Coconut-Mustard Fish

Coconut-Mustard  Fish       10 Portions:

Ingredients:

1 fillet of Salmon/Halibut/Rohu, (Cut in 10 Portions), skin off

1 medium Onion, fine slices, cooked

1 Tea spoon of garlic paste

1 Tea spoon of ginger paste

100 gm. of shredded coconut, dry/fresh

½ cup of red mustard paste, Home made!

½ cup of red pepper, fine chopped

¼ cup of coriander/cilantro leaves, washed, chopped

1 cup of olive/mustard oil

1 tea spoon of Paprika

Salt-pepper

10 Cups of cooked rice

Method:

First, oil the fish with a pastry brush. Place them  on a baking tray, skin off side down. In a bowl, make a mixture with the rest of the oil, garlic, ginger & mustard paste. Pour them on the fish. Sprinkle those cooked onions on the fish. And then, sprinkle the coconut & Paprica on the fish. Bake it @ 325 F for about 15 min. or till it’s cooked. Season the fish with some salt-pepper. Sprinkle those cilantro leaves on the fish and serve hot with rice and some season’s vegetables on the side.

Crab N Avocado Salad

Crab N Avocado Salad          10 Portions:

Ingredients:

2 Avocado Whole, Peeled, cored, Sliced

1 kg. of Mesclun Salad

100 gm. of Mayonnaise

500 gm. of Imitation Crab

Salt-Pepper

¼ cup of Celery, chopped

¼ cup of Red Pepper, fine Chopped

½ cup of Olive oil

½ cup of Honey

½ cup of Balsamic vinegar

5 pieces of Cherry Tomatoes, Cut in half

Method:

Vinaigrette :

In a food processor, put the Balsamic vinegar, and mix it for about 5 min. Then keep pouring the honey <Slowly> into the mixer, while it’s still mixing the vinegar & Honey. Then, keep pouring the oil <Slowly> into the mixer, while it’s still mixing the vinaigrette. When you see that the vinaigrette  got its emulsified texture, then you know your vinaigrette is ready. Season with salt-pepper.

Crab salad mix:

Cut those crab into medium dice. Add the mayonnaise, celery & red pepper, mix them with a serving spoon. Season with salt-pepper.

Put the green salad in a bowl. Put a big scoop of the crab salad mix in the center of the bowl. Drizzle some vinaigrette on the salad. Put 6-7 slices of avocado, and garnish it with some cherry tomatoes.

*  It’s an excellent refreshing Summer Salad dish!

No Sugar Apple-Rhubarb Pie

No Sugar Apple-Rhubarb Pie: (Diabetic)             8 Portions:

Ingredients:

1 pie shell, 1 pie top (premaid)

4 apples, cored, peeled, sliced

100+50 ml. of water

2 tea spoon of corn starch

½ tea spoon of cinnamon powder

Pinch of salt

1/3 tea spoon of vanilla essence

1 tea spoon of lemon/lime zest

1 cup of Equal (or, any other kind of Sweetner)

1 egg yolk( Mixed)

Method:

First, bake the pie shell exactly for 1 min. @ 350 degree F. Then, you take 100 ml. of water and boil for about 2-3 min. and add the apple slices and the sweetner in the pot. Cook it on a very low heat for about 7-8 min. or till they are soft and tender. Add all other ingredients in it, mix them well and stop cooking. Then, add the water-corn starch mix <Slurry> in the pot and stir it well. Let it cool down for about 15-20 min. Then, pour that mixture into the pie shell and spread it equally everywhere with a spoon. Cover it up with the pie top and make sure you close the rim with either your finger or a fork. Brush your pie crust with the egg yolk. Then, bake it @ 325 degree F for about 15 min. or till it gets a nice golden colour. Let it cool down for about 30 min. then serve it with some whipping cream or some fresh strawberry slices!

 NB:  If you want you can skip the Rhubarb and make a nice plain apple pie!

