Simple recipe for Lemonade

Simple lemonade is usually prepared at home. Varieties of it are sold as a summer refresher at parks, restaurants, hotels, summer outdoor events, fairs, festivals, cinemas, picnic spots, etc.

Ingredients:

• Lemon
• sugar
• water
• ice – cubes

Procedure:

• Take a lemon.
• Cut it into two.
• Squeeze the halves in a crusher.
• Collect the juice in a glass.
• Filter it.
• Pour water.
• Add sugar.
• Stir the solution.
• Put some ice - cubes and serve.

Slices of lemon are added, if it is prepared for guests or during dinner parties.

Instead ice-cubes, shaved ice can be added and served in the name of slush or lemon shake up.

Lemonade and beer make a shandy.

Sometimes salt, pepper powder and water are mixed with lemon juice and ice- cubes added.

Carbonated water is also used instead of water to make the lemonade fizzy.

Cranberry juice is added to get Pink Lemonade.

Cabbage Pickle / Pickled Cabbage

Cabbage pickle is an easy to prepare tasty pickle. It will last for about ten days, if preserved properly in a fridge.

Ingredients:

• Grated cabbage – 1 cup
• Chili powder – 1 tsp
• Mustard powder –1tsp
• Finely grated Garlic pods – 4
• Edible oil – 2 tsp
• Salt – 1 tsp
  
  

Method of preparation:

• Sprinkle salt on grated cabbage.
• Leave it for about an hour.
• Separate water by squeezing the cabbage completely.
• Discard the water.
• Add all other ingredients one after the other.
• Cabbage pickle will automatically be ready within about five hours.
• Tastes good with cooked rice, parotha, chapatti, etc.

Spring salad bowl

A low calorie tasty salad.

Ingredients:

• Lettuce : 100 gms
• Radish : 100 gms
• Cucumber : 200 gms
• Onion : 50 gms
• Tomato : 50 gms
• Honey : 10 ml
• Salt : to taste
  
  
  

Procedure:

• Slice tomatoes, cucumber and onions into thin round discs.
• Shred lettuce and chop radish.
• Mix everything well with honey and salt.
• Serve for 4 without delay.

Summer retreat

This low calorie delicious salad is preferred most in summer. It fills the stomach. It is useful for less intake of further food and so useful for weight reduction.

Ingredients:

• Cucumber : 200gms
• Onion : 50gms
• Tomato : 200gms
• Lemon juice : 1 tbsp
• Honey : 1 tbsp
• Salt : to taste
  
  
  

Procedure:

• Slice cucumber, onion and tomato finely.
• Arrange on a plate.
• Add honey and lemon juice.
• Sprinkle salt to taste.
• Garnish with coriander leaves or pudina leaves.
• Serve for four.

Idli (Idly)

• Wash 4 cups of parboiled rice (pulungal arisi).
• Wash 1 cup of urad dal (husked black gram / ulundham paruppu) + a tsp of fenugreek (methi / vendhayam). (Wash only a little to retain available yeast, which is useful for fermentation).
• Soak them separately in water for about 2 hours.
• Grind rice and dal separately to a smooth fine paste. Add water little by little while grinding to achieve desired result. Cold grinding is preferable.
• Mix together with 2 teaspoon of salt with your hand and make a thick batter and just cover the container.
• Leave it for not less than 8 hours to ferment. The duration of fermentation is more during winter or in cold countries. The volume of batter increases and becomes almost double at the required fermentation stage. So select the container accordingly.
• Boil water in idli cooker.
• Apply oil over plates of idli stand.
• Stir the batter a little (If you stir more air bubbles will come out resulting in less spongy idlies), pour in the idli plate with the help of a spoon and place it inside the cooker.
• You can use normal cooker without the weight.
• Steam for about 10 minutes.
• Take out the stand, remove idlies from plates by using a sharp wet spoon.
• Serve hot with sambar, chutney, mutton /chicken gravy, or milagai podi with gingelly oil.