Prep Time: 20 mins | Cook Time: 15 mins | Serves: 3–4

Ingredients:

• Cooked rice – 2 cups (cooled)
• RG Tamarind – 100 gm (soaked in ½ cup warm water)
• RG Gingelly Oil – 2 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – 8–10
• Dry red chilies – 2–3
• Green chilies – 1 (slit)
• Asafoetida – a pinch (or RG Asafoetida Powder)
• Turmeric powder – ¼ tsp
• Salt – as needed
• Jaggery – ½ tsp (optional, for balancing tanginess)

Method:

1. Prepare Tamarind Extract:

• Soak RG Tamarind in warm water for 15 minutes.
• Squeeze well and extract the thick pulp. Keep aside.
  

2. Make the Tamarind Paste:

• Heat RG Gingelly Oil in a pan.
• Add mustard seeds, red chilies, curry leaves, green chili, and a pinch of asafoetida.
• Pour in the tamarind extract, turmeric, salt, and jaggery (if using).
• Cook on medium flame until the mixture thickens and oil begins to separate.
  

3. Mix with Rice:

• Spread the cooked rice in a wide bowl.
• Pour the tamarind paste over it and mix gently until the rice is evenly coated.
  

4. Serve:

• Garnish with fried curry leaves or roasted peanuts (optional).
• Serve warm with papad or pickle for a wholesome meal.
  

Posted on: 9th Sept

Prep Time: 5 mins | Cook Time: 0 mins | Serves: 1

Ingredients:

• RG Nannari Sarbath – 2 tbsp
• Lemon juice – 1 tsp
• Chilled water or soda – 1 glass
• Ice cubes – 4–5
• A pinch of salt (optional)
• Lemon slice & mint leaves – for garnish
  

Method:

1. Prepare the Drink:

• In a tall glass, add RG Nannari Sarbath and lemon juice.
• Mix well until combined.
  

2. Add Water & Ice:

• Pour in chilled water or soda. Stir gently.
• Add ice cubes to keep it refreshing.
  

3. Garnish & Serve:

• Garnish with a lemon slice and fresh mint leaves.
• Serve immediately for the perfect summer cooler.

Posted on: 9th Sept