recipe

INGREDIENTS

Tamarind pulp ¼ cup

Soy sauce 2 tbs

Fish sauce (optional) ½ tbs

Salt ½ tsp or to taste

Sugar 2 tbs

Red chilli powder ½ tbs or to taste

Chicken (large pieces) 750g

Cooking oil 1 tbs

Capsicum (cubes) 1 medium

Onion (cubes) 1 medium

Cooking oil 3-4 tbs

Ginger (chopped) 1 tbs

Garlic (chopped) 1 tbs

Dried red chillies 4-5

Sesame seeds (roasted) 2 tsp

Spring onion leaves (chopped)

DIRECTIONS

* In a bowl, add tamarind pulp, soy sauce, fish sauce, salt, sugar, red chilli powder and whisk well.

* Make slits on chicken pieces.

* In marinade, add chicken, mix well, cover and marinate for 1 hour.

* In a frying pan, add cooking oil, capsicum, onion and sauté for 1-2 minutes and set aside.

* In a frying pan, add cooking oil, ginger, garlic, dried red chillies and sauté for a minute.

* Add marinated chicken along with marinade, cover and cook on low flame for 18-20 minutes and stir in between then cook on high flame for 2-3 minutes.

* Add sauteed onion and capsicum and mix well.

* Add sesame seeds, garnish with spring onion leaves and serve with rice!

Courtesy: Food Fusion Recipe by Kanwal Mohsin

LEMON POSSET

Give this Lemon Posset a try, with a delicate and amazing taste - a sweet food made from milk or cream. Presented in lemon peels themselves…

INGREDIENTS

Lemon (large) 3-4

Cream (room temperature) 400ml

Sugar 1/3 cup or to taste

Vanilla essence ½ tsp

Lemon juice 2-3 tbs

Yellow food colour 1-2 drops

Lemon slice

Mint leaf

DIRECTIONS

* Cut large lemons in half longwise, remove its pulp to create a clean vessel for a posset and squeeze out its juice and set aside.

* In a saucepan, add cream, sugar, vanilla essence and whisk well.

* Turn on the flame and cook on low flame while stirring until it comes to a simmer (10-12 minutes).

* Turn off the flame, add lemon juice and whisk well.

* Add yellow food colour and whisk well.

* Let it cool.

* Pour the posset into the cleaned rinds, tap few times and let it set for 4-6 hours in refrigerator.

* Garnish with lemon slice, mint leaf and serve chilled!

Courtesy: Food Fusion Recipe by Seema Hanif