Drinks
PLUM JUICE WITH HONEY AND CHAAT MASALA
AVOCADO AND MANGO WITH BLACK PEPPER
PASSION FRUIT AND STAR ANISE BATIDA
DRIED FRUIT MILKSHAKE WITH CARDAMOM SCENT
RAMBUTAN, MULBERRY, AND ROSE WATER
POMEGRANATE HONEY TOFU SMOOTHIE
Gingery Lemonade
A simple and delightful drink; the ginger provides a pungency, which is balanced by the sourness of the lemon. A nice twist to a classic, this drink can be made well in advance and also stored.
MAKES 4 TO 6 CUPS
4 tablespoons sugar
Juice of 4 lemons, or to taste
2 tablespoons fresh ginger juice
Pinch of salt
15 to 20 tips of mint sprigs
Combine the sugar, lemon juice, ginger juice, salt, and 3 cups of cold water in a blender.
Add 2 cups of ice and blend until the mixture is smooth and slushy. Add more water or ice until the texture is to your liking.
Garnish with mint and serve.
Gingery Lemonade
Green Mango and Mint Cooler
As the days become longer and we enter the summer, for me the greatest joy is the season of green mangoes. Green mangoes are used in a variety of recipes, such as curries, pickles, and also cooling drinks such as this one.
MAKES ABOUT 4 CUPS
1 medium green mango
1 teaspoon cumin seeds, roasted
1 teaspoon black salt
3 tablespoons honey, or to taste
1 teaspoon chaat masala
3 tablespoons sugar, or to taste
1 tablespoon finely chopped mint leaves
2 lime wedges
Bring 3 cups of water to a boil on high heat. Add the mango, reduce the heat to low, and simmer until the mango is tender, about 10 to 15 minutes.
Remove the mango from the water and set aside to cool. Then peel and remove all the flesh, using a sharp knife and a spoon. Reserve the pulp.
Place the mango pulp, cumin seeds, black salt, honey, and chaat masala powder into a blender and process until smooth.
Add 3 cups of water to the mango mixture, cover, and refrigerate until chilled.
Spread the sugar and mint leaves on a plate. Moisten the rim of a glass with a lime wedge. Turn the glass upside down and dip it into the mixture of sugar and mint to evenly cover the rim. Gently pour the mango drink into the glass over ice and serve.
Green Mango and Mint Cooler
Spicy Mandarin Cilantro
As you travel during summer in North India, one comes across street carts carrying earthen pots covered with a red cloth, serving cool drinks to weary travelers. It rejuvenates and hydrates at the same time. Tabasco is used in a number of cocktails, and when added in this recipe, it offers a nice hint of spiciness. When adding a hot spice to your recipes, be sure to adjust the level of heat to suit your palate.
MAKES 4 CUPS
4 cups freshly squeezed mandarin juice
2 teaspoons chili powder
1 teaspoon chili sauce, such as tabasco
Pinch of salt
Fresh cilantro leaves for garnish
Combine the juice, chili powder, chili sauce, and salt in a jug and refrigerate for at least 1 hour. The longer it is chilled, the more the flavors develop.
Pour into glasses with ice and garnish with cilantro leaves.
Spicy Mandarin Cilantro
Plum Juice with Honey and Chaat Masala
I love the citrusy-salty aroma of chaat masala in drinks and appetizers. I prefer using fresh plums for this recipe, because they not only add a wonderful layer to the flavor, but they are also very high in antioxidants. Add a little extra honey if you like your drink on the sweeter side.
MAKES 4 CUPS
3 cups freshly squeezed plum juice, plus wedges for garnish
4 tablespoons lime juice
1 teaspoon honey
1 teaspoon chaat masala
Mix together the plum juice, lime juice, honey, and chaat masala in a jug.
Chill for 1 hour to enhance the flavors.
Serve chilled garnished with plum wedges.
Plum Juice with Honey and Chaat Masala
Kiwi-Mint Smoothie
Green is the color of a fresh and invigorating drink. I like to freeze this mixture into ice cubes, which I then crush and serve in small glasses. Coral-colored Indian black salt is often used in cool summer drinks adding a burst of smoky tanginess. The black kiwi seeds add a wonderful bite and distinct presentation to this drink.
