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BACK ISSUES | MAY 2010 | CURRENT ISSUE
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MAY 2010
FOODIE
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SUMMER CHILLERS!
THERE'S NO BETTER WAY TO COOL OFF ON A SWELTERING SUMMER DAY THAN WITH AN ICE-COLD DRINK. STAY COOL THIS SUMMER WITH THESE EASY-BREEZY DRINKS! 
INGREDIENTS 1½ cups strong cold coffee ¼ cup chocolate syrup Sugar to taste METHOD Pour coffee into ice cube tray. Freeze. In a blender, combine coffee ice cubes, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve. 
INGREDIENTS 3 tea bags ½ cup white sugar 1 litre boiling water Juice of 2 lemons Mint leaves METHOD Place the tea bags and sugar in a vessel. Fill with boiling water. Let steep for approximately 2 hours at room temperature. Remove tea bags. Stir in lemon juice and chill for about an hour. Serve garnished with mint leaves. |
INGREDIENTS ½ cup pineapple juice 1 large mango (diced) 1 cup yoghurt 1 scoop vanilla ice-cream ½ to ¾ cup ice METHOD Blend all the ingredients together till smooth and creamy. Pour into a tall glass and enjoy!!! 
INGREDIENTS 6 ice cubes Watermelon(seeded) Sugar to taste A dash of lime METHOD Freeze the seeded watermelon. Once frozen, blend with ice cubes and sugar until slushy. Add the lemon, and blend for about 10 seconds. Cool watermelon slush ready to be served. |
Anurag Bali is Corporate Chef with the Berggruen Group. He has worked with some of the finest Indian hotels including The Taj, Goa. Anurag wanted to be a chef from a very young age and thinks he’s doubly blessed because he’s following his dream and getting paid for it. He wants Indian teens to be savvier about food and through this section will introduce readers to gastronomic, yet simple to make delights. |
