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Cardamom - 5, crushed using a pestle Lemon - 4, juiced Sugar - 1/2 cup Salt In a container add the Cardamom pods, Lemon juice, Sugar and required Salt. Mix well and let stand at room temperature, stirring frequently, until the Sugar has completely dissolved. Add 2 cups cold Water and stir well. To serve, pour prepared Lemonade over ice and adjust to taste with additional water depending on personal preference.

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