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Place the water/soda, lime juice, salt, sugar and black pepper in the Liquidiser
Jar.
Blend
well to dissolve the sugar. Pour into glasses.
Place ice cubes in the Food Processor Bowl.
Crush.
Add crushed ice to glasses, decorate with slices of lime and serve.
How to Prepare
AAM KA PANNA
You will need :
How to Prepare
• 4 large semi-ripe Mangoes • 4 tbsp. Sugar • A pinch of Salt • 1 tsp. ground
White Pepper • 6 cups (750 ml.) Water
Soften the mangoes by pressing them all over.
Spear with a fork and hold over a naked flame, turning frequently to scorch the
skin completely. Cool slightly and peel off the skin.
Place scrapped pulp in the Food Processor Bowl. Add sugar, salt and pepper.
Blend
well adding water through the Feeder Tube.
Cook the mixture till it comes to a boil. Put aside to cool. Then pour into a glass
jar.
Store in the refrigerator, and serve when required.
TAMATAR KI CHUTNEY
You will need :
• 9 (450 gms.) Tomatoes • 1 1/8 cups (225 gms.) Sugar • 2/3 cup (150 ml.)
Water • 2 Cloves Garlic • 2 Bay Leaves • 2/3 Cup (150 ml.) Malt Vinegar • 2 tsp.
Cumin Seeds • 1tsp. Garam Masala • 1 tsp. Coriander Seeds • 1 tsp. Nigella Seeds
• ½ tsp. Chilly Powder • 1 tsp. Salt.
How to Prepare
Place the skinned tomatoes in the Food Processor Bowl. Chop coarsely.
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Dissolve sugar in water over a low heat.
Add tomatoes, crushed garlic, bay leaves and all the remaining ingredients to
the sugar syrup. Reduce heat and boil for 45 minutes, uncovered, until the
mixture thickens and the tomatoes are reduced to a pulp. Stir from time to
time to ensure that the mixture does not stick to the bottom.
Allow the mixture to cool completely. Pour into a jar and store. Makes about
450 gms. Stay good for 2-3 weeks.
COCONUT CHUTNEY
You will need :
• 1 fresh Coconut • 2 cups (550 gms) Curd • 1” Ginger • 2 tsp. Oil • 1 tsp.
Mustard Seeds • 2 Curry Leaves
How to Prepare
Position coconut pieces in the Feeder Tube.
Shred
, using the coconut shredding
disc.
Remove to a bowl and stir in curd till a semi-thick consistency is obtained.
Season with salt and ground ginger. Cool.
When ready to serve, heat oil in a small saucepan. Add mustard seeds and curry
leaves. When the seeds pop, remove the pan from the fire and pour contents
over the coconut-curd mixture.
PUDEENA CHUTNEY
You will need :
• 100 gms. Mint • 50 gms. Coriander Leaves • 1 tbsp. Salt • tsp. ground
Cumin Seeds • 2 Green Chilies • 2 tbsp. Lemon Juice • ½ (30 gms.) Onion
• 2 tsp. Sugar
How to Prepare
Put all ingredients in the Chutney Jar and
blend
to a smooth paste.
Put in an air-tight bottle and refrigerate.
Use as and when required.
