Non Vegetarian

How to prepare Kacchi Shahi Mutton Biryani in a Nutricook in half the time


Preparing Biryani in a Nutricook Pot in half the time with an option to ‘Keep warm’ until serving, so you enjoy the Biryani piping hot!
Learn how…

Check out the Kacchi Biryani Recipe

How to effectively cook Dry Prawns and Lady Fingers in a Curry Mangalorean & Goan Style Curry


Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia

Dried Shrimp and Lady Finger Curry with Sola (Dried mango)

Ingredients

  • 1 Cup Dry Prawns (Before cleaning)
  • 20 to 25 Lady Fingers
  • 8 flakes dried mango (Sola)
  • 1 small onion, sliced
  • 1/2 tsp. Salt or to taste
  • 2 tbsp. coconut oil

Grind to a paste

  • 4 red Kashmiri chilies
  • 6 small round chilies (from Goa)
  • 3 tbsp. coconut powder
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. pepper corns
  • 1/4 tsp. turmeric powder
  • 4 flakes garlic
  • 1 small onion
  • 4 to 5 flakes tamarind (small ball)

Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.

Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.

When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.

Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.

Sorpotel and Sannas Combo Traditional Goan and Manglorean festive meal


Sarapatel or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.

The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.

In Goa and Mangalore, Sorpotel is often accompanied by “sanna” – a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.

Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today. Source – Wikipedia

Sorpotel

Ingredients

  • 1 1/2 Kg. Fatty Pork (Belly preferably). If using Pork Liver, use 1 Kg pork and ½ kg liver (I have not used liver as it’s not available here)
  • 2 Large onions, minced
  • 2 tsp. salt or to taste

Grind to a paste with vinegar

  • 1.5 cups vinegar
  • 25 Kashmiri Red chilies
  • 1 tsp. mustard seeds
  • 8 to 10 pepper corns
  • 1/2 tsp. Turmeric powder
  • 1 to 2 tsp. cumin seeds
  • 24 flakes garlic
  • 4” pc. Ginger
  • 4” pc. Cinnamon
  • 8 cardamoms
  • 8 cloves

Clean and wash pork (and liver if using) and cut into large pieces.  Heat the pork on  pan and fry for 10 minutes to release the fat, turning the pieces.  Do not add any additional oil. Drain the pork and keep the fat aside. 

Add the pork pieces to a large pan, add salt and enough water to cover the meat and bring to a boil.  Reduce flame and cook 30 minutes till meat is almost done.  Remove from heat, drain and reserve the stock. 

When meat is cool enough to handle, chop into tiny pieces.  If using liver, chop and keep the pork and liver pieces separate.  Do not mix them at this stage. Heat the pan again and add the fat which was set aside.  Add the chopped pork and fry for 10 minutes till light brown.  Drain and remove. Then add the liver pieces and fry 2 to 3 minutes, drain and remove. 

To the same pan, add the minced onion and fry till light brown.  Then add the ground paste and fry 2 to 3 minutes,  add pork and liver pieces and continue frying for 5 minutes.  Add the reserved stock and more water for the gravy and bring to a boil, cover and simmer till meat is tender.  Check seasonings and add salt, vinegar, as required.  Add water to thin down the gravy. 

Enjoy with Sannas, steamed rice, bread, poee or Fugias. For those who don’t eat pork, try this recipe with lamb or chicken liver…… delicious.

Sannas

Ingredients

  • 2 cups Idli Rice
  • 1 cup fresh grated coconut
  • Coconut water or Toddy as required to grind the batter
  • 1 tsp. salt  or to taste
  • ¾ tsp. active dry yeast
  • 1 tsp. sugar
  • 2 tbsp. luke warm water

Method

Wash and soak rice overnight.  Grind with the coconut using coconut water or toddy, in 2 batches to a smooth paste of pouring consistency (not too thick). 

Bloom the yeast by adding the yeast to a mug, then add the sugar and lukewarm water, stir well, cover and leave aside for 10 minutes.  Once it blooms add to the rice batter and mix and beat the batter well with your hand.  In warm weather the batter should ferment in 2 to 3 hours.  In cold weather will take longer. 

When batter is fermented, set the steamer on heat.  Grease the sanna molds and fill them half way with batter allowing room for the sanna to rise.  Steam for 20 to 25 minutes.  After 20 minutes pierce a thoothpick in the sanna and it should come out clean, if not steam for another 5 minutes and test. 

