Holi is the festival of colours . Here’s how you can make a few colorful easy to make mocktails which will keep you cool and refreshed! And might come in handy for the Holi Party.
We Indians have made Mojito (Cuban drink) our own. And why not ? We love mint/pudina and lemon. This mojito is fast, fresh and easy to make at home. So here’s the recipe for a kiwi mojito!
Time : About 2-3 minutes
Servings : 2 glasses
- Kiwi Fruit – 2 Chopped
- Lemon Wedges : 2
- Mint Leaves : a couple leaves
- Sugar Syrup/Honey/Powdered Sugar – as per taste
- Club Soda – To top up the glasses
- Ice Cubes – as required
- Peel and roughly chop the kiwis, retain a few slices to garnish.
- Using a mixer/blender/mortar and pestle just roughly crush the mint leaves, kiwis and 8-10 cubes of ice together. Add the lemon juice and while you prepare the glasses, keep this mixture in the freezer.
- To serve, add some ice, a few crushed mint leaves at the bottom of the glass, then fill half the height of the glass with the kiwi crush.
- Then drizzle the honey or sugar syrup, carefully fill up the glass with soda.
- Top up with some crushed ice, garnish with lemon slices, kiwi slice and a sprig mint and serve immediately with a stirrer.
Photo Credit: http://avocadopesto.com
Beetroot float has been elevated to the status of a superfood owing to its many health benefits.The main benefits being that it can boost your stamina and remove blemishes from your skin.The creaminess of the beetroot float makes it a perfect drink to have this Holi.
- Curd/Yogurt: 200 gm
- Beetroot: 200 gm (3 medium sized, peeled and grated)
- Sugar/Honey: 1 tsp
- Cumin Powder: 1.5 tsp (dry roasted cumin powder)
- Black Salt: 1 tsp
- Salt: To taste
- Ice cubes
- Clean and wash the beetroot properly.
- Blend the beetroot along with salt and sugar using a mixer/food processor.
- Next filter the beetroot crush through a fine muslin.
- Process the beetroot extract with the roasted cumin powder, yogurt/curd and black powder salt and ice in a blender till smooth.
- Garnish with mint leaves.
- Add ice cubes and serve chilled.
Grape Soda / Angoori Soda
We are all familiar with masala soda. Now here is a fruity twist to this favourite drink of ours. Also grapes ( both black and green grapes) have high sugar content. So you may not need to add any sugar. This drink is quick, refreshing and easy to make.
Time : 2-3 Minutes
Servings : 1
- Black Grape Juice – 200 ml
- Black Salt – ¼ tsp
- Roasted Cumin Powder – ½ tsp
- Lemon Juice – 1 tsp
- Frozen Grapes/Ice Cubes
- Club Soda – 200 ml
- Soak the grapes in water for 30 mins to get rid of any residual pesticide. Next add the grapes and blend well in a food processor or blender.
- Next filter the grape juice through a fine muslin. You can use store brought black grape juice. But now is the season of grapes both black and green and if you have a blender it is super easy.
- Fill a glass up to a third with grape juice, add 1 tsp lemon juice, ½ tsp cumin powder, ¼ tsp black salt. Mix these well.
- Add ice cubes and top the glass with Soda.
Paan Gulkand Drink
If you love paan and gulkand then you will like this drink. This drink is cooling and refreshing due to the use of paan/beetle leaf, gulkand and sabja. Sabja might be the only ingredient not readily available at home. But it is actually easily available in grocery stores including e-grocers like Big Basket and needs to be soaked in water for at least an hour before using.
- Sweet betel leaves/mitha paan – 6-7 leaves gives approx ⅓ or ½ cup of puree
- Milk – 3 cups of milk + 1 cup chilled water
- Sweet Basil seeds/Sabja/ Tukumaria – ½ tsp soaked in enough water
- 4-5 tbsp Gulkand – 4-5 tbsp or to taste
- Rinse the betel leaves well in water.
- Puree the betel in a small blender, if required add small quantity of water.
- Next add milk and water to the betel leaves puree in the mixer. Blend/mix at the lowest speed.
- Next add gulkand and blend/mix at the lowest speed again.
- Pour the mixture in a jar or bowl.
- Strain the soaked sabja seeds and add these.
- mix well and let the drink chill in a fridge before serving.
- Next serve the paan gulkand drink in tall glasses.
Aam Porar Shorbat ( Bengali Style Aam Panna)
Photo credit: http://eatreadandcook.blogspot.in
- Firm raw mangoes: 2 big
- Sugar/Honey/Jaggery: as per taste
- Black salt: 1/3 tsp
- Dry Roasted Cumin : 1 tsp
- Dry roasted Paanch phoron: 1 tsp
- Dry roasted fennel seed/saunf : 1 tsp
- Ice Cubes
- Wash the raw mangoes and pat it dry with a piece of cloth or kitchen tissue. Take a fork and make a few holes on the mango.
- Put the raw mango on the flame and keep turning it, till it is cooked through.
- Let the mango cool. Then peel the skin and squeeze out the pulp.
- Blend the pulp in a mixer/blender after adding sugar/honey/jaggery (to taste). Blend till no mango fibers remain .
- Add water (4-5 glasses of water), black salt, roasted cumin powder, black salt, dry roasted saunf/fennel seeds powder. You can use dry roasted Paanch Phoron ( Bengali 5 spices) powder. Blend again for a minute.
- Adjust salt, sugar and spices to taste and chill it before serving.
- Fill in tall glasses with ice cubes and pour the sherbet.
Bhang Ki Thandai
No Holi drinks list is complete without Bhang ki Thandai. Though fresh cannabis leaves and flowers are difficult to get in markets, they become available during Holi.
Photo Credit: http://www.banaraskakhana.com
- Water – 400ml
- Bhang/fresh female cannabis leaves and flowers 15-25g
- Milk – 800ml
- Garam Masala – ¼ tsp
- Ginger paste – ¼ tsp
- Fennel/saunf – ¼ tsp
- Aniseed powder -½ tsp
- Cardamom powder – ½ tsp
- Sugar 200g
- Rose petals, mint leaves, chopped almonds to garnish
There are various methods to prepare bhang ki thandai; here we will use a method that is simple and quick.
- Pound the fresh cannabis to a pulp and add to the bowl along with the water and sugar
- Add the dry ingredients ( garam masala, aniseed powder, cardamom powder, fennel powder) to the bowl and set aside for two hours
- Strain the mixture using fine muslin, until the residue is dry to the touch
- Add milk to the extracted liquid, and chill until ready to serve
- Prior to serving, garnish with chopped nuts, rose petals or mint leaves
This recipe should yield around 8 glasses of bhang ki thandai. If desired, the method and quantities used can be modified to obtain the best results. Serve your bhang ki thandai in tall glasses, making sure that is it well-chilled, and be sure to exercise caution as the effect can vary greatly according to the potency of the cannabis used, the tolerance of the individual and various other factors.
- Manama litchi crush – 30 ml
- Monin blue Curacao – 10ml
- Lime juice – 10ml
- A wedge of lime
- Club Soda -200ml
- Sprite- 200ml
- Fruit stick (slice of orange, mint sprig and cherry) for garnishing
- Fill the Glass with ¾ ice, add litchi crush and lime juice.
- Squeeze and drop a wedge of lime.
- Add soda – sprite half- &-half and then add the Blue Curacao.
- Stir and garnish with mint sprig, cherry and orange slice