Jus Alpukat (Indonesian Avocado Coffee Shake)

Milk - 1 cup

Condensed Milk - 1/4 cup

Avocado - 1/2

Coffee - 1/4 cup

Salt - a pinch

Chocolate syrup (for drizzling)

Combine whole milk, condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend at high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, add more milk to slightly thin it out.

If you like, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.

Falooda

Basil Seed – ½ tbsp.

Falooda Sev – 1/3 cup

Milk – 4 cup

Condensed Milk - 1/4 cup

Cardamom Powder – 1 tsp

Sugar – 1 ½ tbsp.

Rose Syrup – 6 tbsp.

Vanilla Ice Cream – 4 scoop

Pistachio, Cashew, Raisin, Almond – 1 tsp. each, for garnish, sliced

Mixed fruits - 1 ½ cup (Apple, Mango, Banana, Kiwi, Grapes, Dates)

Tutti Fruity - 3 tbsp.

Jell-O

Soak the Basil Seeds in water for a minimum of 30 minutes, longer is better. Drain and keep aside.

Heat 2 cups of Water in a pan and bring to boil. Add the Falooda Sev and cook for 3 minutes. Remove from heat and rinse the Sev in cold water, drain and keep aside.

Bring Milk and Condensed Milk to boil and allow cooling down. Add Cardamom Powder, Sugar and Rose Syrup; mix well; keep aside.

In a long glass add 1½ tbsp. Rose Syrup, 1½ tbsp. soaked Basil Seeds, 1½ tbsp. Falooda Sev, 1 tbsp. Mixed fruits,1 tsp Tutti Fruity, Jell-O and 1 cup prepared Milk. Top with a scoop of Vanilla Ice Cream and garnish with Dry Fruits.

Substitute Mango Puree for Rose Syrup to make Mango Falooda.

Ginger Chai

Cardamom - 3 pods

Ginger - a small pc

Tea leaves- 2 tsp

Milk - 1 cup

Sugar - to taste

In a mortar, add Cardamom and Ginger. Crush using the pestle and keep aside.

Bring 1 cup Water to boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add the Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let the Milk come to a rolling boil.

Now stir in Sugar and reduce the heat. Let the Milk simmer for about 5 mins.

Remove from heat and strain the Tea into individual cups.

Serve hot Ginger Chai with deep fried Pakoda's on lazy evenings.