Chicken Sausage Sandwich
Ingredients
thinly sliced yellow onion <br>red bell pepper, sliced into thin strips <br>chicken sausages <br>bread, such as French bread <br>Dijon mustard
Method:
Preheat the grill to medium.<br>On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface. If desired, toss bread slices on the grill for a few minutes to toast.<br>Heat the olive oil in a skillet over very low heat. Add onions and green peppers and cook slowly for about 15 minutes until onions are tender and brown.<br>Split the sausage in half (lengthwise), so that it forms two thinner pieces of equal length.<br>Place the sausage split-side down on one slice of bread. On the other slice, spread mustard. Top sausage with peppers and onions, and place the second slice mustard-side down on top.<br>Pasta Belle Roma
Ingredients
Pasta <br>Tomato Sauce <br>Cherry tomatoes <br>Onion <br>Garlic <br>Oil <br>Leeks <br>Celery <br>Fresh basil <br>Salt & pepper
Method:
Put oil in a pan and fry onions, garlic, leeks & celery for a minute.<br>Add tomato sauce in pan.<br>Add fresh basil & chilli in pan<br>Add boiled pasta, cherry tomatoes (cut into halves) pepper and salt in pan<br>Cook the mixture for 2 minutes and put it in a bowl.<br>Spread grated cheese on top.<br>Pasta is ready to be served hot with tomato sauce<br> <br>Deep Fried Fish with Sweet Chilli Sauce
Ingredients
Sliced sea bass or grouper <br>Corn flour <br>Red chillies <br>Shallots <br>Garlic <br>Coriander roots <br>Salt <br>Tamarind juice <br>Stock <br>Cooking oil
Method:
Pound coriander roots, garlic, red chilli and shallots.<br>dip fish slices in corn flour and deep fry them, drain well and arrange on a plate.<br>Stir fry the mixture from no. 1 with 1-2 tbsp of oil, add seasoning and stock, shimmer for a while or until thickened.<br>Pour on the plate of fish and garnish with coriander leaves, tomato slices and chili sauce.<br> <br>Chicken Khurchan Kathi Roll
Ingredients
Filling
Chicken breast <br>Onion, sliced <br>Ginger <br>Garlic <br>Tomato puree <br>Beaten curd <br>Kasoori methi <br>Chili powder <br>Garam Masala <br>Chat masala <br>Olive oil <br>Chapati
Wheat flour <br>Milk <br>Salt
Method:
Cut chicken into 1/2 cm wide strips and keep aside<br>Heat oil in a non-stick pan and saute cumin seeds<br>Add sliced onion, ginger garlic paste and saute over medium flame, add chicken pieces and simmer<br>When the chicken is cooked, cut it into small bite portion as per liking, add remaining spices and beaten curd, adjust the seasoning and leave aside<br>Prepare a chapatti using the ingredients and cook on a hot plate<br>Spread the filling on chapati and roll up tightly, cut into two<br>Serve hot with mint chutney, pickled onions and boiled seasonal veggies as per your taste
–IANS