Water 2 cups
Milk 1 cup
Sugar to taste
Tea leaves 3 tsp.
Black pepper 3-4
Cloves 2
Green cardamom powder 1/4 tsp.
Brown cardamom powder 1/4 tsp.
Ginger 1/2 inch
Aniseed 1/2 tsp.

Method:

1. Heat water in a pan.
2. Add sugar and tea masala (black pepper, cloves, green cardamom powder, brown cardamom powder, crushed ginger, aniseed) and bring it to boil.
3. Reduce the heat. Let it boil for another 5 minutes on low heat with pan partially covered.
4. When the bubbles start coming up, add tea leaves and milk.
5. Bring 3-4 boils and then switch off the gas.
6. Strain into the cups. Masala tea is ready to serve.

Yogurt (curd) 3 cups
Water 3/4 cup
Sugar 8-10 tbsp.
Cream 4 tbsp.
Almonds 5-6

Method:

1. Mix sugar and yogurt. Churn well.
2. Add water and blend it in an electric blender till smooth and fluffy.
3. Refrigerate until it becomes ice cold.
4. Serve chilled lassi topped with cream and sliced almonds.

Water 1-1/2 cup
Milk 3/4 cup
Sugar to taste
Tea leaves 3 tsp.
Crushed ginger 1/2 inch
Basil leaves 1 tbsp.
Aniseed 1/2 tsp.

Method:

1. Add ginger, basil leaves and aniseed to water and bring the water to boil. Reduce the heat and let it cook for 5 minutes over medium heat with pan partially covered so that you get the complete flavour of all the three.
2. Add sugar, tea leaves and milk.
3. Bring 3-4 boils and then remove the pan from fire.
4. Strain tea into the cups.

Water 1-1/4 cup
Milk 1/2 cup
Sugar to taste
Tea leaves 2 tsp.
Cardamom powder 1/4 tsp.

Method:

1. Heat water in a pan.
2. Add cardamom powder and bring it to boil. Reduce the heat.
3. Add sugar and tea leaves and leave it for 3-4 minutes on low heat.
4. When it starts boiling, add milk. Bring 2-3 boils and switch off the gas.
5. Strain into the cups.

Method
Mix the 1 cup of water with the ginger and squeeze
thorugh a strainer to get ginger concentrate.
Add the sugar and the lime juice to this.
Stir well till all the sugar dissolves.
Adjust the sugar if you need to.
Pour it into bottles and refrigerate.
When serving, add a teaspoonful of this concentrate
to chilled water or sprite and mix well.
Serve garnished with a mint leaf.

Preparation : 25 minutes
Cooking: None

Method
Crush the ice cubes in the blender.
Add the curd, mango pulp, water and sugar.
Run the blender for about 1 minute.
Serve chilled.

Preparation : 5 minutes
Cooking: None

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.

1 mango
3/4 tsp. rosewater
4 tbsp. sugar (minimum)
1/3 cup yoghurt
milk ( to make two cups of liquid )

Blend (without mango pit and skin of course!) and serve over ice.

Yield: 2 servings

600 mL water (about 2 1/4 cups–a little less)
2.5 cm cinnamon stick (1 inch)
8 cardamom pods
8 cloves
175 milk (about 3/4 cup)
6 teaspoons sugar
3 teaspoons any unperfumed black tea (Darjeeling, etc.)

Put the water in a pan. Add first three ingredients and bring to
a boil. Cover, turn heat to low and simmer for 10 minutes. Add
the milk and sugar and bring to a simmer again. Throw in the tea
leaves, cover the pan and turn off the heat. After two minutes,
strain the tea into 2 cups and serve immediately.

2 cups: Fresh curd chilled
1 tsp: Hot milk
1 tsp: Sugar
1/2 tsp: Cardamom
8-10 strands: Saffron
2 drops: Vanilla essence
1/2 cup: Crushed ice
Method
Soak saffron in 1 tsp and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Variation : Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.