Moroccan Chicken Pilaf

Moroccan  Chicken  Pilaf     10 Portions:

Ingredients:

1 kg. of rice (cooked)

250 gm. of onion (cooked)

100 gm. of carrots, small dice

100 gm. of celery, small dice

200 gm. of black olives, sliced, pitted

100 gm. of red pepper, small dice

100 gm. of green pepper, small dice

100 gm. of green pepper, small dice

50 gm. of basil leaves, chopped, fresh

50 gm. of fennel roots, small dice

100 ml. of chicken stock

1 tea spoon of brown sugar or honey

½ tea spoon of dried chilli flakes

4-5 bay leaves

1/3 cup of garlic paste/chopped, fresh

1 tea spoon of thyme leaves, fresh/dried

½ tea spoon of nutmeg, ground

500 gm. of chicken breast, cooked, medium cubes

½ tea spoon of smoked paprika

1 tea spoon of butter

3 tea spoon of olive oil

Method:

Add the oil in a cooking pot, when it’s hot add the butter & the garlic. Sweat the chicken for  3-4 min. on a low heat, add the vegetables. Cook them on a medium heat, till they are cooked but still little bit crunchy. Add the rest of the ingredients, except the rice. Stir them well and then add the rice. Serve hot.

Beef Pot Pie

Beef Pot Pie      10 Portions:

Ingredients:

1 cup of four

Salt-pepper

2 lbs. of beef (cut into 1 inch cubes)

1/2 cup of olive oil

4 onions, medium diced

1/4 cup of garlic, minced

1/2 cup of celery, fine chopped

1 lb. of mushrooms, sliced

3 cups of beef stock

3 bay leaves

1 tea spoon of thyme

1 tea spoon of basil, fresh, chopped 

2 cups potatoes, cooked, small cubes

1/2 cup of carrots, cooked, small cubes

1/2 cup fresh parsley, chopped

pie crust, premade

Directions:                                                              

Mix flour, salt and pepper. Dredge meat. In large frying pan, hethe at oil over medium heat. Then, brown the meat. Add onions, garlic and celery and cook for about 4-5 min. (until they are softened). Add the mushrooms and cook for about 2-3 min. Stir in the remaining flour, add stock and cook, stirring until thickened and reaches to a boiling point. Add those bay leaves thyme and basil then cover and simmer for about 30 min. (until the beef is tender). Discard those bay leaves. Stir in the potatoes, carrots and parsley.Place everything in a 2.5 kg. of  baking dish. Then, place rolled out pie crust on the top, sealing the edges. Cut slits for steam. Then, bake @ 400 F for about 20 minutes or until it is golden brown in colour.

NB:

If you want, you can replace beef with either chicken or lamb!

Beef Stroganoff

Beef  Stroganoff     10 Portions:

Ingredients:

2 pounds of top sirloin roast, trimmed

1 tea spoon of garlic paste

3 tablespoons butter or margarine

1/4th cup of olive oil

1/2 cup of all-purpose flour

1 cup beef stock/broth

 2 medium onion, quartered and sliced

1/4 cup of pearl onion

3-4 bay leaves

1/3 cup of mushrooms, sauteed

3 tablespoons sour cream, room temperature

Salt-pepper

10 cups of noodles/rice, cooked

Method:

First, cut the beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper. Melt 1 tea spoon of butter in a medium saucepan. Add the garlic, and cook it till for 1 min, on a low heat. Blend in flour. Then, gradually stir in beef broth, stirring and cooking until thickened and smooth. Heat the remaining butter and the olive oil in a small saucepan over medium heat. Then, quickly brown meat strips and onion on all sides. Add meat, bay leaves, mushrooms and the onions to beef sauce. Cover and cook on low for about 10-12 min. stir in sour cream and heat through but do not boil though. Serve over buttered noodles or rice.

NB:  If you want you can replace beef with either chicken, tofu or veal!

Chicken a la Cacciatora

Chicken a la Cacciatora  - 10 Portions:

Ingredients:
3.5 kg. of chicken (Thigh & Legs)
100 ml. of olive oil
200 gm. of all purpose flour
salt-pepper
150 gm. of green pepper, wedges
300 gm. of onions, wedges
50 gm. of celerey, wedges
50 gm of carrots, very fine diced
25 gm. of garlic, chopped
125 gm. of tomato puree
50 gm. of ketch up
100 ml. of semi sweet wine
50 gm. of tomato paste
3-4 bay leaves
1/3rd tea spoon of cumun, ground
1/3rd tea spoon of smoked/regular paprika
50 ml. of chicken stock/water
3-4 basil leaves, (Fresh)(Chopped)

