Prawn Fried Rice

Method:
In a wok heat some oil until almost smoking.
Add the bacon, prawns and chicken. Saute.
Add the carrots, garlic and ginger.
Now add the sweet chilli sauce, soy sauce, salt, pepper, corn kernels and vinegar. Stir fry.
Add the cooked rice. Toss.
Garnish with chopped coriander leaves.
Serve.

Key Ingredients:Oil, Bacon, vegetable oil, Chicken, Garlic,Onion, Ginger, Prawns, Carrot, Spring Onion, Soya Sauce, Black Pepper, Salt, Vinegar, Corn, Rice, Coriander Leaves


Ingredients:
1 Tbsp oil
2 rashers bacon, diced
4-5 prawns
1 cup chicken, diced
1 carrot, diced
3-4 cloves garlic, grated
2 tsp ginger, grated
1/3 cup spring onions, chopped
1 Tbsp sweet chilli sauce
1 Tbsp soy sauce
Salt, to taste
Pepper, to taste
1/2 cup sweet corn kernels
2 tsp vinegar
250 gms cooked long grain rice
Coriander, to garnish

Khade Masale Ki Chaap

Method:
For the marinade:
Grind the onion, ginger and garlic to a paste. Mix in the remaining spices and yogurt.
Flatten the chops with a kitchen hammer and marinate for 4-6 hours.

Final preparation:
To cook, heat the oil in a pressure cooker; add all the spices and when they start spluttering add the chops with the marinade and stir well.
Cover lightly and cook for 10 minutes on medium heat. Remove the lid and cook further for 10 minutes.
Cover and pressure cook the chops for another 10 minutes. Remove the lid, stir in the saffron and cook for 5-7 minutes or until the gravy thickens.
Serve hot.

Key Ingredients:
Mutton, Salt, Onion, Cloves, Garlic, Ginger, Coriander Powder, Red Chilli, Garam Masala, Clove, Yogurt, Cinnamon, Mace, Saffron.

Ingredients:
6 mutton chops - approximately 500 gm

For the marinade:
3/4 tsp salt
1 medium onion
6 garlic cloves
2.5 cm ginger piece
2 tsp coriander powder
1/2 tsp red chilli powder
1 tsp garam masala
1/2 cup yogurt

For cooking:
4 Tbsp oil
8 cloves
10-12 black peppercorns
2.5 cm cinnamon piece
1 piece mace

Pinch of saffron diluted in water