Strawberry Lemon Soda (Mocktail)

 Strawberry lemon soda is a very refreshing mocktail drink that can be served at any party.

Made from fresh strawberries ,flavored with fresh lemon juice and spiked up with either club soda or sprite ,this drink gives a nice zing with every sip. If using plain club soda we will need to add some sugar or sugar syrup to give the sweetness while we don't need extra sweetener if using sprite or 7Up. 

Preparing Strawberry Lemon Soda is actually a child's play as there is not much complexity involved.  Though at home we are a huge fan of Strawberry Milk shake , this refreshing mocktail was a welcome change and we all simply loved it . I have used sprite in my recipe, hence no extra sweetener added .

If serving for a large party ,you can mix the Strawberry syrup ,lemon juice along with some ice cubes and lemon slices in  a jar and keep it ready ..pour the Strawberry mix onto serving glasses and add in the soda /sprite just before serving along with some crushed ice .

If you love to spread some Strawberry Jam on  a warm slice of toasted bread,then Priya's Strawberry Chilli Jam is a must try .

Preparation Time  - 10 mins
Cooking Time - Nil
Complexity - easy 
Serves - 2 glasses 

Ingredients 

8 to 12 strawberries 
2 tsp sugar 
1 tbsp lemon juice 
Few lemon slices 
250 ml soda /sprite 

Method 

• Trim off the top part of the Strawberries and roughly chop them.
• Add them to a blender with 2 tsp sugar and blend it to a smooth puree .
• Divide the puree equally into 2 serving glasses , add 1/2 tsp lemon juice and a slice of lemon to each . Add some crushed ice before adding sprite/ soda .
• Slowly pour in the chilled sprite in both the glasses and serve immediately. 

Refreshing and classic welcome drinks on my blog 

Watermelon Lemonade 

Pineapple Punch

Classic Lemonade 

Ganga Jamuna

Black grapes Lemonade

Green Grapes Lemonade 

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Sukku Kaapi | Dry Ginger Herbal drink | Sukku Malli Kaapi

 Sukku Kaapi is a spicy herbal concoction made from a powder that is prepared by roasting corriander seeds ,pepper ,ajwain (thyme) and some dry ginger or as an alternative dry ginger powder can also be used. 

Sukku Kaapi is also known as Sukku Malli Kaapi in Tamil Nadu . In Tamil, Sukku is Dry Ginger, Malli is Corriander seeds and Coffee is colloquially referred to as Kaapi .

We can store this powder in an airtight container and use it as and when needed .One has to add a spoonful of this powder to boiling water ,simmer for a few mins and   have it warm .

Sukku Kaapi is a mild and soothing drink to keep us warm during chill winters as well as during monsoon . We can sip some sukku kaapi to get relief from sore throat,  mild fever and cold . 

Some more home made wellness drink on my blog

Tulsi Kashayam (Basil Tea)

Herbal Tea

Jaljeera

Oma Kashayam (carom tea)

Inji Kashayam (Ginger Tea) 

One can add a little bit of jaggery powder or some honey to give a mild sweetness and this also makes it really palatable . Alternatively panam kalkandu (Palm jaggery) also can be added . In my recipe I have used ginger powder as it was easily available in my pantry .

Preparation time - 5 mins

Cooking Time - 3 to 5 mins

Complexity - Simple 

Ingredients 

To make Sukku Kaapi Powder

1/2 cup ginger powder 

1/4 cup corriander seeds

2 tsp pepper

1 tsp ajwain /carom seeds

To make sukku kaapi

1 cup water

2 tsp sukku Kaapi powder

Jaggery or palm candy or honey as per taste 

Method

• Dry roast the corriander seeds until it feels warm and crisp . In same pan ,roast the pepper and carom seeds .
• Let it cool for a few mins and then grind into a fine powder in a blender. 
• Mix the dry ginger powder along with the above spice mix and pass it through a sieve to get fone powder . Store this fine powder in a air tight bottle in the fridge .
• Shelf life - stays fresh for almost 2 to 3 months is used properly with a dry spoon .

To make sukku Kaapi 

• Boil a cup of water and add 2 spoonfuls of sukku kaapi powder to it.
• Simmer for 2 mins
• Mix jaggery or palm candy sugar and sip it while its warm 
• If you want to add honey,donot add while the water is boiling. Let it cool down a bit before adding honey .

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Mango Lassi /Mango flavored smoothie

 Mango Lassi (मैंगो लस्सी) a very popular summer drink in India.  Thick yogurt or dahi as we call in India ,is blended with Mango puree along with sugar and served chilled.

Summer is flooded with varities of mangoes all over India..there are so many different and tasty Mango varieties which are popular all over India and some that are regional specialities. 

I first tasted Mango Lassi and Mango Shrikand at a wedding buffet as a child and was really drawn to the melange of flavors that exploded with every sip and fell in love with it .

Preparing Mango Lassi is really easy and best part is there is no cooking.  The Lassi is thick and very filling..if the weather is too hot ,I sometimes have a glass full of  this for breakfast and I feel filled up and energized. 

You can use any sweet variety of Mango ,though the commonly used one is the Alphonso / Aapus variety. In my humble opinion always taste the mango before you use it for the Lassi, even a little bit or tartness can ruin the taste of the Lassi.  

I have tried using Alphonso,Badami,Banganpalli/Safeda,  Imampasand ,Mallika and Sendhoora varities of mango and each time the result has been mind blowing.  The color of the Lassi also largely depends on the color of the mango pulp, so don't be disheartened if you get a mild yellow colored Lassi as compared to a bright yellowish orange Lassi.

Preparation Time - 5 mins
Cooking Time - nil
Complexity - easy
Makes 2 to 3 glasses 

Ingredients 

2 cups chopped Mango pulp
2 cups chilled thick dahi / plain yogurt (2% fat works fine)
1/2 cup chilled milk 
3 to 4 tbsp of sugar (adjust depending on Mango sweetness)
Roughly chopped pistachios  (optional) 
Few strands of saffron (optional) 
A pinch of  cardamom powder (optional)

Method 

• Add the milk and Mango pieces to a blender and blend it to a fine puree without any chunks .
• To the same blender add the yogurt, sugar ,cardamom powder and blend it until the yogurt is silky smooth and lump free.
• Pour into tall serving glasses ,garnish with pistachios and saffron strands and serve immediately. 
• If you want to serve it later ,transfer into a pitcher and keep refrigerated until serving. I don't like to add ice cubes as it will dilute the lassi but if you like it super chilled ,you may add a few ice cubes before serving. 

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5 mins Instant Aam Panna / Aam Jhora / आम पन्ना

 Aam Panna as we all know is a must have refreshing summer cold drink in India especially North India.  A perfect source of hydration to protect from the severe summer heat.

Made from raw mangoes, aam panna or aam jhora is a total flavor explosion with every sip . It's a perfect balance of various flavors like tanginess from the raw mango , sweet from jaggery or sugar and mild spiciness from pepper powder , red chilli powder and roasted cumin powder . Kokum Jeera Sarbat is on my to do list from Kalyani's blog which is as refreshing and healthy as Aam Panna 

Normally ,the raw mangoes are cooked in sugar syrup and spices and chilled water is added to prepare the drink ,alternatively you can also prepare the Aam Panna Concentrate and store it for use all round the year . 

Today I will share a very easy and quick aam panna recipe which can be made in less than 5 minutes and there is no cooking absolutely. Even kids can try to make this as a summer holiday activity too .

Preparation Time - 5 mins

Cooking Time - nil

Complexity - easy 

Serves - 2 to 3 

Ingredients 

1 medium raw mango peeled and chopped 

1 tbsp jaggery powder 

1 tbsp sugar 

1/2 tsp roasted cumin powder 

1/4 tsp red chilli powder 

1/4 tsp pepper powder 

Pinch of black salt 

2.5 glasses chilled water 

Few ice cubes 

Method 

• Take all the ingredients in a blender along with 1/4 cup water and blend to a fine paste .
• Pass it through a sieve .
• Add the chilled water ,adjust sugar if needed, top with ice cubes and pour into serving glasses.

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Pineapple Punch - Tropical Drink

 Pineapple punch is a refreshing tropical drink and will remind you of a beach vacation instantly. 

Pineapple punch is made up of 5 ingredients Pineapple chunks , lemon juice , slice of ginger ,sugar and few mint leaves.  I have used all fresh ingredients to make this punch, but you can also use the concentrates or crushes available in the market . 

Pineapple being a summer fruit, I like to use it fresh and blend it to make this energizing cooler.

Pineapple punch is perfect for barbecue parties or any beach parties that you plan to host or enjoy this summer .

For those of you who like to have some fizz ,you may replace the water with club soda or ginger ale too . 

