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Rice - 1 cup Gingelly Oil - 4 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Bengal Gram Dhal - 1 tsp Cashew nut - 1 tbsp. Peanut - 2 tbsp. Red Chilli - 2 Asafetida - 1/8 tsp Curry Leaves Turmeric - 1 tsp Ginger - 1 tsp, grated Green Chilli - 1, minced (optional) Lemon - 1, juiced Salt Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside. Heat Gingelly Oil in a large pan. Temper Mustard, Urad Dhal, Bengal Gram Dhal

For the Chicken and Rice: 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks (about 2 1/2 pounds total) 5 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight 4 teaspoons ghee or extra-virgin olive or vegetable oil 1 large yellow onion (10 ounces; 283 g), finely chopped 5 cloves garlic, minced 2 1/4 teaspoons finely grated fresh ginger 3 tablespoons (45 ml) tomato paste 1 tablespoon ground cumin 2 1/4 teasp

FOR THE PASTE 10–12 garlic cloves 1 tbsp Kashmiri chilli powder 2 tsp coriander powder Salt to taste Splash of water FOR THE STIR FRY 1 tbsp oil 1 tsp mustard seeds 2 sprigs curry leaves 1 medium onion, sliced 250g prawns, diced 350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw) Salt to taste Fresh coriander leaves, chopped (to finish) 1.5 tbsp lemon juice (to finish) QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g

Coconut Milk Rice or Nei Choru, as we normally call it, is a unique, yet special dish, cooked during festival days. However this dish has grown to be a favorite and cooked almost every week in my home. My kids enjoy the rich flavor rendered by Coconut Milk and Ghee. Serve with a Non Veg Gravy and call it a day. Ghee + Oil - 4 tbsp. Cinnamon - 2 stick Clove - 4 Cardamom - 2 Bay Leaf - 1 Onion - 1, sliced Green Chilli - 3, sliced Ginger Garlic paste - 2 tsp Raw Rice / Basmat

Ghee - 1/2 cup Bay Leaves - 2 Salt Rice - 1 1/2 cup Chilli powder - 1 1/2 tsp Pepper powder - 1 1/2 tsp Ginger powder - 1/4 tsp Garam masala - 1/4 tsp Jumbo Lump Crab - 4 cups, picked Lemon Juice Cilantro - 1 tbsp. thinly sliced In a medium saucepan, bring 4 cups of water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 15 minutes. Drain the rice using a colande