GRILLED CHICKEN TERIYAKI

4 skinless, boneless chicken breast halves

1 cup teriyaki sauce

1/4 cup lemon juice

2 teaspoons minced fresh garlic

2 teaspoons sesame oil

METHOD:

Marinate the chicken with all ingredients.

Place in refrigerator for 24 hours, turning

 every so often. 

Lightly oil the grill grate.

Remove chicken from the bowl &

discarding any remaining marinade.

Grill for 5 to 10 minutes each side, or

until cooked.

 

Serve with rice & steamed baby bok choy.

SPICY FRIED MACKEREL

 Oil for deep frying

Fried curry leaves

Lemon wedges

FOR FISH:

6 pieces of fish

1 tbsp chilly powder

1 tsp pepper powder

½ tsp turmeric powder

¼ tsp ginger & garlic paste

Salt to taste

METHOD:

Marinate fish for 20 minutes.

Heat up oil & deep fry the fish pieces.

Garnish with curry leaves.

Just before serving, squeeze some lemon

juice on the fish & serve hot.

BEAN CURD WITH POTATOES & GREEN PEAS STIR-FRY

2 medium size potatoes

( boiled with salt, peeled, cut,

deep fried & keep aside)

2 bean curd ( cut & deep fried)

1 tbsp green peas cooked

1 small tomato cut

1 onion big chopped

1 tsp ginger & garlic paste

1 green chilly sliced

1 red chilly sliced

1 stalk curry leaves

Pepper powder to taste

Chat masala to taste

Lime juice to taste

Salt to taste

Coriander leaves for garnishing

Oil for cooking

METHOD:

Heat up oil fry onion till soft add in

ginger & garlic paste & stir for 2 minutes.

Add tomato, both chilies, curry leaves stir

for few more minutes.

Add bean curd, potatoes, salt, chat masala,

pepper & quick stir for 2 minutes.

Garnish with coriander leaves & serve.