How to Cook Indian Read Online Free PDF Page B

water and serve.
    Gulab-E-Aab
Rose drink
This rose drink has a layer of a special type of dessert called malai burfi on top. You can find the dessert at any Indian store. As a variation, you can top the drink with a scoop of vanilla ice cream instead.
Serves 4.
7½ cups (1.5 liters) whole milk
½ cup (125 grams) sugar
A few saffron threads
½ teaspoon ground green cardamom
2 tablespoons rose syrup
4 malai burfi (condensed-milk mithai, store-bought)
10 almonds, blanched (see Note), peeled, and slivered
20 pistachios, blanched (see Note), peeled, and slivered
1. Place a deep nonstick saucepan over high heat and add the milk. Lower the heat to medium, add the sugar, and cook, stirring, until the sugar dissolves. Transfer to a bowl. Add the saffron and stir until it dissolves.
2. Add the cardamom to the milk and stir. Set aside to cool to room temperature.
3. Add the rose syrup and stir. Place the bowl in the refrigerator to chill.
4. Ladle into individual glasses. Crush the malai burfi and sprinkle it over the top of the milk in each glass. Garnish with almonds and pistachios and serve cold.
Malai burfi: This delicious Indian dessert is prepared by boiling milk and reducing it until most of the moisture evaporates. Once the milk thickens to a solid mass, it is flavored with sugar and other ingredients. It is then shaped into small pieces.

To blanch almonds or pistachios, put them in 1 cup (200 ml) boiling water for 5 minutes. Drain and rub off the skins.
    Jal Jeera
Refreshing spicy drink
This drink is very popular in Indian homes. Be sure to use fresh cumin. Check with your nose: If the cumin is aromatic, then the spice is active and hasn’t lost its flavor.
Serves 4.
2 tablespoons ground roasted cumin (page 32)
2 tablespoons fresh mint-leaf paste (50 leaves)
½ teaspoon fresh cilantro-leaf paste (¼ cup leaves)
1½ tablespoons amchur (dried mango powder)
1 tablespoon black salt
3 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
Fresh mint leaves
1. In a large jug, combine the cumin, mint paste, cilantro paste, amchur, black salt, lemon juice, and sugar.
2. Add 5 cups (1 liter) cold water and stir until all the ingredients are well blended.
3. Pour into individual glasses, garnish with mint leaves, and serve cold.
    Kairi Panna
Tart green mango drink
This tart mango drink is the perfect chiller for summer. You can add mint leaves for garnish if you like.
Serves 4.
1 large green mango
1 teaspoon ground roasted cumin (page 32)
8 to 10 whole black peppercorns, crushed
¾ teaspoon black salt
Small pinch of asafetida
½ cup (125 grams) sugar
1. Wash the mango well under running water.
2. Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. When it comes to a boil, add the mango and lower the heat to medium. Cook for 25 minutes or until the mango is soft and the skin begins to peel off. Let cool to room temperature.
3. Drain off the water and peel and pit the mango; mash and strain the pulp into a deep bowl.
4. Add the cumin, pepper, black salt, asafetida, and sugar. Stir until the sugar is dissolved.
5. Divide the mixture between 4 tall glasses, then fill them with cold water. Stir well and serve immediately.
You can make the pulp in bulk and store it in the refrigerator. It will keep for up to a week.
    Kale Angoor Ka Sharbat
Black grape drink
This delightful tangy and strong-tasting drink is very popular during hot Indian summers. You can also prepare it a few hours before serving. Chill it and then serve over crushed ice.
Serves 4.
¾ teaspoon cumin seeds
½ teaspoon ajwain
1 teaspoon fennel seeds
1 tablespoon black salt
4 cups (800 ml) black grape juice
1½ tablespoons tamarind pulp
Crushed ice
1. Place a shallow pan over medium heat, add the cumin, ajwain, and fennel, and roast for 2 minutes or until fragrant. Let cool and transfer to a spice grinder. Add the black salt and grind to a fine powder.
2. Pour the black grape juice into a jug; add the ground spices and tamarind pulp and stir well.
3. Add