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Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE: - Finely chop the onion and the garlic flakes separately and set them aside. Wash the rice and drain the water completely. Take a pan and add the oil. Bring to heat nicely and then add the rice and sauté till the rice becomes semi crisp. Then add two cups water, salt to taste, cover it and cook till it’s done. The rice should not be sticky and should be separate from each other. Take a plate and put the cooked rice on it. Spread it evenly and let it cook. Take another pan and add some oil. When the oil is well heated add the onions and garlic and sauté till they turn golden brown. Then add the vegetables, a little salt and sauté for a while. When the vegetables are half done add the soya sauce and chilly sauce. Then add the rice and mix it all up nicely. The sauces should all blend evenly. Keep it on the flame for another five minutes and stir continuously or else the rice will begin to stick at the bottom of the pan. Remove from flame, garnish with roasted onions, cashew nuts and shreds of cabbage. 
Preparation time : - 60 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onion into slices. Crush the garlic flakes. Cut the bell pepper into thin slices too. Cut the eggplant into ½ inch cubes and put them in some water with salt. This will remove the worms if any. After five minutes drain the water completely and pat dry. Take a pan and add the rice, turmeric, salt to taste and pour two cups of water. Bring to boil while stirring it nicely. Simmer and cover with a lid and cook for 45 minutes. Remove from flame and put the rice in a big bowl. If the rice is a little sticky use a fork and separate all the grains. Take another pan and add the butter. After the butter melts and begins to bubble add the mustard seeds and poppy seeds. Let them splutter. Then add the black pepper, cayenne, coriander powder and garam masala. Sauté till the raw smell of the masala and spices leaves. Add the eggplant cubes, onions and sauté till the eggplant is done. It will take around ten minutes. Next put in the garlic and cook till the raw smell of the garlic leaves and an aroma begins to rise. Serve with some onion raita. Ingredients : - 1 cup basmati rice, ¼ cup grated coconut, 1 cup roasted peanuts, 2 small red chillies, ½ teaspoon black gram, ½ teaspoon Bengal gram, ½ teaspoon sesame seeds, 3 tablespoons oil. Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : - Powder the peanuts and keep it aside. Was the rice and soak it for a while. Take a pressure cooker, add the rice, salt and three cups water and cook for 10 minutes. Take a frying pan and add some oil and bring to heat. When the oil is well heated add the black gram, Bengal gram and sesame seeds. Sauté till all the ingredients turn golden brown. Break the red chillies into halves and add them. Then add the turmeric powder and coconut and fry for a minute. Put in the peanut powder and rice and mix it up nicely. Garnish with fried cashew nuts and peanuts and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
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