Figs - Lemon Juice .( Figs and Lemon).

Figs and Lemon juice is very refreshing drink. Figs can be dried and kept in summer and use it whenever you need it.

Figs help us to be healthy in a way. People who are  suffering from the himoglobin count in the blood cell , can have this drink regularly and keep themselves healthy. Pure  figs concentrate is available in Malenaadu ( Sagar - Shivmogga side in Karnataka ). You can get dried figs also here.
I have used the dried figs. You get a concentrate of figs in Sagar/Shimogga/Karnataka /India. They do collect the figs after it is completely grown and prepare the concentrate in natural way.
Figs are collected and soaked with sugar or jaggery and kept it in the sun. Figs completely absorb sugar and it is then turned as liquid. No artificial chemical added. The concentrate then filled in the bottle and kept it for using it. I was lucky to get a bottle of juice.

Things Needed :

Water : 3 to 4 cups.
Dry Figs : 10 to 12.  ( or concentrate : 3 to 4 Table spoons ).
Lemon : 1 Medium size).
Salt : a Pinch.
Sugar /jaggery/Honey :  2 Tablespoons or little more.

Method :

1. Wash and soak figs in normal water for 10 minutes.
2. Grind soaked figs with soaked water till paste.
3. Remove from the jar. Put it in a bowl. Now squeeze out the lemon juice and mix it.
4. Add honey or sugar and stir nicely. The Figs juice is ready to serve.

5. Put the Figs-Lemon Juice in to glass and add a piece of ice cube. ( I did not add ).

Note : Adding more/less figs is optional. Adding ice cube to the juice is optional. Adding a pinch of salt helps you to be on healthier side. ( It avoids getting cold). If you are using  Figs Concentration then do not add any sugar or jaggery. Use of Sugar/Honey /Jaggery is optional.
Time : 10 Minutes.
Serves : 3 to  4

Sorekai or Bottle Gourd Juice.

Sorekai/Bottle Gourd Juice is very good for health and it helps to reduce the gastric and toxin in our body.
I have used bottle gourd, salt and lemon.

Things Needed :

Sorekai/Bottle gourd : 1 cup . (1/4 of medium sized Bottle Gourd cut in to pieces ).
Lemon : 1
Water : 2 glasses.
Pepper powder : A pinch
Salt : a pinch

Method :

1. Wash and cut Sorekai/bottle gourd and grind it nicely.
2. Remove from the mixi jar and mix it with water. Add salt.

4. Add pepper powder and lemon juice and mix it well.

5. Serve the ready Sorekai/Bottle Gourd Juice. (Add ice cube just before serving) (Optional).

Note :
Grind bottle gourd pieces with little water till paste to get good consistency. You can also grate some pieces and add it while serving. Adding Honey (2 tablespoons) adds to the taste. Adding more lemon is optional. Adding chat masala or jeera powder is optional.
Serves : 2 to 3
Time : 10 Minutes.

Moong Dal - Lemon Rasam.

Lemon Rasam is spicy liquid gravy. It taste savoury aromatic and yummy. 

Lemon Rasam is done normally when you have some problem with digestion or when do not feel hungry because of fever.

Lemon Rasam can be served as soup or you can have them with plain rice. This Lemon Rasam is very easy to prepare, healthy to have and simple ingredients to use.When you are really tired, a glass of rasam refreshes you and provides and boost energy. I have added moong dal because moong dal helps the rasam to be bit thick and it provides and boost energy.
Let us see some benefits of having " Lemon " in our diet.
Lemon helps in treating fever, obesity, respiratory disorders, cholera and high blood pressure. It also helps to treat indigestion and constipation problems.  Lemon helps in strengthening our immune system, cleanse our stomach and it is a good blood purifier. Lemon contains potassium and it helps to control blood pressure, dizziness and nausea and provides calms down both mind and body. It also helps to reduce mental stress and depression. Lemon has natural antiseptic properties and good skin care qualities. It cure skin related problems. It helps to reduce the pain of sunburns and remove the wrinkles and black heads. It has a rice source of many vitamins and minerals like, Vitamin C, Vitamin B6, Vitamin A, Vitamin E, folate and minerals like calcium, copper, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe now:

Things Needed :

To Cook :
Moong Dal : 2 Tablespoons
To Add : 
Lemons : 1
Green Chiily :3 to 4
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Salt : As Required
Roasted spice powder :
Water : 2 to cups
Jaggery : 1 Teaspoon (Optional)
To Season :
Ghee : 1 Teaspoon
Mustard seeds : 1/3 Teaspoon
Jeera: 1 Teaspoon
Ingh ( Asfoetida ). A pinch.
Curry leaves : 8 to 10 Leaves.
To Dry roast :
Pepper : 6 to 8 pods
Jeera /Cumin seeds : 1 Teaspoon
Ingh/Asafoetida : A little

Method :

1. Wash and cook moong dal till soft.

2. Keep a pan on the fire and add a spoon of ghee
3. Add mustard seeds and jeera. Let it splutter
4. Add curry leaves and ingh. Add cooked dal and water.
5. Add salt and turmeric powder.

6. Let it boil nicely.
7. Dry roast 1/2 Teaspoon of jeera and pepper pods. ( 5 to 6 ) and dry grind once it is cooled.

8. Add jaggery and powdered spice mixture. Mix it well and let it boil for 2 to 3 minutes.

9. Put off the fire and add lemon extract. ( 1 full lemon juice).

10. Shift the lemon rasam to a serving dish and add coriander leaves and serve.

Note :

Boil Moong dal nicely. So it can be smashed well. Adding more chilly is optional. Adding tamarind instead of Lemon is optional. Adding a little bit jaggery is optional. (1 Tablespoon). This Lemon Rasam can be served as soup too.
Time : 20 Minutes.
Serves : 2 to 3.

VEGETABLE CHITRANNA( LEMON RICE WITH VEGETABLES)

Chitranna/Lemon rice is one of the easy and tasty dish. Just adding some vegetables to chitranna Helps to get some nutrients. Vegetable Chitranna is made of Rice and vegetables + lLemon . It can be eaten at any time of the day.
It is easy to prepare and we can have them for breakfast, brunch, Kids lunch box, one pot meal, festival or feast and ladies party,

No Onion or No Garlic is added in this Vegetable Chitranna.
Lets see the recipe Now :
Things Needed:
Cooked Rice :2 Cups
Carrots : 2
Capsicum : 1
Lemon " 1 ( Medium Size )'
Coconut : 2 table spoon ( Fresh and grated )
Green chilly : 2 to 3
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 sticks
Oil:  1 Tablespoon
Ghee : 2 Tablespoons
Mustard : 1/2 tea spoon
Urd Daal : 1/2 Tea spoon
Cashew nuts : 5 to 6 ( cut into small pieces )
Salt : To taste.
Turmeric : A pinch

Method :
1. Wash and cook rice and let it get cool.
2. Wash and grate carrots and cut capsicum into small. Slit green chilly.
3. Grate coconut and keep it aside. Cu lemon and squeeze out the juice and keep it aside.
4. Now Keep a pan on the fire and heat. Add oil. Put mustard seeds and urid dal.

5. Let it splutter. Add cashews (optional). Add slit green chilly.
6. Add curry leaves and mix it well. Add grated carrots and fry for 1 minute. Add cut capsicum.

7. Fry nicely till they turn soft and add cooked rice, grated coconut and mix it well.

8. Add turmeric powder and required salt. Mix it well slowly. Let it cook for a minute.
9. Put off the fire and add lemon extract, coriander leaves. Add ghee and mix it  slowly.

10. Shift the ready Vegetable Chitranna to a serving dish. Serve with a cup of curd.

Note :
Do not over cook rice or vegetables. Adding cashews is optional. You can add groundnuts instead of cashews. Adding more chilly is optional. Adding ginger is optional. (I did not add). Adding more vegetables like beans, peas is optional. (Cook beans and peas till soft and then add). Adding onions and garlic is optional. (I have not added).
Time : 20 Minutes + Cooking rice : 20 minutes.
Serves : 3 to 4