THANDAI CONCENTRATE

 When winter starts to give way to hot weather, this drink cools down the body. Nowadays thandai syrup and powder are easily available in market. But the problem with these is that many of them do not taste good as they use artificial flavorings. Summer is already here and all we crave for in this scorching heat is some refreshing summer cool drinks.  Thandai is common in North India where it is consumed during summers to beat the heat. Thandai has special significance on the festivals such Holi and Shivratri. Apart from Holi, you can enjoy a glass of Thandai at any time of the year. Thandai is a very refreshing drink prepared with nuts, spices and sugar. It can be prepared with milk or water or fruit juice. It is a traditional Indian drink for the summer season, packed with nuts spices and infused with the aromatics like saffron and rose. Goodness of thandai lies in the healthy ingredients that are used in it. This is the reason I decided to make concentrated thandai syrup. It does not require too much of effort. We can make syrup in bulk and store it in bottles. Whenever we want to drink thandai, just add chilled milk to a small amount of syrup, and thandai will be ready. 

Health Benefits of Thandai according to health experts: (from Google)

* It is an excellent energy booster especially during the summer season

* Watermelon seeds are one of the best sources of energy, protein and iron.

* Peppercorn is considered as the king of spices, it has medicinal properties as it has piperine in it. It is also loaded with many minerals like manganese, zinc, calcium, iron and vitamin A.

* Almonds are loaded with healthy fats. It is also a rich source of vitamin E and are known for their antioxidant effects.

* It contains saffron, which is an amazing source of anti-oxidative and anti-depressant properties.

* The rose petals in the thandai also keep you cool and calm.

* The poppy seeds in the health drink aids in releasing gastrointestinal irritation and helps you get rid of constipation.

* Fennel seeds or saunf has anti-inflammatory properties which cures flatulence, gas and bloating in the body.

*  The pistachios in thandai also assist in hemoglobin production, as it is a source of Vitamin B 6 content.

We have for you a tried and tested thandai concentrate recipe that you can easily store for 3 – 6 months and use in a million creative ways to flavor Indian desserts.

INGREDIENTS :

1-1/2 Cups Sugar

1 Cup water or as required

3 tablespoons Almonds (Badam)

1 tablespoon Cashewnuts (Kaju )

1 tablespoon Pistachio (Pista)

2 tablespoon Melon Seeds (Magaj)

1 tablespoon Poppy Seeds (Khus khus)

1 tablespoon Black Pepper corns( Kali Mirch)

1 tablespoon Fennel seeds (Saunf)

4-6 Green Cardamoms (Elaichi)

2 tablespoon Rose preserve (Gulkand)

1/2 teaspoon strands of saffron soaked in 1 tablespoon water

Few drops Rose Syrup

METHOD :

STEP 1 - In a big mixing bowl soak almonds, cashews, pista, poppy seeds with sufficient water for almost 5-6 hours.

STEP 2 - In another bowl, soak fennel seeds, peppercorns, melon seeds and green cardamom for 1 hour. (see notes )

STEP 3 - After the said time for soaking, add all ingredients in the blender jar with the water itself. Add gulkand in it.

STRP 4 - Blend it to make a very fine paste. Do not blend continuous. Keep this paste aside.

STEP 5 - In a sauce pan, add sugar and water and put it on the flame.

STEP 6 - Let it boil and cook until the sugar is completely dissolved. We do not need any string consistency.

STEP 7 - Add the nuts paste in the sugar syrup and mix well.

STEP 8 - Cook on medium flame with continuous stirring.

STEP 9 - Add soaked  saffron in it and give it a nice mix.

STEP 10 - Cook the mixture for 10-12 minutes untill the mixture is little thick.

STEP 11 - Finally, add few drops of rose syrup and switch off the flame.

STEP 12 - Let the mixture cool completely.

STEP 13 -  Pour it in a clean sterilized glass bottle and store it.

STEP 14 - Refrigerate it for upto 1-2 months. If you want to store it longer see notes.(see notes )

For Making Thandai : ( for  1 glass)-

STEP 1 - In a serving glass, add 1-2 tablespoon thandai concentrate.

STEP 2 - Add chilled milk and give it a nice mix.

STEP 3 - Garnish with some rose petals, chopped pista and few saffron strands and serve chilled.

NOTES : * Soaking nuts before blending avoid wastage and gives a nice smooth texture to you drink.

*  You can soak all ingredients together

* Poppy seeds is the key ingredient for this recipe. 

* Almonds and pistachios are important ingredient but you can add some cashews too.

* If you don't prefer warming spice you can completely skip peppercorns.

* Gulkand, Rose Petals, Fennel Seeds cools down the body.

* You can also, add a pinch of citric acid/sodium benzoate for longer shelf life.

 * You can filter Thandai concentrate using a muslin cloth or strainer. I like to store the concentrate without sieving.

CHIKOO MILKSHAKE

 Today, I am going to share the most common milkshake made in Indian household during summers - Chikoo Milkshake. I promise, you won’t be able to have just one glass!! Fruits are important part of our diet as they lead to a healthy life. Always keep your pantry stocked with fruits of the season. When you feel hungry in-between meals, go ahead and have fruits. This will satisfy your hunger and prevent you from gorging on unhealthy foods. Chikoo is one of my most favorite fruit after mangoes. This fruit is known by many different names across the world. Some of the names of Chikoo are sapote, naseberry, sapodilla plum, chico sapote etc. This fruit is the value for money fruit ever after banana. I consider banana and chikoo as a true people’s fruit that everyone can afford. It is rich in dietary fiber and helps to relieve constipation. It contains antioxidant vitamins like vitamin C and vitamin A which helps to protect against certain types of cancer. Also it's really good for lactating mother and babies. Chikoo are very beneficial to hair, skin and stomach. I have prepared this thick milkshake in evening as drink. This requires very less ingredients and full of goodness. I have reduced using sugar and added honey mostly as sweetener. Sapota milkshake is not only economical but also healthy. Now we will learn how to make sapote/sapodilla milkshake following this easy recipe. 

