Indian Salad - Egg Salad ( Non_Veg )

EGG SALAD RECIPE

Ingredients:

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2 tsp lemon juice
Salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Method :

1.   Cut eggs into halves.

2.   Take out the yolk and mash with boiled potatoes.

3.   Mix salt, pepper, lemon juice and chopped coriander.

4.   Fill eggs whites with the mixture.

5.   Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum &

       coriander.

 

Source : Indian Food Forever

Indian Baking Recipe - Cookies

Children's Favourite Cookies

Preparation Time : 10 min Cooking Time : 20 min Serves / Makes : 25

Ingredients :

Cornflakes 140 gms Maida 28o gms Baking soda 3 gms Baking powder 5 gms Butter or ghee 250 gms Salt one pinch Sugar 180 gms Vanilla essence 7 ml Chocolate chips 450 gms

Method :

1.   Grind corn flakes coaresely and keep aside. 2.   Place butter and sugar in a bowl and cream it untill fluffy and smooth. 3.   Mix maida ,baking powder, baking soda,salt and mix into the above mixture. 4.   Add cornflakes and chocolatechips and mix. 5.   Bake it in a preheated oven at 200 degree till light brown in colour. Source : User Contributed at Tarla Dalal

Indian Desert - MANGO MOUSSE

INDIAN MANGO DISH - MANGO MOUSSE

 

Ingredients :

1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Method :

1.   Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend.

2.   It will make 5 cups of puree.

3.   Stir in the sugar.

4.   Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.

5.   Beat the egg whites with the salt until they stand in peaks.

6.   Whip the cram until it is stiff.

7.   Fold the cream into the egg whites, then fold this mixture gently into the mango puree.

8.   Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

 

Source : Indian Food Forever

Indian Rice Recipe - Mixed Dal Khichdi

Mixed Dal Khichdi - Mixed Rice using different Dals

Preparation Time : 10 Cooking Time : 15 Serves / Makes : 4

Ingredients :

1/2 bowl long grain American Rice 1/4 bowl Moong Dal without Husks 1 fistful Toor Dal 2 Small Potatoes cut into 1/4" cubes 1 Small onion chopped Paste of 2 green chillies & 1" ginger piece 1 Tbls Ghee 1tsp cumin seeds 1/4 tsp Turmeric 1 1/2 tsp salt

Method :

1.     Wash and Soak the rice and Dals seperately. Leave for 10min. 2.     In a broad pan, heat the ghee and add cumin seeds. 3.     Add the chopped onion and chiili and ginger paste. Stir and saute for 1min. 4.     Add the potaoes and the toor dal. 5.     Cover and let the Dal cook just till it is a liitle hard when pressed. 6.     Add the rice and moong Dal. 7.     Add the salt and turmeric 8.     Make sure not to put too much water .The water should just covers the rice and Dals. 9.     Cover the lid and turn the heat down 10.  Check after 5 min to see if the rice and Dals are cooked and most of the water absorbed.If need be a little water can be sprinkled.

User Comments & Tips

TO Serve : Onion cut into strips and browned can also be added as a garnish with chopped coriander sprinked on. Serve it with Kadhi or Plain Yoghurt. Source : User Contributed at Tarla Dalal

Green Masala Fish

INDIAN FISH CURRY RECIPE

 

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
Oil as required.

Method :

 

1.   Marinate the fish in salt and turmeric powder for 15 minutes.

2.   Shallow fry the fish pieces, drain and keep aside.

3.   Grind the coriander leaves, garlic and green chillies.

4.   Heat oil, add masala paste and fry till the oil separates out.

5.   Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.

6.   Add about 1 cup water. Bring the gravy to a boil.

7.   Add the fish slices and cook for 10 minutes.

 

Source : Indian Food Forever

Indian Vegetarian Recipe - Stuffed Capsicum

VEGETARIAN DISH - STUFFED CAPSICUM RECIPE

 

Ingredients :

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

 

Method :

 

1.   Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.

2.   Mash the boiled potatoes.

3.   Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.

4.   Now add all spices, mashed potatoes and peas and fry for few moments.

5.   With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.

6.   Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.

