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:
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.

Ingredients
fine rice, cooked with salt – 1/2 kg
3 boiled eggs, sliced
oil – 5 tbs.
coriander powder – 2 tsp
cumin powder – 1 tsp
chilli powder -? 11/2 tsp.
turmeric powder – 1/2 tsp
1cup pureed tomato
salt – 3 tsp.
1/4 cup water

Method:
1. Heat 5 tbs. oil in a kadai.
2. Add coriander powder, cumin powder, chilli powder and turmeric powder.
3. Immediately add tomato puree and stir for 1 minute.
4. Add salt and 1/4 cup water.
5. Let the mixture simmer on low flame for 10 minutes.
6. Add cooked rice and stir well for 3 minute
7. Serve rice decorated with slices of egg.

Ingredients
jeera sambar rice, cooked and cooled – 1/4 kg.
ghee – 2 tbs.
1 medium sized onion chopped
3 green chillies, chopped
ginger garlic paste – 1 tsp.
3 eggs, whisked well
salt – 2 tsp.
3 pinches of ajinomoto
coriander leaves, chopped – 1/2 tbs.

Method:
1. Heat ghee in a kadai.
2. Add chopped onions and fry for 3 minutes.
3. Add green chillies, ginger garlic paste and fry for 2 minutes.
4. Add whisked raw eggs and scramble well.
5 Add cooked rice, sprinkle salt and toss welL
6. Add Ajinomoto, toss rice well for 2 minutes.
7. Garnish \Vith coriander leaves. Serve with chilli sauce.

Ingredients
3 hard boiled, shelled and sliced eggs
jeera rice – 1/4 kg.
1/4 cup oil
Whole spices: 1 stick cinnamon,
? 2 cardamoms,
??? 2 cloves.
turmeric powder – 1/2 tsp.
3 slit green chillies
1 coconut from which 2 cups of thin coconut milk and 1 cup thick coconut milk is to be extracted.
salt – 1 tbs.

Method:
1. Wash and soak rice for 1/2 an hour, then drain out all the water.
2. Heat 1/4 cup oil, add whole spices and fry for 30 seconds.
3. Add cooked rice, fry for 30 seconds.
4. Add turmeric powder, slit green chillies and thin coconut milk.
5. Add salt, stir well, put rice on high flame for 5 minutes.
6. Put rice on low flame adding thick coconut milk and cook for 10 minutes.
7. When rice is cooked, remove and serve with slices of boiled egg.

Ingredients
basmati rice – 1/2 kg.
ghee -2 tsp.??
1/4 cup oil
Whole spices: 1 stick cinnamon,
? 2 cardamoms,
? 2 cloves.
2 medium sized onions, sliced
2 medium sized tomatoes, chopped
1 small bunch coriander lellves, chopped
10 mint leaves, chopped
chilli powder – 2 tsp.
turmeric powder – 1/2 tsp.
1 cup coconut milk
3 cups water
salt – 3 tsp.
6 hard boiled eggs, cut in half
garlic ginger paste – 1 tbs.

Wethod:
1. Wash and soak rice for 10 minutes.
2. Drain water and fry lightly with 2 tsp. ghe 3. Heat oil in a pressure cooker.
4. Add whole spices and fry for a minute.
5. Add sliced onions, fry till soft.
6. Add chopped tomatoes, fry for 2 minute.
7. Add chopped coriander and mint leaves, fry for 2 minutes.?
8. Add chilli powder, turmeric powder and fry for a minute.
9. Add coconut milk, water and salt.
10. When the water starts boiling, add rice, mix well and close the lid.
11. Heat on high flame for 5 minutes, reduce flame and leave for 10 to 15 minutes.
12. While serving, decorate biryani with half cut boiled eggs on biryani.

Ingredients:
rice – 1/2 kg
large potatoes – 4
hard boiled eggs – 8
salt – to taste
turmeric – 1 tsp
chilli powder – 1 tsp
groundnut oil – 1/3 cup
ghee – 2 tbsp
large onions sliced – 2
ginger garlic paste – 1 tbsp
coriander powder – 2 tsp
cumin powder – 1 tsp
large tomato blanched and chooped – 1
stock or wter – 750 ml
grated coconut – 1/3 cup
thick curd – 3/4 cup
green chillies – 4
slit a handful of chopped fresh coriander for garnishing.

Method:
?Clean and wash the rice. Keep aside. Peel the parboiled potatoes and cut into fingres. Halve the eggs horizontally and smear with a little salt, a pinch of turmeric and a pinch of chilli powder. Do the same with the potato fingers.
?Heat the oil in a karahi and fry the eggs carefully till a light golden. Take out and keep aside. Now, fry the potato fingers likewise and set aside.
?Heat 2 tbsp of the oil and the ghee together in a karahi. Put in the sliced onions and fry till a light brown. Add the ginger garlic paste, coriander – cumin powder, salt, remaining chilli powder, turmeric and tomatoes. Fry, stirring, till the tomatoes are cooked and the whole thing gets mixed well.
?Add the rice and fry for another 5 minutes. Put in 750 ml of hot water or stock and cover. Reduce heat when it comes to a boil. Let cook till the water is absorbed and holes appear on the surface.
?Now, blend together the coconut and curd add to the rice, Stir carefully to mix.
?Take a heavy bottomed degchi or a non – stick saucepan. Layer half the rice evenly. Top with the fried egg halves, potato fingers and green chillies. Cover with the remaining rice.
?Cook over a very slow heat till the rice is done and fluffy. The pulao may be finished in an oven also.
?Garnish with the fresh coriander and serve with a salad.