Colmi no Patio (Curried Prawns)

INGREDIENTS

1. Prawns - 1 kg.
2. Onions medium size - 3 (Finely chopped)
3. Tomato - 2 (Medium size)
4. Red Chilly powder - 1tsp
5. Turmeric - 1/2 tsp
6. Eggplant (Baigan) -1 (Small; Diced into small pieces)
7. Salt (To Taste)
8. Ginger-Garlic paste - 1 tsp 
9. Dhansak Masala - 2 tbsp
10. Hot and sweet sauce - 3 tbsp
11. Oil - 4 tsp
12. Coriander (Finely chopped)

PROCEDURE

1. Heat oil in a pan and fry coriander
2. Add onions and fry till golden brown
3. Add ginger garlic paste fry well
4. Add Eggplant, Dhansak Masala, Turmeric, Chilly powder, and Salt to taste.
5. Cover the pan and cook the eggplant well
6. Add the prawns and cook for 5 to 7 minutes while stirring intermittently
7. Add hot and sweet sauce and stir intermittently for another 3 to 5 minutes
8. Serve in a bowl and garnish it with coriander

NOTE: Tastes beat with rice and dal

Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Oats - 250 gms
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Oats can be replaces with Rawa, Cornflakes or Breadcrumbs