7.   Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

 

Source : Indian Food Forever

Indian Snack - Chilly Cheese Toast

Indian Snack Recipe : Chilly Cheese Toast

Ingredients :

2 medium sized onions
1 medium sized capsicum
200 gms cheese, grated
3-4 green chillies
2 tbsp cooking oil
6 slices of fresh bread
50 gms butter
Salt to taste

Method :

1.   Chop the onions, capsicum and green chillies finely.
2.   Saute the onions in the oil till transparent.
3.   Now, add the salt, green chillies and the capsicum pieces also and saute till done.
4.   Do not overcook the capsicum as it's flavour is best when lightly cooked.
5.   Add the cheese to the vegetables and stir continuously till it melts and forms a paste.
6.   Divide the above vegetable paste to six equal portions.
7.   Apply butter on one side of each slice and the vegetable paste on the other side.
8.   Spread the paste evenly on the bread slice.
9.   Toast on tava or snack toaster (with the buttered side downwards) till done.
10.  Ready to serve.

 

Source : Recipes Indian

Indian Salad Recipe - Sprouted Moong Salad

Sprouted Moong Salad Recipe

Whole yellow lentils are split to obtain moong dal. They are extremely easy to cook, need little soaking and are easy to digest. The whole moong beans and split ones are quite different and seldom interchangeable.

Ingredients :

1 cup  - Steamed Sprouted Moong
1  - Onion chopped
1  - Tomato chopped
1-1/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
1/2 tsp. grounded sugar (optional)

Finely chopped coriander leaves

Red chili powder to taste
Salt to taste

Method :

 

1.   Wash and drain sprouts.

2.   Add Onion, tomato and other ingredients.

3.   Mix well.

4.   Garnish with coriander.

Note : Other sprouted lentils can also be used in place of moong.

Source : Indian Food Forever

Indian Pickle Recipe - Lime Pickle

Pickle Recipe of India - Lime Pickle (Achaar)

Preparation Time : 15-20min Cooking Time : 10min Serves / Makes : 2-4

Ingredients

Lime - 4 Cumin seed powder - 2 tablespoon Sugar - 2 small bowls Pepper powder - 2 tablespoon Garlic - 8-10 pieces Boiled water(after boiling chill it) - 4-5 tablespoon Salt - as per taste

Method :

1.   First boil the lime in a cooker for 10 to 15 minutes. 2.   After cooling the cooker, remove all the seeds from lime. 3.   Take these lime in one bowl,in that you can add cumin powder,then pepper powder,garlic,salt,sugar,and last boiled water. 4.   Crush all the mixture in mixer grinder, make it like a paste. 5.   Then take this paste in pan add again boiled water, and boiled this paste for some time. 6.   Cool it for some time. Lime sauce is ready. Tip : you can not use this sauce immediately.You can keep this sauce in a fridge for 2-3 days.

Pineapple Kheer - Indian Sweet Dish

Pineapple Kheer

Preparation Time : 15 mts
Cooking Time : 30 mts
Serves / Makes : 8

Ingredients

Pineapple pieces - 3 cups ( very finely chopped )
Sugar - 1 ¼ cups ( if the fruit is sweet )
Coconut milk - 2 no:s 200ml cartons
(You can substitute 2 cups medium coconut milk+1 cup thick milk )
Sago - 1 tbsp
Ghee - 2 tbsp
Cashew chopped - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Dry ginger powder - 1 tsp

Method

In a pressurepan, heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly.

Add pineapple pieces & ½ cup water.
Close the cooker & keep the weight.
After the 1st whistle comes, simmer the stove & cook for 5 mts.
Cool, open & lightly mash for a uniform mixture.
Add sugar , dissolve on a low heat, stirring well.
Now add the second milk or 1 carton coconut milk mixed with 1 carton of water.
Cook, stirring on medium fire.
Add cardamom powder, dry ginger powder & first milk or one carton coconut milk & switch off the flame immediately.
Mix very well adding roasted cashews & raisins.

User Comments & Tips

This has an exotic taste & is our Desi version of Pina Colada !

Non Veg Dish - Beef Roast.

Beef Roast

Preparation Time - 30 mins
Cooking Time - 45 mins to 1 hr

Ingredients

Beef 1 kg (boneless rump pc)
Cloves 6-8 nos
Cinnamon 2" pc
Dry Chillies 8-12 nos
Pepper corns ½ level
Tbspn Garlic Pods 8-12 nos slightly crushed
Curry Leaves Oil - 4-6 tbspns
For marinating the Meat Ginger / Garlic paste 1 ½ tbspn
Lime Juice or Vinegar 2-3 tbspns
Turmeric pwd 1 level tspn
Salt to taste For Garnish
Fried Onions - 3 big onions

Finely cut in circles and fried brown and crisp Fried Potato Wedges - 4-6 big - Potatoes par boiled, peeled and each potato cut in 4 lengthwise and fried to a golden brown and crisp.

