South Indian lemon rice is a quick and flavour-packed way to use leftover rice. With crunchy peanuts, golden cashews, and a bright punch of lemon juice, it’s perfect for busy days or travel. Lightly spiced and aromatic, this rice dish comes together in minutes with simple ingredients and a short tempering process. It’s a regular feature in South Indian homes, especially during summer or fasting days.

Dhaniya Panjiri and Panchamrit are two sacred and traditional offerings prepared especially during Janmashtami, fasting days, and auspicious Hindu rituals. Dhaniya Panjiri is made by slow-roasting whole coriander seeds, nuts, makhana, coconut, and magaz in ghee, creating a fragrant, nutritious mixture believed to cool the body and aid digestion. Panchamrit, meaning “five nectars,” is a divine blend of milk, curd, sugar, honey, and ghee, enriched with nuts and finally blessed with fresh Tulsi leaves. Together, these two preparations symbolise purity, nourishment, and spiritual significance, making them essential items in puja prasad.

Indians have been making turmeric milk, or haldi doodh, for generations. This golden beverage, full of medicinal value, was the remedy grandmothers swore by whenever their grandchildren had a cold, sore throat, or trouble sleeping. Learn how to make this age-old cup of goodness in a matter of minutes.