Angoor Ka Sherbet

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Angoor Ka Sherbet

beverages, fruits, indian

225 gm grapes, green, seedless
3 tablespoon castor sugar; finely ground granulated
1 teaspoon cumin seeds; roasted & ground salt
2 teaspoon lemon juice water, chilled, 750 ml
1 mint, fresh; few sprigs

Wash grapes and crush them throughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted, not tested by Anne MacLellan