Squashes

             

Lemon  Squash

Ingredients

1.          Lemon juice                                             1 liter
2.          Sugar                                                       2&1\4 kg
3.          Water                                                      1 liter
4.          Lemon essence or Lemon emulsion           4 tbs
5.          Sodium benzite                                         3 gms. (1tbs)

         Quantity of squash to prepare                  3 liters

 

Procedure

1.       Wash lemons and Squeeze juice and filter,

2.       Add 1\2 cup of sugar to avoid  the juice will become bitter.

3.       Boil water on stove in a cooking vessel, add sugar and add 1tea cup of lemon juice, when sugar completely dissolves in water.

4.       Filter it and keep it aside to become cool.

5.       Now add residual lemon juice, essence and sodium Benzite,  mix well

6.       Pour it into dry bottles .

Cautions to store squash

1. Leave 1 inch gap when u pour squash in bottles.
2. Use squash after 1 week from preparing.
3. Add  1 part of squash to 3 parts water.

 Mango Squash

Ingredients

•         Mango juice                        1 liter 
•         Sugar                                  1kg
•         Water                                 1liter
•          Lemon salt                          25to30 gms or 5 tbs·
•          K.M.S. powder or 
•          Sodium benzite   powder    3\4 tbs or 2.25 gms

Quantity of squash prepare         2.25 liters

Procedure

1.    Take fully ripe and sweet mangoes and squeeze juice.

2.   Grind it to become fine paste. Keep it aside.  Boil water in cooking  vessel,    add   sugar and mix well.  

3.  Add lemon salt and filter the juice in a thin cloth.

4.  Add mango juice when the sugar syrup fully become cold and mix well and add k ms or s b powder and keep squash in dry bottles.

5.  Use squash and water in 1:2 ratio.

Lemon Ginger Cocktail (నిమ్మ అల్ల౦ షర్బత్)

Ingredients: 

• Lemon Juice          1/4 ltr. (15 lemons)
• Sugar                     600 grms.
• Water                    1/4 ltr.
• Ginger paste           25 gms.
• Lemon essence       1/2 tsp
• Potassium meta bi sulphate (KMS)  :  60 gms. (or 1/8th. tsp.)

Procedure:

1. Wash and squeeze lemon juice and filter it
2. Add sugar immediately to avoid the juice becomes bitter. Keep it aside
3. Heat  water in a thick bottom vessel, add ginger paste while boiling water
4. Cook it for five minutes and add sugar
5. After sugar dissolves, add little of lemon juice and allow it to cool.
6. After the solution completely cools, add remaining lemon juice and KMS powder.
7. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

ORANGE SQUASH

Ingredients: 

• Orange squash          1/2 litre (10 oranges)
• Sugar                        1 kg
• Water                       1/2 litre
• Lemon salt                20 gms.
• Orange essence         2 tsps
• KMS (Pottassium meta bi sulphate)      1 1/4 gms.(1/4 tsps.)
•                         or
• Sodium benzite (SB) powder  :             1 1/2 gms.(1/2 tsps.)    

( SQUASH TO PREPARE 1 1/2 LITRE )

Procedure: 

1. Peel orange, remove seeds and squeeze juice, filter it and add little sugar. Keep it aside.
2. Heat  water in a thick bottom vessel, and add sugar while water boils.
3. Mix well. After sugar dissolves, add lemon salt, mix well and allow it to cool.
4. Add essence, juice and preservatives.
5. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

Toffee with fruits

(to prepare with apple, papayya, guava and mango)


Ingredients:

• Fruit pulp             1/2  litre or 1/2 kg.
• Sugar                   300 gms.
• Glucose                50  gms.
• Milkmaid or          75 milli ltre
• Dalda                   75 gms.

( PREPARED TOFFEE 600 gms.)

