Recipestable

Tag: Lemon

  • Amazing Homemade Strawberry Lemonade Recipe

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    Strawberry Lemonade

    Looking for a drink to quench your thirst all summer long? Add strawberries to lemonade for a fruity twist. This is a tart, tasty lemonade with a sweet kick. There’s nothing more refreshing on a hot afternoon than a glass of strawberry lemonade.

    This homemade strawberry lemonade recipe takes seconds to prepare and is a healthy, wholesome, and easy way to enjoy a summer drink.

    Strawberry Lemonade Recipe
    Photo: Strawberry Lemonade Recipe

    This Strawberry lemonade is easily prepared with fresh strawberries, lemon juice, and sugar for a refreshing summer drink. A must try recipe !!

    Strawberry Lemonade
    Photo: Strawberry Lemonade Recipe

    Check it out the Strawberry Lemonade Recipe here!!

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    AMAZING Homemade Strawberry Lemonade Recipe

    Course Drinks
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 2
    Author Bushra Waheed

    Ingredients

    • 1 cup strawberries halved
    • 2 tablespoons white sugar
    • 8 lemons juiced
    • 6 cups water divided
    • 1 cup white sugar

    For Topping:

    • Lemon slices
    • strawberry slices
    • Ice cubes as required

    Instructions

    • Place strawberries and 2 tablespoon sugar in a blender.
    • Pour 1 cup water over sugared strawberries.
    • Blend until strawberry chunks transform into juice.
    • In a large pitcher or jug, combine the strawberry juice, water, sugar, and lemon juice. Stir until well blended.
    • Add Ice cubes and top serving glasses with strawberry slices. Strawberry Lemonade are ready to serve. ENJOY!!

    Notes

    Serve chilled.

    If you like Strawberry Lemonade Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Strawberry Lemonade, do share with us and we would be glad to give it a try.

  • Roasted Lemon Potatoes

    Roasted Lemon Potatoes

    Roasted lemon potatoes has a great indulging flavor because of potato skin, garlic and oregano. It’s a perfect appetizer and side dish. Goes great with barbecue and turkey roast.

    Bismillah, let’s begin!

    Check it out the Roasted Lemon Potatoes Recipe and printable version below!

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    Roasted Lemon Potatoes

    Roasted lemon potatoes has a great indulging flavor because of potato skin, garlic and oregano. It’s a perfect appetizer and side dish. Goes great with barbecue and turkey roast.
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 1/2 kg potatoes with skin
    • 1/2 cup lemon juice
    • 4 tbsp olive oil
    • 1 tbsp garlic paste
    • 2 tsp oregano
    • 1 tsp crushed red chili
    • salt to taste
    • parsley for garnishing

    Instructions

    Method

    • Wash potatoes then cut into french fries.
    • Now boil water in a pot.
    • Put potatoes in it and cook for 2-3 minutes.
    • Take it out from the water and drain.
    • When dries completely, add lemon juice, garlic paste, oregano, red chili, olive oil and salt.
    • Toss to coat evenly.
    • Put the seasoned potatoes on a baking dish.
    • Bake in the preheated oven for 15 minutes or until tender.
    • Sprinkle parsley over it.
    • Delicious Roasted Lemon Potatoes are ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve it with horseradish sauce or tartar sauce and enjoy a great side dash, appetizer or snack.

    I have also posted Herb Roasted Potatoes with Sour Cream which is another easiest & tastiest version of making Roasted Potatoes. Do check it out as well.

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    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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  • Sparkling & Refreshing: Easy Lemon Up Drink Recipe (A Summertime Delight!)

    Lemon Up

    A quick and easy refreshing lemon drink that is often sold at street festivals and the like. A must try Lemon Up Recipe!

    Bismillah, let’s get started!

    Check it out the Lemon Up Recipe and printable version below!

    Print

    Lemon Up

    A quick and easy refreshing lemon drink that is often sold at street festivals and the like. A must try recipe!
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 1
    Author Bushrah | Recipestable

    Ingredients

    • 2 tbsp lemon juice
    • 1 tbsp mint leaves
    • 1 tbsp sugar
    • 1 bottle soda water
    • black salt to taste
    • 1 cup ice

    Instructions

    • Place all ingredients in a blender.
    • Process until well combined.
    • Pour into glasses.
    • Garnish with mint leaves.
    • Lemon Up is ready to serve.
    • Enjoy!

