Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal - 1/8 cup

Red Chilli – 5

Fennel - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut – ¼ cup, grated

Curry Leaves - chopped

Drumstick Leaves / Spinach - 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve warm with Aviyal, Butter and Jaggery or any other South Indian Chutneys.

Masala Chai

Cardamom - 3

Peppercorn - 4

Fennel seeds - 1/8 tsp

Cinnamon - a small pc

Clove - 2

Nutmeg - 1/4 tsp

Ginger - a small pc

Tea leaves - 2 tsp

Milk - 1 1/4 cup

Sugar - to taste

In a mortar add Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg and Ginger. Crush the ingredients using a pestle and keep aside.

Bring 1 1/4 cup Water to a rolling boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let it come to a rolling boil.

Stir in Sugar and reduce heat.

Let the Milk simmer for another 5 mins.

Remove from heat and strain the Tea into individual cups.