1,000 Indian Recipes (329 page)

1.
Soak the almonds overnight in water to cover by 2 inches. Drain and peel off the loosened brown skin. Soak the melon seeds at least 1 hour in water to cover. Meanwhile, prepare the dessert masala.

2.
In a blender, process together the almonds, melon seeds, black peppercorns, cardamom seeds, 1 cup milk, and sugar until smooth. Add the remaining milk, saffron, and rose essence, and blend again until smooth and frothy.

3.
Refrigerate at least 1 hour to blend the flavors. Garnish with the dessert masala and rose petals, if using, and serve over crushed ice.

Variation:
For a quicker and easier version, make a dry blend that can be mixed into the milk as the need arises. Do not soak the almonds; instead, buy blanched raw almonds and grind them together with all the other dry ingredients to make a fine powder. Add to cold milk, along with the rose essence, and serve.

Hot Milk with Pistachios and Poppy Seeds

Badaam aur Khas-khas ka Garam Doodh

Makes 2 servings

This is a perfect night-time drink. The combination of hot milk and poppy seeds is believed in ayurvedics to relax and soothe the body, and thus lead to a good night's sleep. White poppy seeds are available in Indian markets.

Seeds from 5 green cardamom pods

¹
⁄
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cup shelled raw pistachios

¹
⁄
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cup blanched almonds

2 tablespoons white poppy seeds

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⁄
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teaspoon saffron threads

8 to 10 black peppercorns, or to taste

3 cups milk

Sugar (optional)

1.
Prepare the cardamom seeds. Then, place the pistachios, almonds, poppy and cardamom seeds, saffron, and black peppercorns in a spice grinder and grind to make a fine powder.

2.
In a heavy saucepan (not nonstick), mix together the milk and ground spices and bring to a boil over high heat, stirring constantly. Reduce the heat to medium and simmer, stirring, another 5 minutes. Add sugar to taste and serve hot.

Ice-Blended Cold Coffee with Ice Cream

Thandi Kaffee

Makes 2 servings

This British-influenced beverage has become the drink of the masses in India. It's quick to make and delicious.

2 cups milk

1 to 2 teaspoons sugar, or to taste

2 to 3 teaspoons instant coffee

4 to 5 scoops coffee or vanilla ice cream

1.
Place the milk, sugar, instant coffee, and 2 scoops ice cream in a blender, and blend until frothy.

2.
Divide the remaining ice cream into 2 tall serving glasses and pour the blended coffee over each one. Serve with a straw and a tall spoon.

Spiced Cold Coffee

Masaladar Thandi Kaffee

Makes 2 servings

Indians routinely spice up their chai teas, but sometimes they serve spiced coffees. This coffee can also be served hot. Add the milk into the coffee pan and bring to a boil, then strain and serve.

1 cup water

1 (1-inch) stick cinnamon

4 whole cloves

1 black cardamom pod, crushed lightly to break the skin

1
¹
⁄
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to 2 teaspoons instant coffee

1
¹
⁄
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cups milk

1.
Put the water, cinnamon, cloves, and cardamom pods in a medium saucepan and bring to a boil over high heat. Then cover the pan, reduce the heat to low, and simmer until the water turns brown and about
³
⁄
₄
cup of water remains in the pan.

2.
Mix in the instant coffee and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 1 minute. Let cool and . refrigerate 2 hours or up to 2 days.

3.
Before serving, strain and discard the whole spices. Divide the coffee into 2 cups, mix in the milk or a combination of milk and water, and serve.

Fruit Coolers

Spicy Fresh Lemonade

Shakanjvi

Makes 2 10-ounce servings

Shakanjvi is the refreshing summer drink of choice in most parts of India. Besides being inexpensive and delicious, on a hot day every sip hydrates the body, replenishes lost salts, and has an overall cooling effect.

¹
⁄
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teaspoon
dry-roasted
and coarsely ground cumin seeds

¹
⁄
₄
cup sugar

1
¹
⁄
₂
cups water

2 to 3 tablespoons fresh lime or lemon juice, or to taste

1 teaspoon minced fresh mint leaves

A pinch of ground black salt (optional)

A pinch of freshly ground black pepper

Crushed ice or ice cubes

Prepare the cumin seeds. Then dissolve the sugar in the water. Mix in the lime juice, mint leaves and the spices, and serve over ice.

Variation:
Dissolve the sugar in about
¹
⁄
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cup water, add 1 cup sparkling mineral water or club soda, and continue with the rest of the recipe.

Fresh Lime Soda with Berries

Beri aur Sodae ki Shakanjvi

Makes 2 servings

Make more concentrate than you need. It keeps about 10 days in the refrigerator and freezes well.

¹
⁄
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cup any one or mixed fresh berries, such as blueberries, raspberries, or chopped hulled strawberries

3 tablespoons sugar

2 tablespoons fresh lime juice

¹
⁄
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cup water

Crushed ice or ice cubes, and chilled club soda, to taste

Fresh lime slices

1.
Place the berries, sugar, and lime juice in a small saucepan and cook over medium heat until the sugar melts and the berries are very soft, about 5 minutes.

2.
Pass through a food mill to remove the seeds, or process in a food processor or blender and then pass through a very fine-mesh strainer. Add about
¹
⁄
₄
cup water to the seeds and strain the seeds more to get all the juices. Return all the juice to the pan and bring to a boil once more.

3.
Divide into 2 glasses, add ice and, club soda to taste, garnish with lime slices, and serve.

Sparkling Savory Mint-Lime Cooler

Pudina aur Sodae ki Shakanjvi

Makes 2 servings

Made with a purée of fresh green chile pepper, scallion, and fresh herbs, this savory cooler is a delightful thirst quencher on hot summer afternoons.

1 fresh green chile pepper, such as serrano, stemmed

1 scallion, coarsely chopped

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⁄
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cup coarsely chopped fresh mint leaves

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cup coarsely chopped fresh cilantro leaves