Method:
Dredge those chicken with flour, and shake off the extra flour from the chicken. Start saute those chicken in a saute pan with oil. Cook on high heat just to give them a nice golden colour. Take off those cooked chicken from the pan. Add the onion, pepper, celery, carrot and garlic in the pan. Sweat on a medium heat, till they are cooked, but still a bit crunchy! Add the wine, tomatoes, tomato paste and other herbs/spices in it. Start simmering them for about 6-7 min. Then pour the sauce on the chicken, continue cooking on a medium heat. Cover it up with a lid. And finish it up in the oven @ 300 degrees F for about 30 min. or still it's cooked. When it's cooked take all the chicken off the pan and transfer it to a hotel tray/pan. Take all the extra fat/grease off the pan. Cook the sauce for 3-4 more min. till it's nice and thick. Finish it up with      salt-pepper and pout it on the chicken and serve hot with some mashed potatoes or rice.

Spaghetti Carbonara

Spaghetti Carbonara  - 10 Portions:

Ingredients:
1 kg. of spaghetti (cooked)
2 cups of parmasan cheese, grated
5 eggs, beaten
salt-pepper
50 gm. of parsley, chopped
50 ml. of olive oil
500 gm. of pancetta (thin sliced)
100 ml. of white semi dry wine
50 gm. of garlic, chopped

Method:
Saute the panchetta on a medium heat with the oil. Make it crispy. Then you can add the garlic and cook it till it's light brown and then add teh wine and reduce it by 1/2. Add the pasta and and toss with the pancetta. Add the eggs, cheese, and parsley. Mix it well. And continue cooking till you see that the pasta got a nice creamy apperance! Finish it with salt-pepper, but make sure do not use too much salt as the panchetta retain lots of salt. Serve immediately with some garlic bread.
NB:  For non vegetarean people, you can skip the panchetta and add some tofu strips instead, also you can replace panchetta with some chicken!

Tuna Casserole

Tuna Casserole  - 10 Portions:

Ingredients:

• 1 kg. of egg noodles (Cooked)
• 1.5 kg. of white Sauce (See the recipe below...)
• 1/2 cup of celery (Chopped)
• 500 ml. of milk
• 2 tea spoon of garlic paste
• 2 cups of grated cheadar cheese
• 1/2 cup of parmasan cheese (Grated) 
• 1 cup of onions (Chopped)
• 1/2 cup of cooked mushrooms, drained 
• Salt-pepper
• 500 gm. of tuna (Canned)(Drained)
• Mushroom Sauce Recipe:

          In a separate cooking pot take 1.6 lt. of milk, garlic paste and start to boil it and add 5-6  bay leaves, and when the milk is boiling add the parmasan cheese and finish it up with some salt-pepper, and also add 2 tea spoon of sugar. Then make it thick by adding some corn starch mixed with cold water (Slurry)

Methods:

First, cook egg noodles to al dente (firm to the bite) in boiling salted water, then drain them well.

Preheat the oven to 325°F.

            Mix all ingredients together in a large mixing bowl, except the garlic paste, as you need that for making the milk sauce.

            Sprinkle reserved cheese over the top.

            Bake them for about 30 minutes.

Serve them hot.

Cabbage Rolls-Grand Ma Style

Cabbage Rolls   -  10 Portions:

Ingredients:

 40 of of those cabbage leaves

·         Filling Recipe-Ingredients:

·         1.5 kg. of ground beef

·         4 cups of cooked rice

·         2 cups of fine chopped onions

·         4 eggs

·         salt-pepper

·         2 cups of milk

·         Sauce:

·         1 kg. of tomato sauce

·         1 kg. of diced tomatoes, undrained

·         1/2 cup of sugar

·         1/3 rd cup of vinegar

·         2 cups of water

·         cornstarch mixed with cold water (Slurry)

Preparation:

Cook those cabbage leaves into boiling salted water. Cover and cook for about 3-4 min. Drain the water well. Now, for the filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 40 portions. Place a portion into the center of each cabbage leaf. Roll leaf around the filling. then, fasten with toothpick. Place in a baking dish. For the sauce, combine tomato sauce, tomatoes, sugar, vinegar, and the water and pour over cabbage rolls. Then, Bake them covered in a preheated 350° F oven for about 45 min. Remove those rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over medium heat. Stir cornstarch and water mixture into the sauce. Bring to a boil and cook until thickened. Serve with mashed potatoes and some vegetables!
 

Osso Buco-Veal

Slow-Cooker Osso Buco  - 10 portions:

Ingredients:

3 cups of all-purpose flour
20 1-2 inch thick veal shanks (about 12 lbs)
salt-pepper
100 gm. of butter
5 cups of dry white wine
1 kg. of diced tomatoes
5 cups of chicken stock (Preferably home made)

4 red onions chopped
3 carrots, peeled, cut into 1/4-inch-thick rounds 

4 stalks of celery chopped

6 sprigs fresh thyme
5 tea spoon of parsley, chopped-fresh
5 Tbs. finely grated lemon zest
5 large cloves of garlic, fine chopped

Method:

Put the flour in a tray. Season the veal shanks all over with salt and pepper and dredge in the flour. shake off the excess flour. Heat a frying pan over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker. Add the wine to the cooking pan. Scrape up any browned bits from the bottom of the skillet and pour the contents of the pan into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for about 5-6 hours—the meat will be very tender and almost falling off the bone. Then, transfer the shanks to a pan and cover with a foil to keep them warm. Pour the sauce from the slow cooker into a large cooking pan. Simmer over medium heat, for about 10 to 15 minutes. Season it with salt and pepper. At the mean time, in a small bowl, combine the parsley, lemon zest, and garlic to make a beautiful gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Nb: Serve the sanks with some Risotto alla Milanese (Risotto with Parmesan & Saffron).

Salad Sea Scallops

Salad Sea Scallops    10 portions:

Ingredients:
1 kg. of Mesclun/spring mix salad
1 kg. of Scallops
450 ml. of vinaigrette (See recipe below!)
100 gm. of butter
30 pieces of orange wedges

vinaigrette recipe:
150 ml. of rice wine vinegar
50 ml. of soy sauce
10 gm. of ginger (grated/minced)
1 tea spoon of black pepper (ground)
1/2 tea spoon of garlic (fine chopped)
1/3 tea spoon of hot sauce (any kind)
50 ml. of sesame oil
250 ml. of olive oil
1 tea spoon of parmesan cheese (grated)
2 tea spoon of honey

* Mix everything with a wire whisk in a bowl, and keep it chilled in the freeze.


Method:
In a searing/cooking pan sear the scallops with the butter on med-high heat. In a nice salad bowl/plate mound the mesclun in the middle and drizzle some of the vinaigrette and put some of those oranges and scallops. Experience a great oriental flavour!

Glazed pineapple chicken

Glazed pineapple chicken    10 Portion:

Ingredients:
10 cups of cooked rice
10 chicken breasts
500 gm. of pine apple (cubes)
500 ml. of pine apple juice
100 ml. of orange juice
salt-pepper
1/2 cup of brown sugar
1/2 cup of honey
2 tea spoon of lemon/lime zest
2-3 bay leaves
1-2 cinnamon sticks
- corn starch (slurry)
1/2 cup of olive oil
1 tea spoon of garlic paste/chopped
1/2 cup of fresh parsley leaves (chopped)
1 cup of red pepper, yellow pepper, green pepper, cooking onions, fennel, carrots (each)(cubes)

Method:
Cook the vegetables with half of the the oil, till they are cooked. Add the pine apple and continue cooking for about 5 more min. Put it away. In a separate cooking pot add the apple and orange juice, along with the sugar and honey and start cooking on a medium heat for about 5 min. Add the lemon/lime zest, bay leaf & the cinnamon sticks. Make it little thick with the slurry. Add this with the cooked vegetables and pine apple, and mix it gently. Add salt-pepper to taste. Now, cook the chicken with the rest of the oil and all of the the garlic in an oven for 20 min. at @ 325 degrees F or untill it's cooked.  Serve the hot chicken with a cup of rice and pour some fruit-vegetable chunky sauce on the chicken, and garnish with the parsley!

Pesto Tofu

Pesto Tofu       10 portions:

Ingredients:
750 gm. of tofu (cubes)
75 gm. of pine nuts (fresh-ground)
50 gm. of garlic paste
10 cup of rice (cooked)
200 ml. of olive oil
salt-pepper
100 gm. of basil paste (fresh)
1 tea spoon of ketch up
1/4th cup of heavy cream
2 tea spoon of honey

Method:
Mix everything in a bowl, except the tofu. Marinate the tofu with the mix. Bake it @ 325 degrees F in a baking tray, and serve with the cooked rice. A very healthy choice.

