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

Prawns in coconut

This prawns in coconut recipe is one of the tasty recipies in non-veg recipies.It is easy to do and simply flavored too.

Item required
500 g uncooked medium-sized prawns
1 tablespoon white vinegar
1/2 teaspoon turmeric
3 tablespoons oil
1 teaspoon mustard seeds
1 small onion, chopped
1 clove garlic, chopped
2 fresh green chillies, finely chopped and
seeds removed
2 curry leaves
thin slice ginger, finely chopped
4 tablespoons desiccated coconut
Preparation method
1 Peel prawns leaving tails intact, remove back vein.
2 Combine prawns in a bowl with vinegar and turmeric.
3 Heat oil in a frying pan, saute mustard seeds for 1 minute.
4 Add onion, garlic, chillies, curry leaves and ginger, saute for 2 minutes.
5 Add prawns, saute for 4 minutes.
6 Add desiccated coconut, saute further 3 minutes or until coconut is lightly browned.
SERVES 4

Sultana chutney

Chutneys are best made in large quantities and stored in the fridge in airtight jars, handy to use whenever you need them.

Item required
750 g sultanas, roughly chopped
13/4 cups (440 ml) malt vinegar
60 g fresh ginger, thinly sliced
6 garlic cloves, sliced
30 g blanched almonds
2% cups (375 g) brown sugar
60 g salt
2 red dried chillies, chopped
Preparation method
1 Soak sultanas in vinegar for 24 hours.
2 Combine sultana mixture in a saucepan with ginger, garlic, almonds, sugar, salt and chillies, bring to the boil, reduce heat to low, simmer uncovered until mixture has reduced and thickened, cool.
3 Pour into sterilised jars, seal well.
MAKES 4 cups (1 LITRE)

Lamb biriani

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

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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