Every time you need a drink for your house party, we prepare for one of the best house parties ever seen. Here’s an Indian punch recipe for you desi peeps to add that extra ‘high’ to lift up your spirits when you host your next soiree!
4 bottles vodka
8 litres water
A 20 litre Bisleri bottle
For the spicy mint and coriander paste
500 gms mint leaves
250 gms coriander leaves
20 green chillies
8 heaped tablespoons dried mango powder (amchur)
4 tablespoons asafoetida (hing)
For the tamarind chutney
400 grams seedless tamarind
1 litre water
100 grams cumin powder (jeera)
100 grams ginger powder (saunth)
50 grams asafoetida
50 grams chilli powder
750 grams jaggery
Oil for cooking
Rock salt/ black salt as required
For the sugar syrup
1 litre water
1 litre sugar
For the mint and coriander paste:
Grind together mint, coriander, green chillies, amchur, salt, black salt, asafoetida.
Add water to grind to a fine paste.
For the tamarind chutney:
Soak tamarind in water for 4-5 hours.
Squeeze pulp, strain and keep aside.
Heat oil in a pan. Add cumin seeds, let it crackle.
Put the pan on simmer. Add ginger powder, red chilli powder and cook for 7-10 minutes.
Add the jaggery and salt. Cook for another 4-5 minutes.
Remove pan from stove once done. Cool and store in an airtight container.
For the sugar syrup:
In an aluminium bottomed vessel, boil sugar and water together till it becomes syrupy.
Cool and set aside.
For the punch:
In a 20l Bisleri bottle, mix 8 liters of cold water to the mint and coriander paste and mix well. Add the tamarind chutney and the sugar syrup.
Add the vodka and mix well.
Completely fill the dispenser with ice cubes and mint leaves. Set the bottle on top, and serve!
#EatExtra: Have your glasses rimmed with a wedge of lemon, and dip it in granulated sugar before filling it up with your drink. Additionally, you could also fill golgappas with a little mix of boiled chick peas and potatoes and put it on top to make it look a little fancy.
Photo Courtesy Of: Wikimedia Commons