All Dried Fruits Barfi

Ingredients:    
Dried Figs - ½ Cup
Pitted dates - ½ Cup
Almonds chopped - About 10
Cashewnuts chopped - About 6
Pistachios chopped - About 6
Ghee - ¼ Cup

Method:     

Soak dried Figs in two cups of water for about three hours.
Drain and grind it into a puree. Add water only if required.
Then chop the Dates and place them in hot water for about 15 minutes. Grind this also into a puree using very little water.• Now heat Ghee in a pan, add both the purees and cook on medium heat stirring continuously. Cook until all the excess moisture is dried up. Now add the nuts and mix well. Continue to cook further for 10min or till the mixture leaves the sides of the pan.Now spread on a greased tray, once it cools cut into desired shapes and serve.

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Spicy garlic prawn curry

Ingredients:
Raw King Prawns, 750g, shelled and de-veined
Salt, to taste
Fresh Garlic, 3 fat cloves, peeled and finely chopped or crushe
Coconut Oil - 2 tbsps/vegetable oil
Ground Coriander - 1½ tsp
Ground Turmeric - ½ tsp
Chilli Powder - ¼ tsp
Salt Hot Green Chillies, 1 - 3, minced, to taste
Fresh Lemon Juice, from half lemon
Fresh Coriander, 4 tbsps chopped
    
Method:    
• Wash, peel and de-vein the Raw King Prawns, and crush the garlic and chop the fresh chillies and coriander.
• Heat 2 tbsps coconut oil, add the crushed garlic and salt and gently fry until lightly brown. Add the chopped green chillies and stir for 10 seconds.
Add the prawns and stir fry for 3-4 minutes, until they begin to turn pink.
Add the Ground Coriander, Ground Turmeric and Chilli Powder and continue to fry until the prawns are fully cooked, siring all the time.
Remove from the heat, add the lemon juice and fresh coriander and serve.
Delicious as a starter with crispy lettuce, and slices of red onion and cucumber.

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Kheema curry
Ingredients:    
500g Minced Lamb
 1 small Sweet Potato, cut into small cubes
 1 Green Pepper, deseeded and diced
  1 Onion thinly sliced
  2 tbsps Coconut Oil
   2 tins Chopped Tomatoes, blended until smooth
   Salt to taste
   1 tsp Ground Turmeric
   2 tsps Garam Masala
   1 tsp Ground Coriander
    1tsp Black Peppercorns,freshly ground
   1 tsp Fenugreek Seeds
   1 tsp Cumin Seeds
   1 tsp Onion Seeds
   6 cloves Garlic, finely chopped
     3 tbsps Ginger grated
     Green Chillies to taste, chopped
     100g Green Peas
      Fresh Coriander - chopped
   
Method:    
 Heat the Coconut Oil in a pan, add the Fenugreek Seeds, Cumin Seedsand Onion Seeds and stir-fry until the seeds pop. Add the Salt, if using and Onion and cook until the onion is lightly browned. Then add the Garlic and stir to mix. Add the Black Peppercorns,Ground Turmeric, 1 tsp Garam Masala, Ground Coriander, Chillies, Gingerand 1 blended tin of Chopped Tomatoes and mix well. Simmer for 10 minutes, stirring occasionally, until the liquid has evaporated and you are left with a concentrated paste. Turn up the heat and add the minced lamb, stirring continuously until it is all browned.
Add the sweet potato, green pepper, green peas and the second tin of blended Chopped Tomatoes, and simmer, without a lid, for 30 minutes.
Stir in the second teaspoon of Garam Masala, add the Fresh Coriander and serve hot.

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