Mushroom & 5 spice Chinese rice:

Ingredients
2 cups Chinese Rice 1/3 cup mushrooms (khumbh), sliced 1/2 cup dark black mushroom, soaked and sliced 1 tsp Chinese 5 Spice Powder a pinch of sugar 2 tbsp oil
salt to taste

Method
1. Heat the oil, add the mushrooms and saut till they are tender. 2. Add the dried black mushrooms and saut for 2 to 3 more minutes. 3. Add the Chinese 5 spice powder and saut for a minute. 4. Add the rice, sugar and salt and mix well. 5. Serve hot.

Tips
1. Soak the dried mushrooms in hot water for 15 minutes. Remove and discard the stalk.

5 spice fried rice:

Ingredients
2 cups cooked rice (chawal) 2 tbsp oil 1/2 cup thinly sliced spring onions whites 2 tbsp bean sprouts 1/2 cup paneer (cottagte cheese) cubes
salt to taste

2 tsp readymade chinese 5 spice powder

Method
1. Heat the oil in a non-stick pan, add the spring onion whites and saut on a medium flame for 1 to 2 minutes. 2. Add the bean sprouts and paneer, mix well and cook on a high flame for 1 minute. 3. Add the salt and 5 spice powder, mix well and cook on a high flame for 1 minute, while stirring continuously.

4. Add the cooked rice, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally. 5. Transfer into an oven safe bowl, cover with an aluminum foil and bake in a pre-heated oven at 200c (400f) for 10 minutes. 6. Serve immediately.

Vege fried rice:

Ingredients
4 cups 80 % cooked Rice 1/4 cup parboiled and sliced french beans 1/2 cup sliced coloured capsicum (green, yellow andred) 1/4 cup shredded cabbage 1/4 cup thinly sliced baby corn 2 tbsp chopped celery 3 tsp Chinese 5 Spice Powder 2 tbsp soy sauce 1 tbsp chilli sauce 2 tbsp oil
salt to taste

To garnish
2 tbsp chopped coriander (dhania)

Method
1. Heat the oil in a wok over a high flame, add all vegetables and cook for 2 minutes on high flame. 2. Add in rice, 5 spice powder, soya sauce, chilli sauce and salt. 3. Mix well and cook for 5 minutes. 4. Serve hot.

Tips
1. 5 Spice Powder is a powdered mixture of fennel seeds, cloves, cinnamon, star anise (dagad phool), schezuan peppers in the ratio 1 : : 1 : 2 : 2. 2. It is slightly sweet and pungent and has to be stored tightly covered, in a dry place at room temperature.

Coconut rice with curry:

Ingredients

For the rice

1 1/2 cups uncooked rice (chawal) 1 large coconut 2 sticks cinnamon (dalchini) 2 cloves (laung / lavang) 2 tbsp ghee
salt to taste

For the paste

1/2 coconut , grated 1 tbsp coriander (dhania) seeds 1 1/2 tsp cumin seeds (jeera) 3 sticks cinnamon (dalchini) 3 cloves (laung / lavang) 3 peppercorns 10 to 12 whole dry kashmiri red chillies 1 tbsp poppy seeds (khus-khus) 1 tsp oil

For the curry

2 1/4 cups boiled mixed vegetables 2 large tomatoes 1 tbsp fresh cream 1/2 tsp sugar 3 tbsp ghee
salt to taste

For decoration
fried cashewnuts (kaju)

Method For the rice

1. Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain. 2. Heat the ghee, add the cinnamons and cloves and fry for a little while. 3. Add the rice, coconut milk and salt. 4. Cover and cook until the rice is tender.

For the paste

1. Heat the oil and fry the remaining ingredients for 1 1/2 minutes.

2. Grind into a paste with the help of water.

For the curry

1. Put the tomatoes in hot water for 10 minutes. Grate into a pulp. 2. Heat the ghee and fry the paste for 1 minute. 3. Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes. 4. Add the cream, sugar and salt.

