Sea food lunch

Ingredients:

Lay out a meal with seafood, chicken and vegetables for proper nutrition

Macaroni ¼ packet

Chopped prawns 200gms

Chopped fish 200gms

Orange 1

Salt to taste

Garlic paste 1 tsp

Black pepper powder ½ tsp

Oregano ½ tsp

Mayonnaise 4 tbsp

Fresh cream 4tbsp

Tomatoes 2 pcs

Capsicum 1

Parsley ¼ bunch

Tomato ketchup 3 tbsp

Oil 2 tbsp

Method:

Boil macaroni and keep aside. Chop prawns and fish in a chopper. In a pan, heat some oil and add garlic; as the garlic turns golden add fish and prawns. Then add tomatoes, capsicum, parsley, oregano and pulp of orange and mix it for one to two minutes. Now add salt, black pepper, macaroni, tomato ketchup, fresh cream and mayonnaise and serve it hot.

Oven chicken loaf

Ingredients:

Chicken breast 2

Onion 1

Green chilli 4

Coriander ¼ bunch

Mint leaves ¼ bunch

Ginger / garlic paste 1 tbsp

Salt To taste

Garam masala powder 1 tsp

Crushed red chilli 1 tbsp

Bread crumbs ½ cup

Puff pastry ½ kg

Egg 1

Method:

In a chopper, place chicken breast, onion, coriander, mint, green chilli, garam masala powder, crushed red chilli, salt, egg, bread crumbs and chop. Roll out puff pastry and cut both the corners. Put some chicken mixture over it and wrap it like a roll. Polish egg white over these rolls and bake them in oven for 20-25 minutess at 180oC.

When the rolls turn golden take them out of the oven; they are ready to serve.

Vegetable masala rice

Ingredients:

Rice ½ kg

Bottle gourd 1 cup

Round gourd 1 cup

Peas 1 cup

Chick peas ½ cup

Tomatoes 3

Onion 1

Ginger garlic paste 1 tbsp

Red chilli powder 1 tsp

Crushed red chilli 1 tsp

Turmeric powder 1 tsp

Coriander powder 1tbsp

Cumin powder 1tbsp

Yoghurt ½ cup

Water 1 cup

Salt to taste

Oil ¼ cup

Method:

In a pan, add some oil, ginger / garlic paste and onion till it softens. Add bottle gourd, round gourd, chick peas, peas and tomatoes. Stir it for two to three minutes. In a bowl, make a mixture of yoghurt, red chilli powder, crushed red chillies, turmeric powder, coriander powder, cumin powder, salt and water. Now add this mixture to the pan and let it cook on a slow flame for one to two minutes. As the vegetables turn soft, turn off the flame.

In another pan, boil half kg rice. Take off the rice when cooked rare medium and add in the mixture. Cook for another eight to 10 minutes.

Masala rice is ready to serve.

Corn cake

Ingredients

Butter 4tbsp

Onion 1 pc

Corns 250gms

Eggs 3 pcs

Green chilies 2 pcs

Salt to taste

Black pepper powder ¼ tsp

All purpose flour 2 tbsp

Method:

Grease a round baking tray with butter, add some flour and put it aside. In a pan, add the remaining butter and onion. Cook it for three to four minutes as it turns soft. Put this onion in a chopper with corns and egg yolk. Blend till it completely changes into paste. Add salt and green chillies to the paste and blend for a few more minutes.

In another bowl, beat egg whites till it makes a foamy look. Add the corn mixture in it. Fold this mixture in baking tray very carefully and bake it for 20-25 minutes at 190oC.

When the mixture changes the colour, it’s ready to serve.

Published in Dawn, Sunday Magazine, December 20th, 2015