KAIRI KESAR PANNA CONCENTRATE

RAW MANGO OR KAIRI

There are many ways to make Aam or Kairi Panna. Different cooks and have different methods.

There are also many seasonings  you could add depending on your taste.

Some people like to drink their Aam Ka Panna at room temperature others like it iced.

This version has saffron in it which gives you a more golden color. You can omit it if you prefer.

Aam Ka Panna is a tangy drink and traditionally has a light green color. In order to get the optimum color I prefer to slow cook and not pressure cooker the mangoes. I also do not puree the mango pulp because it loses character and changes the color. But if you are in a rush you can speed up the process by pressure cooking the mangoes and blitzing the pulp. You get a perfectly tasty drink as well.

This recipe is for a concentrate that you dilute with water. This is also an excellent base for cocktails. Add vodka, gin and rum with different spices for a more grown up drink.

You will need 

1 kg unripe mangoes washed (TOTAPURI, RAJPURI, DASHERI, LANGDA, TAIWANESE OR SOUTH AMERICAN)

2 cups of castor sugar (adjust to taste)

1 teaspoon good quality saffron (optional)

Method

Make half inch slits on the sides of all the mangoes using a sharp knife.

Place in a large stock pot and cover with water. Cook on a slow to medium flame until water has reduced to half. Add another 4 cups of water and continue to cook. You can let this cook slowly while you do other things. If mangoes are soft now turn off flame and cool the mixture.

Discard peel and squish the mango pulp between your fingers and release into the liquid below.

Add sugar and cook again until think and syrupy.

Using a food mill process the liquid pulp to make it as smooth as possible.

Discard fibers.

Stir in saffron.

Store in a fridge for upto to a week.

To serve

Add concentrate to a. tall high ball glass about 1/4 cup. Add cold water and stir. Add more water if you like it less sweet. Add ice crushed black pepper, cayenne pepper, powdered cumin or green cardamom if desired.

 

PENICILLIN COCKTAIL

Penicillin may sound medicinal but its a cocktail created in the early 2000s by Sam Ross, a bartender who worked at one of New York’s most famous  bars  Milk & Honey. I generally make a half litre (quadruple the recipe) of this syrup and keep it in the fridge. I use this syrup for all kinds of desserts and cocktails when I have guests over.

Ingredients

  • 2 oz blended Scotch Whisky
  • 3/4 oz Fresh lemon or lime juice
  • 3/4 oz Honey-ginger syrup
  • 1/4 oz peaty single-malt whisky such as Lagavulin (8 years) or Laphroaig (use a teaspoon)
  • Optional Garnish: Candied ginger or lemon twist
Honey Ginger Syrup
In a saucepan mix 1 cup honey, 1/4 cup peeled and sliced fresh ginger root and 1 cup water over high heat, and bring to a boil. Reduce heat to medium, and let cook until reduced to half original volume.Cool then  strain with a small strainer into an airtight glass jar. Cool completely before using
If you don’t have honey substitute with jaggery and use more water. Jaggery has a far stronger flavour and darker color than honey and more fiber so it will change the flavour of this cocktail but its pretty taste in its own way. Use about a 1.4 cup of jaggery to replace the honey.

Process

  1. Shake the blended scotch, juice and syrup in a shaker with plenty of ice.

  2. Strain into a low ball or rocks glass over more fresh ice.

  3. Top with a little peaty single malt with a teaspoon.

  4. Garnish with a piece of candied ginger or lemon twist.

FRESH MANGO LYCHEE SANGRIA

MANGO LYCHEE SANGRIA

MANGO LYCHEE SANGRIA

Ingredients

This drink benefits from a mango that isn't watery. So avoid Rasbhari or Payari and consider Alphonso, Totapuri or Langda. The key is to enjoy the flavors of both fruit in this tropical summer drink but not to let the mango over power the lychee. White wines differ in sweetness. Do not use a dessert wine just an ordinary table wine and adjust the amount of sugar syrup you add after you stir in the Lychees.

Serves 8 in large white wine glasses or use highball glasses

2 cups cubed fresh mango, use. mango with a firm flesh, avoid the ones with more juice

about 1 cup sugar syrup to taste

1/4 cup fresh lime juice

2 cups fresh lychee puree strained

1 bottle (750 ml) inexpensive white wine such as a Zinfandel, Sauvignon Blanc

1/4 cup vodka or to taste

1 cup club soda

lime slices to garnish

Method:

Sprinkle the chopped mango with the sugar and let it sit for 1 hour at room temperature.

