Eggs with mango and drumstick

Hen's eggs 12, boiled, peeled and halved.
 Drum stick 5, cut into 5cm. length pieces,
mango small 1, peeled and sliced, onion small 1, sliced, garlic cloves, 5, thinly sliced,
turmeric powder 1/2 tsp., green chilly 2, silted, curry leaf a sprig,
salt to taste.
Cook the ingredients.
Finely grated coconut 2 cups, cumin powder 1/2 tsp., pepper powder 1/2 tsp.
Squeeze coconut with the powders. Add the mix to the cooked veggies. Adjust salt, add
carefully the halved eggs with breaking, combine well, pour coconut through out the dish.
Transfer into a serving bowl and garnish with 2 tbsp. chopped cilantro.
Serve with chapatti / rice.

 

Shallot Fried Rice

Basmati rice, half cup , cooked in a cup of water.
Shallots a handful, sliced thinly, cow's ghee 2 tbsp., salt to taste.
Heat ghee in a pan, add shallots, sauté till tender, add salt, sauté shallots till
golden brown, add rice, combine well and serve hot.

Prawn in tomato

Peeled medium Prawn 1 lb., tomato medium 3, chopped, onion 1 chopped, ginger 2 inch piece,
chopped, garlic cloves 3, chopped, curry leaf a sprig.
Coconut oil 2 tbsp., turmeric powder 1/4 tsp., coriander powder 1/2 tsp., chilly powder 1 tsp.,
coconut milk 1/2 cup, salt to taste.
Heat oil in a wok, drop in curry leaf followed by onion, ginger and garlic, sauté till tender,
add tomato, sauté till cooked, then add curry powders, sauté for a while, add prawns and salt, combine well, allow to cook, simmer flame, add coconut milk, swirl the wok.
Transfer into a serving bowl garnish with curry leaves.
Serve with rice.
 

Chilly Prawn

Medium prawns peeled and cleaned 1 lb., paprika powder 2 tsp., salt to taste, shallots 3,
ginger 2 inch piece, garlic cloves 4, all three finely chopped, salt to taste, curry leaf a sprig.
Combine the ingredients and cook gently.
Onion 1, chopped, crushed chilly 1 tbsp., curry leaf a sprig, coconut oil 2 tbsp.
Heat oil in a shallow pan, drop in curry leaf and onion sauté till tender, add crushed chilly,
sauté for 30 seconds, add cooked prawns, combine well, simmer flame and allow the mix to
get dry. Adjust salt and serve with rice or as appetizer.

Non spicy Salmon Fry....Kid's special

Salmon fillets 1 lb., cut into desirable pieces, ginger garlic
paste 1 tsp., lemon pepper salt 1 tsp., turmeric powder 1/4 tsp.,
salt to taste. Marinate fish with the ingredients. Roll on bread
crumbs and shallow fry in coconut oil till golden brown.
Serve with kid's favourite veggies

 

Snapper head with celery and sweet pepper

Fresh Snapper head 1, halved, celery 2 sticks, cut into 21/2 inch sticks, sweet pepper red and orange,
2 each, cut into diagonal pieces, onion small 1, sliced, ginger garlic paste 1 tsp., salt to taste,
coconut oil 1 tbsp., paprika powder 1/2 tsp., fenugreek powder a pinch.
Heat oil in a shallow pan, drop in onion, sauté till tender, add ginger garlic paste, followed by
celery and sweet pepper, sauté for a minute, add paprika masala, sauté for 30 seconds, add salt, snapper head, combine well and allow to boil in the juices, simmer flame, allow to cook. If water
needed just sprinkle to make it moist.
Serve hot for lunch.

Mushroom Rice

Basmati rice 2 cups, cooked in 4 cups water, run a fork to get the rice separated.
Button Mushroom 500 gm., sliced, onion 1, thinly sliced, ginger garlic paste 2 tsp.,
 lime juice 1/4 cup, salt to taste, turmeric powder 1/2 tsp., salt to taste, curry leaf a sprig,
cilantro chopped 2 tbsp., mace, cinnamon stick, fennel seeds all 3 a little each, cloves 2,
olive oil 3 tbsp.
Heat oil in a wok, drop in whole spices, sauté till aroma spreads, add curry leaf and onion,
sauté till tender, add ginger garlic paste, turmeric paste, sauté for 30 seconds, add mushroom
 and salt, combine well, allow to cook, add lime juice. When fully cooked, add cooked rice.
Combine well, adjust salt and garnish with cilantro.
Serve with your favourite pickle and papadum.