Piyush is a thick, creamy and chilled drink made by blending curd, milk and shrikhand with saffron and cardamom powder. This recipe is made in summer season and has a creamy taste with mild sweetness and aroma of saffron. Many people serve it as a welcome drink at parties.

This recipe is very simple and need only few ingredients. It take about 10 minutes to prepare, and you do not need any cooking for it. This gives a rich and creamy taste to the drink. You can have it after lunch or in the evening time.

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About Piyush

Piyush is a traditional drink from Maharashtra and Gujarat. It is made mostly during festival days and summer months. And also Piyush is the main part of this drink, and it is mixed with milk and curd to make it light. This recipe texture is thick and smooth and it feels creamy when you drink it. 

The flavour is mildly sweet with little sourness from the curd. Saffron gives a light golden colour to the drink, and cardamom powder and nutmeg powder gives a warm aroma. Chopped pistachios on top add a light crunch in every sip.

You can change this drink in many ways as per your taste. You can also add a little rose syrup or some more dry fruits on top. For a light version, you can use thin buttermilk in place of some milk.

Piyush is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy. This piyush recipe was given to me by my friend last summer itself but it got missed, I kept postponing as its a easy recipe finally this summer made it and enjoyed.

Similar Recipes

• Mango Piyush
• Shrikhand Recipe
• Mango Shrikhand | Amrakhand
• Pepper Rice Recipe (Milagu Sadam)
• Milk Masala Powder (Masala Doodh Mix)

Piyush Ingredients

• Curd - I use fresh and thick curd for this recipe. It gives a mild sourness and creamy taste to the drink. Do not use very sour curd as taste will change.
• Milk - I add boiled and cooled milk to make the drink light and easy to drink. You can replace it with almond milk if you like.
• Shrikhand - I have used store bought shrikhand. It gives the sweetness and thick texture, so you can skip the extra sugar if it is sweet enough. You can use any flavour of shrikhand.
• Saffron - I add a pinch of saffron strands for colour and aroma. It gives a soft golden shade to the Piyush. You can soak it in warm milk for few minutes before adding.
• Cardamom Powder - I use cardamom powder for a fresh and sweet aroma. It goes very well with curd and milk. You can use freshly ground one for better smell.
• Nutmeg Powder - I add a tiny pinch of nutmeg powder for a warm flavour. It is strong, so use very little. You can skip it if you do not like the smell.
• Pistachios - I use chopped pistachios for garnish on top for crunch and mild nutty taste. You can use almonds or cashews also.

How to make Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used storebought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.Using a hand blender blend well until smooth and creamy. Finally garnish with chopped pistachios and enjoy!

Serve chilled!

Expert Tips

• Use thick curd - I always use thick and fresh curd for this drink. Watery curd makes the Piyush thin and it lose the creamy taste.
• Soak the saffron - I soak saffron strands in two spoons of warm milk for 10 minutes. This gives better colour and the aroma spread well in the drink.
• Blend till smooth - I use a hand blender and blend until there are no lumps. Shrikhand is thick, so it needs some time to mix well.
• Add sugar slowly - I taste the Piyush once before adding any sugar. Store bought shrikhand is already sweet, so most of the time extra sugar is not needed.
• Chill well - I keep the Piyush in the refrigerator for at least 1 hour before serving. Cold Piyush taste much better and feels more refreshing.
• Nutmeg quantity - I add only a tiny pinch of nutmeg powder. If you add more, the flavour becomes too strong and cover the saffron flavour.

Serving and Storage

Serve this chilled with chopped pistachios and a few saffron strands on top. It tastes best when served fresh after blending. Store the leftovers in a closed bottle in the refrigerator and finish within one day.

FAQS

1. Can I skip shrikhand?

Yes you can make it with curd and milk, but the taste will be slightly different. 

2. Can I use homemade shrikhand?

Yes you can use homemade shrikhand, it will taste even better. Just make sure it is smooth and not very sour.

3. Can I skip saffron?

Yes you can skip saffron if it is not available. The drink will taste good, but the colour and aroma will be less.

4. Can I use a mixer jar instead of hand blender?

Yes you can use a mixer jar and blend for few seconds. Do not blend for long time as the drink will become thin.