Combine the macerated mango, orange juice, lime juice, triple sec, lychee liqueur, wine and the sliced lime in a large (preferably clear) pitcher. Stir to blend. Taste and stir in more sugar if you like your sangria sweeter.

Cover and chill for about an hour to let the flavours develop (or up to eight hours).

To serve, pour the sangria into glasses and top with club soda to taste. Garnish with mint leaves and a slice of lime.

Instructions

Combine the bottle of wine and vodka with the lychee puree. Add the lime juice to taste-just enough to intensify the flavour of the lychee. Add sugar syrup a little bit as a time to adjust the sweetness to your taste. if lychee juice is very sweet you may not need any.

Stir in mango pieces and chill for an hour. Stir in club soda and pour into glasses filled with ice cubes. garnish with lime slices. Serve with a tall spoon.

http://www.taradeshpande.in/fresh-mango-lychee-sangria/

LYCHEE WHITE RUSSIAN WITH VANILLA COFFEE

LYCHEE White Russian

LYCHEE White Russian

Ingredients

A TWIST ON THE CLASSIC COCKTAIL MADE WITH VODKA, KAHLUA AND CREAM. CREAM IS COMBINED WITH LYCHEE AND VODKA AND STIRRED WITH A LEFTOVER VANILLA BEAN.

TASTES GREAT WITHOUT THE VANILLA BEAN ALSO. YOU CAN ADD A DROP OF ESPRESSO COFFEE INTO THE DRINK. NOT TOO MUCH AS LYCHEE IS A DELICATE FLAVOR AND THE CENTRAL COMPONENT OF THIS DELICIOUS DESSERT LIKE COCKTAIL

SERVES 3

1 CUP VODKA, CHILLED

1.25 CUPS FRESHLY PUREED AND STRAINED SWEET LYCHEE PUREE, CHILLED

1/4 CUP HEAVY CREAM, COLD

USED EMPTY VANILLA BEANS OR 3 DROPS OF ESPRESSO

ICE CUBES

Instructions

COMBINE THE VODKA AND LYCHEE JUICE IN A SHAKER OR SMALL PITCHER. SHAKE OR STIR WELL. STIR IN THE CREAM AND SHAKE VIGOROUSLY TO COMBINE. IF YOUR LYCHEE JUICE ISNT SWEET ENOUGH ADD SOME COLD SUGAR SYRUP.

FILL THREE LOW BALL GLASSES WITH ICE AND DIVIDE THE MIXTURE BETWEEN THEM. GARNISH WITH A LEFTOVER HALF VANILLA BEAN POD OR ADD A DROP OR TWO OF ESPRESSO OVER THE TOP AND ALLOW IT TO DRIP INTO THE BOTTOM. SERVE COLD.

http://www.taradeshpande.in/lychee-white-russian-with-vanilla-coffee/

FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

FROZEN FRESH FRUIT JUICE POPSICLES IN CHAI GLASSES

Ingredients

Beat the heat with Chaisicles- popsicles made from fresh fruit juice in chai glasses. Blueberry and black tea, watermelon, lychee and lime flavours. You could try almost any fresh fruit juice.

FOR 6 4 OZ OR HALF CUP CHAI GLASSES

5 cups of your choice of fresh fruit juice such as watermelon, orange, pineapple or flavoured iced tea such as mint or black tea. You can also use lemonade or limeade.

1 cup finely chopped fresh fruit to pair with you juices. blueberry and black tea, pineapple and orange juice, mango with passionfruit, use any combination you like

6 flat candy sticks to insert in the glasses

Instructions

Pour the juice or steeped into Chai glasses, add the fruit and stir. Stick them in the freezer until soft ice forms between 1-3 hours depending on you climate- it takes longer in hot weather. Press a candy stick in the middle of the semi formed ice and return to freezer until it solidifies.

To unmold rub the glass with both hands to loosen popsicle. Give the candy stick a twist and a tug. Enjoy!!

For adults only you could add a dash of booze.

http://www.taradeshpande.in/frozen-fresh-fruit-juice-popsicles-in-chai-glasses/

PIYUSH, CHILLED STRAINED YOGURT AND BUTTERMILK BEVERAGE

PIYUSH, STRAINED YOGURT AND BUTTERMILK BEVERAGE

PIYUSH, STRAINED YOGURT AND BUTTERMILK BEVERAGE

Ingredients

A delicious combination of whisked Shrikhand or sweetened strained yogurt and buttermilk this tangy beverage is a traditional favorite in the hot summers in India. It can be seasoned with nutmeg, cardamom or saffron or top it with fresh fruit like mango or strawberries. You can also flavor this with vanilla if you like. It's not traditional but works well with blueberries.

