The Big Book of Curry Recipes (42 page)

Transfer the pulp to a pan, add the sugar and spices and stir to combine. Bring to a boil, stirring continuously to prevent sticking, then take off the heat and allow to cool. Transfer to a lidded jar and store in the refrigerator (it will keep for up to a week). When ready to use add about 3 tbsp of the thickened panna to a glass to cold water and stir to combine.

Am Ka Panna (Spiced Mango Sherbet)

Am Ka Panna (Spiced Mango Sherbet) is a traditional Indian recipe for a classic drink of boiled green mangoes flavoured with sugar, spices and black salt that’s boiled to thicken and dissolved in water before use.

Ingredients:

2 large, raw, mangoes

2 tsp ground cumin seeds

1 tsp black peppercorns, crushed in a mortar

black salt, to taste

1/4 tsp asafoetida

150g sugar

Method:

Wash the mangoes then place in a pan of boiling water and cook for about 15 minutes, or until tender. Drain the mangoes and set aside to cool.

Peel the mangoes and cut off the pulp. Mash the pulp then press through a fine-meshed sieve with the back of a spoon to extract as much of the purée as possible.

Add the ground cumin seeds, black peppercorns, black salt, asafoetida and sugar to the mango purée and stir until the salt and sugar have dissolved.

Divide the resultant drink between four tall glasses. Fill-up with chilled water, stir to combine and serve immediately.

Black Grape Sherbet

Black Grape Sherbet is a traditional Indian recipe for a classic drink of black grape juice flavoured with sugar, spices, tamarind pulp and black salt that’s served with crushed ice.

Ingredients:

1l (4 cups) black grape juice

1 tsp fennel seeds

1/2 tsp ajwain (carob) seeds

3/4 tsp cumin seeds

3 tsp black salt

1 1/2 tbsp
tamarind paste

crushed ice

grapes, halved, to garnish

Method:

Heat a non-stick pan over high heat. When hot, use to individually dry fry the whole spices until lightly browned and aromatic. Allow the spices to cool then turn into a spice grinder or a coffee grinder. Add the black salt and grind to a fine powder.

Pour the grape juice into a jug then stir in the spice mixture along with the tamarind pulp. Add a generous scoop of crushed ice and stir well to combine.

Divide between tall glasses, garnish with a few halved grapes and serve.

Lemon Sherbet

Lemon Sherbet is a traditional Indian recipe for a classic drink of lemon juice flavoured with sugar, spices, and mint leaves that’s diluted with chilled water before serving.

Ingredients:

25ml (2 tbsp) freshly-squeezed lemon juice

2 tsp fresh mint leaves, chopped

1 tsp chaat masala

1/2 tsp black salt

4 tsp granulated sugar

pinch of salt

150ml (3/5 cup) mineral water, well chilled

Method:

Combine all the ingredients in a blender or food processor. Process until smooth then pour into a tall glass and serve.

Pineapple Aabshola (Pineapple Sherbet)

Pineapple Aabshola (Pineapple Sherbet) is a traditional Indian recipe for a classic drink of fried and stewed pineapple juice that are blended with lychees and ice and served in tall glasses .

Ingredients:

1 medium pineapple

50g (2 oz) powdered sugar

6 fresh mint leaves

black salt, to taste

4 lemongrass stalks

8 black peppercorns, crushed

2 lychees, peeled and pitted

100g (4 oz) crushed ice

Method:

Thinly pare the pineapple then cut into slices and dust these with the powdered sugar. Wash the mint leaves then arrange these on a non-stick frying pan with the pineapple slices. Heat the frying pan gently, turning the pineapple slices over from time to time, until they caramelize.

After 5 minutes, add 100ml water, bring to a simmer and cook for 3 minutes more. Take off the heat and allow to cool then turn into a blender and add the lychee flesh. Process until smooth then add the black salt and blend once more. Add the crushed black peppercorns and the crushed ice and blend once more, until smooth.

Divide the mixture between champagne glasses, garnish with a stalk of lemongrass and serve.

Badam Sherbet (Ground Almond Sherbet)

Badam Sherbet (Ground Almond Sherbet) is a traditional Indian recipe for a classic drink made from a ground almond, milk and cream puree sweetened with icing sugar and flavoured with rose water that’s chilled with crushed ice and served in tall glasses.

Ingredients:

120g (4 oz) ground almonds (badam)

500ml (2 cups) whole milk

2 tbsp double cream

75g (3 oz) icing sugar

2 tbsp rose water

2 scoops crushed ice

Method:

Combine the ground almonds, milk, cream and icing sugar in a blender. Process until smooth then add the rose water and pulse to mix.