5. How thick should Piyush be?

It should be thick like a lassi and easy to pour. Add little cold milk if it feels too thick.

If you have any more questions about this Piyush Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Piyush Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.

The ingredients used are very simple and are always available in most kitchens. The curd is diluted with water, mixed with crushed spices, and finally tempered to enhance the flavor - yes I have given the recipe for masala mor here itself. Yes, It can be made in just a few minutes and does not require any special equipments. Do try and enjoy this cooling drink.

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About Masala Mor

Masala Mor, also called spiced buttermilk, is a simple South Indian drink that brings together the goodness of curd and the fresh spices. Thick curd is whisked with cold water to make a smooth base, and to that, a handful of fresh aromatics are added usually crushed ginger, green chili, and curry leaves. This gives the warmth and freshness to the drink.

One of the best things about Masala Mor is that it doesn't need much prep time. Everything comes together in just a few minutes using ingredients you likely already have in your kitchen. There's no grinding to a fine paste involved-just a coarse crush is enough to bring out the flavor of the spices and herbs.

This can be easily customized. You can add a few mint leaves for a cooling effect or a pinch of roasted cumin powder if you prefer a slightly earthy twist. It pairs especially well with hot, spicy meals-cooling the system and aiding digestion. While it's most popular during summer, many homes prepare it all year round to accompany everyday lunches or to serve guests something light and refreshing after a heavy meal.

Masala Mor is something I always look forward to, especially on hot afternoons - it's cooling, comforting, and packed with flavor. The fried mor milagai takes it to the next level, adding that perfect hint of smokiness and heat. Buttermilk is a must during summer as its such a great body coolant and when spices are added to the plain buttermilk and served chilled, then what more do you want?

Masala Mor Ingredients

• Curd - This is the key ingredient. Use fresh, thick curd. I have added fresh homemade curd which gives more taste and flavor.
• Water - Use chilled water for a refreshing feel. Water helps to dilute and bring the butter milk to the right consistency.
• Salt - to taste. Adjust according to the sourness of the curd.
• Curry Leaves - added for flavor and aroma, one of the main ingredient that gives a fresh aroma to this drink.
• Ginger - Just a small piece is added which helps in digestion and gives a warmth.
• Green Chili - Provides spice to the drink. You can adjust the quantity according to the spice level you want.
• Oil - used to temper the spices. I used gingelly oil, you can use any cooking oil.
• Mustard Seeds - A key part of South Indian tempering. They add a mild crunch and depth of flavor to the drink.
• Mor Milagai (Sun-Dried Chilies) - Adds smoky, tangy heat. These chilies are soaked in buttermilk and sun-dried, then fried and crushed into the drink.
• Coriander Leaves - Finely chopped when added bring a fresh look and aroma.

Why This Recipe Works

• This recipe is made with simple pantry ingredients.
• It's a perfect cooling and refreshing drink for hot weather.
• It is an quick and easy recipe to make.
• This recipe has a unique smoky, tangy flavor.
• It can be customized to your preferred spice level.

Similar Recipes

• Neer more
• Sambaram
• Masala Chaas
• Kambu mor
• Taak

How to make Masala Mor Step by Step

1.Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and Set aside

2.In a mixer add curry leaves, ginger and green chilies grind it coarsely. Now in a tadka pan heat oil add mustard seeds and let it splutter.

3.Fry more milagai and set aside. Now add the green chili mixture to curd. Add the tempering.

4.Crush and add more milagai. Mix well. Add chopped coriander leaves. Adjust salt and serve chilled.

Serve chilled.

Expert Tips

• Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
• Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
• Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
• Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
• Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
• Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
• Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
• Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.

Serving and Storage

Serve Masala Mor chilled after letting the spices infuse for a few minutes. Stir well before pouring. It goes great with spicy meals or as a refreshing drink for guests.

Store leftovers in the fridge for up to one day. Stir and adjust salt before serving again.

FAQS

1. Can I use store-bought curd?

Yes, you can use plain store bought curd. Just make sure it's not flavored or sweetened. You can even use store bought buttermilk.

2.What can I substitute for mor milagai?

