water, pass through a clean muslin cloth to extract juice. Dissolve sugar in one cup water on low heat.

Add ginger and lime juice after sugar has dissolved. Heat till mixture boils (approx.

5 minutes). Remove from and heat and cool till warm.

Pour into clean sterile bottle. Refrigerate and use as concentrate, when required.

To Proceed: Add 3 tsbp. of concentrate to 300 ml.

chilled water. Whiz with an electrical hand blender, till frothy.

Serve immediately. Note: Make sure you dissolve the sugar and water on low heat while making the concentrate, or the sugar might start settling down when refrigerated if boiled on very high heat.

Making time: 25 minutes Makes: 400 ml. approx.

Shelflife: 1 month refrigerated RELATED RECIPES Lemonade Inji tengai thair pachadi Ginger chutney Rose water lemonade Grilled Ginger Scallops Ingredients: 100 gms fresh ginger 1 cup lime juice 1 cup water 2 tbsp. water 2 cups sugar Introduction to Easter Delicacies (less)

Just blend it once more with the buttermilk. Add salt to it.

Cucumber mocktail is ready to taste. Courtesy: Veggie Paradise RELATED RECIPES Khamang kakdi Sweet potato cucumber cheesecake served with black pepper ice cream Cucumber raita Lemon cucumber dal Cucumber juice Ingredients: 3-4 cucumbers (based on size) 10-15 mint leaves A small piece of ginger 1 cup of buttermilk Salt to taste (less)

Recipe and image courtesy: Friends Cookys RELATED RECIPES Pepper liver fry Brain fry Shrimp cucumber stir fry Garlic chicken fry Baby Corn Stir Fry Ingredients: 500 gm - crab, remove the shell and clean 1/4 tsp - turmeric powder 1 tsp - red chilli powder 3 - green chillies, crushed 2 tbsp - ginger garlic paste 1 tbsp - cinnamon sick and cloves powdered Salt to taste Oil to fry 2 sprigs - curry leaves (less)

Add rai,udad dal,chana dal,hing powder. Add cut tomatoes and red chillipowder and salt.

Let it boil till it becomes thick and leaves the sides of the container. Note : oil should be more so that it can be preserved.

RELATED RECIPES Nutty tomato pie with bell pepper icecream Tomato Chutney Tamatar shorba bemisal Cream of tomato soup Tomato Chutney Ingredients: tomatoes - 6 big size redchilli powder - 6 spoons mustard- 1 spoon udad dal - 1 spoon chana dal - 1 spoon salt - to taste hing powder 1/2 teaspoon (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)

Else it will give the entire fish a very bitter taste. Expert fishermen/vendors can successfully chop the fish into equal pieces without tampering the bile duct.

Clean the fish and marinate with salt and turmeric powder. Heat oil in a container.

Take the delicate fish and carefully release them in the heated oil. Hilsa being a very soft fish, care should be taken that the fish should not break in between.

After releasing slowly, cook it for about 1 minute on both sides of the fish. Hilsa fish should always be deep fried but should not wait for the color to change to brownish as it has its own beautiful color.

Remove the pieces and keep aside. Dash a little kalo jeera(black cumin) seed in the oil and fry for about 1 min till a nice smell emits out.

Take the pot of curd and beat it well with the help of a spoon or whipper. Pour the entire curd into the oil.

You will hear a crackling sound till the curd settles down in the oil. Use a spatula to make an even mixture with the curd.

Add chillies sliced from the middle and salt to it. Add the fish to it.

Allow to cook for about 1 minute and then put off the gas. Remove the entire content in a nice serving bowl.

Serve your guests hilsa fish along with basmati rice. Recipe: Only Fish Recipes RELATED RECIPES Mishti Doi Doi Mach Doi Mach Bhaapaa Doi Doi Murgi Ingredients: Hilsa fish (big size laterally sized equally) Black cumin, a pinch 1 tsp - turmeric powder Mustard oil 3-4 - green chilli 200g - curd (unsalted) Salt to taste (less)

Remove the cooked moong dal and keep aside. In the pan, heat oil, add mustard seeds.

When the mustard seeds sputter add urad dal and fry till it turns golden brown color Add broken red chilli and mix well. Now add the cleaned agathi keerai to the pan and sprinkle some water along with required salt.

Add necessary water to cook the keerai completely. This agathi keerai will take more time to cook than other green leafy vegetables.

Once the keerai is cooked completely, add the grated coconut and mix it well. The yummy Agathi keerai curry is ready to serve.

Note: Agathi Keerai (Sesbania grandiflora) is high in calcium and iron. Recipe & image courtesy: www.

subbuskitchen.com RELATED RECIPES Soya chunks vegetable curry Kadala curry with puttu Hyderabadi Fish Curry Brinjal curry Methi Chapathi Ingredients: 4 bunches - agathi keerai 1 tsp - grated coconut 1 tsp - moong dal 3 tbsp - oil 1 tsp - mustard seed salt to taste 1 - red chilli 1 tsp - urad dal (less)

See to it that the batter should be the one like you make vadas , it should not be thin otherwise you won't be able to fry the pakoras. You can add a little water to make it thin.

But not very thin remember. You can add 1-1/2 tablespoon of oil in the batter and mix the soda and stir it very well.

Put oil in a kadai and make small balls with hand just the way you fry any pakoras and fry it till crispy brown. Serve hot with cilantro chutney.

Enjoy. RELATED RECIPES Methi Chapathi Methi roti Raw banana curry with methi leaves Methiya dal Aloo methi with drumstick leaves Ingredients: 1 bunch of Methi leaves.

1 small bunch of Cilantro leaves 3 to 4 Chillies minced 1 tablespoon Red Chilli powder 1/4 tablespoon Haldi powder 1 cup Wheat Flour 1-1/2 cup Besan 1/4 tablespoon Cooking Soda 2-3 tablespoons of Curd .(you can add more if you want) 1/2 tablespoon Sugar 1 tablespoon Lemon Juice Salt to taste (less)