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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

1 cup lemon juice 2 cups water 2 cups sugar A large piece of ginger ¼ tsp salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When ser

Cardamom - 5 pods, crushed using a pestle Lemon - 4, juiced Sugar - 1/2 cup Salt Mix the crushed cardamom, lemon juice, sugar, and a pinch of salt in a container. Stir thoroughly and let it sit at room temperature, stirring frequently, until the sugar is completely dissolved. Add 2 cups of cold water and mix well. To serve, pour the lemonade over ice cubes and adjust with more water to your preference.