Mix all ingredients in very little water. When dissolved add the soda or iced water. Pour in 2 glass. Sprinkle chopped mint. Serve immediately.

Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth. Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth. Remove cloth. Pass 1 chilli, coriander and mint through. Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. Pour into the buttermilk. Add crushed greens (the paste of chilli and coriander), salt and jeera powder. Chill before serving. An excellent post-lunch equaliser.

To make a pulp mix strawberries, sugar, salt and bring to boil. Take off from fire and chill. Set jelly as per instructions on the packet. Just before serving - in a blender add pulp (made as above), jelly chunks, colour, essence and water. Blend very lightly. Pour into glasses and mix in finely crushed ice. Use wide straw for serving. For variations use different fruits with matching jellies, colours and essences. Eg. pineapple, orange, grape, etc.

Put all ingredients in a blender and blend till smooth and frothy. Serve in tall glasses, chilled. Vary the flavour by substituting rose for khus, kewra or pineapple. Very finely chopped pieces of fruit may be added.

Quarter the tomatoes. Remove seeds with a small spoon. Keep aside. In a blender, blend together all ingredients with 2 glasses chilled water. Or crushed ice. Strain with a not-too-fine strainer. Pour into glasses and add some of the seeds back. Stir and serve chilled. Garnish with a small tiny spring of mint.

Remove water from coconuts. Break open and scrape the tender malai. Add sugar and essence. Chill the mixture well. Run the mixture in a mixie. Serve while frothy in glasses.

Put all ingredients in a tall vessel. Beat with an electric beater till frothy. Pour in glass and serve immediately. Use soda instead of water if desired.

Clean and boil grapes in a cup of water. Simmer for 2 minutes after boil is reached. Cool to room temperature. Add sugar and blend in mixie till smooth. Strain to remove skins, etc. Add chilled water to the pulp. Add salt and pepper .

Chill the papaya and water. Just before serving, blend well in a mixie. Pour in chilled glasses and serve immediately.

Use other fruit like cantaloupes, mango, or watermelon.

Blanch tomatoes in boiling water for 5 minutes. Remove, peel and blend. Strain, cool and chill well Just before serving, put all ingredients in a mixie. Blend well and serve in tall glasses

Chill the coke well. Slit the lemon along radius. In a tall glass , beat one scoop of icecream till soft. Pour 1/3 glass coke and mix a little. Sprinkle salt, pour coke almost to brim. Carefully add the other scoop of icecream. Push the lemon slice over the rim of the glass. Serve immediately.

To make a pulp mix pineapple pieces, sugar, salt and bring to boil. Take off from fire and chill. Set jelly as per instructions on the packet. Just before serving - in a blender add pulp (made as above), jelly chunks, colour, essence and water. Blend very lightly. Pour into glasses and mix in finely crushed ice. Use wide straw for serving.

Grind 50 gms of cleaned, fresh ginger to a rough paste or small pieces. Boil 2 bottles of water , after the water starts bubbling add the ground ginger. Add the sugar. Boil on high flame for two minutes and switch off. Strain the ginger juice through a fine muslin. Cool and then pour into another larger vessel, being carful not to pour to the end. Thus the sediment and impurities remain to be thrown away. Strain once more and add in the rest of the juices and strawberry pulp. This concentrate must be refrigerated and can be blended with iced water or soda to make an incredible summer drink at short notice.

Peek and chop mango. Put in a mixie, and blend. Add all other ingredients. Blend till smooth. Chill well before serving. Or add crushed ice if desired.

Wash, peel and grind ginger to a fine paste. Add 2 tsp. water, pass through a clean muslin cloth to extract juice. Dissolve sugar in one cup water on low heat. Add ginger and lime juice after sugar has dissolved. Heat till mixture boils (approx. 5 minutes). Remove from and heat and cool till warm. Pour into clean sterile bottle. Refrigerate and use as concentrate, when required.

Wash, wipe and roast whole mangoes on a mesh over a gas,stove or coal burner. Skin of mangoes should get somewhat charred, and its insides, soft and pulpy. Cool a bit, carefully remove skin, mash pulp well. Discard stones, add water, mix and strain. Mix other ingredients. Chill for at least 2-3 hours. Just before serving, put crushed or fruit icecubes in tall glasses and pour.

Using a sharp pointed knife, cut oranges into halves horizontally. This should be done by inserting knife point in diagonally, zigzagging the cut. Each half would have a serrated edge to give a flower shape. Scoop out segments carefully, without injuring the shells. Scrape insides of shells lightly with a blunt knife if required. Extract juice from segments, strain and keep aside. Keep shells aside in a covered box in fridge till required. Put water to boil, 1 tbsp. sugar, stir in jelly crystals, dissolve. Take off fire, cool a little, add lemon juice,rind,orange juice, cool to room temperature. Put mixture into fridge, till thick but not set. Whip cream and sugar till soft peaks form. Put in icing bag with giant star nozzle, chill til required. Pour thickened mixture into orange shells, arrange sturdily in tray. Put in freezer till jelly sets firmly. Top jelly lilies with swirl of whipped cream before serving. Serve each lily as individual helping with an appropriate spoon to scoop jelly.

