Non-Vege Traditions 2

Serves 6 masala chicken

What you need

1 fresh spring chicken, skinned, cut into 8 pieces with bone and rinsed in water.

3 tablespoons cooking oil

2 large, red onions, finely chopped

4 ripe tomatoes, chopped

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon 'zeera' seeds

1/2 teaspoon cloves

1/2 teaspoon whole black pepper corns

2 cm long cinnamon stick

6 small, green 'elachi' pods

1 and 1/2 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1 tablespoob tomato puree

1/2 cup water

To Garnish:

1 tablespoon fresh, green coriander leaves

3 fresh green chillies

1/2 teaspoon 'garam masala' powder

Masala Chicken

How to

Steps:

1.  In a cooking pan, put the oil on medium heat.

2.  Put in the onion and stir for 2 minutes.

3.  Add the garlic and ginger paste. Stir.

4.  Put in the tomato pieces, salt, red chilly and turmeric powder. Cook for 2 minutes.

5.  Add the chicken pieces and sprinkle with the 'zeera', cloves, whole black pepper, 'elachi' and cinnamon.

6.  Cover and allow to cook for 15 minutes till the chicken becomes tender.

7.  When the oil starts separating, add the tomato puree and saute for 2 minutes.

8.  Add the water and allow to simmer for 5 minutes so that the 'masala' is thick.

9.  Put off the heat, leave it covered an allow to stand for 5 minutes.

10.  Spoon out into a serving dish and garnish with the coriander, green chilly and 'garam masala'  

Serves 4 chicken curry

What you need

For the Curry:

1/2 kg fresh chicken pieces with bone, skinned and rinsed

2 tablespoons cooking oil

1 large red onion, finely chopped

2 large ripe tomatoes. chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 teaspoon tomato puree

1 cup water

For garnishing:

1 tablespoon fresh coriander leaves

2  fresh green chillies, whole/chopped

1/4 teaspoon black pepper powder

Chicken Curry

How to

Steps:

1.  In a cooking pan, put the oil on medium heat.

2.  Add the chopped onion and saute for 2 minutes.

3.  Add the garlic and ginger paste. Stir.

4.  Put in the tomato pieces. Stir.

5.  Add the chicken and sprinkle the salt, red chilly and turmeric powder over it.

6.  Cover and cook for about 15 minutes till the chicken is tender and you can see the oil separating.

7.  Add the tomato puree and stir. Saute for a couple of minutes.

8.  Add the water and allow to simmer for 5 minutes.

9.  Put off the heat, leave the lid on the pan and let it stand for 5 minutes.

10.  Spoon out into a serving bowl and sprinkle with the green chilly, coriander leaves and the black pepper powder.

11.  Serve the 'Chicken Curry', hot with 'naans' or 'pilau' and fresh, green salads.

Serves 4 green chicken

What you need

For marinating the Chicken:

1 kg fresh chicken [with or without bone] cut into small pieces.

1 cup,whisked plain yoghurt

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/4 teaspoon turmeric powder

For the Greens:

1/2 cup finely chopped spinach [palak] leaves

1/4 cup fresh coriander leaves, chopped

1/4 cup fresh mint leaves, chopped

4 green, fresh chillies, chopped

For the Masala:

1 teaspoon dry coriander powder

1/2 teaspoon black pepper powder

1/2 teaspoon cardamom powder

1/4 teaspoon cinnamon powder

For Cooking:

4 tablespoon cooking oil

2 red onions, finely chopped

For Garnishing:

A few sprigs of fresh coriander and mint leaves

Green Chicken

How to

Steps:

1.  In a basin put all the ingredients listed for marinating the chicken and mix. Cover and leave aside for about 1 hour.

