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HERBY COUSCOUS WITH ROASTED VEG AND EGG

Ingredients:
Couscous  - 75 gms
Olive oil -  2 tbsp
Butternut squash - 500 gms (peeled and diced)
Red onion - 1 (chopped)
Red pepper - 1 (deseeded and chopped)
Courgette - 1 (diced)
Garlic clove -1 (finely sliced)
Large eggs - 6
Fresh parsley - 3 tbsp (chopped)
Salt and pepper as per taste

Method:

  • Preheat the oven to 180 C. In a bowl, mix the couscous with one tbsp of olive oil, salt and pepper.
  • Pour 300 ml of boiling water over the couscous, stir, then cover for 10 minutes.
  • Place the remaining oil in a large roasting tin, add the butternut squash, onion and peppers and roast for 10 minutes.
  • Stir in the courgette and garlic and roast for a further 10 minutes or until the vegetables are tender.
  • Season the eggs,beat together and pour into the roasting tin.
  • Bake for 15 minutes or until the egg has set and is golden.
  • Remove the tray from the oven, stir the egg and vegetables, then stir in the couscous and parsley and mix well.
  • Serve warm or cold.


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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.