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With Independence Day being a holiday and that a Monday, what better can we ask her when it turns into a long weekend. When the whole Nation is filled with the celebration mood, let’s dig into some guilt free indulgence with recipes from Fox in the Field Bangalore, a microbrewery in Forum Shantiniketan – Whitefield. They have put together few recipes that are quick to make and surely gonna lift your holiday spirit.
Kung Nam Prik Pao
• 180 gms prawns (40-50)
• 10 gms maida
• 1 egg
• 10 gms corn flour
• 1 egg
• 60 ml oil
• 15 gms thai roast chilli paste
• 10 onion
• 15 gms tri pepper
• 5 ml kikkoman soya
• 2 ml fish sauce
• 5 ml lemon juice
• 10 gms spring onion
• 15 gms celery
• 2 gms aromatic powder
• 15 gms garnish
• 10 gms
Method
• Clean the prawns and remove its cells, tail and head
• Soak the prawn with salt and pepper and later marinate it with cornflour, egg and maida
• Keep the marinated prawns aside for 5 minutes
• In a wok put some oil and then add chopped onions and diced capsicums and toss it
• Add roasted chilly paste, fish sauce, Kikkoman soya to it
• Deep fry the prawns and mix the sauce in the wok
• Sprinkle the spring onion and add lemon juice to the same and toss it
• Serve it on a plate after garnishing
Mushroom Naan pop
Method
Dough
• Mix the maida, water, salt and sugar to form a pliable dough
• Rest the dough for 20 minutes
• Roll the dough out into this chapatti shapes
Mixture
• Mix the chopped mushrooms, mashed green peas and coriander
• Heat oil in a pan. Add the chopped onions
• Add the mushrooms and green peas mixture
• Cook for 20 minutes, till the moisture evaporates
• Add salt and garam masala
• Take off the range and mix in the cheese
• Cool the mixture
Final
• Place 10 gms of the mixture on the dough
• Round the edges to form a ball shape and gently join up the sides
• Grease a baking tray and bake these at 140 degrees Celsius for 10 minutes, basting with butter twice
• Serve hot with a dip of your choice