Pineapple punch can be made in advance and kept under refrigeration until serving..I prefer to

consume it on the same day as the freshness remains intact and the drink doesn't get the extra tartness from lemon and pineapple when left for an extra day.

If you are using canned pineapples make sure that you adjust the level of sugar while you prepare the punch as canned pineapples are soaked in sugar syrup which make them extra sweet .

Preparation Time - 5 mins
Cooking Time - nil 
Complexity - easy
Makes 3 to 4 glasses 

Ingredients 

3 cups of chopped pineapple 
Juice from 1/2 lemon
Few leaves of fresh mint
Small piece of ginger 
3 to 4 tbsp powdered sugar 
Pinch of salt
3 to 4 glasses chilled water
Few ice cubes 

Method

• In a blender add the chopped pineapples ,ginger and mint leaves with half cup water and blend it nicely until all the pineapple chunks have  pureed .
• Pass this puree through the strainer and add the lemon juice, salt,sugar as needed along with the water and stir it well .
• Pour into serving glasses and top it with some ice cubes and also fresh mint if you like and serve .

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Green Grapes Lemonade

 I am looking for healthy ways to keep my family energized and hydrated this summer.  Classic lemonade or Nimbu Paani is always ready in the fridge for a quick gulp ,but my latest love is this refreshing Green Grapes Lemonade. It is sweet as well as tangy and gives an instant enrrgy boost to the parched throat.

Making Grapes Lemonade at home is very easy ..you just need fresh grapes ,little lemon juice ,chilled water and some sugar depending on your sweetness tolerance level.

Grapes have 80% water content and a good source of vitamin C and vitamin K .  Grapes also contain some amount of Vitamin B6, potassium and manganese too . People who are diabetic need to exercise caution while consuming grapes as it may alter the level of sugar in the blood .

This year even though it's just early days of March, the heat is sweltering and throats are parched. A few minutes of going out is really tiring and makes one feel drained out and dehydrated . To beat the heat this year ,I am literally pressing fresh fruit juices / shakes on a daily basis . Some more healthy fresh fruit juices for you and your family : 

Classic Lemonade 

Ganga Jamuna  (Orange Mosambi Juice)

Watermelon Lemonade 

Grapes Gooseberry Cooler

Strawberry Milkshake 

Chikoo Milkshake 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - easy 
Serves - 2 to 3 

Ingredients 

2 cups washed grapes 
Juice from 1/2 lemon
4 to 5 tbsp powdered sugar (adjust as per need)
3 glasses chilled water
Few ice cubes 

Method 

• Wash the grapes thoroughly and put it in a blender and blend it . Strain it through a juice strainer and discard the pulp .
• Add the chilled water ,sugar and lemon juice to the grapes extract and stir well .
• Keep refrigerated until serving and top it with ice cubes while serving.

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Classic Lemonade | Nimbu Paani | Lemon Sharbat

 Lemonade is a quintessential summer drink . Sour ,sweet and tart it is the best thirst quencher on a hot day . So get out your flip flops , sun glasses and sunscreen lotions to enjoy this cool and classic Lemonade 

As simple as it may sound, it is the best source of hydration for scorching heat . A cool and tall glass of lemonade is enough to give you instant energy as soon as you come from outside in summers. Loaded with vit C limbu paani is a power house of energy. 

Today we shall see the recipe for basic lemonade or nimbu paani a.k.a nimbu sharbat as we call it in India . Translating loosely Nimbu /Limbu is lemon in Hindi and Paani stands for water . Sharbat or Sarbat is a local term used for juices or fruit drinks .

We can very well make this lemonade in large quantity and refrigerate it in a glass pitcher. This helps the lemonade to remain cool while serving for a large crowd .

Add some lemon wedges in the pitcher while storing it.  The lemon wedges give a nice and refreshing taste to the drink .  There is another variation of lemon juice where we can add some mint leaves , black salt and pepper to make it a little spicy ,that recipe I shall share soon .

Lemons are available in plenty and very cheap during summers hence it makes it a very very affordable drink . In India,  we can find hand carts all over the highway and main roads ,where the sellers sell fresh lemonade during summer which is a boon for travelers and truck drivers  to beat the heat  during travel .

Preparation Time - 10 mins
Cooking Time - nil 
Complexity - easy 
Makes 3 to 4 glasses 

Ingredients 

2 to 3 medium sized lemons
1 cup powdered sugar 
1/2 tsp salt 
3 - 4 glasses chilled water
Some ice cubes 

Method 

• Roll the lemons on a hard surface using your palm to soften the lemon or microwave the lemons for 10 sec .This will help in getting maximum juice from the lemons. 
• In a wide  mixing vessel, squeeze out the lemons using a squeezer  .
• Add the chilled water ,sugar and salt.  Mix it well . Adjust sugar if needed .
• Pour into Serving glasses and top it with ice and serve chilled .