Chick Pea Tzaziki

Chick Pea Tzaziki  10 portions

Ingredients:
750 gm. of chick peas (Canned & drained)
100 gm. of sour cream
100 gm of plain yogurt
3-4 tea spoon of fresh lemon/lime juice
salt-pepper
50 ml. of honey
1 cup of shredded cucumber
1 tea spoon of onion (chopped)
1/3 tea spoon of ground cumin
1/3 tea spoon of ground nutmeg

Method:
Mix everything with a serving spoon in a bowl, and serve as a side dish/condiments with any main course or serve it in a big bowl as a refreshing summer salad!

Stuffed Eggplant

Stuffed Eggplant (10 Portions)

Ingredients:
5 italian eggplant <medium size>
1 cup of chopped onions
1 tea spoon of garlic
1 cup of shredded coconut
2 tea spoon of mustard paste
1 cup of olive oil
salt-pepper
1 tea spoon of cumin seed
1/3rd tea spoon of chilli flakes
1 tea spoon of sugar
1 tea spoon of ginger paste
2 tea spoon of basil leaves <chopped><fresh>

Method:
Cut those egg plant (diagonally/lengthwise). Make a pocket with a paring/sharp knife. Brush some oil both inside and outside. Put them away. In a frying/saute pan, cook the onion, ginger & garlic with some oil. Add everything else and continue cooking, for the next 3-4 min. in low heat. Now fill up the egg plant with this stuffing. Bake them @ 325 degrees F for about 10 min. Turn them over to have an even cooking on both sides and continue cooking for the next 5-7 min. or till you see it's soft and cooked. Serve it with some garlic bread. It's an excellent healthy/tasty vegetarean item!

Cream of Butternut Squash

Cream of Butternut Squash  <10 PORTIONS>

Ingredients:

500 Gm. of Butternut squash <Cubes>

2 tea spoon of (Fresh) garlic paste

3-4 bay leaves

¼ cup of celery...Cubes

¼ cup of onions…Cubes

¼ cup of carrots…Cubes

1/3 cup of olive oil/butter

5 tea spoon of corn starch…mixed with some cold water

500 ml. of heavy cream/light cream

1 lt. of water/vegetable stock (Preferably)

1 tea spoon of brown/white sugar

1 tea spoon of ground cumin

Salt & pepper

½ cup of chopped parsley

Method:

Sweat those 3 vegetables with oil/butter, on a low heat along with the squash for about 10 min. Then add the garlic and cook it for 2-3 min. add the water/stock, bay leaves, sugar & cumin. Simmer for about 20 min. Then discard those bay leaves. Puree it using a food processor or blender. Strain it with a sieve or Chinois. Add the cream in it and cook it on a low heat for 5-7 more min. Once it starts bubbling add the corn starch slurry to make it thick. Season it with salt & pepper. Serve hot with a sprinkle of fresh chopped parsley! 

Grilled Vegetable Lasagne

Grilled Vegetable Lasagne

Ingredients:  

12/10 inches baking tray/hotel tray (Greased)

10-15 pieces of lasagne pasta (cooked- al dente)

1 kg. of tomato sauce (Follow the recipe below)

100 gm. of Jucchini, carrot, onion, red pepper, yellow pepper, parsnip, egg plants (Each)(Small cubes)

{In a big bowl, add ½ cup of olive oil, pinch of salt-pepper & a pinch of oregano leaves-Dried, then add the vegetables, & mix them well and bake it @ 325 Degrees, for 7-8 min, in the oven} Cool it down.

500 gm. of shredded mozzarella cheese

100 gm. of parmesan cheese (Grated)

½ cup of heavy cream

Method:

·         Tomato sauce:

1kg. of canned tomato sauce (any kind), 1 tea spoon of rosemary, oregano, garlic powder/paste, 3-4 bay leaves, 1 tea spoon of sugar, ¼ tea spoon of chilli powder, 1 cup of water, ½ cup of (fresh) basil leaves < chopped>, ½ tea spoon of salt & 1/3 tea spoon of black pepper.

Cook it on a very low heat for about 15 min. Add the cream and whisk it well. Cool it down on ice bath. Discard those bay leaves.

