Recipes for squash
Squash is a highly-sweetened fruit-based concentrate which is mixed with a liquid, most commonly water, before drinking.Sponsored Links:
Roasted Winter Squash Seeds Ingredients
1 cup winter squash seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
How to make Roasted Winter Squash Seeds
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
- Roasted Winter Squash Seeds is ready to serve.
Prep Time:10 Min
Cook Time:15 Min
Ready In:25 Min
Ginger – 3 tbsp, chopped
- sugar – 2 1/2 cups
- water – 1 1/2 cup
- lime juice – 1 cup
1. Blend ginger with 4 Tbsp of water. Let it settle for about 1 hour. Decant the clear juice and discard the sediment.
2. Dissolve sugar in water. Add lime juice and ginger juice.
3. Pour in clean bottles and store in refrigerator.
- This is a concentrate to store in refrigerator.
- For serving take 1 part of the concentrate and add 3 parts chilled water or soda.
- The concentrate may be stored up to 3 months.
Juice – one litre.
- Sugar – 1.500 kgs.
- Water – 750 c.c.
- Citric Acid – 40 gms
- KMS (pottasium Meta Bisulpite) – 2.5 gms.
- Essence – 4 tsps.
How to make Orange Squash
- Wash the fruits, extract the juice and measure.
- Make syrup with sugar and water. Add citric acid. Heat it til the sugar dissolves. Filter through thin cloth, cool, add essence and colouring.
- Mix the syrup in the juice and stir well.
- Dissolve KMS in hot water and bottle the same at once
Tomato juice – 2 1/2 cups
- Sugar – 3 1/4 cups
- Water – 2 1/2 cups
- Salt – 1 tsp
- Citric acid – 1 tsp
- Sodium benzoate – 1/4 tsp
1. Select red, ripe and juicy tomatoes.
2. Cut into big pieces using stainless steel knife.
3. Discard green portions if any.
4. Crush with a wooden laddle and cook in a reduced flame for few minutes till tomato peels easily.
5. Cool down, blend in a mixie and strain well to remove seeds, skin etc.
6. Measure the juice.
7. Prepare sugar syrup by heating sugar, water, citric acid and salt, to boiling point.
8. Cool down, strain through muslin to remove dirt and mix with juice and preservative.
9. Fill in stereilized dry bottles.
10. This drink can be preserved for a month.
11. Dilute as mentioned in previous recipes and serve ice cold.
The outerskin of citrus fruits (orange, lemon etc) contain oil which has bitter taste. If proper methods ar not used to extract the juice, oil from the skin mixes with juice and it becomes bitter.
Mango Pulp – 1 cup
- Sugar – 1 1/2 cups
- Water – 1 1/4 cups
- Citric acid crystals – 1 1/4 tsp
- K.M.S – a pinch
- Mango ripe essence – 1/2 tsp
- Yellow colour – little
1. Select fully ripe juicy mangoes
2. Roll it in between the palms and make it soft.
3. Peel outer skin and squeeze the juice. (or) chop into pieces and put it in a mixie.
4. Strain the juice to remove excess fibre.
5. Measure the juice and keep in a closed container.
6. Prepare sugar syrup by heating sugar, water, citric acid to boiling point.
7. Cool down, filter the syrup and mix with mango juice, colour, essence and KMS dissolved in warm water.
8. Fill it in sterilized dry, narrow mouthed bottles leaving 1 inch head space.
9. Use airtight cover or cork and keep in a cool place.
Note: sugar can be increased or decreased depending upon the sweetness of mangoes.
Ice cubes – 2 1/2 cups
- Nonfat Milk – 1 1/4 cup
- Granular Splenda – 1/3 cup
- Fresh Lemon juice – 1/3 cup (about 2 lemons), chillied
- Fresh Lime juice – 1/4 cup (about 2 limes), chilled
1. Place all ingredients in a blender.
2. Cover and blend on high until smooth, stopping to stir as needed.
3. Serve immediately.
1 litre – plum juice
- 1/2 kg – sugar
- 750 ml – water
- 2 tbsp – lemon juice
- 1 tsp – plum essence
- few drops – red colour
- few – fresh mint leaves (to garnish)
how to make Plum Squash
1. Wash the plums and cook in a pressure cooker till 2 whistles.
2. Peel off the skin and deseed.
3. Extract the juice and measure it.
4. Keep the juice in the fridge.
5. Accordingly make a sugar syrup by mixing the sugar and water.
6. Boil in a heavybottomed steel vessel.
7. After a boil add 2 tbsp lemon juice and continue boiling till 2 more boils.
8. Remove from gas and cool completely.
9. Strain the syrup and add the plum juice, essence and colour.
10. Mix well.
11. Store in dry sterilised bottles and keep it in the fridge.
- In a tall glass pour 3-4 tbsp plum squash and add sufficient water and crushed ice.
- Garnish with finely chopped mint leaves and serve chilled.
500 gms – ripe, firm guavas
- 200 gms – sugar
- 20 ml – lemon juice
- 1/2 tsp – salt
- 8 to 10 drops – kewra essence (optional)
- 1200 ml – water
1. Put 500 ml. water to boil with sugar.
2. Simmer for 4-5 minutes.
3. Take off fire, keep aside to cool.
4. Peel, chop guavas, put in heavy pan.
5. Add 100 ml. water, cover and bring to a boil.
6. Simmer covered, for 3-4 minutes, till guavas are soft.
7. Add lemon juice, salt, take off fire.
8. Mash well with potato masher.
9. Add to prepared syrup.
10. Add essence, remaining water, mix well or beat.
11. Strain to remove all seeds and other residue.
12. Chill for an hour, before serving.
Raw large sized mango – 2 pieces
- Cumin Powder – 2 tsp
- Pepper corns – 1 tsp, crushed
- Black Salt – to taste
- Sugar – 1/4 cup
- Asafoetida – 1/4 tsp
- Wash the mangoes and boil them in a pressure cooker. Let them cool dowm.
- Now peel the mangoes and then mash them and strain the pulp in a bowl.
- Put cumin powder, crushed pepper corns, black salt, asafoetida and sugar in it and mix well till the sugar gets dissolved in it.
- Divide the mixture into 4 glasses fill them up with chilled water and stir carefully.
- Serve chilled.