khus drink recipe | Indian khus cooler | homemade khus lemon drink | summer party mocktail | with 14 amazing images. khus drink is a quick fix lemon tinged khus flavoured drink for hot summer days. Learn how to make homemade khus lemon drink. To make khus drink, combine the Khus syrup, falooda seeds, lemon juice, and lemon drink in a deep bowl and mix well. Pour equal quantities of the drink into 4 individual glasses and top with 2 ice-cubes in each glass. Serve khus cooler immediately. Sip on this cooling homemade khus lemon drink on a hot summer’s day, and you will realise what ambrosia tastes like! Indeed, khus syrup when combined with subza seeds and lemon juice gives you so refreshing a drink that you will feel as if every cell in your body is rejuvenated by it. Why only call it a summer drink? This bright green coloured drink with a top up of lemon flavoured aerated drink is a pleasing and attractive party welcome drink too! Every sip of this aromatic summer party mocktail will add a lovely tingle to your taste buds. This khus cooler drink has to be served immediately on preparation, so make sure the lemon drink is nice and cold, and also add a few ice-cubes to the Khus Drink before serving to make it super-chill. Tips for khus drink. Soak the falooda seeds in enough water overnight. Drain excess water in any using a spoon and use them. 2. You can use any lemon flavoured aerated drink like 7 up of sprite or lemonade. 3. Ensure that the lemon drink is absolutely chilled because adding more ice cubes later will dilute the drink. Some more cool, refreshing drinks that are prefect treat on a hot summer's day - Panha, Saunf Sherbet, Nimbu Pani, Watermelon Slush and Coconut Water with Coconut Meat. Enjoy khus drink recipe | Indian khus cooler | homemade khus lemon drink | summer party mocktail | with recipe below.

quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with 12 amazing images. quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg is a yummy treat to suit all palates. Learn how to make 3 ingredient mango mousse. To make quick mango mousse, combine the mangoes and sugar in a mixer and blend it till smooth. Combine the whipped cream and ¼ cup of the prepared mango mixture in a deep bowl and fold it gently. Keep aside. Put the whipped cream mango mixture in a piping bag and cut off the tip. Keep aside. Take 5 shot serving glasses, put 1½ tbsp of the remaining prepared mango mixture in each glass and tap it lightly. Swirl approx. ¼ cup of the whipp cream-mango mixture in each glass. Top it with 1 tbsp of mangoes over each glass. Refrigerate it for 1 hour or till the mousse sets. Serve chilled. Who can resist the lure of a creamy, fluffy mousse? Indeed, melt-in-the-mouth mousses have a timeless appeal, age no bar! If you add the inimitable flavour of fresh mangoes to the picture, it gets all the more enticing! Indeed, this easy mango mousse Indian dessert, with its creamy mouth-feel and strong flavour of mangoes is a must-try in the summer months. The secret of the 3 ingredient mango mousse lies in beating the cream. It isn’t difficult. You just need to be careful of when the cream is beaten and ready. You should get soft peaks after beating. Check our recipe on how to get perfect whipped cream. Mousses are easy to make, but need a bit of tact while folding the mixture and piping it into the glasses – this recipe will make sure you get it right. Serve the mango mousse without gelatin or egg chilled, as that improves the consistency and heightens the flavour of the mangoes. Tips for quick mango mousse. 1. Make mango pulp using alphonso mangoes only for best flavour and aroma. 2. If you beat the whipped cream for later use, ensure you store it in the freezer. 3. This dessert can be refrigerated for upto 2 days. Enjoy quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with step by step photos.

jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with 16 amazing images. jowar dhani popcorn is a healthy Indian jowar puffs popcorn and much healthier than the tradition popcorn. Made from simple ingredients like jowar puffs, peanuts, dry coconut, coconut oil and Indian spices, makes jowar dhani chivda with coconut and peanuts a very healthy snack made during Holi. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda with coconut and peanuts, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy jowar dhani popcorn ? Jowar puffs are made from from jowar which is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. We have used coconut oil to make healthy Indian jowar puffs popcorn. Coconut oil is a medium chain triglycerides (MCT’s). MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance and good for your heart. Please don’t use vegetable oil in this recipe as they tend to be processed oils which cause inflammation in the body. Kids will also love this healthy Indian jowar puffs popcorn as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with detailed step by step recipe photos below.

