Breaded PPrawn

rawn Cutlet
Ingredients
120 gms - fresh prawns with tail
25 gms - bread crumbs
10 gms - plain flour
1 - egg
salt and pepper to taste
touch of sesame oil

Method
Peel the fresh prawns, leaving the tails on, and cut them at the back to make them flat.
Add salt, sesame oil and a dash of pepper to taste and set aside.
Prepare bread crumbs, plain flour and beaten egg.
Roll the prawns into the plain flour, soak into the beaten egg and again roll in
breadcrumbs.
Fry for about 1 ½ minutes until golden brown.
Chick en Bask
Chicken ets
Baskets
Ingredients
For Baskets :
2 doz - thin crustless slices of bread
6 to 8 tbsp - butter

For Filling :
1 cup - finely chopped, cooked chicken
1 cup - milk
1 tbsp - butter
2 tbsp - flour
2 tsp - lemon juice
salt, pepper to taste
few drops of garlic and ginger juice
2 tbsp. any crisp vegetable, celery or capsicum, chopped fine, a little grated carrot

Method
Butter the bread slices lightly on both sides and press them into muffin tin.
Toast them in a slow oven of 275° until crisp and light brown.
Beat the yolks well and blend in the milk, flour, butter and seasoning.
Double boil, stirring continuously, until the sauce thickens.
Take off from fire and cool. Add the lemon juice, chicken and vegetable.
Put spoonfuls in the toasted baskets and garnish with grated carrot.
Prawn Scramble
Ingredients
1 cup - prawns, boiled with a pinch of turmeric and salt
1 tsp - urad dal
½ tsp - mustard
½ tsp - cumin seeds
few curry leaves
4 tbsp - oil
4 - eggs
narrow slices of bread, toasted

For Chop :
6 - small onions
10 - green chillies
2 - tomatoes

Method
Heat the oil and fry the urad dal till it colours, add the mustard and cumin seeds.
When the mustard seeds splutter, add the curry leaves, onions and chillies.
Stir and fry till onions turn light brown. Add the prawns and keep stirring and frying.
Mix in the chopped tomatoes and cook for 2 mins.
Beat up the eggs with the salt and pepper till frothy.
Pour into the prawn mixture, stir and cook till fluffy.
Serve, sprinkled with chopped coriander on narrow slices of toasted bread.
Mutton Cheese TToasts
oasts
Ingredients
6 slices - bread, cut into halves
12 slices - cold meat, cut into the same size as bread slices
oil to fry

For Cheese Paste :

½ cup - flour
½ cup - grated cheese
1 - egg
½ cup - milk
½ tsp - salt
¼ tsp - pepper
¼ tsp - chilli powder
¼ tsp - baking powder

Method
Mix cheese paste ingredients well together and beat for 2 mins.
On bread, place meat slices, cover meat with cheese paste.
Fry in hot oil, batter side down, fry till fluffy and well browned.
Fry on the other side and serve hot.
Pista Cak
Cakee
Ingredients
120 gms - semolina
100 gms - sugar
100 gms - ghee
125 gms - pista chios
4 tbsp - rose water
4 - eggs
few drops of green food colouring

Method
Cream the ghee till white, add sugar, and mix well till fluffy.
Add yolks, one at a time, beating well after each addition.
Stir in semolina and when well-mixed, add the pistachio paste.
Lastly fold in well-beaten whites to which some green colouring has been added.
Mix well. Pour into a shallow greased baking pan. Stand for half an hour.
Bake at 350°C for approximately 30 mins. or till done. Cut into pieces when cold.
Kaju - PPea
ea Rissoles
Ingredients
2 cups - mashed potatoes
2 - beaten eggs
½ cup - crushed vermicelli
1 - lemon
1 tsp - sugar
1 cup - boiled peas
½ cup - grated coconut
¼ tsp - garam masala powder
½ cup - chopped kajus, lightly fried
oil for frying
salt to taste

Method
Mix peas and coconut with salt, lemon juice, garam masala and kajus.
Form rissoles of potato, filling centre with the pea mixture.
Dip in eggs and roll in vermicelli, shallow fry till well browned.
Murg Ke PPecche
ecche Seasame Coated Chicken
Chicken
Ingredients
4 - boneless chicken breasts
½ cup - gram flour
½ tsp - orange food colour
½ tsp - garam masala powder
½ tsp - white pepper
2 cloves - garlic, ground to a paste
2 cm - ginger, ground to a paste
½ tsp - salt
2 - lemons
½ tsp - red chilli powder
3 tbsp - sesame seeds
½ tsp - ajwain seeds
½ tsp - turmeric powder
200 gms - oil
50 gms - green coriander, chopped
½ cup - water

To Garnish :
4 - lemon wedges
1 tbsp - chaat masala, to sprinkle
very thin slices of onions, carrots, cucumber and capsicum

Method
Make a batter with gram flour, water, ajwain seeds, ginger and garlic paste, orange food
colour and garam masala.
Cut the chicken breasts into three-inch pieces and marinate for 2 hours with lemon juice,
turmeric powder, red chilli powder, coriander, white pepper and salt.
Heat oil so that it sizzles when you drop a few sesame seeds in.
Dip marinated chicken into the batter, coat it with sesame and deep fry until light brown.
(approximately three to four mins.)
Drain on absorbent paper to remove excess oil. Serve with mint chutney.