anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,corn flour,sunflower oil,corn kernels,coriander (dhania) leaves,potato (aloo),red chilli flakes,garlic,black pepper powder,green bell pepper (capsicum),flour (maida),wheat bread crumbs,dried oregano

Corn Cheese Balls Recipe, 1 tablespoon Red Chilli flakes,1/2 tablespoon Dried oregano,1/2 cup Corn Kernels - boiled,Coriander (Dhania) Leaves - chopped,2 tablespoons All Purpose Flour (Maida),Salt - to taste,1 Potato (Aloo) - boiled and mashed,Sunflower Oil - as required for deep frying,1-1/2 tablespoon Corn flour,1/2 tablespoon Black pepper powder,3 tablespoon Green Bell Pepper (Capsicum) - finely chopped,1 cup Whole Wheat Bread crumbs,1/8 tablespoon Garlic,1/2 cup Cheese - grated, 40, Continental, To prepare Corn Cheese Balls Recipe, get all the ingredients handy- grate the cheese, boil veggies and mash boiled potatoes.In a mixing bowl, add the grated cheese, boiled and mashed potato, boiled yellow corn, green capsicum, coriander leaves, red chili flakes, crushed oregano, a little pepper, garlic paste, cornflour and salt and mix everything well.Apply a little oil on your palm and make about 1/2 inches balls from the mixture.In a bowl, add all-purpose flour and water and mix them to get pouring consistency batter.In a kadai, heat enough oil to deep fry.Put some plain flour on one side and bread crumbs on the other side on your work surface.Roll the cheese balls in plain flour, dip them in all-purpose flour batter and then in bread crumbs.Repeat the same process to coat all corn and cheese balls in a similar way.Deep fry coated cheese balls on a medium flame.Serve Corn Cheese Balls Recipe hot with dips like Cottage Cheese Dip, Tzatziki or Peanut Chilli Dipping Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Corn_cheese_balls.jpg, 14
Ingredients: salt,green chillies,coconut,asafoetida (hing),mustard seeds,curd,curry leaves,dry red chillies,bottle gourd (lauki),cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),sunflower oil

Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe), 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,1 teaspoon Asafoetida (hing),1/2 teaspoon Mustard seeds,1 sprig Curry leaves - roughly torn,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 tablespoon Chana dal (Bengal Gram Dal) - soaked in hot water for 10 minutes,1/4 cup Fresh coconut - grated,2 Dry Red Chillies,1 teaspoon Sunflower Oil,1 Bottle gourd (lauki) - peeled and diced, 50, South Indian Recipes, We begin making the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) by pressure cooking the bottle gourd with 1/2 cup of water in a pressure cooker, you can also add a teaspoon of salt.
Pressure cook for 1 whistle and set it aside to release the pressure naturally.Next step is to make the paste, In a blender add in all the ingredients and grind into a smooth paste, you can add water slowly while it is blending.In a sauce pan, add the bottle gourd and the ground paste and mix it evenly, let it cook for 2 minutes.
Then reduce the heat to minimum.In a mixing bowl add the curd and add one cup water and beat it till it is smooth and turn into a buttermilk.
Slowly add the buttermilk into the bottle gourd mixture and stir continuously.
Check for seasonings.In a small-bottomed pan, heat oil and temper the mustard seeds, curry leaves and some torn dry red chilies.
Pour in the Kadai onto the yogurt based curry.Serve the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) with hot steamed rice and Elai Vadam Recipe (A Traditional South Indian Rice Papad)., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Sorakkai_Majjige_Huli_Bottle_Gourd_In_Coconut_Yogurt_Curry-1.jpg, 13
Ingredients: salt,cumin powder (jeera),boneless chicken,ginger,ghee,coriander (dhania) leaves,cloves garlic,black peppercorns,cashew nuts ground paste,curd,ginger garlic paste,coal,onion,green chillies,garam masala powder

Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy, 1 cup Curd (Dahi / Yogurt),1 cup Fresh cream,12 Cashew nuts - ground to paste,2 teaspoons Garam masala powder,Coal - a few,Salt - to taste,2 inch Ginger - julienned,3 tablespoons Ghee,2 Onions - chopped,5 cloves Garlic - julienned,1 kg Boneless chicken,1 tablespoon Ginger Garlic Paste,7 Whole Black Peppercorns - crushed (adjust),3 tablespoons Coriander (Dhania) Leaves - chopped,5 Green Chillies - slit (adjust),2 teaspoons Cumin powder (Jeera), 50, Indian, To prepare Dum Murgh Kali Mirch Recipe, cut chicken in cubes then marinate it with ginger garlic, half of the curd, Garam masala powder, and salt to taste.
Set it aside for 2-3 hrs or overnight.
In a kadai, add a little ghee.
When the ghee is hot, on medium flame, add chopped onions, green chilies to it and saute it till the onions are translucent and softened.Wait till the onions and green chillies are a bit cooled and then take a mixer and blend it to a thick paste, adding a few teaspoons of water only if required.
We need a thick paste here.In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough.Saute on a medium flame, keep it covered, till the chicken cubes are cooked well.
Take out the chicken and keep it aside.Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it.
Sauté it for a minute.
Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together.
At this point, add chicken to the above mixture, mix together add some water if needed.Let it cook on medium-low flame for about 2 minutes or till the gravy seems a little absorbed and mixed very well with chicken.Now add garam masala and ground black pepper and fresh cream.
Mix properly.
Now when Dum Murgh Kali Mirch is almost done a chopped coriander.
Continue to cook on low flame.
Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs.Take a small steel katori put heated coal on it and place the steel katori in the middle of the kadai and pour a teaspoon of ghee or oil on it and cover the kadai immediately.
Let the smoke fill the kadai and flavour up the dish very well.Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled.
Turn off the flame and transfer to a serving dish.
Serve Dum Murgh Kali Mirch Recipe along with Whole Wheat Naan Recipe, and Chicken Keema Biryani Recipe, Papad Raita Recipe for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/Sum_Murgh_Kali_Mirch_Recipe_Chicken_Curry_in_White_Gravy-1.jpg, 15
Ingredients: tomato,salt,coriander (dhania) leaves,mustard seeds,paneer,asafoetida (hing),potato (aloo),green peas (matar),red chilli powder,water,ginger garlic paste,onion,cumin seeds (jeera),coriander powder,turmeric powder,garam masala powder,sunflower oil

Paneer Matar Keema Recipe, 1 cup Green peas (Matar) - boiled and slightly mashed,1/2 teaspoon Mustard seeds,Coriander (Dhania) Leaves - few sprigs,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,Salt - to taste,Water - as required,1 Tomato - finely chopped,1 Potato (Aloo) - boiled and mashed,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,1 tablespoon Ginger Garlic Paste,1/2 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),1/4 cup Homemade tomato puree, 65, North Indian Recipes, To begin making the Paneer Matar Keema Recipe, heat oil in a heavy bottomed pan.
Add cumin seeds, mustard seeds, asafoetida and let it splutter.Once the mustard seeds splutter, add the finely chopped onions.
Cook them till they turn soft and translucent.Once the onions are soft, add the ginger garlic paste and let it cook for about 2 minutes.After 2 minutes add the finely chopped tomatoes and tomato puree.Cover with lid and let it cook it for about 3 to 4 minutes.Next, add the spices including red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
Let it cook for 5 minutes.Now add the mashed potato, crumbled paneer and 1/4 cup of water.
Mix everything properly and let it cook for 6 to 8 minutes.After 6 to 8 minutes, add the boiled green peas, mix well, cover the pan and let the Green Peas Gravy With Vegetables cook for another 3 to 5 minutes.Once it is done, garnish Matar Keema recipe with coriander leaves and serve hot.Serve Paneer Matar Keema Recipe along with Dal Palak, Lauki Raita and Phulka for an everyday meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Matar_Keema_Recipe_Green_Peas_Gravy_With_Vegetables.jpg, 17
Ingredients: tomato,coriander (dhania) leaves,coriander (dhania) leaves,cloves garlic,carrot,onion,cardamom,potatoes,bay leaves,green chillies,salt,pineapple,green chilli,capsicum (green),cinnamon,raisins,green beans,coriander powder,garam masala powder,cashews some,red chilli powder,oil,pomegranate,butter,cabbage,cashew nuts,ginger,gms cottage cheese,celery

 Dry Navratan Korma (Recipe In Hindi),  1/2 cup pomegranate, 2 bay leaves, 2 onions - chopped, 2 tomatoes - puree, 1/2 tablespoon garam masala powder, cashews - some,1 cabbage - cut into small pieces, 1/2 cup green chili, 2 carrots - finely chopped, 1 cinnamon, 1 Inch ginger - chopped, 1 teaspoon celery, 2 potatoes - sliced, 1 cup butter, oil - as per use, green coriander - to garnish, 2 tablespoons raisins, 4 cloves garlic - chopped, 2 green chillies - chopped, Coriander (Dhania) Leaves - few for garnishing, Salt - as per taste, 1 capsicum (green) - chopped, 5 green beans - chopped, 1-1 / 5 tablespoon coriander powder, 1/2 cup cashew nuts - make paste, 2 cardamom, 1/2 Cups Pineapple - cut into small pieces, 1 teaspoon red chili powder , 100 gms cottage cheese - small pieces, 40, North Indian Recipes, To make Navratan Korma (dry), first of all prepare the ingredients.
Now heat oil in a pan and add pieces of paneer to it.
Fry it well and drain it to soak more oil on a tissue.
Add some more oil and add all the spices.
After 10 seconds, add onion and cook till it becomes soft.
After the onion is soft, add ginger garlic paste and green chillies.
Cook it for 2 to 3 minutes.
Now add tomato puree and cook for 3 to 5 minutes.
Now add chopped vegetables to it.
Mix well and then add coriander powder, red chili powder, garam masala and let it cook for 5 minutes.
Add cashew paste and butter after 5 minutes and mix them all.
After this, add 1/2 cup water and cover the pan.
Allow it to cook for 7 to 8 minutes.
When the vegetables become soft, add raisins and cashews to it.
After 1 minute add pineapple and pomegranate to it.
Turn off the gas, add pieces of panner and garnish the green.
Serve Navratan Korma (dry) with Phulka, Panchamel Dal and Bundi Raita for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Dry_Navratan_Korma__Nine_Gem_Dry_Curry_.jpg, 29
Ingredients: tomato,salt,rye,urad dal,water,curry leaves,sugar,dry red chillies,onion,tamarind paste,sesame oil

 Madurai Spicy Tomato Chutney Recipe,  1 tsp rye, 3 tsp sesame oil, 2 sprig curry leaves, 1/2 tsp sugar, 5 dry red chillies, 2 tomatoes, salt - as per taste, 1/4 cup water, 2 tsp tamarind Paste, 2 tsp urad dal,2 onions, 20, Tamil Nadu, To make Madurai Tomato Chutney Recipe, first cut the onion tomatoes and keep them separately.
Now heat oil in a pan.
Add dry red chillies, onions, tomatoes and cook for 5 minutes.
Turn off the gas and allow it to cool.
Pour this mixture into the mixer grinder with 2 tablespoons of water and grind it.
Now heat sesame oil in a pan.
Add mustard seeds and let it splutter.
Now add urad dal, curry leaves and cook the urad dal till it becomes golden brown.
Now add onions and cook till they become soft.
Now add the remaining tomatoes and cook till they become soft.
Now add ground tomato onion chili mixture, some water and let it boil.
Turn off the gas after boiling and serve.
Serve Madurai Tomato Chutney Recipe with Rava Idli, Keerai Sambar and Filter Coffee for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Madurai_Spicy_Tomato_Chutney_RecipeThakkali_Vengayam.jpg, 11
Ingredients: salt,wheat flour,ginger,asafoetida (hing),fennel seeds (saunf),potato (aloo),water,baking soda,dry red chilli,sugar,sunflower oil spray,kasuri methi (dried fenugreek leaves),cumin seeds (jeera),peanuts (moongphali),turmeric powder,green chillies,cauliflower (gobi) florets,sunflower oil

Baked Cauliflower Samosa Recipe, 2 cup Whole Wheat Flour,1 Dry Red Chilli,1 tablespoon Sugar,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1 teaspoon Cumin seeds (Jeera),5 Green Chillies,1 tablespoon Ginger - grated,1 cup Cauliflower (gobi) - small florets,Water - as needed,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Salt,1 tablespoon Sunflower Oil,1/4 cup Sunflower Oil,1/2 teaspoon Baking soda,Sunflower Oil - to spray,1 teaspoon Turmeric powder (Haldi),1 cup Potato (Aloo) - diced and peeled,2 tablespoons Raw Peanuts (Moongphali),1 pinch Asafoetida (hing), 85, Indian, To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.In a bowl, add 2 cup atta (wheat flour), oil, salt and baking soda.
Keep mixing with hand  until the dough becomes crumbly enough to take a shape.Add water and make a medium tight dough, almost like chapathi dough.
Cover it and rest it for 20 minutes.For Stuffing In a frying pan, heat oil, add raw peanuts, fry a bit till roasted, and then add dried whole red chilli, hing powder, fennel and cumin seeds for tadka and saute a bit.After seeds start crackling add blanched cauliflower and diced potato.Fry for about 2 minutes then add salt, sugar, turmeric powder, grated ginger and green chillies.
Mix it properly then let it cook on low heat.
Stir occasionally until vegetables are well cooked.
Add kasuri methi and let it cool before proceeding to stuffing it.Making SamosasPreheat oven into 350 F(180 C).Divide dough into 6-7 balls.
with a rolling pin roll each dough in a round shape to medium thickness then cut them in the middle.
Take one portion of the flattened dough and shape like a cone overlapping the flat side together.
Now put 1 and 1/2 tsp of stuffing inside the samosa cone and seal the edges with brushing water on the edges.
Cover them with kitchen towel otherwise it will dry out.In a baking tray, place a parchment paper and line up all samosas.
Spray some cooking oil over them.Bake samosas for 40 -45 minutes or when it nice golden in color.
Cooking time varies from oven to oven so after 30 minutes check them, when done, you can take them out and allow them to cool a bit before serving for snacks.Enjoy this Baked Cauliflower Samosa Recipe with Khajur Imli Chutney or plain tomato ketchup with a hot cup of Ginger Cardamom Chai for an evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Baked_Cauliflower_Samosa.jpg, 18
Ingredients: tomato,salt,mixed herbs (dried),basil leaves,red chilli powder,virgin olive oil,basil leaves leaves,cloves garlic,sugar,onion,lemon,chicken breasts

Tomato Basil Chicken Recipe, 1/4 cup Basil leaves - fresh leaves,2 teaspoons Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),1 tablespoon Mixed Herbs (Dried),2 Chicken breasts,10 cloves Garlic - finely chopped,Salt - to taste,Sugar - to taste,1 sprig Basil leaves - finely chopped,1 teaspoon Red Chilli powder,2 tablespoons Extra Virgin Olive Oil,1 Onion - finely chopped,3 cups Homemade tomato puree,3 tablespoons Lemon juice, 45, Continental, To begin making the Tomato Basil Chicken Recipe, wash and thoroughly clean the chicken breasts.
Into the bowl add the chicken, add mixed herbs, lemon juice, olive oil and salt.
Mix well.
Heat a skillet on medium-high heat to pan sear the chicken pieces.
Place the chicken pieces and cook only for a minute on both sides till it gets a light brown colour and is just about cooked.To make the tomato basil sauceHeat a saucepan with olive oil, add the garlic and onions and saute till until the onions soften and till the aroma wafts in the air.
Next add the torn basil leaves, tomato puree, herbs, red chilli powder, salt and sugar .
Bring the tomato basil sauce to a brisk boil.
After a few minutes, add the grilled chicken breasts into the tomato basil sauce.
Turn the heat to low, cover the pan and cook the Tomato Basil Chicken for about 10 minutes, until the chicken has absorbed all the flavours and is cooked through as well.Once done, turn off the heat and transfer the Tomato Basil Chicken Recipe to a serving bowl and serve hot.Serve  Tomato Basil Chicken Recipe along with some Garlic Bread With Herb Butter Recipe and Fizzy Pomegranate & Mint Mocktail Recipe for a weekend dinner or even for your house parties along with Herbed Buttered Rice Recipe With Green Peas and a Savory Melon Salad Recipe (Spiced with Ginger & Mint)., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Tomato_Basil_Chicken_Recipe-1.jpg, 12
Ingredients: tomato,salt,ginger,amchur (dry mango powder),coriander (dhania) leaves,ajwain (carom seeds),ridge gourd (turai peerkangai),jaggery,cloves garlic,onion,coriander powder,badi hari mirch (large green chilli),turmeric powder,sunflower oil

Turai Pyaz Hari Mirch Ki Sabzi Recipe-Ridge Gourd Stir Fry With Green Chili And Onions, 1/2 teaspoon Turmeric powder (Haldi),2 Badi hari mirch (Large Green Chilli) - diced,Salt - to taste,1 Tomato - finely chopped,1 inch Ginger - grated,1 teaspoon Coriander Powder (Dhania),Coriander (Dhania) Leaves - finely chopped,1 teaspoon Ajwain (Carom seeds),2 cloves Garlic - finely chopped,1 Onion - finely chopped,1 tablespoon Jaggery,1 teaspoon Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder),300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and diced, 30, North Indian Recipes, To begin making the Turai Pyaz Hari Mirch Ki Sabzi, first prep all the ingredients and keep ready.
Remove the seeds from the badi hari mirch and keep aside.Heat a teaspoon of oil in a pressure cooker, add the ajwain seeds and allow it to crackle.
Add the onions, ginger, garlic and saute until the onions become tender.Once the onions are tender, add the tomatoes and the rest of the masalas and saute for a few seconds.
Finally add the chopped Turai (ridge gourd), badi hari mirch and salt to taste.Add 1/4 cup of water, cover the pressure cooker and cook until you hear three whistles and turn off the heat.Once done, release the pressure immediately by running the cooker under cold water to release the pressure.Check the taste of Turai Pyaz Hari Mirch Ki Sabzi and adjust salt and spices accordingly.
Once done, stir in the coriander leaves, transfer to a serving bowl and serve.Serve the Turai Pyaz Hari Mirch Ki Sabzi Recipe along with Methi Thepla, Mooli Raita for a wholesome weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/1-Archana/Turai_Pyaz_Hari_Mirch_Ki_Sabzi_Recipe_Ridge_Gourd-1.jpg, 14
Ingredients: salt,green chilli,amchur (dry mango powder),coconut,fennel seeds (saunf),jaggery,red chilli powder,carrot,baby corn,coriander (dhania) leaves,coriander powder,turmeric powder,sunflower oil

Baby Corn Carrot Sabzi Recipe, 3 tablespoons Fresh coconut - grated,1 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 cup Baby corn - sliced,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 Carrot (Gajjar) - cut into medium sized cubes,1 teaspoon Fennel seeds (Saunf),1 Green Chilli - chopped,1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil,1 teaspoon Amchur (Dry Mango Powder), 40, North Indian Recipes, To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done.Allow the pressure to release naturally, drain excess water if there is any.Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.Add cooked vegetables and saute for 2 minutes.
Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.Once the masalas are coated well, add grated coconut and check for seasonings.
Finally add coriander leaves and serve hot.
Serve the Baby Corn Carrot Sabzi Recipe along with Tawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Baby_corn_and_Carrot_Subzi_Recipe.jpg, 13
Ingredients: tomato,salt,yellow moong dal (split),ginger,mustard oil,cloves garlic,black peppercorns,dry red chillies,onion,cumin seeds (jeera),coriander (dhania) seeds,turmeric powder

Moong Dal Dubka Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic,2 tablespoons Coriander (Dhania) Seeds,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1 cup Yellow Moong Dal (Split) - soaked for an hour,Salt - Salt to taste,1 inch Ginger,2 tablespoons Mustard oil,2 Tomatoes,1 Onion - roughly chopped,1 teaspoon Whole Black Peppercorns, 25, North Indian Recipes, To begin making Moong Dal Dubka Recipe, wash and soak the moong dal for an hour, then grind it to a coarse paste using a mixer grinder and keep aside.Make a fine paste of the ingredients mentioned in the spice paste table using a mixer and keep aside.Smoke mustard oil in a wide pan on medium heat till it is seasoned well.Add the ground spice paste into it and fry until the raw smell of the onion garlic goes away.Add the tomato puree, turmeric powder, season with salt and saute until the tomato puree is cooked well.Now, add the coarsely ground moong dal mix and enough water and let it simmer until the dal is cooked.It keeps getting thicker, so adjust the amount of water to your desired consistency and season with required salt.Switch off the flame and serve the Moong Dal Dubka Recipe along with Steamed Rice and Kalonji Gobi Aloo recipe for a hearty winter lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Moong_Dal_Dubka_Recipe.jpg, 12
Ingredients: salt,cucumber juiced strained,ice cubes,water,lemon,aerated water (soda water)

Cucumber Honey Limeade Recipe, 1 teaspoon Salt - (adjust),2 tablespoons Honey - (adjust),Ice cubes - to serve,1/4 cup Aerated water (Soda Water),1 Cucumber - juiced and strained,2 tablespoons Lemon juice,2 tablespoons Water, 22, Continental, To begin making Cucumber Honey Limeade Recipe, peel a cucumber and cut into small pieces.In a blender blend cucumber, strain in a strainer and extract the juice.In a mixing jar add honey, lemon juice, salt, cucumber juice and water.
Mix it well.Pour in a serving glass living 1/4 space for club soda.
Fill with chill club soda and add ice cube.
Cucumber Honey Limeade is ready to serve and enjoy.Serve Cucumber Honey Limeade Recipe as an energy drink on a summer evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Cucumber_Honey_Limeade.jpg, 6