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Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE: - Take a pan and pour two cups water. Add the rice and bring to heat. When it begins boiling add the salt, simmer and cover the pan. Cook fro twenty minutes. Remove from heat and set it aside. In another pan pour the sesame oil and bring to heat. When the oil is hot add the mustard seeds and curry leaves and let them crackle. Add the sesame seeds and sauté on a medium flame till it turns golden brown. Turn of the flame. Add the rice, pour the lemon juice and mix it up evenly. Serve with pappads and chutney. 
Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - Wash the rice and soak it in water for ten minutes. Then drain the water completely. Finely chop the spring onions and green chillies and set it aside. Finely chop the mint leaves. Soak the peas in water for ten minutes too. Take a pan and heat the ghee. When the ghee begins to bubble add the garam masala, spring onions, green chillies and sauté until they turn golden brown. Put in the chopped mint leaves and sauté briefly. Add the drained rice and sauté for five minutes. Take a rice cooker and transfer all the ingredients in the pan to the cooker. Add the peas and required water and salt to taste. Garnish with fried paneer cubes and serve. Ingredients : - 1 cup basmati rice(long grain), 2 cups water, 1 small piece cinnamon, 3 garlic flakes, 4 cardamoms, 1 bay leaf, 4 cloves, 1 small onion, 100 grams gram flour, ¾ cup grated paneer, 1 inch ginger, ½ teaspoon grated ginger, 1 green chilly, 10 raisins,7 tablespoons ghee, oil for deep frying and salt to taste. Preparation time : - 45 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onion and the green chilly separately and set it aside. Take a blender and put the onions ginger piece and garlic flakes and make a paste. Take a frying pan and heat some ghee. When the ghee begins bubbling add this paste and sauté till the raw smell leaves. The paste will be golden brown by the time. Then add the cloves, cardamoms, cinnamon stick, bay leaf and sauté briefly. Then put in the rice and pour two cups water. Bring to boil and then add the salt. Stir well, cover and cook till the rice is soft. You should be able to mash with two fingers. Now to make the koftas take a pan and roast the gram flour till its golden brown. Then put it in a bowl and add the paneer, grated ginger, green chilly, and gram flour. Now make dough of this mixture. Make ten little balls or koftas. Before you make the ball put one raisin in the centre and then make the balls. They must be even all over and so when you are making balls apply a little cooking oil to your palms. Take a frying pan and pour oil for deep frying. When the oil is very hot put in the paneer koftas and fry. Keep turning them over so that they get cooked evenly. Take a big platter and put the rice and with the help of a fork separate all the grains. Then add the koftas and mix it all up. Garnish with mint leaves and grated carrot and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
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