Limes and lemons are both citrus fruits packed with the goodness of flavour and nutrition. Limes are the smaller green variety while lemons are larger and yellow in colour.
1. Lemon Cake
Prep time: 15 minutes Cooking time: minutes
- ½ cup butter [substitute with veg oil if desired]
- 1 cup sugar
- 2 eggs well beaten
- 2 tablespoons lemon juice
- A pinch of salt
- ½ teaspoon lemon zest
- 1½ cups flour
- 1 teaspoon baking powder
In a bowl mix sugar and butter well. Add eggs and lemon juice. Sift flour and baking powder together. Add this to the sugar-butter mixture and combine well. Sprinkle the lemon zest and mix.
Pour into a well greased baking pan and bake at 300 degrees till golden brown [1 hour approximately].
When cool, turn the cake over out of the pan. Mix 1 tablespoon of lemon juice with 1½ tablespoons of sugar. Poke the top of the cake with a fork or tooth pick and drizzle the lemon juice over the cake. This enhances the flavour and keeps the cake moist.
P.S. You might like to sprinkle powdered sugar/ icing sugar over the top of the cake.
2. Lemon Chicken
Prep time:15 minutes Cooking time: 30 minutes
- 1 chicken cut into 8 large pieces [only chicken legs may be used also]
- 12 flakes of garlic crushed
- Pepper powder 1 teaspoon
- 2 lemons’ juice
- 3-4 tablespoons vegetable oil
- Herbs -Rosemary and Thyme
Marinade chicken pieces in garlic, lemon juice, salt, pepper and i tablespoon vegetable oil. Set this aside for at least 2 hours in refrigerator. Then in a shallow pan, pour oil and pace the marinated chicken pieces in it. Sprinkle herbs over it and cook on slow fire with the pan covered for approximately 15 minutes. Flip the chicken pieces over one by one and continue to cook with the lid on for another 15 minutes or till the chicken is well done. Transfer onto a plate and serve hot with a sprinkling of herbs and lemon wedges.
P.S. A light and fresh dish with a burst of citrus flavour.
3. Lemon Barley Water
The beta glucans in the barley water help to flush out toxins and cleanse the system.
Heat about 4 glasses of water and 2 tablespoons of pearl barley. Bring to boil and allow to cook for about half an hour on a low flame. Cool and store in refrigerator for 2-3 days.
This barley may be had plain or along with lemon juice for best results. Pour the barley water in a glass. Squeeze the juice of half a lemon into it. You may add a pinch of black salt [kala namak] or honey to it. This a refreshing and healthy drink which may be made at home easily.
P.S. Do not throw away the lemon peel. Freeze it and use it later by grating it into a soup , cake or salad.