STIR-FRIED PRAWNS,VEGETABLES IN MUSTARD SAUCE

100 gm prawns cleaned

100 gm broccoli

100 gm carrot diced

1 tbsp mustard sauce

1 tsp chili sauce

1 tsp tomato ketchup

1 tsp ginger & garlic paste

½ tsp black pepper crushed

½ tsp lemon juice

Salt to taste

1 tsp garlic chopped

Oil for cooking

Garnishing: Spring onions

Method:

Mix all the above ingredients

together in  a bowl, keep aside.

Sauté garlic in oil until golden colour.

 Add in the prawns, vegetables with sauce.

Stir-fry for few minutes until prawns turn

red colour & vegetables cooked.

Garnish with spring onions.

Serve hot as a main dish or side dish.

CHICKEN MASALA PAN ROAST

A:

4 pieces chicken drumsticks

1 tbsp ginger & garlic paste

1 tsp turmeric powder

Salt to taste

Marinate the chicken for 20-30 minutes.

Fry the chicken drumsticks & keep aside.

( Do not over fry the drumsticks, it must

be cooked, soft inside & crispy outside )

B:

2 large onion cut

1-2  tomatoes cut

1 stalk curry leaves

1 tbsp ginger & garlic paste

1 tsp chili powder

1 tsp meat curry powder

½ tsp turmeric powder

½ tsp pepper powder

Oil for cooking

C:

¼ tsp garam masala powder

1-2 tbsp green peas cooked

1 red chilly sliced

1 onion sliced

1 green chilly sliced

Coriander leaves

Method:

Sauté onion, add ginger & garlic paste

stir for few minutes.

Add in all the powders stir-fry for

few more minutes.

Add tomatoes, curry leaves &

fried chicken drumsticks, mix well

till the gravy is dry & coated to the chicken.

( The drumsticks must be pan roasted

with the gravy gives extra taste )

Last add “C” mix well & serve.

.

MASALA PRAWNS

250 gm prawns cleaned

1 onion large sliced

1 inch ginger sliced

3 cloves garlic sliced

1 tomato sliced

1 green chilly sliced

1 red chilly sliced

1 stalk curry leaves

1 tsp chili powder

1 tbsp seafood curry powder

½ tsp pepper powder

½ tsp turmeric powder

Salt to taste oil for cooking

Coriander leaves

METHOD:

Fry onion, garlic, ginger, both chilies

in oil until light brown.

Add all the powders one by one, stir

for 1 minute.

Add tomato, curry leaves, salt & prawns,

stir-fry for few more minutes.

Garnish with coriander leaves.

Serve hot with rice or breads.

ROTI CANAI / PARATHA

 600 g plain wheat flour

Salt to taste

1 cup warm water

Ghee / margarine

1 egg

1-2 tbsp condensed milk

METHOD :

Sift the flour & salt together.

Knead flour, egg, milk & ghee / margarine

 with water (a little at a time) good enough

to make a moderately soft dough or easy

to handle.

Leave for 4-5 hours or overnight.

Divide dough into 8 equal parts.

Shape it into balls.

Flatten each ball with a rolling pin &

fold in 1/2 teaspoon ghee.

Roll up dough & twist it into a coil.

Pressing one open end onto the top.

Roll it again as thin as possible into 

a round shape.

Beginning at one of the open ends, roll up

 dough tightly & coil it again as before.

Roll out dough slowly onto lightly floured

surface ( to ensure air is not forced out ).

Heat an iron griddle & fry the rotis individually.

Turn it over & spread a little ghee on it until 

both sides are golden brown.

Serve roti canai with curry or dhall