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| Poodina
Jeera Paani (Serves 4) |
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Ingredients:
4 cups water
1 rounded tbsp seedless tamarind or pulp
4 tsp lemon juice
1 tbsp sugar
1/2 tsp kala namak (black salt)
1/2 tsp bhuna jeera (roasted cumin powder),
3/4 tsp salt, or according to taste
1 bunch of mint leaves and
1 inch piece ginger ground to paste
2 tbsp besan ki pakories or boondi (riate waali pakories)
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| Soak
tamarind in 1 cup hot water. Extract pulp and strain the
pulp. Grind poodina and ginger with a little water to
a smooth paste. Add poodina paste to tamarind water. Add
3 more cups of water and all ingredients except pakories.
Chill in the fridge. Pour in glasses and sprinkle some
pakories on top. Serve chill. |
| LASSI:
Malai Maar ke
(Serves 1 ) |
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Ingredients:
1
cup curd prepared from full cream buffalo milk .
Two Cups water
salt and pepper to taste
Two tsp bhuna jeera powder (ground cumin seeds)
A few poodina (mint) leaves -chopped
1.
Beat or churn curd very well, preferably with a wooden
churner (madhani) .
2.
Add water, salt and pepper. Pour in a tall glass.
3.
Add crushed ice. Sprinkle bhuna jeera powder and serve
garnished with mint leaves.
Note:
To prepare sweet lassi, add 2 tbsp sugar or gur (jaggery)
to the churned curd instead of salt and pepper.
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| Punjabi
Kanji -Red purple drink
-The wine of Punjab |
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Serves
12
Note:
i)
If black carrots are not available, ordinary carrots
and 1 beet
ii)
Rai powder should be added only after the water turns
cold.
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Ingredients
2
kg fresh black carrots -peeled & cut into thin fingers
root may be used for colour.
3 fully heaped tsp of rai powder
3 heaped tsp of salt
2 pinches red chilli powder
2 tsp kala namak (black salt)
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1.
Boil 2 litres (8 cups, almost a patila full) water.
When the water boils remove pan from fire.
2.
Add the carrots. Let them be in hot water for 4-5 minutes.
3.
Add 2 more litres (8 cups) of water & keep aside to
cool. Let the water
4.
Add rai powder, salt, red chilli powder and kala namak.
Mix well.
5.Transfer
to an earthern or ceramic jar and keep in the sun for
2 to 3 days.
6.
Stir it every day. cool completely.
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Serves 2- 3
250 ml (11/4 cups) milk, 250 ml (11/4 cups) water
5 tbsp sugar, or to taste
Grind
Together
10-15 almonds -soaked and peeled
1 1/2 tbsp khus khus (poppy seeds), 2 tsp magaz (water
melon seeds)
10 saboot kali mirch (peppercorns)
seeds of 2 chhoti illaichi (green cardamoms)
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1.
Soak khus khus, magaz, kali mirch and chhoti illaichi
for 30 minutes in some water.
2.
Drain and grind the khus mixture along with the almonds
to a very fine paste, using a little water.
3.
Add V2 cup water to the almond paste. Mix. Strain and
squeeze well though muslin cloth.
4.
Add remaining (3/4 cup) water and milk. Mix in the sugar.
Serve chilled.
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Chawal
