Now that the summer is here, I thought i'd share some summer drinks to cool off the thirst.These are all very simple easy and quick.

Feel free to substitute the ingredients to ur liking,I hope every one will try'em.....and maybe we'll get to taste their versions too


Orange lassi

1 cup thick curd
2 cups orange juice
a pinch of cumin (zeera) seeds roasted
2-3 tsp almond slivers blanched ( u get them ready here in the stores,u can soak them overnite)
Honey (to ur taste)


Mix the curd, orange juice in the blender till u get a smooth mix and the surface turns bubbly,stir in honey and cumin seeds. garnish with the almonds and serve chilled.



Pista Passion

( great to try if u have some leftover pistachio barfis or else u could soak some pistachios in water overnite and grind them to a paste and add)

1 cup full cream milk
1-2 pistachio barfis ( indian sweets made with pistachios or a handful of soaked pistachios)
1 tbsp cream
crushed ice

Whip the crushed barfis in a blender with the cream,and milk and ice.serve chilled .




Almond Milk with dates

1 tall glass milk
1/2 cup almonds (blanched)
3-4 large dates (seedless ofcourse) (as many or as less as u like)
few drops of vanilla essence
2 tbsp lemon rind
pinch of nutmeg powder (optional)
pinch of cinnamon powder (optional)


Process the almonds with milk untill blended well,add the dates and the rest of the ingredients and blend again. serve chilled.




Citrus tea cooler

2 cups brewed tea (any regular kind)
1 cup orange juice
sugar to taste
1/4 cup lemon juice
some mint leaves to garnish


Mix all the above in a blender ,add a lot of crushed ice and garnish with the mint leaves.



ok thats all for now...all of a sudden i'm very thirsty .

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There is no key to happiness.... the door is always open.

MMmmmmmmm.......those sound yummy, I like the sound of Pista Passion!

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Bijou Bazaar
http://bijoubazaar22.googlepages.com

BUTTER CHICKEN

0.75 LB boneless chicken breast (or 2 normal sized boneless chicken fillets)
0.75 LB boneless chicken thighs (or 3 normal sized boneless chicken thighs)
1 ½ tablespoon garlic and ginger paste
1 ½ tbspn garam masala
2 tbspns dhania powder
1 ½ tbspns jeera powder
6 –8 tablespoons butter
2 tablespoons tandoori paste (Patak’s or Raj’s or any other)
2-3 tablespoons tomato paste
2 medium sized tomatoes
2 large sized onions
almond and/or cashew slivers
salt to taste
Chopped coriander leaves
35% whipping cream ( 250 ml) or khoya

.

Wash boneless chicken and dice into bite sized pieces and place in saucepan
Mix in above quantities of salt, ginger/ garlic paste, garam masala, dhania powder, jeera powder, tandoori paste, 2 tablespoons butter and 50 ml cream with chicken and marinate overnight in refrigerator.

Next day, when ready to cook.

Put above quantities of onion and tomato into blender and blend for just enough time so that blend is thickish rather than thinnish

Place 2 tablespoons butter into saucepan with marinated chicken on medium heat on electric or gas cooking range and cook for 5 minutes. Add half quantity of blended onion and tomato into saucepan and cook for another 10 minutes. Add rest of tomato and onion blend and remaining cream (or khoya) and cook another 5 minutes. Add tomato paste and 2 tablespoons butter to thicken gravy. Cook another 5-10 minutes on lower heat and add more butter according to taste. Total cooking time should be 30 minutes.

Switch off cooking range. Transfer the ambrosia from saucepan into serving dish. Garnish with almond/cashew slivers and coriander leaves.

Serves 3 to 4.

Enjoy with naan or paratha.

MARGARITA

60 ML white tequila
15 ml cointreau
15 ml triple sec
1-2 limes
1 teaspoon sugar
Tons of crushed ice.
Cocktail shaker

Squeeze out juice of limes

Take martini or margarita or champagne flute glass and rub rim with lime juice from peels of limes. Heap salt onto plate or palm of hand. Swirl rim of glass in salt so it sticks and forms layer on rim

In cocktail shaker pour above quantities of tequila, cointreau , triple sec, lime juice, sugar and 4 cubes of ice. Shake till the devil does you in.

Fill salt rimmed glass with crushed ice. Pour contents of shaken libation into the ice filled glass. Garnish with slice of lime on rim of glass.

Makes 1 to 2 glasses depending on size.

Enjoy solo or with sexual partner or with butter chicken

Quote:

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Originally posted by RedBaron

Enjoy solo or with sexual partner or with butter chicken

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Bijou Bazaar
http://bijoubazaar22.googlepages.com

Quote:

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Originally posted by Pink Panther

Quote:

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Originally posted by RedBaron

Enjoy solo or with sexual partner or with butter chicken

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Alright!!!

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SWEDISH CHICKEN FLAMBE

4 boneless fillets of chicken
3 tablespoons HP sauce
3 tablespoons Lea Perrins Worcestershire Sauce
250 ml 35% whipping cream
2 teaspoons yellow mustard
3 tablespoons red cooking wine.

30 ml brandy
30 ml gin
30 ml triple sec

Split chicken fillets down the middle to make them thinner not shorter

Wash chicken then marinate for an hour to 2 hours in HP sauce, worchestershire sauce, mustard, cooking wine and 50 ml cream.

When ready to cook, place alcohol in frying pan and heat over high heat on electric or gas stove until alcohol is hot. Light alcohol with a match (or other) and as soon as it flames up, place marinated chicken in the flaming alcohol and let flame till it automatically dies out (Your date will be floored).

Flip chicken over and cook over medium heat for 3 minutes and pour rest of cream into the frying pan and keep cooking for 5 minutes. Flip chicken pieces over and keep on cooking for another 7 minutes.

Chicken is now ready. Ensure there is enough gravy otherwise add a little more cream and cook for another minute or so.

Serve on a plate with rice and hot buttered corn niblets. Potato salad may also be served instead of rice.

If you have a pepper mill, screw out some thick black pepper on the chicken to taste (not essential)

A medium rich red wine will add a touch of class.

Your date is now all yours.