Mushroom-butter rice

Serves 2 as part of main meal

Butter- 1 heaped tbsp

Garlic- 1/2 tbsp, finely chopped

Onions- 1/4 cup, finely chopped

Mushrooms- 1 cup, roughly chopped

Chicken soup cube- 1/2 tsp, crumbled

Cooked basmati rice- 2 1/2 to 3 cups (preferably a day old, and straight from the refrigerator)

Salt- to taste

Pepper- to taste

Spring onion greens- 2 tbsp (optional)

Melt the butter in a wok and add garlic and onions.

Saute till the onions turn translucent. You dont need to get it to turn golden brown.

Add the mushroom and fry on medium heat till they are cooked. If there is water, wait for it to dry up.

Mix the crumbled soup cube into the mushroom and wait for it to melt in the heat.

Tip in the cooked rice and mix well, carefully, without breaking the rice.

Season with enough pepper and salt (after a taste test, as the soup cube is salty), and half of the spring onion greens and mix gently. 

Let it sit for about 2 to 3 minutes on medium heat, just to warm up the rice.

Transfer into serving dish and garnish with the remaining spring greens

Easy peacy spinach rice

Serves 3 as main meal

Cooked basmati rice- around 4 cups

Ghee- 1 tbsp

Cumin seeds- 1/4 tsp

Onions- 1/4 cup

Ginger- 1/2 tbsp

Garlic 1/2 tbsp

Green chilli- 2, slit (increase or decrease as per choice)

Spinach- 3 cups, packed, roughly chopped

Meat masala- 1 tsp

Lemon juice- 1 tsp

Salt- to taste

Coriander leaves- 2 tbsp (optional)

Cook the basmati rice with whole spices. 

Drain and keep aside. Ideally the rice should be a day old and refrigerated. 

Heat ghee in a wok and once hot, add the cumin seeds.

Wait for it to sizzle, and then throw in the onions, ginger, garlic and green chillies.

Cook till the onions turn translucent, they dont need to brown.

Add the spinach and give a good mix.

Wait for the water from the spinach to evaporate, and once it becomes semi-dry, add the meat masala, lemon juice and salt to taste.

Tip in the rice and carefully mix with the spinach. Try not to break the rice, or else it will turn mushy.

Top with coriander leaves, give one final mix and serve warm.

Notes: If you are using rice just prepared, rinse with cold water and leave to drain completely. I sometimes chuck it into the fridge for a while.

Add some grated coconut at the very end to amp the taste a bit.

A spoon of ghee mixed at the very end after you add the coriander leaves works wonders.

Masala egg and vegetable butter sandwich

Recipe adapted from Sanjeev Kapoor Khazana (serves 2)

Eggs- 2 large

Onions- 2 tbsp, finely chopped

Tomato- 2 tbsp, finely chopped

Chilli powder- 1/4 tsp

Turmeric powder- a pinch

Salt- to taste

Bell pepper- 1/3rd cup, julienned

Cabbage- 1/3rd cup, julienned

Carrot- 1/3rd cup, julienned

Mayonnaise- 2 tbsp

Salt- to taste

Pepper- to taste

Butter- 1 tbsp

Bread- 4 medium slices

Cheese- 3 to 4 tbs

Beat the eggs along with onions, tomato, chilli, turmeric and salt. Keep aside.

Mix together the sliced vegetables with mayo, salt and pepper. Keep aside.

Place a frying pan/tawa on medium heat, and melt 1/2 tbsp butter.

Dip (rather generously) 2 slices of bread into the egg mixture, both sides, and place on the pan. Top with a few scoops of the egg, tomato and onion mix.

Flip over after 2 minutes and top with about half the veg mix and half the cheese.

Close the sandwich with the other slice and continue grilling the sandwich till the cheese slightly melts.

Keep flipping the sandwich carefully so both sides are slightly crisp.

Remove from the pan, slice the sandwich into two and place on a serving plate.

Continue the same with the remaining slices of bread.

Serve with some tomato sauce on the side.