Basil Guava Fruit Punch

About Basil Guava Fruit Punch

Ingredients

• Fresh basil leaves 15 to 20 + to garnish
• Ripe papaya 15 to 20 medium sized cubes
• Medium kiwi, diced 1
• Real Guava Juice 3 cups
• To garnish
• Ripe papaya, finely chopped 4 tsps
• Kiwi, finely chopped 4 tsps
• Canned lychis, finely chopped 4 tsps
• Kiwi slices 4

How to Make Basil Guava Fruit Punch (Stepwise Photos)

Method

1. Tear the basil leaves and put into a blender jar, add papaya, kiwi and guava juice and blend till smooth.
2. Pour into 4 tall serving glasses. Carefully keep 1 tsp papaya, 1 tsp kiwi and 1 tsp lychis in each glass.
3. Garnish with a couple of basil leaves. Give a small slit on 4 kiwi slices and put 1 slice on the rims of each glass. Decorate the glasses with fancy little umbrellas and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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