You have been fasting the whole day in this hot weather and upon breaking the fast crave water and chilled drinks more than food. At this time nothing feels better than refreshing fresh juices and shakes. Here are a few recipes which are nutritious, easy to prepare and refreshes you in no time.

Falsa Juice

• Ingredients:
• 1 cup falsa
• ¼ cup sugar
• A pinch of black salt
• Ice Cubes, as required.

Method:

Wash falsas and soak in water for half an hour to soften the fruit. Mash and pass through a sieve to separate the seeds and then mix jointly with all the other ingredients. Serve up with ice cubes. You can also store the mashed and drained pulp in the freezer to make a delicious drink when required.

Milk with rainbow grass

Ingredients:

• 1kg milk
• 1 cup sugar
• 1 tsp poppy seeds
• ¼ tsp jaifal powder
• ½ cup almonds, roughly chopped
• ½ cup pistachios, roughly chopped
• A pinch of saffron
• 1 tsp tukhum-malanga, soaked in half
• A cup of water
• A pinch of green food colour
• A pinch of red food colour
• 5 grams china grass

Method:

Boil the milk with all the ingredients expect the tukhum-malanga and china grass. Let it cool. In a separate pot, cook china grass with half a glass of water and four tablespoons sugar. When the sugar and grass have dissolved, pour the mixture in two bowls; add red colour in one bowl and green in the other. Let it cool until it sets a then cut into thin strips. Mix it in the milk and pour in serving glasses with ice.

Lemon Juice:

• Ingredients:
• ½ kg Lemons
• ½ kg Sugar
• ½ liter water
• 1 tsp vinegar

Method: Wash and halve the lemons. Squeeze out their juice and put aside and then boil sugar and water to make syrup. Cool the syrup and add the lemon juice and vinegar to it and store the combination in a bottle. When serving, add three parts water to one part syrup, and add ice cubes.

Cheekoo Shake

Ingredients:

• 9 Cheekoos
• 1 liter milk
• ½ cup cream
• Sugar to taste

Method:

Wash, peel, and remove seed from the cheekoos. Blend with milk, sugar and cream. You serve Chilled.

Meethi Lassi

Ingredients:

• ½ liter milk
• 1 cup yogurt
• Sugar to taste
• Cream as desired

Method:

In a blender, pour the milk, add sugar and yoghurt and blend well. Then add cream and ice cubes and blend again for two minutes and then pour into large glasses and serve.

Peach and banana shake

Ingredient;

• 2 peaches, peeled and seeded
• 1 banana, peeled
• ½ liter water
• ¼ tbsp lemon juice
• 1 tsp sugar
• Ice cubes as required.

Method: Mix all the ingredients and blend in the food processor for three to four minutes. Put in ice cubes and blend again. All juices are ready to serve.

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Bread has been more or less in one form or another since at least 8,000 BC and in spite of claims to the contrary, there is completely no secrecy to making the things at home it’s as simple as well not pie but healthy bread.

First and foremost you do not need to waste money a fortune on special, imported bread flours although, if you do feel like indulging yourself, some of these are very good indeed particularly so if you want to bake something like a 100 percent organic rye loaf. Just the thought is sufficient to make a bread lover drool. More to the tip, what you do require is good rating atta, a small sugar or honey, a pinch of salt, dried yeast, a few warm water, a little olive oil or other good quality oil, a non-metal bowl to mix it in a wooden board on which to require it, a moist cloth a baking tin or tray an oven and pair of oven gloves and teaspoon, a cup and a jug. Now, here’s the simplest way of doing about it.

Ingredients:

One and ¼ cups of warm water (A cup can be anything from a tea cup to a huge mug all depending on how big a loaf you desire to make but do use the similar size cup for measuring the whole lot please.

2 to 3 teaspoons dried yeast depending on the dimension of cup. Make sure the expiry date when buying yeast as old yeast will not work properly.

1 or 2 teaspoons sugar or honey;  once more depending on dimension of cup used to measure with.

A pinch of salt.

31/2 cups atta / Flour

¼ Cup Oil

Method:

Pour warm water into a bowl and mix in the yeast and sugar / honey. Cover and stand in a warm place, a sunny windowsill is okay, until it becomes frothy which should take anywhere from five to 15 minutes. Put the flour in a big, non-metallic mixing bowl and put in the salt. Pour in the yeast / sugar/ water mixture and the oil and using your hands, mix it into solid dough. If the dough look likes a bit slushy, put in a little more flour. If it looks like dry put in more warm water. Once the dough shapes a softest lump, plop it onto a lightly floured wooden board and knead for about five minutes by which time it should be even and a bit stretchy.

Kneading dough is a complete must. Never attempt recipes which assert that you do not need to do this as they rarely, if ever, work out. The art of kneading is on the whole a pull, push, fold and slap the dough around kind of exercise during which you need to push as much air into the dough as you probably can. Walloping it firm with the heel of your hand as you stretch and fold up it is the perfect technique although. Admittedly, it can take put into practice to get this right.

Once you think you have finished this first stage then lightly, very evenly, oil and ball of dough, put it back in the mixing bowl, cover with a moist cloth and stand in a warm, draught-free place to rise to at least double its bulk which will take anywhere from one hour to an hour and a half.

Next: Cautiously dump the dough back onto a floured board and knead it once more, this time for about 10 minutes or so and, in the procedure, form it to fit the baking tin you have chosen to use. This tin should be flippantly oiled, by the way, and profound enough so that the dough only half fills it. Cover with a moist cloth once more and stick it back in a nice warm place for about an hour until it doubles in size again. Do not be enticed to skip this second kneading and rising as. If you do, the loaf of bread you bake may not turn out as your be expecting!

About 10 minutes before the end of the second rising, put the oven on at a medium heat so that it has time to warm up a little before you put the bread in to bake.

Handle the completely risen, twice kneaded bread with excessive care as even a single bum of the baking tin or a sudden cold draught will make it flop. Slide cautiously into the middle of the oven, carefully close don’t slam the oven door, turn the heat down a little, keep your fingers crossed for the next 30 minutes and then, ever so gently, turn the baking tin around and shut the door again. Once your loaf has been in the oven for 50 to 60 minutes it should be satisfactorily cooked through. You can make sure this by turning the baking tin upside down over a wooden board, sliding the loaf out and tapping it on its bottom. If it sounds hollow the bread is cooked, if not then put it back until it is.

Rolls: If you fancy making rolls instead of a loaf then, after the primary rising, in its place of shaping the dough into a loaf, just divide it up and knead it into flatten balls, keep them fairly little as they should double in size during the second rising. These should be spaced out on an oiled baking tray for the second rising and will only take 15 to 20 minutes to cook.

Alternatives; You can mix and match different kinds of flour if you are similar to and, at the first mixing stage, toss in things like kish mish, nuts, olives, herbs, crushed garlic or whatever you fancy for the bread of your dreams. Give it a go I won’t say that you can’t go wrong but practice makes perfect!

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