2.  In  a cooking pan, put the oil on medium heat and add the chopped onion.

3.  Stir for 2 minutes, add the marinated chicken and the ingredients listed for the 'masala'.

4.  Stir, cover and allow to cook for 15 minutes till you can see the oil separating.

5.  Add all the 'greens' listed and cook for another 10 minutes on low heat.

6. Put off the heat, leave the cover on and allow to stand for 5 minutes.

7.  Spoon out into a serving dish and garnish with the mint and coriander sprigs.

8.  Serve the 'Green Chicken' hot with 'rotis' or 'naans' and 'raitas' of your choice.

Serves 4 lemon chicken

What you need

For the Marinade:

500 kg fresh, boneless chicken, cut into bite-size pieces

1/2 cup green spring onions, chopped

1 tablespoon, finely shredded ginger

2 tablespoons water

For the Cooking:

2 tablespoons cooking oil

1/2 cup sliced celery sticks

1 cup button mushrooms, quartered

1 tablespoon fresh, green pepper, sliced

2 tablespoons light soy sauce

2 tablespoons shredded rind of lemon

To Garnish:

6 slices of fresh lemon

1 tablespoon split cashew nuts

Lemon Chicken

How to

Steps:

1.  In a basin put all the ingredients listed for the marinade and leave aside for at least 15 minutes. 

2.  In a 'wok' or pan, put the oil on high heat.

3.  Tip in the celery, mushrooms and green pepper.

4.  Stir fry for 1 minute.

5.  Add the chicken with the marinade. Cook for 3 to 5 minutes till the chicken becomes tender.

6.  Stir in the soy sauce and the lemon rind. Cook for another minute.

7.  Remove from the heat and tip into a serving dish.

8.  Serve the 'Lemon Chicken' with fried rice/noodles and sweet+sour sauce.

Serves 4 pepper corn chicken

What you need

For the Sauce:

3 tablespoons water

2 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon corn starch powder

1/2 teaspoon cooking oil

For the Chicken:

2 tablespoons cooking oil

1 tablespoon fresh garlic, crushed

2 cups fresh, boneless chicken, chopped pieces

For the Vegetables:

1 cup baby corn, thinly sliced

1/2 cup broccoli florets

1/2 cup green capsicum slices

1/2 cup red capsicum slices

For Serving:

Sweet and Sour Sauce

Chilly Sauce

Soy Sauce

Pepper Corn Chicken

How to

Steps:

1.  In a small bowl, put the ingredients listed for the sauce, mix well and leave aside.

2.  In a 'wok' or a pan, put the oil on medium heat.

3.  Add the garlic and stir fry for a minute - you will feel the aroma.

4.  Add the chicken pieces, cover and let them cook for 10 minutes till tender.

5.  Add all the vegetables listed and stir fry for 2 -3 minutes.

6.  Pour  the sauce from step 1 into the middle of the pan.

7.  Allow to cook for another minute. Stir and mix gently.

8.  Remove from the heat and spoon onto a serving bowl.

9.  Serve the 'Pepper Corn Chicken' hot with boiled/fried rice, noodles and the sauces listed.

Serves 4 coconut chicken

What you need

For the Chicken:

300 gm boneless chicken,cut into 3 cm cubes

2 medium sized white potatoes, peeled and sliced

1 red tomato chopped

1 small red onion, sliced

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon 'fennel' [saunf] seeds

1 tablespoon tamarind paste

2 tablespoons cooking oil

1 mug coconut milk

To Garnish:

1 tablespoon fresh green coriander leaves

1/4 teaspoon black pepper powder

Coconut Chicken

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the onion, ginger and garlic.  Fry for 1 minute.

3.  Put in the chicken pieces and let them cook for 2to 3 minutes.

4.  Add the tomatoes, salt, chilly, fennel seeds, tamarind, potato slices and the coconut milk. Stir.

5.  Lower the heat and allow to cook for 10 to 15 minutes till the potato and chicken are tender.

6.  Remove from the heat and spoon into a serving bowl.

7.  Garnish with the coriander and black pepper powder.

8.  Serve the 'Coconut Chicken' hot, with plain or coconut rice.

Serves 4 mushroom chicken

What you need

1 tablespoon cooking oil

1/2 cup thinly sliced boneless chicken

1 small white onion, thinly sliced

1/2 cup sliced mushrooms

2 tablespoons cashew nuts

1 teaspoon sesame ['till'] seeds

1 tablespoon soy sauce

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper powder

Mushroom Chicken

How to

Steps:

