foodatarian.com

Ingredients:
5 king prawns; peeled and deveined but with their tails on,
2 eggs,
6 cloves garlic; crushed,
1 tsp red chilli powder,
Salt to taste,
2 tsp dark soy sauce,
Bread crumbs,
Dry dessicated coconut to coat.

Method:
Take the prawns, using a knife just slit on the curvature and flatten them to look like a butterfly. Place them in the mixing bowl, add garlic, red chilli powder, salt and soy sauce, mix and let it marinate. Heat oil in a deep frying pan.
Then hold each prawn with its tail, dip in the eggs, then in the bread crumbs, again coat it with egg and then into the coconut and drop into the oil and fry for few minutes till they are cooked and turn nice golden. Serve with chilli sauce.

Ingredients:
250 gms chicken,
2 tbsp cornflour,
1/4 cup mushrooms; blanched and ground to paste,
1/4 tsp oregano,
Freshly ground peppercorns as per taste,
Salt to taste,
Olive oil for frying.

To garnish-
Peas, baby potatoes and beans; boiled.

Method:
Marinate chicken with lemon juice and salt for some time. Then boil this chicken till it is tender.
Add cornflour to a pan, and add water enough to make a sauce and mix till smooth and no lumps. Put on flame and boil stirring. Then add mushroom paste and mix well till the sauce thickens. Then add freshly ground pepper, mix and set aside.
Saute boiled chicken in olive oil, add salt, pepper, oregano and fry till it is light brown.
In a serving dish arrange the sauted chicken on one side, pour in the mushroom sauce over it. Then arrange blanched beans, baby potatoes, boiled peas and serve.

TIP:
You can also prepare the recipe without frying the chicken if you want to lower your calorie intake and enjoy chicken.

Ingredients:
3 large boneless, chicken breasts,
1 small zuchinni,
1 small red pepper,
1 small green pepper,
5 mushrooms,
2 onions,
1 can baby corn, (optional)
1 small yellow squash(suran),
For sauce-
1/4 cup soy sauce,
1/4 cup water,
1 tsp sugar,
1 tbsp corn starch.

Method:
Cut all the vegetables and chicken breasts into bite size pieces. Heat some oil in a wok and saute the vegetables (except the baby corn), adding each one at a time. Cook them until the vegetables are soft. Add the chicken pieces, mix well and cook for another 15 minutes. Now add the baby corn, mix well.
In a bowl, mix all the ingredients for sauce and add them to the prepared veg and chicken. Cook only for a minute or two.
Serve hot with rice.

Ingredients:
2 cups rice,
3 tbsp fresh coconut (grated),
2 1/2 cups coconut milk,
2 tbsp ghee (butter),
2 inch cinnamon (broken),
3 cloves,
1/4 tsp cardamom seeds,
2 bay leaves (optional),
3 green chillies finely chopped,
1 tbsp coconut jaggery (coarsely crumbed),
12 cashewnuts (cut in small pieces),
20 raisins,
Salt to taste,
1 1/4 cups Water.

Method:
Wash rice and drain. Heat ghee in a large pan over medium heat. Add cinnamon, cloves, cardamom and bay leaves. Stir for few seconds and add jaggery. When jaggery melts, add rice. Mix well and saute for 5 minutes. Add coconut milk and water. Bring to boil stirring occasionally on medium flame. When it boils reduce the flame, cover and cook for about 15-20 minutes, till all the liquid has evaporated.
Sprinkle grated coconut, cashews and raisins. Lightly fluff the rice with a fork, and serve hot.

Ingredients:
3-4 cloves of garlic; chopped,
1/4 cup white vinegar,
1/2 cup honey,
Juice of 1/2 lemon,
1 green chilli, chopped
Salt and sugar to taste.

Method:
Mix all the ingredients and use as a salad dressing or on corn cobs.