    Notes

    Serving Suggestions:
    Serve chilled with any type of snack.
    I have also posted Strawberry Lemonade which is another easiest & tastiest version of making refreshing drink. Do check it out as well.

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    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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  • Tangy and Tart: This Lemon Chutney Recipe will Steal Your Heart!

    Lemon Chutney

    This lively sweet-sour lemon chutney takes two days to make, but it’s worth every minute. Goes great with paratha, curry or dals!

    Lemon Chutney Recipe
    Photo: Lemon Chutney Recipe

    Check it out the Lemon Chutney Recipe here!!

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    [one_fourth]Prep Time:1 day[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 large lemons, chopped
    • 2 onions,chopped
    • 1 cup vinegar
    • 500g sugar
    • 125g raisins
    • salt to taste
    • 30g mustard seed
    • 1 tsp ground ginger
    • 1/2 tsp cayenne pepper

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix the onions and lemons with the salt, then leave to stand 24 hours.

    Step 2

    Next day, add the rest of the ingredients and cook till the skins are soft and the mixture is a chutney-like consistency.

    Step 3

    Now Lemon Chutney is ready.

    Step 4

    Pour into hot sterilized jars and seal.

    [/tab] [tab]

    • Enjoy with your favorite snacks.

    [/tab] [/tabs]

    If you like Lemon Chutney recipe and make it then let me know your feedback by commenting below.

  • Lemon Juice Rice Recipe

    Lemon Juice Rice

    Why serve plain old rice when you can wow them with this simple, Lemon Juice Rice Recipe ? Rice is cooked with lemon juice, coconut milk and mustard seeds then garnished with cashew nuts.

    Lemon Juice Rice Recipe
    Photo: Lemon Juice Rice Recipe

    Check it out the Lemon Juice Rice Recipe Here!!

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    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 cup of rice
    • 2 cups water
    • 1/2 cup ghee or clarified butter
    • 4 curry leaves
    • 1 green pepper, minced
    • 2 tablespoon lemon juice
    • 2 tablespoon grated coconut
    • 2 tablespoon coconut milk
    • 1 teaspoon mustard seeds
    • 1 teaspoon salt

    For Garnishing:

    • Cashew nuts
    • Fresh parsley

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook the rice and salt with water in a saucepan over quick fire until it boils, cover it and simmer for 15 minutes.

    Step 2

    Soak the coconut with milk and set it aside.

    Step 3

    Heat ghee. Saute the curry leaves, green pepper and mustard seeds until they pop.

    Step 4

    Stir in the coconut, rice and lemon juice.

    Step 5

    Cover the saucepan and simmer for 10 minutes until the liquid consumes and is the rice is dry and spongy.

    Step 6

    Transfer into a serving dish. Garnish with cashew nuts and parsley. Lemon Juice Rice is ready to serve.

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    • Serve  along with any curry.

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    If you like  Lemon Juice Rice recipe and make it then let me know your feedback by commenting below.

  • Stuffed Lemon Pickle Recipe

     Stuffed Lemon Pickle

    In months of December and January lemons are available in very good variety. During this time lemon with thin skin are easily available in a market which is the best variety for making pickle. This period is very much suitable for making lemon pickle. Lemon pickle can be prepared in many ways. Today I am going to share stuffed lemon pickle recipe with you guys.

    stuffed lemon pickle recipe
    Photo: stuffed lemon pickle recipe

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    [one_fourth]Prep Time: 4 days[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg Lemons
    • 1/2 level teaspoon nutmeg
    • 8 Cloves
    • 4 teaspoons pepper
    • 2 teaspoons Cumin Seeds
    • 3 teaspoons Red chili pepper
    • 2 teaspoons Coriander powder
    • 2 teaspoons dry Ginger powder
    • 1/2 teaspoon Cinnamon powder
    • 2 big cardamoms
    • 1 teaspoon asafoetida
    • 3 teaspoons Black Salt
    • 12 teaspoons table Salt
    • 1 cup Lemon juice

    [/tab] [tab]Yield:12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Slit the lemons into four without separating them at the base. Remove all the seeds.

    Step 2

    Grind all the dry ingredients to a fine powder.

    Step 3

    Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.

    Step 4

    Cook on a low fire till the juice boils.

    Step 5

    Cool and put the pickle in airtight jar.