Transfer the sannas to a water bath to cool slightly.  Demould with a butter knife, back of a spoon or simply pull them away from the edges with your fingers.  Place in a casserole spread with a muslin cloth or a wooden bowl or tray to prevent the warm sannas from sticking to the base. 

Enjoy for breakfast with a dollop of ghee or butter or with Sorpotel, any Pork curry or chicken or mutton curry.

The video is full of tips and steps for the perfect Sorpotel texture and taste and soft and spongy sannas!!

If you don’t have a steamer, cook your Sannas in an Oven. Check out the video below.

Lasagne


For Italian purists, lasagna is an occasion. The layered pasta dish is a labor of love to create, from mixing and rolling homemade noodles to making sauce from scratch to carefully layering the meat, cheese and noodles. It’s a special occasion dish that, done right, is a true showstopper. (Taste of home)

Lasagne are a type of pasta, possible one of the oldest types made of very wide flat sheets and made of stacked layers of lasagne alternating with fillings such as ragu (ground meat and tomato sauce), vegetables, cheeses and seasonings and spices, topped with cheese which melts after baking.  The resulting casserole is cut into single-serving square portions. (Wikipedia)

Ingredients

  • 500 gm. Or 24 sheets Lasagne noodles
  • ½ cup mozzarella cheese, or as required
  • ¼ cup grated parmesan cheese, or as required
  • 9” x 13” dish, for assembling and baking the lasagne

Meat sauce:

  • 2 tbsp. oil or butter melted (I have used olive oil)
  • 3 to 4 medium onions, chopped
  • 4 lbs. ground beef or lamb
  • 2 14 oz (500 gms. each) can/bottle bolognaise sauce
  • 1 tsp. mixed herbs (oregano & basil)
  • 2 tbsp. worcestershire sauce (optional)
  • 2 cups beef stock (made with 2 beef stock cubes)
  • Freshly ground black pepper, to taste
  • 1 tsp. salt or to taste

White sauce:

  • 100 gms. butter
  • ½ cup all purpose flour
  • 1.5 litres milk
  • 1 tsp. salt or to taste
  • ½ tsp. pepper powder or to taste
  • 2 tbsp. shredded cheddar cheese (optional)

To make the meat sauce, heat the oil in a saucepan and sauté the onion until soft.  Add the meat and fry till completely browned and liquid has almost evaporated.  Stir in the remaining ingredients.  Adjust the seasonings, cover and simmer for 30 minutes, stirring occasionally.

For white sauce, melt the butter in a saucepan, add the flour and cook for 2 minutes.  Remove from the heat and gradually add the milk.  Return to the heat and bring to the boil, stirring, reduce heat and cook until thickened, but of pouring consistency. Add cheese, salt and pepper to taste.

Lasagne noodles:  Some noodles require to be pre-cooked, some need to be dipped in hot water before assembling.  The lasagne sheets that I have used in this preparation are ready to use (as per directions on the box).  The Box also stated to cover the dish with foil before placing in the oven. I don’t usually cover the dish and bake it open but it is better to follow instructions on the pasta packaging for best results.  So I baked it for 20 minutes covered with foil, then removed the foil covering and completed the baking.

Grease a shallow rectangle or square dish and grease with olive oil, line with the lasagne sheets, followed with meat sauce, white sauce and repeat the layers then top with the mozzarella cheese.  Then sprinkle parmesan cheese and drizzle with olive oil. 

Bake in a preheated moderate oven (180 dec C/350 deg F), for 45 minutes.

Cover with foil for first 20 minutes, then remove and complete baking, uncovered.

Choris Chilly fry Goa Sausage chilli fry Choris Pao


Goan Sausage (Choris) Chilli Fry

The deicious and tantalizing Goa sausages and the famous Choris Pao, a universal favorite, prepared from a simple sausage chilli fry.  The sausages have all the spices required, all that is needed is some onion and potato (if you wish) to prepare this dish.  The taste and flavor of the cooked sausage chilli fry is directly related to the quality of sausages.  So do take care to source the best ones you can find!

Ingredients

  • 20 small beads Goan Sausages (or 10 large ones)
  • 3 to 4 medium onions, as required
  • 1 medium potato (optional)

Remove the string and remove the casing of the sausages.  Some even like to keep the thread and casing and simple cut the sausages strands into 2” pcs.  In this case wash the outer casing of the sausages before using.

