Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

As the weather gets warmer here I am starting to crave cold drinks. Out with the sodas and in with the divine..

Do you have some favorites that you can share?

I love to make a saffron hued lemonade and this afternoon served Indian style cold coffee (I cheated today -- usually I use Nescafe Instant coffee, ice and milk -- today it was Starbucks Coffee icecream with cold milk and crushed ice).

Ofcourse one of my favorite Indian restaurants in town serves up the best Tamarind Margaritas...

so whats on your drink menu ???

Monica Bhide

A Life of Spice

Link to post
Share on other sites

damned if i know. we were very happy drinking our thums ups and limcas, and, when we could get them, green daabs (the top expertly sliced off with a machete and a straw inserted).

bong, was there a bengali drink you enjoyed as a kid? gautam i am certain will come up with many, but he doesn't seem to be around anymore.

Link to post
Share on other sites

Spring Drinks

Juices at the Indian fruit juice stalls are what I miss a lot.

All those mosambi, chickoo, sitaphal, watermelon and alphonso mango juices and milk shakes! Sigh!

Here, I’d have a simple fresh lime juice or soda – it refreshes immediately. Also my fav fruit punch : 1 litre each mango & orange juice + 1 stick cinnamon, 1 star anise and 2 Tbsps freshly grated ginger (all in a tea ball). Let it rest for about 4 hours or overnight. Remove the spices & serve chilled with or without some fresh fruit.

As for alcohol, in Bombay it was mostly beer. Here in Brussels it is a good white or rosé wine (when it's hot) or one of the wonderful Belgian beers! For after dinner, I’d serve my homemade ginger –lime flavoured liqueur!

Link to post
Share on other sites

Jasmine flowers and sandalwood steeped in sugar syrup overnight makes a very refreshing sherbat and doubles up for me as a sorbet and palate refresher.

And I make similar stuff to Bague's recipe.

Sometimes I get Bel fruit from Kolkata and that makes a nice musky sharbat.

Edited by Episure (log)

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

Link to post
Share on other sites

2 specific drinks come to mind for spring / summer time:

1. Aam ka Panna

2. Kanji

In fact, we made Kanji a few weeks back and it turned out great, despite not getting black carrots here in the US.

I interested, I can post recipe / pics next time we make it.

Cheers,

Link to post
Share on other sites
Frresssh Sugar cane juice! With a squeeze of ginger and lime and some flies. :rolleyes:

and just the right amount of typhoid in the water. plus the mysteriously murky glass. god, i must have drunk a lake's worth of sugar-cane juice when we lived in chandigarh.

Link to post
Share on other sites
  • 3 weeks later...
Dark rum with anything is good in my books  :cool:

What are some typical drinks from Bengal Mongo??

In the mid-to-late '70s there was a State Govt. brewed rot-gut which we affectionately called 'banglu' - Cheapest way to get drunk and since it was slightly flavoured easy to throw-up. :smile:

Then there was a 'mahauva' based drink which really stank up the room - Very cool and fresh. Finally there was 'toddy' - mostly popular in the coastal Bengal.

Edited by anil (log)

anil

Link to post
Share on other sites
What else?

this is neelam batra's recipe from "1,000 indian recipes."

she soaks and extracts the pulp from 2 ounces of a tamarind block in one cup of water first, then a second time in another cup of water.

in a blender, blend:

another cup or less of water,

4 slices of ginger the thickness of american quarters

1-3 green chilis

2 tablespoons fresh mint leaves

2 tablespoons lime or lemon juice

.5 to 1 teaspoon salt

1-2 tablespoons sugar

mix that with the previous tamarind water, then toast and mix in:

1.5 teaspoons ground cumin

.25 teaspoons red chili powder

1/8 teaspoon hing

1 teaspoon ground black salt

she lets that chill for a couple hours, then mixes in another tablspoon of minced mint leaves.

those are the proportions and ingredients, but i assembled it differently than she did. her book also includes a shorter recipe.

Link to post
Share on other sites
  • 1 month later...

a friend used to make the most divine tamarind juice(also wine)with recipes from her grandmother.wonderful stuff but it takes your teeth with it.

summer.roohafza lots of ice.a slice of lime.some shade to drink it in.

Link to post
Share on other sites

Cold drinks that I can only dream about in New York City:

The concoction Ralli's just outside New Market in Calcutta makes with crushed ice, pista-badam syrup, and rabdi served in a little earthenware cup is sublime as is their thandai syrup which I make do with here.

Kesar Falooda from Shiv Sagar (Vile Parle) for which I have not found a substitute yet.

Link to post
Share on other sites

many summers ago bague -the tamarind was ripe and fresh off the trees around the house and boiled up with tons of sugar into a beautifully fresh tasting and utterly refreshing drink.i guess we overdid things because after about a week of indulgence,it was evident that enamel was taking a beating!the wine was a plan at that point so i didn't get to taste it-i wonder if it ever got made!anyway if you're patient i'll track down the recipes and maybe in time for next summer!

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...