HONEY AND GINGER CHICKEN
Ingredients:
Chicken breast cut into 2” cubes - 7
Corn flour - 1 cup + 1 cup
Roasted sesame seeds - 2 tbsp
Ginger finely sliced - 1 tbsp
Green chillies deseeded and chopped finely - 7
Eggs - 3
Honey - 1 cup
Tabasco sauce - 1 cup
Salt - to taste
Sesame oil - 2 cups+ for frying
Chopped celery - 2 tbsp (for decoration)
Method:
Cut the chicken breast. Wash and smear with salt, ginger and chillies; set aside. Mix one cup of corn flour, salt and the roasted sesame seeds, and spread it on a wooden board. Roll each piece of chicken in the dry mixture and keep aside. Beat one cup of corn flour with the eggs. Dip the chicken in this batter. Take extra batter if required. Heat oil in a frying pan. Fry in batches in hot oil till golden. Mix honey and Tabasco sauce and add this mixture to it. Decorate with chopped celery.
PRAWN PULAO
Ingredients:
Pulao rice - 4 cups
Prawns - 1 kg
Green peas - 1 cup
Onions - 8
Green chillies slit - 6
Red chillies - 3
Lemon juice - 2 tbsp
Cloves, cinnamon, cardamom - 5 grams
Ghee - 6 tbsp
Coconut milk - 1/2 cup
Turmeric powder - a pinch
Salt - to taste
Water - 8 cups
Method:
Shell prawns, remove intestines. Wash thoroughly, smear with turmeric, salt and lemon juice; keep aside. Shell green peas. Slit green chillies. Grind together red chillies, cloves, cinnamon and cardamom. Wash and soak rice in water for 15 minutes.
Heat five tbsp ghee and fry sliced onions and green chillies. When brown, add the prepared prawns and green peas. Add the ground spices and coconut milk and salt to taste.
Cook with lid on for 10 minutes. In another vessel heat 1 tbsp ghee and fry the rice and the boiled water with salt and cook till all the water has been absorbed. Mix with prawn masala and serve hot.
COCONUT JELLY PUDDING
Ingredients:
Coconut grated - 1
Water - 1 cup
Milk -1 cup
Sugar – 3/4 - 1 cup
Gelatin -1 and a half tbsp
Cold water - quarter cup
Mixed dry fruits – 250 grams
Method:
Extract the milk from one grated coconut with one-cup water. Soak the gelatin in cold water and melt over hot water. Boil the milk in a pan with sugar; when sugar dissolves add the coconut milk and heat for a few seconds. Add the gelatin dissolved in a thin stream into the milk mixture stirring well.
Pour the liquid into a shaped mould and keep it in the freezer for setting. When serving, unmold and serve with dry fruits.
