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)

Chickpeas are pressure cooked and lightly crushed before adding to the capsicum. Roasted spice powders are added to the curry before removing from heat.

Serve capsicum with chickpeas over plain steamed rice and dollop of ghee. Makes: around 4 Servings of Capsicum with Chickpeas.

Ingredients: Green / Capsicum 2 Chickpeas Cooked 1 Cup Amchur Powder 1/4 tsp 1 Tbsp Red Chilli Flakes 1/4 tsp Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove stems, discards seeds and chop capsicum into small chunks. Crush the boiled chickpeas and keep aside.

Grind whole red chile coarsely for red chili flakes. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add chopped bell pepper. Cook covered for a minute and uncover and fry for a minute.

Stir in chickpeas and fry for a minute to evaporate any excess moisture from chickpeas. Now add coriander powder, amchur powder, red chilli flakes and salt.

Fry for a minute or two and remove from heat. Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.

Notes: Make sure capsicum is cooked well. Suggestions: Pressure cook soaked chickpeas in enough water for 3 whistles and strain the chickpeas for the above recipe.

Variations: You can also add diced onion to the above curry if you wish. Other Names: Capsicum with Chickpeas (less)

Heat oil in a non stick skillet and fry the fish on medium heat for a minute on both sides. Keep aside.

In the remaining oil, add cumin seeds. Once it starts sputtering, add ginger and garlic paste.

Cook for two minutes and add half a cup of water, stirring constantly until it turns brown. Add red chilli powder, turmeric powder, coriander powder and salt, fry it well.

Then add curd, a little at a time and keep stirring until you get a thick consistency. Add fish pieces now in the curry, add a little water and let it simmer in low heat until the fish is fully cooked.

Garnish with fresh coriander leaves . Serve hot with rice.

Recipe and image: swetawriter RELATED RECIPES Raw banana kofta curry Soya chunks vegetable curry Meen moilee with rice Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: 1 lb pomfret, cut into one inch pieces 1 tbsp Ginger and garlic paste 1 tsp Red Chilli powder 1/2 tsp Turmeric powder 1 tsp coriander seeds, powdered 1 tsp white cumin seeds 1 cup plain yogurt Salt, to taste Cooking oil, as required (less)

Mix all the vegetables, chopped onion, tomato, potato, grated carrot and puffed rice in a bowl. Add a spoonful of mint chutney, lemon juice, and salt to taste and give it all a good mix.

Add sev and cilantro leaves and mix once more. To prepare the sandwich, take one bread slice, spread mint chutney over it with a spoon.

Add bhel on top of the chutney. You may add extra sev if you wish.

Place the other slice on top of the bhel mixture. Tasty bhelpuri sandwich is ready.

RELATED RECIPES Tandoori tofu sandwich Vegetable Masala Sandwich Healthy Soya Sandwich Desi Monaco Sandwich Anglo-Indian mustard sauce for sandwiches Ingredients: 100 gms plain puffed rice 1 medium onion, finely chopped 1 medium tomato, finely chopped 1 medium potato, boiled and chopped 1 carrot, grated Mint chutney (see recipe) Salt to taste Lemon juice to taste Sev/mixture for garnishing, a spoonful A few sprigs of cilantro/coriander leaves, finely chopped For the mint chutney: 1 bunch mint leaves 1 bunch coriander leaves 1-2 green chillies Sandwich bread slices (less)

In a non stick skillet, heat 1 tbsp oil, add the onions and green chilies and fry till translucent, next add the turmeric powder, coriander powder and pepper powder, fry till the raw smell of turmeric vanishes. Next add the fish pieces and salt and fry well, till it turns a light golden brown color.

Next add the mashed potatoes, amchur powder and coriander leaves and mix well. Keep aside and let cool.

Roll the mixture in form of croquets of 2-inch long and 1-inch thick, keep aside. Beat the egg white thoroughly and mix well with 1 tsp all purpose flour.

Heat oil in a non stick shallow skillet so that the chops dip fully. Dip the chops in the egg white and then in the bowl of oats .

The crumbs should be as fine as possible and stick to all sides. Next deep fry the fish chops ,until they turn golden brown color.

Do not put too many chops at a time as you need space to turn them so that all the sides fry well. Once done place them on kitchen tissue paper to drain excess oil.

Serve hot with tomato chili ketchup or plain ketchup. You can also have it with puffed rice with a little salad made of onions, cucumber and tomato to go along with it.

Recipe: Only Fish Recipes RELATED RECIPES Meen Pattichathu Doi ilish Instant oats idli Pakistani Style Fish curry Meen moilee with rice Ingredients: 1 lbs Tilapia 2 large potatoes 1/2 cup onion, chopped 3 green chillies, chopped 1/2 tbsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 1/2 tsp pepper powder 1/2 tsp amchur powder 3 tbsp chopped coriander leaves 3 egg white 1 tsp all purpose flour 1 cup regular oats, blended as fine as possible Salt, to taste Oil for deep fry (less)

Pressure cook the dal upto 3 whistles, let out steam, remove lid. Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.

Mash the dal with a wooden laddle till the dal is blended well with the vegetables. Add preserved dal water and salt (you can add more water if desired).

Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves. Fry till the seeds splutter, add chopped onion and fry till the colour changes to light brown, Add chopped methi leaves, cover and cook for about 3-4 mins on a low flame, stirring now and then, till the leaves are tender.

Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 mins. Check salt and remove.

Serve with hot plain rice with a spoon of good desi ghee. A very healthy and tasty dal recipe - methi has a lot of medicinal properties and is especially good for diabetics.

RELATED RECIPES Beans gasala koora Thotakoora Pesarapappu Koora Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Ingredients: 400g - tur dal 125g - methi leaves,finely chopped 6 - green chillies, cut in two 2-3 - red chillies 1 - onion, medium, chopped fine 1 - brinjal, cubed 2 - tomato, chopped in 4 1/4 tsp - jeera 1/2 tbsp - dhania powder Salt 1 tsp - red chilli powder 1&1/2 tbsp - oil 8 - curry patta leaves Hing, a pinch 1/8 tsp - haldi 6 - cloves garlic, peeled and crushed 1/2 tbsp - tamarind paste (less)

Add 1 tsp oil and knead it. Let it stay for 15 minutes.

Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape.

Heat the griddle and roast each of the rolled out theplas one by one. First roast one side,turn it upside down.

Then put 1/2 tsp oil on the turned side and again it upside down. Repeat the same with the other side.

When evenly roasted remove it from griddle. Repeat this for all the balls.

Serve them hot with butter or chutney or curd (less)

Add salt to it and leave it covered for 12 hours for fermentation. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

Grease all the corners and then cook it on the other side also. Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney (less)

Makes 8 pieces. For the theplas 1 1/2 teacups whole wheat flour 1 tablespoon gram flour ( besan ) 1 ripe banana 1 teacup finely chopped fenugreek (methi) leaves 1/4 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/4 teaspoon asafoetida 2 teaspoons oil salt to taste 2 to 3 teaspoons oil (for cooking) For guava vegetable 3 semi-ripe guavas, unpeeled, cut into cubes 1 small capsicum , cut into cubes 1 tomato , cut into cubes 1/2 teaspoon mustard seeds a pinch asafoetida 1/2 teaspoon turmeric powder 1 1/2 teaspoons coriander - cumin seed powder 3/4 teaspoon chilli powder 1 1/2 teaspoon amchur powder (optional) 3/4 teaspoon sugar 2 teaspoons oil salt to taste For the garnish chopped coriander This is a privileged section on tarladalal.

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Click here. If you are a new user, REGISTER NOW Nutritive values Per serving : : Protein Cho Fat 2.

8 g 20 g 4.8 g (less)

Kheer is one of the most popular . The presented recipe of kheer is a bsaic kheer recipe (less)