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.

Gun Powder

Red Chilli - 12

Rice - 1/4 cup

Channa Dhal - 1/4 cup

Peppercorn - 1/4 cup

Urad Dhal - 1/2 cup

Hing - a small pc

Curry Leaves

Salt

Dry Roast Red Chillies, Rice, Channa dhal, Peppercorn, Urad dhal, Hing and Curry leaves in a medium flame until the mixture begins to brown.

Allow this mixture to cool down completely and transfer to a blender along with required Salt. Grind this mixture to a coarse powder.

Badam Milk

Almond - 40

Milk - 4 cup

Saffron - 1/2 tsp, soaked in hot Water for 30 min

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the Almonds in hot Water for about 20 min. Blanch the Almonds and slice about 10 of them and keep aside. Place the remaining Almonds in a blender and grind to a smooth paste along with 2-3 tbsp. of Milk.

Bring the Milk to a rolling boil in a heavy bottom pot. Simmer the Milk on low heat for 10 - 12 minutes. Make sure you stir it intermittently to avoid burning and sticking at the bottom.

Slowly add the prepared Almond mixture to the Milk; stirring continuously until completely mixed through.

Add Saffron Water, Cardamom powder, Nutmeg powder, Sugar and Rose Essence. Stir well.

Simmer until Milk is reduced to about ¾ its original quantity.

Transfer to a serving pitcher and refrigerate until ready to serve.

When ready to serve pour into individual glasses and garnish with sliced Almonds and Saffron strands.