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)

Knead into a soft dough with egg whites on a clean surface. Divide the mixture into portions and form into egg shapes using two large tblsp.

Decorate with fondant icing. Wrap in cellophane paper (less)

then take a large bowl and beat butter with sugar into it until creamy. a little later also beat in some more ingredients like egg yolks, orange juice and milk.

also add currants. after that sift flour and salt into bowl and mix in so that it forms fairly stiff dough.

you should knead it lightly on a floured surface until it is smooth. and then roll out to 1/8-inch thickness.

with the help of a round 2-1/2-inch-fluted cookie cutter, cut out circular shapes from dough and place them on greased baking sheets. the trimmings would remain.

knead and roll out the trimmings and cut out more same circular shapes out of the dough until it is used up and no trimmings are left. you should bake the cookies for 10 minutes and then remove from the oven.

now it is time to brush the baked cookies with egg white mixture and sprinkle them lightly with the powdered sugar. once again return to oven for about 5 minutes longer or until the cookies are light brown in color.

after 5 min remove them from baking sheets to wire racks and allow it to cool. you should always store it in an airtight container.

easter cookie glaze for the cookie glaze, mix together egg and powdered sugar into a bowl. and later also add a few drops of food coloring, if desired (less)

then add salt, almond extract and cream of tartar to this mixture. after mixing these well also add the coconut to this mixture.

now it is time to shape this mixture into the easter eggs. for this you need to melt the chocolate in a double boiler over low heat.

when melted properly cool it and then frost the prepared eggs (less)

later also stir in more ingredients like flour, vanilla and pecans into the mixture and mix all these well by hand. when the mixture turns out into dough, shape it into small balls about the size of walnuts.

then place all these walnut sized balls on the cookie sheets and flatten them all to about 1/8 inch with the help of bottom of a glass. you should bake the cookies for 10-12 minutes or until it turns out brown.

al last, remove the cookies from oven and let them cool completely (less)

beat the mixture for 2 minutes at medium speed. after beating well spoon the prepared batter in 16 large greased or paper lined muffin cups.

bake them at 375 f for 15-20 minutes or till tester inserted in center comes out clean. transfer these to the rack and cool.

bunny frosting 1 tsp lemon juice 1 egg white 1/2 cup corn syrup begin with heating the corn syrup in a saucepan (or microwave at high for 1 1/2 - 2 minutes) over high heat, until boiling. then take a bowl and beat egg white into it with lemon juice till it gets frothy.

keep blending in boiling corn syrup and beat till stiff peaks are formed. it takes about 4-5 minutes.

next step is to dip tops of cooled cupcakes in icing. you can use smarties for eyes and sliced fruit roll ups for whiskers.

you can also cut pink marshmallows into quarters for ears (less)

while placing make sure that its fat side is placed up. then using a sharp knife you need to cut slits in surface of lamb.

after cutting slits insert garlic slivers in those slits of the lamb. now take a lemon and gently squeeze its juice over the lamb.

also rub its surface well with the lemon juice. when you are through with rubbing lemon juice, sprinkle the lamb with basil, rosemary, salt and pepper.

at the same time also rub seasonings into lamb surface. now it is time to roast the lamb.

so place it in the preheated oven for 20-25 minutes per pound, or until meat thermometer registers 150f for medium rare, 160f for medium or to desired degree of doneness. please note that before you carve the lamb you should let it stand in warm place for about 15-20 min (less)

then in a large bowl pour egg whites and beat it till frothy. add some of the ingredients like cream of tartar, vanilla and salt to it.

again beat the mixture till soft peaks get formed into it. gradually beat in 1/2 cup granulated sugar.

sift a fourth of the flour mixture at a time over top; fold in. yellow part next, sift 3/4-cup cake flour and baking powder together.

this too, three times. you need to beat the yolks with juice and water until it gets thick.

it would take 5 to 7 minutes. once again gradually beat in 1/2 cup granulated sugar.

sift a fourth of the flour mixture at a time over top; fold in. you should bake it at 375 degrees f for about 35-40 minutes.

then invert and cool it. finally you should dust the cake with powdered sugar (less)

saucepan and melt butter into it. when the butter is melted stir in pudding mix and blend until it gets smooth.

you should gradually stir in milk. you need to cook this mixture over medium heat and keep stirring constantly.

a little later the mixture will get very thick and start boiling. when it is sufficiently thick it will leave the sides of the pan and then remove the saucepan from heat.

then you should add to it powdered sugar and vanilla. mix well until smooth and stir in walnuts.

you should allow the mixture cool so that it is stiff enough to hold its desired shape. so the moment the mixture is stiff enough shape it into 12 eggs, using about 2 t.

for each. now place them on the waxed paper-lined baking sheet and refrigerate for 30 min.

after 30 min. you need to dip each egg in cooled chocolate and place them on a cooling rack over waxed paper.

finally it is time to arrange marshmallow flowers over the eggs. but make sure that you do it before the chocolate sets.

marshmallow flowers firstly cut mini marshmallows in thirds crosswise. then dip cut side of each piece into colored sugar.

in order to resemble flowers you need to arrange 5 pieces, sugared side up, on each egg. store in the fridge (less)

the moment mixture begins to boil, add sugar to it and stir rapidly so that it dissolves completely. later stir in more ingredients like vanilla and pecans and continue to cook over medium heat.

do not forget to stir frequently. soon the mixture would reach the soft-ball stage (236f on the candy thermometer).

then only you need to remove it from heat. after removing from heat quickly beat it in the butter.

the beating would cause the candy lose its glossy color and become cloudy. now you should lay out a long strip of waxed paper on a work surface.

do so and moisten it with a damp towel. you are supposed to pour good-sized spoonfuls of the hot praline mixture onto the waxed paper.

don€™t forget to stir the mixture occasionally as you go along. this would help it keep well combined.

make sure that you remove the pralines from the paper before they get completely cooled otherwise they will be hard to remove. the recipe should be stored in tightly sealed containers with layers of waxed paper in between (less)