Clean and slice the onions roughly into thick slices/pieces.  Peel, wash and chop potato into cubes.  Add the sausages, onions and potato to a vessel.  Barely cover with water and keep on flame and bring to a boil.  Stir at intervals.  Cook till water has almost dried, just a little should remain for gravy.  Serve hot with pao or pulao.

Choris Pulao Goa Sausage Pulao


Chorisan are synonymous with Goa!

The Goa sausages famous all over the world, cooked and added to rice for a spicy, tangy, delicious pulao.

Ingredients

  • 2 cups Basmati rice
  • 30 small beads goa sausages (chorisan)
  • 3 medium onions
  • 6 cloves
  • 6 cardamoms
  • ½ tsp. whole peppercorns
  • 2”  sticks cinnamon
  • 2 stock cubes, any flavour (I used chicken)
  • ½ tsp. salt or to taste
  • 2 tbsp. Oil

Wash and soak the rice, till required.  Cut the thread of the sausage beads and slit the casing to remove completely.  Keep the sausage meat aside.  Clean and slice the onions.  Heat oil in a vessel and add the onions, fry till translucent.  Add the sausage meat and 1 cup water and cook 15 to 20 minutes till all the water is absorbed and sausages are tender.   Take a larges vessel to cook the pulao.  Add 4 cups water, peppercorns, cloves, cardamom, cinnamon and the stock cubes.  Add ½ tsp. salt to taste.  When the water starts boiling and the stock cubes are dissolved, add the soaked drained rice.  Mix well and cover.  When it begins boiling, reduce to low flame and cook till water is half absorbed.  Then add the cooked sausages and mix well gently.  Cover and continue cooking on low till all the moisture is absorbed and rice is cooked.  Serve hot.  Delicious!  A family favorite!!

Beef Jeerem Meerem


Beef Jeerem Meerem

Goan Beef Jeerem Meerem

Ingredients

  • 1 Kg. Boneless Beef
  • 2 green chillies
  • 10 cloves garlic
  • 1” pc. Ginger
  • 2 large onions
  • 2 tomatoes
  • 1 or 2 potatoes, as required (optional)
  • 2 tbsp. Jeerem Meerem powder
  • 1 tbsp. tamarind pulp
  • 1 lemon
  • 2 tbsp. ghee or oil
  • 1 tsp. Salt or to taste
  • ½ tsp sugar (optional)

Method

Clean and cut meat into cubes or slices.  Wash, drain and set aside.  Grind the ginger and garlic to a coarse paste.  Marinate the meat with the 1 tbsp. of the jeerem meerem powder, juice of lemon and salt. Keep aside for one hour atleast.

Slice the onions and tomatoes, slit the green chillies and cut the potatoes into cubes or wedges.  Heat oil I a vessel and fry the onions till light brown.  Add the ginger garlic paste and saute 2 to 3 minutes. Add the tomatoes and fry till soft.  Reduce heat and add the remaining jeerem meerem powder and saute for a miunute.  Add beef and cook on high heat till meat changes color, reduce heat and cook till water evaporates.  Add the tamarind pulp and a cup of hot water, bring to a boil and cook 10 minutes.  Then lower heat and cook another 20  minutes till meat is tender.  Add the green chillies and potatoes and cook further 10 minutes till potatoes are cooked.  Check seasoning.  Add ½ tsp. sugar (optional) Usually this is a dry dish but you can add some hot water if you need to have some gravy and simmer till oil surfaces.  Served with Goan pulao (Aroz) or any bread of your choice.

Stuffed Pomfret with green masala in Banana leaf


Delicious, succulent and moist Stuffed Pomfrest in mouth watering green masala and cooked iun banana leaf which prevents the fish from absorbing too much oil! Use stuffing of your choice, red, green or recheado masala. Recipe is from my mother’s book “Mais Recipes”. Get hold of your copy soon. Here is the link for details: https://cooklikececilia.com/mais-recipes-contact-details

Chicken Pickled Chops


An East Indian speciality.  The chicken is cooked in just 4 spices ground in vinegar alongwith almonds and raisins and the masala is sauteed in a substantial amount of onions which not only adds body to the gravy but also makes it immensely flavorful, spicy complemented with sweetnes of the raisins and tartness of vinegar!

