Rey's Indian style Basmati rice

1. Boil water in a pot. Add a few 

pieces of taj, lavang, elachi and 

salt. (2 tsp salt per one cup of 

rice)

2. Wash 4 cups rice in a dish

3. Add the rice to the pot and boil

until halfway done

4. Drain rice and then add to an 

oven proof pot

5.Now make a vagaar for the rice.

Slice half an onion into a frying 

pan

6. Add 1 tsp jeera

7.Add 4 tablespoons ghee 

8. Onion must fry until slightly browned

9. Add the browned onions with the

ghee over the rice

11. Now add half a cup of water to

the rice and steam at 180 degrees

until done

Serve with any curry of your choice!

Rey's spicy mince curry

1 Chop up 1 onion

Add to your pot

2. Add 1 teaspoon jeera

3. Add 5 tablespoons oil

4. Add 1 whole green chilli

5. Wash a half a kilo mince and cut up

2 potatoes

6. Braise the onions on low heat until

medium brown

         7. Add in the washed mince to the

 braised onions

8. Add 1 full teaspoon ginger garlic 

masala

9. Add 2 teaspoons turmeric powder

10. Add 2 teaspoons garam masala

11. Add 1 cinnamon stick

12. Add 2 teaspoons garam masala

13. Add 4 teaspoons fresh/dry red 

chillies

14. Pour a little water to braise the

mince

15. Chop up 2 medium tomatoes.

Blend well

16. Add a handful of tuvar to the mince (optional)

17. Add the potatoes

18. Add the tomatoes blended

tomatoes

19. Now add water and cook on medium

heat until potatoes are soft

20. Voila! Bon appetit. Can be 

served with roti or as a side dish

with kari kitchri

Rey's yummylicious Phirni recipe just in time for Ramadhaan

1 Add 3 cups milk to a medium sized pot

2. Add 1 teaspoon elachi

3. Add 3.5 tablespoons sugar for taste

4. Add 2 tablespoons semolina

5. Add a few drops of rose essence

6. Add a few drops of either red or green colouring

7. Stir the contents of the pot and bring to boil.

Stir continuously to prevent scorching

8. Once boiled, pour the milk mixture into dessert bowls. Allow to cool

9. Sprinkle dessicated coconut on the top and then refrigerate

Rey's yummy bread pudding recipe for a cold winters night

1. Pour 3 cups of milk into a liquidizer



2. Add 3 eggs to the milk

3. Add a half a cup of sugar. Blend all the ingredients together.
Pour mixture into an oven proof pyrex dish


4. Spread apricot jam onto 3 slices of

bread.





5. Cube the bread slices and add to the
liquid mixture in the pyrex dish



6. Add 1 tablespoon of coconut

to the mixture



7. Add 1 level teaspoon of elachi


8. Add 1 level teaspoon nutmeg

9. Add 1 tablespoon of ground

almonds. Beat the mixture slightly
with a hand blender


10. Blob the mixture with 2 tablespoons

of butter


11. Bake at 180 degrees for approximately

45 minutes to an hour until
golden brown. Serve piping hot