Hibiscus Lemonade Recipe / Sembaruthi Lemonade with Sabja Seeds

Feel that lemon juice is too boring and want to prepare something colorful?

Hibiscus lemonade is a great choice which was suggested by my friend Sushma. I used to have hibiscus based milk during my childhood. My father used to bring hibiscus flower and my mother used to create hibiscus milk (Recipe HERE) as alternative to branded milk drinks.

Recipe Cuisine : Indian | Recipe Category: Beverage

Preparation Time: 2 mins  | Cooking Time : 10 mins |  Serves: 6

Ingredients:

Red Hibiscus Flower	10
Water	2 cups
Sugar	¼ - ½ cup
Lemon Juice	As Required ( 2 tsp for 1 cup)
Sabja Seeds	As Required ( 1 tsp for 1 cup)

Procedure:

1.  Separate the petals from the flower. [Don’t use the stem and pollen]

2. Add water in a bowl, bring to boil.

3. Add Sugar and wait still the sugar dissolves completely. Stir the mixture occasionally.

4. Add the hibiscus petals and mix them well. Close the lid of the pan and keep the flame in medium flame.

5. Allow it to boil for 3-4 mins. Allow it to cool down completely.

6. Strain the hibiscus sugar water using the strainer.

7. Store this hibiscus syrup in a clean air tight bottle and keep it in the refrigerator for later use.

How to make Hibiscus Lemonade?

8. Add 2-3 ice cubes, ¾ cup water and ¼ cup syrup in a glass.

9. Add 2-3 tsp of lemon juice with the above syrup mixture (from 8) and mix them well.

   Yummy and healthy Hibiscus Lemonade is ready to serve.

How to make Hibiscus Lemonade with Sabja Seeds?

10. Soak 1 tsp of sabja seed with ¼ cup of water for 15 mins.

11. Add this soaked sabja seeds with soaked water with the hisbiscus lemonade (from 9). Mix them well and serve.

  

Note:

1. Use 5 petals red hibiscus flower only.

2. Use brown sugar or palm jaggery instead of sugar.

3. Store this syrup in a refrigerator for 15 days.

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Elachi Shrikhand Recipe | Summer Recipes

 Having a sudden guest to your house in this summer and don’t know what to serve instead of tea or coffee. Shrikhand is a great cool alternative which can be prepared in minutes. All you have to do is to have hung curd prepared in advance. You can keep giving this cool and healthy thirst squasher to your kids and family instead of chemical based cool drinks.

Recipe Cuisine : Indian | Recipe Category: Dessert

Preparation Time: 5 mins  |  Serves: 2-3

Ingredients:

Thick Curd / Yogurt	2 cups
Sugar	½ cup or required
Cardamom Powder	¼ tsp
To Serve:
Chopped Badam	1 tsp per serve

Procedure:

Hung Curd:

1. Take a wide bowl and keep juice strainer over the bowl.

2. Pour the curd over the strainer.

3. Close the strainer with plate.  

4. Now keep this bowl with the strainer in a refrigerator for 5-6 hrs or overnight.

5. Now you can get a thick cheese like curd.

How to make Shrikhand?

6. In a bowl, add thick curd (from 5), sugar and cardamom powder. Mix them well with whish or ladle.

7. Serve one scoop of this curd and top it with chopped nuts.

     Yummy and delicious dessert is ready to serve.

Note:

1. You can use any dry fruits for topping.

2. You can use powdered sugar instead of granulated sugar.

3. Adjust the sugar level according to your taste.

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Aam Panna Recipe / Raw Mango Juice

Juice from Raw Mango ? What to drink to quench our thrust in this hot summer?

This recipe is to prepare Raw Mango Juice concentrate which can be used to create sweet and tasty natural mango juice in seconds. You can also store it for weeks. You have to taste it once to experience the goodness.

Click HERE to view Summer Recipes.

Recipe Cuisine : Indian | Recipe Category: Beverages

Preparation Time: 10 mins  | Cooking Time: 5 mins | Serves: 5

Ingredients:

Raw Mango	1
Sugar	½ - ¾ cup
Cumin Powder	½ tsp
Pepper Powder	¼ tsp
Salt	¼ tsp
Water	As required
Ice Cubes	As required

Procedure:

1. Wash and cut the raw mangoes into 4 pieces vertically.

2. Remove the seed from it.

3. Pressure cook them with ½ cup of water for 3-4 whistles in medium flame. Allow it to cool down completely.

4. After pressure has gone, transfer the cooked mangoes with its pulp into wide bowl.

5. Remove the pulp from the skin of the mangoes using the ladle or spoon. Discard the skin. Collect the pulps from it. Use little water to remove the pulp from the skin and vessel.