MAKES 4 CUPS
8 to 10 ripe kiwis, plus more for garnish
½ cup freshly squeezed lemon juice
1 teaspoon cumin seeds, roasted and coarsely ground
2 pinches of black salt
10 mint leaves
2 tablespoons honey, or to taste
Carefully peel the kiwis with a paring knife and coarsely chop them.
Transfer the kiwis to a blender and add the lemon juice, cumin seeds, black salt, mint, and honey and blend until smooth. Add water as required to smoothe the mixture.
Serve chilled garnished with kiwi slices.
Kiwi-Mint Smoothie
Soy Milk Ginger Smoothie
I love the peppery combination of radish and smooth, creamy, earthy soy milk. For a milder taste and bite, you can also use French breakfast radish. I have also tried making this drink with buttermilk instead of soy milk and it works very well.
MAKES 4 CUPS
3 cups soy milk
2 tablespoons fresh ginger juice
2 tablespoons honey, or to taste
Pinch of nutmeg
10 to 12 red radishes, trimmed and coarsely chopped
Small bunch of micro radish
Combine the soy milk, ginger juice, honey, nutmeg, and radishes in a blender and process until smooth.
Serve chilled or over ice, garnished with micro radish.
Soy Milk Ginger Smoothie
Cinnamon Fennel Chai
Rejuvenate yourself with this flavor of chai at any time of the day. I generally make this tea in large quantities and add milk when required. You can also serve this wonderful chai chilled over ice. Feel free to substitute your choice of spices to make your own version.
MAKES 4 CUPS
2 tablespoons black tea
3 cloves
2 whole star anise
One 2-inch cinnamon stick
1 teaspoon fennel seeds
¼ cup whole milk, or to taste
2 tablespoons sugar, or to taste
Bring 4 cups of water to a boil in a medium pan on high heat. Add the tea and cook for a minute. Reduce the heat to low and add the cloves, star anise, cinnamon, and fennel and simmer until fragrant, about 2 to 3 minutes. Add the milk and continue to cook for your desired taste.
Strain and serve hot with the sugar on the side.
Cinnamon Fennel Chai
NECTAR
The one memory I have of the summer, besides the mangoes, is of the big earthen pot with a small plastic tap (which always leaked, drop by drop). For me, the cool refreshing water from this pot, with its characteristic scent of the earth, was the closest to any heavenly nectar I could ever taste.
Even today I have always loved serving my own homemade drinks and creating my own concoctions. I would add my own freshly grounded spices, fragrant herbs, and hand-crushed ice, just to give them a new look and taste.
Since I was always seduced by perfectly ripe peaches, moist plums, sour and very seasonal grewia asiatica, and the super fragrant roses that grew in my garden, I wanted to incorporate these flavors when making flavorful delightful drinks. These are simple to make and can be ready in no time at all.
Avocado and Mango with Black Pepper
Avocados add a rich, buttery creaminess to this drink. The sweet, ripe mangoes and the slight spiciness of black pepper make this drink delicious. It’s also highly nutritious and a new favorite in nonalcoholic drinks. If you prefer a thinner consistency, you can add a little milk.
MAKES 4 CUPS
3 large soft, ripe avocados
2 ripe mangoes, peeled and flesh removed, plus wedges for garnish
1½ cups plain yogurt
½ teaspoon vanilla extract
2 tablespoons sugar
Pinch of salt
Pinch of black cracked pepper
Combine the avocados, mango, yogurt, vanilla, sugar, and salt in a blender with 1 cup of water and blend until smooth. Cover and chill in the refrigerator.
Transfer to a serving glass, sprinkle with the black pepper, and garnish with mango wedges.
Avocado and Mango with Black Pepper
Berry Beet Medley
When I am in the mood for a quick, healthy on-the-go meal, I generally make this shake. It is a toast to a nutritious vegetarian diet. Feel free to add fruits of your choice to give it a natural sweetness. I generally keep the vegetables and fruits covered in the refrigerator, ready to be juiced fresh for this energy booster.
