Recipes
Juice
Boil more than one kilogramme (kg) of Rhododendron petals, and then strain out the concentrated juice. Subsequently, add one kg of sugar, 350 millilitres of water, five grammes of cytric acid, three grammes of essence and a bit of colour in the juice (its quantity should be around one litre). Mix the ingredients well and store in a bottle. To serve, mix the juice in water in the ratio of 1:3.
Chutney
Prepare the pulp of Rhododendron flowers by boiling them for 45 minutes, and then draining the water. In five kilogrammes (kg) of pulp, add 150 grammes (gm) of salt, 200 gm of grated ginger, 20 gm of red chillies, 25 gm of crushed cardamom, 25 gm of crushed cinnamon, 25 gm of cumin, two gm of crushed javitri (mace), three gm of sodium benzoid, two gm of crushed cloves, a little bit of vinegar and some crushed dry fruits. Mix the ingredients well and the chutney is ready.
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