SuvaiArusuvai - Veg Recipes of India

Ingredients: Lemon - 100 nos Pickle Powder - 1/2 kg (2 Cups) Garlic - 200 gms Ginger - 100 gms Mustard seeds - 2 tbsp Mustard Powder - 1/4 cup Turmeric powder - 1/4 cup Gingely oil - 1 ltre Curry leaves - a few Salt - 1/4 cup Method: Peel the garlic. Peel the skin and dice the ginger into very small pieces. In a hard bottom pan heat 1 cup of oil. Fry the lemon in oil till the outer peel becomes slightly brown in colour. Remove from the oil, Drain and cut the lemon pieces into 4. Ensure that the juice is not lost. Heat another 2 cups of oil in a hard bottom pan. Add mustard seeds and when they splutter add the garlic and ginger. Fry till they turn brown in colour. Add the curry leaves and fry them and remove them from the oil. Add turmeric powder and pickle powder to the hot oil. Add salt and mix thoroughly. Add the lime pieces and mix well. Remove from flame and let it cool. Heat the remaining oil and pour it on top of the pickle. This pickle will stand good for abo

Ingredients: Lemon - 8 nos Sugar - 2 cups Salt - 1 pinch Water - 1 cup Mint - a few leaves Vannila syrup Method: Remove the peel of 2 lemons slowly with a sharp knife. To remove the bitter taste, remove the white patch inside the skin. Cut the peel into thin strips. Boil the peel along with sugar, salt and water for about 5 mins. Close the pan and boil for another min. Remove from flame and add mint leaves. Leave it for about 15 minutes. Drain the syrup and let it cool. (For faster cooling, it can be even placed in freezer). Squeeze out the juice of lemons. Add a pinch of salt to it. Mix both the lemon juice and syrup and store it in airtight bottle and store it in fridge. (This stays good for about a week to 10 days). While serving add 5 parts of water to 1 part of sugar or soda. Add one or two drops of Vannila Syrup on top and place a lemon rind on the rim of the glass.

Aval or Poha makes a great evening tiffen for the kids. Making it in different ways enhances the taste. Ingredients: Poha - 1 cup Salt to taste Oil - 2 tbsp Lemon Juice - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tbsp Bengal gram dal - 2 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Curry Leaves - a few Coriander leaves - a few Green chillies - 2 nos Method: Wash and soak poha for about 1/2 an hour. Drain excess water and spread it on a shallow vessel of plate. Heat 1 tbsp of oil and pour it on the poha and mix it with the back of a laddle or fork so that the Poha doesnot break. Heat the remaining oil and add mustard seeds, when it splutters add urad dal, bengal gram dal, turmeric powder, asafodeita and slit green chillies. Add it to the poha and mix well. Add salt, finely chopped coriander leaves and curry leaves. Add the lemon juice and mix thoroughly.

Ingredients: Lemon - 1 Kg (Juicy one) Sugar - 1/2 kg Asafodeita - 1 tsp Red Chilli Pepper - 4 tsp Turmeric powder - 2 tsp Salt - 1 cup Method: Slit the lemon halfway. Mix salt, turmeric powder and stuff it to the lemon. Place the lemon in airtight jar for about one month or till the water comes out of lemon. Drain the salt water and cut the lemon into 4 pieces. Mix asafodeita, red chilli powder and sugar. Mix the water with the lemon in jar. Cover it tightly. This pickle can be used after 1 week and can be stored for about 2 years. While taking the pickle from the jar use only clean wooden ladle. A few pieces can be transferred to another smaller container and be used for regular purposes.

Ingredients: Lemon - 10 nos Rock salt - 1/2 cup Fenugreek seeds - 1 tsp Turmeirc Powder - 1 tsp Asafodeita - 1 tsp Method: Wash and dry the lemons. Cut them into quarters. Roast the rock salt in a pan. Remove and let it cool. Dry roast the fenugreek seeds till they release an aroma. In a dry shallow vessel mix all the ingredients. Ensure that all the ingredients are mixed well. Store it in a glass or enamel jar and cover it with a clean white cloth. Tie the rim of the jar with a string. Keep the jar in sun for about 15 to 20 days and turning the lemon upside down using a clean wooden ladle. This can be stroed for a long time.

