Ingredients with Measurements:
- 2 cups fresh spinach leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- 1/4 tsp red chili powder
- 4 cups water
- Ice cubes
Special equipment needed:
- Blender
- Strainer
Step-by-step instructions:
1. Wash the spinach, mint, and coriander leaves thoroughly and chop them roughly.
2. In a blender, add the chopped leaves, lemon juice, sugar, black salt, roasted cumin powder, and red chili powder. Blend until smooth.
3. Strain the mixture through a fine-mesh strainer into a large pitcher.
4. Add 4 cups of water to the pitcher and stir well.
5. Taste and adjust the seasoning as per your preference.
6. Add ice cubes to the pitcher and stir again.
7. Serve chilled in glasses.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 100
- Fat: 0.5g
- Carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- You can use honey instead of sugar.
- You can use chaat masala instead of black salt.
Variations:
- You can add ginger and garlic to the mixture for an extra kick.
- You can add a pinch of garam masala for a different flavor.
Tips and tricks:
- Use fresh and tender spinach leaves for the best taste.
- Adjust the sugar and lemon juice as per your preference.
- You can add more or less water depending on how strong you want the flavor to be.
Storage instructions:
- You can store the leftover Palak Shikanjvi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Palak Shikanjvi is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve in tall glasses with a sprig of mint or coriander leaves on top.
Garnishes:
- Mint leaves
- Coriander leaves
Pairings:
- Palak Shikanjvi goes well with spicy snacks like samosas or pakoras.
Suggested side dishes:
- Aloo Tikki
- Chana Chaat
Troubleshooting advice:
- If the Palak Shikanjvi is too thick, add more water to dilute it.
- If it is too sour, add more sugar to balance the flavor.
Food safety advice:
- Wash the spinach, mint, and coriander leaves thoroughly before using them.
Food history:
- Palak Shikanjvi is a popular summer drink in India, especially in the northern regions.
Flavor profiles:
- Tangy, sweet, and slightly spicy.
Serving suggestions:
- Serve chilled in tall glasses.
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Region: Indian