Friendship Day Recipes

Relish the joys of having good friends this Friendship Day with mouthwatering delicacies. Here is a collection of some refreshing and lip smacking Friendship Day Recipes which are simple to make. Try them out with lots of love for your dear friends and make them feel a lot more special. You may also prepare these Friendship Day Recipes for Snacks and Drinks to make Friendship Day Party even more warm and exciting.

Drinks » Mango Lassi(Mango flavoured Yougurt Drink)
» Fruity Crush(Phal ka Sharbat)
» Mocha Cooler(Coffee and Ice Cream)


Snacks » Fish Pakoras
» Paneer Sizzler (Cottage Cheese Sizzler)
» Croissants

Recipes Mango Lassi (Mango flavoured Yougurt Drink) Ingredients (Serves 4)
1 no: Chopped Mango
125 ml: Curd
200 ml: Iced water
8 no: Ice cubes
1 tbsp: Sugar
1 pinch: Dried Mint

Method
1. Whip all the ingredients together in a blender.
2. Serve chilled.

Fruity Crush (Phal ka Sharbat) Ingredients
45 ml: Fresh Lime Juice
Pineapple crush or fresh pineapple puree
20 ml: Sugar Syrup
30 ml: Crushed Ice
1 pinch: Salt
Sweet Rim

NOTE: For a sweet rim, cut a slice of pineapple and drench it in castor sugar. Then turn a glass upside down and put the rim of the glass on the sugared pineapple slice so that the sugar sticks onto the rim of the glass.. as done for a bloody mary.

Method
1. Mix fresh lime juice, pineapple puree or crush, sugar syrup and salt into a shaker till mixed properly.
2. Pour into glass.

Mocha Cooler (Coffee and Ice Cream) Ingredients (Serves 4)
250 ml: Milk
100 ml: Cream
25 ml: Strong Black Coffee
4 scoops: Chocolate Ice-Cream
4 tbsp: Drinking Chocolate

Method
1. Dissolve the chocolate in hot coffee.
2. Pour in milk. Chill. Whisk in cream.
3. Pour over ice cream in the glasses. Serve immediately.


Fish Pakoras Ingredients
500 gm: Fish-filleted and cut into desired sized pieces

For the batter
200 gm: Gram Flour
5 gm: Red Chilli Powder
5 gm: Turmeric
3 gm: Crushed Cumin
2 gm: Soda Bi-Carb
Chaat masala
Oil for deep frying
Salt to taste
Water

Method
1. Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carb.
2. Coat each slice with the batter and deep fry.
3. Sprinkle with chaat masala and serve with ketchup or chutney.

Paneer Sizzler (Cottage Cheese Sizzler) Ingredients
500 gm: Paneer - mashed
2 slices: Bread - grated
1 tbsp: Garlic paste
1 tbsp: Ginger paste
1 cup: Onions - grated
1 cup: Mushrooms- sliced thin
1 tbsp: Cornflour mixed with 1 cup water
2 tbsp: Tomato Ketchup
1 tsp: Worcestershire Sauce
2 tbsp: Vinegar
1 tsp: Black Pepper powdered
Butter to drop on the plate as required
Oil to pan-fry
Salt to taste

Method
1. Mix the paneer, bread, garlic, ginger and 1 tsp: salt and form into 4-6 rounds. Heat a thin layer of oil and pan fry the paneer patties till brown on both sides. Keep aside.
2. Mix the cornflour solution, ketchup, Worcestershire sauce, salt and vinegar and keep aside.
3. In the same pan brown the onions, add mushrooms over high heat and stir fry 4-5 times.
4. Add the cornflour mixture, bring to a boil and simmer over low heat till a little translucent. Keep aside warm, till ready to serve.
5. Heat the sizzler plates till very hot?a drop of water thrown over should sizzle and evaporate immediately. Place 2 paneer patties over it, turning once so it is heated through. Pour some of the sauce over and place whatever accompaniments you are serving with it over the plate.
6. Drop a dab of butter directly on the plate and serve immediately.

Croissants Ingredients
Oven temp: 190 C- 375 F
4 cups: Flour (maida)
2 tsp: Yeast - powdered
1 cup: Milk - luke warm
1 egg: Slightly beaten
1 cup: Butter - beaten to a soft consistency (like the dough)
1 tbsp: Sugar
1 tsp: Salt

Method
1. Mix sugar into the milk and sprinkle yeast over it. Leave in a draught free place to froth.
2. Mix flour and salt. Add the milk and egg and knead to a smooth dough.
3. Roll out the dough into 1" thickness. Spread small pieces of butter on 2/3 of dough.
4. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times.
5. Leave in a cold place for 1/2 hour between each rolling.
6. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown.
7. For croissants, roll and cut into square pieces, spread filling of your choice and roll from one corner, diagonally towards the opposite corner. Proceed as described in point 5.