1.  In a pan, put the oil on medium heat.

2.  Add the chicken and saute for 5 minutes.

3.  Add the onion, mushrooms and cashew nuts. Saute for another 5 minutes.

4.  Lower the heat.  Add the sesame seeds, soy sauce and honey.  Stir for 1 minute.

5.  Add the salt and black pepper powder. Mix gently and remove from the heat.

6.  Spoon into a bowl and serve the "Mushroom Chicken", hot with boiled rice.

Serves 4 fish curry

What you need

For the Fish:

300 gm fresh fish fillets [e.g. tilapia], cut into 5 cm long pieces

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon 'ajwain' seeds

2 cups oil for frying

For the Curry:

2 tablespoon cooking oil

1 large red onion, finely chopped

1 ripe tomato, chopped

1 teaspoon garlic paste

1/2 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 teaspoon tomato puree

1 mug water

For Garnishing:

1 tablespoon fresh green coriander leaves

1 teaspoon green chilly chopped

1/2 teaspoon black pepper powder

Fish Curry

How to

Steps:

1.  In a basin, put the fish pieces, salt, lemon juice and 'ajwain' seeds. Mix and leave aside for 20 minutes.

2.  In a frying pan, put 2 cups of oil on high heat.

3.  Put in the marinated fish pieces, one at a time and fry for 1 minute only. Do not let them brown - otherwise they will become hard and brittle.

4.  Remove from the oil and put them aside.

5.  In a cooking pan, put 2 tablespoons of oil and heat.

6.  Put in the onion, stir for a minute.

7.  Add the tomato pieces, garlic, salt, red chilly and turmeric powder. 

8.  Stir, lower the heat and allow to cook for 10 - 15 minutes  till you can see the oil separating.  

9.  Add the tomato puree. Stir.

10.  Place the slightly fried fish pieces from step 4 into the pan.

11.  Add 1 mug of water and let it simmer for 5 minutes.  Do not stir as the fillets may break.

12.  Stop the heat, leave the cover on the pan and let it stand for 5 minutes.

13.  Carefully spoon out into a serving bowl and garnish with the coriander, green chilly and black pepper.

14.  Serve the 'Fish Curry' with fresh 'rotis' or rice.

Serves 4 masala fish

What you need

For the Muchhli:

4 medium sized, whole fillets of fresh fish [tilapia]

1/2 teaspoon salt

1 tablespoon fresh lemon juice

1/4 teaspoon 'ajwain' seeds

2 cups oil for fryng

For the Masala:

2 tablespoon cooking oil 

2 medium sized red onion, finely chopped

3 ripe tomatoes, chopped

1 tablespoon garlic paste/crushed

1/2 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 teaspoon tomato puree

1/2 cup water

For Garnishng:

1 tablespoon fresh, green coriander leaves

1 tablespoon green chilly, chopped

1/2 teaspoon 'garam masala'  

Masala Muchhli

How to

Steps:

1.  In a basin, put the fish, salt, 'ajwain' and lemon juice. Mix and leave for 20 - 30 minutes.

2.  In a frying pan, put 2 cups of oil on high heat and fry the fish fillets, just slightly - 1 minute only - so that that they do not become brown and hard.

3.  Remove the fillets from the oil and keep aside.

4.  In a cooking pan, put 2 tablespoon of oil on high heat.

5.  Put in the onion and stir for a minute.

6.  Add the tomato pieces, garlic, salt, red chilly and turmeric powder. Cover and lower the heat.

7.  Allow to cook for 10-15 minutes till the oil separates.

8.  Add the tomato puree and stir,

9.  Place the slightly fried fillets from step 3 into the 'masala'. Do not stir otherwise the fillets will break apart.

10.  Sprinkle with half a cup of water. Cover and let it simmer for 5 minutes on low heat.

11.  Stop the heat and let it stand for 5 minutes.

12.  Spoon out very carefully onto a serving dish.

13.  Garnish with the coriander leaves, green chilly and 'garam masala'

14.  Serve the 'Masala Muchhli' hot with fresh 'rotis' or 'naans'

Serves 2 coconut orange fish

What you need

For the Fish:

300 gm fresh, fillet fish [tilapia], cut into 4 cm long pieces

1/2 teaspoon salt

1/2 teaspoon 'ajwain' seeds

1 teaspoon fresh lemon juice

2 cups oil for frying

For the Gravy:

1 tablespoon cooking oil

1 medium sized red onion, sliced into thin rings

1 ripe tomato, finely chopped

1 tablespoon freshly crushed garlic

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon fennel ['saunf'] seeds

1 tablespoon of fresh orange rind [peel], thinly sliced into 1 cm long pieces

3 small white potatoes, peeled and cut into thin, round slices

1 mug coconut milk

For Garnishing:

1 teaspoon fresh green coriander leaves

1/4 teaspoon black pepper powder/crushed

Coconut Orange Fish

How to

Steps:

1.  In a basin place the fish pieces with the lemon juice, salt and 'ajwain' seeds. Toss and leave to marinate for 30 minutes.

2.  Put 2 cups of oil in a frying pan on high heat.

3.  Place the fish pieces n the oil and quick fry them for 1 minute.

4.  Remove them from the oil and keep them aside.

5.  In a cooking pan put 1 tablespoon of oil on high heat.

6.  Tip in the onion slices and the garlic. Stir for a minute.

7.  Add the tomato, salt, red chilly, fennel, orange rind, potato slices and the coconut milk.

8.  Cover the pan, lower the heat and allow to cook for 10 minutes, till the potatoes are tender.

9.  Add the slightly fried fish pieces from step 4, cover and allow to simmer for 5 minutes.   

10.  Put off the heat.  Leave for 5 minutes.

11.  Spoon out into a serving dish and sprinkle with the coriander and black pepper.

12.  Serve the 'Coconut Orange Fish', hot with plain or 'coconut' rice. 

Serves 2 grilled fish

What you need

For Marinating:

2 large, whole fillets of fresh fish [tilapia]

1 tablespoon lemon juice

1/2 teaspoon salt

1 teaspoon garlic paste

1/4 teaspoon 'ajwain' seeds

1/4 teaspoon black pepper powder

For Grilling:

Preheated Grill

Oven-proof baking dish lined with aluminium foil

2 tablespoons cooking oil

1 whole, beaten egg

1/2 cup fine bread crumbs [white/brown]

For Serving:

some fried / grilled potatoes

some lemon wedges

tomato / chilly sauce 

Grilled Fish

How to

Steps:

1.  In a basin, place the fish fillets, salt. lemon juice and 'ajwain' seeds. Toss and leave to marinate for 30 minutes.

2.  Preheat the grill.

3.  Prepare the baking tray by lining it with aluminium foil and sprinkling one tablespoon of oil on it.

4.  Put the beaten egg in a plate.

5.  Put the bread crumbs in another plate.

6.  Take one fillet, dip it into the beaten egg so that both sides are covered.

7.  Now place the fillet on the bread crumbs, turn over the side so the the crumbs are evenly spread on the fish.

8.  Place the fillet on the greased aluminium foil in the baking tray.

9.  Repeat steps 6 to 8 for the other fillets.

10.  Sprinkle with a tablespoon of oil and put the baking tray in the preheated grill.

11.  Allow to cook for 5 - 10 minutes till golden brown.

12.  Carefully turn the fillets over and let the other side  also become slightly brown.

13.  Remove from the grill and place the fillets on a serving dish.

14.  Serve the 'Grilled Fish' with fried / grilled potatoes, lemon wedges and tomato / chilly sauce.

Note:  Instead of grilling, you may deep fry the fillets after step 7 and enjoy the great taste of the fish.  

