SPICY, SWEET & SOUR BOILED EGGS

4 eggs hard boiled ( removed shell & cut ½ )

1-2 tbsp oil

2 tbsp chilly sauce

2 tbsp tomato sauce

1 shallot sliced

½ tsp garlic chopped

½ t tsp birds eye chilly chopped

¼ tsp  lime juice

Salt & sugar to taste

Salad leaves for garnishing

METHOD:

Arrange salad leaves on a serving

plate, on top with eggs.

Heat up oil, fry shallot, garlic &

birds eye chilies until light brown.

Add in both sauce, salt & sugar.

When sauce start to boil, remove from

fire & add lime juice.

Pour the sauce on the eggs.

Serve with plain rice or fried rice.

RAISINS & HOT DOG RICE

1 cup rice ( washed & drain )

1 tbsp raisins

1 hot dog chopped

½ tsp shallot chopped

¼  tsp garlic chopped

Salt to taste

½ tsp spring onion chopped

1-2 tbsp butter / margarine

11/2-2 cups water

Pinch of yellow colour

METHOD:

Heat up rice cooker / pan, add butter /margarine.

Fry shallots & garlic until soft, add hot dog & raisins

fry for 2 minutes, add rice, salt & fry for few minutes.

Add colour, spring onion, salt & water.

Cook for 20-25 minutes or till cooked.

Serve with fried chicken, fun fries & salads.

KULFI ICE CREAM

1 large tin evaporated milk

¾ tin condensed milk

1 tin Nestle cream

25 gm chopped pistachios

1 tsp vanilla essence

Method:

In a bowl beat cream with electric beater.

Add evaporated milk & condensed milk &

continue beating for 2 minutes until the

mixture has a smooth consistency. 

Add chopped nuts & vanilla essence. 

Pour into ice-cream moulds & freeze.

DEEP-FRIED VEGETARIAN CHICKEN DRUMSTICKS

1 cup vegetarian chicken minced (soya mate)

1 onion medium chopped

1 tsp ginger & garlic paste

1 tbsp cheese grated

Salt & pepper to taste

1-2 tbsp corn flour

(Mix all ingredients together)

2 tbsp plain flour + water

(Mix into paste)

Bread crumbs

Oil for deep frying

METHOD:

Take lemon size of chicken mixture & shape

all the meat into mini chicken drumsticks.

Keep the drumsticks in the fridge for

25-30 minutes till it become firm.

Heat up oil, dip drumsticks in flour

mixture,  bread crumbs & deep fry

until golden brown colour.

Serve hot with chilly sauce.

VEGETARIAN FISH IN SPICY SAUCE

THINGS TO GRIND:

8-10 dried chilies

5 shallots

3 cloves garlic

1inch piece ginger

(Pr-soaked the dried chilies in

hot water & grind all the ingredients

together into paste )

4-6 pieces of vegetarian fish ( soya meat)

( Marinate with pinch of turmeric

 powder, fried & keep aside)

1 onion chopped

1 stalk lemon grass

1 tomato cut

Curry leaves

Tamarind juice to taste

1 tbsp dark soya sauce

Salt to taste

Sugar to taste

2-3 tbsp water

Oil for cooking

METHOD:

Fry onion in oil until light brown.

Add lemon grass, chilly paste &

stir until oil comes up, add water,

tomato, curry leaves & all the seasonings.

Once the sauce start to boil add fried fish,

mix well & cook till the sauce almost dry.

Serve with plain rice or any types of breads.

STIR-FRIED MIXED VEGETABLES WITH VEGETARIAN PRAWNS

100 gm vegetarian prawns (soya meat)

100 gm cauliflower cut

100 gm broccoli cut

100 gm carrot cut

( can add any vegetables

 to  your choice)

1 shallot cut

2 cloves garlic cut

1 red chilly cut

½ tsp fish curry powder

¼ tsp turmeric powder

Curry leaves

Salt to taste

Oil for cooking

1 tbsp coconut milk/ fresh cream

METHOD:

Heat up oil sauté shallot, garlic, chilly.

Add in prawns, vegetables & all the other

ingredients mix well, cover & cook for few

minutes till dry add coconut milk /fresh

cream stir & serve hot.