If you don't have mor milagai, add a small pinch of red chili powder or a bit more green chilli.

3.Is this drink suitable for kids?

Yes, just reduce the spice level or skip the chillies completely. It's a healthy drink even for children.

4.Can I strain the masala mor?

Yes, you can mix and keep for at least an hour for all the flavor to seep in then strain.

5. Why is my masala mor too watery or thick?

If water is added more the drink becomes watery. Adjust the ratio of water to curd to get the right consistency. Some prefer it thinner, while others like it slightly thick and creamy.

If you have any more questions about this Masala Mor Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Masala Mor Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Watermelon Agua Fresca is a soothing and refreshing drink made by blending watermelon with tender coconut water and sugar. The drink comes out smooth and frothy with a nice flavour. It cools the body in the scorching heat of summer and can be made in minutes.

Watermelon is blended with coconut water, lemon juice and sugar to make this refreshing drink. The ingredients are grind till smooth and frothy. It is served chilled with ice cubes and lemon slice for nice presentation. It is refreshing without being heavy. 

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About Watermelon Agua Fresca

Watermelon Agua Fresca is made by blending watermelon, tender coconut water, lemon juice and sugar. The watermelon gives sweetness and hydrating quality to the drink, also the combination of watermelon and coconut water brings out unique flavours.

The texture is  smooth and frothy when you blend everything well and the natural sweetness of watermelon often enough so sugar is optional. The drink stays light and refreshing without being too heavy. Ice cubes makes it ice cold and perfect for hot days.

The combination of watermelon and coconut water makes this drink special. Both ingredients bring their own flavour and the blend come out balanced and nice. Lemon juice brings tanginess that completes the flavour. It tastes like natural juice not artificially flavoured drink.

I usually make this drink for my family, this work well any time of day but especially good during afternoon heat.

Similar Recipes

• Watermelon Juice
• Watermelon Popsicles Recipe
• Mango Watermelon Kiwi Popsicle Recipe
• Stahl Versatil Pressure Cooker Review
• Pepper Rice Recipe (Milagu Sadam)

Watermelon Agua Fresca Ingredients

• Watermelon - I used fresh watermelon deseeded and chopped. It brings natural sweetness and hydration to the drink.
• Tender coconut water - I used tender coconut water. It adds nice flavour.
• Sugar - I used sugar optional based on sweetness of watermelon. Add only if you prefer more sweetness.
• Lemon juice - I used fresh lemon juice. It brings tartness and balance the sweetness nicely.
• Ice cubes - I used ice cubes for serving. They make drink cold and refreshing.

How to make Watermelon Agua Fresca Step by Step

1.To a mixer jar add watermelon, add coconut water. Squeeze lemon juice.

2.Add sugar to it, grind until smooth and frothy.

3.Take your serving glass add few icecubes to it, pour the juice and serve chilled!

Serve with a lemon slice.

Expert Tips

• Choose ripe watermelon - I selected watermelon that is ripe and sweet. Tap on it and listen for hollow sound which means it is ripe inside.
• Remove seeds properly - I removed seeds from watermelon before blending. This make drink smooth and nice without bits.
• Use fresh coconut water - I used fresh tender coconut water. Packaged coconut water also works but fresh brings better flavour.
• Blend till frothy - I blended everything till the drink is smooth and frothy. This takes just 1 to 2 minutes in mixer.
• Add lemon juice to taste - I squeezed fresh lemon juice. The amount depend on how tart you like it so adjust accordingly.
• Serve immediately - I served drink right after blending. This keeps it fresh and cold.
• Add ice while serving - I added ice cubes to serving glass just before pouring. This keep drink cold without diluting it quickly.

Serving and Storage

Serve watermelon agua fresca chilled with ice cubes immediately after making. You can add lemon slice on rim for nice presentation. The drink tastes best when fresh and freshly made. If you have leftover store in refrigerator for few hours but drink becomes diluted as ice melts.

FAQS

1. Can I use packaged coconut water?

Yes packaged coconut water work fine. Fresh coconut water brings better flavour but packaged is convenient option.

2. Can I add extra sugar?

You can add sugar to make it sweet. Add little at a time and taste before adding more.