This is a rich drink and can also be served as dessert or instead of tea. If you use unsweetened Greek yogurt you will need to add more sugar to taste. If you used a flavored yogurt you may want to omit the spices.

Makes 6 1 cup portions

2 cups Shrikhand, plain or flavored or strained Greek yogurt

4.5 cups fresh plain buttermilk

cold water for thinning

3/4-1 teaspoon powdered nutmeg or cardamom

6-7 strands of saffron crushed

2 almonds or cashews flaked or 1.5 cups of chopped fruit like fresh mango or strawberries

Instructions

Whisk the shrikhand or greek yogurt until soft and fluffy. Add 1/4 cup water to thin it. Then in a slow stream add the buttermilk and keep blending it to form a smooth batter. This is best done by hand and not in a blender. You want a slightly uneven liquid with blobs of yogurt swirling about.

Add the spices of your choice, add sugar to taste. This is meant to be a tangy beverage.

Chill 3-4 hours.

Whisk again, add water if required to thin. You are looking for the consistency of pancake batter so do not add too much water.

Divide between 6 low ball glasses. Top with cut nuts or fruit. Serve with a spoon.

http://www.taradeshpande.in/piyush-chilled-strained-yogurt-and-buttermilk-beverage/

KOKUM MANGOSTEEN SHERBET

KOKUM OR MANGOSTEEN SHERBET

KOKUM OR MANGOSTEEN SHERBET

Ingredients

Kokum or mangosteen is considered the queen of fruits by botanists.

Native to india it is used copiously in its dried form as a souring agent in cooking. Boiled it makes for a beautiful red syrup. The active ingredient garcinol reduces inflammation and ulcers hence its an excellent cooling drink in the summer.

In the market dried mangosteen or kokum is found in the soft and hard form. Its a dark, gnarled, purplish pod. This recipe calls for the soft variety.

FOR 1 LITER CONCENTRATE

2 cups soft dried kokum or mangosteen

2 cups castor sugar

1 teaspoon freshly roasted and powdered cumin (optional)

1 teaspoon black rock salt- sanchal or kala namak (optional)

Instructions

Pour two cups of tap water over the kokum. Don't soak it, instead immediately drain it to remove impurities.

Place the rinsed fruit and 3 liters of water in a large stock and cook on a high flame until it begins to boil.

Add sugar ad continue to cook until the syrup reduces to 1-1.25 liters.

Drain in a sieve and using the back of a spoon press against the fruit to squeeze out all the juices. Discard this fruit.

Chill the concentrate and use for up to 6 weeks.

TO ASSEMBLE

Pour about 1/4 cup concentrate into a high ball glass. Add ice if desired. Top with chilled water or club soda and stir in black salt and cumin if you like.

http://www.taradeshpande.in/kokum-mangosteen-sherbet/

AMALAKI AMLA SHERBET

INDIAN GOOSEBERRY AMALAKI SHERBET

INDIAN GOOSEBERRY AMALAKI SHERBET

Ingredients

Amalaka is Sanskrit for Avla also called Indian Gooseberry and has great significance in Hinduism and is highly valued in Ayurveda as the balancer of all doshas- a rare quality in any one ingredient. Amla is believed to have originated from Amrit when drops of it fell to the earth. Regular consumption is said to improve general health. It is used in Ayurveda as a fever and heat reducer (great in the summer), aid digestive and hair growth.

The fruit is so treasured temples have the shape carved as a motif in stone relief. Lingaraja temple has a roof top in the shape of Amla.

My grandmother grew this in her garden in Belgaum. We pickled it also but the sherbet with a hint of cinnamon poured over ice is so refreshing. There are many different ways to prepare it. If you use castor sugar you get a clearer yellow liquid like the one in the photo but if you want to avoid refined sugar, sugarcane juice is a good option but you will not get this yellow hue. A stick of cinnamon, mint leaves, edible flowers, powdered cumin, black peppercorn can all be used flavor enhancers and garnishes. It is also a good base for cocktails made with white rum, vodka and gin.

1 KG AMLA OR INDIAN GOOSEBERRIES, WASHED

2 LITERS OF NATURAL SUGARCANE JUICE OR USE 750 GRAMS CASTOR SUGAR

JUICE OF TWO LEMONS

75 GRAMS PEELED AND COARSELY CHOPPED GINGER ROOT

Instructions

STEAM THE GOOSEBERRIES UNTIL TENDER. THIS MAKES THEM EASIER TO PROCESS. RESERVE THE WATER FROM THE STEAMING.

SLICE THE GOOSEBERRIES OPEN AND DISCARD THE SEEDS.

