Chicken Tangy Roll

1 cup cooked (tangy taste chicken starter is recommended) chicken, 1 tomato 1 onion, 2 eggs (optional), 1 teaspoon ginger garlic paste, 1 teaspoon garam masala, few parathas, 1 teaspoons oil, salt and chilly powder (optional again) to taste.

You can also add mayonnaise and mustard sauce if you like it.

_______________________________________________________________

Finely chop the onion and tomato each separately. Take a frying pan and heat the oil. When the oil is very hot add the chopped onions and fry till golden brown. Then add the ginger garlic paste and fry for a while. Put in the tomato and the chicken. Fry it well and add the chilly powder Optional), salt to taste. Saute till the raw smell leaves and an aroma begins to rise. Remove from flame and set it aside. Light the Tawa and bake the parathas. Take it off and fill the paratha with the chicken and top it with chopped onions, cilantro and a few drops of lime juice (you can add mayonnaise and also mustard sauce and remember to mix them well). Roll it up and serve with tomato sauce.

Prawn Ghee Roast

Prawns Ghee Roast

½ kg Prawns, Salt, turmeric, curd 4-5 spoons, coriander powder, garam masala little, garlic 3 spoons, chili powder 4 spoons and ghee 100 ml, curry leaves

Marinate the prawns (cleaned and Opened) with ¼ spoon turmeric powder, salt, curd 5 spoons, coriander powder 1tbsp, garam masala ½ spoon, Garlic paste 3 spoons (less if u don’t like garlic) Chili powder 3-4 spoons( depending on how spicy u want it to be.) I used 4 spoons coz I like it spicy

Marinate for 1 hour.

In a pan, pour the 100 ml of Ghee,

Once it’s warm,

Pour the marinated prawns with the masala,

Spread it in all the directions.

Close the lid of the pan and fry it for 5 mins

Turn all the prawns upside down and close the lid again for 5 mins.

Open the lid then and fry till the gravy becomes semi-gravy (for the thickness u like)

Sprinkle the curry leaves and the ghee roast is ready for lip smacking J

Same can be done for panneer/chicken also.