3. Can I make ahead?

You can make and store in refrigerator for few hours. The drink become diluted as ice melt so better to make fresh.

4. Can I skip lemon juice?

You can but lemon juice bring tartness. Without it drink taste cloying so better to add at least little bit.

5. Can I add other fruits?

You can blend with strawberry or other fruits. It changes flavour but still taste refreshing.

If you have any more questions about this Watermelon Agua Fresca Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Watermelon Agua Fresca Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ganga Jamuna Juice is an intense citric refreshing drink made by blending oranges and sweet lime. Ganga Jamuna Juice is a refreshing mock tail that cools the body in scorching summer. It is quick to make in minutes, the flavours come out perfectly balanced.

This is a handy juice to make at home during summer season. You can make this at least twice a week as it is simple and feels refreshing. It is a perfect after meal drink. This recipe doesn't need much effort and you can make it in 10 minutes.

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About Ganga Jamuna Juice

Ganga Jamuna Juice is made with oranges, sweet lime, sugar and salt. These simple ingredients come together to make a refreshing drink. The oranges give citric flavour and sweet lime just adds sweetness and makes the drink enjoyable. 

The juice is naturally refreshing and full of vitamin C, also the combination of two citrus fruits makes it more tasty. The sugar helps balance the tartness and salt brings out the flavours nicely. When you add ice cubes it becomes ice cold and perfect for hot days.

The drink comes out smooth and refreshing every time. It tastes homemade and healthy because it has no added preservatives. This juice is simple and quick to make. You just need to extract juice from two fruits and mix with sugar and salt. 

I usually make ganga jamuna juice during summer when citrus fruits are fresh and in season. My family appreciate it because it is natural and cools the body without being too heavy. The juice stays good in fridge for one day so you can make it once and drink throughout the day.

Similar Recipes

• Lemon Soda Recipe
• Carrot Juice Recipe
• Mosambi Juice | Sweet Lime Juice
• Orange Popsicle | Orange Yogurt Popsicle
• Orange Muffins Recipe

Ganga Jamuna Juice Ingredients

• Oranges - I used oranges for the base. They give citric flavour and natural sweetness to the juice.
• Sweet lime - I used sweet limes. They add sweetness and balance the tartness of oranges nicely.
• Sugar - I used cane sugar for sweetness. You can use regular sugar too if you prefer.
• Salt - I added a pinch of salt or black salt. It brings out the flavours and makes juice taste nice.
• Ice cubes - I add it while serving. They make juice cold and refreshing on hot days.

How to make Ganga Jamuna Juice Step by Step

1.Cut both the fruits into halves. I used my hand juicer to extract juice

2.Extract the juice completely.

3.Add sugar, salt and mix well.

While serving add icecubes and enjoy!! Serve immediately!

Expert Tips

• Use hand juicer - I use hand juicer to extract juice. It is easy to use and gives good amount of juice quickly.
• Extract completely - I make sure to extract juice completely from fruits. Don't waste the pulp inside because it contains flavour.
• Fresh fruits - I use fresh citrus fruits. If fruits are not fresh it gives less juice and taste is not that good.
• Mix well - I mix sugar and salt really well. This helps them dissolve completely and taste evenly.
• Add ice while serving - I add ice cubes only while serving. If you add ahead of time ice will melt and dilute juice.
• Serve immediately - I serve juice fresh and cold. The flavour tastes best when you drink right after making.
• Balance sweetness - I taste and adjust sugar level. You can add more or less based on sweetness of fruits.

Serving and Storage

Serve ganga jamuna juice chilled with ice cubes on a hot day. It tastes best cold and fresh. You can add few leaves of mint if you like. Store leftovers in the airtight jar in refrigerator and it stays good for one day.

FAQS

1. Can I use regular lime?

No regular lime is too sour. You need sweet lime for balance.

2. Can I add honey?

Yes you can add if you prefer. Start with less and taste as you go.

3. How long does juice stay fresh?

It stay good for one day in refrigerator. After that flavour start to fade so better to drink fresh.

4. Can I use black salt instead?

Yes black salt work well and give nice flavour. Some people prefer it over regular salt.

5. Can I make it in advance?

You can extract juice and store in fridge but add ice and serve fresh. Don't store with ice or it dilute.

