Preheat oven to 400°.
In a bowl, combine hash browns with cheddar cheese. Divide potatoes among 6 greased muffin cups, press onto bottoms and up sides to form cups. Bake 18-20 minutes or until light golden brown.
Crack an egg into each cup and sprinkle some salt and pepper. Bake again at 180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges.
Take a bowl, place the chicken in it, add paprika, cumin powder, oregano and lemon juice. Heat a pan, add 1tbsp olive oil, and place the chicken to cook till it is well done. Add the mushroom in the same pan and stir fry them. Remove the chicken and mushroom in a plate, add 1tbsp more olive oil to the pan, add the sliced onion, garlic, bell peppers, capsicum, Thai chilli and stir fry on medium low flame. Once sautéd well, add the cooked mushroom and chicken, add salt and pepper as per taste, and garnish with chopped parsley or coriander leaves. Serve over lemon rice or roll into a tortilla wrap.
(Note: Do not cover with a lid as it will change the colour of the veggies and make them soggy)
Urad Dal Laddoo
(Sent by: Sangeeta Sudheer)
Roast urad dal until golden brown (nearly 10 minutes, don’t burn). After cooling completely, blend to get a fine powder. Sieve the flour to a bowl. Blend the sugar to get fine powder and add to the bowl. Add cardamom powder. Roast the raisins using the ghee in a pan. Add it to the bowl and mix well. After combining well, make small balls. Laddoos are ready.