Put crushed ice in glasses followed by the pineapple juice.Garnish with pineapple cubes and sprigs of mint.

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THANKS CHEF SANJEEV KAPOOR
 
 
 
 
 
 
 
 

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