PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 300 grams washed rice, 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 1 star anise, 1 pod black cardamom and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the rice. Keep aside.
5. Heat 1 1/2 teaspoons oil, 30 grams peanuts and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 10 curry leaves and stir well.
8. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 4 green chili, 60 grams bell pepper and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 280 grams cabbage and mix it well.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon garam masala and mix it again.
13. Cook for 5 - 7 minutes on medium heat.
14. Then, add the roasted peanuts, cooked rice and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add 1 tablespoon coconut, 1 tablespoon coriander and mix it again.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.

Corn Egg Fried Rice

Servings - 2 - 3

INGREDIENTS
Eggs - 3
Salt - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Oil - 1 tablespoon
Water - 2 litres
Soaked rice - 200 grams
Oil - 1 teaspoon
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Onions - 60 grams
Sweet corns - 125 grams
Carrot - 60 grams
Bell pepper - 60 grams
Sugar - 1/2 teaspoon
Vinegar - 1 teaspoon
Soy sauce - 2 teaspoons
Ketchup - 2 tablespoons
Red chili sauce - 1 tablespoon
Schezwan sauce - 2 tablespoons
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Spring onions - for garnishing