Ginger Fish

Ingredients

1/2 kg fish fillets

1 sprig spring onion, chopped finely

2 tbsp oil
For Sauce

3 tsp grated ginger

2 garlic flakes

2 tsp soy sauce

1 tbsp vinegar

2 tbsp water

1 tsp sugar

1/4 tsp salt

1 tsp red chilli powder

2 tsp lemon juice
Method

Clean the fillets and make into serving pieces. Place it in the baking dish. Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes. Pour over the fish fillets. Garnish with spring onion. Bake at 350 degree F for 30 minutes.

Fish Cutlet

Ingredients

½ kg fish

1 tsp ginger paste

1 tsp garlic paste

1 bread slice

1 tbsp cornflour

1 egg

½ tsp garam masala powder

1 cup bread crumbs

1-2 green chillies

1 bunch coriander leaves salt to tasteoil for frying

½ tsp turmeric powder
Method

Rub fish with salt & turmeric powder. Wash after 5 min.Steam fish over a pan of hot water and remove all the bones.Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).Mix all these ingredients & make cutlets of round or any shape you like.Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.Heat oil. Oil should not be very hot.Fry till brown and serve with potato fingers & chutney.

Chicken Fried Rice

Ingredients

6 cups boiled Basmati rice

1 cup chicken

1/2 cup prawns cooked

1 egg

1/4 cup capsicum cut into fine strips

1 cup regular onion, chopped fine

1 cup spring onions, chopped fine

2 tablespoons of ginger-garlic paste

1 cup of mixed vegetablessoya saucechilli sauce
Method

Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready.

Quick Chick

Ingredients

2 chicken legs

3 tsp chilli powder

1 tsp haldi powder

1 tsp dhania powder

1 tsp jeera powder

1 spoon garlic paste

3-4 small tomatoesa handful of french beanssalt to tastea loaf of fresh bread of your choice
Method

Rub the salt and a little garlic paste into the chicken, and leave for 10 mins. To save on cooking time, dump the chicken and beans into the cooker with some water and cook for 4-5 mins. after the whistle.

Once cooked, mix the spices and garlic paste all together. Drain the chicken from its soup and keep aside to cool and dry for a few mins. Once dry, rub the spicy mixture into the chicken. Remove and keep aside the french beans to serve as they are. Chop the tomatoes into quarters and fry them in oil. Once softened, add the chicken and fry thoroughly. Serve the chicken on a plate with the french beans on the side, with thick chunks of fresh loaf bread.

Peanut Chicken

Ingredients

1.5kg chicken breasts
Marinate

5 spring onions, finely chopped

4 cloves, garlic

3 tbsp brown sugar

5-6 hot green chillies, finely choppedJuice of

2 lemons90 ml soy sauce

3/4 tbsp freshly ground coriander

2 3/4 tbsp finely chopped ginger

100g peanuts, coarsely ground
Method Mix all the marinade ingredients in a bowl. Add the chicken pieces to the marinade mix well and ensure the chicken is coated with the marinade. Leave to marinate for 2 hours.Skewer and barbecue on live coal or electric barbecue.

Chicken Biryani

Ingredients

8-10 oz basmati rice, rinsed

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

1 tsp finely chopped fresh ginger

4 boneless, skinless chicken breasts

¼ tsp cayenne pepper

½ tsp ground cumin
For garnishing

1 tbsp fried onions

2 tbsp toasted flaked almonds

1 tsp ground coriander a pinch of nutmeg

¼ tsp ground cinnamon

¼ tsp turmeric

6 fl oz natural yogurt

1 tsp sugar 3 tbsp raisins or sultanas salt and black pepper
Method Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.Reduce the heat to low and cook undisturbed for 10 minutes.Remove from heat and rest, still covered, for 5 minutes.Uncover, sprinkle with the garnishes and serve.

Chicken Soup

Ingredients

500 gms chicken bones

100 gms boneless chicken(Skinned)

30 gms all purpose flour1 tsp garlic, chopped

½ tsp cumin seeds

1 tsp white pepper powder

2 bay leaf

2 green chilies

½ tsp garam masala powder salt to taste.

1 tsp oil
Method

Clean and wash chicken bones.Clean, wash and cut chicken into small piecesPut chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.Boil for half an hour. Strain and keep aside.Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.Bring it to a boil and serve.