Badam Doodh / Almond Milk Shake

We Indians, surely have a thing for milk. The fascination and fixation for milk even produced a legend like Milkha Singh, though it is sheer coincidence that even the name begins with the word 'milk'. Then, there's the fascination for milk-based drinks and milkshakes that come in myriad varieties and flavors, with uses that range from thirst quenchers to desserts to energy drinks and even cannabis (bhang)-based cocktails called as thandai. A good glass of milk, boiled with a clutch of crushed dry fruits like almonds, pistachios, walnuts, dates, and more, laced with cardamom or chironji seeds, served chilled or warm, is surely a comfort drink for a sweltering hot day or a shivery cold night.

Ingredients

Milk - 2 cup
Almonds - 18 to 20
Saffron - a pinch or Saffron syrup - 1 tsp
Cardamom powder - a pinch
Sugar - 2 tsp
Soak the almonds in lukewarm water.

Boil the milk and keep aside. After a few minutes strain it to take out any of the cream that forms on top. Grind the almonds in 1/4th cup milk to a fine paste. Add this paste to the rest of the milk and strain it if you like especially for children. I prefer not to strain it. Then add the sugar, saffron strands and cardamom powder. Mix well and keep in the refrigerator to cool. Serve it either cool or chilled.

For people with lactose intolerence try the same with almond milk. Soak about half a cup of almonds overnight or even upto 24 hours and grind to a fine paste. Then add water and pulse it once more. Use a fine mesh sieve to separate the milk. Grind the leftover nut pieces with a little water and again sieve to get the fine milk, discard any remains. Add the sugar, saffron strands and cardamom powder. Mix well and keep in the refrigerator to cool. Serve it either cool or chilled.

 

Strawberry Lemonade

My husband and I like flavored lemonade and usually keep an eye out for fruit crushes, flavorings and syrups to make some interesting drinks. We had flavored lemonade for the first time when we were in the US. Once when we were at a restaurant with my sister and family my husband ordered strawberry lemonade and when my niece who was 3 then, saw the play of color in the glass of lemonade she immediately wanted a sip from the glass. After one sip, she liked it so much she refused to return the drink to my husband!

On our trip to Kasauli, we picked up a couple bottles of fruit crushes to make flavored lemonade and this strawberry crush was one of them. It's very simple to make and can be easily made in large quantities if you are expecting guests.

Ingredients

A jugful of lemonade

Strawberry crush

Make a lightly sweetened lemonade ahead of time and keep in the refrigerator. When the guests arrive, pour a splash of strawberry crush in the glasses and carefully pour the lemonade in each glass. Do not let the the contents mix so that the colors are also separate creating a visual appeal. Add a stirrer to each glass and serve.

You can jazz it up by serving it differently. Shave some ice in a blender, take a glass and pour a teeny weeny bit of strawberry crush, then top with shaved ice and add a little more strawberry crush. Pour the lemonade carefully without mixing the contents. The color of the strawberry crush will seep through the shaved ice and you will have a great looking drink. Add a stirrer and your drink is ready.

Serve the Strawberry Lemonade in different glasses and try and get your hands on some jar glasses as well.

 

 

My Strawberry Lemonade goes to
- C'mon chefs cook up some - starters and welcome drinks hosted by cookclickndevour
 

Spiced Tea / Masala Chai for that sore throat

I am continuing with my series of recipes - hot and spicy to soothe my throat and jog my congested chest and blocked nasal passages and how can tea be left far behind. Our everyday tea cuppa is great to gulp down a sore throat but try a masala chai / spiced tea instead and see the difference. It soothes the throat and at the same time generates heat in the body that opens up the sinuses and aids perspiration.

Ingredients
Water - 2 cup
Milk - 4 tbsp
Tea leaves - 2 tsp
Ginger, crushed - 1tsp
Peppercorn - 7 to 8
Clove - 2
Green cardamom - 1/2, peel and seeds
Sugar as per taste

Use a mortar and pestle / silbatta to crush the ginger, peppercorn, cardamom and clove together. Add the water and this crushed spice mix into your tea kettle and put it on heat. I like to keep it on low to allow the spice enough time to steep. When this mix comes to a boil, lower the heat and let I simmer for a few minutes then add the milk and sugar and let it boil on low. Take off the heat and pour into mugs after a couple of minutes.

Take big sips of the hot tea and let it steam down your throat; the spice and heat warms you instantly.

Notes: I use large mugs and 2 cups of water and milk  reduces eventually to a little less than a cup when the tea is made.
This is more a medicinal tea than the regular masala chai.
When we stayed in the US, I had this tea most evenings on my return from work, it actually thawed me and helped bear the cold Northeast winters.

 

Benefits of:

- Ginger infused in hot water / tea is known to warm the respiratory tract making it a soothing remedy for colds, flu and coughs.
- Cloves are rich in flavonoids and a component called eugenol that is a mild anesthetic and contains anti-inflammatory properties.

- Cardamom, like ginger has anti-inflammatory properties that limit pain and swelling especially mucus membranes, the mouth and throat. It may help prevent and relieve cold and flu symptoms and is used for cough and bronchitis as well.