Preparation time : – 7 minutes Serves : – 2

HOW TO PREPARE: – Grate the mango. Finely chop the green chillies. Take a frying pan and add the ghee. Heat it up well and then add the mustard seeds and let it crackle. Then add the red chillies and the curry leaves and let it splutter. Sauté briefly and add the green chillies, Bengal gram and black gram. Sauté at regular intervals till the ingredients turn golden brown. Now add the grated mangoes and salt to taste. Mix it well and cook for five minutes. Turn of the flame and add the cooked rice. Stir well and serve hot.

Mushroom biryani
Ingredients : – 2 cups cooked basmati rice, 10 medium sized mushrooms, 1 big onion, 2 green chillies, 1 bowl curd, 1 pinch turmeric, 1 teaspoon biryani masala, 4 tablespoons oil and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Wash the mushrooms and pat dry. Cut it into small pieces and add it to the curd. Put in the turmeric, biryani masala and salt and mix it up well. Set it aside and let the mushrooms marinate for 1 ½ hours. Slice the onions into thin long pieces and finely chop the green chillies. Now take a frying pan and add one tablespoon oil and bring to heat. Add the green chillies and sauté briefly. Follow it with the sliced onions. Sauté till the onions turn dark brown and remove from flame. Now in another pan pour the remaining oil, add the marinated mushrooms and cook till the curd becomes a thick gravy. Now add the rice and onions and mix it up well. Turn of the flame and serve hot.

Onion pulao
Ingredients : – 1 cup basmati rice, 200 grams baby onions (parboiled), 2 cloves, 1 inch cinnamon stick, 1 dry red chilly, 1 pinch cumin seeds, 1 teaspoon chopped onion, 1 tablespoon ghee and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE : – Wash the rice and then soak it in water for 15 minutes. Then drain the water completely and set it aside. Take a pan and pour the ghee. Bring to heat and then add the cumin seeds, chopped onions, and chillies and sauté till it turns golden brown. Put in the cinnamon and cloves and sauté. Add the soaked rice and fry for two minutes. Pour three cups water and salt to taste. When the rice is half done add the parboiled onions, simmer and cook till the rice is done. Remove from heat, garnish with fried cashews and serve.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE: – Grate the coconut pieces and put it in a mixer with half a cup of water. Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk. You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside. Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon. Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown. Now add the left over coconut pulp and stir well till it becomes a nice paste. Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle. Follow it with the onions and sauté till the onions become soft. Add the coconut pulp and spices mix and the coconut milk and stir well. Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done. Garnish with roasted peanuts and coriander and serve.