6. Add sugar, cumin powder, pepper powder and salt with this pulp.

7. Grind them into a fine paste using the mixie jar.

8.  Transfer the pulp into air tight container and refrigerate for a week.

How to serve?

9. Add few ice cubes in a glass, then add 2-3 tbsp of the amm pulp and required water. Mix them well and serve it immediately.

      Yummy and tangy Aam Panna / Raw Mango Juice is ready to sip!

Note:

1. I have used chaat masala powder instead of cumin and pepper powder.

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Drumstick Vathal / Murungakkai Vathal | Vathal and Vadam Recipes

We all know many varieties of vathal. But not many have heard about Drustick Vathal / Murungaikai Vathal.

This recipe is mainly to prepare drumstick so that it can be used when it is not available in daily matter, or if its price has risen into high, or if you are in a country where it is not available at all.

The drumstick vathal you will get after preparation will look little brown color. But its taste will be just as fresh as normal drumsticks. You can make sambar and vathal kuzhambu with this preserved drumstick vathal.

Click HERE to view more Vathal and Vadam Recipes.

Recipe Cuisine : South Indian | Recipe Category: Vathal and Vadam

Preparation Time: 20 mins  | Drying time: 5-6 days

Ingredients:

Drumstick	Required
Salt	Required
Water	Required

Procedure:

1. Wash and remove the sharp ends of the drumsticks.

2. Then cut them into 2 inch pieces.

3. Add drumstick pieces in a wide bowl and add water till the drumstick pieces immersed completely.

4. Add required salt (1 tbsp is enough for 1 kg). Mix them well and bring to boil.

5. When the water starts to boil, switch off the flame.

6. Allow it to cool down completely.

7. Drain the water completely and spread the half cooked drumstick pieces in a plastic sheet or clean clothes. Keep it under sunlight for 4-5 days. It depends on the size of the drumsticks.

8. If dried completely then store them in a air tight container for later use.

Note:

1. Use the drained water for making soups.

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Aval Vadam /Poha-Riceflakes Fryums | Vadam and Vathal Recipes

Yet another summer recipe for this season. Normally vadam is prepared using javarisi/sago. In this recipe I use aval/poha/rice flakes instead. The vadagam is a nice snack and you can give it to kids as Indian popcorn. You can take advantage of the abundant sunlight of summer to prepare loads of vadagam and store it for winter.

Click HERE to view more vadam and vathal Recipes.

Recipe Cuisine : South Indian | Recipe Category: Vadam and Vathal

Preparation Time: 10 mins |Drying Time: 2-3 days

Ingredients:

Aval / Poha / Riceflakes	1 cup (1 cup – 240 ml)
Curd	1 tbsp
Green Chilli	2
Cumin Seeds	1 tsp
Salt	As required
Hing	¼ tsp
For Frying:
Oil	Required

Procedure:

1. Wash and soak the poha for 15 mins. Then strain the water using the strainer for 5 mins.

2. Grind the chillies into fine paste or chop them into small pieces.

3. In a wide bowl, add soaked poha, chopped chillies, cumin seeds, curd, salt and hing.

4. Now mix the above mixture with your hand into fine paste.

5. Place a cloth or plastic sheet on the plate or floor where you get sun light. Wet your fingers with water then take the dough. Now make small balls from the dough and keep it over the sheet.

6. Keep the sheet under direct sunlight till they become crisp. This will take 2-3 days or depends on the size of the balls and the sun light.

7. Then remove them from the sheet and store it in a air tight container.

8. Heat the oil in a pan, add Poha Fryums and fry till they become crisp. Drain the oil and use.

      Healthy and yummy Poha Fryums / Aval vadagam / Rice Flakes Vadam is ready!

Note:

1. Adjust the chilli level and salt according to your taste.

2. Reduce or increase the quantity according to your preparation.

3. Suppose the mixture is watery, you can powder the dry poha and add to it.

4. If the mixture is too thick, add little bit water or curd and make the dough.

5. Use thick poha instead of thin one.

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