Lemon Rice Recipe

Ingredients:

• 3 cups Cooked Rice, 2 tbsp. Lemon Juice
• 1 tsp Mustard Seeds, 2 tsp Chana Dal, 1 tsp Urad Dal
• ¼ tsp Turmeric Powder, ? tsp Asafetida
• 2 tbsp. Peanuts, 10 Cashews
• 4 Green Chilies, 2 Dried Red Chilies, 1 Sprig Curry Leaves
• 2 tbsp. Oil
• Salt

Instructions:

Spread the cooked rice on a wide plate and set aside. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little. Then add the cashews and fry until they are golden browned. Add slit green chilies, red chilies and curry leaves and fry for a few seconds. Now add the Asafetida and fry for a couple of seconds. Add turmeric and turn off the flame. Pour this mixture on the rice. Add salt and lemon juice to the rice and combine everything. Serve!

Baby Potato Balls

Ingredients:

Baby potatoes- 500 grams, Whole dry red chilli-4, Urad dal- 1 tbsp.

Black peppercorn- 1 tbsp., Mustard seeds-1/2 tsp, Curry leaves- about 4-5 leaves

Salt, Coriander seeds - 1 tsp

Asafetida powder

Small onions- 10-15, Cooking oil

Instructions:

Dry roast the red chilies, lentils, black peppercorn & coriander seeds. Allow them to cool & grind them to a fine powder. In a frying pan add oil and once hot add dash of asafetida powder. Add mustard seeds and allow them to crackle. Add curry leaves and shallots, sauté them till golden brown. Stir in the potatoes and adjust salt according to taste. Add the spice powder and cook the potatoes on a low flame for 5 minutes. Potatoes get a lovely brown color with the spices. Remove from flame and serve!

Chilled Cumin Drink

Ingredients:

• ½ cup mint leaves, ½ cup cilantro, ½ inch piece of ginger
• 2 tablespoons lime juice, ½ teaspoon roasted cumin powder
• ¼ teaspoon asafetida
• 2 teaspoons black salt, 1 teaspoon regular salt, ¼ teaspoon ground black pepper, 1 teaspoon granulated sugar, 2 teaspoons dry mango powder, 1 tablespoon tamarind paste
• 4 cups chilled water

Instructions:

Add mint leaves, cilantro, ginger, and ½ cup water to a blender. Blend until smooth. Transfer the paste to a glass bowl. Stir in lime juice, roasted cumin powder, asafetida, black salt, regular salt, ground black pepper, granulated sugar, dry mango powder, and tamarind paste. Add the remaining 3 and ½ cups of water and stir well. Refrigerate it for 3-4 hours for the flavors to come together. Pour the drink into serving glasses. Add a few ice cubes and serve chilled.