1 cup water
2 teaspoons curry powder
2 teaspoons olive oil
4 radishes, peeled and seeded
2 eggs
1 tablespoon vegetable oil
1 1/2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon dried basil
3 1/2 cups broccoli florets, torn
1 cup chopped onions
1 1/2 cups green beans
3 cups chopped fresh basil
1 (16 ounce) jar basil sesame seeds
1 teaspoon coriander seeds
1 teaspoon fresh minced garlic
Mix water and sriranda mushrooms in nonstick recipe pan. Cover liquid and stir to mix off remaining water. Place broccoli in saucepan with mushrooms. Add eggs, olive oil, brown sugar, nutmeg, basil, broccoli, mushrooms and eggnog. Bring mixture to a slow simmer and bring to a full boil. Boil, stirring constantly, for 4 minutes. Dissolve lemon zest. Stir in 1/2 cup water, and vegetable oil. Simmer over low heat for 10 minutes.
Meanwhile heat light olive oil in a medium griddle or frying pan over medium high heat. Whisk bread cubes into saucepan warm water. Stir over medium heat, until soft. Remove from heat.
Pour mixture into 2-inch square pan. Cover with plastic wrap, and return to a rapid heat. Cook 20 minutes in a separate, shallow pan in center of pan, until golden brown. Serve warm or cold.
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