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Hot Cocoa - A warm soothing beverage

 There is nothing like snuggling under a comforter watching your favorite show with a warm cup of cocoa to sip on a chill winter night or monsoon evening. 

I have loved sipping on cocoa since childhood as I was never fond of any malt based health drinks so mom would allow me to have cocoa once in a while as an exception to milk . My love and liking for this beverage is eternal. Though I don't drink cocoa much these days ,I love to have a mug full of cocoa and some ME time on days when I am exhausted to rejuvenate myself.

Making hot cocoa is very easy and doesn't need any fancy ingredients. All you need is some good quality cocoa powder, sugar and hot milk .

If you like you can add a little cinnamon powder for the extra punch or add up some gooey marshmallows or chocolate shavings for added taste and flavor .

I prefer to have plain cocoa without much toppings except drizzling for some chocolate sauce /syrup once in a way .

Preparation Time - 2 mins
Cooking Time - 3 mins
Complexity - easy 
Serves - Makes 1 cup of cocoa. 

Ingredients 
1.5 tsp cocoa powder
2 tsp sugar 
1/4 cup hot water 
1 cup hot milk 

Method 

• Take cocoa powder and sugar in a mug or serving cup .
• Pour hot water and whisk it well to form a lump free cocoa decoction. 
• Pour hot milk to this cocoa decoction and stir well..adjust sugar if you need more sweetness.  
• I like my cocoa to be sweet so I add a little extra sugar ,you may reduce it if you relish a slightly bitter after taste .

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Ajwain kaadha | Carom Tea | Oma Kashayam

 Come monsoon, we all love to indulge in some spicy and fried food to pep us up . When the indulgence is limited the tummy is happy but when the spice levels go up a bit,the tummy starts sending signals and it is time to cool down and balance the acidity . That is when the magical spice herb carom/ajwain/omam/ova comes to our rescue .  

Ajwain is used a lot in Indian cooking for its therapeutic effects . It is a very handy magical spice in the pantry . If you have no time to make a concoction you can just chew a few seeds and can instantly feel a relief as you will tend to burp as soon as you begin to chew .

Ajwain has a lot of health benefits especially when it comes to keeping the digestive tract and stomach clear and healthy . This simple concoction of boiling carom seeds with a little fennel seeds (saunf) is a very effective drink when consumed early morning on an empty stomach. 

Ajwain water cools down the gut and eases out gastric and acidity woes . Oma kashayam also helps in improving body metabolism and helps in weight loss too . So all in all it is a very healthy magic potion !! Don't you agree ??  😊

Consuming about 30ml daily in the morning keeps us fit and active by balancing the acidity levels and eases out the digestion process .  

Disclaimer- this is just an age old home remedy for immediate relief .Pls consult your doctor in case of persistent problem and refrain from consuming the drink if you are allergic to any ingredient. 

Some more home made wellness tea on my blog

Tulsi Kashayam 

Herbal Tea

Jaljeera

Ginger Kashayam 

Preparation Time - Nil 
Cooking Time - 5 mins
Complexity - simple
Makes about 100 ml

Ingredients 

1 cup water (200 ml) 

1 tsp ajwain/carom /omam seeds

1/4 tsp fennel /saunf 

Method 

• Take the water in a sauce pan , once the water is lightly heated ,add the ajwain and fennel .
• Let the water start boiling and reduce to 1/2 .
• Strain it through a sieve and sip it when it is warm 

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Watermelon Lemonade

As much as I love to gorge on sweet watermelon wedges ,my family loves to have chilled watermelon lemonade and I add some freshly squeezed lemon juice and a pinch of black salt making it very tasty and delicious.  This drink serves as a perfect welcome drink during any get togethers , kitty parties and if you are hosting a special Holi party in the coming days , surprise your guests with this refreshing watermelon lemonade and they would feel charged up after playing Holi .

At home we prefer to drink naturally cooled water from the mud pot and also we look for natural coolers to sip on through the day to quench our thirst.  

Some favorite and healthy coolers that we love as family to drink that I would like you to try to keep you refreshed this summer .

