150 ml. milk 1 tsp. sugar 1/2 tsp. milk masala (refer masalas)

Mix All ingredients. Put to heat, bring to a boil. Reduce, simmer for 2 minutes. Pour into cup, from a height. This way a lot of froth will form on the milk. Sprinkle a pinch of milk masala on top. Serve piping hot.

Soak saffron in 2 tsp. hot milk, keep aside. Chop finely or crush coarsely, the almonds and pistachios. Peel and powder cardamom seeds with a mallet. Add to chopped dryfruit. Run saffron with base of a mallet, in cup, till dissolved in milk. Put milk to boil in a large deep pan, stirring occasionally. When it starts boiling, reduce heat and boil. Stir frequently, till milk is 2/3 in volume. Add all other ingredients to boiling milk. Boil further for 3-4 minutes. Take off fire. Cool a little. Pour into a large decorative serving bowl. Allow to cool completely, chill in refrigerator for 4-5 hours. To avoid a layer forming on the surface, stir frequently while cooling. Serve chilled in individual cups with rose petal to decorate on top, if desired.

Wash rice, soak in plenty of water for 20 minutes. Drain water, keep rice aside. Chop almonds and pistas, or crush coarsely,keep aside. Dissolve saffron by rubbing it in 2 tsp. hot milk keep aside. Heat half the milk, add rice, stir till it boils. Reduce heat, allow rice to cook in milk, till almost done. Add remaining milk, sugar, cardamom, saffron, pistachios, almonds. Bring back to boil, stirring gently, but continuously. Reduce heat, simmer for 2-3 minutes. Serve hot.

Heat milk, remove 2 tbsp. in a cup. Add sugar and chocolate, stir vigorously. When fully dissolved and frothy, add to remaining milk. Bring back to a boil, reduce, simmer 1/2 a minute. Pour into cup, from a height to make it frothy. Or use an electric handblender for a few seconds to bring froth. Pour and serve steaming hot. A great nightcap for cold or rainy seasons.

Mix all ingredients well in a heating container. Bring to a boil, stirring frequently. Reduce and simmer for 1 minute. Cover and keep for 1 minute. Strain and pour into cup. Serve hot, on cold wet, days or nights. This drink brings a tingling vigour in sultry climates.

Bring milk to a boil, keep aside. Wash saboodana gently, sprinkle some water over it. Cover and keep aside for 15-20 minutes at least. Take a large deep vessel. Add saboodana and water. Heat while stirring continuously. Once it starts to boil, add hot milk. Bring back to a boil, stirring frequently. Add sugar, simmer stirring occasionally, for 5-7 minutes. Press a grain of saboodana and check to see if it is done. When pressed firmly between thumb and finger it should mash. Now add all other ingredients, stir. Serve hot a a filling wholesome food, or as a steaming hot sweet dish. Note: If kept for too long, the kheer will tend to thicken. Simply add more hot milk, and sugar if required, stir and serve, with no change in taste. Variation: This kheer can also be served chilled, in which case keep the consistency much thinner. Chill for 3-4 hours before serving. Add chopped strawberries or mangoes if desired, just before serving.

Make sure milk is well chilled. Add sugar and crushed almonds, etc. Stir till sugar is dissolved. Chop fruit one by one into milk. Stir in between, to mix in the fruit. Bananas, apple, mango, chicoo, papaya, must be peeled and chopped Grapes may be halved if too big. Chop pineapple slices, drain any syrup oozed, before adding. Drain and add cherries. Wash if required. Orange and sweet lime segments must be peeled, deseeded and halved. Chill for at least 3-4 hours before serving to blend all the flavours. Serve chilled in individual bowls. Note: Make sure that no pith or seeds fall into the milk (of apples, oranges or any other), this may cause the milk to turn bitter after a few hours.

Mix cocoa, coffee, sugar thoroughly. Add hot water and beat well with a spoon or spatula. The mixture should be fully dissolved and frothy. Add 2 crushed icecubes, beat well. Add milk, mix well, chill in fridge till desired. Just before serving,either frappe in a shaker or blend in mixie till frothy. Pour into tall chilled glasses, serve very chilled.

Mix all ingredients, chill till required. Just before serving: Run an electric handblender in the contents. Blend till the milk is frothy and light. Pour into glass rinsed with chilled water. Serve immediately while still frothy.

Put all ingredients in a nescafe shaker or a tupperware leakproof glass with lid. Shake vigorously, up and down at least 25-30 times. All the sugar should have dissolved and a thick froth formed on the milk. Pour out into tall glasses, serve immediately, while still chilled. Any leftover may be refrigerated in shaker, shaken and served later. Traditional way to make it: Take two tumblers which can pour out easily. Pour lassi ingredients in one, hold empty one in other hand. Now the contents are poured from one into the other. This is done in a brisk motion keeping both tumblers at least 2 feet apart. That is the contents are poured from the top one to the bottom tumbler lower down. This is done at least 21 one times (a figure fondly used to describe the lassi). Pour into drinking glass while still frothy and serve.