Masala Apple Juice

About Masala Apple Juice

Ingredients

• Red apples, roughly chopped 4
• Canned apple juice as required
• Fresh ginger, grated 1 tbsp
• Rock salt ½ tsp
• Fresh mint leaves 6 to 8
• Cinnamon powder 1 tsp
• Lemon juice 1 tbsp
• Crushed ice as required
• Lemon 4 slices
• Fresh mint 4 sprigs

How to Make Masala Apple Juice (Stepwise Photos)

Method

1. Pass apples from juicer along with ginger and collect the juice in a bowl.
2. Add rock salt, ¼ cup canned apple juice, mint leaves and cinnamon powder and mix well. Add lemon juice and mix well.
3. Put crushed ice in all the 4 tall glasses. Top with prepared apple juice till 70% of each glass is filled. Fill the remaining 30% of each glass with canned apple juice.
4. Garnish the rim of each glass with a lemon slice and a mint sprig and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps