Consider being a Chef as a career
- Chicken boneless 1 kg, cubed
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Garlic paste 1 tsp
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Ginger paste 1 tsp
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Red chillies ½ tbsp, crushed
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Sugar 1 tsp
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Soya sauce 1 tbsp
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White vinegar 1 tbsp
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Salt to taste
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Oil 2 tbsp
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Sauce for Shashlik:
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Tomato pulp 2 tbsp
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Soya sauce 1 tsp
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White vinegar 1 tbsp
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Red chillies 1 tsp, powdered
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Salt to taste
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Vegetables for Shashlik:
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Tomatoes 3 medium, unripe. Cut into square pieces,
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remove and save the pulp for sauce.
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Capsicums 3, remove seeds, cut into squares
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Onions 3, peel and quarter, separate layers
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Sauce for Vegetables:
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Soya sauce 1 tbsp
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White vinegar 1 tbsp
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Sugar ½ tsp
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Black pepper ½ tsp
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Oil 1 tsp
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Rice for Shashlik:
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Rice 3 cups
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Garlic 3 clove chopped fine
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Oil 4 tbsp
- Shashlik: With the blunt side of a heavy knife lightly pound the chicken.
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Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for ½ hour.
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Heat oil in a large frying pan and fry the chicken. Remove to another pan.
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Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring.
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Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly.
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Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it quickly.
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Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve.