Mango Squash

Mango Pulp  4 cups
Water   4 cups
Sugar  8 cups
Sodium Benzoate  2 pinch

• To make mango pulp, wash mangoes and dry them well. Peel and cut them. Now blend it in a blender. Then strain it. Make sure all the utensils used are well dried. Other wise any water content can spoil the squash concentrate.
• Boil water in a pan and add sugar to it. After the sugar has dissolved completely boil for few more minutes.Once the sugar syrup has reached the consistency like that of oil its ready.
• Bring the sugar syrup to room temperature. Then add the mango pulp to it and mix well.
• Take little of the the squash and mix Sodium Benzoate in it. Then pour it back into the pan and mix well.
• Mango squash concentrate is ready to be stored in a bottle.
• Optionally you can good food grade color. 

To make squash, mix concentrate and water in 1:8 ratio. There no need to add extra sugar.

Homemade Grape Wine

Grapes(cleaned) 2kg
Sugar 2kg
Yeast 2 tsp (leveled)
Wheat 250 gms
Water (Boiled and Cooled) 6 Ltr
Egg White 1

Squash the Grapes.

Add remaining ingredients to it. Mix well.

Store in ceramic containers. Do not fill more than 3/4 of the container. It will need some space to rise while fermenting.

Leave for 22 days. Give it a stir on alternate days. Store away from sunlight.

After 22 days strain and transfer into bottles.

Your wine is ready!!!

Tender Coconut Smoothie

• Tender Coconut 1 (one which has paper thin pulp inside)
• Sugar / Honey to taste

Empty the water from the coconut into a blender.

Scrap the pulp into the blender.

Add sugar /Honey to taste.

Blend for a few seconds, to a coarse consistency.

Pour the smoothie back into the coconut shell to serve.