Soak chinagrass in 50 ml. or 1/2 cup water for 10 minutes. Bring to a boil till fully dissolved, stirring continuously. Bring remaining water to boil in a deep vessel. Add sugar, stirring to dissolve sugar completely. Strain chinagrass mixture into sugar solution. Cool to room temperature. Mix in liquefied pulp and lime juice. Blend very briefly to evenly mix chinagrass only if required. Do not allow to froth. Add mint leaves and stir. Pour into icecube trays and set till firmly frozen.

Steam washed spinach, till bright and tender. Blend to a smooth paste, strain, chill till required. Put 100ml. water with sugar to heat on slow till dissolved. Bring to a boil, take off fire. Keep aside to cool till required.

Just before serving: Blend mint leaves and sugar syrup in a blender. Add spinach, salt, pepper and cold water. Run till green and frothy. Pour into tall glasses, serve immediately.

Mix carrot pulp and tomato puree Chill the mixture .Put 100ml. water with sugar to heat on slow till dissolved. Bring to a boil, take off fire. Keep aside to cool till required. Just before serving: Blend mint leaves and sugar syrup in a blender. Add carrot-tomato mixture, salt, pepper and cold water. Run till frothy. Pour into tall glasses, serve immediately.

Note: For carrot pulp: chop carrots into small piece, boil till tender, blend till the paste is smooth.

Dissolve stabiliser in 3 tbsp. water. Mix water, sugar, stabiliser, emulsion, bring to boil. Add liquid glucose, stir to dissolve. Cool and add pineapple juice. Pour in container, freeze overnight or till firm. Break and churn well. Pour into mould for ice sticks, allow to set firm. Insert a hot knife, to make a cut through. Insert stick, and return to freezer till stick is firmly embedded in ice. Unmould and serve.

Note: To make sorbets, after mixture is churned, return to container. Allow to set till firm but not hard. Scoop and serve in individual cups.

Variation: Same procedure may be used to make grape, or lemon sticks. For lemon use 25 ml.lemon juice and 75 ml. water mixture instead of 100 ml. juice.

For sev:Mix cornflour and water. Cook on slow fire, stirring continuously, till transparent. If required add few more tbsp. water while cooking. Mixture when cooked should be transparent and can be sticky. Oil inside of press. Spoon in cooked mixture. Hold press over a large bowl of ice water. Press out spaghetti like sev into water. Do not disturb by stirring. Keep in refrigerator to chill till required. Drain in colander before using.

For falooda seeds:Soak cleaned seeds in 1/2 litre water for 30 minutes. Drain in colander, chill in refrigerator till required.

To proceed before serving:Beat chilled milk with hand mixie till frothy. Take number of glasses to be served. Pour 2 tbsp. of syrup at bottom. Add 2 tbsp. sev. Top with 1 tbsp. seeds. Tilt glass a bit, pour milk to 3/4 level, carefully. Do not disturb the base layers, while pouring. Top with a scoop of vanilla icecream. Garnish with chopped nuts Serve with long handled thick shake spoons.

Note:Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.

Peel and chop mango into chunks. In a pan, put mango, sugar and nutmeg. Boil till the mango is soft. Cool. Blend in mixie till smooth. Sieve. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool. As and when required add a tbsp or more to a glass of chilled water and mix with an eggbeater, to froth. The pulp may be stored in the freezer for over a month.

Put juice and sugar in a deep vessel. Heat and stir gently till sugar dissolves. Bring to a boil, simmer for 2-3 minutes. Take off fire and cool. Add sodium benzoate and mix well. Pour into sterilized sauce bottles, and seal. Refrigerate after a bottle is opened.

Put mango juice in a deep vessel. Heat for 2-3 minutes, stirring continuously. Take off and allow to cool. Meanwhile, put sugar and water to boil. When sugar is dissolved. simmer to make syrup of one thread consistency. Take off fire, add citric acid, stir and dissolve. Add to mango pulp and stir to mix well. Dissolve KMS in half a tsp. water. Add to the mixture, and stir well. Bottle in sterilised sauce bottles.

Bring sugar and water to boil in a deep vessel. Simmer to make a sticky syrup, which is not one thread. Add dissolved citric acid, take off fire. Cool and add juice, dissolved KMS. Stir till well blended. Pour into sterilised bottles, seal. Refrigerate opened bottle.

Put juice and sugar in a deep vessel. Heat and stir gently till sugar dissolves. Bring to a boil, simmer for 2-3 minutes. Take off fire and cool. Add sodium benzoate and mix well. Pour into sterilized sauce bottles, and seal. Refrigerate after a bottle is opened.

