Scrambled Egg with Chinese Chives

INGREDIENTS

· 75-100 g (3-4 oz) Chinese chives

· 6 large eggs

· 120 ml (8 tbsp) groundnut or corn oil

· 2.5 - 4 ml (½ - ¾ tbsp) salt

· several turns pepper mill

· Serves 6 with 2-3 other dishes

Method

1. Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.

2. Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

3. Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg has just set.

4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.

Note: a small bunch of chives can be used as a substitute for Chinese chives.

Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

Ingredients

1. 1 cup urad dal
2. 1 cup onions slices (thin)
3. 1 tbsp. coriander finely chopped
4. 1" stick cinnamon
5. 2-3 cardamoms
6. 2 cloves
7. 1 bay leaf
   
8. 1 tsp. cumin seeds
9. 1/2 tsp. turmeric powder
10. 1/2 tsp. pepper powder
11. salt to taste
12. 1/2 tsp. sugar
13. 1 tsp. lemon juice
14. 2 tbsp. ghee

Method

1. Clean, wash, soak dal for 15 minutes.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. Allow to splutter, add onions. Stir fry till light brown.
8. Add dal, lemon juice, masalas. Stir gently.
9. Take care not to mash up dal too much.
10. Garnish with coriander.
11. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

CHICKEN MALAI KEBAB

These smooth, creamy chicken kebabs are mildly flavoured with cheddar cheese.

Ingredients

1. Boneless chicken cubes --800gms

2. Cheddar cheese, grated--60gms/ ¼ cup

3. Coriander leaves, chopped--20gms/4 tsp

4. Cornflour –15gms/1tbs

5. Cream—120ml/ ½ cup

6. Egg—1

7. Garlic paste—35 gms/7tsp

8. Ginger paste---45 gms/3tbs

9. Green chillies,

10. Chopped fine—8

11. Mace ( javitri ) powder--2.5 gms/ 1/2tsp

12. Nutmeg ( jaiphal ) powder

13. 2.5gms/ ½ tsp Oil for basting

14. Salt to taste

15. White pepper powder--5 gms/ 1tsp

Steps

1. Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture on to the chicken pieces. Set aside for 15 minutes.

2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours.

3. String together chicken pieces on a skewer an inch apart. Roast

on a charcoal grill for 5 minutes or in a preheated oven at

275 *F for 7 minutes.

4. Remove. Hang skewers for 5-7 minutes to let excess moisture

drip off. Brush with oil and roast again for 3 minutes.

Time: Preparation: 3 ½ hours

Cooking: 15 minutes

To Serve: Serve as a cocktail snack or as an accompaniment with the main course.