Jaljeera (flavored cumin drink) 

Grape Gooseberry Juice

Aam Panna / Raw Mango juice 

Home made Frooti

Kesar Elaichi sarbat / saffron cardamom juice

Panakam - Traditional South Indian jaggery drink

Chilled Buttermilk varities 

• Pudina Chaas 
• Masala Chaas
• Neer Mor 
• Vazhaithandu Mor / Banana stem buttermilk

This week in India we celebrate a festival of colors called Holi which marks the beginning of spring and end of winter .Though this festival is celebrated all over India , the northern part of India celebrates this festival with pomp ,joy and galore.  Family, friends ,relatives all get together and enjoy by splashing colors , water, water balloons and then rejoice a heavy lunch with a lot of special delicacies .  I am waiting to lay my hands on fresh black grapes to sip on Sasmita's  recipe of Red grapes virgin Mojito  

Keeping this festival in mind ,Sasmita suggested we have a very vibrant and colorful theme for the 290th Monday in our FmBH and called it RangBirange - we all unanimously decided to share some colorful drinks to welcome Summer and also virtually enjoy Holi . So come let's all rejoice with a vibrant and bright red colored watermelon lemonade.

Preparation Time - 10 mins

Cooking time - nil 

Serves - 2 to 3 

Complexity - easy 

Ingredients 

3 cups watermelon cubes (deseeded) 

1/2 lemon

2-3 glasses chilled water 

Pinch of black salt / kaala namak

2 to 3 tsp sugar 

Method 

• Blend the watermelon cubes and sugar  in a blender and strain it to remove the pulps if any .
• Add the chilled water , lemon juice, black salt and mix well. 
• Keep refrigerated and serve chilled in tall glasses .
• You may add some fresh mint leaves just before serving.

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Grape Gooseberry cooler

Fresh fruit Juices have always been my weakness and I love to sip on them.  I prefer to make them without added sugar and also very less water so that there is no much loss of nutrients.  Incase the juice happens to be slightly sour or bland , I prefer to add a few spoons of honey which makes it sweet . You may add jaggery too but at times it changes the taste and many may not like it ..so pls choose depending on how you like your juice/cooler to be .

This week for FMBH week 282 , Poonam wanted all of us to share delicacies made using berries .I wanted to make some Amla rice (Nellikai Saadham) or Amla murabba , but somehow due to certain other commitments I couldn't go ahead as planned . Poonam has dished out mouthwatering jaggery based Amla murabba which is a must try if you love Gooseberries. 

So for the theme it is  fresh juice from green grapes and boiled Gooseberry I.e Amla . I have boiled the amlas as it is easier to deseed them and also becomes soft to grind . I have not added any sugar as the grapes were sweet by themselves .

Nutrition Facts

• Grapes, Amla are packed with nutrients and essential vitamins like Vit K and Vit C .
•  Amla and Grapes also have antioxidant properties which help in dealing with chronic ailments. 
• Amlas are a powerhouse of natural fibre , hence very useful in digestion and also eases the discomfort of Irritable bowel syndrome (IBS)
• Since grapes and amla are rich in Vit C they provide natural immunity to the body . 
• Amla is also beneficial in controlling blood sugar as the natural soluble fibre prevents sudden spikes in sugar levels.

**these are general health benefits of grapes and amla , but pls do exercise caution in consuming these in case you have any underlying health issues which may prevent the consumption of amla and grapes . 

How to boil the Amla/Gooseberry ? 

• Take the required quantity of Gooseberries ,wash them well and pressure cook for 1 whistle with sufficient water . 
• The Gooseberry will become soft and the seed would have popped out on its own
•  You can just discard the seed and use the boiled Gooseberry. 

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Preparation Time - 15 mins

Cooking Time  - Nil 

Complexity - Easy 

Ingredients 

500gms green grapes 

2 -3 medium sized boiled amla/Gooseberry 

2 tbsp honey (optional) **skip for Vegan

1/2 cup water 

Method

• Soak the grapes in salt water for 10 mins.
• Wash the bunch of grapes thoroughly in water multiple times until the water appear clean and clear .
• Drain the grapes in a colander for a few mins.
• Add the amla and grapes to a blender or juicer and blend  well . 
• Strain the juice for extra pulp or you may include the pulp if you like pulpy juices .
• Stir in the honey after passing the juice through the sieve .
• Refrigerate it and enjoy chilled. 
• You may add some ice cubes too if you wish .

Cinnamon Tea | Dalchini Chai

 My experiments with different spices for flavoring my evening tea continues and this time it is  Cinnamon/Dalchini which gets featured as the special spice. 