INGREDIENTS :

2 Cups Chikoo / Sapota

2 to 3 tablespoon Sugar ( see notes) OR 

1 tablespoon Honey

1½ Cup Milk

Few Ice Cubes

Vanilla Icecream (optional )

METHOD :

STEP 1 - Rinse the chikoo well and then peel the skin and discard the seeds. Chop the chikoo roughly to make it to 2 cups.

STEP 2 - Measure 2 to 3 tablespoon of sugar or 1 tablespoon honey, 1.5 cups of milk and few ice cubes.

STEP 3 - To a blender, add 2 cups of chikoo and 2 to 3 tbsp of sugar and pour 1-1/2 cup milk. ( see notes)

STEP 4 - Then, add 3 to 4 ice cubes.

STEP 6 - Blend everything till smooth.

STEP 7 - If preferred, add 1 scoop of vanilla ice cream for more creaminess and blend it again.

STEP 8 - Pour the milkshake into a serving glass. 

It tastes best when taken fresh.

STEP 9 - Garnish with few saffron strands/, slivered cashews / almonds / pista. You can skip this step and consume the shake as it is.

Try this Chikoo Milkshake for this summer season.

NOTES : *Always use full fat and thick milk for a creamy milkshake.

* Use ripe, fibreless and sweet chikoo for a tasty Milkshake.

* Sugar can be replaced with jaggery. Also, first, add very little sugar and then adjust it accordingly to the sweetness of the fruit.

* For a thick milkshake, keep chikoo pieces in the refrigerator for 1 hour. Then use them for the milkshake and skip ice cubes.

* Adjust sugar and milk as per the sweetness and consistency required.

* This Milkshake Shake tastes best when served immediately. Yet, can be refrigerated for about 12 hours in a glass bottle or jar. Mix well, before consuming.

* 1 or 2 scoops of vanilla ice cream can be added for a rich taste. But it's totally optional.

TARRIWALE ALOO / ALOO RASSEDAR

Tarriwale Aloo/ Aloo Rassedar is a humble potato curry with the perfect balance of flavors – spicy, tangy, and aromatised with some fresh coriander. The tempering of cumin seeds and addition of fennel seeds had elevated this dish to a higher flavor quotient. It is one of the best aloo sabzi recipe and it's easy under 30 minute curry recipe for a quick and delicious comfort food with minimal ingredients and everybody in the family loves it. As per my knowledge, in North India and specially in Delhi, Banaras and Azamgad aloo rassedar and pooris are the high selling breakfast items and almost a dozen street vendors line up in early morning to sell it. Since both these dishes are served together, it named as aloo- pooris.  I also make poori- bhaji in my own Maharashtrian style many times either for breakfast or lunch and even shared the recipe on my blog.  Aloo sabzi is one of my family's favourite sabzi and it's so simple, easy and quick recipe. And the best part about this recipe is that it goes well with almost everything -poori, chapati, fulka, or you can relish it with humble Dal-Chawal. This curry does not include onion or garlic hence those who are looking for some curry without onion and garlic which can be made during ‘poojas’ or ‘hawans’ at the temple or even at home. Do try this recipe and it will become one of your favourite recipe. Don't forget to share your suggestions/ feedbacks in the comment box below.

INGREDIENTS :

4-5 Boiled Potatoes (aloo)

1 tsp Cumin Seeds (jeera)

1/4 tsp Asafoetida (hing)

1/4 teaspoon Turmeric Powder (haldi)

2 teaspoon Kashmiri Red Chilli Powder

1 teaspoon Coriander Powder (dhania powder)

1 teaspoon Garam Masala Powder

1 teaspoon Chaat Masala

1 teaspoon Fennel Seeds Powder (saunf)

2-3 Green Chilli, chopped

1 teaspoon Dried Fenugreek Leaves (kasuri methi)

1 tablespoon fresh Coriander Leaves, finely chopped

2-3 tablespoon Oil / Ghee (clarified butter)

Salt to taste

2 Cup Water

METHOD :

STEP 1 - Boil the potatoes, peel them, mash a bit and keep aside.

STEP 2 - Heat the oil in a kadai. 

STEP 3 - When the oil is hot enough then add cumin seeds and let cumin seeds crackle. Then add asafoetida and chopped green chillies.

STEP 4 -  Then add kashmiri red chilly powder.

STEP 5- Roast for 30 seconds.

STEP 6 - Now add mashed potatoes and give a nice mix. Cover and cook on medium flame 1 minute.

STEP 7 - Add 2 cups water and mix well.  Cook on low flame and let it come to boil.

STEP 8 - Now add the dry masalas - turmeric, coriander powder, salt  and kasuri methi. Give it a nice stir. Cook for 2-3 minutes.

STEP 9 -  Then add chaat masala and garam masala powder with fennel seeds. 

STEP 10 - Cook for another 30 seconds to 1 minute or until oil seperated and gravy is thickend little bit.

STEP 11 - Garnish with chopped green coriander leaves and switch off the flame.

Serve hot along with poori. This can also be served along with chapati or paratha as well.

NOTES : * This curry must be watery and not thick . It's the way is supposed to be.

* For nice red colour always use good quality chilli powder like kashmiri chilli powder or rasgulla chilli powder.

* Enjoy it with puri, paratha or rice for a satisfying meal.

For the POORI recipe, link is given below 👇https://kalpanaslacucina.blogspot.com/2016/04/gudi-padwa-special-srikhand-poori.html?m=1