Procedure: 

1. Extract  pulp from the fruits and keep it aside.
2. Add glucose in sugar.
3. Mix the pulp with  the sugar mixture and cook it.
4. While cooking, add dalda slowly little by little.
5. Add milkmaid also while cooking.
6. Cook it for 5 minutes and pour it in a tray (smeared with dalda) to a thickness of 1/2 inch.
7. Allow it to cool and cut into desired shaped pieces.

Coconut curd chatni

      Ingredients

• Grated coconut        1cup
•   Curd (Not sour)      1\2  cup
•   Green chili                2
•    Salt to taste

 For seasoning                     

·         Oil                                  1spoons

·         Mustard seeds                ½ spoon

·         Cumin seeds                    ¼ tsp

·         Green chili                        4

·         Curry leaves

 Procedure

            1.              Grind curd, grated coconut, salt  and green chili together slightly in mixi..
2.       Take it in a bowl and seasoning  with  mustard seeds,  cumin seeds  red chili and curry leaves .
3.       Serve with rice or upma or idly or dosa. 

Potato with coriander

Ingredients

•         Boiled potatoes      4 cut into pieces
•          Coriander leaves    1\2 cup
•          Green chili               3
•          Salt to taste
•          Gram flour               2tbs
•          Turmeric                   little
•          Mustard seeds          ½  spoon
•          Cumin seeds             ¼  tsp 
•          Green chili                 4
•          Curry leaves
•         Oil                               2 spoons

Procedure

1.       Grind  coriander leaves, green chili in a grinder and keep it aside.

2.       Heat oil in a cooking vessel, seasonig with mustard, cumin and curry leaves.

3.       Add 3 cups  water, boiled  potato pieces, salt, coriander paste, and turmeric powder.

4.       Mix well and cook it for 5 minutes

5.       Take gram flour in a small cup and add half cup water and mix well.

6.       Add  this water to the curry and mix well, cook for another 3 minutes.

7.       Serve with roti or  upma or puri.

       The curry can be prepared substituting coriander leaves with  ginger (paste) also. The procedure is same.

      

Bitter gourd curry

Ingredients

•         Bitter gourd            1\4 kg (cut into small pieces)
•         Tamarind  pulp           1\2 cup  
•          Jaggery  or sugar    lemon size
•          Onion                    3 (cut into small pieces)
•         Oil                         3tbs
•         Turmeric                1\4 tsp
•          Red chili powder    1 spoon
•          Rice powder           2 tbs   
•        Salt to taste

For seasoning

·              Cumin seeds           ¼ tsp

·             Mustard seeds         1\4 tsp
        Oil 1tbs                    1tsp

·         Procedure

1.       Heat oil in a thick bottom vessel and seasoning with mustard, cumin seeds.

2.       Add onion and fry till they become light brown.

3.       Add bitter gourd pieces and continue to fry for 5 minutes. 

4.       Now add tamarind juice, jaggery,  salt, red chillie powder and turmeric powder.

5.       Add sufficient water to Cook until bitter gourd pieces become soft.

6.       Add rice flour mixed in a little water in a cup and add it to the curry and mix well.

7.       Cook for 2 minutes.

8.       Serve with rice.

     

Pototo, Onion curry

Ingredients

• Boiled potatoes  big size        5 (cut into pieces)
• Big onion                             1 (cut into pieces)
• Tomato                                 1 (cut into pieces)
• Gram flour                          2 tbs
• Turmeric powder                   1\4tbs
• Chili powder                          1spoon
• Salt to taste

for seasoning

• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 green chillies
• 1 spoon oil
• curry leaves

Procedure

1. Heat oil in a cooking vessel and seasoning with mustard, cumin, green chili and curry leaves. 
2. Pour 3 cups of water, potatoes, onion, turmeric powder, chili powder and salt, mix well.
3. Cook till onion becomes soft. 
4. Now take gram flour in a cup and add little water and mix well. 
5. Add this to potatoes  and mix well. Again cook for 3 minutes.
6. Serve this with roti, poori, upma.