guava smoothie recipe | Indian style guava smoothie | guava smoothie in a blender | guava smoothie with ice cream - best summer drink | guava milkshake | with images. Indian style guava smoothie is a luscious party style pink coloured Indian drink which is sure to lure any one. Learn how to make guava smoothie in a blender. To make guava smoothie, combine the guava juice, coconut milk and vanilla ice-cream and blend in a blender till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 2 individual glasses. Serve chilled. Ready in a jiffy, this sumptuous drink can be enjoyed any time you have guava juice and coconut milk on hand. Both vanilla ice cream and coconut milk have a creamy mouth feel, which makes the guava milkshake a luxurious sip! Indian style guava smoothie is a perfect coolant for the summers, especially if you guest over for a chat and chaat party. Simple to make, it is a recipe which kids can make and adults can enjoy. Tips for guava smoothie / guava milkshake. 1. It is preferable to use readymade guava juice for this preparation, as it will give you a smooth finish without seeds. Moreover, sometimes fresh guava juice might end up being a bit sour. 2. If coconut milk is unavailable, replace it with 5 tbsp of fresh thick curd and proceed as per the recipe. Thin curd might make the smoothie runny. 3. If you are blending and serving it immediately, then ensure all ingredients are chilled. Enjoy guava smoothie recipe | Indian style guava smoothie | guava smoothie in a blender | guava smoothie with ice cream - best summer drink | guava milkshake | with images and video below.

khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with 16 amazing images. khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat is a cooling drink to beat the heat. Learn how to make khus ka summer drink. To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink in 6 individual glasses. Serve immediately with ice cubes. A brilliant green drink prepared with ingredients such as khus, kewra, lemon juice and falooda seeds provides a truly cooling experience. All you need to prepare in advance is falooda seeds. You can soak them and refrigerate them. The Mughlai khus ka sharbat can be assembled just before serving. The lemon juice gives the drink the required tanginess and the falooda seeds provide just the right amount of substance in khus ka summer drink. The kewra water, on the other hand, adds to the flavour of this drink. Tips for khus ka sharbat. 1. Buy the readymade khus syrup for this recipe. It is available in most supermarkets and grocery stores. 2. The syrup has the correct proportion of sugar, so there is no need to add extra sugar while making the drink. 3. Kewra water can be substituted with kewra essence, which is more concentrated. 4. If you wish, you can make the drink and chill. But then add the soaked falooda seeds. Soak the falooda seeds and refrigerate them too. Add them just before serving. Enjoy khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with step by step photos.

raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | with 20 amazing images. Beat the heat with these sweet and tangy raw mango popsicle made with mint and raw green mangoes. Learn how to make raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | raw mango popsicles is an interesting twist given to Aam panna which is a traditional summer beverage enjoyed all over India known for its cooling properties! This tangy, sweet and chatpata raw mango mint ice cream is the perfect way to cool off! This kache aam ki chuski recipe is very easy to prepare and all you need is simple ingredients like raw mangoes, mint leaves and few other ingredients which are easily available at home. This popsicle is sure to be loved by kids and adults too! Tips to make raw mango popsicle: 1. Do not cover the popsicles otherwise they won’t get set properly. 2. Ensure to keep half the freezer empty, so the kulfi sets well. 3. Make sure that the water content in the mixture should be more. Enjoy raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | with detailed step by step recipe with photos.

kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde | kairi ka pani is an excellent Indian summer cooler to quench your thirst on hot sunny days. Learn how to make kairi panha. It is also called 'Panha' in most other regions of India. Kacchi kairi ka pani is a delicacy made of boiled raw mangoes and has an added zing of black salt, cumin and ginger powder. Try this when raw mangoes are available in season from March to May. The keri ka pani ke fayde is mainly to protect the human body from dehydration during the severe heat waves that hit the region during summer as raw mangoes are considered to have a cooling effect in the body. The sugar is an instant boost of energy as well. To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally. Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp. Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well. Mash it thoroughly using a potato masher. Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 6 individual glasses and serve chilled. While we have cooked the raw mangoes in a deep pan to make kairi panha, you can also pressure cook them with some water and proceed as per the recipe. This will save on cooking time. Tips for kairi ka pani. 1. Select proper raw mangoes. They have firm skins and gives off a tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Make a batch of this kairi pulp and store it in the deep freezer. Remove and keep for half an hour before serving, make your drink and enjoy it. Enjoy kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde.

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