Method : 

 Heat oil in a pan. 
 Add mustard seeds and cumin seeds and let them crackle. 
 Add the onions and sauté them till light brown. 
 Add tomatoes and chilies and sauté for a minute. 
 Add ginger – garlic paste and stir for a minute. 
 Now add the curd, rice and spices and mix properly on medium flame for 2 – 3 minutes. 
 Garnish with coriander leaves and serve hot. 

Method : 

 Mix all the ingredients leftover rice,gram flour,turmeric powder,chopped green chilli,ginger long strips,finely chopped onion,finely chopped coriander leaves,finely chopped tomato,salt to taste and water to make a medium consistency batter . 
 Heat a non-stick pan. 
 Pour a tbsp of batter and spread evenly to make thin pancakes. 
 Cook till brown in color on medium flame. 
 Flip and cook again till brown. 
 Serve hot with tomato ketchup or coriander chutney. 

Method : 

 Dissolve saffron in 2 tsp lukewarm milk and keep aside. 
 Peel, core and dice the apples. 
 Put the apples in a Kadhai or Wok. 
 Add sugar and stew over medium flame, stirring constantly – but gently (to prevent the apples from getting crushed), until the sugar has dissolved and the liquid has evaporated. 
 Remove and cool. 
 Boil milk in a heavy bottomed pan, reduce to low flame and simmer until it reduces to 2 ½ cups (600 ml). 
 Add saffron, cardamom and stir. 
 Remove from the gas flame. 

 When warm add the stewed apples and stir. 
 Transfer to a serving bowl and refrigerate. 
 Serve chilled garnished with the nuts and apple slices. 

Tips or Variations : 
 You can use grated carrot or grated bottle gourd instead of apple.