6 medium sized Green Mangoes
3/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed
1/2 tsp Red chili Powder
1 tsp Salt
3 tblsp Sugar
3 tblsp chopped Mint Leaves
Place the mangoes with water to cover in a sauce-pan and bring to boil.
Simmer for 10 minutes.
Drain off the water and then peel, pulp the mango with a spoon.
Place the pulp in a deep bowl.
Add water, sugar, salt, chilli and cumin.
Stir in the mint and whisk again.
Transfer it to a jug.
Serve chilled with crushed ice.
2 tblsp minced Ginger
1/4 cup Lemon juice
1 cup Sugar
Thin slices of Lemon (for garnishing)
In a small pan stir together two cups of water with sugar and ginger.
Bring the mixture to a boil, stir until the sugar is dissolved. Simmer it for about three minutes.
Strain the syrup through a fine sieve set over a bowl and let it cool.
In a jug, mix the cooled syrup, three and a half cups of water and the lemon juice.
Stir the lemonade well.
Divide the lemonade among tall glasses filled with ice cubes and garnish each glass with a lemon slice.
Ginger Lemonade is ready to be served.
Pic courtesy: trialx.org
4 cup plain Yogurt
1 cup Water
1 cup Mango Pulp
1/2 cup Sugar
1/4 cup Pistachios (grounded)
In a blender, mix the yogurt, water, mango pulp, and sugar.
Whisk briskly until completely mixed. Refrigerate.
Sprinkle the ground pistachios over the top and serve.
Pic courtesy: blog.junbelen.com