Just like that :)

Ingredients: Lemon -1 Water – 1 cup Sugar – 4 tbsp Gelatine - 1 tsp Jelly mould (makes 15 heart-shaped ones) I bought mine at  http://www.amazon.in/Okayji-Silicone-Bakeware-Mould-SCMOLD007/dp/B00QXQHEFO?_encoding=UTF8&portal-device-attributes=desktop&psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s01 Method: Squeeze the lemon, add water and sugar, and make the juice. Soak the gelatine in 2-3 tbsp water in a cup and let it bloom. Stand the cup in a saucepan of boiling water and stir until it completely dissolves. Mix the gelatine to the lemon juice. Pour into the jelly moulds. Pop them into the freezer for 4-5 hours.

Ingredients: Lemon -1 Water – 2 cups Sugar – 4 tbsp Organic color (optional) Popsicle mould (makes 8 popsicles) Method: Squeeze the lemon, add water and sugar, and make the juice. Add the color if required. Synthetic colors not advisable. Pour into the popsicle moulds. I bought the moulds at  https://www.flipkart.com/mastercook-party-pack-multicolor-polypropylene-ice-cube-tray-set/p/itme4zu2bnye3qvn?pid=ITRE4ZU29DMQKMPF&utm_campaign=order_confirmation&utm_medium=email&utm_source=order&utm_content=click&cmpid=email_order_order_confirmation Pop them into the freezer for 4-5 hours. For multicolored popsicles, divide the juice into two parts. First, mix one color (red here) to one part, pour into the moulds and freeze them. Next, mix the second color (yellow here) to the remaining part, and pour over it. Place the popsicle cover/stick and freeze them. Hold the mould under running water for a few seconds to take out t...

Ingredients: Passion fruit pulp - 1 cup. Water – 1 cup. Sugar – 1 cup. Salt – a pinch Method: To make the passion fruit pulp, scoop the passion fruit, put in a blender and blend for a few seconds. Strain it with a strainer.  Keep aside. Boil the water and sugar.  Stir continuously until the sugar has completely dissolved to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes   after   the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the passion fruit pulp and mix well. Pour into bottles and keep in the refrigerator immediately. To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Keep the bottles in the fridge immediately after every use, or the taste will alter. x

Ingredients: Fresh orange juice – 1 cup. Water – 1 cup. Sugar – 1 cup. Salt – a pinch Method: Boil the water and sugar.  Stir continuously until the sugar has completely dissolved to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes   after   the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the orange juice and mix well. Pour into bottles and keep in the refrigerator immediately. The same recipe can be used for mosambi (sweet lime). To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Do not add orange juice when the syrup is hot. It will make the juice taste bitter. -Keep the bottles in the fridge immediately after every use, or the taste will alter. -Kept in the fridge, the syrup will stay fresh ...

Ingredients : Jackfruit pulp - 1 cup Grated Coconut - ½ cup Maida - ½ cup Sugar/jaggery - to taste. White sesame seeds – ½ tsp roasted lightly. Salt - a pinch Method: Grind coconut till fine. Add sugar, salt, and the jackfruit pulp and grind without water to a mixture that is thick in consistency. Transfer to a bowl and mix in maida and sesame seeds. If the mixture is too thin, add a bit more maida. Deep fry in oil till golden brown.

Ingredients: Lemon juice – 1 cup (freshly squeezed) Water – 2 cups Sugar – 2 cups Salt – a pinch Method: Boil the water and sugar.  Stir continuously until the  sugar has completely dissolved  to avoid sugar sticking to the bottom of the vessel. Add the salt. Boil the mixture for about 5-8 minutes after the water has come to a boil. Remove from flame  Let the syrup cool. Strain it using a muslin cloth. Once it has cooled completely, add the lemon juice and mix well. Pour into bottles and keep in the refrigerator immediately. To use: Add 1 part of the syrup to 4-5 parts of water. Important: -Do not add lemon juice when the syrup is hot. It will make the juice taste bitter. -Keep the bottles in the fridge immediately after every use, or the taste will alter. -Kept in the fridge, the syrup will stay fresh for more than 2 months.

