Baked spiced eggs

Baked spicy eggs is vary dish by flavouring the simple
spices and it is very delicious and so tasty.

Item required
60 g ghee
2 large onions, thinly sliced
2 cloves garlic, crushed
1A green capsicum (pepper), chopped
1A cup chopped, fresh coriander
4 eggs, lightly beaten
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
Preparation method
1 Melt ghee in a frying pan, saute onions until tender.
2 Add garlic, capsicum and coriander, saute 2 minutes. Remove from heat.
3 Add eggs, vinegar, sugar and cumin. Stir until combined.
4 Spoon into a 1 litre oven-proof dish. Bake in moderate oven for 20 minutes or until eggs have set.
SERVES 2

Cabbage and carrot bhujia

Cabbage and carrot are delicious and versatile vegetables.This is very tasty recipe and very simple to do.

Item required
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 g carrots, coarsely grated
1 green chilli, cut into thin strips and seeds
removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice
Preparation method
1 Heat oil in a frying pan, saute mustard seeds and dried red chilli 1 minute.
2 Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds.
3 Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender.
4 Add lemon juice. Remove red chilli before serving.
SERVES 4 TO 6

Fish kofta curry

This fish kofta curry recipe is a fantastic recipe to fish likers and non-veg eaters. It is a taste and tasteful recipe.

Item required
1 kg white fish fillets
3 medium onions
1 bay leaf
2 green chillies, chopped and seeds removed
V. cup chopped coriander or parsley
1 egg
2 tablespoons fresh breadcrumbs
250 g ghee
1 clove garlic, chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon ground ginger
250 g tomatoes, chopped
11/4 cups (310 ml) water
Preparation method
1 Combine fish in a frying pan with a little water, half a chopped onion and the bay leaf. Simmer until tender. Cool, remove fish, strain and reserve liquid.
2 Mash the fish fillets in a bowl, add green chillies, coriander, egg and breadcrumbs. Shape tablespoons of mixture into balls.
3 Melt half the ghee in a frying pan. Add fish kofta balls, fry over medium heat until cooked, drain.
4 Chop 1/2 onions and combine in a blender or food processor with garlic, coriander, cumin, turmeric, chilli and ginger. Blend to a paste.
5 Slice remaining onion. Melt remaining ghee in a frying pan, saute onion and spice paste until onion is tender.
6 Add tomatoes, cook covered until tomatoes are pulpy.
7 Add the reserved liquid from the fish and 1% cups (310 ml) water. Bring to the boil, add the fish balls and simmer uncovered for 10 minutes.

Bombay whole fish curry

Generally, fish is a tasty food item to eat. All the people, who are non-veg likes to eat fish. Even the kids too, eat it happily.

Item required
60 g ghee
1 small onion, finely chopped
1 clove garlic, crushed
teaspoon grated fresh ginger
2 dried red chillies, cut lengthways and
chopped, seeds removed
1 tablespoon ground coriander 1 teaspoon ground turmeric 1 teaspoon ground mustard 1/2 teaspoon chilli powder
11/4 cups (300 ml) coconut milk
2 tablespoons fresh lemon juice
1 kg whole fish
Preparation method
1 Melt ghee in a frying pan. Saute , garlic, ginger, chillies, coriander, taunt mustard and chilli, for 3 minutes.
2 Add coconut milk and lemon juice. To boil, reduce heat to low, simmer uncovered until thickened.
3 Add fish, cover, cook over low heat fc - 20 minutes or until fish is tender; turn once, stir sauce occasionally.
SERVES 4 To 6

Pork and potato curry

Item required
4 tablespoons oil
V2 teaspoon mustard seeds
1 large onion, finely chopped
2 teaspoons grated, fresh ginger
1 clove garlic, crushed
4 potatoes, cut into thick slices
2 tablespoons ground coriander
1/2 teaspoon chilli paste (optional)
1/2 teaspoon pepper
1 cup (250 ml) water
‘A teaspoon each: ground cloves, ground
cardamom, ground cinnamon, ground
turmeric, ground cumin
1 tablespoon tomato paste
750 g lean pork, cut into 21/2 cm cubes
1 teaspoon white vinegar

Preparation method
1 Heat oil in a saucepan, saute mustard seeds and onion until onion is golden brown.
2 Add ginger, garlic, potatoes, coriander, chilli paste, pepper, water, cloves, cardamom, cinnamon, turmeric and cumin. Mix well. Cover and boil until potatoes are half cooked.
3 Add tomato paste, pork and vinegar, mix well. Reduce heat to low. Simmer, covered, for 1 hour or until potatoes and pork are tender.

SERVES 4 TO 6

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