Spicy Cereal Prawn

SPICY CEREAL PRAWN



Ingredients



1 kg of large Tiger Prawn or White shell fresh water prawn

50 gm Garlic finely chopped

50 gm of Bird eye Chilli {chilli Padi}

5 sprigs of curry leaves

100gm of Nestle cereal

2tbs of Milk Powder

1 tsp of House Brand Chilli Powder

1 tsp of House Brand Meat Curry Powder

1/2 tsp of White Pepper Powder

2 nos of whole Egg {separate the egg white n yolk}

100gm Unsalted Butter n oil for frying

100gm of Corn Flour

1 tsp of Sugar

salt to taste



Cooking Method

Wash n Dividend the prawn accordingly and set aside till drain dry

Take a large bowl mix the prawn with some salt, pepper n egg white

give it a toss till the salt pepper n egg white is mix well

then coat the prawn lightly with corn flour.. coat them one by one before deep fry

Deep fry the prawn n set aside; Heat the wok ,add butter stir until butter is melted

add garlic and chilli padi stir-fry till fragrant , add curry leaves stir-fry for 1 to 2 minutes

in very low heat . Add the egg yolk n give a quick stir fry until the egg turn scramble;

Add Cereal n Milk Powder stir- fry until the cereal is crispy.

Add the Prawns , chilli powder n curry powder , stir fry till its fragrant

Take of the fire ... its ready to serve . Have a wonderful spicy prawn


N.B .DO NOT OVER COOKED OR BURN THE CEREAL .MAKE SURE THE FLAME IS LOW

COPY RIGHT@2009 ALLRIGHTS RESERVED

CHICKEN COOKED IN ONION GRAVY

CHICKEN COOKED IN ONION GRAVY

Ingredients
1.500 kg whole chicken cut into small pecs
50 gm ginger finely chopped
50 gm garlic finely chopped
4 med tomato cut into cube
1 kg of onion finely chopped
1 tbs of House Brand Chili Powder
1 tbs of House Brand Turmeric powder
1 tbs of House Brand Coriander powder
1 tsp of House Brand Garam Masala Powder
2 bunch of Coriander Leaves finely chopped for garnish
1 no of Lemon Juice
salt to taste

Frying Ingredient
2 Bay Leaf 1 cinnamon stick 4 cardamon 2 black cardamon
4 tbs of ghee 4 tbs of cooking oil

cooking method;
Take a large bowl, mix the chicken, ginger.garlic .chili,turmeric.coriander, garam masala powder
salt to taste mix them well to cover the chicken pieces.
Take a large sauce pan,make sure is a heavy base... add 1 tbs of oil n 1 tbs of ghee
and half the amount of the chopped onion , stir fry for a minute then add the marinated chicken
cover the pan with a tight fitting lid. cook for 25 minutes until the are soft and the chicken is tender .Take another Pan add the rest oil n ghee. add the frying ingredients and stir fry for a minute, add the balance chopped Onion fry till golden brown. mix in the Tomato and stir fry until
the tomato are soft and brown ,mix in the cooked chicken with the onion sauce into it ,stir well to mix all the ingredients .stir frequently,fry the mixture until it is well browned and a thick onion
has formed .Add Lemon Juice and fry for another minute .sprinkle the chopped coriander to garnish ,serve hot with Briyani Rice or steamed rice

SHARK FISH YELLOW CURRY SRILANKAN STYLE

Ingredient;

1kg of Shark fish Meat cut into cube
3 cup of Coconut milk
3 cup of water
3 med size Onion Finely slice
3 nos of Tomato cut into wedges
6 nos of Red Chili Padi
10 cloves of Garlic Finley slice
2 tbs of Mustard Seed
2 tbs of House Brand Turmeric Powder
2 nos of Lime Juice
3 Tbs Of Cooking
2 bunch of Coriander Leaves Finely Chopped

Cooking Method

Heat the oil in a large Sauce pan. Add slice garlic , mustard seed,
Fry for a few minutes ,add onion fry till lightly brown add
tomato , Chili padi and Turmeric powder fry for 2 to 3minutes
Then add 3 cup of water, Bring to a boil,add lime juice and coconut milk
bring to boil again then simmer add the fish ,cook for 15 to 20 minutes
add salt to taste ,garnish with coriander leaves and serve .....