Preparation Method

Wash the Chunk of meat nicely- drain - then prick nicely with a fork all over marinate with the ingredients given under marination for atleast 2-3 hrs or over night in the fridge. Next day, take the Pressure Pan add oil when hot add the whole spices (Cloves, cinnamon, dry chillies, Pepper corns, Garlic pod, Curry leaves) & fry on Med. Heat till the cloves, peppercorns pop up & the garlic is brown - now put the marinated meat chunk & fry turning it all over to seal the juices, fry to a light brown on all sides. Add ½ cup of water along with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins. when done put off gas & leave the cooker to cool down on it's own. Open the lid & put back on the gas & continue cooking till all the soup has been absorbed by the meat - remove from heat & let the meat cool down a little - cut into thin slices & keep. In the same pressure cooker pan add a little more oil - to the whole spices still in the cooker - when hot fry the meat slices on med. Heat to a light brown - (don't fry it too much then it will become hard) & remove. Arrange the meat slices in the center of a platter, & decorate the sides with fried Potato wedges & fried onions. Serve with Tomato Ketchup. If you want to make a sauce to pour over the roast slices then when you remove the chunk of meat for slicing - strain the soup - & keep aside. Discard the spices. Put the pressure cooker pan back on to the gas on medium heat add 2-3 tbspns of butter when the butter has melted add 2 tbspns of maida flour & fry till the flour turns a golden brown now add the soup + ¼ - ½ cup of water & keep on stirring - remove any lumps if any - continue stirring for 2 mins on low flame or till the sauce thickens - remove & serve over sliced roasted beef along with your fried Potatoes, Onions & Ketchup. If the sauce becomes too thick add ¼ cup water & stir till the thickness is achieved.

Stuffed Ladys Finger - Indian Cooking

Stuffed Ladys Finger

Preparation Time : 30 mins.
Cooking Time : 45 mins.
Serves / Makes : 4 persons approx.

Ingredients

Fresh Tender Ladys Finger - 1/2 kilo
Besan / Gram Flour - 1 cup
Chilli Powder 2 Tsps
Grated Coconut - 1 cup
Chopped Coriander Leaves - 1 cup
Chopped Green Chillies 4-5
Lime Juice - 5 Table Spoons
Asafoetida Powder - 1 tsp
Sugar - 2 tsp
Salt to taste
Turmeric Powder - 1 tsp
Chopped Cashewnuts - 1 tbps

Method

Wash and wipe ladys finger thoroughly. Slit them lengthwise taking care not to break the pod, now stuff the mixture well taking care not to overdo the same. Likewise stuff all the ladysfinger with the mixture. set aside. take a tava and drizzle 3 tablsp. of olive / sunflower oil and shallow fry these stuffed veggies until done. Do not over cook and allow the green color to remain. make sure the inside is well cooked. Serve with a dip as starter, or serve as part of main course.

Hot & Spicy Prawns - Indian Non Veg Recipe

Hot and Spicy Prawns

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves / Makes : 1

Ingredients

2tsp ginger paste
2tsp garlic paste
2tsp red chilly paste
1 tsp of turmeric powder
½ tsp mustard oil.Salt to taste
1tsp finely chopped coriander
1tsp whole garam masala powder
1tsp soya sauce
1tsp red Chilly sauce
500gm of Prawns
3 finely chopped onions
2finely Chopped tomatoes

Method

Wash the prawns with salt water. Marignate the prawns for 10 min with 1tsp ginger paste, 1tsp garlic paste, 1tsp red chilly paste, ½ tsp mustard oil, 1 tsp of turmeric powder, Salt to taste, 1tsp finely chopped coriander, 1tsp whole garam masala powder.

For the Gravy: Heat oil in a pan. Add mustard seeds 1tsp. When the seeds crackle add finely chopped onions. Fry the onions till they turn golden brown. Now to it add tomatoes, 1tsp of ginger-garlic paste, 1tsp soya sauce, 1tsp red Chilly sauce. Add the marignated prawns. fry it for a minute. Add water for consistancy of thr gravy. Cook for 5min. garnish with coriander leaves.

