Smash the dal to a nice paste after it is cooked in cooker. Pressure cook Potato and peel the skin and slice it to smaller pieces after it is cooked Finely chop the onions and keep it aside Finely chop the tomatoes and keep it aside Heat oil in a heavy bottomed pan, add poppy seeds, fennel, cinnamon, cloves and fry for a minute and add it to a mixer along with grated coconut Finely grind the ingredients in the mixer to a nice paste add when the oil is hot, add cumin seeds, when the cumin seeds starts to sputter, add chopped green chilli, curry leaves and onion and fry till the onion becomes transparent When the onion is cooked, add chopped tomatoes and when the tomatoes are cooked completely, add smashed dal, ground masala paste, salt, sambar powder and mix well Add necessary water to make it to dal consistency When the dal starts to boil, remove from flame and add coriander leaves and lemon juice and stir well The delicious lemon dal is ready to serve with Chapti/Roti/Veg pulo.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Instant mango pickle with moong dal Rose water lemonade Millet lemon bhath Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: Moong dal 1/2 Cup Chopped Ginger 1 teaspoon Turmeric powder 1/4 teaspoon Potato 1 Onion 2 Green chilli 2 Cumin Seeds 1/2 teaspoon Curry Leaves, a few Tomato 2 Salt To Taste Sambar powder 1/2 teaspoon Lemon 1 Corainder leaves, a few Oil 1 1/2 tablespoon For grinding: Grated Coconut 1 1/2 tablespoon Poppy seeds(Kasa kasa) 1/2 teaspoon Fennel(Sombu) 1/4 teaspoon Cinnamon 1/2 inch piece Cloves 2 (less)

Heat oil in a frying vessel and add the mustard seeds, chana dal, urad dal and peanuts. Once they start to splutter, add the split green chillies, red chillies, curry leaves and hing and fry for a minute.

Then add the turmeric powder, cooked millet and salt and mix well. Switch off the flame and add the lemon juice to it and mix very well.

Serve immediately. Recipe and image courtesy: Indian cuisine RELATED RECIPES Kambu adai Lemon curd tarts Chicken Salad with Lemon Olive Oil Dressing Lemon cucumber dal Kalkandu bhath Ingredients: 1 cup - foxtail millet 6-7 - green chillies 4 - dried red chillies 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 2 tbsp - peanuts 2 sprigs - curry leaves 1 - lemon 1/2 tsp - turmeric powder 1/8 tsp - asafoetida Salt to taste 2 tbsp - oil (less)

drain water from the chick peas. Wash it again.

put chickpeas with six cups of water in a cooker, add salt, turmeric powder, bring to full pressure on high heat, reduce heat, cook for 30 min. remove cooker from heat, allow to cool naturally.

in heavy pan heat mustard oil, add cumin seeds, fry till light brown, add onion, garlic, ginger mix well, cover it fully, lower heat, cook for five min, open the cover, stir consciously, fry till light brown, add green coriander leaves, cook for 1mt, add boiled peas, lemon juice, cook it for 15mts on medium flame. serve hot (less)

Heat mustard oil in a frying pan on medium flame, pour small pieces of soft dough in oil, lower the flame, fry until it become brown, take it out. Now add cumin seeds and second part of the mixture in hot oil on medium flame, fry it for two minutes add coriandum powder and turmeric powder, cook it for one minute, add potatoes, cook it for two minutes, stir continually, add liter of water and fried kofta, add garam masala, cover it fully, lower the flame, cook for 20 minutes, finally add lemon juice.

Off the flame. Kofta is ready.

(Removes constipation) (less)

Heat mustard oil in a frying pan on medium flame, pour small pieces of soft dough in oil, lower the flame, fry until it become brown, take it out. Now add cumin seeds and second part of the mixture in hot oil on medium flame, fry it for two minutes add coriandum powder and turmeric powder, cook it for one minute, add potatoes, cook it for two minutes, stir continually, add liter of water and fried kofta, add garam masala, cover it fully, lower the flame, cook for 20 minutes, finally add lemon juice.

Off the flame. Kofta is ready.

(Removes constipation) (less)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (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)

Mix both the vegetables and add salt to taste. In a small fry pan add the oil and once heated add the mustard seeds and let it splutter.

Add the cut green chillies and asafoetida. Add this to the vegetable.

Add the lemon juice and toss well. Tastes yummy with sambhar rice.

Recipe courtesy: My Cooking Journey RELATED RECIPES Colourful Summer Salad Cream of carrot soup Carrot rice Carrot halwa Mango salad Ingredients: 3 - carrots, grated 2 - small bell peppers, finely chopped 2 - green chillies Lemon juice, from half a lemon 1/2 tsp - mustard seeds Asafoetida, a pinch Salt to taste 1/2 tsp - oil (less)

Mix both the vegetables and add salt to taste. In a small fry pan add the oil and once heated add the mustard seeds and let it splutter.

Add the cut green chillies and asafoetida. Add this to the vegetable.

Add the lemon juice and toss well. Tastes yummy with sambhar rice.

Recipe courtesy: My Cooking Journey RELATED RECIPES Colourful Summer Salad Cream of carrot soup Carrot rice Carrot halwa Mango salad Ingredients: 3 - carrots, grated 2 - small bell peppers, finely chopped 2 - green chillies Lemon juice, from half a lemon 1/2 tsp - mustard seeds Asafoetida, a pinch Salt to taste 1/2 tsp - oil (less)