NON-VEGETARIAN

   FISH CURRY

        Ingredients:
        Fish (Mackerel)... ... 1 dozen
        Fish Masala powder ... 2 table spoons
        Tamarind        .... . 1 lime size
        Onion   .... .... .. . 1
        Ginger-garlic paste... 1 table spoon
        Green chillies  .. ... 8
        Curry leaves    .. ... few
        Crushed garlic  .. ... 6
        Mustard seeds   .. ... 1 tea spoon
        Vinegar ... ... ... .. 2 table spoons
        Til oil ... ... ... ..2 table spoons

Method:
Clean and wash the fish nicely.Add salt and vinegar on 
the fish, add water and keep aside.Keep 2 table spoons 
Of oil in a vessel.  Keep the vessel on fire, and when 
hot add crushed garlic.  When the garlic gets brown add 
mustard and curry leaves.  When it crackles, add 
ginger-garlic paste.  After a second, add the masala powder 
and tamarind juice and salt.  Add enough water to make it 
a sufficiently thick gravy.  Add sliced onion and green 
chillies.  Let it boil.  Lastly, add the fish cut into 2 
pieces.  Shake the vessel.  After putting the fish do not 
stir with the spoon.  Only shake the vessel.  Fish gets 
cooked in no time.  So keep the vessel on the fire only 
for 3 seconds.  Then remove from fire.  This curry will be 
thick and nice for chappatis.  If you want gravy for rice, 
add 4 table spoons of scraped coconut ground with the 
masala powder.And now taste it.

        PRAWN CUTLETS

        Ingredients:
        Prawn   ... ... ... 500 grams
        Green chillies  ... 8
        Ginger  .. .. ... . 1/2inch piece
        Garlic  .. .. ... . 10 flakes
        Pudina  .. .. ... . few leaves
        Coriander leaves... few
        Jeera  .. .. .. ... 1/2 tea spoon
        Methi   .. .. ..... 1/4 tea spoon
        Lime   .. .. .. ... 1
        Salt to taste

Method:

Shell and de-vein prawns; wash well; boil with green chillies, 
ginger and garlic.  When it is cooked drain the water.  
Add pudina, coriander leaves, jeera and methi and grind to 
a fine paste.  Add juice of one lime and mix well.  Make balls; 
flatten on palm of your hand, dip in beaten egg, coat with 
breadcrumbs and shallow fry on both sides to a golden brown.

Meals Non-Vegeatarian

CHICKEN  BALLS  IN  CHEESE SOUP

Serves 6
Chicken Balls
1  breast of chicken - minced
2  tsp. soya sauce
1/2  tsp. China salt (Ajinomoto)
1/2 tsp. white pepper powder
1/2 tsp. salt
2 cups chicken stock Soup
4 cups chicken stock 4 beans 1 carrot (cut into long,
thin strips) 2 leaves, cabbage cut into long, thin strips) 
2 spring onions (cut into long, thin strips) 8 mushrooms 
- boiled and sliced 1/2 tsp.
China salt 1/2 tsp. white pepper powder 1 tsp. salt
Whites of 2 eggs 100 gm.Amul Cheese - grated

Method for Chicken Balls
Mix minced chicken with all the above ingredients except 
stock and shape into walnut sized balls. Bring stock to boil 
and dropballs into it. Continue boiling for 10 minutes. Remove 
balls and keep aside. Save any leftover stock 
for soup. Method for Soup Boil stock, put vegetables and chicken
balls,salt, pepper and China salt. Bring to boil and remove from 
fire. Vegetables should be half cooked and crunchy. Mix egg whites 
with 2 tbsp of water and mix into hot soup. Serve immediately 
sprinkled with Amul Cheese.

Chicken Stock
Makes 6 cups
1 small chicken (about 700-800 gm.)
1 large onion - skinned and quartered
1 large carrot - peeled and cut in 3 cm.
pieces 2 sticks celery - chopped
1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves,
2 black cardamoms tied loosely in muslin cloth)
2 bay leaves
1/2 tsp. salt
10 cups water

Method: Scald the feet of the chicken in boiling water for 10
minutes. Drain and place all the ingredients in pressure cooker
and cover with salted water. Bring to pressure,reduce the heat 
and cook for 15 minutes. Cool and lift out the chicken. Remove
carcass,wings and neck and put these back into pressure cooker.
Lift off the meat from the bones and add these also. Place 
pressure cooker back on fire and bring to pressure. Reduce
heat and cook for 20 minutes. Cool and strain through muslin. 
Remove any fat from the surface by drawing absorbent paper over it.


Note: Makes a complete meal by itself. Ideal for weight watchers and those cold winter evenings. 
For those with hearty appetites add one tablespoon boiled rice to each serving.