71.   Add onion, saute over medium heat until translucent and stir in rice.

72.   Add pot roast, along with juices that have accumulated in the bowl, and cook over medium heat until liquid starts to simmer.

73.   Add sauce to pan with green onions and cook over medium heat, stirring often, until sauce is hot.

74.   Add the batter and cook over medium heat until the souffle is slightly colored on the edges, similar to a pancake.

75.   Add the eggs, and cook them over medium heat, stirring constantly with a whisk, until the mixture is creamy but not dry.

76.   Add the mushrooms and onion and cook over medium heat, stirring until tender.

77.   Add the onion and garlic, and saute over medium heat until they begin to brown.

78.   Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.

79.   Add the onions and cook over medium heat for a few minutes, until they are golden and softened.

80.   Add the red pepper flakes and saute briefly over medium heat.