Egg Coconut Curry, Fruity Rice Cups And Almond Cake by Zarnak Sidhwa

Ingredients For Fruity Ice Cups:

• Rice soaked 1 1/2 cup
  
• Milk  1 liter
  
• Almonds  15-20
  
• Brown bread slices 3-4
  
• Brown sugar 4 tbsp
  
• Kiwi  2
  
• Sugar  1/4 cup
  
• Sugar  to sprinkle

Method:

1. Heat milk, add rice and cook on medium heat, stirring frequently.
2. Put almonds in a chopper and crush coarsely.
3. Add brown bread slices and crush some more.
4. Transfer into a bowl, add brown sugar and mix well.
5. Halve the kiwis, and cut into medium sized cubes.
6. Divide them equally between 4 glass cups.
7. Sprinkle a little sugar over them.
8. When the rice gets cooked completely and almost dry, add sugar and mix well.
9. Take the pan off the heat.
10. Put the kheer over the kiwi in each cup.
11. Top with almond brown bread brown sugar mixture, level the top and serve.
    

Ingredients For Egg Coconut Curry:

• Coconut milk 3/4 cup
  
• Eggs Boiled 5
  
• Oil  3 tbsp
  
• Onions  2
  
• Curry leaves  8-10
  
• Turmeric powder  1/4 tsp
  
• Coriander powder  1 tsp
  
• Red chili powder 1 tsp
• Ginger garlic paste 1 tbsp
  
• Tamarind paste 1 tbsp
  
• Salt to taste
  
• Corn   1/4 cup
  
• Coriander leaves a few

Method:

1. Heat oil, add chopped onions and saute till golden.
2. Add curry leaves and continue to saute for 2 minutes more.
3. Add turmeric powder and coriander powder and mix well.
4. Add red chili powder and ginger garlic paste and saute, add 1 cup water and cook the gravy add tamarind pulp and salt and simmer.
5. Blend till smooth.
6. Transfer it back into the pan.
7. Add coconut milk and mix well and simmer stirring continuously.
8. Halve the eggs and remove the yolks.
9. Fill up the egg holes with corn.
10. Pour the gravy into a serving dish, place the egg halves over the gravy.
11. Garnish with coriander leaves and serve hot.