WATERMELON SHOOTER WITH OPEN FACED CHICKEN SANDWICH

FISH CUTLET

• 200g red snapper
• 1 tbsp salt 
• 60ml cooking oil
• 2 tbsp chopped onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp crushed black pepper
• 2 tbsp chopped onion
• 1 egg
• 2/3 cup breadcrumbs
• 2 tbsp flour

Method: 
Steam fish with little salt and lemon juice. Remove from the stove and let it cool for few minutes. Remove all the fish bones and add mashed potato, salt, white pepper, cumin powder. Mix all ingredients together with little portion of egg. Make a cutlet shape (40g each). Spread flour over the cutlet, then dip into egg and finally add breadcrumbs. The cutlets are ready for deep frying. Serve hot cutlet with grilled vegetable cubes and mayonnaise.

WATERMELON SHOOTER WITH OPEN FACED CHICKEN SANDWICH

Ingredients:

• 500g watermelons
• 1 tbsp chopped mint leaves
• 6 pieces ice cube
• ½ tbsp salt and pepper
• 2 tbsp honey
• ½ tbsp tamarind

Method: 
In a blender take some ice cubes. Peel watermelon and dice. Set aside. Now put watermelon pieces, salt, pepper, honey, tamarind and blend together. Juice is ready to serve.

Wednesday, February 10, 2016