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

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

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

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

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