,

Stuffed Minced Chicken In Whole Boneless Chicken Leg with Mint Chutney

Stuffed Minced Chicken In Boneless
Chicken Leg With Mint Chutney

Ingredient's

• 6 nos of Whole Chicken Leg
• 300 gm of Minced Chicken
• 50 gm of Ginger Finely Chopped
• 50 gm of Garlic Finely Chopped
• 10 nos of Green Chili { blend into a paste }
• 1 no Lemon { take the juice an set aside}
• 50 gm Almond {Blend into a paste}
• 50 gm Cashew nut{ Blend into a paste}
• 150 gm of Mint Chutney { check chutney recipe}
• 1 tbs of House Brand Garam masala
• 1 tsp of White Pepper Powder
• 1 tsp of Black salt
• 1 pinch of Kasoori methi
• 1 pinch of Saffron
• 1 tbs of groundnut oil
• 100 ml of whipping Cream

Method:

1. Clean the Chicken leg, then flatten the chicken leg and set aside
2. make a marination with half amount of ginger, garlic ,salt to taste
3. green chili paste ,lemon juice. Mix the marination well
4. Marinate the Chicken and Refrigerate for 1 hour
5. Take large bowl mix the minced chicken with the remaining ginger,garlic
6. Chili paste , garam masala pepper cashew nut almond paste , salt
7. Mix all ingredient well with the minced chicken.
8. Stuff the chicken leg with the mixture and roll the chicken leg in the minced chicken wrapped in it
9. Take a baking tray pour the groundnut oil 1/2 cup of cream and saffron place the roll on the tray and cover with foil ,and Bake in the oven add 150 deg for 20 to 25minutes until cooked
10. Take the chicken out of the oven and removed the foil slice each chicken roll and arrange on a platter
11. Pour the saffron mixed with cream over the sliced chicken .
12. Served hot as a side dish

Minced Chicken Stuffed in Whole Boneless Chicken leg with

PRAWN KOFTAS

DEEP FRIED PRAWN KOFTAS

Ingredients

500gm Prawn small finely chopped
2 med size Onion finely chopped
4 nos of Green Chilli finely chopped
2 nos of Red Chilli finely chopped
25 gm of Ginger finely chopped
25 gm of Garlic finely chopped
1 tsp of House Brand Chilli Powder
1 tsp of House Brand Turmeric Powder
1/2 tsp of House Brand Briyani Powder
2 tsp of Mustard oil
1 tsp of Kasoori Methi
1/2 tsp of Black Salt
1/2 tsp of Ajiwan {om'mam}
1/2 cup of Coconut Shredded
300 gm of Bread Crumb {100 gm for mix in and 200gm for roll out}
4 nos of Egg { 1 for the mix and 3 beaten egg for dip and roll in bread crumb}
1 bunch of Coriander leaves
Oil for deep frying

Cooking Method;
Take a large bowl , Mix all the above ingredients and mix it well
when the mixture is well blended, foam into small ball then dip in the beaten egg
and roll in bread crumb and set a side . Deep fry in hot oil till golden brown
Serve it hot with chili sauce or chutney

all rights reserved
by Chef Arfin's recipe
Media corp Radio Oli 96.8

BAKED CAULIFLOWER WITH SPICY TOMATO SAUCE N CHEESE

Baked Cauliflower with spicy tomato sauce n cheese

Ingredient;

1 kg of Cauliflower
25 gm ginger finely chopped
25 gm garlic finely chopped
2 nos of large Onion finely chopped
4 nos of Red Chili seeded and finely chopped
1 no of Carrot finely chopped or cut into small cubes
1 stalk of Celery finely cut into small cubes
1 tsp of House Brand Chili Powder
1 tsp of House Brand Turmeric Powder
1 tsp of House Brand Coriander powder
1/2 tsp of House Brand Cumin Powder
2 tbs of Extra virgin Olive oil
2 bunch of Coriander leaves finely chopped
salt and pepper to taste

Ingredients for Bechamel sauce
2 cup of Fresh Milk
2 tbs of Butter
1/3 cup of Plain flour
1/2 of Nutmeg powder
salt n pepper to taste

2 cup of Bread Crumb
200 gm of mozzarella cheese
-------------------------------------------------------------------------------------------------
Cooking Method;

Take a large sauce , Heart the Olive oil, Add the Onion,Celery. Carrot, saute till the onion are slightly soft. Add the ginger n garlic ,saute for 2 minutes , add the Tomato n chili , bring to a boil
then simmer. Add the chili,turmeric,coriander,cumin powder mix well. add cauliflower, salt pepper to taste n cook for 10 minutes then simmer in very low flame

method for Bechamel sauce
Take a med size sauce pan, heat the butter add the flour make a roux ,Gradually add the milk to the roux stirring constantly with a whisk, cook it gently for a few minutes and it will thicken nicely, season with salt and pepper