RETURN THE GOOSEBERRIES, SUGARCANE JUICE OR SUGAR, LEFTOVER LIQUID FROM STEAMING, GINGER AND LEMON JUICE TO A LARGE COOKING POT. USE A STAINLESS STEEL CLAD OR ENAMELED POT.USE A POTATO RICER OR MASHING TOOL TO PRESS DOWN ON THE GOOSEBERRIES TO RELEASE THEIR JUICES.

COOK THIS ON A MEDIUM FLAME UNTIL REDUCED TO HALF ITS VOLUME.

COOL, STRAIN, PRESSING DOWN ON THE FRUIT WITH THE BACK OF A SPOON. DISCARD THE FRUIT AND GINGER.

RETURN THE JUICE TO THE POT AND COOK UNTIL YOU HAVE ABOUT 4 CUPS OF THICK SYRUPY LIQUID.

CHILL THE CONCENTRATE AND USE OVER 6 WEEKS WHEN DESIRED.

ADD SOME CONCENTRATE TO A GLASS AND FILL WITH COLD WATER, CLUB SODA AND ICE.

GANISH WITH A SPRIG OF MINT OR STIR IN A STICK OF CINNAMON.

http://www.taradeshpande.in/amalaki-amla-sherbet/

STONE FRUIT SANGRIA

STONE FRUIT WHITE SANGRIA

STONE FRUIT WHITE SANGRIA

Ingredients

MIXED STONE FRUIT SANGRIA

STONE FRUIT REFERS TO FRUIT LIKE CHERRIES, PEACHES, APRICOTS AND PLUMS. THEY ARE IN SEASON BRIEFLY IN THE SUMMER IN INDIA.

SERVES 4-5

IF YOU WANT SANGRIA THAT CAN SIT AROUND A WHILE, REPLACE THE SPARKLING WINE WITH A FLAT WHITE WINE.

INGREDIENTS

1 LITER FIZZY WHITE WINE LIKE VINO VERDI, PROSECCO OR SPARKLING WHITE

1/4 CUP ORANGE LIQUEUR LIKE COINTREAU OR GRAND MARNIER

½ CUP INEXPENSIVE WHITE PORT OR A SWEET WHITE WINE (OR USE 2 EXTRA TABLESPOONS OF GRANULATED SUGAR POWDERED IN A GRINDER)

½ CUP BRANDY

2 TABLESPOONS WHITE GRANULATED SUGAR POWDERED OR TO TASTE

2 CUPS ROUGHLY PITTED AND SLICED STONE FRUIT, LIKE CHERRIES, PLUMS AND PEACHES (YOU CAN KEEP THE CHERRY PITS IF YOU PREFER)

2 2-INCH STICKS OF CINNAMON

3 SPRIGS MINT

Instructions

INSTRUCTIONS

SOAK ALL THE FRUIT, STICKS OF CINNAMON, POWDERED SUGAR IN THE ORANGE LIQUEUR, WHITE PORT AND BRANDY OVERNIGHT. BEFORE SERVING REMOVE CINNAMON STICKS.

ADD THE FIZZY WHITE WINE AND STIR WELL. TASTE AND ADJUST SWEETNESS.

POUR INTO HIGHBALL GLASSES HALF FILLED WITH ICE. SPOON OUT SOME OF THE FRUIT INTO EACH OF THE GLASSES. DECORATE WITH A SPRIG OF MINT AND SERVE IMMEDIATELY.

http://www.taradeshpande.in/stone-fruit-sangria/

Mango Basil Tender Coconut Mocktail

Mango, Basil, Tender Coconut Mocktail

Mango, Basil, Tender Coconut Mocktail

Ingredients

This is a mocktail made with raw ingredients and no added sugar. The combination of basil and mango is refreshing and the colors pleasing to the eye.

Serves 2

1 cup chilled tender coconut water

1/4 cup tender coconut pieces chilled

4 fresh basil leaves pureed

3/4 cup fresh yellow mango juice no sugar added (use a mango with a yellow pulp like Totapuri or Dussheri not orange like Alphonso or Langda if possible)

Instructions

Freeze the mango juice into small ice cubes that will fit your glasses by pouring them into an ice tray- about 6-8 small ice cubes.

Pour the chilled tender coconut water into 2 tall or high ball type glasses in equal measure.

Top with the tender coconut. Divide the basil puree between the two glasses. Top with mango ice cubes.

Serve with a tall spoon or swizzle stick if desired or as is. The mango ice cubes will help keep the drink cooler for a longer time and as they melt the flavors will mingle with the basil and coconut.

http://www.taradeshpande.in/mango-basil-tender-coconut-mocktail/