Showing posts with label Syrups. Show all posts
Showing posts with label Syrups. Show all posts
Vannila Lemonade - An all time favourite recipe
Ingredients:
Lemon - 8 nos
Sugar - 2 cups
Salt - 1 pinch
Water - 1 cup
Mint - a few leaves
Vannila syrup
Method:
Remove the peel of 2 lemons slowly with a sharp knife. To remove the bitter taste, remove the white patch inside the skin. Cut the peel into thin strips.
Boil the peel along with sugar, salt and water for about 5 mins. Close the pan and boil for another min. Remove from flame and add mint leaves. Leave it for about 15 minutes. Drain the syrup and let it cool. (For faster cooling, it can be even placed in freezer).
Squeeze out the juice of lemons. Add a pinch of salt to it. Mix both the lemon juice and syrup and store it in airtight bottle and store it in fridge. (This stays good for about a week to 10 days).
While serving add 5 parts of water to 1 part of sugar or soda. Add one or two drops of Vannila Syrup on top and place a lemon rind on the rim of the glass.
How to make Nannari Sherbet at home
Though there are many brands of Nannari Sherbet available in the market, the syrup can be made at home very easily.
Ingredients:
Nannari roots (Sarasaparilla roots) - 100 gms
Water - 5 cups
Sugar - 5 cups
Lemon - 6 nos (big)
Method:
Break the roots into small pieces (Say 1 inch piece), Spread the roots in a paper or clean cloth and dry well in hot sun for a day or two. Crush the roots and remove the hard part inside. Dry grind the roots to a fine powder.
Boil water and when it bubbles remove from flame and immediatly add the powder and mix well. Close and leave it for about 10 to 12 hours allowing the sediments to settle at the bottom. Strain using a muslin cloth in a clean vessel. Add sugar to the water and boil again stirring constantly so that the sugar doesnot settle at the bottom. The liquid should reach a sticky consistency. Remove from flame and add lemon juice which acts as a preservative. Store in a clean airtight bottle.
How to serve:
To 1/4 cup of syrup add 3/4 cup of chilled water and juice from half lemon.
Alternatively add 1/4 cup of syrup and 3/4 cup of chilled water to a blender. This will fizz up and tastes good too.
Ingredients:
Nannari roots (Sarasaparilla roots) - 100 gms
Water - 5 cups
Sugar - 5 cups
Lemon - 6 nos (big)
Method:
Break the roots into small pieces (Say 1 inch piece), Spread the roots in a paper or clean cloth and dry well in hot sun for a day or two. Crush the roots and remove the hard part inside. Dry grind the roots to a fine powder.
Boil water and when it bubbles remove from flame and immediatly add the powder and mix well. Close and leave it for about 10 to 12 hours allowing the sediments to settle at the bottom. Strain using a muslin cloth in a clean vessel. Add sugar to the water and boil again stirring constantly so that the sugar doesnot settle at the bottom. The liquid should reach a sticky consistency. Remove from flame and add lemon juice which acts as a preservative. Store in a clean airtight bottle.
How to serve:
To 1/4 cup of syrup add 3/4 cup of chilled water and juice from half lemon.
Alternatively add 1/4 cup of syrup and 3/4 cup of chilled water to a blender. This will fizz up and tastes good too.
How to make Jaggery syrup for Jaggery based sweets
Ingredients:
Jaggery (Pagu vareity) - 1 cup
Water - 1 cup
Method:
In a deep pan add 1 cup of water and jaggery and keep stirring till sugar dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities. Boil again till either one string or two string consistency is reached.
How to check one string or two consistency?
When the jaggery syrup is dropped from a height, it have to flow freely like a string and should not fall down as a lump.
Two strings should fall down for two string consistency.
For making groundnut balls or broken gram balls or Karthigai Pori Urundai or Kaaparisi the following consistency have to be reached:
The syrup should be the consistency of a ball. It should make a sound when dropped into a plate, or when dropped into a cup of water, it should not stick to the bottom.
If candy thermometer is used, the measurement should read around 240 to 250 deg F.
Jaggery (Pagu vareity) - 1 cup
Water - 1 cup
Method:
In a deep pan add 1 cup of water and jaggery and keep stirring till sugar dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities. Boil again till either one string or two string consistency is reached.
How to check one string or two consistency?
When the jaggery syrup is dropped from a height, it have to flow freely like a string and should not fall down as a lump.
Two strings should fall down for two string consistency.
