Lemon Dates Pickle

Ingredients

Lemon seedless: 15

Dates: 10

Kashmiri Chilli whole: 15

Mustard seeds: ¼ tsp+1/4 tsp

Fenugreek seeds: ¼ tsp

Sugar: 1tsp or adjust as per taste

Salt: needed

Vinegar: as needed (I took ¼ cup)

Oil: ¼ cup

GInger & Garlic Chopped: ¼ cup

Green chilli: 5

Curry leaves: few

Asafetida: a pinch

Method Of Preparation

Boil lemon in water till its soft and make sure don’t overcook. Drain the lemon from water and pat it dry with a towel. Cut it into small pieces.

Transfer this into a bottle and add salt and keep it at least for one day to bring down the bitterness of lemon.

Dry roast ¼ tsp mustard and fenugreek seeds and powder it and keep aside.

Then in 1tsp oil roast Kashmiri chilli and grind it by adding little salt and vinegar and make it to a smooth paste.

Heat oil in a pan and splutter mustard seeds, then add curry leaves. Then add chopped ginger garlic and green chilli. Fry it till slightly changes its color. Then add chilli paste and stir in low flame till it loses its raw smell. Then add mustard and fenugreek powder. Then add chopped dates to it. Stir till the dates becomes soft and mashed. Add in asafetida, stir and add vinegar to it stir and mix well and add in salted lemon to it. Add sugar and adjust and balance the taste. Check vinegar and add per your consistency and taste. Switch off the flame.

Let it cool and transfer to a dry and air tight bottle and keep it for 10 days and start using. Yummy pickle ready.

Lemon Cup Cakes

Ingredients

Plain Flour/ Maida: 1 cup

Baking Powder: ¾ tsp

Lemon Essence: 1tsp

Sunflower Oil/ any refined oil: ½ cup

Powdered Sugar: ¾ cup

Lemon Juice: 4tbsp or of 2lemon

Eggs: 2                            

Salt: pinch

Method Of Preparation

Sift all the dry ingredients together.

In a separate bowl add oil and sugar. Beat it.

Now add the eggs and beat again well.

Add the lemon juice together with the essence.

Now add flour little by little and mix well.

Line the muffin tray with muffin cups.        

Pour little batter till the cup is 3/4rth filled.

Preheat the oven and bake at 160 deg C to about 18-22 minutes or till done.

Lemon Cake With Lemon Flavored Glaze

Ingredients

Cake

Plain Flour/ Maida: 1 cup

Baking Powder: ¾ tsp

Lemon Essence: 1tsp

Sunflower Oil/ any refined oil: ½ cup

Powdered Sugar: ¾ cup

Lemon Juice: 4tbsp or of 2lemon

Eggs: 2                            

Salt: pinch

For Glaze:

Sugar Powdered: ½ cup

Lemon Juice: 2tbsp

Water: needed

Method Of Preparation

Cake

Sift all the dry ingredients together.

In a separate bowl add oil and sugar. Beat it.

Now add the eggs and beat again well.

Add the lemon juice together with the essence.

Now add flour little by little and mix well.

Add the batter to the cake tray which is lined with butter paper.

Preheat the oven and bake at 160 deg C to about 35-45 minutes or till a tooth pick inserted comes out clean.

Glaze

Add powdered sugar to a cup and add lemon juice to it.

Then add 1 or 2tbsp water to it. (the consistency is not too runny or too thick)

Before the cake is cooled add the glaze over it and spread all over on the top of the cake.

Wait for an hour or till the glaze sets.

Cut the cake and serve.

Lemon and Ginger in Honey (Cold Buster)

Ingredients

Lemon: 3

Ginger: 2” piece

Honey: 1 ½ cups or as needed

              

Method Of Preparation

Cut the lemon into thin slices as per your desire.

Thinly slice the ginger.

In a dry jar add the lemon slices and ginger slices.

Then add the honey to the jar(honey should cover the lemon).

Let it rest for 24 hours.

Keep in cool place or refrigerate it.

If it is juicy lemon the mix goes slightly watery.

First 2-3 days will feel a slight bitter taste. After few days when the lemon gets soaked in honey it tastes really good and it is a good home remedy for cold and sore throat.

Pomegranate-Mint Juice

Ingredients

Pomegranate: 2

Lemon seedless: 2

Mint leaves: 6-8

Sugar: needed

Chilled Water: needed

Method Of Preparation

Separate the pomegranate seeds. Peel the lemon

In fresh juice extractor add pomegranate seeds, peeled lemon and mint leaves to it. Add sugar too.

Take the complete extract from it.

Add needed chilled water and serve chilled.

If you are using a normal blender, blend all together and strain it well. You can use the normal lemon too, if you are using normal lemon with seed, add lemon juice at the last stage.

It is very refreshing n healthy juice.

Lemon Soda

Ingredients

Lemon: 1

Sugar: 3tbsp

Club Soda chilled: 300ml

Method Of Preparation

In a serving glass add lemon juice and sugar. Then add a little soda to it.

Stir well when the sugar dissolves add the balance soda to it and serve chilled.

Watermelon Lemonade

Ingredients

Watermelon (peeled and deseeded): 4 cups

Lime juice: 1 lime

Ginger: 2” piece

Sugar: ¼ cup (adjust according to your taste)

Chilled Water: 2 cups

Method Of Preparation

In a blender add water melon, water, lemon juice, sugar and ginger.

Blend it well.

Strain and serve chilled.

Apple-Mint Cooler

Ingredients

Apple: 6

Chilled Water: ¾ ltr

Sugar: 1 ½ cup (or as per taste)

Mint leaves: 8

Lemon juice: Of 2 lemons

Ginger: ½” piece

Method Of Preparation

In a blender add apple (I didn’t peel apple), sugar, mint leaves, ginger and 2cups chilled water.

Blend it well.

Strain this in a fine strainer. Add balance water and lemon juice to it.
Serve chilled.

Rooh Afza Soda Lemonade

Ingredients

Rooh Afza: 3tbsp

Chilled SodaWater: 300ml

Lemon juice: 3tbsp

Sugar: needed (if required only)

Method Of Preparation

Take a glass, add rooh Afza, lemon juice and sugar and stir well.

Add soda water to it, Stir and serve Chilled.

Mint Lemonade

Ingredients

Lemon: 6

Mint leaves: 6-8 leaves

Cardamom pods: 3

Ginger: ½ “piece

Sugar: 2 ¼ cups Approx. (as per taste)

Chilled Water: 1.5 ltr

Method Of Preparation

In a blender add mint leaves, cardamom pods, ginger and sugar. Add some water and blend it for 2-3 minutes.

Strain it and squeeze the lemon juice to it.

Add the balance water and stir.

Serve chilled. Can add fresh mint leaves to it while serving.