Chicken Tenders

Ingredients:Two chicken breasts – slice vertically into two or three slices– and beat with a meat-mallet till very thin.
Make the following three batters and keep in separate plates.

1st Batter :
2-3 tablespoons hot sauce or chilly sauce
Ginger/garlic paste – 1 tablespoon
Mayonnaise 2 tablespoons
Mix and keep aside.
2nd Batter :
1 Cup flour (maida)
1 tablespoon chilly powder
Salt to taste (already put salt earlier so go easy on the salt)
Black pepper
Mix and keep aside
3rd Batter/Mix :
Breadcrumbs
Little oregano -1/2 teaspoon

Preparation :
Add just a little salt/pepper to chicken breasts and keep aside. Dip the chicken breasts in 1st batter, then 2nd and then once again in 1st batter and 2nd, roll in the 3rd batter once and shallow fry.

Slice onions into rings and separate them. Dip in the remaining batter and fry and serve alongside the chicken.

Serve piping hot with ketchup and mayonnaise dip.

Prawns in Garlic Butter

If you love Prawns you will love this recipe for its simplicity and great taste.  Serve either as a starter or side-dish.  One thing is sure though,  you will never have enough of this and will end up saying “Gosh, I wish had made more”.   This recipe has been slightly adapted from a book by Sanjeev Kapoor of Khana Khazana fame.

Recipe :  Half Kg. prawns, peeled, washed and deveined,   1 pod of garlic,  4 tablespoons of butter, 1 tablespoon mustard paste,  juice of 1 lemon, 8-10 peppercorns coarsely crushed, salt to taste and a few sprigs of parsley or coriander leaves, chopped fine.

Peel, wash and grind garlic to a paste.  Heat butter in a non-stock pan and fry the garlic paste for about a minute.  Add the prawns, mustard paste, lemon juice, crushed peppercorns and salt.  Simmer uncovered on low heat till prawns are cooked.  Do not overcook as then the prawns will turn chewy.  Sprinkle with chopped parsley/coriander and serve hot.    Squeeze extra lemon just before serving and prick each prawn with a toothpick and serve hot .