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.
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.
4 tbls Rajma (Kidney Beans)
4 Tbls Masoor Dhal (Red Lentil)
4 tbls Green Peas (dried)
The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need not be soaked in water.
2 Big Potatoes
Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.
1 spoon butter
2 big onions chopped
3 big tomatoes chopped
12 flakes garlic chopped
¾ tsp Turmeric powder
1 Tsp Chilli Powder
2 tblsp Pav Bhaji Masala (available in Indian Supermarket)
Coriander leaves for garnishing
1 lemon cut into half and quarters
1 small onion chopped
Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.
Bread Rolls cut into halves.
Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.
Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).
250 gms Boneless Chicken Breast (cut into two inch strips or pieces)
1/4 tsp Chilli Powder
1/4 tsp pepper powder
1 tsp Tandoori Powder
1 tblsp Ginger Garlic Paste
Juice of ½ Lemon
Salt ½ tsp
1.5 tblsp Worcestershire sauce
1 tblsp Oyster Sauce
Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder
Oil for frying
Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.
Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.
1 Cup Fine Rava (Semolina)
1 Cup Rice Flour
½ Cup Maida or Standard Flour
1 tsp Cumin Seeds
1 tsp Salt
Mix all above – watery consistency
1/c Chopped Onion
4 Chopped Green Chillies
½ Inch Chopped Ginger
10 Chopped Curry Leaves
Small bunch of Chopped Coriander Leaves
Mix well and add more water if required (watery consistency)
Keep aside for 30 minutes
Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.
Have with coconut chutney or sambhar or dry coconut chutney.
500 gms Chicken Livers
12 Dry Red Chillies
5 Seeds Garlic
1 tsp Cumin seeds
¾ tsp Turmeric Powder
Small Ball Tamarind
12 pepper corns
Two sticks cinnamon
All the above ingredients to be ground fine in water.
1 Onion Chopped
15 Curry Leaves
1/2 scraped Coconut
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Chopped coriander leaves few stalks.
Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.
Grind and remove the masala and reserve the masala water.
Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.
Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.
Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.