This Zucchini and potatoes is a simple recipe.It is great as a meatless main dish, or as a side dish.

Item required
500 g zucchini (courgettes)
4 potatoes, cut into 2 cm cubes
4 tablespoons oil
1 onion, finely chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 tomato, finely chopped
2 spring onions, chopped
Preparation method
1 Slice zucchinis lengthways, then crossways into 2 cm lengths.
2 Cook potatoes in boiling water until tender, drain.
3 Heat oil in a frying pan, saute onions until golden brown.
4 Add, potatoes, zucchinis, garlic, paprika, turmeric, cumin, cinnamon, cloves and cardamom. Stir over low heat for
10 minutes.
5 Add tomato and spring onions, continue frying for 5 minutes or until zucchini is tender, stirring frequently to prevent burning.
SERVES 6

The lamb biriani recipe which is like to the non-vegtarian, is very tasty recipe. It is very nice lunch or treat recipe.

Item required
1 kg lamp chops
11A tablespoons ground coriander
1 teaspoon ground paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground aniseed
1/4 teaspoon each ground turmeric, ground
cinnamon, ground cardamom, ground cloves
2 teaspoons grated, fresh ginger
2 cloves garlic, crushed
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
3 tablespoons oil
4 large onions, finely chopped
3 tablespoons ground almonds 6 tablespoons plain yoghurt
RICE
4 cups long grain rice, washed and drained
3 tablespoons ghee
2 onions, finely sliced
1 teaspoon grated, fresh ginger
1 clove garlic, crushed
6 cups (11/2 litres) water
1/4 teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 tablespoons evaporated mill
GARNISH
1 large onion, peeled, sliced anc golden brown
125 g cashew nuts, fried light
Preparation method
1 To PREPARE LAMB. Remove excc
from chops, place lamb in a bowl.
2 In another bowl, mix coriander, F cumin, aniseed, turmeric, cinnamon cardamom, cloves, ginger, garlic, vir and lemon juice. Add to lamb and n Allow to stand for 15 minutes.3 Heat oil in a large saucepan, saute until golden brown. Add marinated Cover saucepan and simmer with no a water for 40 minutes.4 Remove from heat, add almonds and yoghurt. Stir to prevent sticking. Cook. covered, until liquid has dried up and rises. Remove saucepan from heat and aside.
5 To PREPARE RICE. In a large saucepan
melt ghee, saute onions until golden brown color.Add ginger and garlic and saute for 2 minutes.Add ginger and garlic and saute for 2 minutes.
6 Add rice, water, turmeric, cinnamon. cardamom, cloves and bay leaf. Mix wee: Bring to the boil. Boil, covered, until three-quarters cooked, then reduce heat very low. Add evaporated milk, and continue to cook until remaining liquids absorbed. Stir rice with a fork, remove fr heat.
7 Transfer half the rice to a serving dish casserole. Spread half the curried lamb o,. it. Make another layer of rice, and top dli with remaining lamb.Garnish with fried onion rings and cache: nuts.
SERVE 6 TO 8

‘Pastry for pooris’ recipe is one of the tasteful recipies in the south Indian recipies.

Item required
4 cups (500 g) plain flour, sifted
120 g ghee
cold water
extra ghee for frying
COCONUT FILLING
21/3 cups (250 g) desiccated coconut,
moistened with milk
1/2 teaspoon ground cardamom
1A cup (60 g) sultanas
1/4 cup (30 g) ground almonds
1/2 cup (125 g) of sugar.
Blend together all ingredients.
Preparation method
1 Place flour in a bowl, rub in ghee. Add enough water to mix to a soft, pliable dough. Knead until smooth.
2 Roll out thinly, cut out circles in the size required.
3 In the centre of each piece, place a quantity of coconut filling. Wet the edge of the pastry all round with water, fold in half, press the edges down.
4 Melt extra ghee in a frying pan, add pooris 1 to 3 at a time, cook on both sides until golden brown.
MAKES 24

This is a rich and filling dessert, which can be served hot or cold.It is very tasty food too.

Item required
2 tablespoons ghee
1/4 teaspoon ground cardamom
170 g thin vermicelli
2 cups (500 ml) water
1 cup (230 g) sugar
1 drop yellow food colouring (optional)
60 g blanched almonds, chopped and
toasted
125 g cashew nuts, chopped and toasted
30 g shelled pistachio nuts, chopped
2 drops vanilla essence
4 cups (1 litre) milk
Preparation method
1 Melt ghee in a saucepan, saute cardamom and vermicelli until light brown.
2 Add water and sugar, bring to boil. Reduce heat to moderate, simmer for 10 minutes.
3 Add yellow colouring, almonds, cashews, pistachios, vanilla essence and milk. Bring to the boil and remove from heat, pour into a serving dish.
SERVES 4 To 6

This is a sweetened item and prepared on festival or a special occasion. It is delicious and very tasty recipe too. children likes it very much.

Item required
2 cups (250 g) plain flour, sifted
water
1 tablespoon plain yoghurt
oil for frying
SYRUP
2 cups (500 g) sugar
21/2 cups (625 ml) water
V4 teaspoon ground cardamom
pinch of turmeric
Preparation method
1 Place flour into a bowl, make a well in the centre, gradually add water, stirring in gradually increasing circles from the centre. Add sufficient water to form a thin batter. (Alternatively, combine flour and water in a blender or food processor, blend until smooth). Stand 24 hours, stir in yoghurt.
2 Place just sufficient oil in a frying pan to float the jalebis, heat to moderate.
3 Spoon mixture into a piping bag with a 1% cm plain tube (place a finger over the hole). Pipe the batter in figure eights or double circles into oil, cook on both sides until golden brown. Remove, place into warm syrup for a few minutes. Drain on absorbent paper.
4 To MAKE SYRUP: Combine all the ingredients in a saucepan, bring to the boil. Simmer over a low heat for 5 to 10 minutes until a thick syrup is formed. Keep warm.
SERVES 4 To 6