    Step 6

    Keep in the sun for 4 days shaking it once daily. Stuffed Lemon Pickle is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with daal, paratha or any curry.

    [/tab] [/tabs]

  • Ginger Lamb Chops Recipe

    Fresh ginger is the star ingredient in this easy marinade. Try this Ginger Lamb Chops recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 kg lamb chops(bone in)
    • 2 tbsp chopped ginger,
    • 1 ripe papaya,finely chopped
    • 1/4 cup fresh coriander leaves,finely chopped
    • 4 tbsp extra virgin olive oil
    • 2 hot green chillies, finely chopped
    • 1/2 cup thick plain yogurt
    • 2 tbsp unsalted butter
    • 1 tsp pepper
    • salt to taste

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix ginger, papaya, oil and coriander in a liquidizer, then mix in the chillies and yogurt.

    Step 2

    Take the chops and remove fat/meat from top 2 inches and flatten out meat, removing any extra fat.

    Step 3

    Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours.

    Step 4

    Sear over high heat, then grill for around 10 minutes on medium heat and then a further 5 minutes on low.

    Step 5

    Keep turning to prevent burning and baste with melted butter.

    Step 6

    Season with salt & pepper and leave to rest for a few minutes before serving. Ginger Lamb Chops is ready to serve.

    [/tab] [tab]

    • Serve with ring onions and lemon wedges.

    [/tab] [/tabs]

  • Weeknight Dinner Fix: The Easy and Delicious Chinese Lemon Chicken!

    On busy weeknights when I’m tempted to order in, this is the recipe I’ve been turning to again and again. Inspired by a takeout favorite, this weeknight recipe features chicken thighs that’s cooked until the edges are nice and crispy, quick stir-fried , and an irresistible sticky sauce. You’ll definitely want plenty of rice to soak up the extra sauce.

    A sweet and tangy Chinese recipe made with chicken thighs, oyster sauce, lemon juice, sesame oil, sesame seeds, salt, pepper and lemon pudding mix. The tart flavor of lemon works well with chicken. Serve with jasmine rice. Check it out Chinese Lemon Chicken recipe here

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 skinless, boneless chicken thighs
    • 1 (3.4 ounce) package instant lemon pudding mix
    • 1 egg, beaten
    • 1/8 cup cornflour
    • 1/2 cup water
    • 3 tbsp oyster sauce
    • 3 tbsp sugar
    • 2 tbsp toasted sesame seeds
    • 2 tbsp lemon juice
    • 1 tsp sesame oil
    • 1 tsp white sugar
    • 1/2 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 279
    • Total Fat:8.5g
    • Cholesterol:88mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Marinate Chicken:

    Cut chicken thighs into 1 inch pieces. Place chicken in a glass dish or bowl. Add sesame oil, oyster sauce, sugar, egg, salt and pepper. Mix well. Cover and marinate for 1 hour.
    Step 2

    To Make Lemon Chicken:

    After 1 hour,dip marinated chicken in cornflour. Saute in a large skillet for 10 minutes or until chicken is tender andd all juices run clear. Keep warm.
    Step 3

    To Make Sauce:

    Pour 1/2 cup water in a small saucepan. Bring to a boil then add sugar. Stir until sugar is dissolved. Stir in lemon juice and pudding mix until sauce is thickened.
    Step 4

    To Proceed:

    Pour sauce over all the fried chicken. Toss well. Top with toasted sesame seeds.Chinese Lemon Chicken is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with steamed or boiled rice.

    [/tab] [/tabs]

  • The Perfect BBQ Skewers: Make Delicious Seekh Kaleji for Eid!

    The Perfect BBQ Skewers: Make Delicious Seekh Kaleji for Eid!

    Seekh Kaleji

    This Seekh Kaleji recipe is extremely tasty, aromatic and easy to make. It can be eaten all year round but especially people make this Seekh Kaleji on occasion of Eid al-Adha. Liver is a low calorie option available to anyone looking for a healthy vitamin and mineral packed food. 