User Comments & Tips

Do not cook prawns for a longer time as they become elastic and will lose taste

Indian Vegetarian Recipe - Paneer (Cottage Cheese) Makhanwala

Indian Vegetable - Paneer ( Cottage Cheese ) Makhanwala

Preparation Time : 15mins
Cooking Time : 15mins
Serves / Makes : 2

Ingredients :
250 gms paneer [ Cottage Cheese ] (cut into cubes)
1 ts Ginger Garlic paste (5 garlic cloves and 1 inch ginger)
1 Onion chopped
1 Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamon
1 ts Red Chilli Powder
1/4 ts Turmeric Powder
Salt to taste
1/2 ts Garam Masala Powder
2 tb Cream or Malai
1/2 tb Coriander (chopped)
3 tb Tomato Puree (or 1 tomato cut)
1/4 ts sugar
1 ts Kasoori Methi ( Dried Fenugreek Leaves )
1 tb Ghee

Method :
1. Heat 1 tb Ghee in a heavy saucepan.
2. Add onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till onion is golden
brown.
3. Then add the dry masala (red chilli powder, turmeric powder, garam masala, salt, sugar,
kasoori methi).
4. Then add tomato puree or cut tomatoes, fry for 2 mins. Remove from gas.
5. After the mixture is cool make a smooth paste in the blender.
6. Remove the paste from blender into a pan, add cubes of paneer. 2 tb malai, coriander.
7. Cook for 5 mins. Serve Hot

User Comments & Tips :
Paneer can be deep fried and added. It can also be added by just soaking it in water, thats makes the paneer soft.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Raita Recipe - Delicious Mango Raita

INDIAN MANGO RAITA
Yet Another Mango item for you all, as Mango is available so much these days !

Ingredients:
1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

Method :
1. Peel and sliced the mango in small cubes.
2. Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
3. Whisk together and add to the mango cubes. Stir.
4. Heat oil in the pan. When hot add the mustard seeds.
5. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
6. Take off the fire and add to the curd mixture.
7. Mix well and serve at room temperature or cold.
8. Garnish wirh cut coriander leaves.
9. Prepare in advance to let all flavors mix together.

Source : Indian Food Forever

Indian Snacks - Hara Bara Upma

Indian Breakfast Recipe - Hara Bhara Upma

Preparation Time : 5 Mins
Cooking Time : 7 Mins
Serves / Makes : 2-3

Ingredients
1 Cup Sooji (Semolina)
1 Medium Size Capsicum (Shimla Mirch) cut into Cubes
¼ Cup Green Peas (par boiled)
Salt to Taste
3-4 Spring Onions,Chopped with the greens

For the Chutney:
½ Cup Coriander Leaves (Dhania)
2-3 Fresh Green Chilles
½ Tbsp Cumin seeds (Jeera)
1 Tbsp Lemon Juice
1 Tbsp Sugar (Optional)
4 Cloves Garlic (Optional)
Few Sprigs of Fresh Mint Leaves (Pudina)

For the Garnish:
2 Tbsp Cooking oil
1 Tbsp Finely Chopped green Chillies
½ Tbsp Cumin Seeds
Few sprigs of Fresh Mint and Coriander

Method
For the Chutney:
Blend all the ingredients of the chutney in a mixer (with a little water) and keep aside.

For the Upma:
1. In a cooking vessel sauté the onions, for less than a minute.
2. Add Sooji (Semolina) and continue roasting till it turns light brown.
3. Add the Green Peas and chopped capsicum.
4. Blend in the chutney.
5. Add 2 ½ cups of water and salt to taste.
6. Cook the mixture, while stirring continuously.
7. Take off the fire when sooji (semolina) has thickened to the desired texture.

For the Garnish:
1. Heat the oil for a few seconds.
2. Add the cumin and green chillies to the oil and remove from fire when they crackle.
3. After removing the Upma in a serving bowl, pour and spread the oil, chillies and cumin over it and garnish with sprigs of fresh mint and Coriander.

User Comments & Tips
To make the Upma more nutritious, you can add boiled Spinach (Palak) or Fresh Fenugreek (Methi) to it.