Ingredients: Bamboo shoots (  Bambooshoots  ) - 200 gm finely chopped (Only the tender part is used) Onion – 1 small chopped Chilli powder - ½ tsp Turmeric powder – ¼ tsp Curry leaves - 2 sprigs Garlic - 10-12 cloves peeled and crushed Mustard tsp Green chilli – 2 slit. Cardamom powder - a pinch Cinnamon  powder - a pinch Salt to taste Oil – 2 tbsp Dry red chilli - 1 Prep of the shoots: Soak the chopped bamboo in enough water to cover them completely. After 24 hours, drain and discard the water completely. Again, pour enough fresh water to cover them and soak for another 24 hours. Add the chilli, salt, and turmeric powder and cook till the shoots are cooked well and almost all the water has evaporated. Method: In a separate pan, heat oil, add the mustard and allow them to crackle. Add the garlic and curry leaves and saute for a few seconds. Add the red chilli. Add the green chilli and onions and saute till they are gol...

Ingredients: Tender mint sprigs - A bunch. Leave the sprigs intact with 4-6 leaves. Gram flour (Besan) - 3-4 tbsp Chilli powder - 1/2 tsp Salt - To taste Turmeric powder - 1/4 tsp Ajwain ( carom seeds) Oil for deep frying Method: Mix the gram flour, salt, turmeric, and chilli powder with ajwain in a bowl. Add water and make a slightly thick batter. It should not be runny. Clean the mint sprigs. Dip the sprigs in the batter so that it coats the leaves, and drop into hot oil. Fry till crisp. Take them out of oil and place on a paper towel to remove excess oil. Serve hot.

Ingredients: Carrot- 1 Potato - 1 Beans 6-8  Corn - a handful (optional) Tomato - 1 Dal - 2 handfuls Onion - 1 small Chilli powder - 1/2 tsp Salt - 1 tsp/to taste Tamarind - lemon sized ball To Temper: Oil- 1 tsp Mustard seed - 1/2 tsp Curry leaves - 1 sprig Garlic - 2-3 crushed Dried red chilli - 1 broken into peices Tumeric powder - 1/2 tsp Coriander powder - 1/2 tsp Asafoetida - 1 pinch Method: Wash and drain the dal. Wash, peel, and cut all vegetables as desired including tomato and onion. Add salt and chilli powder.  Pressure cook for 2-3 whistles. Once cooled, mash the tomatoes.  Transfer into a vessel, a dd coriander powder and turmeric powder. Add a lemon sized ball of tamarind to 1/4 cup water, extract and add to the curry. Let it simmer on a low flame for five minutes. Check for salt and chilli. Temper:   Take a little oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, a...

Ingredients Prawns  (shelled, deveined and cleaned) – 250 Onion – 1 large chopped Curry leaves – 2 sprigs Ginger –garlic paste- 1 tsp Pepper powder – 2 tsp Green chilli – 1 Turmeric powder – ¼ tsp Saunf powder- ¼ tsp Coriander powder- ½ tsp Salt – to taste Coconut oil – 2 tbsp Dry red chilli – 1 to temper Coriander leaves for garnish. Method: Marinate prawns with a little salt, turmeric and pepper powder. Heat coconut oil in a pan.  Add the red chilli and curry leaves.  Add the onion and green chilli and saute until onion turn golden brown. Add ginger-garlic paste and fry for a while. Add the rest of the turmeric powder and pepper powder.  Add coriander powder and saunf.  Toss them for a few seconds. Add the prawns and mix well. Add salt and mix.  Cover with a lid and cook on a low flame. The prawns will release enough moisture.  Cook till done and all the water is evaporated. If you want gravy, add...