For making groundnut balls or broken gram balls or Karthigai Pori Urundai or Kaaparisi the following consistency have to be reached:
The syrup should be the consistency of a ball. It should make a sound when dropped into a plate, or when dropped into a cup of water, it should not stick to the bottom.
If candy thermometer is used, the measurement should read around 240 to 250 deg F.
Fresh Lemonade Syrup Recipe
Lemonade is one of the most favourite drink for every one at home. So I generally ensure that I store it. I try to store it whenever it gets over.
Ingredients:
Sugar - 3 Sugar
Water - 1 cup
Lemon Juice - 3 cups (16 to 20 lemons)
Method to make Lemonade:
Boil the water and dissolve sugar in it. Let it cool. Add the lemon juice and mix well. Store it in fridge and this can be used for a week.
(But I assure you this wont stay in your fridge for more than 2 days, as your family members will keep asking for it more and more).
To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass. Add 1 or 2 ice cubes (depending upon the size).
Serve in parties with a piece of lemon rind in the tip of the glass.
Ingredients:
Sugar - 3 Sugar
Water - 1 cup
Lemon Juice - 3 cups (16 to 20 lemons)
Method to make Lemonade:
Boil the water and dissolve sugar in it. Let it cool. Add the lemon juice and mix well. Store it in fridge and this can be used for a week.
(But I assure you this wont stay in your fridge for more than 2 days, as your family members will keep asking for it more and more).
To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass. Add 1 or 2 ice cubes (depending upon the size).
Serve in parties with a piece of lemon rind in the tip of the glass.
Home Made Badam milk mix recipe
CBadam Milk is one of the favourite drinks in our household. To make any occassion special, either Badam Kheer or as a dessert Badam milk is served. This is one recipe that I learnt from one of my friend's mom which can be stored in fridge and use whenever needed.
Ingredients:
Almonds - 1 cup
Saffron - 1/2 gm(fresh)
Sugar - 2 cups
Water - 1 1/2 cups
Badam essence - 1 tsp (optional)
How to make Badam Syrup:
Soak almonds in hot water and peel them. Add 2 tbsp of warm water to saffron. Grind both almonds and saffron to a very fine paste. Better to avoid water but if needed, a little water can be added. In a heavy bottom pan add sugar and add 1/2 cup of water to make sugar syrup. Add the paste when the syrup starts boiling. Keep stirring so as to no lumps are formed. (Essence can be added when the mixture starts boiling again).
Let it cool and refrigerate it.
How to make Badam Milk using Badam Syrup:
Add 2 tsps of syrup to warm milk. (Though no sugar is needed, if you have a sweet tooth 1/2 spoon of sugar can be added).
How to make Badam milk shake:
In a blender add Badam syrup, ice cubes and milk and whip once or twice. Pour in a glass and add Vannila or Butter Scotch Ice cream. Serve chilled with Wafer Biscuits
Ingredients:
Almonds - 1 cup
Saffron - 1/2 gm(fresh)
Sugar - 2 cups
Water - 1 1/2 cups
Badam essence - 1 tsp (optional)
Soak almonds in hot water and peel them. Add 2 tbsp of warm water to saffron. Grind both almonds and saffron to a very fine paste. Better to avoid water but if needed, a little water can be added. In a heavy bottom pan add sugar and add 1/2 cup of water to make sugar syrup. Add the paste when the syrup starts boiling. Keep stirring so as to no lumps are formed. (Essence can be added when the mixture starts boiling again).
Let it cool and refrigerate it.
How to make Badam Milk using Badam Syrup:
Add 2 tsps of syrup to warm milk. (Though no sugar is needed, if you have a sweet tooth 1/2 spoon of sugar can be added).
How to make Badam milk shake:
In a blender add Badam syrup, ice cubes and milk and whip once or twice. Pour in a glass and add Vannila or Butter Scotch Ice cream. Serve chilled with Wafer Biscuits
Recipe for a simple and easy home made Lemonade
Lemonade Syrup comes handy if it is there at home when guests come. It is also a refreshing drink and whenever one feels slightly dehydrated, this syrup can be added with a pinch of salt and luke warm water.
Ingredients:
Fresh Lemon Juice - 2 cups
Grated Lemon Rind - 2 tbsp (option
Sugar - 2 cups
Water - 1 1/2 cup
How to make instant Lemonade Syrup:
Mix sugar and juice (and also the rind). Stir constantly until dissolved. Add water and cover tightly. Keep the mixture in an air tight container and keep it in fridge untill it is time for serving. (Can be prepared in the morning if the party is in the evening)
How to make lemonade out of the instant lemonade syrup:
Add 1/2 cup of the lemonade syrup in a large glass. Add 1/2 cup of water and 2 or 3 ice cubes.
