SALAD HAWAIIAN SALAD shredded cooked chicken + juliennes of pineapple +cream +mayonnaise +sail/pepper +mustard.

Serve with lettuce in a scooped out pineapple shell.

DRUNKEN WALDROF Shredded apple and carrots +chopped celery stem +cream +mayonnaise +salt/crushed pepper. Serve on a bed of red cabbage. Chingri malai curry ½ kg prawn shelled and deveined ½ tsp salt ½ tsp haldi ½ cup mustard oil 6 bay leaves 2 inch piece dalchini 1tsp sugar 1tsp chilli powder ½ inch ginger 5 cloves garlic 1 onion 1 tomato chopped 1 cup thin coconut milk 1 cup thick coconut milk 5 green chillies 1) Wash and pat dry the prawns. Put haldi and salt on the prawns and keep aside. Gride ginger garlic and onio. 2) Heat ¼ cup mustard oil to smoking, add tejpatta a nd whole spices. Reduce flame, add 1tsp sugar stir till golden. 3) Take it off the fire. Add 1tsp chilli powder , tomatoes and salt. Cook on a high flame, stirring. 4) When oil comes up to the surface, add ground onion -ginger mix, cook, stirring, till oil separa tes. 5) Tip in 2tbsp thin coconut milk and stir till oil appears . Repeat the process till the coconut milk is all in. 6) Reduce heat , add prawns, sauté for 2mins. Pour thick coconut milk, slit chillies and simmer till done(about 5mins) serve with plain rice. SAFED ALOO ½ kg baby potatoes peeled and washed 4tbsp oil 3-4 laung 7-8 peppercorns 2 black cardamom 2 bay leaves 11/2 tbsp ground onion 11/2tbsp garlic ±ginger paste

ground beef (or lamb) 2 large onions. Slice the eggplant in to 1/2 inch slices. khus khus paste and cook for another 3 -4 minutes. 5) Pour ¾ cup of water and soaked whole red c hillies into the pan and stir well. warmed 8 egg yolks. about 4 lbs. Check if the potatoes are cooked and the gravy is thick. potatoes 1 1/2 lbs. leaving strips of peel about 1 inch wide around the eggplant. Place the eggplant slices in a . Serve with poories. partially peel the eggplants. 3) Tip in coconut. minced 1/2 cup red wine 1/4 cup chopped fresh parsley 1 tsp. lightly beaten Pinch of ground nutmeg Preparation: Prep the Vegetables: Using a sharp peeler. garlic paste and cook on medium heat stirring until oil starts separating. Pressure cook on a low flame for about 2 minutes. 2) Stir in onion. Add the honey and stir. finely diced 2 cloves garlic. after the first whisle. total 1 lb. lightly beaten (reserve yolks for bechamel) 1 cup grated Kefalotyri or Parmesan cheese Bechamel Sauce: 1 cup salted butter (2 sticks) 1 cup flour 4 cups milk. 4) Now add the dahi mixed with coriander powder and cook till oil starts separating slowly. ginger. ground allspice 1 cup tomato puree (or crushed tomatoes) 2 tbsp. When they start sizzling add the potatoes and cook for a couple of minutes. gredients: y y y y y y y y y y y y y y y y y y y y y y y 3-4 eggplants. tomato paste 1 tsp. sugar Salt and pepper to taste 2 cups plain breadcrumbs 8 egg whites.1cup curd 2tsp coriander powder 1tbsp desiccated or fresh coconut paste 1tbsp poppy seed paste 4 dry whole red chillies soaked in some warm water for about ½ hr 1tsp honey 1) Heat oil in a pan and put the whole garam masala . ground cinnamon 1/4 tsp.

whisking continuously. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs. Season to taste with salt and pepper. . crushed tomatoes. Rinse the eggplant slices and dry with paper towels. They should not get too soft. lower the oven temperature to 350 degrees. parsley. Add warmed milk to mixture in a steady stream. Cover them with an inverted plate that is weighted down by a heavy can or jar. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon. Make the Béchamel Sauce: Melt butter over low heat. Allow the flour to cook for a minute but do not allow it to brown. coating both sides. cool and slice them in 1/4 inch slices. place a layer of potatoes on the bottom. Add onion and sauté until translucent. brown the ground beef (or lamb) until the pink color disappears. Using a whisk. just cooked enough so that they no longer crunch. It should be a drier. Sprinkle the bottom of pan with breadcrumbs. Peel the potatoes and boil them whole until they are just done. Assemble the Moussaka: Lightly grease a large deep baking pan (lasagna pan). and stir in beaten egg yolks and pinch of nutmeg. add flour to melted butter whisking continuously to make a smooth paste. about 1 minute. When eggplant is finished cooking. Simmer over low heat until it thickens a bit but does not boil. They will need to sit for at least 15-20 minutes. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour. chunkier. Add a splash of water to the egg whites and beat them lightly with a fork. Place the colander in the sink so that excess moisture can be drawn out. Return to heat and stir until sauce thickens. and sugar.colander and salt them liberally. Add breadcrumbs to a flat plate. Drain. Add garlic and cook until fragrant. Top with a layer of eggplant slices. Preheat the oven to 400 degrees. Make the Meat Filling: In a large sauté pan. preferably an hour. turning them over once during cooking. allspice. tomato paste. Line two baking sheets with aluminum foil and lightly grease. The salt also helps to remove some of the bitterness of the eggplant. Set aside. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. about 5 minutes. Leaving a 1/4 inch space around the edges of the pan. Remove from heat. tomato sauce.

but nothing is hard to do.Eggplant Frank Sinatra's Eggplant Parmigiana Recipe Dairy-Free Vodka Sauce Recipe . Allow to cool for 15 ± 20 minutes before slicing and serving. Well I did up the spices a bit. User Reviews 5 out of 5 What I expect Moussaka to be. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese. It does take a long time to make.About...Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese.Dairy Free Tomato Vodka Sauce Mock Fish Eggplants Recipe . Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. A splash of water is 1 T. Make the béchamel sauce right before you intend to bake it. You can make this dish ahead up until the béchamel sauce and refrigerate. Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Member mfeay I made this recipe as is (a rarity for me). Write a review 0 out of 0 people found this helpful. I used panko crumbs and they worked well.Involtini di Melanzana .How to Make Bolognese Sauce Video .Szechuan Recipes Eggplant Rollups With Cheese Recipe . Lynn Livanos Athan Greek Food Guide y y y Sign up for my Newsletter My Blog My Forum Advertisement . Was this review helpful to you? Yes | No See all 4 reviews Related Articles y y y y y Bolognese Sauce Recipe .

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