MAKES 4 TO 6 CUPS
6 to 8 medium beets, trimmed and peeled
2 to 3 carrots, peeled
10 to 12 grapes
1 cup mixed berries
2 teaspoons honey, or to taste
Juice all the vegetables and fruits through a juicer.
Mix in the honey and serve fresh.
Berry Beet Medley
Passion Fruit and Star Anise Batida
This drink is inspired by the popular Brazilian cocktail made with liquor from fermented sugarcane juice. In Portuguese, "batida" means shaken or blended. The intense aromatic flavor of the passion fruit added to the condensed milk adds a special tang. It combines well with the licorice flavor of star anise. This is my version of that classic drink.
MAKES 4 TO 6 CUPS
6 to 8 passion fruits, halved
¼ cup condensed milk
2 cups fresh sugarcane juice
1 cup coconut milk
1 teaspoon finely ground star anise
Scoop the flesh out of the passion fruit and place it in a mixing bowl.
Add the condensed milk, sugarcane juice, coconut milk, and 1 cup of crushed ice and combine in a cocktail shaker. Pour into glasses and serve immediately, sprinkled with star anise.
Passion Fruit and Star Anise Batida
Cucumber Pineapple Cooler
This smooth drink is like nectar poured into glasses, with the tropical flavors of coconut and pineapple lending their sweetness to refreshing cucumber. The spicy undertones of ginger add a seductive aroma to this drink.
MAKES 4 TO 6 CUPS
3 cups cucumber, coarsely chopped
2 stalks celery, coarsely chopped, plus more for garnish
3 cups fresh pineapple juice
1 tablespoon fresh ginger juice
Place the cucumber, celery, pineapple juice, and ginger juice in a blender or a food processor and blend until smooth.
Garnish with the celery stalks and serve chilled over ice.
Cucumber Pineapple Cooler
Ginger Elderflower Lassi
A creative variation of the classic Indian smoothie, which is the cooling drink of the summer. The elderflower syrup adds tangy-sweet floral notes of flavor alongside the smoky taste and aroma of roasted cumin.
MAKES 4 CUPS
3 cups plain yogurt
1 tablespoon elderflower syrup
One 1-inch fresh ginger, peeled and sliced
½ teaspoon cumin seeds, roasted and ground
Pinch of salt
Pinch of sugar
1 teaspoon black pepper, coarsely ground
Place yogurt, elderflower syrup, ginger, cumin seeds, salt, and sugar in a blender with 1 cup of ice and ½ cup of water and blend until smooth.
Serve in a glass, sprinkled with black pepper.
Ginger Elderflower Lassi
Dried Fruit Milkshake with Cardamom Scent
This drink is a wonderful welcome to guests for any occasions. I sometimes prefer to serve it warm for gatherings in winter as it makes for a nutritious and comforting beverage on a cold dreary day.
MAKES 4 TO 6 CUPS
3 cups whole milk
10 dried dates, pitted, preferably Medjool
4 dried figs
⅓ cup golden raisins
6 to 8 dried prunes
1 tablespoon honey, or to taste
1 teaspoon cardamom powder
2 tablespoons almonds, thinly sliced
Combine the milk, dates, figs, raisins, prunes, honey, and cardamom in a blender and blend until smooth.
Garnish with almonds and serve.
Dried Fruit Milkshake with Cardamom Scent
Hibiscus and Vanilla Iced Tea
This is my version of the classic Jamaican hibiscus iced tea, which is traditionally made with fresh hibiscus flowers. But you can also make this drink with dried flowers of the same robust color and flavors. The hibiscus gives the tea a beautiful pinkish-red hue and herbal fragrance, which is infused with the enticing flavors of vanilla. This recipe is perfect for hot summer days.
MAKES 4 TO 6 CUPS
1 vanilla pod
½ cup sugar, or to taste
⅓ cup dried hibiscus flowers
One 1-inch fresh ginger, peeled and crushed
2 lemons, cut into wedges
Slice open the vanilla pod and scrape out the insides with the back of a knife.
Place 1 cup of water in a small saucepan and add the vanilla seeds, empty pod, sugar, hibiscus, and ginger. Heat gently over low heat, stirring until the sugar is dissolved. Remove from the heat, cover, and let rest for at least 30 minutes to blend all the flavors.
