Green chillies 2-3

Raisins ¼ cup

Cheese (grated) 150 gm

Ginger-garlic paste 2 tbsp

Whole spices like cinnamon, cloves, mace

Bay leaves 3

Eggs (boiled) 2

Oil for cooking

Salt to taste

Wash and puree the tomatoes. Add salt and sugar to it and bring to a boil. Keep aside one cup of tomato liquid.

Divide rice into two portions and wash and cook one portion with bay leaves and spices and add saffron colour. Cook the other half with spices and tomato liquid.

Fry onions in oil till golden. Set aside half of these. Add chicken pieces, I tbsp of ginger-garlic paste, ½ sp chilli powder and add 1 cup of thickened tomato juice. Cook till the chicken is soft. Add saffron to the chicken.

Add prawns to the other half of fried onions and cook in tomato liquid till done. Add salt and masala powder.

Sprinkle salt on chicken livers and coat ginger-garlic paste. Cook in frying pan till done.

Lightly fry raisins and keep aside.

In an oven-proof dish lay a layer of red tomato rice on the bottom of dish. Cover with saffron rice. Top with raisins, sliced boiled eggs, fried liver and parsley. Cover with grated cheese and keep in oven at 350°F for 15 minutes.

Rice 1½ cup

Baked beans 1 tin

Peas 1 cup

Coriander-mint chutney 2 tbsp

Oil 1 tbsp

Coriander leaves 2-3 sprigs

Salt to taste

Wash and soak rice and boil in excess water till cooled. Drain extra water and keep aside. Fry these in oil for 1-2 minutes.

Take a deep mould of any shape. Spread a layer of rice and press. Add a layer of baked beans. Cover with another layer of rice and spread a layer of boiled peas to which the chutney has been mixed. Cover with the rest of the rice and pack the mould tightly. Invert the mould on a serving dish after sometime and garnish with coriander leaves and baked beans.

Green coconuts 2

Basmati rice 1½ cups

Shelled peas ½ cup

Carrot 1

French beans 6-8

Green chillies 3-4

Ginger (grated) 2 tsp

Oil 4 tsp

Cumminseed 1 tsp

Chilli powder 1 tsp

Orange juice 1½ cup

Grated coconut 2 tbsp

Garam masala 1 tsp

Fresh coriander (chopped) 2 tbsp

Salt to taste

Cut the tops of green coconuts and pour out the water (roughly about 1½ cups). Keep aside. Prepare the vegetables and boil for five minutes. Strain and run under cold water. Soak rice for half an hour. Heat oil in a thick-bottomed pan and temper with cumin seeds. Add boiled vegetables and saute for some time. Add strained rice and stir for some time. Add garam masala powder, salt, chilli powder, orange juice and green coconut water. Cover and cook on slow fire.

Grind ginger and green chillies together and add to cooking rice when moisture reaches the level of rice. Put rice on dum for 20-25 minutes till it is done and fluffy.

To serve, fill rice in washed and cleaned green coconut shells and garnish with grated coconut and fresh coriander.

Rice 450 gm

Sugar 300 gm

Water 6 cups

Raisins 30 gm

Almonds 30 gm

Mawa 115 gm

Cherries 15 gm

Green cardamoms 3-4

Kewra essence 1 tsp

Silver foil and ghee

Few drops of green, red, yellow and orange colour.

Boil sugar in 1½ cup water till dissolved. Keep aside. Lightly fry raisins and almonds and keep aside. Wash and soak rice. Boil 4½ cup water and add cardamoms to it. Add soaked rice and cook on slow fire. Add sugar syrup and cook till it is absorbed. Cover the rice until it becomes fluffy. Divide into different portions and add a different colour to each. Mix kewra essence, mava and fried nuts. Decorate with silver foil and cherries.