Spices it right in this fragrant and flavoursome take on a traditional kedgeree.Kedgeree flavoured with Saffron.

Item required
1A teaspoon cumin seeds
10 cardamom seeds
180 g ghee
15 g slivered almonds
15 g currants
3 medium onions, thinly sliced
1′/4 cups (250 g rice), washed
3/4 cup (120 g) lentils
4 threads saffron
1′/4 cups (310 ml) coconut milk
8 green chillies, sliced and seeds removed
1/2 teaspoon ground ginger
10 cloves
4 small sticks cinnamon
3 tablespoons sugar
Preparation method
1 Coarsely grind the cumin and cardamom seeds.
2 Heat the ghee and saute the almonds and currants till the almonds are medium brown. Remove and reserve.
3 Saute onions in the ghee, until crisp and brown. Set onions aside, reserve ghee.
4 In a medium saucepan, put Y3 cup water and the rice. Half cook the rice and put into a large saucepan.
5 In a medium saucepan put X cup water and lentils, cook for 20 minutes or till half done. Add this to the rice.
6 Add saffron, coconut milk, half the almonds and currants, fried onions, green chillies, ginger, cloves, cinnamon, sugar and the reserved ghee. Mix thoroughly and cover.
7 Bring to the boil and simmer till rice and lentils are cooked. Stir the kedgeree with a fork and leave on a very low heat for
5 minutes more. Serve sprinkled with remaining almonds and currants.
SERVES 4 TO 6

The fruit chutneys are delightfully sweet and spicy, and It is very tasty too.

Item required
6 medium sized mangoes (green), sliced
1% (625 ml) malt vinegar
11/2 cups (375 g) sugar
4 cloves garlic, crushed 30 g fresh ginger, grated
1 teaspoon chilli powder
60 g slivered almonds 1/. cup (125 g) raisins
Preparation method
1 Combine mangoes in a saucepan with Vinegar and sugar, bring to the boil. Reduce heat to low, cover, simmer 5 minutes.
2 Add garlic, ginger and chilli, simmer for 10 minutes. Add the almonds and raisins, simmer for 5 minutes, cool.
3 Pour into sterilised jars, seal well.
MAKES 5 CUPS (1′/4 ML)

Firnee is a sweet recipe, usually prepared on a festival or a special occasion. It will be prepared easily and quickly.

Item required
% cup (60 g) rice flour
2% cups (625 ml) milk
‘/3 cup (90 g) sugar
1 tablespoon rose water
2 tablespoon slivered almonds
12 shelled pistachio nuts
Preparation method
1 Place rice flour in a saucepan, gradually stir in milk, stir until smooth.
2 Stir constantly over low heat until sauce boils and thickens.
3 Add sugar and rose water, cool.
4 Spoon into serving dishes, top with almonds and pistachios.
SERVES 4 TO 6

Item required
1 teaspoon butter or margarine
1/4 cup slivered almonds
1 package (10 oz.) frozen creamed onions 1/4 cup shredded Cheddar cheese
1 tablespoon dried parsley flakes
1 can (31/2 oz.) French-fried onion rings

Setting: HIGH
1. Combine butter and almonds in 1-quart glass casserole.
2. MICROWAVE for 11/2 MINUTES. Stir and MICROWAVE for 1 to 2 MINUTES. Add onions, cheese and parsley; cover.
3. MICROWAVE for 3 MINUTES. Stir and MICRO-WAVE for 3 to 4 MINUTES or until onions are tender-crisp. Top with onion rings. Let stand, cov-ered, 3 minutes before serving.
2 to 3 Servings
TIP When using frozen creamed onions in pouch, place pouch in oven. MICROWAVE for 3 to 4 MIN-UTES. Remove creamed onions from pouch; spoon into casserole with remaining ingredients and MICROWAVE for 2 to 3 MINUTES or until hot.