On the tray, pour some of the tomato sauce (Rose). Then, make a layer of the pasta at the bottom. Sprinkle some of the cheese (both kinds), add some vegetables. Add another layer of pasta, but this time do it across, so that it holds it well and stay together. And continue the same process for 2 more layers. And at the end, on top of the lasagne sprinkle the rest of the 2 kinds of cheese. Bake it @ 325 for 15 min. and serve hot with some garlic bread on the side!

Soft Beef Burritos

Soft Beef Burritos <10 portions>

Ingredients:

1kg of Ground Beef/Minced Beef

50 ml. of Olive Oil

1/4 cup of Garlic <Chopped>

1 tea spoon of Oregano

1 tea spoon of Ground Cumin

1/2 tea of Brown Sugar

1/4 tea spoon of Chilli Powder

5 Cups of Cooked / Canned Beans (Rinsed well)

2 cups of Chopped / Fine Shredded Ice Berg Lettuce

2 cups Salsa & 2 cups of Sour cream

10 Tortilla Bread/wraps

1 cup of shredded mozzarella cheese/marble cheese

1 tea spoon of nutmeg (Ground)

¼ cup of ketch up

1/2 cup of onion (Very Fine Cut -Brunoise)

¼ cup of celery (Very Fine Cut -Brunoise

¼ cup of carrots (Very Fine Cut –Brunoise

Salt & Pepper

Method:

Sweat those 3 vegetables with olive oil. Then add the ground beef, garlic, cumin, chilli powder, sugar, beans & nutmeg. Cook it till you see the beef is cooked well. Strain the extra water off the beef. Add the ketch up and mix it well. Season it with salt-pepper. Distribute the mixture in 10 tortillas. Add some lettuce & cheese. Roll it up and stick a tooth pick on it to hold it tight. Cut it in half, Serve with some salsa & sour cream, on the side!

Chicken Vindaloo

Chicken Vindaloo:   10 Portions

Ingredients:   

1kg & 100 gm. Of chicken breast (Cubes)

5 tea spoon of hot chilli powder/paste

4-5 bay leaves

250 gm. of natural/plain yogurt

500 gm. of potatoes (cubes- deep fried)

2tea spoon of turmeric powder

2tea spoon of cumin powder

1/2 tea spoon of coriander powder

½ cup of onion, ginger, garlic paste (each)

¼ cup of lemon juice

½ cup of onion (chopped)

1 tea spoon of Garam Masala (ground/powder)

500 ml. Oil

1 tea spoon of turmeric powder

500 gm. of rice (cooked)

500 ml. of chicken stock/water

1 cup of coriander leaves (chopped)

1/3 cup of ketch up

1 tomato (cubes-ripe)

Method: Sweat the chopped onion with some oil, till they are golden in colour.  Add the chicken and stir it for 2-3 min. Add all other ingredients, except the yogurt, potato, lemon juice, Garam Masala, rice & stock/water. Then cook on a medium heat for about 3-4 min. Then add the stock/water, and simmer for 5-7 min. Then add the rest. Season with salt & pepper. Serve with rice and yogurt on the side!

Monk Fish with Mango-Fig-Apricot Salsa

Monk Fish with Mango-Fig-Apricot Salsa:  (10 Portion)

Ingredients: 

10 fillet of Monk fish (5 oz. each), drenched in flour

20 (Thin) slices of prosciutto

50 gm. Of butter (Melted)

100 gm. Of olive oil

Salt-pepper

500 gm. of (cooked) rice

Mango-Fig-Apricot Salsa (see recipe…)

Method:

On a skillet/fry pan, sear the fillets with oil, until it’s just cooked, and wrap it up (Immediately) with 2 slices of prosciutto.

Serve with 2-3 tea spoon of the salsa on the side along with some rice. Garnish the plate as you want.

Mango-Fig-Apricot Salsa

Ingredients:

200 gm. Of mango (Small cubes-ripe)

100 gm. Of dried apricots (cubes)

100 gm. Of dried figs (cubes)

½ cup of fresh coriander leaves (chopped)

1 tea spoon of steak spice

1 tea spoon of ketch up

1 tea spoon of honey

1 tea spoon of olive oil

¼ cup of jalapeño pepper (chopped)

1/3 cup of red pepper (small cubes)

¼ tea spoon of ground cumin

Method:

Mix everything in a bowl & the salsa is ready to be served!