1 Cup of Canned Beans
1 Cup of Chopped Capsicum (Red, Yellow, Green)
1 Red Onion (Chopped)
1 Cup Corn
1 Cup Chopped Spring Onion
1 Cup Chopped Lettuce
1 Cup Chopped Parsley
1 Cup Coriander Leaves
1 Tomato Chopped
1 cup Roasted Walnut (in butter)
1 cup Dip Chips ( packet) – any crunchy chips
1 Avocado (Scoop out)
1 Clove Garlic
½ cup Olive oil
Juice of one lemon
Few leaves coriander
½ tsp salt
½ tsp pepper powder
Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.
PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.
20 Tiger Prawns (Butterflied)- see video
Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in refrigerator for 2 to 3 hours or overnight
Butter Garlic Paste
6 tablespoon Butter (salted or unsalted)
1 tsp salt if butter is unsalted
6 cloves garlic – roughly chopped
½ inch ginger – roughly chopped
Few coriander leaves
A little parsley
Above to be ground into paste
Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.
Bread Slices (one for each Ball)
Any stuffing: Chicken, Mince, Potato
Bread Crumbs (optional)
Chicken roast (any leftover or from Supermarket (Deli section)- shredded
Chopped onion (small)
2 cloves Garlic Chopped
Small piece ginger chopped
1 small chilli chopped
Few chopped coriander leaves
Small boiled potato
¼ tsp Turmeric Powder
¼ tsp Pepper Powder
¼ tsp Garam Masala Powder
Salt to taste
Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.
Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.
Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.
Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.
Good for breakfast, snack or starter. Any time of the day