Add the crushed ice and pulse to chill and mix (but do not process until smooth). Divide between tall glasses and serve immediately.

Gulat Ka Sharbat (Rose Petal and Pomegranate Sherbet)

Gulat Ka Sharbat (Rose Petal and Pomegranate Sherbet) is a traditional Indian recipe for a classic drink made from a blend of lemon juice, pomegranate juice, rose petals, sugar and cardamom that’s stored to mature and mixed with crushed ice before serving.

Ingredients:

juice of 2 lemons

250ml (1 cup) pomegranate juice

500ml (2 cups) aromatic rose petals (damask rose are best)

200g (1 cup) granulated sugar

1/2 tsp ground cardamom

Method:

Place the rose petals in a mortar and pound to a paste with a pestle. Scrape the petal paste into a glass bowl and pour over 250ml (1 cup) of boiling water. Sprinkle over the cardamom powder and stir to combine.

Allow to cool, cover with clingfilm and set aside to macerate in the refrigerator over night. The following day, strain the rose petal extract through a fine-meshed sieve. Add the sugar to the liquid and stir until dissolved.

When the sugar grains have vanished stir in the lemon and pomegranate juices and stir well to combine. Pour into clean bottles and store in the refrigerator to mature for 3 days.

Add an equal volume of crushed ice to the syrup before serving in tall glasses.

Mango Sherbet

Mango Sherbet is a traditional Indian recipe for a classic drink made from a blend of mango pulp, rose water, milk, sugar and cardamom that’s served chilled.

Ingredients:

500g (1 lb) ripe mango pulp

1 tbsp rose water

500ml (2 cups) whole milk

1 tsp ground cardamom

4 tbsp caster sugar

300ml (1 1/4 cups) cold water

mango slices

Method:

Scrape the mango pulp into a blender and add half the milk along with the cardamom, sugar and rose water. Process until smooth then pour into a large bowl and stir in the remaining milk and the water. Cover with clingfilm (plastic wrap) and refrigerate for 3 hours, or until thoroughly chilled. Serve in tall glasses, garnished with a slice of mango.

Zafrani Sherbet

Zafrani Sherbet is a traditional Indian recipe for a classic drink made from a blend of milk, saffron, sugar, cardamom, nuts and almond and saffron ice cream blended together and served in tall glasses.

Ingredients:

1.5l (6 cups) milk

10 saffron threads

4 tbsp granulated sugar

pinch of green cardamom powder

12 blanched almonds, slivered

8 pistachio nuts, blanched and slivered

4 scoops of
kesar badam kulfi
(almond and saffron ice cream)

Method:

Crumble the saffron threads into a cup, add 4 tbsp of the milk and set aside to infuse.

Pour the remaining milk into a thick-bottomed pan and bring just to a boil. Reduce to a simmer and cook for 10 minutes more. At this point, stir in the sugar, cardamom powder and the saffron mixture. Bring back to a simmer and cook for 5 minutes more.

Take the pan off the heat and sir in the slivered almonds and pistachio nuts. Turn into a bowl, allow to cool then refrigerate for at least 3 hours, or until thoroughly chilled.

When cold, divide the sherbet between four tall glasses. Add a scoop of kesar badam ice cream and serve immediately.

Yoghurt Sharbat

Yoghurt Sharbat is a traditional Indian recipe (from the region of Bengal) for a classic drink made with yoghurt flavoured with spices, chillies, coriander leaves and mint leaves.

Ingredients:

200g (4/5 cup) Greek or set yoghurt

black salt, to taste

1/2 tbsp sugar

1/2 tbsp chat masala

pinch of ground cumin

2 green chillies, slit lengthways

1 bunch coriander leaves

1 bunch mint leaves

Method:

Beat the yoghurt in a bowl until soft. Combine the mint leaves, green chillies and coriander leaves in a blender and process until finely chopped. Add this mixture to the beaten yoghurt then season with the black salt, sugar, chat masala and cumin powder.

Beat to combine then transfer to the refrigerator to chill for at least 2 hours then serve.

Santra Pudina ka Sharbat (Orange Juice and Mint Sharbat)

Santra Pudina ka Sharbat (Orange Juice and Mint Sharbat) is a traditional Indian recipe for a classic drink made from a blend of orange juice, mint leaves, lemon juice, orange zest and sugar.

