Beverages Recipe

Punjabi Style Lassi

Ingredients: Yogurt (preferably thick and fresh), cold water or milk, sugar (optional), cardamom powder

Recipe: To make Punjabi lassi, start by placing 1 cup of fresh yogurt in a blender. Add 1/2 to 1 cup of cold water or milk, depending on how thick or creamy you prefer your lassi. Add sugar to taste (typically 1-2 tablespoons) and blend until smooth and frothy. If you like a slightly spiced flavor, you can add a pinch of cardamom powder. For extra chill, add a few ice cubes and blend again. Optionally, you can add a few drops of rose water for a fragrant touch. Pour the lassi into a tall glass and serve immediately, garnished with a pinch of cardamom powder or a few fresh mint leaves. Enjoy this refreshing, creamy Punjabi lassi on a hot day or with your favorite meal!

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Kashmiri Kahwa

Ingredients: Water, green tea leaves, cinnamon stick, cardamom pods, cloves, saffron strands, sugar or honey (to taste), slivered almonds, crushed pistachios (optional), rose petals (optional).

Recipe: In a saucepan, bring water to a boil. Add the cinnamon stick, crushed cardamom pods, cloves, and saffron strands. Let the spices simmer for 3-4 minutes, allowing their flavors to infuse into the water. Next, add the green tea leaves to the simmering water and let it steep for 2-3 minutes. Be careful not to over-steep, as green tea can become bitter. Add sugar or honey to taste, stirring to dissolve. If you want a richer flavor, you can also add a little more saffron for extra color and fragrance. Strain the kahwa into cups, discarding the tea leaves and spices. Garnish with slivered almonds and crushed pistachios for added crunch, and a few rose petals for an authentic touch (optional). Serve hot and enjoy the soothing, aromatic Kashmiri kahwa!

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Dalgona Coffee

Ingredients: Instant coffee powder, sugar, hot water, milk (any type), ice cubes (optional).

Recipe: In a mixing bowl, combine 2 tablespoons of instant coffee powder, 2 tablespoons of sugar, and 2 tablespoons of hot water. Using a hand mixer or whisk, beat the mixture for about 3-5 minutes until it becomes fluffy, creamy, and light brown in color. Fill a glass with ice cubes (if desired) and pour in the milk, leaving some space at the top. Gently spoon the whipped coffee mixture over the milk, creating a layered effect. Stir the coffee into the milk just before drinking, and enjoy the rich, frothy texture of dalgona coffee!

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Masala Chai

Ingredients: Water, milk, tea leaves (or tea bags), sugar (to taste), ginger (fresh, grated or sliced), cardamom pods, cinnamon stick, cloves, black peppercorns, fennel seeds (optional)

Recipe: In a saucepan, add water, grated ginger, crushed cardamom pods, cinnamon stick, cloves, black peppercorns, and fennel seeds (if using). Bring the mixture to a boil, allowing the spices to infuse into the water for 2-3 minutes. Once the spices are well-infused, add tea leaves (or tea bags) and let it simmer for 2-3 minutes. Adjust the strength of the tea based on your preference. Add sugar to taste and stir until dissolved. Next, pour in the milk and bring the mixture to a boil again. Once the chai reaches a rolling boil, reduce the heat and let it simmer for another 2-3 minutes to allow the flavors to blend. Strain the chai into cups, discarding the spices and tea leaves. Serve hot and enjoy your aromatic, flavorful masala chai!

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Virgin Mojito

Ingredients: Fresh mint leaves, lime (cut into wedges), sugar or simple syrup, soda water (or club soda), ice cubes.

Recipe: In a glass, add a handful of fresh mint leaves and lime wedges. Muddle the mint and lime together using a muddler or the back of a spoon to release the oils and juice. Add sugar or simple syrup to taste, depending on your sweetness preference. Fill the glass with ice cubes and pour soda water (or club soda) over the mixture. Stir well to combine all the ingredients. Garnish with additional mint leaves and a lime wedge for decoration. Serve chilled and enjoy the refreshing, zesty flavors of your virgin mojito!

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Blueberry Smoothie

Ingredients: Fresh or frozen blueberries, banana, Greek yogurt (or regular yogurt), honey or maple syrup (optional for sweetness), milk (or almond milk, coconut milk, etc.), ice cubes (optional).

Recipe: In a blender, combine 1 cup of blueberries, 1 ripe banana, 1/2 cup of Greek yogurt, and 1/2 to 1 cup of milk (adjust based on desired consistency). Add honey or maple syrup if you prefer extra sweetness. If using frozen blueberries, you can skip the ice cubes; otherwise, add a few ice cubes for a colder, thicker smoothie. Blend until smooth and creamy. Pour into a glass and serve immediately, optionally garnished with a few fresh blueberries or a sprig of mint. Enjoy your refreshing blueberry smoothie!

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Mango Mastani

Ingredients: Mango pulp (fresh or canned), vanilla ice cream, milk, sugar (optional), crushed ice, chopped nuts (cashews, almonds, pistachios), fresh mango pieces, rose syrup or saffron (optional, for garnish).

Recipe: Start by blending 1-1.5 cups of mango pulp (fresh or canned) with 1/2 cup of milk and 1-2 scoops of vanilla ice cream until smooth. If you prefer a sweeter drink, you can add sugar to taste. For a thicker consistency, add more ice cream or some crushed ice. Pour the mango mixture into a tall glass, filling it up to about three-quarters full. Top the drink with a scoop of vanilla ice cream, a drizzle of rose syrup or saffron (optional), and garnish with chopped nuts and fresh mango pieces. Serve immediately with a straw and enjoy this rich, creamy, and indulgent mango mastani!

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Thandai

Ingredients: Milk, sugar, water, almonds, cashews, pistachios, melon seeds, fennel seeds, cardamom pods, black peppercorns, rose petals (optional), saffron strands (optional), rose water (optional).

Recipe: To make thandai, start by preparing the paste by soaking 10-12 almonds, 10-12 cashews, 10-12 pistachios, 1 tablespoon melon seeds, 1 tablespoon fennel seeds, 4-5 cardamom pods, and 4-5 black peppercorns in water for 3-4 hours, or overnight. After soaking, blend these ingredients into a smooth paste using a little water. In a saucepan, heat 4 cups of milk and add sugar to taste (about 3-4 tablespoons), stirring until the sugar dissolves. Let the milk come to a slight boil, then remove it from the heat and allow it to cool to room temperature. Once cooled, add the prepared thandai paste to the milk, stir well, and let it sit for about 30 minutes for the flavors to infuse. Optionally, you can add saffron strands or a few drops of rose water for extra flavor. After the milk has infused, strain it through a fine sieve to remove any coarse particles. Pour the strained thandai into glasses, garnish with chopped nuts and rose petals if desired, and serve chilled for a refreshing, spiced drink.

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