I always prefer to use fresh and whole spices for making my Masala tea rather than the pre packed store bought ones . I feel we can control the level of flavor we want to be infused into the tea when we use fresh spices . We can add or subtract the quantity of ingredients depending on our personal liking .

Initially I was a little hesitant as to how cinnamon would taste in our Indian chai , but I went ahead and tried brewing my tea with cinnamon and cardamom and surprisingly people at home loved the taste and asked me to make tea this way going forward .

The mild sweetness from the cinnamon added a nice woody flavor to the tea . The trick to get the perfect taste is to not over boil the cinnamon stick in water.Excess boiling will release strong flavor of the cinnamon which may not be liked by all .  As cinnamon is a bark of a tree it has a naturally sweet woody flavor.  A small stick about 1/2 inch of high quality cinnamon is enough to brew tea for 3 people. 

Preparation Time - 2 mins

Cooking Time - 15 mins

Complexity - simple

Makes - 3 cups of tea 

Ingredients 

1.25 cups water
2 cups warm milk 
3 tsp good quality tea leaves 
1/2 inch stick cinnamon/dalchini/pattai
1/2 tsp cardamom/elaichi powder 
Sugar as per taste 

Method 

• Add the water to a sauce pan and let it begin to warm up.
• As you see bubbles , add in the cinnamon stick and elaichi/cardamom powder along with sugar. 
• Once, you get a wafting aroma of cinnamon, add in the tea leaves and let the tea brew. It should take about 4 to 5 min for the tea to get infused with all the flavors from the spices.
• Add the warm milk and let it come to a rolling boil.
• Strain and serve hot with your favorite snack or biscuits.

My other two most favorite tea variants which you may want to try .  Click the images below for recipe .

Adrak Elaichi Chai / Elaikkai Inji Tea

Saffron Cardamom Tea / Kesar Elaichi tea

Kesar Elaichi Sharbat | Saffron Cardamom Cooler

 Saffron is the most expensive spice produced in the whole world and this is probably the only crop that needs to be harvested Manually and cannot be done by any modern machinery. 

The labour intensive process involved in the production and the delicate handling makes this the world's costliest spice . 1 pound (approx 490gms) can range anywhere between  500 USD to 5000 USD .

Saffron / Kesar is cultivated almost all over the globe but Spain , Kashmir and Iran are considered to produce the highest quality pure saffron .Iran produces almost 90% of the global production of Saffron and most of it is exported world wide . Afghanistan, Greece and Italy also are involved in the production of Saffron.

Some Interesting facts about Saffron

• It takes roughly 40hrs to pick 1,50,000 saffron flowers known as Crocus 
• 2,00,000 stigmas from 70,000 flowers will yield approx 450gms of saffron.
• One saffron crocus flower produces just 3 stigmas.
• The quality and strength of the saffron isn't the same world wide . The purest unadulterated saffron will have more stigmas and red strands and will release a natural yellow color with a mild soothing fragrance when immersed in milk / water. 

Saffron Test

Despite lot of quality checks and processes in place, adulterated saffron is widely available in the markets and we need to be careful while buying them. 

• Original Saffron when immersed in milk or water , will naturally turn the water or milk to light yellow . This can take anywhere between 15 mins to 1 hr.
• Once immersed, if you rub the strands between your fingers , they shouldn't break or disintegrate .
• If the water or milk immediately turns yellow or orange or red then the saffron is adulterated. 
• If the water or milk remains colorless , then the strands aren't saffron at all.

Saffron Storage

• Always store saffron in a cool dry place .
• Preferably store it in a glass bottle .
• Never keep the saffron in plastic cover even if it comes in that packing. 

Benefits of saffron

• Mood enhancer and mild usage of saffron is known to reduce stress levels and cheer one up.
• Saffron in warm milk is said to handle PMS and mood swing issues in women.
• Saffron is an antioxidant. 
• Saffron is an aphrodisiac. 

The  266th week of FMBH is a very rich and royal week with Saffron as the star ingredient suggested by Mayuri ji of Mayuri's Jikoni. Needless to say her blog is a treasure chest of lip smacking delicacies and her latest Gujurati Thali was nothing short of a Royal feast.

As most of you know I have a special soft corner for Kesar and cardamom and no sweet I make is devoid of these two royal and exotic spices.  Donot miss to check some exotic Saffron based desserts on my blog listed below. 

