Chicken Roast

Nadan Egg Roast

Coconut Oil - 2 tbsp.

Fennel seeds - 1 tsp

Red Chilli - 2

Curry Leaves

Onion - 2, sliced

Ginger Garlic paste - 1 tbsp.

Tomato - 3, pureed

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Fennel powder - 1 tsp

Pepper powder - 1 tsp

Egg - 6, hard boiled

Salt

Cilantro

Heat Coconut Oil in a large pan over medium heat. Temper Fennel seeds, Red Chilli and Curry leaves.

Add the Onions and saute until translucent and it begins to caramelize.

Add the Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomato paste and cook closed for 10 mins and Oil starts oozing from the gravy.

Season the gravy with Turmeric, Chilli, Coriander, Cumin, Fennel and Pepper powders. Saute until the raw smell of the masalas goes away.

Now add the hard boiled Eggs and give a good mix. Cover the pan with lid and turn off heat.

After 5 minutes transfer to a serving platter and garnish with Cilantro.

Quiche Lorraine

For the Crust:

All Purpose Flour - 2 cup

Salt

Sugar- 1 tsp

Butter - 8 tbsp., cut to small pieces

Shortening - 3 tbsp, cut to small pieces

Egg - 1, lightly beaten

For the Filling:

Egg - 2, lightly beaten

Heavy Cream - 1 1/2 cup

Salt

Pepper

Nutmeg - grated

In a mixing bowl add Flour, Salt and Sugar. Using a Pastry blender work Butter and Shortening into the Flour until it turns to a coarse meal. Sprinkle in 6 tbsp. Ice Cold Water, and mix well; transfer to a lightly floured surface and knead to a smooth Dough. Wrap and refrigerate for about 2 hours.

Preheat oven to 400 F. Spread the Dough on a lightly floured surface into a 14 in. round. Fit the Dough, into a Buttered 10 in. Tart pan. Remove any overhanging Dough. Prick bottom lightly with a fork, and make a decorative edge around the rim. Line Dough with Buttered foil, then add Pie weights or dried Beans to keep the Dough from rising up while baking. Bake until Crust is set and edge just begins to color, about 25 min. Remove the foil and weights. Brush bottom and sides with Egg, and continue baking until Crust is pale golden, about 5 min.

Reduce heat to 375 F. Beat Egg, Cream, Salt, Pepper and Nutmeg together in a medium bowl. Pour mixture into Crust and bake until Custard is puffed and golden and just set in the center, 30 to 35 min. Slide quiche off Tart pan onto a serving platter. Serve warm, sliced into wedges.