How to serve

1. In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes. 2. Serve hot.

Baked Mexican rice with cheese patties:

Ingredients

For the rice

2 1/4 cups Steamed Rice 1 onion, chopped 1 1/2 tsp chilli powder 1 cup boiled mixed vegetables 3 tbsp oil
salt to taste

To be ground into a paste (for the rice)

4 cloves garlic (lehsun) 12 mm. piece ginger (adrak)

For the cheese patties

2 potatoes, boiled and mashed 100 gms crumbled paneer 2 tbsp chopped coriander (dhania) 1 tbsp plain flour (maida) 2 green chillies, chopped
oil for cooking

salt to taste

For the tomato gravy

3 large tomatoes 1 onion 3 cloves of garlic (lehsun) a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano 1/2 tsp chilli powder 1/2 tsp sugar 1 tbsp oil
salt to taste

For the baking

3 tbsp grated processed cheese

Method For the rice

1. Heat the oil and fry the onion for 2 minutes. 2. Add the paste and fry again for 1 minute. 3. Add the chilli powder and vegetables and fry for 2 minutes. 4. Add the rice and salt and mix thoroughly.

For the cheese patties

1. Mix the potatoes, paneer, coriander, flour, green chillies and salt and shape like patties. 2. Cook on a tawa with the help of a little oil.

For the tomato gravy

1. Heat the oil and fry the onion for 2 minutes. 2. Add the garlic and fry again for a few seconds. 3. Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft. 4. Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.

How to proceed

1. Spread the hot rice in a greased baking dish.

2. Put the cheese patties over the rice. 3. Cover with the tomato gravy and sprinkle grated cheese on top. 4. Bake at 200 degree C (400 degree F) for 10 to 15 minutes. 5. Serve hot.

Tips
1. If you keep the rice and sauce hot, the baking time gets reduced.

Bean & Spinach Rice:

Ingredients
1 1/4 cups long grained rice (basmati)
salt to taste

1 tbsp oil 2 cloves of garlic (lehsun), grated 1 green chilli, finely chopped 1 cup chopped spinach (palak) 1/2 cup boiled and cooked rajma (kidney beans) 1/2 tsp roasted cumin seeds (jeera) powder

Method
1. Clean, wash and soak the rice for 15 minutes. 2. Boil a vesselful of water. Add the rice and salt and cook till rice is done (approx.10 minutes). Drain and keep aside. 3. Heat the oil in a pan, add the garlic and green chillies and saut for a few seconds. 4. Add the spinach, rajma and salt and saut for 3 to 4 minutes. 5. Add the rice and cumin seeds powder and toss well. 6. Serve hot.

Brinjal Rice:
Ingredients For The Powder
2 cloves (laung / lavang) 50 mm (2") piece cinnamon (dalchini) 1 tsp coriander (dhania) seeds 1 tsp cumin seeds (jeera) 1 tsp caraway seeds (shahjeera) 2 tbsp sesame seeds (til) 1/2 tsp fenugreek (methi) seeds 2 green chillies , slit green chillies

5 to 6 curry leaves (kadi patta) 1/4 tsp asafoetida (hing)

Other Ingredients
1 1/4 cups long grained rice (basmati) 1 1/2 cups sliced brinjals (baingan / eggplant) 1/2 tsp mustard seeds ( rai / sarson) 1/2 tsp cumin seeds (jeera) 2 cardamoms (elaichi) 12 mm ( 1/2") piece of cinnamon (dalchini) 2 cloves (laung / lavang) 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder
salt to taste

2 tbsp chopped coriander (dhania) for garnishing

Method For the powder

1. Dry roast all the ingredients on a hot tava (griddle) for about 30 seconds. 2. Cool and blend to a fine powder in a mixer. Keep aside.

How to proceed

1. Put 2 cups of water to boil. 2. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside. 3. Combine all the remaining ingredients including the powder and hot water in a pressure cooker and pressure cook for 1 whistle. 4. Allow the steam to escape before opening the lid. 5. Separate each grain of rice lightly with a fork. 6. Serve hot garnished with coriander.

Burmese Rice:
Ingredients
1 cup rice (chawal) 1 large capsicum, sliced 3/4 cup mixed boiled vegetables 2 onions, sliced 2 tsp vinegar 2 1/2 tsp sugar 12 mm (1/2") piece cinnamon (dalchini)

2 cloves (laung / lavang) 6 tbsp tomato ketchup 2 tsp chilli sauce 6 tbsp oil
salt to taste

To be ground into a paste

25 mm (1") piece ginger (adrak) 3 to 4 green chillies 3/4 tsp chilli powder 1 tsp cumin seeds (jeera) 2 cloves (laung / lavang) 1 stick cinnamon (dalchini)

Method
1. Add the vinegar to the paste and mix well. Add the capsicum and allow to marinate in the paste for 1/2 hour. 2. Heat 2 tablespoons of oil in a vessel. When hot, add the sugar. 3. When the sugar melts, add the cinnamon and cloves and fry for a few seconds. 4. Add the uncooked rice, salt and just enough water to cook the rice. 5. When the rice is cooked, spread on a big plate. 6. Add 2 tablespoons of tomato ketchup, 1/2 teaspoon of chilli sauce, and salt to the rice. Mix well. 7. Heat the remaining oil in a vessel and fry the onions until golden in colour. 8. Add the capsicum, boiled vegetables, the remaining toamato ketchup and chilli sauce and salt. 9. Cook on a slow flame for 5 minutes. 10. On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each. 11. Cover and bake in a hot oven at 450F for 20 minutes. 12. Unmould on a plate and serve hot.

Achari Bhindi Dhahi:

Ingredients
500 gms (approx 30 nos) ladies finger (bhindi) 2 tsp chopped ginger (adrak) 3/4 cup chopped tomatoes 1/4 cup fresh thick curds (dahi) 1/4 tsp turmeric powder (haldi) 3/4 tsp chilli powder 2 tsp coriander (dhania) powder 4 tbsp oil
salt to taste

For the achaari masala

2 tsp fennel seeds (saunf) 1 tsp mustard seeds ( rai / sarson) 1/2 tsp nigella seeds (kalonji) 1/4 tsp fenugreek (methi) seeds a pinch of asafoetida (hing)

Method
1. Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces. 2. Heat 2 tablespoons of oil in a pan and saut the ladies finger in it , in 2 batches. Keep aside. 3. Heat 2 tablespoons of oil another pan and add the achaari masala to it. 4. When the seeds crackle, add the ginger and tomatoes. Saut for 5 minutes till the mixture leaves oil. 5. Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt. 6. Add this mixture to the pan, mix well and cook for a couple of minutes. 7. Add the ladies finger and simmer for 2 minutes. 8. Serve hot.

Bhindi Dhahi Kerala style:

Ingredients
1/2 kg ladies finger (bhindi) 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1 tbsp urad dal (split black lentils) 3 whole red chillies 5 to 6 curry leaves (kadi patta) 1 onion, chopped 2 tomatoes, chopped 1 tsp chilli powder 1/2 tsp turmeric powder (haldi) 1/3 cup curds (dahi) 3 tbsp oil
salt to taste oil for deep-frying

To be ground into a paste

1 coconut 2 tbsp cashewnuts (kaju)

Method For the bhindi

1. Cut the bhindi into 37 mm. ( 1 1/2 " ) pieces. 2. Deep fry in oil until crisp. 3. Heat the oil, add the cumin seeds, mustard seeds and urad dal and fry. After a while, add the red chillies and curry leaves and cook again until the seeds begin to crackle. 4. Add the onion and saute until golden in colour. 5. Add the tomatoes, chilli powder, turmeric powder, the paste and salt and fry until the oil separates. 6. Add 1-1/4 cup of water to the curds and churn. Add to the mixture. Add the bhindi and cook for a few minutes. 7. Serve hot.

Bhindi Kali Mirch:

Ingredients
250 gms ladies finger (bhindi) 1 onion, finely sliced 2 green chillies, slit 1/2 tsp roasted cumin seeds (jeera) powder 1/2 tsp chilli powder 1/4 tsp freshly grounded black pepper (kalimirch) powder 4 tbsp oil or ghee
salt to taste

Method
1. Wash and dry the bhindi. Trim them. 2. Heat the oil in a large tava, add the onion and fry for 2 minutes. 3. Add the green chillies and fry for a few seconds. 4. Add the bhindi and salt and continue cooking for a few minutes. 5. Add the cumin seed, chilli and pepper powders and cook for a while. 6. Serve hot.

Bhindi Mappas:
Ingredients
3 tbsp coconut oil or any other refined oil 2 1/2 cups ladies finger (bhindi) , cut into 1 long pieces 1/2 tsp chopped ginger (adrak) 1/2 tsp chopped garlic (lehsun) 1 tsp chopped green chillies 4 to 5 curry leaves (kadi patta) 1/4 cup chopped onions 1/4 cup chopped shallots (madras onions) 1/2 tsp chilli powder 1/4 tsp turmeric powder (haldi)

1/2 tsp coriander (dhania) powder

salt to taste

1 cup coconut milk

Method
1. Heat 2 tbsp of oil in a kadhai, add the ladies finger and saut on a medium flame till they turn golden brown in colour and crisp, while stirring continuously. Drain on an absorbent paper and keep aside. 2. In the same kadhai, add the remaining 1 tbsp of oil, add the ginger, garlic, green chillies and curry leaves and saut on a medium flame for 3 to 4 minutes, while stirring continuously. 3. Add the onions and shallots and saut on a medium flame till they turn translucent, while stirring continuously. 4. Add the chilli powder, turmeric powder, coriander powder, ladies fingers and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. 5. Add the coconut milk, mix well and simmer for another 5 to 7 minutes, while or till the gravy thickens. Serve hot.

Bhindi Masala:
Ingredients
20 to 22 ladies fingers (bhindi)

To be ground into a smooth paste

1 roasted onion, roughly chopped 2 tbsp freshly grated coconut 1 cup chopped coriander (dhania) 4 tsp sugar 2 tsp ginger-green chilli paste 1 tsp turmeric powder (haldi) 1 tbsp coriander-cumin seeds (dhania-jeera) powder 2 tsp garam masala 2 tsp roasted sesame seeds (til) 2 tbsp lemon juice
salt to taste

Method
1. Wash and pat dry the bhindis. Slit them lengthwise. 2. Stuff the bhindi with the prepared paste. Keep aside. 3. Pressure cook the stuffed bhindi and the remaining paste, if any, for 1 whistle. 4. Allow the steam to escape and then open the pressure cooker. 5. Heat a non-stick kadhai on a medium flame and when hot, add the bhindi and cook on a low flame for 5 to 6 minutes or till they are done. 6. Serve hot.

Dhahi Bhindi Masala:

Ingredients
2 cups chopped ladies finger (bhindi) 1 cup low fat curds (dahi) 2 tsp coriander (dhania) powder 2 tsp chilli powder 1/2 tsp besan (Bengal gram flour) 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1 tsp fennel seeds (saunf) 1/8 tsp asafoetida (hing) 5 to 7 curry leaves (kadi patta) 1 tsp oil
salt to taste

For the garnish

1 tbsp chopped coriander (dhania)

Method
1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside. 2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside. 3. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. 4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes. 5. Serve hot, garnished with the coriander

Dhahi Bhindi:
Ingredients
4 cups (bhindi) ladies finger, cut 1/2" pieces 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1 tbsp urad dal (split black lentils) 3 whole dry kashmiri red chillies, broken into pieces 5 to 6 curry leaves (kadi patta) 1/2 cup chopped onions 1 cup chopped tomatoes 1 tsp chilli powder 1/2 tsp turmeric powder (haldi)

1/4 cup fresh curds (dahi) 3 tbsp oil

salt to taste

To be ground into a paste

1/2 cup freshly grated coconut 2 tbsp broken cashewnuts (kaju)

Method For the bhindi

1. Heat the oil in a pan and saut the lady fingers in oil until crisp. Remove and drain on absorbent paper. 2. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves. 3. Add the onions and saut until it is golden in colour. 4. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides. 5. Add 1 cups of water to the curds, beat well and add it to the mixture. 6. Add the sauted bhindi and cook for a few minutes. 7. Serve hot.

Tips
1. If you don't wish to deep fry the bhindi you can saut it. But the bhindi.

Masala Bhindi:
Ingredients
2 cups ladies finger (bhindi) , slit into four lengthwise 2 tbsp besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) 1 tsp chilli powder 2 tsp chaat masala 1 tsp lemon juice
salt to taste

Other ingredients
oil for deep-frying

Method
1. Mix together all the ingredients in a bowl. Toss well.

2. Heat the oil in a kadhai and deep fry the bhindi till crisp. 3. Drain on absorbent paper. 4. Serve hot.

Tips
1. These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy. 2. For the garnish, you may use chopped red capsicum and coriander as shown in the above picture.

Pyazwali bhindi:
Ingredients
2 tbsp oil 2 tsp cumin seeds (jeera) 1 tsp nigella seeds (kalonji) 1 1/2 cups sliced onions 1/4 tsp turmeric powder (haldi) 2 tsp ginger (adrak) paste 1 tsp chopped green chillies 3 cups sliced ladies finger (bhindi)
salt to taste

3/4 thick fresh curds (dahi), whisked

Method
1. Heat the oil in a non-stick pan, add the cumin seeds and nigella seeds. 2. When the seeds crackle, add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender. Sprinkle little water if the mixture becomes dry. 3. Add the bhindi and salt and cook over a medium flame till the bhindi is tender. 4. Add the whisked curds and cook till the curds dry out. 5. Serve hot with parathas or rotis.

Dal Fry:
Ingredients
1/4 cup yellow moong dal , soaked for 2 hours 1 cup red masoor dal , soaked for 2 hours 1/4 tsp turmeric powder (haldi) 2 green chillies , slit 1 tsp grated ginger (adrak) 1 tsp grated garlic (lehsun)
salt to taste

2 tbsp ghee 1/2 tsp mustard seeds ( rai / sarson) 1/2 tsp nigella seeds (kalonji) 1 whole dry kashmiri red chilli 1/2 cup finely chopped onions 1/2 cup finely chopped tomatoes

For The Garnish

1 tbsp chopped coriander (dhania)

Method
1. Wash the dals together. 2. Combine 2 cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles. 3. Allow the steam to escape before opening the lid and keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, saut on a medium flame for a few seconds. 2. Add the onions and saut on a medium flame for 2 to 3 minutes, till the onions turn translucent. 3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 4. Add the prepared cooked dal, cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 5. Serve immediately garnished with coriander

Hariyali Chawal:
Ingredients
1 1/2 cups long grained rice (basmati) 1 1/2 cups chopped corriander (dhania) 4 black peppercorns (kalimirch) 25 mm (1") piece cinnamon (dalchini) 4 cloves (laung / lavang) 4 cardamom (elaichi) 2 onions, sliced 2 tbsp oil
salt to taste

For the garnish

1/4 cup onions slices, browned

Method
1. Wash and soak the rice for about 10 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker and add the peppercorns, cinnamon, cloves, green cardamom and onions and saute till the onions turn translucent. 3. Add the rice and saute for a few minutes. 4. Add 3 cups of hot water and salt and pressure cook till the rice is tender. 5. Remove from the fire and add the chopped coriander. Mix well using a fork so that the rice grains do not break. 6. Garnish with the browned onion slices and serve hot.

Tips
1. The Coriander is added last so that it retains its colour. 2. Crushed peanuts can be added for a better taste.

Nariyalwale Rice:Ingredients

1 1/4 cups long grained rice (basmati) 1 tbsp urad dal (split black lentils) 2 tbsp moong dal (split green gram) 6 red chillies 5 curry leaves (kadi patta) 2 tbsp salted peanuts, crushed lightly 2 1/2 cups (500 ml.) coconut milk 2 tbsp oil
salt to taste

For the garnish

1/4 cup grated coconut

Method
1. Clean, wash and soak the rice for about 20 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes. 3. Add the red chillies, curry leaves and peanuts and fry again for about 1 minute. 4. Add the rice and saute for another 2 to 3 minutes. 5. Add the coconut milk and salt and pressure cook for 2 whistles. 6. Serve hot, garnished with the grated coconut.

Tips
1. You can also garnish this dish with chopped onions and tomatoes

Dal Makhani:

Ingredients
3/4 cup urad (whole black lentil) 1 tbsp chana dal (split bengal gram) 1 tbsp rajma (kidney beans) 1 onion 25 mm (1") piece of ginger (adrak) 4 green chillies 1 tomato 1/3 cup fresh cream 1/3 cup curds (dahi) 1/2 tsp chilli powder 1/2 tsp turmeric powder (haldi) 1 tsp cumin seeds (jeera) 2 tbsp ghee
salt to taste

Method
1. Soak the gram dal and rajma for 5 hours. 2. Chop the green chillies, ginger, onion and tomato. 3. Put the urad dal, gram dal and rajma in a vessel, add 2 teacups of water and cook in a pressure cooker. 4. Mash very well with a big spoon and boil again for 20 mintures. 5. Add the curds and cream to the cooked dal. 6. Heat the ghee in a vessel and fry the onion, chillies, ginger and cumin seeds for 2 minutes. 7. Add the tomato, turmeric powder and chilli powder. Fry again for 2 minutes. 8. Add the dal and salt and cook for a few minutes. 9. Serve hot with parathas.