Ingredients

  • 1 Chicken
  • 2” pc ginger
  • 1 whole head garlic
  • 1 tbsp. cumin seeds
  • 8 red chillies
  • 1 tbsp. Almonds (or cashewnuts)
  • 1 tbsp. raisins
  • ¼ cup Vinegar
  • 6 to 8 large onions
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee

Cut the chicken in to suitable pieces, discard the skin, wash and drain.  Clean the garlic and ginger and grind alongwith cumin and red chillies to a paste with vinegar.  You can add a little water to get the contents moving in the grinder as excess vinegar could ruin the dish.  Clean the onions and cut into thick roundels. Heat a vessel and add the ghee, when hot add the onions and fry till light brown. Add the masala paste and saute till fat separates.  Then add the chicken, mix, cover and cook on medium 30 minutes till tender.  Stir at intervals.  After 30 minutes add the salt, mix and check seasoning.  Simmer for further 5 to 10 minutes till fat appears on the surface.  Serve hot with rice or fugias.

Tomato Cheese Pizza


A universal party snack – Most simple and so easy to make at home.  Loved by old and young! Feel free to create your own toppings.  Can be baked on the stove top using a pan.

Ingredients (makes 12 to 15 small circular pizzas)

  • 1 ½ cup flour
  • 1 tsp. active dry yeast
  • 1 tbsp. sugar
  • 2 tbsp. warm milk
  • ½ tsp. salt, or to taste
  • 2 tsp. butter
  • 2 eggs
  • ½ cup Pizza sauce or as required
  • 1 cup grated cheddar cheese
  • Chopped and sauteed pepperoni or mortadella (optional)
  • Chopped onion (optional

Mix yeast and sugar in warm milk and stir.  Cover and leave to bloom.  Rub the butter into the flour.  Mix in yeast mixture, stir in the eggs and knead well.  If dough is too sticky dust some flour or grease your hands with butter and knead till smooth. Cover and put in a warm place for 2 hours, until double in size.

Knead risen dough for 3 minutes.  Work into large flattened circles or use a cutter to make smaller pizzas.  Arrange on a greased baking tin and spoon over with the sauce, and other toppings. Sprinkle over with grated cheese.  Bake in a hot oven gas mark 4 for 10 to 15 minutes.  Serve immediately.  To bake on the stove top, heat a flat pan on medium low heat till hot.  Place the dough circles on the pan and quickly add the toppings.  Cover and cook 10 minutes till cheese melts and underside is light brown.

Kashmiri Rogan Josh


Rogan josh or roghan josh or roghan ghosht, is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder – source: Wikipedia

I was inspired to try this dish after watching Vidhu Vinod Chopra’s film Shikara (a 2020 film) where the protagonist is shown cooking and then announcing to her husband the Rogan Josh is ready! The film is based on the love story of a Kashmiri Pandit couple at the peak of insurgency in Jammu and Kashmir during the 1990s and the subsequent exodus of Kashmiri Pandits from the Kashmir Valley

A fairly simple recipe, without onions, garlic and a minimum of spices!

Ingredients

  • 1 kg. Mutton
  • 1 cup yogurt
  • ½ bunch coriander leaves
  • 2” pc ginger, chopped
  • 2 tsp. chilli powder or to taste
  • Pinch of asafoetida
  • ½ tsp. cumin seeds
  • 1” pc. Cinnamon
  • 2 cardamoms
  • 2 cloves
  • 4 peppercorns
  • Pinch of nutmeg powder
  • ½ tsp. mace
  • 1 tsp. salt
  • ¼ tsp. saffron
  • 2 tsp. hot milk
  • 4 tsp. ghee

Clean and cut mutton into large to medium pieces.  Beat yogurt and mix with coriander leaves, ginger, chilli powder and asafoetida.  Marinate the mutton with the yogurt mixture for 15 minutes.  Meanwhile, grind all the ingredients from cumin to mace to a smooth paste by adding a little water.  Heat crush and soak saffron in milk.  Heat ghee and add the mutton with the marinade.  Cook on moderate heat till all the water dries up. Will take 15 to 20 minutes. Cook further stirring constantly till ghee separates.  Add the paste, saffron and salt just enough water to cook the meat.  Cook for 30 minutes or till done.

Grilled Chicken Salad


Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc.  The salad is so delicious, I could eat it everyday!  Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich.  Leftover grilled chicken works well for this salad.  I simply love this salad and so will you!! Oh so colorful too……

Ingredients

  • 500 gms. approx. Grilled chicken
  • 1 Large tomato
  • 1 Large onion
  • 2 green chillies
  • ¼ cup coriander leaves

Dressing

  • 3 tbsp. lemon juice
  • 2 tsp. chaat masala
  • ¼ tsp. green cardamom powder
  • 6 tbsp. olive oil or any preferred oil
  • Salt if required

Garnish

  • 2 Tomatoes
  • 1 Lemon
  • 2 tbsp. ginger
  • 2 tbsp. lemon juice

Cool the roasted chicken or use leftover chicken.  Debone (if on the bone) and cut into ¾” chunks.  Refrigerate.  Peel and cut onions in larges dices.  Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.

