Cereals are staple food for many. Not just Bengal but other regions and countries too cook delicious cereals enriched with carbohydrates but low in calories. Some innovative recipes with rice and wheat flour.

Ingredients:
1 cup fine rice, 1 bunch grated spring onions, 1 carrot finely grated, 2-3 cabbage leaves finely chopped, 6-7 French beans finely chopped, 1 tablespoon Oil, 1/2 teaspoon, Soya sauce,1 teaspoon. chilli sauce

Steps:
Wash and Boil the rice and drained out the water. Leave in a plate to dry out.Heat up oil in a pan; fry the vegetables, till those become crispy. Add spring onions, salt and sauces and fry again. Blend the rice and vegetables delicately and fry for another few minutes. Take away from flame, spray Soya sauce and chilli sauce and serve hot.

Ingredients:
Rice (unpolished)/atop - 200gms
Masoor dal - 200gms, Eggs –3, Mustard oil - 4 table spoon, Dried red chili – 2pcs., Cumin paste – 1tsp., Bay leaf (tej patta) - 2pcs.
Onion (chopped) – 2pcs.

Cumin paste – 1tsp., Turmeric paste – 2tsp.
Red chili paste – 2tsp., Garam masala paste– 2tsp., Tomato purée – 2tbsp., Jaiphal (nutmeg) – ¼tsp., Jaitri (mace)– a pinch of.
Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required.
Coriander leaves - 2tbsp (chopped)

Steps:
Heat oil and ghee in a wok with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil (dal) to the curry. Stir for some time and then add water. Transfer the khichuri from the wok to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, jaiphal, jaitri and garam masala. Serve hot spreading chopped coriander leaves.

Garlic paste – 2 teaspoon, Chili paste – 1 teaspoon, White oil – ¼ cup, Mustard oil – 2 tablespoon, Garam masala powder – 1 teaspoon
Sugar – according to taste

Steps:
Soak rice for ½ an hour. Boil water in a container and cook the soaked rice in it. Boil the minced mutton. Heat white oil and cook the pasted spices. Add keema and cook for another 10 minutes. Reduce heat. When the aroma of spices comes out add garam masala and a spoon of ghee and remove the preparation from heat. Heats the rest of the ghee with shah. Add rice, sugar and salt and remove from fire. Spread a layer of rice in the serving dish. Cover it up with cooked keema. Again cover it up with rice. Decorate with lemon leaf before serving. Blend yogurt, kasundi, mustard oil. Add a small amount of chopped chili to it and serve with keema rice.

Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-1tsp, Cinnamon-1 tsp, Cardamom-5-8
Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops
Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup

Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces.
In a pan heat refined oil and fry the mutton pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice.
In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.  

Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1 tsp, Cloves-5-8
Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms
Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste

Steps: 
Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter (antor), Salt and sugar.
Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice.  In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.