1. Cook the rice until fluffy and allow it to cool completely.
2. Heat Bharat Botanics Sunflower Oil in a wide pan.
3. Add mustard seeds and allow them to crackle.
4. Add urad dal, chana dal and peanuts. Sauté until lightly golden.
5. Add dry red chillies, green chillies, curry leaves and hing.
6. Add turmeric and stir briefly.
7. Add the cooked rice and salt.
8. Gently mix without breaking the rice grains.
9. Turn off the heat and allow the rice to cool slightly.
10. Add fresh lemon juice and mix well.
11. Garnish with coriander.

1. Combine mashed potatoes, vegetables, onion, green chilli and ginger-garlic paste.
2. Add turmeric, coriander powder, chilli powder, garam masala, amchur, coriander and salt.
3. Add 2–3 tbsp breadcrumbs and mix until the mixture holds together.
4. Shape into round or oval cutlets.
5. Make a thin slurry with cornflour and water.
6. Dip each cutlet into the slurry and coat with breadcrumbs.
7. Heat Bharat Botanics Sunflower Oil in a shallow pan.
8. Place the cutlets carefully in the pan.
9. Cook over medium heat until golden and crisp on both sides.
10. Drain on a kitchen towel.

1. Wash and prepare all the vegetables. Keep them dry.
2. Heat Bharat Botanics Sunflower Oil in a wok or wide pan.
3. Add garlic, ginger and green chillies. Stir-fry for 30 seconds.
4. Add carrots, beans and broccoli first.
5. Stir-fry over medium-high heat for 2–3 minutes.
6. Add capsicum and mushrooms(optional)
7. Continue tossing on high heat so the vegetables retain some crunch.
8. Add soy sauce and black pepper.
9. Toss everything together and adjust salt if required.
10. Remove from heat while the vegetables are still vibrant and slightly crisp.
11. Garnish with sesame seeds and spring onion greens.

1. Cook the noodles according to the package instructions.
2. Drain and rinse briefly with cold water.
3. Toss with a little Bharat Botanics Sunflower Oil to prevent sticking.
4. Heat the remaining sunflower oil in a wok until hot.
5. Add garlic and ginger and stir-fry briefly.
6. Add onion, carrot, cabbage and capsicum.
7. Stir-fry over high heat for 2–3 minutes, keeping the vegetables slightly crunchy.
8. Add the cooked noodles.
9. Add soy sauce, vinegar, pepper and salt.
10. Toss continuously over high heat until the noodles are evenly coated.
11. Add spring onions and toss once more.
12. Serve immediately.

1. Place sliced onions in a bowl.
2. Add salt and gently squeeze the onions with your hands. Let them sit for 5 minutes.
3. Add besan, rice flour, green chillies, ginger, ajwain, chilli powder, turmeric, coriander powder and 
fresh coriander.
4. Mix thoroughly.
5. Add water little by little. The onions should be coated in a thick mixture rather than submerged in a 
watery batter.
6. Heat Bharat Botanics Sunflower Oil in a deep kadai.
7. Test the oil with a tiny amount of batter. It should rise steadily to the surface.
8. Drop small portions of the onion mixture into the hot oil.
9. Fry in batches over medium heat until golden and crisp.
10. Turn occasionally for even cooking.
11. Remove and drain on a kitchen towel.