Serves 4 kaleji

What you need

For the Kaleji:

500 gm fresh liver [goat], rinsed, drained and cut into bite size [3 cm] cubes

2 tablespoons cooking oil

1 teaspoon 'zeera' seeds

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1 tablespoon tomato puree

For Garnishing:

1 tablespoon fresh green coriander leaves

1 tablespoon green chilly, chopped

1/2 teaspoon 'garam' masala

Kaleji

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the 'zeera' seeds, let them brown slightly and add the ginger and garlic paste. 

3.  Stir for a minute and add the liver pieces, salt, red chilly and turmeric powder.

4.  Cover and let it cook for 10 minutes on medium heat.

5.  Add the tomato puree and stir for a minute till you can see the oil separating.

6.  Stop the heat and spoon out into a serving bowl.

7.  Garnish with the coriander, green chilly and 'garam' masala.

8.  Serve the 'Kaleji' , hot with 'parathas' or 'naans' for brunch or any other meal.

Note:  This dish is traditionally made for "Eid" after the goats have been sacrificed but it can be enjoyed at any other time too! 

Serves 4 egg delicacy

What you need

For the "Unday":

6 fresh eggs

1 litre of water

1 teaspoon salt

For Garnishing:

1/4 teaspoon salt

1/4 teaspoon black pepper powder

Unday Delicacy

How to

Steps:

1.  In a large pan, put the water, the eggs and the salt. Salt helps to remove the shells easily later on.

2.  Place on high heat and allow to boil for 5 - 10 minutes. Stir and turn the eggs occasionally.

3.  Remove the eggs and rinse in cold water.

4.  Shell the eggs carefully and cut them in longitudinal halves.

5.  Place them on a serving plate and sprinkle them with salt and black pepper.

6.  Serve the 'Unday Delicacy' with juice or hot tea.

Note:  

These simple, hard boiled eggs are considered a rare delicacy in the north Asian countries, during winter; as they are expensive and difficult to get in the cold season.

Serves 2 spicy omelette

What you need

4 eggs

1/4 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon 'zeera' seeds

1/4 teaspoon black pepper crushed/powder

1/4 teaspoon green herbs of your choice [optional]

1 tablespoon oil

Spicy Omelette

How to

Steps:

1.  In a bowl, break the eggs and whisk.

2.  Add the salt, chilly, 'zeera', herbs and black pepper. Mix well with a fork.

3.  Take a non-stick frying pan and put the oil in it on medium heat.

4.  Pour the egg mixture onto the oil an let it cook for half a minute.

5.  With the help of a wooden spoon, turn over the mixture and let the other side also get cooked.

6.  When it is light brown on both sides, remove the pan from the heat.

7.  Spoon it onto a serving plate.

8.  Serve the 'Spicy Omelette' with toast/ parathas and hot tea/ coffee. 

Serves 2 green omelette

What you need

4 eggs

1 tablespoon finely chopped spring onion

1 tablespoon finely chopped green capsicum

1 teaspoon finely chopped fresh green chilly

1 tablespoon fresh green coriander leaves

1 tablespoon finely chopped green olives

1/4 teaspoon salt

1/4 teaspoon black pepper powder

1 tablespoon cooking oil

Green Omelette

How to

Steps:

1.  In a non-stick pan, put the oil on low heat.

2.  Break the eggs in a bowl. Add all the other ingredients and mix lightly with a fork.

3.  Pour onto the oil and allow to 'set' for 1 minute.

4.  Carefully turn over the mixture let the other side also cook. 

5.  When both sides are light brown, stop the heat.

6.  Spoon out onto a serving plate.

7.  Serve the 'Green Omelette', hot , with toast, buns or 'parathas' and tea / coffee.

Serves 2 tomato omelette

What you need

4 eggs

1 tablespoon finely chopped red onion

2 tablespoons finely chopped ripe tomato

1/4 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper crushed/ powder

1 teaspoon fresh coriander, leaves, chopped

2 tablespoons cooking oil

Tomato Omelette

How to

Steps:

1.  In a bowl, break the eggs and whisk.

2.  Add the onion, tomato, salt, chilly, black pepper and coriander leaves.  Mix lightly with a fork.

3.  In a non-stick frying pan, put the oil on medium heat.

4.  Pour the egg mixture onto the oil and let it cook for a minute so that it 'sets'.

5.  Carefully, turn it over an allow to cook for another minute so that both the sides become slightly browned.

6.  Stop the heat and spoon out onto a serving plate.

7.  Serve the 'Tomato Omelette', hot, with toasted bread / buns or 'parathas' and tea / coffee.

Serves 2 cheese/mushroom omelette

What you need

4 eggs

1 tablespoon finely chopped red onion

1/2 cup diced/grated cheese

1/2 cup thinly sliced mushrooms [optional]

1/4 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper powder / crushed

1 teaspoon fresh, green coriander leaves, chopped

2 tablespoons cooking oil

Cheese/Mushroom Omelette

How to

Steps:

1.  In a bowl, break the eggs and whisk.

2.  Add the salt, chilly, coriander and black pepper. Mix with a fork. Keep aside.

3.  In a non-stick frying pan, put the oil on medium heat.

4.  Put in the onion and stir for half a minute.

5.  Add the mushrooms and stir.

6.  Add the egg mixture from step 2 and let it set for a minute.

7.  Sprinkle the cheese on the egg and fold the set mixture over so that the other side also gets cooked.

8.  After a minute, check that both sides are lightly browned. Remove the pan from the heat.

9.  Spoon onto a serving plate.

10.  Serve the 'Cheese/Mushroom Omelette', hot, with toasted bread/buns and tea/coffee.  

Serves 4 masala unday

What you need

For the 'Unday':

4 eggs, hard boiled, shelled and cut into longitudinal halves.

For the 'Masala':

2 tablespoons cooking oil

1 medium sized red onion,finely chopped

1 large,ripe tomato, chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon 'zeera' seeds

1/4 cup water

For Garnishing:

1 teaspoon green coriander leaves, chopped

1 teaspoon green chilly, chopped

1/4 teaspoon 'garam' masala

Masala Unday

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2. Add the onion and stir for a minute.

3.  Put in the tomato, salt, red chilly and 'zeera'. Cook for 5 minutes till the oil separates.

4.  Add the water and let it simmer on low heat for 2 minutes.

5.  Remove from the heat and spoon out into a serving bowl.

6.  Place the egg 'halves' in the 'masala' and garnish with the coriander, green chilly and 'garam masala'.

7.  Serve the 'Masala Unday', hot, with 'parathas' and 'pickles' for brunch or any other meal. 

Serves 1 piece sun egg toast

What you need

1 fresh egg

1 slice of bread [white/brown]

2 teaspoons butter

1 pinch salt

1 pinch black pepper powder

Sun Egg Toast

How to

Steps:

1.  Break the egg in a small bowl and keep aside. See that the yellow yolk is in tact.

2.  In a non-stick frying pan, put 1 teaspoon of butter and keep on low heat.

3.  Take a slice of bread and using your finger, press in the middle and make a hole about 2 cm wide.

4.  When the butter melts, place the slice of bread in the pan.

5.  Carefully tip the egg over the bread so that the yolk sits over the 'hole' in the slice.

6.  Let this cook for a minute so that the egg starts 'setting'.

7.  Put another teaspoon of butter over the egg and using a flat, wooden spoon, turn the toast over.

8.  Let it cook for another minute so that it becomes slightly browned.

9.  Stop the heat and slide the toast onto a plate.

10.  Sprinkle with the salt and pepper.

11.  Serve the hot 'Sun Egg Toast' with tea or coffee for breakfast or brunch.

Serves 4 aloo unday curry

What you need

4 hard boiled eggs, shelled

4 medium sized potatoes, peeled and halved

For the "Shorba":

2 tablespoons cooking oil

1 large, red onion, finely chopped

1 red tomato, chopped

1 tablespoon tomato puree

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1/2 teaspoon 'zeera' seeds

1 mug water

For Garnishing:

1 tablespoon fresh, green coriander leaves

1 teaspoon green chilly, chopped

1/4 teaspoon black pepper powder

Aloo Unday Shorba

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the onion and stir for a minute.

