VEGETARIAN BUTTER (NO) CHICKEN

Sauce

1. Add the spices to a dry pan and toast for one minute over moderate heat.
2. Add the ghee and then the finely chopped ginger and chilli.
3. Add the remainder of the ingredients and simmer for 10 minutes.

Turmeric Eggs

1. Choose a pan in which you will be able to fit the eggs in one layer. or do in two batches
2. Add enough water that will just cover the eggs.
3. Make sure the eggs are at room temperature.
4. Prick each egg with a course needle or sharp skewer, on the wider end, to allow any air to escape.
5. Bring the water to a rolling simmer (90c) then carefully add the eggs – use a spoon so they won’t hit the bottom and crack.
6. Cook for exactly 7 minutes, stirring the eggs gently every 30 seconds to centre the yolk.
7. Remove the eggs and immediately put them in an ice bath to stop the cooking.
8. Leave for 10 minutes then peel under running cool water.
9. Heat a small skillet over moderate heat.
10. Add some peanut oil.
11. Crush a clove of garlic and add to the pan.
12. Cook until golden then remove & discard.
13. Add a tablespoon of turmeric.
14. Stir then add the eggs.
15. Move around the pan to coat the eggs evenly in the turmeric oil.
16. Cook until the eggs turn a burnished orange color.

Rice Pilaf

1. Wash the rice in fresh water until it is no longer milky.
2. Chop the onion very finely.
3. Sauté the onion in a pan or casserole with a close-fitting lid.
4. Add the rice and coat in the ghee.
5. Add the remaining ingredients and stir.
6. Put into an oven preheated to 150c and cook for 20 minutes.
7. Fluff with a fork to serve with the eggs and sauce.