This also makes an unusual and interesting dessert.

Rice - 11/2 cups
Walnuts, broken - 1/4 cup
Banana Sliced - 1
Pineapple cubes - 1/2 cup
Orange, peeled and
divided into segements - 1
Cherries - 10
Green grapes - 10
Black grapes - 10
Fresh lettuce leaves

Dressing

Fresh orange juice - 1/3 cup
Lime juice - 2 tsp
Castor sugar - 1/2 cup
Salt - 1/2 tablespoon
Egg yolks - 2
Cream - 1 cup

Cook the rice till done. Strain and cool. Combine all the ingredients and chill.

Dressing

Combine the orange juice, lime juice, sugar and salt in a saucepan. Bring to a boil. Remove and cool slightly; add egg yolks, one at a time, beating well after each addition. Cook over a very low heat until the mixture thickens, stirring constantly. Cool. Whip the cream and fold in.

Serve on individual plates lined with lettuce cups. Top each serving with the dressing. Garnish with one cherry, green grape and black grape each.

Ingredients
Any good quality rice? – 125 gm
Hardboided eggs – 2
Salt and pepper – to taste
grated onion – 1/2 cup
Minced mutton or chicken – 500 gm
Raw eggs – 2
Tomato ketchup – 4 tbsp
Green chillies, chopped – 2
Worcestershire sauce – 2 tbsp
Slices bread – 4
Bread crumbs and butter for topping.
Method:
Boil the rice in salted water till done and strain. Chop the harboiled eggs and mix with the rice, adding 1/2 tsp. pepper.
Lightly saute the grated onion in 1 tsp oil. Mix the fried onion with the rest of the ingredients except bread crumbs and butter.
Lay half the mince mixture in a greased baking dish. Spread the rice mixture evenly over it. Top with the remaining mince, covering the rice completely.
Sprinkle the bread crumbs and dot with butter.
Bake in oven preheated to 350 degree F / 190 degree C for 45 minutes.
Serve hot with tomato sauce.

For the Rice :
Basmati rice – 350 gm
Large onion, chopped – 1
Oil or butter – 4 tbsp
Stock -? 700 ml
Salt – to taste
Eggs, grated cheese to taste – 2
Bread crumbs as required
Paneer, sliced, a little butter – 200 gm
For the meat balls:
Minced meat – 225 gm
Chicken or a combination of both slices of bread – 2
Egg yolk – 1
Grated cheese – 2 tbsp
Salt – to taste
Grated nut meg, a little flour – 1/4 tsp
Oil – for frying.
For the sauce:
Button mushrooms, finely chopped – 6-8
Oil – 2 tbsp
Cornflour – 1 tsp
Brandy (optional) – 1/4 cup
Stock – 1 cup
Rice:
Soak the rice for half an hour, saute the onion in oil till transparent. Add the well drained rice and stir – fry till the rice has a parched look. Add a little salt and hot stock. Stir gently, cover when it comes to a boil and lower heat when the water gets absorbed and holes appear on the surface. Stir once with a light hand and let it remain on very low heat till done.
Remove from heat, blend in the eggs and cheese. Spread out rice on an oiled tray to cool.
Meat balls:
Use very fine mince, soak the bread in milk, the squeeze dry. Mix the mince, bread, egg yolk, cheese, salt and nutmeg, using wet fingers prepare walnut sized balls. Dredge the balls with flour and deep fry in hot oil until golden.
Sauce:
Heat the oil. Saute the mushrooms for a few minutes. Add the flour and stir fry for one minute. Sprinkle the mushrooms with the brandy, if using, and let it evaporate. Add the hot stock and continue cooking until the sauce has thickened.
The finale:
Take a high sided baking dish; grease and lightly dust with bread crumbs. Line the bottom and the sides with the rice reserving some of it.
Fill the dish with alternate layers of meat balls, mushroom sauce and paneer slices (these can be very slightly sprinkled with pepper) and grated cheese to taste.
Cover with the reserved rice, sprinkle with bread crumbs and dot a little butter on top.
Bake in an oven preheated to 400 degree F / 200 degree C for 25 – 30 minutes.
Unmould, cut in wedges and serve hot accompanied by a green salad.

Topping:
Castor sugar – 1 tsp
Small tin of pineapple – 1
Walnut halves – 6
Glace cherries, halved – 6
Loaf:
Minced mutton – 1 kg
Cooked rice – 2 cups
Milk – 1/2 cup
Minced onion – 1/2 cup
Salt – 2 tsp
Freshly ground pepper – 1 tsp
Eggs – 2
Worcestershire sauce – 2 tbsp
Tomato puree – 1/2 cup
Chilli sauce – 1 tsp

Method:
Take a square or circular baking pan. Line with grease proof paper, sprinkle the castor sugar. Place the pineapple rings decoratively in it. If necessary, cut the pineapple to fit. Fill up the gaps with walnuts and glace cherries. Refrigerate till needed.