3.  Add the ginger and garlic paste. Stir.

4.  Put in the chopped tomato, salt, 'zeera', red chilly and turmeric powder.

5.  Stir, lower the heat, cover the pan and allow to cook for 10 minutes.

6.  Add the tomato puree and saute till you can see the oil separating. 

7.  Add the potato halves, stir and put in the mug of water.

8.  Let it simmer for 10 minutes so that the potatoes become tender.

9.  Stop the heat.  Put in the whole boiled eggs. Cover and leave for 5 minutes.

10.  Spoon out into a serving bowl and garnish with the coriander, green chilly and black pepper powder.

11.  Serve the 'Aloo Unday Shorba' with 'matar pilau', fried rice or fresh 'rotis'.

Serves 2 nargisi unday

What you need

For the 'Nargisi' [beautiful eye] Effect:

4 fresh eggs

For the Base:

2 tablespoons cooking oil

1 medium sized red onion, very finely chopped

1 large, ripe tomato, chopped

1/4 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon 'zeera' seeds

1/4 teaspoon turmeric powder

1 tablespoon water

For the Garnishing:

1 teaspoon fresh, green coriander leaves

1/2 teaspoon green chilly, chopped

1/4 teaspoon black pepper powder

Nargisi Unday

How to

Steps:

1.  In a non-stick frying pan, put the cooking oil on low heat.

2.  Put in the onion and let it fry for a minute.

3.  Add the tomato, 'zeera', salt, red chilly and turmeric powder.

4.  Cover and let it cook for 2 minutes.

5.  Remove the cover. Sprinkle 1 tablespoon of water over the 'base'.

6.  Take one egg at a time, break it in a small bowl so that the yellow yolk remains intact. Tip it onto the 'base'.

7.  When you have put all the four eggs onto the 'base', cover the pan and allow to simmer on low heat for 2 or 3 minutes.

8.  Check that the eggs are cooked and have set properly.

9.  Spoon out carefully and garnish with the coriander, green chilly and black pepper powder.

10.  Serve the 'Nargisi Unday' with bread or 'parathas' for brunch or breakfast.

Serves 4 purjee

What you need

4 fresh eggs

4 small potatoes, peeled and cut into thinly sliced 1 cm squares

2 tablespoons cooking oil

1/2 teaspoon salt

1/2 teaspoon 'zeera' seeds

1/4 teaspoon red chilly powder

1/4 cup water

For the Garnishing:

1 tablespoon, fresh, green coriander leaves

1 teaspoon green chilly, chopped

1/4 teaspoon 'garam masala'

Purjee

How to

Steps:

1.  In a frying pan, put the cooking oil on low heat.

2.  Add the 'zeera' seeds and stir.

3.  Tip in the potato squares and stir.

4.  Add the salt, red chilly and the water. Stir, cover and allow to cook for 3 or 4 minutes so that the potatoes become tender.

5.  Break the eggs, one at a time, in a separate bowl.

6.  Remove the cover of the pan, tip in all the eggs. Stir very gently.

7.  Let them cook for 2 minutes and the remove from the heat.

8.  Add the coriander, green chilly and the 'garam masala'. Stir and spoon out onto a serving plate.

9.  Serve the 'Purjee', hot with 'parathas' and 'pickles' for brunch.   

Serves 2 crambly unday

What you need

4 eggs

1/2 cup fresh milk

1/4 teaspoon salt

1/4 teaspoon black pepper powder

1 tablespoon cooking oil

Crambly Unday

How to

Steps:

1.  In a bowl, break the eggs and whisk them.

2.  Add the milk, salt and pepper. Mix with a fork.

3.  In a non-stick frying pan, put the oil on medium heat.

4.  Add the egg mixture and let it cook for a minute.

5.  When it starts to 'set', use a wooden spoon to stir continuously for a minute so that the mixture gets scrambled.

6.  Remove the pan from the heat.

7.  Spoon out the scrambled egg onto a plate.

8.  Serve the 'Crambly Unday', hot with sausages, toast/ buns and tea or coffee.