Chicken Sandwich

6-8 slices of bread

chicken mixture

Recipe of Chicken Mixture

 1/4 kg boneless chicken breast, boiled n shredded
2 small capsicum, chopped finely
 1 small onion, chopped finely
1-2 green chillis, chopped
half tsp ginger garlic paste
1 tsp chopped coriander
salt to taste
half tsp grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp soya sauce
1 tbsp butter

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum stir-fry for about 5mins until they start to soften .Add the chillis, ginger-garlic, salt, cumin powder, tandoori masala . Add the shredded chicken. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chilli to your taste.

 Step 1.

 Spread a thin layer of butter or mayo on the bread slices. This helps seal the bread to ensure no moisture into it.Cover the slice of bread with chicken mixture, add the top slice.

toast the sandwiches in a sandwich maker or on a pan on your stove top

cut the sandwiches diagonally to form 2 triangles

Serve with mayo, ketchup, sauce, salads.... enjoy :)

Banoffee Pie

A very British dessert, combining bananas with toffee and layering with digestive biscuits and whipped cream. 

Recipe:

10-15 digestive biscuits crushed in a processor

2 tbsp butter
 

 1 tin sweet condensed milk made into dulce de leche (make it into toffee using this method. Remove label from tin then without opening the can just put it in pressure cooker with about one and half liters of water. Close the pressure cooker and boil for 40-50 mins. Then let the pressure cooker cool down COMPLETELY before opening, and then let the sweet milk tin cool as well completely before opening it. IF YOU OPEN IT WHEN ITS HOT IT CAN SPLASH OUT HOT TOFFEE! Be careful.

 4-5 bananas

1 cup whipping cream, whipped

crushed cadbury flakes or grated chocolate

 First, heat the butter in a pan and add the crushed digestives. Stir together. Switch off, then pour the biscuit crumbs into a dish and pat down flat. Cover with cling film and refrigerate for a couple of hours to solidify the base slightly.

Then open the sweet milk tin which will now be thick yummy toffee, spread this on the biscuit layer. Then slice bananas and lay them all over the toffee. Finally pour the whipped cream and sprinkle the chocolate. Refrigerate until chilled and serve!

PS: You might not need to use the full can of toffee made from the condensed milk, depending on your sweet tooth. But the remaining stores very well in the fridge and works beautifully drizzled over other desserts like cake or ice-cream. :)

 TIP: If you don't have a pressure cooker, follow this method. Pierce 2 holes on opposite sides of the top of your can, and remove the label. Then put the can into a pan and add water. The water should reach three-quarters of the can. Bring to the boil and keep boiling for 3 hours for a soft toffee or 4 hours for a thick toffee. Keep checking the water content/level in your pan, and add whenever it starts reducing.

Prawns Masala

 500gm prawns, shelled and de-veined

 After cleaning the prawns, marinate them in 1 tsp red chilli powder, half tsp salt, juice of 1 lemon, half tsp tandoori masala and quarter tsp ginger garlic paste. Refrigerate overnight.

half cup oil
2 medium onions, sliced
2 tomatoes, chopped
2 green chillis, slit or chopped
half cup fresh yoghurt, whipped
 1 tsp garlic paste
half tsp ginger paste
juice of half a lemon
 quarter tsp of turmeric powder
1 tsp cumin powder
1 cinnamon stick
1 cardamom pod
1 tsp cumin seeds
3 potatoes, peeled and cubed...then fried or boiled separately
4 tbsp chopped coriander

Heat oil, fry the sliced onions, then drain and set aside. Add the cumin seeds, cadamom and cinnamon to the oil. Once they splutter, add the chopped tomatoes, sprinkle a bit of salt on them and fry until all the moisture evaporates.

In the meantime, whip the yoghurt in a bowl, then crush half of the fried onions and add them in the bowl. Use a fork and whip these ingredients together.

Once the tomatoes have dried, add the ginger and garlic, 1 of the chopped/slit chilli, turmeric powder and cumin powder. Fry for a minute, then pour in the yoghurt mixture. Cook this down for about 2-3 minutes until it thickens and no longer has any raw flavour. Add the prawns,over-cooking prawns makes them hard,remaining fried onions and the potatoes and simmer together on low heat, giving an occasional stir. Adjust the salt, add the remaining green chilli. You can add a bit of water for extra gravy if needed.

When done, squeeze in the lemon juice and sprinkle the chopped coriander. Mix in and serve! :)