How to serve this lemonade in a party:
Place a thin rind of lemon on one side of glass. Place one or two mint leaves on the top of the glass. Add a decorative party straw. Add the ice cubes just before serving.
Ingredients:
Fresh Lemon Juice - 2 cups
Grated Lemon Rind - 2 tbsp (option
Sugar - 2 cups
Water - 1 1/2 cup
How to make instant Lemonade Syrup:
Mix sugar and juice (and also the rind). Stir constantly until dissolved. Add water and cover tightly. Keep the mixture in an air tight container and keep it in fridge untill it is time for serving. (Can be prepared in the morning if the party is in the evening)
How to make lemonade out of the instant lemonade syrup:
Add 1/2 cup of the lemonade syrup in a large glass. Add 1/2 cup of water and 2 or 3 ice cubes.
How to serve this lemonade in a party:
Place a thin rind of lemon on one side of glass. Place one or two mint leaves on the top of the glass. Add a decorative party straw. Add the ice cubes just before serving.
Recipe for Caramel Syrup
Ingredients:Sugar - 1 cup
Water - 1 cup
Method:
In a flat bottom Kadai or saucepan add the sugar and keep stirring it continuously. Lt the sugar change to golden brown (If you want to make golden caramel syrup to decorate cakes, add 1/4 cup of water and remove and store it in air tight container).
If you want to make a darker brown syrup then keep stirring till the shade changes. Heat the water and add hot water to the brown syrup and boil it for another 5 more minutes. Let the syrup cool and store it in air tight container.
Important thing to Note:Keep stirring the sugar and every few minutes tilt the pan to ensure that it doesnot stick to the bottom of the pan. When adding hot water to the brown syrup keep your face away so that steam wont hurt you.
Water - 1 cup
Method:
In a flat bottom Kadai or saucepan add the sugar and keep stirring it continuously. Lt the sugar change to golden brown (If you want to make golden caramel syrup to decorate cakes, add 1/4 cup of water and remove and store it in air tight container).
If you want to make a darker brown syrup then keep stirring till the shade changes. Heat the water and add hot water to the brown syrup and boil it for another 5 more minutes. Let the syrup cool and store it in air tight container.
Important thing to Note:Keep stirring the sugar and every few minutes tilt the pan to ensure that it doesnot stick to the bottom of the pan. When adding hot water to the brown syrup keep your face away so that steam wont hurt you.
Recipe for Coffee Syrup
South Indians without coffee is something unimaginable. This is definitely a sort of mixture of 2 or 3 recipes that I have seen in the net. When my brother came to know that Cold Coffee he wanted me to add this coffee syrup recipe. This can be used to make coffee milkshake, or used as topping in ice creams.
Before making this syrup it is better to check out the capacity of the coffee maker or coffee filter and the quantity of syrup one wants to make.
Ingredients:
Filter Coffee Powder - 24 tbspns
Hot Water - 2 cups
Sugar - 12 tbsp
How to make coffee syrup:
In a coffee filter or coffee maker, add enough spoons of coffee powder and add hot water to it. When the decoction is ready remove and keep it separately. To the coffee powder add 1/2 of the original amount of water. You will get a second decoction. Again add the same quantity of coffee powder and add the second decoction first and half of the first strong decoction to the coffee powder. The resultant decoction will be extra strong and thick. Use the same decoction and prepare decoction one more time with fresh coffee powder. There will be a triple strength coffee powder.
For the total amount of decoction add half the quantity of sugar. For example if there is 2 cups of decoction, 1 cup of sugar is to be added. Stir constantly till the sugar is dissolved. The sugar is to be added to the hot decoction and to be ensured that it dissolves completely. Store the syrup in airtight jar and refrigerate it.
Before making this syrup it is better to check out the capacity of the coffee maker or coffee filter and the quantity of syrup one wants to make.
Ingredients:
Filter Coffee Powder - 24 tbspns
Hot Water - 2 cups
Sugar - 12 tbsp
How to make coffee syrup:
In a coffee filter or coffee maker, add enough spoons of coffee powder and add hot water to it. When the decoction is ready remove and keep it separately. To the coffee powder add 1/2 of the original amount of water. You will get a second decoction. Again add the same quantity of coffee powder and add the second decoction first and half of the first strong decoction to the coffee powder. The resultant decoction will be extra strong and thick. Use the same decoction and prepare decoction one more time with fresh coffee powder. There will be a triple strength coffee powder.
