Lavender Lemonade 

6 cups water divided 1/2 cup sugar 1/4 cup honey 3 Tbsp dried lavender 2 cups lemon juice mint leaves juice(optional) Lemon slices and lavender petals for garnish Method Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in honey and lavender.
Allow mixture to steep for 1.5 hours . Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture! In a large jar, combine freshly lemon juice, mint leaves juice,lavender mixture and water. Lavender lemonade is ready, Serve over ice and Enjoy!

Baked Apple Roses 1 Large Apple 1 Sheet of Puff Pastry, thawed 1/2 Lemon - Juice 2 tablespoon Jam Cinnamon and Ground Gloves (sprinkle to taste) Method Slice your apple and carefully take the core out without breaking the apple. Slice your apple pieces into thin strips of apple. Place those apple slices in a microwavable bowl of water with a half-lemon juice. Microwave the apple pieces for 3 minutes to soften and drain the water. Roll out your thawed puff pastry sheet on a slightly floured surface and cut into even long strips. On each strip spread a thin layer of jam. Starting on one end, place the apple strips onto the top half of the puff pastry strip, slightly staking the slices on top of each other as you work your way down. A little of the apple should be popping off the top of the pastry strip and leave a little empty space at the end of the pastry strip.  Sprinkle with a little cinnamon and ground cloves to taste and fold the bottom half of the pastry strip on top of the apple slices. Start at the side you started with and start rolling, take the little bit of extra puff pastry at the end and press it into the outside of the pastry rose to create a seal. Spray your muffin pan with a non-stick spray and add your pastry.
Bake at 375 for 25 minutes. Remove the pastry roses from pan and let them cool on rack.

Dal Fara (Indian Lentil Dumplings) Ingredients For Filling 1 Cup Soaked Chana Dal 6-7 Garlic 1/2 tbs chopped Ginger 2 Green chili 1/2 cup Chopped Cilantro leaves (coriander) 1/2 tsp Cumin seed 1/4 tsp Turmeric A Pinch Asofoetida (Heeng) To taste Salt For Dough 1 1/2 cups Rice Flour 1/2 tsp salt Hot water for kneading Method In a mixer jar add dal, garlic, green chili, ginger,salt,turmeric, heeng and cumin seed. Blend everything well together to make a thick paste using little water. Then add a chopped cilantro and mix it and Keep aside. Knead a soft dough by using rice flour, salt and hot water. Take a portion of dough and make a ball Flatten this ball with the rolling pin applying some dry flour and cut circals with the help of a cutter. Them fill 1 tsp filling in each disk and fold it half like a crescent shape. Prepare all fara  like this and keep aside covering. Prepare for steaming Use steamer if available otherwise keep a big pan with water for boiling to half of its height. Place a steel plate with holes on it. Spread a muslin cloth on it and set all the farras in a way so that all get even steam. Cover and let it cook in steam at high flame. Check after 10 minutes. The flour will start getting little transparent. Keep for more 10 minutes cover. When ready, servee this steamed yet tasty farra with cilantro chutney.