If you have any more questions about this do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chia Lemonade is a refreshing drink that can be made in a few minutes. It is perfect for beating the summer heat. This lemonade drink is refreshing to drink and has bloomed chia seeds, nannari sarbath with fresh lemon juice feels soothing to enjoy.

This drink has good nutritional value because of chia seeds. These seeds are packed with fibre and omega fatty acids which helps your body stay hydrated. You can make this drink fresh and have it whenever you want and its a good alternative to regular tea and coffee.

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About Chia Lemonade

Chia Lemonade has become quite popular as a cooling drink during summer. The combination of lemon, nannari and chia seeds work really well together in a cold drink. When chia seeds sit in liquid they expand and the texture makes this to lemonade.

The flavour is just bright and has lemon taste and the nannari syrup gives mild sweetness. Chia seeds don't have much flavour, they just add texture and make the drink feel more filling. It tastes simply amazing and make you feel refreshing to drink.

You can adjust this like add more lemon for sharper taste, or reduce nannari if they don't want it too sweet. Mint leaves or ginger work well in this drink you can add or skip according to your taste, Base taste stays the same and you can adjust it to what you like.

I usually make this on really hot days or for parties, My kids enjoy this as it is so light and refreshing, and chia seeds makes it feel special.

Lemon Chia Video

Chia Lemonade Ingredients

• Chia seeds - Bloomed chia seeds give this drink its texture and thickness. They absorb liquid and create that gel coating around each seed.
• Water - Cold water is the base here, it keep drink light and drinkable. 
• Lemon juice - Fresh lemon juice gives the drink its flavour and tang. It brighten everything.
• Sugar - I added for sweetness, but you can go lighter since nannari syrup already adds sweetness. Add it slowly after tasting..
• Nannari syrup - Nannari have its own cooling properties and add mild flavour that balance the sharpness of lemon.
• Ice cubes - This is essential for keeping drink properly chilled. Add just before serving so it stay cold longer.
• Lemon slices - Use for garnish, they add visual appeal and you get hint of fresh lemon with each sip.

How to make Chia Lemonade Step by Step

1.Measure and take bloomed chia seeds.In a mixing bowl - take water.Add sugar.

2.Add lemon juice, sarbath followed by bloomed chia seeds.

3.Mix well until sugar completely dissolves. To the serving glass add few icecubes.Add chia lemon juice.

4.Add lemon slices and enjoy chilled.

Serve chilled!

Expert Tips

• Blooming the chia - I always bloom chia seeds in water first, this way they hydrate properly and gel form nicely. If you skip this, seeds can feel a bit hard when you drink.
• Nannari - I add and adjust the nannari syrup according to the taste and sweetness we like, because nannari has sweetness already.
• Mixing well - I make sure sugar dissolves completely before adding to glass. 
• Serving - I serve this immediately after putting the ice, You can store this before adding ice.
• Cold ingredients - I chill everything beforehand, water, lemon juice, everything. This makes the final drink taste fresher and chill.

Serving and Storage

Serve Chia Lemonade cold in glass with ice and lemon slices. Work well on its own or with light snacks. You can store leftover in fridge for about day, though chia seeds do settle at bottom so give it stir before drinking.

FAQS

1.Can I make this without blooming the chia seeds?

You can but they feel harder when you drink. Blooming them first makes the texture much better.

2.How long does it take to bloom chia seeds?

About 15 to 20 minutes in water. Seeds swell up and develop that gel coating.

3.Can I make this ahead of time?

Yes you can make it few hours before but best consumed on the same day. 

4.What if I don't have nannari syrup?

You can skip it and just use sugar and lemon, but drink lose that cooling element. It still tastes good though.

5.Can I adjust the sweetness?

Absolutely. Start with less sugar, taste it, then add more if you need. 

If you have any more questions about this Chia Lemonade Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Chia Lemonade Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Recently I saw this Apple chikoo milkshake/ Apple Sapota milkshake recipe in the milkshake menu of Salem Lakshmi hotel. When

The post Apple Chikoo Milkshake Recipe (Creamy Apple Sapota Shake) appeared first on Chitra's Food Book.