Kesar Pista Kulfi

Kesar Pista Shrikhand 

Kesar  Badam Milk 

Kesar Peda

Emirati Spl Saffron Tea

This time around , though I had many sweets in my mind which use saffron,  I wanted to prepare something where Saffron was the Hero ,to do justice to the title "Exotic Saffron" .

I had the chance to taste this refreshing Kesar Sharbat  with mild flavor of saffron and elaichi at a function few years back and when I prepared the Emirati Special Karak Chai using saffron , I was reminded of this cooler and as luck would have it I get to blog it this week.  A big thanks to Mayuri ji for suggesting this and claps to all my co bloggers for having voted for this choice .

It hardly takes 10 mins to prepare this sherbet and about an hour to cool . If you are hosting a party or get together with your family or friends , all you have to do is prepare this sharbat in advance and chill it for a few hours. You are all set to treat your guests to a Royal exotic welcome drink .

Preparation Time - 10mins

Cooking Time - 3 mins

Complexity - simple

Makes 2 glasses ( 200ml each)

Ingredients 

400 ml water (2 cups)
10 to 12 strands saffron 
1 tsp cardamom powder 
4 tsp sugar ( + / - as per your taste)

Method

• Soak the saffron strands in warm water for 10 mins to release the flavor and color. 
• Boil the water with sugar until sugar dissolves. No need for any string consistency. 
• Add in the soaked saffron , cardamom powder and bring it to a rolling boil.  The saffron strands on further boiling will give out a bright orangish yellow color and a soothing aroma.
• Bring it to room temperature and refrigerate it until serving. Serve chilled . Add in some ice cubes if you wish.

Tips 

• If you feel the sugar has a lot of  dust, then add a few drops of lime juice to remove the scum. Filter the sugar syrup and then add the saffron strands to prepare the sharbat.
• You can add a few drops of rose water if you like the taste.I kept it plain because the flavor of saffron is very soothing and refreshing 

Chai Karak - Emirati spiced Tea

 Kalyani of Sizzling Tastebuds made us take a virtual food tour of UAE / Middle East and explore their cuisine by suggesting #EmiratiEats as the theme for the 265th week of Foodie Monday Bloghop weekly activity.  

She was liberal enough and allowed us to stretch beyond the boundaries of UAE and even explore Middle Eastern cuisine if we weren't comfortable just with options from the countries of United Arab Emirates (Abu Dhabi , Ajman, Dubai, Fujairah, Ras Al Khaimah, Sharjah and Umm Al Quwain.)

Initially, I was a little doubtful if I would be able to pull through this challenge because of paucity of time to procure certain ingredients which were not available easily at the local stores and the online delivery dint have an immediate delivery slot. So, I continued reading and researching further on the various vegetarian recipes prepared in the Middle East / UAE to zero down on something which can be prepared with what is available at home.

While doing so , I found that there is quite a lot of similarity in the Indian Cuisine and the Middle Eastern cuisine especially in sweets and hot beverages. It was nice to read about the usage of various spices in their cuisine. 

The Arabs love their spices and no recipe is complete without the addition of the exotic spices. Rose water , cardamom and saffron occupy the top place in their recipes.Needless to say , I too love the flavors of cardamom and saffron which I widely used in Indian Desserts too.

I found 3 recipes which were very interesting of which I finalised Chai Karak / Karak Chai - I too love my tea with exotic flavors just like the Emiratis so this really caught my attention.  

The other two recipes Khabeesa and Laban / Leben were equally intriguing to try which I am sure to do soon.  

• Khabeesa is a close cousin of the Indian Sheera / sooji / aate ka halwa but made using date sugar and flavored with rose water.  Some recipes use wheat flour as main ingredient while some call for sooji/semolina/ Farina .
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• Laban or Leben is plain buttermilk which is obtained after churning the yogurt to extract butter from it .

Chai Karak 

Sources from the internet quote that Tea /coffee culture has been a part of the Emirati Hospitality since time in memorial and every guest is treated with a cup of coffee or tea along with some dates . The Arabian Coffee is served as Black Coffee while the Tea is generally brewed with milk and some spices.  

Karak/kadak in hindi means "Strong".

Karak Chai means the tea prepared has a stronger brew . The tea concoction is simmered along with the spices until all the flavors are infused into the decoction.

The traditional Emiratis or older generation love their tea spcied with cardamom and saffron and sweetened using sugar . Other spices like cinnamon, ginger etc are added depending upon personal preferences. 

 I could sense the emotional connect between the Desi Cutting Chai and the Emirati Karak Chaai.

Just as we Indians love to sip on our tea at the " Chaai Tapris/ Tea kadai "  the Nationals of UAE also have a special love for tea and the tea shacks are open 24 hrs along the highways where people throng to catch a cuppa of nice hot tea flavored with spices as they drive along. 

Some recipes call for the using of Evaporated milk in the preparation of Karak Chai but it tastes equally good with regular milk too . If you follow Vegan diet , you may substitute with Almond or Soy Milk. 

Preparation Time - 5 mins

Brewing Time  - 15 to 20 min

Serves - 2 

Complexity - Easy 

Ingredients 

2.5 tsp good quality tea leaves 

1.25 cups water 

1 cup milk 

2 tbsp condensed milk (optional) 

2 tsp sugar ( + or - as per your taste)

3 to 4 green cardamom coarsely powdered 

7 to 8 strands saffron / kesar

Method

• Take the water in a sauce pan and add in the tea leaves and bring it to a simmering boil .
• Once it begins to boil, add in the cardamom powder and saffron strands and continue simmering on low flame .
• When you feel the aroma of saffron , cardamom and tea waft through, add in the sugar . 
• By this time , the tea decoction would have brewed in well .  Remember to keep the flame low at all time else the tea leaves on excess boiling will bring in a bitter taste and we don't want that.
• Lastly , add in the warm milk and condensed milk , stir well and bring to a boil.
• Strain this tea and serve while hot . You can add on a few strands of saffron while serving for added flavor and taste.

Tips

1. Condensed milk already has sugar , so adjust sugar keeping that in mind. 
2. Coarsely ground cardamom powder gives a nice flavor to the tea rather than finely ground cardamom powder.
3. The slow simmering is the technique to get the Karak Chai right , so donot lose patience and increase the flame to brew the tea. 1.25 cups of water must reduce to 1 cup by way of simmering. 

Some lipsmacking Middle Eastern/ Emirati recipes from my fellow bloggers 

Minty Lentil & Walnut Pilaf  ;a delicacy from Oman by Kalyani 

Lavaash / Lavaas by Archana ; a flat bread variety from Middle East 

Mint Almond Hummus by Sujata  is a delectable hummus with a flavor of mint.

Shorbat Adas by Mayuri ji is a lentil based shorba/ soup popularly made during Ramadan for breaking the Fast / Roza.

Spicy Carrot Hummus by Swaty is absolutely colorful and spiced up using Sriracha sauce. 

Baba Ghanoush by Poonam is a lipsmacking dip made using roasted Brinjals and flavored with tahini sauce. 

Linking this Karak Chai to week #265 - EmiratiEats of FMBH

Jaljeera | Jaljira

Jaljeera is an Indian drink which is served as a starter before any meal and a very tasty appetizer.  This drink helps in digestion as well a very good source of hydration in peak summer. 

Jal jeera loosely translates to cumin water.  Cumin as we know has lot of medicinal properties and plays a vital role in aiding digestion and preventing stomach disorders .

Jaljeera is flavored with fresh herbs and spices like black salt, rock salt, ginger ,  fresh mint and some lemon juice to make it all the more tasty .

This drink can be easily prepared at home and relished during summers.  We can make a big jar of this healthy and tasty drink and refrigerate it .

Instead of sugar , I have added jaggery powder which makes it all the more healthy.

Jaljeera can  be served in various ways . Some love to have the drink topped with lot of boondi while some like it with a fizz by adding club soda instead of plain water .

Preparation Time : 5 mins

Cooking time : Nil 

Makes 3 to 4 glasses 

Complexity: simple 

Ingredients 

10 to 15 mint leaves 

Small piece of ginger  chopped

2 tablespoon  jaggery powder 

1 lemon

Small piece of ginger  

2 tsp roasted jeera powder

1 tsp chat masala 

1/2 tsp black salt 

1 tsp salt 

500 ml chilled water 

Method 

• In a blender jar , add the  mint leaves, ginger ,jaggery powder , jeera powder , salt, black salt, chat masala and grind into a fine paste with little water .
• Strain this using a strainer and collect the extract in a big vessel .
• Add in the chilled  water to this extract and the lime juice squeezed from the lemon.
• Stir it well and serve chilled. 

Notes

1. Adjust jaggery if you want it a little more sweet .
2. Store bought jaljeera powder can also be used to prepare this drink . In that case, skip the additional usage of chat masala, black salt and roasted jeera powder. 

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