Beruflich Dokumente
Kultur Dokumente
512. Thandai
Poppy seeds – 50 gm
Peppercorns 2 ½ tsp
Cumin seeds 3 tsp
Almonds 100 gm
Saffron 15-20 strands
Cardamom – 20
Rose petals (fresh or dry) few
Sugar – 3-4 tsp for each glass
Cold milk as required
Method: Soak the poppy seeds overnight. Soak the almond seeds for half an hour in
warm water. Grind poppy seeds, almonds, cardamoms, cumin seeds, whole pepper corn
and rose petals to a fine paste. Mix the saffron.
The thandai masala is ready. For 3 glasses of thandai, strain 4 tbsp masala along with
cold milk through a muslin cloth or through a very fine strainer. Crush the masala with
fingers to let is pass through the sieve. Add 3-4 tbsp of sugar to each glass and serve
cold.
514. Panna
(Summer special, most effective for when given to person who has suffered heat stroke)
Ingredients (for 2 glasses)
Raw mango 1 big
Mint leaves ½ cup
Coriander leaves ¼ cup
Jeeta 1 tbsp
Hing a pinch
Lemon 2
Sugar 4 tsp
Black salt ½ tsp
Water 1 ½ glasses
Ice cubes 4-6
Method: Poke a fork into the raw mango and hold it over the gas flame directly. Keep
turning it till it is tender all over. Then peel and remove the seed. (You can boil mango in
water till it is cooked and then remove the seed) Roast jeera and hing on a hot tawa and
grind it to powder. Grind the raw mango to pulp along with the other ingredients except
water. Then blend it in water and pour it out into glasses. Add ice cubes and serve it
cold.
(Note: Raw mango paste can be made and kept in the fridge for 4-5 days and water can
be added when panna is prepared)
560.Spinach Soup
Cooked Spinach Puree – 2 Cups
Milk – 1 Cup
Almond Paste 2 Tbsp
Cream – 4 Tbsp
Vegetable Stock Cube – 1
Finely Minced Onion 1 Tbsp
Butter 1 Tbsp
Salt to taste
Method: Heat butter in a pan. Then stir in the onion and fry till light brown. Add the
spinach pure and almond paste. Pour in the milk. If the soup is too thick, add some
water. Put in the vegetable stock cube and salt to taste. To serve, pour the rich soup into
individual bowls. Whip the cream slightly and drizzle over the soup. Serve hot.