    Seekh Kaleji Recipe
    Photo: Seekh Kaleji Recipe

    Check it out the Seekh Kaleji Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Kaleji (liver)
    • 2 tbsp Vinegar or lemon juice
    • 1 tsp Green chilli paste
    • Salt to taste
    • 1 tsp cumin seeds, roasted and ground
    • 1/2 tsp Garam masala powder
    • 1 tsp Red chilli powder

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab]

    [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Wash the kaleji (liver) and cut into medium size pieces.
    2. Then apply all above ingredients and thread on skewers.
    3. BBQ, grill or cook on burner.
    4. While cooking apply oil with brush.
    5. Cook for 15 minutes or until meat is tender.
    6. Seekh Kaleji is ready to serve.
    7. ENJOY!!

    [/tab] [tab]

    1. Serve with hot chapati, raita and a lemon green salad. [/tab] [/tabs]

    If you like Seekh Kaleji Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Seekh Kaleji, do share with us and we would be glad to give it a try.

  • Crispy Lemon-Fried Chicken Recipe

    Crispy Lemon-Fried Chicken Recipe

    Quick & easy to prepare. An irresistible recipe to all. Perfect for any occasions! Enjoy!

    Lemon Fried Chicken recipe
    Photo: Crispy Lemon Fried Chicken recipe

    Check it out the Crispy Lemon-Fried Chicken recipe here:

    Ready In: 1 hour 10 minutes
    Prep Time: 20 minutes
    Cook Time: 50 minutes

    This recipe make 8 serving(s).

    Ingredients:

    • 2 broiler/fryer chickens (2 to 3 pounds each), cut up
    • 1 cup all-purpose flour
    • 3 tbsp lemon juice
    • 2 tbsp hot water
    • 3-1/2 tsp salt, divided
    • 1 tsp paprika
    • 1/8 tsp pepper
    • Oil for deep frying

    Method:

    • Place chicken in a large bowl.
    • Add 3 teaspoon salt, lemon juice and water to cover chicken.
    • Cover and refrigerate overnight.
    • Drain thoroughly.
    • Place flour, paprika, pepper and remaining salt in a resealable plastic bag.
    • Mix well.
    • Add chicken pieces.
    • Seal the bag and shake to coat evenly.
    • Heat oil in a large skillet over medium high heat.
    • Fry chicken in hot oil for 15 minutes or until golden brown.
    • Reduce heat to medium low.
    • Carefully add water.
    • Cover and cook for 20 minutes or until all juices run clear.
    • Uncover; cook 10 minutes longer or until chicken is crisp.
    • Remove from the oil and drain on paper towel.
    • Crispy Lemon-Fried Chicken is ready now.

    Serving Suggestions:

    • Serve with Blue Cheese Coleslaw.

  • Darbari Fish Recipe

    Darbari Fish

    A luscious and easy to cook recipe for those who like sea food’s. Goes great with anardana chutney and onion rings as side dish of your meal.

    Darbari Fish Recipe
    Photo: Darbari Fish Recipe

     Check it out Darbari Fish recipe here.

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm fish fillets
    • 2 tbsp ginger garlic paste
    • 2 tbsp tomato paste
    • 2 tbsp coriander leaves
    • 2 tbsp mint leaves
    • 1 tbsp lemon juice
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp red chili powder
    • 1/2 tsp all spice powder
    • 1/2 tsp carom seeds
    • 2 drops red food color
    • 1/4 cup plain flour
    • 4 tbsp water
    • 1/4 cup oil
    • salt to taste

    [/tab] [tab]

    Yield: 3 servings

    Nutritional information is not yet available.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash meat thoroughly and drain in a colander. Then cut into small cubes.

    Step 2

    In a small bowl, mix together ginger garlic paste, salt and lemon juice. Pour over the fish. Mix well. Marinate for 30 minutes to blend flavors.

    Step 3

    In another bowl, combine together flour, cumin, coriander, all spice, red chili, tomato paste, red food color, carom seeds, coriander and mint leaves.

    Step 4

    Mix well and make a thick paste with water as required.

    Step 5

    Coat the marinated fish cubes with prepared paste.

    Step 6

    Heat oil in a shallow pan over medium heat.

    Step 7 

    Fry fish on both sides for 5 minutes or until crispy and golden brown.

    Step 8

    Remove from the oil and drain on a paper towel. Transfer into a serving platter. Darbari Fish is ready to serve.Enjoy!!

    [/tab] [tab]

    • Enjoy with french fries and fried ring onions.

    [/tab] [/tabs]

    If you like Darbari Fish Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Darbari Fish, do share with us and we would be glad to give it a try.

  • Springtime Delight: The Perfect Lemon Coconut Cake Recipe

    Springtime Delight: The Perfect Lemon Coconut Cake Recipe

    This homemade lemon coconut cake makes a quick, simple dessert or tea time treat. Serve it plain, or dress it up with a light coating of vanilla flavored icing and toasted coconut.

    Lemon Coconut Cake recipe
    Photo: Lemon Coconut Cake recipe

    Try it, you’ll love this creamy, lemony sponge cake. So delicious!!

    Ready In: 1 hour 20 minutes
    Prep Time: 20 minutes
    Cook Time: 60 minutes

    This recipe make 8 serving(s).

    Ingredients

    • 200 gm butter
    • 2 eggs
    • 2 cups self-raising flour
    • 1 cup caster sugar
    • 1/2 cup flaked coconut
    • 1/2 cup fresh lemon juice
    • 3/4 cup desiccated coconut
    • 1/4 cup milk
    • 1 tbsp grated lemon rind
    • melted butter, to grease

    For Lemon Glaze:

    • 1 cup icing sugar mixture, sifted
    • 1-1/2 tbsp hot water
    • 1/2 tsp vanilla extract

    Method

    • Preheat oven to 350 degree F (170 degree C). Lightly grease an 11 x 21 cm loaf pan with melted butter. Line the base of loaf pan with non-stick baking paper.
    • In a large bowl, cream butter with sugar. Stir in lemon rind. Beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
    • Now add desiccated coconut into the egg mixture.
    • Fold into the flour.
    • Stir in lemon juice and milk until just combined.
    • Spoon mixture into the prepared loaf pan.
    • Spread evenly.
    • Place loaf pan in the preheated oven.
    • Bake for 1 hour or until a toothpick inserted in the center comes out clean.
    • Let it cool for 5 minutes.
    • Then turn onto a wire rack to cool completely.
    • To make Lemon Glaze, stir together the icing sugar, water and vanilla.
    • Drizzle Glaze over the warm cake.
    • Top with flaked coconut. Cut into slices.
    • Lemon Coconut Cake is ready to serve.

    Serving Suggestions:

    • Serve with Tea or Coffee.

    Nutritional Information:
    Amount per serving.

    • Protein: 7g
    • Fiber: 3g
    • Total Fat: 30 g (saturated fat: 21)
    • Carbohydrate: 72
  • Lemon Almond Tea Recipe

    Lemon Almond Tea Recipe

    This Lemon Almond Tea is flavored with lemon, almond and vanilla, then mixed with lemonade concentrate. A perfectly refreshing beverage on a hot summer day!!

    Lemon Almond Tea recipe
    Photo: Lemon Almond Tea recipe

    Check it out the Lemon Almond Tea recipe here: Ready In: 15 minutes Prep Time: 10 minutes Cook Time : 5 minutes This recipe make 16 serving(s). Ingredients:

    • 15 individual tea bags
    • 1 can (12 ounces) frozen lemonade concentrate
    • 3 quarts cold water
    • 4 cups water
    • 3/4 cup sugar
    • 1 tsp almond extract

    Method:

    • Pour 4 cups water in a large saucepan.
    • Bring to a boil.
    • Remove from the heat.
    • Add tea bags; steep for a couple of minutes and strain out tea bags.
    • Stir in the sugar until dissolved.
    • Add cold water and lemonade concentrate.
    • Stir in extract.
    • Lemon Almond Tea is ready now.
    • Serve over ice.

    Nutritional Information:

    Amount per serving.

    • Calories: 87
    • Trace fat
    • Cholesterol: 0
    • Sodium: 1 mg
    • Carbohydrate: 22 g
    • Trace fiber
    • Trace protein

  • Ranch Coleslaw Recipe

    This creamy ranch coleslaw is great with barbecue or any grilled food. The cold creaminess is great up against hot BBQ spices. Yummy!!

    Ranch Coleslaw recipe
    Photo: Ranch Coleslaw Recipe

    Try the easy recipe of Ranch Coleslaw shown below.

    Ready In: 10 minutes
    Prep Time: 10 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 3-3/4 cups coleslaw mix
    • 1/4 cup prepared ranch salad dressing
    • 2 tbsp mayonnaise
    • 1-1/2 tsp sugar
    • 1/4 tsp lemon juice

    Method:

    • Place the coleslaw mix in a large salad bowl.
    • In a small bowl, mix together the salad dressing, mayonnaise, sugar and lemon juice.
    • Stir until well combined.
    • Pour this mixture over the coleslaw.
    • Toss to coat evenly.
    • Cover and refrigerate for 2 hours or until chill.
    • Ranch Coleslaw is ready to serve.

    Serving Suggestions:

    • Serve with Baked Chicken.

    Nutritional Information
    Amount per serving.

    • Calories: 147
    • Fat: 14 g (saturated fat: 2 g)
    • Cholesterol: 5 mg
    • Sodium: 173 mg
    • Carbohydrate: 5 g
    • Fiber: 1 g
    • Protein:1 g

  • Instant Lemon Pickle Recipe

    I love pickle and I used to have it daily along with my meal. Very tempting lemon pickle and a instant one too. This instant Lemon Pickle tastes great with lemon rice or curd rice.

    instant lemon pickle recipe
    Photo: instant lemon pickle recipe

    Try the easy recipe of Instant Lemon pickle shown below.

    Ready In: 20 minutes
    Prep Time: 15 minutes
    Cook Time: 5 minutes

    This recipe make 6 serving(s).

    Ingredients:

    • 6 ripe lemons
    • fenugreek (methi) seeds
    • mustard seeds
    • chili  powder
    • salt to taste
    • a pinch asafoetida (hing)
    • oil

    Method:

    • Cut 3 lemons into small pieces taking out the seeds from them.
    • Peel and take the juice from the other 3 lemons
    • Heat a small cup of water and let it cool.
    • Pressure cook the lemon pieces – don’t add any water to the pieces.
    • Fry rai, hing in oil and add chili powder and salt.
    • Roast the methi seeds and add 2 tablespoons of powder to the above mixture also adding in the juice taken from the 3 lemons
    • Once the lemons in the cooker have boiled add them to the above mixture and you can have the lemon pickle without drying in the heat and waiting for 5 days or so.
    • Instant Lemon Pickle is ready to use.
    • Enjoy!

    Note:

    • Do not cook lemons for long time. It might taste bitter if you do so.
    •  Try to use sesame oil for authentic taste.
    •  I prepared it last week and it has stayed good till now. Do not forget to refrigerate.

     Serving Suggestions:

    • Serve with lemon rice, paratha or puri.

  • Lemon Pickle without Oil Recipe

    Lemon Pickle is a condiment that creates a intense flavor in meals. Here is an easy recipe to make lemon pickle with lemon and simple spices.  Very tempting lemon pickle recipe.

    Lemon pickle without oil recipe
    Photo: Lemon pickle without oil recipe

    Try the easy recipe of Lemon pickle without oil shown below.

    Ready In:  20 minutes
    Prep Time: 15 minutes
    Cook Time: 3 minutes

    This recipe make 6 serving(s).

    Ingredients:

    • 6  lemons
    • ½-cup salt
    • ¼-cup red chili powder
    • ½-cup sugar
    • 3 tsp turmeric powder
    • 1 tsp methi seeds
    • 1 tsp black mustard seeds
    • ¼-tsp hing powder
    • Juice of 1 lemon (2-3 lemons in India)
    • Large glass jar, approx 2 liters in volume

    Method:

    • Wash and dry 6 lemons thoroughly.
    • There should be no water on the lemons or in your jar.
    • Slice off the stalk scar as shown below.
    • Cut the lemon into quarters and then cut each quarter into a half along the length.
    • Then cut each resulting piece into quarters or thirds.
    • Fill the glass jar as you go along.
    • Add ½-cup salt ,¼-cup chili powder , ½-cup sugar.
    • Add 3 tsp of turmeric powder and shake the jar about to help the powders get to as many lemons as possible.
    • Next you need 1 tsp methi seeds, 1 tsp black mustard seeds, ¼ tsp asafetida or hing powder.
    • Roast these three ingredients on medium flame for about 4-5 minutes till there is a mouth-watering aroma in your kitchen and the methi seeds look a little tanned.
    • They should not look sunburn, just nicely tanned.
    • Grind these into powdered and mix to the jar. The lemons should have started oozing juice already.
    • Add the juice of 1 lemon.
    • The jar must be placed in the sun to cook slowly in its warmth.
    • Give it a good shake as you put it out and bring it in each day.
    • Lemon pickle should be ready in about 2 months when the peel has softened and is no longer crispy.
    • Enjoy!