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Ingredients:
1 cup cooked rice,
1 cup jaggery,
Thick coconut milk of 1/2 coconut,
2 cloves (laung),
1″ cinnamon (dalchini),
Elaichi (green cardamom) powder as per taste,
Jaiphal (nutmeg) powder as per taste,
Sliced dry fruits as per taste(optional).

Method:
In a heavy bottom pan mix cooked rice and jaggery and cook till jaggery is dissolved. Stir continuously breaking the rice grains to very small particles. Cook stirring till the mixture thickens. Remove from flame and keep it aside for 10 minutes. Then add thick coconut milk, mix well. Then add elaichi and jaiphal powder, mix well and serve.

Ingredients:
2 cups cooked rice,
2 eggs,
5 scallions with the greens; chopped,
1 1/2 tbsp dark soy sauce,
Salt and pepper to taste,
Oil for frying.

Method:
Beat the eggs in a bowl. Add salt and pepper and whisk. Heat little oil in a pan. Pour the eggs into the pan. Cook stirring to scramble them. When cooked remove from the pan. In the same pan add little more oil and then saute the onions for few minutes on low flame. Then add soy sauce, salt, pepper and mix well. Add in the rice, stir properly so that it is coated well with the onions and seasonings. Add the scrambled eggs, stir fry for few minutes and then serve hot.

Ingredients:
2 cups Ambemohor or any scented rice,
3 cups sugar,
1 cup freshly grated coconut,
5-6 laung (cloves); broken open,
7-8 badam (almonds); soaked in hot water for some time and then peeled and sliced,
A handful of raisins,
1/2 tsp elachi (green cardamom) powder,
1/4 tsp kesar (saffron threads) or few drops orange color,
1/2 lemon,
A pinch of salt,
1/2 cup ghee.

Method:
Wash rice and drain and keep aside for an hour. Then heat some ghee in a heavy bottom pan, add cloves and let them fry on low flame for some time. Then add rice to it and roast rice for few minutes. Then add 4 cups water, saffron or orange color, sugar, lemon juice, salt, mix well till sugar has dissolved. Then cover and cook the rice. When rice is fully cooked remove it in a flat plate. Using a fork separate rice from any lumps. Add almond slices, raisins and elaichi powder, mix and serve.

Ingredients:
2 cups rice,
3 tbsp fresh coconut (grated),
2 1/2 cups coconut milk,
2 tbsp ghee (butter),
2 inch cinnamon (broken),
3 cloves,
1/4 tsp cardamom seeds,
2 bay leaves (optional),
3 green chillies finely chopped,
1 tbsp coconut jaggery (coarsely crumbed),
12 cashewnuts (cut in small pieces),
20 raisins,
Salt to taste,
1 1/4 cups Water.

Method:
Wash rice and drain. Heat ghee in a large pan over medium heat. Add cinnamon, cloves, cardamom and bay leaves. Stir for few seconds and add jaggery. When jaggery melts, add rice. Mix well and saute for 5 minutes. Add coconut milk and water. Bring to boil stirring occasionally on medium flame. When it boils reduce the flame, cover and cook for about 15-20 minutes, till all the liquid has evaporated.
Sprinkle grated coconut, cashews and raisins. Lightly fluff the rice with a fork, and serve hot.

Ingredients:
1 cup long grain (basmati) rice,
1 cup sweet corn,
1 onion; cut into half and thinly sliced,
2 red chillies,
1 tsp ginger-garlic paste,
A handful of coriander leaves,
1 small green chilli, deseeded,
12-15 cashew nuts,
2-3 drops of yellow color or saffron dissolved in little milk,
Salt to taste,
Oil for tempering,

Whole Garam Masala-
6 peppercorns (kali mirch),
3 cloves (laung),
2 1″ sticks of cinnamon (dalchini),
1 bay leaf.

Method:
Wash rice and soak it in 3-4 cups of water for 15 minutes. Then add salt, 3 peppercorns, 2 cloves, 1 stick of cinnamon and bay leaf and keep it on flame till the grains are cooked but firm. Do not over cook the rice else it will turn soggy and break while mixing. Before draining the rice, add yellow food color to it, mix with the spoon and drain. Set it aside. Boil the sweet corn with little salt for around 10 minutes. Do not add too much water while cooking the corn.
In a blender, blend together coriander leaves (reserve some to garnish), green chilli, ginger-garlic paste, 8 cashew nuts to form a paste.
Heat oil in a pan, add red chillies, cashew nuts and the sliced onion and saute for 3 minutes. Then add the ground paste and let it fry for few minutes. Now add corn to this masala, little salt (since we have already added salt to rice and corn) and cover and cook for a minute. Then add in the cooked rice, and slowly fold into the corn mixture. Cover with a lid and let it be on flame for 1-2 minutes. Garnish with chopped coriander leaves and serve with any raita of your choice.

TIP:
This recipe can be eaten as a low calorie diet, omit cashew nuts.