Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

Add just a little more of curd if the dough is too dry. At the same time it should not be too wet either.

Pinch small portions of the dough and make balls. Flatten them with your hand.

Place the cutlets on a hot skillet and roast them on both sides until golden brown by adding a tsp of oil. Serve it hot with tomato ketchup.

This quantity would make around 6 cutlets. Recipe courtesy: 4th sense cooking RELATED RECIPES Paneer potato cutlet Vegetable Masala Sandwich Bread Pakora Jackfruit cutlets Shahi tukda Ingredients: 4 slices - bread 2 tbsp - curd 1 - onion Coriander leaves Chilli powder, to taste Salt to taste (less)

Grind the peas along with onion and green chillies into a smooth paste by adding little water. Take the ground paste in a bowl and add wheat flour, salt, garam masala and chopped mint leaves to it and make a dough by adding water little by little to it.

The consistency should be that of chapathi dough. Keep it closed for half an hour before use.

Recipe courtesy: 4th sense cooking RELATED RECIPES Rajma paratha Quick Peas Pulao Onion Paratha Cauliflower Peas Kurma Kheema paratha Ingredients: 1 cup - peas 1- onion 3 - green chillies 2 cups - wheat flour 1 tsp - garam masala 1/4 tsp - Hing/asafoetida Salt to taste 1/2 bunch - mint leaves (less)

Grind soaked rice along with greens, chillies, curd and salt into a fine batter. Allow this batter to ferment over night.

Add enough water to the batter to make it into pouring consistency (just like rava dosa batter). Heat the skillet and pour a ladle full of batter starting from the edges in a circular way.

Since the batter is loose, it will automatically fill the middle portion. Add a spoon of oil to roast it.

Turn the dosa and roast it on the other side too. Serve hot with garlic or onion chutney.

Recipe courtesy: 4th sense cooking RELATED RECIPES Keerai masiyal Dosa batter bonda Methi Chapathi Agathi keerai curry Keerai sambar Ingredients: 2 cups - Balloon Vine greens / Mudaikathan Keerai 2 cups - parboiled rice 3 - green chillies 1 cup - curd Salt to taste (less)

Strain them and remove the petals from the water. Now the water would have turned red.

Take the water in a pan and add sugar to it. Boil until the sugar dissolves and bubbles well.

Remove from flame and add juice of one lemon and mix well. The squash would be really red enough.

So you need not add any extra food colour to it. Hibiscus squash is ready to use.

Add 1/3 glass of squash and mix in plain soda or water to it and serve chilled. You can store the hibiscus squash in a refrigerator for 6 months.

Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy baby-squash stir-fry Stuffed Acorn Squash with Mixed Rice Pilaf Lime and Ginger Squash Orange Squash Plum Squash Ingredients: 20 - hibiscus flowers 1/2 liter - water 2 cups - sugar 1 - lemon (less)

Remove from refrigerator and add two tsps of fresh orange juice to the coffee and stir it immediately. Beat in a tsp of whipped cream and a pinch of orange zest as well.

Extremely aromatic orange flavored cappuccino coffee is ready. Serve topped with few cubes of ice and decorate it using a slice of orange.

Recipe courtesy: 4th sense cooking RELATED RECIPES Coffee walnut smoothie Coffee Cake Orange cupcakes Creamy and cold avacado soup Orange and parsley salad Ingredients: Instant cappuccino powder Milk Orange Orange zest - Optional Brown sugar (Demerara) Whipped cream (less)

This would reduce the bitterness. Now put it in a bowl and add tamarind paste, jaggery, chilly powder, turmeric powder and some salt along wit a little water and let it boil for a while till it gets cooked.

Drain it again and keep it aside. Now soak the thoor dhall in water for one hour.

Grind tur dal, coconut, red chillies, cumin, asafoetida, turmeric powder and salt coarsely. Do not add water while grinding.

It should be like vadai batter. Now stuff the contents into the slit bitter gourd.

Deep fry the stuffed bitter gourd in oil till both the contents and the bitter gourd get cooked. Never mind if it is dark - it tastes heavenly.

Recipe courtesy: 4th sense cooking RELATED RECIPES Stuffed kundru curry Stuffed tomato dolmas Stuffed cheesy eggplants Stuffed vegetable idli Stuffed vegetable idli Ingredients: 6 - bitter gourd 1/4 cup - tamarind pulp 1/2 tsp - turmeric powder 1 tsp - jaggery 1/2 tsp - chilli powder For stuffing: 1/2 cup - tur dal 1 tbsp - coconut 4 - red chillies 1 tsp - cumin seeds Asafoetida, a pinch Turmeric powder, a pinch Salt to taste (less)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)