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)

To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds. Once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color.

Keep aside and let cool. Once it comes to room temperature, put everything in a mixture grinder and make a ground paste.

Next, heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, fry till the raw smell of the turmeric vanishes. Next add the ground mixture and fry for a minute, add half a cup of water and let all the spices cook until it starts to leave oil.

Next add the shrimp, mix well with the spices, add the coconut milk and the tamarind/kokam extract, salt and garam masala powder, let cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked. Garnish with chopped cilantro, serve hot with rice/chapatis.

Recipe: Only Fish Recipes RELATED RECIPES South Indian fish curry with tamarind Mango kofta curry Stuffed kundru curry Beetroot curry with onion Sri Lankan dry pumpkin curry Ingredients: 2.5 lbs of shrimp (almost 65 to 70) 3 to 4 cloves of garlic, finely minced 1/4 tsp turmeric powder 1 tsp garam masala powder 2 cups of coconut milk A marble sized tamarind, soaked/2 to 3 petals of Kokum soaked Chopped cilantro, to garnish Salt, to taste Oil, as required Ingredients for ground paste: 3/4 cup chopped onion 1/2 cup grated coconut 1 cinnamon 2 green cardamom 3 cloves 2 dry red chilies (adjust heat according to your taste) 1 tbsp coriander seeds 1/2 tsp fennel seeds 1/4 tsp fenugreek seeds 1 tbsp oil (less)

To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chilies, coriander seeds, fennel seeds, fenugreek seeds. Once fragrant add the onion and grated coconut and fry on a medium low heat until it turns a light golden brown color.

Keep aside and let cool. Once it comes to room temperature, put everything in a mixture grinder and make a ground paste.

Next, heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, fry till the raw smell of the turmeric vanishes. Next add the ground mixture and fry for a minute, add half a cup of water and let all the spices cook until it starts to leave oil.

Next add the shrimp, mix well with the spices, add the coconut milk and the tamarind/kokam extract, salt and garam masala powder, let cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked. Garnish with chopped cilantro, serve hot with rice/chapatis.

Recipe: Only Fish Recipes RELATED RECIPES South Indian fish curry with tamarind Mango kofta curry Stuffed kundru curry Beetroot curry with onion Sri Lankan dry pumpkin curry Ingredients: 2.5 lbs of shrimp (almost 65 to 70) 3 to 4 cloves of garlic, finely minced 1/4 tsp turmeric powder 1 tsp garam masala powder 2 cups of coconut milk A marble sized tamarind, soaked/2 to 3 petals of Kokum soaked Chopped cilantro, to garnish Salt, to taste Oil, as required Ingredients for ground paste: 3/4 cup chopped onion 1/2 cup grated coconut 1 cinnamon 2 green cardamom 3 cloves 2 dry red chilies (adjust heat according to your taste) 1 tbsp coriander seeds 1/2 tsp fennel seeds 1/4 tsp fenugreek seeds 1 tbsp oil (less)

This will help it to loosen up and yield more juice. Cut the lemons and squeeze the juice.

Strain and discard the seeds. Measure.

Ensure that you have exactly 1 cup of lemon juice. In a separate sauce pan boil water.

When the water starts to roll, remove from heat and add sugar. Stir it well.

The water will look cloudy. That`s ok.

Keep stirring for a while. Allow it to cool.

Then add lemon juice, stir it well. The basic lemonade syrup is ready.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Rose water lemonade Kiwi lemonade Cucumber lemonade Watermelon Lemonade Lemonade with a Difference Ingredients: 1 cup - lemon juice (around 6-8 large lemons) 1/3 cup - water 1 cup - sugar (less)

It is then boiled in orange juice along with freshly chopped orange and roughly chopped nuts. Serve orange sooji halwa hot or cold.

Makes: around 4 Servings of Orange Halwa. Ingredients: / 1 Cup Powder a big Pinch Orange 1 Large Orange Juice 2 Cups Sugar 1/8 Cup Almonds 5 Pecans 3 Ghee 1 tsp Method of preparation: Remove the skin and chop orange into sections.

Squeeze the flesh for any excess juice. Blanch the almonds and remove the skin.

Roughly chop almonds and pecans. Heat half tsp of ghee in a pan, add sooji and fry on low flame for few seconds and remove from heat.

Bring to boil orange juice with around half a cup of water in a sauce pot. When juice starts to bubble, add remaining ghee, cardamom powder, sugar and sooji.