Strain, then stir in the lemon wedges and let cool.
Add chilled water to the mixture, pour over ice, and serve.
Hibiscus and Vanilla Iced Tea
Lavender and Cucumber Crush
The floral aroma of purple lavender soothes, refreshes, and brings memories of fragrant fields in the summer. Sometimes I like to add a scoop of lemon sorbet to this drink. You can strain out the lavender or leave it in for great presentation.
MAKES 4 TO 6 CUPS
Rind from 2 lemons
1 tablespoon fresh ginger juice
10 lavender flower heads
4 cardamom pods, lightly crushed
1 cup sugar
1 cucumber, cut into ⅓-inch roundels
Place the lemon rind, ginger juice, lavender, cardamom, sugar, and 1½ cups of hot water in a medium pot. Bring it to a boil on high heat. Reduce the heat to low, cover, and cook for 2 to 3 minutes. Remove from the heat and let it stand for 30 to 40 minutes at room temperature.
Refrigerate and cool the syrup. Mix with water or seltzer and serve over ice, garnished with the cucumber.
Lavender and Cucumber Crush
Strawberry Tea Smoothie
This drink is inspired by the green tea–flavored frozen yogurt blended with the goodness of berries. If mangoes are in season, add the pulp of one mango to create another dimension of flavor.
MAKES 4 CUPS
4 green tea bags, or any other herbal tea
2 cups plain yogurt
2 cups strawberries, hulled and coarsely chopped, plus more for garnish
2 tablespoons honey
Combine 1 cup of water with the green tea and bring it to a boil. Reduce the heat and simmer for 1 more minute and remove from the heat to cool.
Strain and refrigerate until chilled.
Transfer the yogurt, strawberries, honey, and tea to a blender and process until smooth.
Cover and chill in a refrigerator.
Serve garnished with a strawberry.
Strawberry Tea Smoothie
Rambutan, Mulberry, and Rose Water
Drinks offer a great degree of versatility without too much effort. You can use whichever fruits and vegetables are in season and combine them to make interesting blends. Similar to lychees, rambutan has a characteristic tropical sweet-subtle flavor. Be sure not to add too much rose water, or else it will overpower the taste of the fruits.
SERVES 4
2 to 3 pounds rambutan, peeled and pitted
Few drops rose water
½ cup mulberries
1 lemon, cut into wedges
Put the rambutan through a juice extractor. Stir in the rose water. Pour into a glass half filled with ice, add chilled water, and serve immediately, garnished with mulberries and lemon wedges.
Rambutan, Mulberry, and Rose Water
Winter Cardamom Mocha
This drink combines my two favorite flavors, coffee and chocolate. Cardamom is yet another essential ingredient that creates a surprising and memorable accent in this drink. I prefer using dark, intense, good-quality bittersweet chocolate.
MAKES 4 CUPS
4 tablespoons sugar, or to taste
¼ cup unsweetened cocoa powder
2 cups whole milk
1 teaspoon cardamom seeds, finely ground
4 ounces bittersweet chocolate, finely grated
1 cup brewed coffee
Combine 1 cup of water, sugar, cocoa powder, milk, cardamom, 3 ounces of chocolate, and coffee and bring to a boil on medium high heat. Reduce the heat to low, stirring continuously. Simmer for 2 to 3 minutes, until all the flavors are well combined.
Serve hot, sprinkled with the reserved grated chocolate.
Winter Cardamom Mocha
Pomegranate Honey Tofu Smoothie
Along with the tart flavors of pomegranate juice, silken tofu is added to this recipe to make a thick and smooth drink packed with proteins and antioxidants. I prefer using soft rather than firm tofu to achieve the right consistency for this drink.
SERVES 4
3 cups pomegranate juice
1 cup soft tofu
2 tablespoons honey, plus more to taste
1 cup plain yogurt
One 1-inch fresh ginger, peeled and finely chopped
½ cup fresh pomegranate seeds
Combine the pomegranate juice, tofu, honey, yogurt, and ginger in a blender or food processor. Purée until smooth.
Refrigerate until chilled and serve garnished with fresh pomegranate seeds.
Pomegranate Honey Tofu Smoothie