To make the dressing:  In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.

Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters.  Scrape and cut ginger into juliennes and soak  in the lemon juice.

To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.

Raan (Lamb Leg) in peppery gravy


Recipe : Ahd-E-Changezi from ‘Prashad’

Ingredients

  • 1 Leg of Spring Lamb (approx. 1 Kg.)
  • 3 Spring Onions

Marination

  • 3 tbsp. Ginger paste
  • 3 tbsp. Garlic paste
  • 1 tsp. red chillie powder
  • Salt
  • ½ cup vinegar

Gravy

  • 100 ml Tomato puree
  • 2 tbsp. black peppercorns
  • A pinch nutmeg powder
  • Salt
  • 2 tbsp. Butter
  • 4 tbsp. Cream
  • 3 tbsp. Rum (certainly, if available otherwise optional)
  1. Clean Leg of Lamb and prick with a fork.
  2. Mix red chili powder and salt with the ginger garlic paste and rub this mixture evenly on the raan, arrange in a baking tray and douse with vinegar.
  3. Keep aside for at least 30 minutes.
  4. Broil the peppercorns on a tawa and pound with a pestle.
  5. Clean wash and cut the spring onions into thin roundels. Finely chop the greens.
  6. Preheat the oven to 300 deg F.  Add enough water to immerse three-fourths of the lamb leg, cover the baking tray with silver foil and put the raan on dum in the pre-heated oven for an hour and 15 minutes. (Check at regular intervals to ensure the meat is not over-cooked.  The right time to remove is when the meat leaves the bone at both ends).
  7. Tear off the foil, cool, remove raan, strain and reserve the jus.
  8. To make the gravy, transfer the jus to a  vessel, bring to a boil, reduce to low heat, add tomato puree and reduce the gravy to a sauce consistency.
  9. Add pepper, nutmeg and salt, simmer for 2 minutes, add butter and stir constantly until the butter is incorporated.
  10. Remove, add cream and 2 tbsp. of rum, stir. Adjust seasoning.
  11. Make deep incision on the raan right down to the bone and carefully remove (if desired) the bone.  If removing the bone, make ¼ inch thick slices, arrange in a shallow casserole, sprinkle the remaining rum and return the raan to the pre-heated oven for 3-4 minutes.
  12. To serve, remove the casserole from the oven, pour on the gravy, sprinkle a little pepper, garnish with sping onions and serve with Naan.

Egg Frittata with potatoes and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Ingredients

5 eggs

2 medium onions, chopped

1 Potato, thinly sliced

1 Tomato, chopped

2 green chillies, chopped

¼ tsp turmeric powder (optional)

4 Beef or Chicken Sausages (Frankfurters), thinly sliced

Salt and pepper to taste

1 tbsp. coriander leaves, chopped

1 tbs. ghee

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 

To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.

Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 

Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.

Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  

If you like the eggs runny, remove as soon as the whites are set. Sprinkle with coriander leaves and serve immediately.

Cheese Stuffed Buns


Cheese stuffed buns

Crispy crunchy buns on the outside with delicious soft luscious cheese and egg on the inside!

Ingredients

  • 3 buns, medium sized
  • 100 gms cheese (1.5 cups grated)
  • 2 tbsp. butter or as required to brush the buns
  • 3 eggs
  • 1 medium onion
  • ¼ cup coriander eaves
  • 1 green chilli
  • Salt and pepper to taste

Method

Grate the cheese and season with salt and pepper.  Add finely chopped onion, green chilli and coriander leaves and mix.  Cut the top of the buns in small circular shape, about 1” dia, and scoop out the soft dough from the centre of the buns.  Melt the butter and brush the inside of the buns including the top.  Divide the cheese mixture between the buns and break one egg on top of each one without breaking the egg yolk.  Replace the lids over the buns and bake in a moderately hot oven about 190 deg C or gas mark 4 for 20 to 30 minutes to set the eggs,  Serve hot.  If desired, serve with grated cheese and carrots.

P.S.: Use the leftover soft centre of the buns to make bread pudding or save in the freezer for breadcrumbs when required.

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