For the total amount of decoction add half the quantity of sugar. For example if there is 2 cups of decoction, 1 cup of sugar is to be added. Stir constantly till the sugar is dissolved. The sugar is to be added to the hot decoction and to be ensured that it dissolves completely. Store the syrup in airtight jar and refrigerate it.
Recipe for Rose Syrup (ரோஸ் சிரப்)
Not just kids every one loves Rose Milk. It is very easy to make Rose syrup at home. The following is the recipe for Rose Syrup in Tamil.
இந்த சிரப் செய்வது சுலபம். இதை ஒரு பங்கு எடுத்து கொண்டு, மூன்று பங்கு பாலுடன் கலந்து குடிக்க நன்றாக இருக்கும்.
தேவியனவை:
பன்னீர் ரோஜா இதழ்கள் - ஒரு கப்
முந்திரி - ஒரு கப்
சர்க்கரை - ஒரு கப்
தண்ணீர் - இரண்டு கப்
பன்னீர் - ஒரு துளி அரைக்க
ரோஸ் கலர் - சிறிதளவு
சிட்ரிக் ஆசிட் - இரண்டு சிட்டிகை
ரோஜா இதழ்களை முந்திரி, பன்னீர் சேர்த்து மையாக அரைத்து கொள்ளவும். தண்ணீர் சிட்ரிக் ஆசிட் சேர்த்து கொதிக்க விடவும். தண்ணீர் நன்றாக கொதிக்கும் போது அரைத்து வைத்திருக்கும் விழுதை சேர்க்கவும். கம்பி பாகு பதத்திற்கு வந்தவுடன் அடுப்பில் இருந்து இறக்கி கலர் சேர்க்கவும்.
நன்கு சுத்தமான கிந்த பாட்டில் ஊற்றி ஆற விடவும். பிரிட்ஜ்ல் வைத்து உபயோக படுத்தவும். தேவையான பொழுது மேல் கண்ட முறையில் பாலுடன் கலந்து குடிக்கலாம். விருந்தாளிகளுக்கு பரிமாறும் பொழுது அதில் மேலே சிறிதளவு முந்திரி பொடித்து போட்டு பரிமாறலாம்.
இந்த சிரப் செய்வது சுலபம். இதை ஒரு பங்கு எடுத்து கொண்டு, மூன்று பங்கு பாலுடன் கலந்து குடிக்க நன்றாக இருக்கும்.
தேவியனவை:
பன்னீர் ரோஜா இதழ்கள் - ஒரு கப்
முந்திரி - ஒரு கப்
சர்க்கரை - ஒரு கப்
தண்ணீர் - இரண்டு கப்
பன்னீர் - ஒரு துளி அரைக்க
ரோஸ் கலர் - சிறிதளவு
சிட்ரிக் ஆசிட் - இரண்டு சிட்டிகை
ரோஜா இதழ்களை முந்திரி, பன்னீர் சேர்த்து மையாக அரைத்து கொள்ளவும். தண்ணீர் சிட்ரிக் ஆசிட் சேர்த்து கொதிக்க விடவும். தண்ணீர் நன்றாக கொதிக்கும் போது அரைத்து வைத்திருக்கும் விழுதை சேர்க்கவும். கம்பி பாகு பதத்திற்கு வந்தவுடன் அடுப்பில் இருந்து இறக்கி கலர் சேர்க்கவும்.
நன்கு சுத்தமான கிந்த பாட்டில் ஊற்றி ஆற விடவும். பிரிட்ஜ்ல் வைத்து உபயோக படுத்தவும். தேவையான பொழுது மேல் கண்ட முறையில் பாலுடன் கலந்து குடிக்கலாம். விருந்தாளிகளுக்கு பரிமாறும் பொழுது அதில் மேலே சிறிதளவு முந்திரி பொடித்து போட்டு பரிமாறலாம்.
Recipe for Home made Rose Syrup
Ingredients:
Rose Petals (Paneer Rose Vareity) - 1 cup
Cashew Nuts - 1 cup
Sugar - 1/4 cup
Rose Water - 1/4 cup (mainly to use for grinding)
Rose Colour - a pinch
Citric Acid - 1/4 tsp
Method to make Rose Syrup:
Grind Rose petals, cashew nuts and rose water to a thick paste. To the 2 cups of water add sugar and citric acid and bring it to boil. Add the ground paste and bring it to one string consistency. Remove from flame and when warm add colour. When cold store it in an air tight container.
This syrup could be added with milk in the proportion if 1 part syrup to 3 parts milk. Can be garnished with cashew nuts and rose petals.
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