Step 1: Prepare the Batter: In a mixing bowl, combine the chickpea flour, turmeric, coriander, garam masala, cayenne, and salt. Add the melted ghee and lemon juice. Gradually pour in the chilled water while whisking continuously until a smooth batter forms (consistency of heavy cream). Cover and allow the batter to rest for 10–15 minutes.

Step 2: Prepare the Vegetables: Wash and dry all vegetables thoroughly. Slice them into uniform pieces to ensure even cooking. Keep the prepared vegetables at room temperature.

Step 3: Fry the Pakoras: Heat ghee or oil in a deep frying pan to 180°C (355°F). Whisk the batter vigorously for 2–3 minutes (stir in baking powder if using). Dip each vegetable piece into the batter, coating it evenly. Fry in hot oil until golden brown and crisp, turning occasionally. Remove with a slotted spoon, drain on paper towels, and serve warm as prasadam.

1. Drain the soaked rice and grind it coarsely or crush it slightly with your fingers.

2. In a heavy-bottomed pot, heat ghee and roast the sliced almonds until golden. Set them aside.

3. In the same pot, bring the milk to a boil. Add the crushed rice and reduce heat to low.

4. Cook on a slow simmer for about 30-35 minutes, stirring frequently to prevent burning, until the rice is completely soft and the milk is reduced by half.

5. Stir in the sugar, cardamom powder, and the saffron-soaked milk. Cook for another 5-10 minutes until the kheer thickens to a creamy consistency.

6. Garnish with the golden roasted almonds. Serve warm or chilled as a sweet offering.

1. Place the finely diced cucumbers in a strainer and squeeze gently to drain excess water. Transfer them to a mixing bowl.

2. Add the coarsely crushed roasted peanuts, grated fresh coconut, fresh coriander leaves, sugar, and lemon juice to the cucumbers.

3. Heat 1 teaspoon of ghee in a small pan. Add cumin seeds and curry leaves, letting them sizzle.

4. Pour this warm tempering over the cucumber salad and mix well.

5. Add salt just before offering to keep the cucumbers crisp. Offer as prasadam.

1. In a large mixing bowl, combine the finely shredded green cabbage and julienned carrots.

2. In a small jar, whisk together the soy sauce, sesame oil, maple syrup/honey, and freshly squeezed lemon juice until emulsified.

3. Pour the vinaigrette dressing over the shredded salad and toss well to ensure even coating.

4. Garnish with toasted sesame seeds. Serve immediately or let it sit in the refrigerator for 20 minutes to allow the flavors to meld together.