HELP!!! What's a non-alcoholic, quick to make, Pakistani drink?!
So I'm doing a heritage report and if we bring a food that is part of our heritage (ex!. your irish you bring corned beef, like that) it will give us extra points!. everyone is bringing something sweet and dessert like so I thought it would be fun to bring a drink!. the recipe for the drink needs to serve about 30 people(i think actually 27 but im sure my family will want to try some!.) and it doesn't need to be a great big cup of something for anyone just like a little plastic or dixi cup!. also if you can't find a drink that serves about 30 just give me what you have and i can convert the amount later!. thanks!Www@FoodAQ@Com
Answers:
(note: 2 recipes follow descriptions)
Pakistanis drink a great deal of tea (chai)!. Both black and green tea (sabz chai/ qehwa) are popular though qehwa is often served after every meal in the NWFP province!. Kashmiri chai (recipe below), a pink milky tea with pistachios and cardamom, is drunk primarily at weddings and during the winter when it is sold in many kiosks!. In northern Pakistan (Chitral and the Northern Areas), salty buttered Tibetan style tea is consumed!.
Besides tea, there are other drinks that may be included as part of the Pakistani cuisine!. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam!.
* Lassi - Milk with yogurt, with an either sweet or salty taste
* Rooh Afza - A traditional syrup mixed with water or milk, especially during Ramadhan!. also called Rose Syrup at eastern markets!.
* Gola Ganda - Different types of flavours over crushed ice
* Sugarcane juice (Ganaay ka ras)
* Lemonade
* Sherbet
* Almond Sherbet
* Sherbet-e-Sandal - Drink made with the essense of Sandle wood
______________________________________!.!.!.
Kashmiri Chai:
1!. Pour water in a heavy based large pan!. Add tea leaves,salt, seeds of green cardamom (buy at middle eastern market) and bicarbonate of soda!.
2!. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity!.
3!. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all!. Bring to boil and simmer for 4-5 minutes!. Remove from heat, strain and keep aside!.
4!. Boil the milk with ground cardamom over low heat!. Pour prepared tea water (Qahwa) in the milk!. Bring to boil, add salt and simmer for 3-5 minutes over low heat!.
Remove from heat and pour into 6 cups!.Pour 1 tablespoon of cream or malai!. Sprinkle 1 teaspoon of pistachio over it!.
Flavor of the tea depends on the quality of the green tea leaves!.
If you like to serve it in Kashmir (B!.J) style then serve it with Kulcha / Nan or Hunter beef!.
Mango Lassi:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve!. Can sprinkle with a little cardamom!.
The lassi can be kept refrigerated for up to 24 hours!.
Makes about 2 cups, so alter recipe based on how many people you're serving!.
Cheers, and have fun!Www@FoodAQ@Com
Pakistanis drink a great deal of tea (chai)!. Both black and green tea (sabz chai/ qehwa) are popular though qehwa is often served after every meal in the NWFP province!. Kashmiri chai (recipe below), a pink milky tea with pistachios and cardamom, is drunk primarily at weddings and during the winter when it is sold in many kiosks!. In northern Pakistan (Chitral and the Northern Areas), salty buttered Tibetan style tea is consumed!.
Besides tea, there are other drinks that may be included as part of the Pakistani cuisine!. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam!.
* Lassi - Milk with yogurt, with an either sweet or salty taste
* Rooh Afza - A traditional syrup mixed with water or milk, especially during Ramadhan!. also called Rose Syrup at eastern markets!.
* Gola Ganda - Different types of flavours over crushed ice
* Sugarcane juice (Ganaay ka ras)
* Lemonade
* Sherbet
* Almond Sherbet
* Sherbet-e-Sandal - Drink made with the essense of Sandle wood
______________________________________!.!.!.
Kashmiri Chai:
1!. Pour water in a heavy based large pan!. Add tea leaves,salt, seeds of green cardamom (buy at middle eastern market) and bicarbonate of soda!.
2!. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity!.
3!. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all!. Bring to boil and simmer for 4-5 minutes!. Remove from heat, strain and keep aside!.
4!. Boil the milk with ground cardamom over low heat!. Pour prepared tea water (Qahwa) in the milk!. Bring to boil, add salt and simmer for 3-5 minutes over low heat!.
Remove from heat and pour into 6 cups!.Pour 1 tablespoon of cream or malai!. Sprinkle 1 teaspoon of pistachio over it!.
Flavor of the tea depends on the quality of the green tea leaves!.
If you like to serve it in Kashmir (B!.J) style then serve it with Kulcha / Nan or Hunter beef!.
Mango Lassi:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve!. Can sprinkle with a little cardamom!.
The lassi can be kept refrigerated for up to 24 hours!.
Makes about 2 cups, so alter recipe based on how many people you're serving!.
Cheers, and have fun!Www@FoodAQ@Com