Ingredients:

500ml (2 cups) fresh orange juice

2 tsp fresh mint leaves, chopped

1 tsp lemon juice

120ml (1/2 cup) water

1 tsp pared orange zest, shredded

sugar, to taste (60g [2 1/2 oz] makes a decent syrup)

Method:

Combine the water and sugar in a pan then bring to a boil to form a syrup. Add the orange juice, mint leaves, lemon juice and orange zest. Return to a boil then take off the heat, cover the pan then set aside to infuse at room temperature for at least 60 minutes.

Strain the liquid then chill in the refrigerator for at least 2 hours. Serve in tall glasses, topped with crushed ice and garnished with orange zest and mint sprigs.

Sharbat Gulab (Rose Petal Sharbat)

Sharbat Gulab (Rose Petal Sharbat) is a traditional Indian recipe for a classic drink made from a blend of sugar, cardamom seeds, lime juice, pomegranate juice and rose petals.

Ingredients:

600ml (2 1/2 cups) water

800g (4 cups) sugar

1/2 tsp green cardamom seeds

60ml (1/4 cup) fresh lime juice

60ml (1/4 cup) pomegranate juice

1l (4 cups) fresh rose petals, white bases of petals removed

Method:

Combine the water and sugar in a heavy-bottomed pan. Heat until all the sugar has dissolved then add the green cardamom seeds along with the lime juice and pomegranate juice. Bring the mixture to a boil then take off the heat.

Crush the rose petals in a mortar then transfer to a heat-proof bowl. Rinse any paste in the mortar out with a little of the syrup then pour all the syrup into the bowl. Set aside until it cools to room temperature. Cover with clingfilm and store in the refrigerator over night. The following day strain the mixture and discard any solids.

Bottle and store. To serve, mix one part of the rose syrup with three parts of water and pour over ice in a tall glass.

Kakhi Lassi (Rose Syrup Lassi)

Kakhi Lassi (Rose Syrup Lassi) is a traditional Indian recipe (from the region of the Punjab) for a classic drink made from a blend of milk, rose syrup and sugar.

This is a traditional beverage of the Sikhs in Punjab where this form of Lassi is served in honour of the supreme sacrifice by the fifth Guru, Arjun Dev.

Ingredients:

250ml (1 cup) milk

120ml (1/2 cup) water

60ml (1/4 cup) rose syrup (see the
Sharbat Gulab
recipe for how to make this)

2 tbsp sugar

6 ice cubes

Method:

Combine the milk, water, rose syrup and sugar in a bowl. Beat in a bowl until the sugar dissolves and the milk is a little frothy. Serve over ice.

Sharbat Gurhal (Hibiscus Flower Sharbat)

Sharbat Gurhal (Hibiscus Flower Sharbat) is a traditional Indian recipe for a classic drink made from a blend of sugar, cardamom seeds, lime juice and dried red hibiscus flowers.

Ingredients:

600ml (2 1/2 cups) water

800g (4 cups) sugar

1/2 tsp green cardamom seeds

60ml (1/4 cup) fresh lime juice

1l (4 cups) dried red hibiscus (also known as roselle or bissap) flowers

Method:

Combine the water and sugar in a heavy-bottomed pan. Heat until all the sugar has dissolved then add the lime juice. Bring the mixture to a boil then take off the heat.

Lightly crush the bissap in a mortar then transfer to a heat-proof bowl. Rinse any powder in the mortar out with a little of the syrup then pour all the syrup into the bowl. Set aside until it cools to room temperature. Cover with clingfilm and store in the refrigerator over night. The following day strain the mixture and discard any solids.

Bottle and store. To serve, mix one part of the rose syrup with three parts of water and pour over ice in a tall glass.

Spinach and Bell Pepper Smoothie

Spinach and Bell Pepper Smoothie is a traditional Indian recipe for a classic smoothie made from a blend of spinach, bell peppers, vegetables, tomatoes and ginger in a water base.

Ingredients:

80g (3 oz) young spinach leaves, washed

80g (3 oz) red or green bell pepper, washed and chopped

60g (2 1/4 oz) broccoli florets, chopped

35g (1 1/4 oz) fresh coriander leaves, chopped

120g (4 oz) tomatoes, blanched, peeled, de-seeded and chopped

2 tsp fresh ginger, peeled and chopped

1/2 tsp fresh lemon juice

180ml (3/4 cups) water

sea salt and freshly-ground black pepper, to taste

cayenne pepper, to taste

Method: