bittergourd/karela recipes

Delicious Bittergourd /Karella/Karavila Recipes – A Sure Antidote For Diabetes

Recipe No : 1

Bittergourd Stir fried with Onions – Delicious side dish

bittergourd, karella stir fry

karella

Despised for its bitter taste,  karela is not favoured by many.  However, it is not a secret that  Karela is relished by those who are aware of its therapeutic value and innumerable health benefits.  This page is especially dedicated to bittergourd recipes due to the amazing medicinal values in it.

Karela has active substances such as charantin with anti-diabetic properties which act as insulin that help to control blood sugar levels!  Diabetic patients could reap full benefits of Karela by drinking juice of it first thing in the morning to flush out toxins and excess blood sugar.  Consuming Karela in regular basis will help the body to combat against building up excess sugar levels and stay in control with diabetes.

This recipe outshines all my other Karela recipes for its delicious taste and crunchy texture which is incredibly appetising.  Unbelievably, the few lemon juice drops added to the stir fry at the end, enhance the taste in a great deal and make it quite pleasant to the taste buds too.

So, please make this simple recipe and enjoy it at least once in two weeks and keep yourself healthy and revitalized.




Only the basic few ingredients are needed to make this dish:

Bittergourd / Karela / Karavila 4 medium
Onions 2 large
Kashmiri Chilli Powder 1 tsp
Turmeric 1/2 tsp
Lemon juice  a few drops
Salt as required
Olive oil 2 tbsps

Let’s make :          

Important : Do not wash Karela before cutting

 

  • Cut dainty, thin rounds with seeds and all (Nothing should be wasted)
  • Sprinkle 1 tbsp of salt and keep aside for 20 – 30 mins
  • After 20 mins, place karela in a colander and wash under a cold tap until salt is removed
  • Squeeze dry and keep aside

Stir fry

*Add olive oil and heat up a wide pan

*Add Karela and stir fry for about 3-4 mins or until slightly tender

*Drop chopped onions and continue stir frying for a few mins or until  Karela gets crispy

*Add turmeric, salt and Kashmiri chili powder

*Cover and lower the flame.  This will allow uncooked bits to cook evenly and all the spices to blend.  Upto 3-4 mins is sufficient

*Open the lid, squeese a few drops of lemon juice and give a good mix under medium flame

*Done

*Enjoy the delicious, crispy Karela stir fry as a side dish with your main meal



Recipe No : 2 

Stuffed Bittergourd – Delicious in every bite!

karella stuffed

I described this recipe as “Karella, at its best” because, nothing of this vegetable is wasted in the cooking process: whole pod of this vegetable, the skin, seeds and the ‘fleshy part’, is being used to make this glorious dish; not only is it delicious, but also is rich in medicinal value.

This particular cooking method stems from Punjabi cuisine tradition, which later on spread its way across India, favoured  by many cultures for its unique taste, enriched with numerous health benefits.

It has been renowned as a super diabetes buster for ages.  New findings through extensive research have proved that the seeds of Karella form a robust fighter against cancer cells, which guaranteed its rank among super vegetables provided by nature.

Although, stuffed karella is normally deep fried in some recipes, I took steps to to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, I can assure you that according to this recipe karella comes with its best to your plate!


You will need the following ingredients;

Bittergourd (medium) 6
Large onion 1
Ginger garlic paste 1 tbsp
Chili powder 1/2 tsp
Coriandar powder 1 tsp
Turmeric powder 1/4 tsp
Mango powder (amchoor) 1tsp
Cumin seeds whole (Jeera) 1 1/2 tsp
Lime juice 1/2 tsp
Salt 1tsp

Let‘s make it;

 

Scrape it

  • Wash Karella and scrape the skin off.
  • Slit in the middle, take the seeds out from the cavity using a small spoon.
  • Chop the skin and seeds very thinly, sprinkle 1 tbsp of salt and keep aside for 1/2 hr.
  • Rub salt inside the cavities of Karella and keep aside at  the same time.

  • After 1/2 hr, wash both karella cavities,  chopped skin and seeds and squeeze, drain the water away using a sieve.

Stir fry it

  • Heat 1 tbsp of olive oil in a pan.
  • Splutter cumin seeds and hing.
  • Add chopped onion and saute until golden.
  • Add ginger garlic paste. Fry.
  • Add all the spices and fry.
  • Add gram flour and mix all thoroughly.
  • Add salt and check the taste.
  • Toss some chopped coriander leaves.
  • Your filling is ready!

Fill it

  • Fill cavities of each karella with the filling.
  • Spray olive oil around the pan and arrange karella side by side.

Stream it

  • Toss a bit of oil on top.
  • Cover and let the karella cook in the steam under low flame while turning occasionally, not letting them burn.

  • Finally, sprinkle little olive oil on top, toss some coriander leaves and serve warm with rice or rottis.

 

Recipe No : 3

Bittergourd (Karela) Curry – Juicy and flavourful curry inspired by Panjabi cuisine

karella curry

Karela curry

karavila

This juicy Karella/Bittergourd curry, inspired by Panjabi cuisine is a delicious blend of bitterness of Karelas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients; Karela, Onions and Tomatoes

And only 3 main sprices :

  • Chilli powder
  • Turmeric
  • Salt

Bitter Gourd is known as a  sure diabetes buster according to ayurvedic medicine.  This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow.  However, If you get the ingredients and their proportions right this is simply the best karella dish you can prouduce.

So, let’s make it;

What you will need;

Bitter Gourd/Karella/Karavila 4 medium
Onions(Indian Onion) 3 large or 4 medium
Chili powder 1/2 tbsp
Riped and Juicy Tomatoes 3 large or 4 medium
Turmeric 1 tsp
Salt 1 tsp
Olive oil 3 tbsp

Let’s make it:

  • Cut the Bitter gourds in thin rounds. Do not wash before cutting.

karavila-300x203 Sprinkle Salt liberally, about 2 tbsp and leave for up to 4 hrs.  This will take out some of the  bitterness of Karella and make them soft enough to cook.   If you are serving this dish to a diabetic patient, leave only for 2 hrs in salt or not salt at all, so that most of the bitterness which is the antidote for diabetes,  is intact. karavila-3-300x263

  • Wash Karella in a colander under a cold water tap.
  • Squeeze out water.
  • Heat up  Olive oil in a wide pan.
  • Add the round Karella pieces and fry them until they turn Brown/Golden, while turning constantly. (Pls. see the pic for the colour)

karella-300x215

  • Meanwhile cut tomatoes in small chunks and onions thinly. (Adding more onions and tomatoes make this dish more juicier and larger in quantity.

tomato-300x224

  • Once the Karella pieces turned into brown/golden colour, add tomatoes, onions, chili powder, turmeric and 1 & 1/2 tsp of salt, all at the same time.

tom-300x224 Now mix everything together and cook under medium fire, uncovered.  Remember to stir every now and again allowing it not to touch the bottom of the pan.  Do not lower the flame to minimum or cover the pan as the curry will become too watery.

  • The Karella will take about 1/2 hr to cook properly
  • Taste and add more salt if required
  • Slit three green bullet chilies in the middle and drop
  • Cover and lower the flame to the minimum and cook for about 5 min.  This will allow the juices to run
  • Let the curry rest for a while before serving (make it the day before for a juicier version)
  • Serve with hot white rice or chapatis

Recipe No : 4

Bittergourd (Karela) Stir Fried With Fresh Coconuts

Karella stir fry

I love the crunchiness of the Karella slices in this dish despite its mild bitterness and the fresh coconut in it contributes to a very pleasant sweetness.

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

Ingredients you will need;

karavila2-300x175

 Light green, very tender bitter gourd 3
Freshly scraped/grated coconut a handful
Salt to taste  
Pepper powder 1 tsp
Onions 1 large
Curry leaves and two pinches of turmeric  
Oil 1 tbsp

 Let’s make;

  • Slice up the bitter gourd very thinly.

karavila-300x203

  • Remove all the seeds

karavila-3-300x263

  • Sprinkle a little salt water and keep aside for 5 mins.
  • Mix grated coconut with a bit of turmeric(optional) salt to taste and pepper powder.
  • Squeeze  the bitter gourds to remove excess water and immediately mix with the coconut.

nfd

  • Slice the onion very thinly.
  • Heat oil in a wok and splutter some mustard seeds(optional).
  • Saute onions until slightly golden. Toss a lot of curry leaves.

karavila2

  • Add bitter gourds mixed with coconut.
  • Stir fry continuously.  (Do not close the lid or add water at any point)
  • Toss often and stir fry until the bitter gourd pieces no longer taste raw but nice and crunchy as well as taste great.
  • Adjust salt and pepper.
  • Done!!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Beetroot Rice – A Colourful And Healthy Rice Dish For Kids

Beetroot rice

Serve this pretty dome of Beetroot rice with full of flavours to any kid with fussy eating habits and witness how delightfully he will polish the plate off in minutes!  Make a cheerful food art blending several other colours and kids will go crazy!

This is definitely a very clever way to include beetroot into your kid’s diet.  The vibrant glossy red colour, the natural sweetness of beetroot and the most uncomplicated way of making it preserves all the goodness, flavours and colour in the dish.

What is special in this recipe is that it tastes simply the best on its own without any accompaniment.  However, I add a sliced boiled egg and scatter some poppadums when I serve older kids.  For little ones, just serve as uncomplicated as it is!




Gather the following ingredients:

Cooked Rice 1
Beetroot 1 large or 2
Onion 1
Garlic 3 cloves
Olive oil or any kind of oil 1 tbsp
Butter 1/2 tbsp
Curry Leaves (optional)
Salt and Pepper powder

Let’s make :




  • Grate the beetroot finely (Use a fork to hold the pieces to make it easier)




  • Heat oil in a wide wok
  • Saute’ chopped onion
  • Add chopped garlic and stir fry a little
  • Break the curry leaves into small pieces and drop
  • Add all the grated beetroot and stir fry a minute
  • Add salt and pepper powder
  • Drop a dollop of butter for a buttery taste (You can omit this for a more healthier version)
  • Add rice little by little while mixing rapidly
  • Give a good mix and adjust the taste
  • Serve in a bowl or as a dome on a pretty plate
  • Yum!

Beetroot rice

Vegetable Roti – Delicious vegetarian street food in Sri Lanka

Make these delicious vegetable rotis for your loved ones today!  They will love the flavourful vegetable filling with a bite of  chunks of potatoes in-between and the golden wrap of the roti.

White cabbage in the vegetable filling contributes a lot to make it delicious and flavourful, so find a small, tender white cabbage and shred it as thin as possible for this recipe.

So, let’s make it,




1st Step : Make the dough for rotis

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1/2 tsp
Baking powder  1/2 tsp

Knead it :




  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

2nd Step : In the meantime, make the vegetable filling.

You will need :

Salt  1/2 tsp
Ground black pepper and chili powder  1/2 tsp each
Garlic chopped  3 cloves
Green chili slit  1
Onion chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Turmeric powder/Mild curry powder 1/2 tsp each
Oil 1 tbsp

Stir fry it :




  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shreded cabbage and start stir frying until they wilt slightly.

  • Add the slit green chili and leek and continue stir frying for a min or two.  Do not over cook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste.
  • Give a good mix, cover and keep aside

3rd Step : Fill and bake the rotis

 

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up

  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

Spinach masala – Inspired by Hydrabadi cuisine

Spinach-main2nfd

This is a super-healthy , mouth-watering dish with a silky texture that goes deliciously well with a dome of hot rice, presented in this pretty flowery dish, which came with the full dinner set gifted to me by my dearest friend, Aliya.

By spluttering cumin seeds in hot oil at the beginning,  gives a distinct aroma and flavour to this dish; hence, cumin seeds are a must.  Moreover, adding plenty of onions enhances its moisture and  flavour.  Keeping these two tips in mind, you will fix this delicious dish in a jiffy!




What you need:

 Spinach 1 bag (250 g )
 Onions  2 large
 Tomato  1
Ginger garlic paste  1 1/2 tbsp
 Chili powder, coriander powder, garam masala powder,  turmeric powder , salt 1/2 tsp each
 Oil 2 tbsp
 Mustard and cumin seeds  1/2 tsp each

Let’s make :

  • Splutter mustard seeds and cumin seeds.
  • Add chopped onion and saute until golden.
  • Sprinkle salt.



nfd

  • Add chopped tomato.
  • Add chili powder, turmeric powder, garam masala and coriander powder.
  • Fry until all combined.

nfd

  • Drop the bag of spinach and mix.

nfd

  • Cover and cook for 10 mins, mixing in between.

nfd

  • After all come together fry a bit more, lid open.
  • Adjust salt.

nfd

  • Ready to serve.

spinach




 

 

 

 

Upma – A silky soft veggie semolina / Rulang Upma

nfd

Upma is a very healthy breakfast choice in South India given it’s main ingredient; very light tiny beady, Semolina or Sooji in Hindi.   To get the soft and silky texure,  stick to  the following propotions : 2 cups of water to 1 cup of Semolina.  A little more water could turn it into a lumpy mess.

This could be made plain, omitting the vegetables, but by adding any veggies of your choice could make it much more healthier.  Also, kids will love the assorted colours that will look so tempting!




What you need:

Semolina / Rulang / Sooji 1 cup
Hot water 2 cups
Yellow split lentils – chana dhal 1 tbsp
1 Carrot – cut into tiny cubes
4 Green beans – cut into tiny pieces
Curry leaves
Green chili – split in the middle 1
Mustard seeds  1/4 tsp
Onion – chopped 1
 Olive oil  1 tbsp

nfd




Let’s make :

  • First dry roast semolina for a min or two being careful not to change its colour and keep aside.
  • Heat oil in a non-stick pan and crackle mustard seeds.
  • Throw a handful of crushed curry leaves and chana dhal.  Slightly brown.
  • Add the chopped onion and saute until golden and add the green chili.

nfd

    • Now, add the chopped carrots and beans.  Stir fry a bit.
    • Pour 2 cups of hot water and add salt to taste and let it boil away.
    • ,Then, slowly add half of  roasted semolina while stiring rapidly, otherwise, it will give lumps.
  • Add the other half while stiring.

nfd

    • Mix all together, check for salt,  close the lid and let it cook under very low fire for exactly 3 mins.
    • Open the lid, let the steam escape, squeeze 1/4 of a lemon give a good mix.
  • Garnish with chopped coriander leaves and serve hot.

Tips:




    • To make it look more attractive, you can fill into a  glass bowl, press down and turn upside down on a plate, then remove the bowl slowly, leaving a dome in the middle. Yapeee!
  • You can add a pinch of saffron to make it look subtly golden colour while cooking.

steamed veggies

Streamed Vegetables – A perfect healthy dinner for everyone

boiled vegetables

An assortment of vegetables in vibrant colours , stir fried mushrooms and a couple of fried fish fillets to go with them, has the culinary potential to be a favourite choice for a complete and healthy  dinner.

Rather than boiling veggies, they are steamed here to keep their natural goodness intact.  Also, mushrooms are stir-fried lightly in soy sauce so that they enhance the taste of this platter.

I have introduced garlic into this, because of its invaluable health benefits as a cholesterol buster and a purifier of the whole system of internal organs.




Health benefits of garlic

https://food.ndtv.com/food-drinks/powerhouse-of-medicine-and-flavour-surprising-health-benefits-of-garlic-1200468

Now prepare the veggies:

    • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)
    • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull
    • Heat a wide wok and drop a teaspoon of butter and let it melt
    • Toss the veggies in butter, season them with salt and pepper
  • Your vegetables are ready!!

Prepare the mushrooms :

  • Slice up the mushrooms into chunks
  • Heat up a little bit of olive oil in a wok
  • Toss the mushrooms until they are soft
  • Sprinkle some soy sauce and stir fry a little. (do not overcook)
  • Sprinkle two pinches of sugar and toss a little longer
  • Mushrooms are done!

Serve :

  • Now arrange all veggies and mushrooms in a wide plate attractively.
  • Bon appetite !!



Raita – Creamy youghut accompaniment for Biryani or Parathas

Raita

The silky texture in this raita will make a juicy accompaniment for parathas, biryani or any kind of rice or rotis.  Kids will love to scoop it up with pieces of parathas and enjoy the cool, refreshing creaminess of it.

As a matter of fact, it’s a cooling balance for spicy dishes and the pro-biotic in yoghurt helps in digesting food.

There are many varieties of popular raitas, but this one with cooling cucumbers, combined with juicy tomatoes, is my favourite.  The pan roasted cumin in this raita gives a nice aroma as well as a form of catalyst to stimulate digestion.

Make this easy raita : 

Whisk it

  • Take two dollops of full fat plain yoghurt, mix 2 tbsp plain water and whisk until smooth and creamy.
  • Add  red onions, a juicy tomato (deseeded), cucumber cut into small chunky pieces.
  • Season with salt and pepper powder.

Roast cumin

  • Heat up a pan and sprinkle some cumin seeds. Dry roast them until golden and grind them using a pestle and mortar
  • Sprinkle the crushed cumin seeds.
  • Toss some thinly cut mint leaves
  • Mix all well and adjust the taste.
  • Your raita is ready!

Click on THE

Older Post bar  below 

for more recipes on this category

Tomato curry – Juicy tomatoes in a creamy curry

tomato curry

Gather the following ingredients:

  • 2 Large juicy tomatoes
  • 1 large onion
  • 1/4 tsp of mustard seeds
  • Curry leaves, green chili
  • Salt, Chili powder, Mild curry powder and turmeric
  • Maggi coconut milk powder
  • 1/4 tsp Sugar

 

How to make : 

  • Chop tomatoes and onion
  • Heat up oil in a pan, crackle some mustard seeds
  • Add curry leaves and chopped onion
  • Fry until the onions are golden
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying
  • Add chopped tomatoes and a slit green chili.  Fry.
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic
  • Spread some crushed curry leaves on top
  • Sprinkle two pinches of brown sugar ( Adding sugar will beautifully balance the flavours)
  • Delicious with rotis, thosa, string hoppers, hoppers or with plain rice

Click on THE

Older Posts bar 

below 

for more recipes on this category

thosai

Sri Lankan Thosa – Soft flat crepes made by Urind and Rice flour

Thosa

thosai

 

Thosa is a big peg of  South-Indian-cuisine jigsaw and has been quite popular in the Indian sub-continent  – and beyond –  since time immemorial.

They are  soft, spongy discs, made from a combination of Urind flour and Rice flour with an unquestionable potential for a healthy meal. Since they taste delicious with tomato curry,  I have introduced here the meal with the green chili coconut chutney, in order to make the meal an unforgettable culinary feast. Had it not for the guidance that I got from my cousin, Thanuja, from  Sri Lanka, I would have struggled  in perfecting this amazing culinary delight.

What you need :

Urind whole 1/2 cup
Basmati rice 2 cups
Fenugreek sees 1/2 tsp
Onions 1 medium
Curry leaves, a few red chili whole, garlic chopped
Salt to taste
Bicarbonate of soda 3 pinches

 Let’s make:

Soak it

  • Wash and place both Urind,  Bastmati rice and fenugreek seeds in a wide bowl and fill it with water at least two level above the grains.
  • Leave it overnight – uncovered.  If you cover, it becomes slimy.

Grind it

  • Next day morning, drain the water and grind the grains into a smooth paste using a glass or two lukewarm water.

Ferment it

  • Place it in a wide bowl, cover with a tea towel and then a heavy lid on top.
  • Let it ferment near your stove, where enough heat generates during cooking.

Salt it

  • Around 5 p.m. open the lid and mix more warm water, a tsp or two salt and 2 pinches of bicarb.
  • Close the lid again.  Let it rest.

Make it

  • At dinner time around 7 your batter is ready to make thosa.

Temper it

  • Cut the onion into small pieces, crush curry leaves, break red chili whole into small pieces and shake off the seeds, cut a garlic clove into small pieces, keep ready 1/4 tsp of mustard seeds ready.
  • Heat up 2 tbsp of oil in a frying pan and toss mustard seeds first.  Let it crackle and toss the rest .  Let all fry and turn into brown colour.  Be careful not to burn them.  Now pour everything on to the batter and give a good stir.

Thosa5

Pan fry it

  • Heat up a flat non-stick pan and spray oil on to it.
  • Take a ladle full and slowly drop it on the pan and quickly spread it around the pan with  the back of the spoon being careful not to let the spoon touch the bottom of the pan.
  • Bake both sides until golden.
  • Place all cooked ones on a foil sheet.

Make the accompaniments

Tomato curry 

tomato curry

How to make : 

  • Chop two large juicy tomatoes and a large onion .
  • Heat up oil in a pan, crackle some mustard seeds.
  • Add curry leaves and the chopped onion. Brown them.
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying.
  • Add chopped tomatoes and a slit green chili, stir fry until all comes together as thick.
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame.
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame.
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic.
  • Spread some crushed curry leaves on top.
  • Sprinkle two pinches of brown sugar.  Adding sugar will beautifully balance the flavours in this gravy.
  • Done!!

Green Sambol

green chili sambol

How to make : 

  • Place two chopped green chilies, Some crushed curry leaves, a handful of fresh coconut, chopped half an onion, salt and crush all together using a hand blender.
  • Mix freshly squeezed lemon juice.
  • Adjust the taste.
  • Ready!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin