SPICY CHICKEN HASH

Recipe from my daughter:

Susmini Nair

1 cup chopped chicken meat

1 potato diced, cooked

1 cup chopped onion

3 tbsp butter

Salt to taste

Pepper to taste

Chilly flakes to taste

Chopped coriander leaves

METHOD:

Melt the butter in a frying pan.

Sauté onion in butter until golden brown colour. 

Add in chopped chicken meat & stir-fry for few minutes.

Add potatoes, pepper, salt & mix well till cooked & dry.

Last add chili flakes, coriander leaves & stir-fry.

Serve hot with bread or rice dish.

SPICY PRAWNS WITH DARK SOYA SAUCE

250 gm prawns ( cleaned )

3 tbsp chili paste

2 tbsp dark soya sauce

3 tbsp onion chopped

2 tbsp garlic chopped

1 tbsp ginger chopped

Spring onion chopped

Salt to taste

Oil for cooking

METHOD:

Fry chopped onion, garlic & ginger in

oil until golden brown colour.

Add in chili paste, soya sauce & stir for few 

minutes until oil comes up.

Add in prawns, salt & stir fry till cooked & dry.

Garnish with spring onion.

Serve with rice dish or any breads.

CHOCOLATE BREAD FINGERS

Bread ( cut the edges )

Butter

Cooking chocolate ( melted )

Fried chopped mixed nuts ( optional )

Sesame seeds toasted ( optional )

METHOD:

Apply butter on both sides of the bread.

Cut the bread into finger size.

Toast the bread fingers until crispy.

Dip the bread fingers into the melted chocolate.

Sprinkle some mixed nuts / sesame seed on top.

Leave it in the fridge for 10-15 minutes.

Serve chocolate bread fingers as a snack.

SPICY MASALA PAKODA / RIBBON MURUKU

1 cup chick pea flour

1 cup rice flour

¼ tsp turmeric powder

1 tbsp ginger & garlic paste

1 tsp white pepper powder

3 tbsp sesame seeds

1 tbsp butter

Coconut milk / water to make dough

Things to ground coarsely:

10 dried chilly

3 tbsp fried shallots

1 tbsp dried curry leaves

1 tsp fennel seeds

½ tsp sugar

Salt to taste

For garnishing:

Few dried chilies cut & fried

Curry leaves fried

Oil for deep frying 

Method:

Mix all the above ingredients into dough.

Heat up oil for deep frying.

Take little dough, put into the mold &

press into the hot oil & fry until crispy.

Drain & put into paper towel. 

Once cool transfer to air tight container.

SEMOLINA COOKIES

1 cup flour

½ cup semolina (lightly roasted & ground)

½ cup castor sugar (add more to taste)

½ cup butter

3 tbsp ghee

FOR DECORATION:

Red food colour

METHOD:

Pre-heat oven.

Beat sugar, butter & ghee.

Add in flour & semolina, mix well.

Make the mixture into marble size balls.

Using toothpick put red dot on each ball.

Bake the cookies in 180◦C for 15-20 minutes.

Cool the cookies before store in airtight container.