SPICY GRAPE AND CHICKEN LETTUCE CUPS
INGREDIENTS
Cornflour 1 tbsp
Water 1 tbsp
Chicken stock ¾ cup
Sugar 1 tbsp
Vinegar ¾ tbsp
Chilli-garlic paste 3-5 tsp
Soya sauce ¼ cup
Vegetable oil 1 tbsp
Cloves garlic, minced 3 tbsp
Chicken breast, ground ½ kg
Spring onions, thinlysliced ¾ cup
Dhania patta (coriander) coarsely chopped ¼ cup
Head iceberg lettuce, cut in half and separated
into leaves 1
Cucumber julienne 1½ cups
METHOD:
In small bowl, combine cornflour and water. Add chicken stock, sugar, vinegar, chilli-garlic paste and soya sauce. Set the mixture aside. Heat oil in large non-stick skillet over high heat. Add garlic and ginger; saute for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and spring onions; saute for 30 seconds.
Stir the sauce mixture and pour into a skillet or a pan. Stir until thickened, about 1-2 minutes. Remove from heat. Place chicken mixture in lettuce leaves, garnish with dhania patta and cucumber, and roll up. Serve the lettuce cups immediately.
BITTER GOURD
INGREDIENTS:
Bitter gourds (karelas) 2-3
Jaggery 2 tbsp
Onions (chopped) 2
Olive pomace oil 2 tsp
Turmeric powder 2 tsp
Green chillies (chopped in long slices) 2
Salt to taste
METHOD:
Remove the skin of bitter gourds and make small pieces of around 1½”. Apply salt and keep them aside.
After half an hour squeeze the pieces of bitter gourds and remove the juice.
Heat the olive pomace oil in pan and saute chopped onions and then put gren chillies into it. After that put chopped bitter gourds and mix all seasonings and then put jaggery and cook for 15 minutes.
Serve hot with finely chopped coriander leaves.