Loaf:
See to it that the mince is finely ground and lean. Mash the rice coarsely.
In a bowl, mix all ingredients. Spoon mixture over the pineapple in the baking dish. Level top.
Bake in 350 degree F / 180 degree C oven for 11/2 hours. Check after an hour and continue cooking till well done.
For easier serving, let the loaf stand at room temperature for 5 minutes; pour off and discard drippings, if any. With spatula, loosen meat loaf from pan; invert onto a platter. The pineapple side is now on top.
Cut and serve hot. Tastes good cold as well.

Ingredients
rice – 1 cup
hardboiled eggs – 3
butter – 2 tbsp
finelly chopped onion – 2 tbsp
salt – 1 tsp
pepper – 1/4 tsp
chilli powder – 1/4 tsp
curry powder – 1 tsp
chopped parsley – 2 tbsp
chopped capsicum – 1 tbsp
beaten eggs – 2
cream – 2 tbsp
Fish:
fish fillets – 4 large
onion, chopped – 1 small
stalks of celery – 2
tomato, quartered – 1 small
Salt to taste

Boil the rice in sufficient water till tender. Drain. Grate the hardboiled eggs.
Fish:
Arrange the fish pieces in a steamer and add onion, celery, tomato and salt. Steam for 10 minutes. Take out the fish and flake.
Melt the butter in a skillet. Add the onion and capsicum. Fry till the onion is pale gold. Mix in the curry powder, pepper and chilli powder. Fry further for a moment.
Toss in rice, salt and then the flaked fish. Reduce heat and cook stirring occasionally for a couple of minutes. Combine half the grated eggs, beaten eggs and cream and heat through.
While till creamy, turn on to a dish sprinkle remaining grated eggs and parsley. Serve hot.

Ingredients
cooked rice – 1 cup
egg whites – 4
White Sauce:
butter or refined oil – 2 tbsp
flour – 3 tbsp
capsicum, finely chopped – 1 small
milk – 3/4 cup
cheese, grated – 200 gm
egg yolks – 4
salt – 1/2 tsp
Pepper to taste

Method:
Heat the butter or oil in a saucepan. Saute the capsicum till soft. Add the flour and stir till aromatic. Stir in the milk gradually. Cook, stirring till thickened.
Add the cheese, salt and pepper. Cook, stirring until thick. Remove from heat and add the rice.
Beat the egg whites till stiff peaks form. Gently fold into the rice mixture.
Turn into a greased, round casserole. Bake in 325 degree F / 160 degree C oven for 40 minutes. Serve immediately.

Ingredients:
Egg (beaten well) – 3
Rice (boiled with grains separate) – 3 cups
Spring onions (chopped finely)? – 4
Garlic (chopped finely) – 5-6 cloves
Dried red chillies (broken into bits) – 4
Corriander leaves (chopped) – 1 tbsp
Tomato ketchup – 11/2 tbsp
Soya saLice – 1 tsp
Ajinomoto – 1/2 tsp
Oil – 3 tbsps
Salt – to taste
Pepper – to taste

Method: Heat the oil in a heavy-bottomed pan, reduce the flame and drop the beaten egg drop by drop, stirring continuously into it to prepare egg flakes. Then once the eggs have been completely used up, add the chillies, garlic and onions and mix thoroughly. Add all other ingredients and stir fry mixing well. Lastly add the rice, mix well and serve hot.

Ingredients:
Rice (cooked) – 5 cups .
Mutton (roasted) – 4 slices
Spring onion (chopped) – 1
Mushrooms (chopped) – 3
Bamboo shoot (chopped) – 1
Crab meat (deboned and mashed) – 1/4 can
Egg (beaten with little salt) -? 1?
Green peas (parboiled) – 50 gms
Oil – 3 tbsps
Pepper – to taste
Ajinomoto – pinchful
Salt – to taste

Method: Heat oil, scramble egg quickly and set aside.
Heat 2 tbsps oil in a heavy-bottomed pan and saute the onion. Add the mushrooms, bamboo shoot. roasted mutton and then crab meat.
Return scrambled egg to pan. Add rice a portion at a time, stirring continuously while frying. Separate rice without crushing. Add peas and seasoning. Stir well. Serve hot.