Spicy Non-Vegetarian Dishes

Roasted Prawns

Ingredients:

• ¼ kg prawns shelled and deveined
• 15 pods of chopped garlic
• 8 small florets broccoli
• 1 small carrot, ½ inch pieces
• 1 teaspoon garlic paste
• 2 tablespoons tomato ketchup
• 2 teaspoons mustard paste
• 1 teaspoons lemon juice
• 8 black peppercorns, crushed
• 5-6 fresh basil leaves
• Salt to taste

Method:

1. Boil broccoli florets and carrot pieces in two cups of water
2. Drain and set aside
3. Add garlic paste, mustard paste and tomato ketchup to prawns and mix
4. Add broccoli, carrots, salt, lemon juice, and crushed peppercorns and mix
5. Heat a pan; add chopped garlic and roast on medium heat till lightly browned
6. Add the marinated mixture and sauté for five minutes
7. Garnish with basil leaves and serve hot

Peppery Chicken

Ingredients:

• 4 chicken breasts
• 12 pods of garlic, chopped
• 12 black peppercorns, crushed
• 1 inch piece ginger, chopped
• 2 tablespoons mustard paste
• 1 tablespoon lemon juice
• 4 fresh red chillies, chopped
• 2 medium onions, finely sliced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon sugar
• Salt to taste
• Oil to grease

Method:

1. Remove wing bones from the chicken breasts and make even slits on them
2. Mix chopped garlic, ginger, peppercorns, mustard paste, lemon juice, salt and honey thoroughly and add this mixture to chicken breasts
3. Let them marinate for half an hour
4. Preheat oven to 180 C
5. Mix chopped red chillies, sugar and olive oil and apply this mixture on the both sides of chicken breasts
6. Put oil on a baking tray to grease and arrange the sliced onions to form a base
7. Keep the chicken breasts over this
8. Mix both the remaining marinades and pour over the chicken breasts saving a little for later use
9. Keep the tray in the preheated oven and bake for 15 minutes
10. Add the remaining olive oil to the reserved marinade mixture and baste the chicken breasts and continue to bake for half an hour