Method ,how to bake
Take a deep baking tray , apply butter in the tray place nicely the cooked Cauliflower
with the sauce, then pour the bechamel sauce on top of the cauliflower, spread it nicely
put the bread crumb on top of the bechamel sauce n try to cover the sauce as much as u can then spread with mozzarella cheese . pre heat the oven at 175 Deg ,cook in the oven for 15 minutes n serve it hot .. ... now you have a wonderful cauliflower dish

MORROCAN STYLE MUTTON NECK COOKED WITH SWEET POTATO

INGREDIENTS;~~~~~~~~~~~~~~~~~ ;COOKIING TIME ; 1HR

500GM MUTTON NECK CUT INTO 2INCH CUBE
4 RED OF ONION FINELY CHOPPED
4 RED OF CHILLI FINELY CHOPPED
50 GM OF GINGER FINELY CHOPPED
50 GM OF GARLIC FINELY CHOPPED
400GM OF TOMATO RIPE CUT INTO CUBE
3 PES OF BAY LEAF
2 TBS OF HOUSE BRAND CORRIANDER POWDER
2 TBS OF HOUSE BRAND CUMMIN POWDER
2 TSP OF CRUSHED BLACK PEPPER
1 TSP OF NUTMEG POWDER
300GM OF SWEET POTATO PEELED AND CUT INTO CUBE
150ML OF THICK YOGHURT
4 TBS OF OLIVE OIL
SALT TO TASTE
2 BUNCH OF CORRIANDER LEAVES FINELY CHOPPED FOR GARNISH

COOKING METHOD;
TAKE A LARGE BOWL MIX THE MUTTON CUBE WITH THE CORRIANDER,CUMMIN,BLACKPEPPER,
NUTMEG,AND SALT TO TASTE,MIX THEM WELL AND SET ASIDE. TAKE A LARGE POT HEAT THE OLIVE OIL
ADD THE BAYLEAF,ONION,STIR FRY TILL ONION SLIGHTLY BROWM,
ADD THE CHILLI N GINGER AND CONTINUE STIR FRY FOR 5 MINUTES
THEN ADD THE GARLIC N FRY FOR 2 TO 3 MINUTES.
NOW ADD THE MARINATED MUTTON AND STIR THEM WELL N CONTINUE FRY FOR 3 MINUTES
ADD THE SWEET POTATO AND 3 CUP OF WATER AND BRING TO A BOIL THEN SIMMER FOR 20 MINUTES
ADD THE THICK YOGHURT AND STIR WELL, COOK FOR ANOTHER 10 MINUTES IN VERY LOW FLAME
AND NOW IS READY TO SERVE.... IT WOULD BE BETTER TO SERVE WITH BREAD,NAN ,ROMALI. OR TORTTILA
YOU CAN ALSO SERVE WITH HIT STEAMED RICE.....
COPY RIGHT RESERVED
RADIO OLI 98.8 FM
OLI.SG
CHEF ARFIN

FILLET OF FISH ROLL WITH CARDAMON MASALA

FILLET OF FISH ROLL WITH CARDAMON MASALA

Ingredients;

• 12 pes of Fish Fillet ( 2'x 4 flat strips)
• 2tbs of Butter
• 2tbs of Ghee
• 4 medium size Onion finely chopped
• 4 Green chilli padi finely chopped
• 25gm of Ginger finely chopped
• 25gm of Garlic finely chopped
• 150gm plain Yoghurt
• 100ml Double Cream

Spice Powder

• 1 tsp of House Brand Chilli Powder
• 1 tsp of House Brand Tumeric powder
• 1 tsp of House Brand Briyani Powder
• 2 tbs of Cardamon powder
• 1 tsp of Fenugreek powder
• 2 nos of Lemon juice
• 2 bunch of Coriander finely chopped
• salt& pepper to taste

Cooking Method

• Clean the fish fillet drain dry set aside,
• Marinate the fish salt n pepper,1tsp cardamon powder and lemon juice
• Roll the fish strips and secure with toothpick set aside
• Heat the Butter and ghee in a large pan, add the chopped onion n saute till soft
• Add chilli, ginger,garlic, stir fry for few minutes
• Add Turmeric, chili,powder,Briyani masala,Cardamon powder,fenugreek powder
• Yogurt,double cream and saute for 5 minutes in a low flame
• Place the fish roll into the sauce and bring to a boil then lower the flame
• and cook for about 10 to 15 minutes until the fish is cooked. then add the lemon juice
• Dish out the fish from the sauce and transfer into a nice serving plate
• NB; remove the toothpick
• now pour the sauce on top of the fish and garnish with chopped coriander
• serve hot with Ghee rice or briyani rice or nan ,Chapatis,paratas

Hope you will enjoy my Fillet Fish roll in Cardamon sauce recipe