Green Chilli Sauce

GREEN CHILLI SAUCE

Ingredients : Green chilli - 1/2 K.g , Tamarind with seeds - 1 cup, mastered - 1 tsp.,
                Coriander - 1 tsp., five kinds of spices collectively(panch foron), salt-2 tsp.,
                ginger paste-1/2 tsp., garlic paste - 1 tsp., turmeric paste - 1/2 tsp., chilly
                paste - 1 tsp., sugar- 1/2 cup, vinegar - 1/2 cup.

Method : 1.To soak the tamarind in water for an hour then separate the seeds and blend it
              to make thicken gravy. Separate of the nipple of green chilli then wash and
              keep in colander to drain water.

          2. Mastered,coriander and five kinds of spices collectively fry as crispy then
             grind in a processor.

         3. Set a pan on gas burner,heat oil add all of paste spices and stir over medium
            heat so that the masalas do not burn.  Pour the sugar,salt and tamarind gravy
            in the pan and stir thoroughly then add green chilli and vinegar then bring
            to a boil,reduce heat and simmer until the oil rises over the top, then spread
            the grind  spices over the sauce and remove the pan from burner.

         4. Pour the hot sauce in a glass bottle, let it cool then tight the cap of bottle.
            Frequently the sauce have to keep in sun shine.

Fried Chicken

FRIED CHICKEN

Ingredients :Chicken - 1 No., egg-1 No. Lemon juice- 2 tbsp.,mastered paste- 1/2 tsp.,
               White pepper powder-1/2 tsp., salt-1 tsp., Soya sauce- 2 tsp., salted
               batter- 1 cup, Oil for frying.

Method :    Cut the chicken into 4 pieces then wash and clean. Separate the bone .
         
              Lemon juice,mastered paste,white pepper powder,soya sauce and salt mix
              with meat and keep with cover for 10-15 minutes.
             
              Egg , flour,salt and 1/2 cup water mix in a bowl and whisk properly,
              mixer will be thicken. This is call salted batter.

             Set a fry pan on gas burner,pour some oil for deep fry, let it be heated.          
             Take the marinated meat, drop the piece of meat into salted batter then again
             drop into the heated oil and have to dip fry until golden color.

            Now the FRIED CHICKEN is ready to serve with tomato sauce and vegetable
            salad.

Kulfi

KULFI

Ingredients: Milk-4 cup, sugar- 1 cup, cornflour- 1 tbsp., rose water-1 tsp.,color- a few drop.


Method: Fast of all cook the milk till to thick. Let it be cool.
     
           Mix sugar & corn flour with milk, whisk the milk then  cook again for a few
           minutes. Remove the pan for cooling. Add some rose water,grated nut, a pinch
           of saffron and mix properly. When the milk will be cool down then pour in pot
           and cover the lid.

           Now the pot put in a freezer for 2 hours. After 2 hours get down the pot from
           the freezer and whisk the mixture quickly some times then pour the mixer in
           every mold of KULFI and put these mold in the freezer for 4-5 hours.

          KULFI is ready to serve.

Prawn Toast

PRAWN TOAST

Ingredients: Prawn- 1/2 cup,Bread sliced-6 pieces, flour- 1 tbsp., egg- 4 Nos.,butter-1 tbsp.,                    milk- 1/4 cup, red chilly paste-1 tsp.,salt to taste, oil to fry.


Method : 1.Wash the prawn and separate the skin then cook it with salt and 1 cup water.
              Pour the prawn in colander to drain .Preserve that hot water.Make the prawn                     mince.
 
            2. Set a pan on gas burner mix milk,mince prawn, salt,chilly paste and above said                    boiled water then pour in the hot oil and stir frequently. When gravy will be                    thicken remove the pan and let it be cool.

            3. Remove bread crusts. Cut each slice into 4 triangles.Paste 2 teaspoons prawn mixture over each bread                               triangle.

                     4. Pour oil in a pan until one third fill. Let it heat then drop the bread as prawn side down and dip fry until
                         brown color.Turn the bread carefully cook it further 30 second till to golden color then remove the
                         bread and put on a tray in kitchen towel to drain oil.

                     5. Now PRAWN TOAST is ready to serve  with sauce and salad.