Serves 5 Persons

Ingredients: 200 grms rice fried in ghee, 100 grms tuar dal, salt to taste, turmeric powder, red chili powder, one spoon Punjabi spice mixture and ghee, 3 to 4 cloves, cinnamon, 3 to 4bay leaf, 4 cardamom, cumin seeds, almond pieces fried in ghee for garnishing.

Method: heat oil into pan and add cloves, cinnamon, cumin seeds and bay leaf to it. Add fried rice to dal and 500 ml water, add salt, red chilli powder, heat on low flame till rice and dal is done. After done garnish with fried almonds. Serve hot.

Serves 6 Persons

Ingredients:
¾ cup basmati rice, 2 tomatoes, ¼ cup cauliflower, 8-10 French beans, ¼ cup peas, 2 cardamom, 2-tbsp. ghee, ½-tsp. cumin seeds, 2 black cardamom, 2 cinnamon
3-4 cloves, salt

Preparation:
Wash and soak the rice in the water for ½ hour.
Wash, peel and chop tomatoes. Cut beans and cauliflower in long pieces.
Melt ghee in a pot; add cumin seeds, green cardamom, cinnamon, cloves and large cardamom. Once they crackle, add chopped tomatoes, peas, cauliflower, beans and salt.
Drain out water from the soaked rice and add it to the boiling vegetables. Cook until the rice is completely cooked. Lightly stir with spatula.
Serve warm with curry or plain yogurt.

Serves 6 Persons

Ingredients:
1 ½ cup Basmati rice
100 grams bell peppers (cut in long strips)
150 grams cabbage (finely chopped)
50 grams French beans (finely chopped)
6 tbsp. salad oil
¼ tsp. aginomotto
½ tbsp. chili sauce
1-tbsp. white vinegar
3 tbsp. Sugar
salt

Preparation:
Wash and soak rice in cold water. After 2 hour boiled water, add salt and rice. Cook the rice. Spread the rice in a plate.
Put all chopped vegetables in cold water for 2 hours. In a pot, heat oil and add squeezed beans, and aginomotto. Cover with a lid and cook for 10 minutes on a low heat. Mix squeezed beans and bell pepper. Stir for 10 minutes. Add salt and mix.
Take 3 tbsp. oil in a frying pan. Heat the oil and add sugar. Don’t stir the sugar. Heat until the oil turns brown.
Mix rice, vinegar, chili sauce, and Soya sauce. Mix all vegetables, and spread chopped spring.
Serve with spring in an oval plate.
It can be served with curry, chutney or soy sauce.

Serves 4 to 6 persons

Ingredients: 200 grms rice, 100 grms tuar dal, salt to taste, turmeric powder, red chilli powder, one spoon Punjabi spice mixture and ghee, 3 to 4 cloves, cinnamon, 3 to 4bay leaf, 4 cardamom, cumin seeds, almond pieces fried in ghee for garnishing.

Method: heat oil into pan and add cloves, cinnamon, cumin seeds and bay leaf to it. Add rice to dal and 500 ml water, add salt, red chilli powder, heat on low flame till rice and dal is done. After done garnish with fried almonds.