Lower the heat and fold in the chopped fresh orange, almonds and pecans. Remove the sauce pot from heat and keep covered for around 5 minutes for sooji to cook.

Uncover, mix thoroughly and serve orange sooji halwa hot or cold. Notes: Make sure sooji is cooked well before removing from heat.

Suggestions: Adjust sugar according to your preference. If using sweetened orange juice, adjust sugar accordingly.

Variations: Add your choice of nuts to the orange sooji halwa. Other Names: Orange Halwa (less)

Cooked yam is then briefly fried along with whole spices and red chiles. Then the whole mixture is lightly mashed.

Finally the mashed suran curry is finished with good amount of lemon juice. Makes: around 2 Servings of Suran with Lemon Juice.

Ingredients: Fresh or Frozen Suran / 1 1/2 Cups Chopped Lemon Juice 2 – 3 Tbsps Powder 1/2 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 10 a Big Pinch 5 Oil 2 tsps Method of preparation: is peeled, thoroughly washed and chopped into small pieces. If using fresh yam, boil chopped yam in salted water till yam is soft and cooked.

Wash frozen yam (if using) under fresh water. Heat oil in a pan, add all talimpu ingredients in order.

When urad dal changes color, add cooked fresh yam or chopped frozen yam. Fry briefly, add few tablespoons of water and cook covered till frozen yam is thoroughly cooked and turns soft.

Uncover, stir in turmeric powder and salt. Lightly mash the yam mixture with back of the big spoon or spatula.

Cook for another minute on low flame and remove from heat. Stir in lemon juice and adjust salt if necessary.

Serve suran with lemon juice over plain steamed rice and dollop of ghee. Notes: Make sure to cook suran well before adding lemon juice.

Suggestions: Adjust lemon according to your preference. For extra spice, add sliced green chiles to the oil after whole spices are fried.

Variations: A tsp of split chana dal can also be added to the talimpu for light crunch. Other Names: Suran with Lemon Juice, with Lemon Juice (less)

Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.

Makes: around 1 1/2 Cups of Pickled Sweet Potato. Ingredients: Purple Sweet Potato 1 Small Tender Green Chiles 4 – 5 Lemons 3 – 4 Salt 1 Tbsp Method of preparation: Peel, remove ends, wash and pat dry the purple sweet potato.

Halve and chop the sweet potato into 2 inch long strips. Remove stems, wash and pat dry the green chiles.

Slit the green chiles and keep aside. Halve the lemons.

Squeeze all the juice out of the lemons into a glass or ceramic jar. Add sufficient salt to the lemon juice and stir to dissolve.

Now stir in chopped purple sweet potato and green chiles. Cover and let the sweet potato sit for a day or two to mature.

Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..

Notes: Make sure to choose tender green chiles for milder spice level. Suggestions: Make sure the jar is clean and dry for pickle to last longer.

Variations: Here are the pickled variations with and . Other Names: Pickled Sweet Potato (less)

Chop the fruit and add to the gelatine mixture. When it is cooled put in a mould and set it in the freezer.

Take it out of the freezer just before serving. RELATED RECIPES Mango salad Eggless dry fruits cake Khamang kakdi Spicy Guava Salad Jackfruit halwa Ingredients: 1 small tin - pineapple, chopped 1 tin - peaches, chopped 5 - oranges 5 - bananas 1/4 cup - water (cold) 1 1/3 cups - water (boiling) 1 tbsp - gelatine 2 tbsps - lemon juice 1 1\2 tbsps - sugar (less)

The mixture is seasoned with crushed black pepper and mixed with lemon juice. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Makes: around 4 Servings of Paneer Salsa. Ingredients: Paneer (Crumbled) 1/4 Cup Tomato 1 Small Onion 1/2 of Small One Boiled Corn 4 Tbsps Green (chopped) 6 Tbsps Few Sprigs Lemon Juice 2 Tbsps Crushed Black Pepper few Pinches Salt to Taste Method of preparation: Wash and finely chop the cilantro.

If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it. Peel and finely chop the onion.

Wash, deseed and finely chop the tomato. In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.

Stir in lemon juice and leave aside for few minutes. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Notes: Make sure to chop the vegetables in same size. Suggestions: Adjust spice with black pepper.

Variations: You can also make fresh paneer and use it.for home made paneer recipe.

Other Names: Paneer Salsa (less)