CRISPY CORN BALLS

Ingredients : Potatoes : 4 boiled Paneer  : 225 gms Green chillies , chopped : 4 chopped Coriander, chopped : 2 tbsp  Boiled corn : 1 teacup  Grated cheese : 4 tbsp  Maida : 1 teacup Bread crumbs Oil for deep frying Salt to taste Chilli Sauce or Tomato Ketchup to serve
For the sauce:
Milk		:	2 teacups
Maida		:	4 tbsp
Butter		:	4 tbsp

Method:
* For preparing the sauce, heat the butter in a vessel and saute the flour for ½ minute.
* Put the milk and cook till the mixture becomes very thick.
* Cut the potatoes and paneer. Combine the potatoes, paneer, green chillies,
coriander, corn, cheese, the prepared sauce and salt properly.
* Shape into balls. Combine the flour properly in 1½ teacups of water.
* Dip the balls in this paste, roll in bread crumbs and deep fry in oil.
* Ready to serve hot with chilli sauce or tomato ketchup

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GREEN FISH CURRY

Ingredients : Fish (Pomfret or king fish) 1/2 kg  Onion  1 chopped finely Curd * 1 cup Cinnamon * 1 or 2 pcs Cardamom * 3 pcs Green chillies,  * 5 chopped Garlic flakes, minced * 4 pcs Ginger, minced * 1/4 pcs Coriander leaves, make a paste * 1 cup Turmeric powder * 1 tsp Cummin seeds * 1/4 tsp Oil * 3 tbsp Salt as per taste

Method :
1. Wash fish and cut into big pieces. Heat oil in a pan.
2. Add cumin seeds. When splutter, add onions. Fry till golden brown.
3. Remove the pan from the fire. Arrange fish pieces in a pan.
4. In a bowl, beat the curd. Add all the remaining ingredients to the curd.
5. Mix it well. Pout the curd over the fish pieces.
6. Cover it and keep aside for 45 minutes. Put the pan on flame again.
7. Add ½ cup water. Cook till fish is tender. Serve hot.

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YUMMY PANEER MUTTER MASALA

Ingredients :
fresh green peas		*	250 gms
paneer		*	300 gms
clove		*	3 nos
cumin		*	1 tsp
cardamom		*	5 nos
cinnamon		*	1 stick
chopped onion		*	100 gms
tomato		*	100 gms
ginger garlic paste		*	50 gms
red chillie powder		*	1 tsp
coriander powder		*	1/2 tbsp
turmeric powder		*	½ tsp
75 gms curd		*
Salt to taste		*
garam masala		*	A pinch
Oil for frying		*
coriander leaves		*

                      

Method :
1.   Make a Puree out of tomato in a blender.
2.   Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
3.   When they crackle add chopped onions and fry till golden brown.
4.   Add ginger garlic paste, puree and stir.
5.   Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
6.   Beat the curd to a smooth texture and stir for 2 minutes.
7.   Reduce the burner to low temperature, stirring occassionally till gravy is thick.
8.   Add garam masala powder and close the lid.
9.   Cut the fresh paneer into cubes and fry in oil till golden.
10. Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
11. Ready to serve hot.

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Honey Chilli Chicken

Ingredients :
Chicken			*	1.5kg
Plain flour			*
Oil for deep-frying			*
Piece fresh ginger, grated			*	2.5 cm
Honey			*	2 tbsp
Chinese chilli sauce			*	1 tbsp
Soy sauce			*	2 tsp
Lemon juice			*	1/3 cup
Cornflour			*	2 tsp
Water			*	1/3 cup
Spring onion			*	5 sliced

                     

Method :
1. Cut chicken into serving-sized pieces. Coat chicken pieces lightly with flour.
2. Deep-fry chicken in batches in hot oil until golden brown and cooked through,
reducing heat a little to prevent the chicken over browing; drain on absorbent paper.
3. Pour away excess oil, leaving 1 tbsp oil in work or pan.
4. Add ginger to work, stir-fry until fragrant. Add honey, stir-fry 1 minute.
5. Add combined sauces, juice and blended cornflour and water, stir until mixture boils and Chickens.
6. Add chicken, simmer 3 minutes or until chicken is heated through.
7. Add shallots just before serving.

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PRAWN BREAD TOAST

Ingredients :
Green king prawns		:	500g
Egg, lightly beaten		:	1 egg
Cornflour		:	2 tbsp
Thick slices of bread		:	8 pcs
Boiled egg yolk		:	1 hard
Ham		:	1 slice
Spring onion		:	1 chopped
Oil for deep-frying		:

                                              

Method :
* Shell and devein prawns, leaving tails intact. Gently flatten prawns.
* Combine egg and cornflour in small bowl, add prawns. Mix well; coat prawns completely.
* Remove crusts from bread, cut slices in half.
* Place 1 prawn, cut-side-down on each piece of bread, gently flatten prawns on bread with palm of hand.
* Brush with left-over cornflour mixture.
* Chop egg yolk and ham into 1cm cubes. Push a cube of egg yolk onto prawns bear tail.
* Place a cube of ham in centre of each prawn.
* Place ¼ tsp finely chopped shallot at the bottom of each prawn; there should be egg,
ham, and shallot along the centre of each prawn.
* Gently ease toasts, 2 or 3 at a time, into hot oil, deep-fry until bread is golden and
prawns are cooked through; drain on absorbent paper.

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HOT SPICY CHICKEN.

Ingredients :
Dried mushrooms		*	30g
Spring onion		*	50g
Chicken		*	1.5kg
Cornflour		*
Oil		*	¼ cup
Fresh ginger		*	5 slices
Clove garlic, crushed		*	2-3pcs
Chicken stock		*	¼ cup
Dry white wine		*	½ cup
Cornflour, extra		*	2 tsp
Soy sauce		*	1 tbsp
Chicken stock, extra		*	½ cup

                             

Method :
1. Place mushrooms in bowl, cover with hot water, stand 30 minutes; drain.
2. Trim mushroom stems. Cut shallots into small serving-size pieces, coat chicken well with cornflour.
3. Heat oil in work or frying pan, stir-fry chicken in batches until golden brown.
4. Return all chicken to work.
5. Add mushrooms, onion, ginger and garlic to wok, stir-fry 1 minute.
6. Add combined stock, wine and blended extra cornflour and sauce.
7. Stir until mixture boils.
8. Place chicken mixture into hot pot or ovenproof dish, add extra stock.
9. Bake, covered, in moderate oven about 25 minutes or until chicken is cooked.

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Crab Fried Rice.

Ingredients Uncooked white rice, long grain * 1 cup  Water * 2 cups Olive oil * 4 Tbsp Onions, medium size,  * 2 chopped Minced garlic * 3 tsp Granulated sugar * 1 Tbsp Egg, beaten * 1 egg Cooked crab meat * 1/3 lb Green onions, * 4 chipped Salt 2 tsp
	Method ; *. In a medium saucepan, bring rice and water to a boil. *. Reduce heat to low, cover and let simmer for 20-25 minutes or until water is absorbed. *. In a large skillet, heat oil over medium heat. *. Add onions and garlic to oil and cook until tender. *. Mix in rice, sugar and salt, and cook 5-6 minutes until well mixed. *. Mix in beaten egg until rice is coated and increase heat to high. *. Add in crab and green onions and continue cooking for 4-5 minutes, until crab meat is heated through. *. Remove from heat and serve.

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Mushroom Samosa

Ingredients
Dough:
Maida flour		:	250 grm
Salt		:	1/2 tsp
Oil		:	4 Tbsp
Water		:	4 Tbsp
For Filling :-
Oil		:	2 Tbsp
Onion		:	1 chopped
Diced mushrooms		:	300 gm
Ginger paste		:	1 tsp
Green chillies		:	2 chopped
garam masala		:	1/2 tsp
ground cumin seeds		:	1/2 tsp
coriander		:	2 Tbsp chopped
lemon juice		:	2 Tbsp
Oil for frying
Salt to taste

                        

Method
* Combine all the dough ingredients and make into stiff dough.
* Heat oil in a pan and saute onions. Add the rest of the filling ingredients and
cook until the mushrooms are tender.
* Sharpen with lemon juice. Add chopped coriander and seasoning. Cool.
* Divide the dough into small balls, roll out into circle and cut into two halves.
* Moisten the edges and shape into cones.
* Fill a teaspoon of the mixture and seal.
* Fry the samosa in hot oil until golden in color.
* Serve hot with mint chutney.

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Prawn Sandwich

Ingredients:
• 20 raw Prawns (shelled & de-veined)
• Olive Oil						2 tbsp
•  Lemon Juice						3 tbsp
•  Lemon Zest						1 tbsp
• Cilantro (Hara Dhania) (finely chopped)						2 tbsp
• Mayonnaise						2 tbsp
• White Bread						10 slices

                            

Method:
•	Combine prawns with half of lemon juice & olive oil in a large bowl. Leave it for an hour.
•	Meanwhile, mix together lemon zest, mayonnaise and remaining lemon juice in a bowl.
•	Heat remaining 1 tbsp olive oil in a pan and cook marinated prawn until they curl.
•	Spread the mayonnaise mixture over both sides of each bread slice.
•	Place prawns over half of the bread slices and sprinkle with cilantro leaves.
•	Cover the prawns with the remaining bread slices.
•	Delicious prawn sandwich is ready to be served.

