Ingredients: Moong dal -1 cup Small raw papaya -1 Turmeric - 1/2 tsp Chilli powder - 1 tsp Salt to taste Green chillies - 4 Mustard seeds 1/2 tsp Cumin seeds - 1/2 tsp Red chillies-4 Curry leaves - few Oil - 2 tbsp
Peel and cut papaya into small pieces.
Wash and boil moong dal along with papaya pieces, salt and turmeric till tender but firm.
Heat oil in kadai; add red chillies, green chillies, mustard, cumin and curry leaves and allow them to splutter.
Add boiled pieces and chilli powder and stir fry for ten minutes in low flame until dry.
Ingredients: Chicken breast - 4 Cooked ham - 4 tbsp (chopped) Swiss cheese - 4 tbsp (grated) Small garlic clove - 1 White wine - 1 -2 tbsp Seasoned flour - 3-4 tbsp Large egg - 1 Oil - 1/4 cup Dried white bread crumbs - 6-8 tbsp Butter - 4-5 tbsp
Place 4 chicken breasts skin side downwards, and with a sharp knife cut out a shallow slit down the center of each without cutting through to the skin. Then cut shallow pockets on either side of these slits.
Mix the ham and cheese with crushed garlic and a little white wine to moisten. Season well.
Fill into the pockets in the chicken breasts and seal the slit with the small finger shaped fillet that is attached to each breast.
Put in the refrigerator to chill for 30 minutes.
Coat well in season flour, brush carefully with egg beaten with one teaspoon of oil, and roll in bread crumbs.
Heat the oil, and add butter.
When foaming, fry the chicken breasts until tender, golden brown, and crisp all over.
A flavourless odorless, gelatin like substance made from seaweeds. Also called Chinese or Japanese Gelatin and Chines or Japanese Isinglass. It is used in some Oriental cooking for puddings, soups, and jellied foods.
Agar is used commercially as a gelling or stabilizing agent in jellies, dairy products, and canned meats and fish. Agar also has limited use in special diet or invalid foods.