Roll the lemon with one hand on a counter top to release more juice.  While buying lemon or limes choose the bigger ones as they will be much more sweeter. The skin should be thin so that it will be much much more juicier. To get more juice from Lemons/Limes microwave it in high for 30 seconds and then cut and squeeze

Lemonade is one of the most favourite drink for every one at home. So I generally ensure that I store it. I try to store it whenever it gets over. Ingredients: Sugar - 3 Sugar Water - 1 cup Lemon Juice - 3 cups (16 to 20 lemons) Method to make Lemonade: Boil the water and dissolve sugar in it. Let it cool. Add the lemon juice and mix well. Store it in fridge and this can be used for a week. (But I assure you this wont stay in your fridge for more than 2 days, as your family members will keep asking for it more and more). To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass. Add 1 or 2 ice cubes (depending upon the size). Serve in parties with a piece of lemon rind in the tip of the glass.

Lemonade Syrup comes handy if it is there at home when guests come. It is also a refreshing drink and whenever one feels slightly dehydrated, this syrup can be added with a pinch of salt and luke warm water. Ingredients: Fresh Lemon Juice - 2 cups Grated Lemon Rind - 2 tbsp (option Sugar - 2 cups Water - 1 1/2 cup How to make instant Lemonade Syrup: Mix sugar and juice (and also the rind). Stir constantly until dissolved. Add water and cover tightly. Keep the mixture in an air tight container and keep it in fridge untill it is time for serving. (Can be prepared in the morning if the party is in the evening)  How to make lemonade out of the instant lemonade syrup: Add 1/2 cup of the lemonade syrup in a large glass. Add 1/2 cup of water and 2 or 3 ice cubes. How to serve this lemonade in a party: Place a thin rind of lemon on one side of glass. Place one or two mint leaves on the top of the glass. Add a decorative party straw. Add the ice cubes just before serving.

Another mixed rice variety, which can be made in a jiffy. Ingredients: Cooked Rice - 1 cup Ghee - 2 tbsp Oil - 1 tbsp Bengal Gram Dal - 2 tbsp Mustard Seeds - 1/4 sp Green Chillies - 2 Red Chillies - 2 Cashew Nuts - 6 to 8 (optional) Turmeric Powder - 2 pinches Asafodeita - 1 pinch Lemon - Big 1 no. Curry Leaves -  a few Salt to taste Method: Spread the cooked rice in a flat bowl and add 1 tbsp of ghee to it and let it cool. (Dont let it cool too much, it have to be warm enough). In a pan add 1 tbsp of ghee and 1 tbsp of oil and when hot add mustard seeds. When it splutters add Bengal gram dal and cashew nut(cut into small pieces). Add the red and green chillies. Add turmeric powder and asafodeita and when the cashew nuts turn golden remove from flame. Cut the curry leaves and add it on top of the rice. Pour the oil on top of the rice and mix thoroughly. Add required salt and mix again without breaking the rice. Better mix it with a fork or the back of laddle. Squee

Ingredients: Thuvar Dal - 1/4 cup Tomatoes - 2 large or Tomato Puree Lemon - 1 big Green Chillies - 1 no Curry Leaves - 1/4 cup Coriander Leaves - 1/4 cup finely chopped Salt to taste Method to make Lemon Rasam: Pressure cook Thoor dal. In a vessel add 2 cups of water, finely chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and bring to boil. Add another 1 cup of water to the thoor dal and mash it well. Add the mashed dal to the boiling mixture and when it bubbles remove from flame and squeeze the lemon juice to it. Temper mustard seeds,jeera and hing in ghee and add it to the Rasam. Note: The green chillies can also be added while tempering instead of adding it while boiling. Adding of Tomato Puree instead of chopped tomatoes helps in cooking even more faster

Ingredients: Sugar - 3 Cups Boiling Water - 1 Cup Lemon Juice - 3 Cups Method: Dissolve sugar in boiling water. Cool. Add lemon juice, mixing well to combine. Cover and store in refrigerator up to 1 week. To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass, stirring well.

Summer is fast approaching and need lots of juices to keep us brisk and cool. This mint lemonade is sure to give that necessary coolness. Ingredients: Juice of 3-4 lemons Juice of 3-4 springs of mint leaves 3 tsp sugar Black salt (optional) Green colour ice (To make this, grind 2 or 3 springs of pudina leaves along with 2 glass water. Freeze that water) Soda water Method: Make sugar water by dissolving it in 2 tsp of water. Remove the vessel from fire and add lemon juice, mint juice and black salt. This is a concentrated syrup. Serve with soda water and ice. Garnish with lemon slice, pudina leaves (mint leaves) and coloured ice.