Source : Contributed Recipe Courtesy of Tarla Dalal

Indian Soup Recipe - Gingery Cauliflower Soup

Enjoy Hot & Tasty Indian Soup - Gingery Cauliflower soup

Ingredients :
3 tbsps vegetable oil
1 med onion -- peeled and chopped
1 1" piece fresh ginger -- peeled and slivered
4 cloves garlic -- peeled and chopped
1 tsp ground cumin
2 tsps ground coriander
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
2 med potatoes, peeled -- cut in 1/3" cubes
1/2 lb cauliflower florets
1 1/4 qts chicken stock
2/3 c heavy cream
salt if needed

Method :
1. Set the oil over medium-high heat in a good-sized saucepan.
2. When hot, put in onion, ginger and garlic.
3. Stir-fry for about 4 minutes or onion is somewhat browned.
4. Put in cumin, coriander, turmeric, and cayenne.
5. Stir once, put in potato, cauliflower and chicken stock.
6. Stir and bring to boil.
7. Cover and turn heat to low;
8. Simmer gently for 10 minutes or until potatoes are tender.
9. Put soup into a blender and blend or use a hand blender to purée.
10. Add cream and reheat gently.

Source : Recipe Source

Indian Dessert - Steamed Dessert Dumplings

Lord Ganesh's Favorite - Modak (Steamed Dessert Dumplings)

Ingredients
For the filling:
2 cup shredded fresh coconut
1 cup jaggery *(see below)
1 teaspoon roasted poppy seeds
1 teaspoon rice flour
3-4 cardamoms

For the outer cover:
1 cup rice flour
1 cup water
1 teaspoon ghee / butter (Ghee is a clarified butter without any solid milk particles or water.)
½ teaspoon oil
a pinch of salt

Preparation

Filling:
1. Combine and cook coconut and jaggery together on medium heat.
2. Stir continuously until they are mixed properly. Do not overcook.
3. Add cardamom, roasted poppy seeds and 1 teaspoon rice flour to the mix. Cook for some
time.
4. Remove from the heat and allow it to cool.

Outer Cover:
5. Boil 1 cup of water. When bubbles rise on top, add ghee, salt and oil and immediately add rice
flour. Stir well.
6. Cover for some time. Remove the lid and stir and cover again for a minute.
7. Remove from heat. Take all the mixture in a flat plate.
8. Knead it properly while hot (You can use a flat bowl for kneading to keep the hands from
burning). Make a soft pliable dough.
(Do it very carefully. The dough should be neither too sticky nor too dry.)

Method :
9. Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a
hand and make a small bowl of it. 10. Put some coconut filling into this bowl shaped dough.
11. Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges
of the bowl.
12. Bring them together, join to form a peak. It should look like a whole garlic. Prepare all other
modaks like this.
13. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it.
14. Place the sifter in a steamer and cover. Steam for about 15 minutes. (Use a big size
saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use
the pressure cooker.)
15. Serve with the ghee.

What is Jaggery?
Jaggery (Panela) or Gudh is a "natural" sweetener made with the concentrated sugarcane juice. It did not have any chemicals or synthetic additives or preservatives. Jaggery (Panela) is rich in nutrition and contains lot of minerals, protein, and vitamins.

Tip:
The proportion of water and rice flour for the cover should be accurate as written above. In addition, it is advisable to sieve the flour once.

Source : Recipe courtesy of Mumbai Masala

Indian Raita Recipe - Carrot & Beetroot Raita

Carrot and Beetroot Raita

Servings : 4

Ingredients :
1 medium beet, peeled and grated
1 large carrot, washed and grated
1 cup plain yoghurt
pinch of ground cinnamon
pinch of ground cloves
pinch of asafoetida powder
pinch of salt

For Tarka :
1 tablespoon ghee
1 teaspoon minced garlic
1 dried red chilli (crushed or whole)
1/2 teaspoon asafoetida powder
1 teaspoon cumin seeds

Method :
1. In a mixing bowl, combine the yogurt and spices.
2. Cover the bowl.
3. Prepare the tarka by heating ghee in ladle or small frying pan.
4. Add the spices and saute for a few minutes, until well-toasted and fragrant.
5. Add it to the yoghurt mixture.
6. Stir well, and let stand for a few minutes by covering with tight-fitting lid till favour blends.
7. Add the grated vegetables.
8. Chill well before serving.

Source : Sanatan Society

Indian Drink Recipe - Mango Drink

AAM PANNA RECIPE

Ingredients:
6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

Method :
1. Place the mangoes with water to cover in a sauce-pan and bring to boil.
2. Simmer for 10 minutes.
3. Drain off the water and then peel, stone and pulp the mango with a spoon.
4. Place the pulp in a deep bowl.
5. Add water, sugar, salt, chili and cumin.
6. Whisk thoroughly.
7. Stir in the mint and whisk again.
8. Transfer it to a jug.
9. Serve chilled with crushed ice.

Source : Indian Food Forever