Add sugar and water in a deep vessel. Heat and bring to a boil. Simmer till syrup is sticky but not one thread. Add citric acid, stir till dissolved. take off fire. Cool and add to mango pulp. Add dissolved KMS to mixture, and stir. Mix till well blended. Bottle in sterilised sauce bottles.

Put juice and sugar in a deep vessel. Heat and stir gently till sugar dissolves. Bring to a boil, simmer for 2-3 minutes. Take off fire and cool. Add sodium benzoate and mix well. Pour into sterilized sauce bottles, and seal. Refrigerate after a bottle is opened.

Bring sugar and water to boil in a deep vessel. Simmer to make a sticky syrup, which is not one thread. Add dissolved citric acid, take off fire. Cool and add juice, dissolved KMS. Stir till well blended. Pour into sterilized bottles, seal. Refrigerate opened bottle.

Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When sticky to touch, but not one thread, take off fire. Cool and add lemon juice. Add dissolved KMS and mix well. Pour into sterilized bottles and seal. When required.Pour 2 tbsp. syrup in a 200 ml. glass/ Add 4-5 icecubes, top will cold water. Stir and serve chilled.

Chop pineapple into fairly small pieces, and halve segments. Dissolve sugar, essence in orange juice, chill well.

Blend juice and 1/2 scoop icecream in mixie. Pour into 3 icecream cups. Add segments and bits, mix well. Float 1/3 icecream on each fruit cup. Sprinkle crumbled chocolate sponge. Serve immediately.

Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside. Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husk like. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well. Chill for a hour of two before serving.

Place tomatoes in plenty of boiling hot water. Cover with lid and keep aside for 10 minutes. Chop bread slices into tiny croutons. Either stirfry or bake in hot oven till golden and crisp. Toss when half done if necessary. Keep aside. Remove tomatoes from water, peel skins off carefully. Blend in a mixie till fine. Add all other ingredients to the puree. Except croutons and cream. Mix well and refrigerate till well chilled. Stir in croutons and cream just before serving. Or pour individual bowls, add a swirl or cream. Drop in a few croutons. Serve very cold, with salt and pepper.

Wash carrots, scrape and cut in chunks. Add water for boiling, boil, cover and simmer for 5 minutes. Mince or chop mint leaves very fine. Pour into large plate, cool very well. Put carrots in a mixie, add lemon juice, salt, sugar, pepper. Run till carrots well pulped. add water. Run to mix well. When well blended, strain through sieve. Add mint, stir.

Add 1/2 cup water to each, grapes and sugar, separately. Boil grapes for 3-4 minutes, or till soft. Cool. Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency) Blend grapes till smooth, sieve. Add to sugar syrup, boil and simmer further for 5 minutes. Cool very well. Just before serving, blend grape concentrate and milk till frothy. Pour into transparent glasses. Top with a scoop of vanilla or black currant icecream if desired. Serve immediately.

Dissolve sugar in milk before chilling. Frost tall conical glass before hand if desired. Or chill them well.

Run milk, essence, colour and one scoop icecream in mixie. When well blended and frothy, pour into chilled glasses. Add a few pineapple pieces, mix gently. Top with a scoop of icecream. Top scoop with a cherry, serve immediate

Chop pineapple into fairly small pieces, and halve segments. Dissolve sugar, essence in orange juice, chill well. Just before serving: Blend juice and 1/2 scoop icecream in mixie. Pour into 3 icecream cups. Add segments and bits, mix well. Float 1/3 icecream on each fruit cup. Sprinkle crumbled chocolate sponge. Serve immediately.

Sprinkle sugar solution on cake slice. Keep aside for 20 minutes. Cut into chunks. Clean all fruit, peel, deseed as required. Chop into chunks where required, sprinkle lemon juice and salt. Toss and chill well. Before serving, add chat masala, pepper, sugar, cake pieces, toss. Put in individual serving bowls. Top with light cream. Serve immediately.

Any combinations and permutations can be made to the choice and ratio of fruit used. If using colour bleeding fruit like strawberries, prepare separately, and add just before serving. Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.

Mix cornflour and water. Cook on slow fire, stirring continuously, till transparent. If required add few more tbsp. water while cooking. Mixture when cooked should be transparent and can be sticky. Oil inside of press. Spoon in cooked mixture. Hold press over a large bowl of ice water. Press out spaghetti like sev into water. Do not disturb by stirring. Keep in refrigerator to chill till required. Drain in colander before using.

Soak cleaned seeds in 1/2 litre water for 30 minutes. Drain in colander, chill in refrigerator till required.

Beat chilled milk with hand mixie till frothy. Take number of glasses to be served. Pour 2 tbsp. of syrup at bottom. Add 2 tbsp. sev. Top with 1 tbsp. seeds. Tilt glass a bit, pour milk to 3/4 level, carefully. Do not disturb the base layers, while pouring. Top with a scoop of vanilla icecream. Serve with long handled thick shake spoons.

Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.