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SPICY CHICKEN ROLL

Ingredients :
Chicken breasts		*	2 whole
Salt		*	1 tsp
Pepper		*	¼ tsp
Five spice powder		*	¼ tsp
Clove garlic, crushed		*	2-3 pcs
Slices ham		*	4 pcs
Plain flour		*
Lightly beaten		*	1 egg
Milk		*	2 tbsp
Spring roll wrappers		*	4 roll
Oil for deep-frying

                            

Method :
1.  Remove skin from chicken breasts.
2.  Using sharp knife, carefully remove chicken meat from bones to make 4 pieces.
3.  Separate the fillet which runs along the bone on either side.
4.  Pound breast pieces and fillet pieces out separately until very thin, taking care not to tear meat.
5.  Lay fillet piece on top of each breast piece, on top of each breast piece, pound lightly.
Spread chicken piece, pound lightly.
6.  Spread chicken pieces with combined salt, pepper, five spice powder and garlic.
7.  Roll each slice of ham and place on top of chicken, roll up firmly. Fold in ends to secure.
8.  Toss chicken rolls in flour, then dip in combined egg and milk.
9.  Place a chicken roll diagonally across each spring roll wrapper.
10.Fold in ends and roll up securely. Seal ends with a little egg mixture.
11.Deep-fry rolls in hot oil until golden brown and cooked through; drain on absorbent paper.
12.Cut each roll into diagonal slices and serve with sweet and sour sauce.

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yummy honey prawn.

Ingredients :
Green king prawns		:	750g
Cornflour		:	3 tbsp
Raising flour		:	1 cup
water		:	1¼ cup
Egg lightly beaten		:	1 egg
Oil, extra		:	1 tbsp
Honey		:	2 tbsp
Sesame seeds
Oil for deep-frying

                               

Method : * Shell and devein prawns, toss in cornflour shake away excess cornflour. * Shift flour into bowl, make well in centre, gradually add combined water and     egg beat to smooth batter, add prawns to batter, mix well to coat prawns. * Deep fry prawns in batches in hot oil until golden brown and cooked through;    drain on absorbent paper. * Remove oil from wok, then wipe wok clean.  * Heat the extra oil in wok, add honey, stir over low heat until heated through. * Add prawns, toss to coat well. * Serve sprinkled with sesame seeds.

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Noodles Chicken Gravy

Ingredients : Egg noodles boiled & rolled : 200gm  Curry paste  : 3 tbsp  Coconut milk  : 3cups/ 300ml Fish sauce/soya sauce  : 2tbsp Palm sugar  : 1tbsp  Chicken stock  : 1cup  Chicken strips (pan fried)  : 100gm Boiled broccoli/carrots/egg plants  2 boiled eggs-cut into quarters For the Curry paste : Chillies-soaked  : 5 dried Onion  : 1 diced  Garlic cloves  : 10 pcs Garlic  paste : 1tsp Lemon ringlet  : 1tsp  Black pepper corn  : 10-15 pcs Dried fish/shrimps  : 50 grm
Method : # Squeeze dried chillies & blend with blend with all the ingredients until smooth paste  # Mix one and half cup of coconut milk with chicken broth in the pot over low heat. Leave it to simmer. # Sauté curry paste with ½ cup coconut milk on slow heat. # Transfer the curry paste to coconut broth pot. # Add chicken & vegetables & bring it to a boil. # Season with fish sauce, sugar & remaining coconut milk. # Spoon over boiled (rolled) vermicelli .  # Garnish with boiled eggs

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Prawn Spicy Masala

Ingredients:
Prawn/Jhinga	:	300 gms
Onion	:	3 Large [ 2 Cups chopped]
Tomato	:	2 Large [ 1 1/2 cup chopped]
Capsicum	:	1 Large
Green Chillies	:	3 pcs
Red Chilli Powder	:	1 tsp
Coriander	:	1 tsp
Turmeric	:	1/2 tsp
Pepper	:	1/2 ts
Garam Masala	:	1 tsp
Cinnamon Powder	:	1/2 tsp
Cloves Powder	:	1/4 tsp
Salt	:	To taste
Oil	:	2 tbsp
Asafoetida/Hing	:	A Pinch
Cumin Seeds	:	Cumin Seeds - 1/2  1 tsp
Ginger-Garlic Paste	:	1 tsp
Chopped Coriander Leaves/Hara Dhaniya	:	3 tbsp
For Marination
Turmeric Powder	:	1 tsp
Red Chili Powder	:	1/2 tsp
Coriander Seeds	:	1/2 tsp
Ginger-Garlic Paste	:	1 tsp
Salt	:	1 tsp

		2 Large [ 1 1/2 cup chopped]
Method: 1. Marinate prawn with 1/2 tsp salt and 1/2 tsp tumeric for 15 mins and rinse well. 2. Again marinate with remaining turmeric powder, salt, red chili, coriander powders and gigner-garlic paste for 15 minutes to until required to use. 3. Finely chop onion, tomato, green chili and coriander leaves/hara dhaniya. 4. In a kadai (wok) heat oil add hing, cumin and allow to crack. Add ginger-garlic paste and saute until light golden brown. 5. Add onion and green chili and saute until soft. Add tomato and cook for 5-7 minutes in medium flame until tomato gets mash 6. Now add red chilli, turmeric powder, coriander powder, pepper powder, cinnamon and cloves powders and mix well cook for 2 minutes. 7. Add prawns, capsicum, salt mix well, cover and cook for 10-12 minutes for until prawn gets cooked. 8. Add garam masala, cilantro and stir well, simmer for a minute and off flame.

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