AMUL SUGAR FREE DELIGHT ICE CREAM SUNDAE

INGREDIENTS

• 50 ml Amul Sugar Free Anjir ice cream
• 50 ml Amul Sugar free Vanilla ice cream
• 2 tsp Pineapple crush
• 6 gms Split Cashew nuts 
• 2 nos Fresh Mint leaves
• 1 no. Choco Stick
• 1 no. Umbrellas for Garnish

METHOD

1. Take a single 125 ml Sundae Glass for serving and scoop out sugar free Amul Vanilla ice      cream about 50 ml and place in the fancy sundae glass.

2. Similarly scoop another ice cream sugar free Amul Anjir and place it above the vanilla       ice cream.

3. Drizzle pineapple crush from the top.

4. Sprinkle split cashew nuts on top of the ice cream and add tutty fruity on it.

5. Garnish with Chocolate sticks, Umbrella and serve immediately. 

HAVE YOU EVER TASTED AROMATIC, FLOWER FRESH LAVENDER KHEER?

INGREDIENTS:

• 2 lts FULL CREAM MILK
• 200 gm WHIPPED CREAM 
• 200 gm RICE
• 20 ml THANDAI SYRUP
• 100 gm CASTOR SUGAR
• 10 FRESH LAVENDER FLOWERS 

METHOD:

• Boil the milk in a heavy bottom pan
• Gradually add rice and sugar, and cook till rice gets cooked. 
• Simmer the cooked liquid and keep stirring till the rice and sugar gets dissolved.
• Reduce it to half for the desired consistency.
• Take the pan off the flame and let it cool.
• Add Thandai and lavender essence for flavor
• Garnish with fresh lavender flowers and serve.

TASTY AND YUMMY BANANA BLOSSOM SALAD

INGREDIENTS

• 2 BANANA BLOSSOMS
• 15 ml WHITE WINE VINEGAR
• 100 gm SHREDDED CHICKEN TIKKA
• SALT TO TASTE
•  1/3 gm PEPPER
• 10 ml LIME JUICE
• 1 GRAPE FRUIT
• 20 gm MINT
• 20 gm SHALLOTS (Madras Onions)
• 20 gm TOASTED PINE NUTS

METHOD:

• Peel off and discard the tough and outer layers of Banana blossom and cut into juliennes.
• Wash them nicely to remove dirt .
• Plunge them in a large bowl of cold water and soak them in white wine vinegar.
• Drain the salad of excess water and vinegar, when ready to prepare.
• In separate bowls, cut chicken and mix the rest of the ingredients.
• Mix the ingredients well and add chopped and toasted pine nuts and garnish with edible flowers. 

NINE BEST ICE TEA FLAVORS FOR THIS SUMMER!

Recipe:  

Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. You can add sugar/sweetener/honey as desired.

Please try one or more of these ingredients:

HONEY:

Take 270 ml of brewed tea (about 1 medium cup), stir in 2 medium spoons (25 ml) Honey and add 5-7 cubes of ice.

LEMON:

Take 270 ml of brewed tea (about 1 medium cup), Add 1 tsp of freshly squeezed lemon (10 ml) and add 5-7 cubes of ice.

HONEY LEMON:

Take 270 ml  of brewed tea (about 1 medium cup), stir in 2 medium spoons (25 ml) Honey and add 1 tsp of freshly squeezed lemon (10 ml) and add 5-7 cubes of ice.

TULSI:

To 8 cups of water, add 8-10 leaves freshly plucked from Tulsi plant and bring to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. Take 275 ml and add 5-7 cubes of ice.

AMLA: 

To 8 cups of water, add slices from one whole Amla fruit (cut to about 2” long) and bring to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. Take 275 ml and add 5-7 cubes of ice.

ANISE (SAUNF): 

To 8 cups of water, add 1 tbsp full anise (slightly crushed) and bring to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. Take 275 ml and add 5-7 cubes of ice.

GINGER: 

Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and 1Tbsp fresh grated ginger (about 12 g). Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.

CARDAMOM: 

To 8 cups of water, add ground seeds from green cardamom pods (about 6-7) and bring to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. Take 275 ml and add 5-7 cubes of ice.

CINNAMON: 

To 8 cups of water, add 2 sticks of cinnamon bark about 2” long and bring to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags and. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate. Take 275 ml and add 5-7 cubes of ice.