LEMON  PUDDING

1/4 cup fine semolina / soogi
  2 tbsp butter
 2 tbsp sugar
A pinch of salt
2 eggs beaten well
4 tablespoons desiccated coconut
1 teaspoon baking powder
2 tablespoons fresh lemon / lime juice.
1 cup fresh cream whipped with 2 teaspoons sugar
Sift the flour and baking powder together. Beat the butter and sugar together till fluffy. Add the eggs and lemon / lime juice and continue beating for a few minutes. Add the semolina / soogi, salt and desiccated coconut and mix well. Pour the mixture in a greased baking dish or bowl. Steam it for 15 to 20 minutes in a pressure cooker. Remove from the pressure cooker when the pressure dies down. When cold, turn over on a serving dish. Decorate with whipped cream

Lemon-in-Oil Pickle Recipe

Ingredients:

15 Lemons

1/3 cup  Salt

10 Whole Fresh Red Chilies

 1 cup Mustard Oil

 2tsp Methi Seeds

 2 Big Pinches Of Asafetida

4 Teaspoons Red Chili Pepper

 Ginger slices ½ cup

 2 tsp Mustard Seeds

 1 Cup Lemon Juice

Method:

Cut each lemon into four pieces and add salt to it.Keep the mixture in an airtight jar for 1 week.Heat the oil, add mustard seeds.When splutters, add asafetida, chili powder and stir well.Add red chilies and ginger and fry for 5 mins. Mix methi seeds and fry for 5 mins. Grind this mixture. In a big bowl, pour the lemon pieces and mix the grinded spices. Keep the pickle in the same airtight jar and shake the jar well.Use it after a week.

NIMBUPANI

Ingredients

  Juice of 4 lemons
  Sugar/honey to taste
  2 tbsps Jaljira powder (available at most Indian groceries)
  Chilled water
  Crushed ice
  Lemon slices to garnish

Squeeze all lemons to remove juice and strain the juice to remove seeds. Pour into a large jug.Add all the remaining ingredients to get desired strength and sweetness and mix well.Serve in chilled glasses garnished with lemon slices.

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