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coarse powder.
2. Whisk the yogurt thoroughly in a large bowl. Gradually add about 5 cups (1 liter) cold water and whisk thoroughly.
3. Add the chile, ginger, cilantro, black salt, and cumin and stir thoroughly. Pour into individual tall glasses and serve cold.
    Zafrani Sharbat
Cold saffron-flavored drink
Saffron is known as zafran in Urdu. Here we use saffron to prepare a delightful cold drink. Look for saffron ice cream (kesar) at Indian grocery stores; if you can’t find it, plain vanilla works well.
Serves 4.
10 to 12 saffron threads
7½ cups (1.5 liters) milk, plus 2 tablespoons warmed
¼ cup (60 grams) sugar
Pinch of ground green cardamom
10 to 12 almonds, blanched (see Note, page 40) and slivered
6 to 8 pistachios, blanched (see Note, page 40) and slivered
4 scoops saffron ice cream
1. Soak the saffron in the 2 tablespoons warm milk and set aside.
2. Place a nonstick saucepan over high heat, add the remaining milk, and bring to a boil. Lower the heat to medium and simmer, stirring frequently, for 10 minutes.
3. Add the sugar, cardamom, and saffron milk and simmer for another 5 to 6 minutes, until thick and creamy.
4. Remove from the heat, add the almonds and pistachios, and stir well. Let cool to room temperature, then place in the refrigerator to chill.
5. Pour the milk into 4 glasses, top each with a scoop of ice cream, and serve immediately.
    Masala Chai with Lemongrass
Hot lemongrass-flavored tea
This recipe comes from the west coast of India: The Gujaratis love it! Serve it on a rainy day with a plate of pakoras (fritters)—it is simply heavenly.
Serves 4.
2 cups (400 ml) milk
4 to 5 small stalks fresh lemongrass, chopped
4 teaspoons black tea leaves
½ teaspoon chai masala (spice mix for tea; page 25)
8 teaspoons sugar
1. Put the milk and 2 cups (400 ml) water in a nonstick saucepan. Place over high heat and bring to a boil.
2. Lower the heat to medium, add the lemongrass, tea leaves, and chai masala, and boil for 1 minute. Add the sugar. When it comes to a boil again, lower the heat to low and simmer for 2 to 3 minutes.
3. Strain into individual cups and serve piping hot.
    Pannagam
Cane jaggery-flavored drink
In South India, the birth of the Hindu god Lord Rama is celebrated during the festival of Rama Navami, and this drink is served to the devotees. It is served in small portions after the prayers are over. In some places, lemon juice is used instead of tamarind.
Serves 4.
¾ cup (150 grams) grated cane jaggery
2-inch (5-cm) piece dried ginger
6 green cardamom pods
18 to 20 whole black peppercorns
1½ tablespoons tamarind pulp
1¼ teaspoons black salt
5 or 6 fresh mint leaves
1. Put the jaggery in a bowl, add 1½ cups (300 ml) water, and soak for 10 to 15 minutes. Stir until the jaggery dissolves. Strain the mixture through a fine sieve into another bowl.
2. Put the dried ginger, cardamom, and peppercorns in a spice grinder and grind to a fine powder. Sift through a fine sieve to remove any large pieces.
3. Put the tamarind pulp in a small bowl, add the spice powder, and stir well. Add to the jaggery water along with the black salt and stir well.
4. Finely shred the mint and add it to the jaggery mixture. Stir and let stand for 10 to 15 minutes.
5. Strain into small glasses and serve warm.
    Ukala
Hot chai masala -flavored milk
Serves 4.
2 cups (400 ml) milk
8 teaspoons sugar
1 teaspoon chai masala (spice mix for tea; page 25)
1. Combine the milk, 2½ cups (500 ml) water, and the sugar in a nonstick saucepan, place over high heat, and bring to a boil. Lower the heat to low, add the chai masala, and simmer for 5 to 7 minutes, until the flavors are well combined.
2. Strain into individual teacups and serve hot.
    Kali Mirch Ka Drink
Black pepper drink
This drink soothes a sore throat—or will at least clear your sinuses.
Serves 4.
1 teaspoon table salt
20 whole black peppercorns
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
1½ teaspoons coriander seeds
4 cloves garlic
6 dried red chiles, stemmed
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