New Recipes

1 Rinse lamb rib chops; Trim off the fat; Marinate in seasoning (1) for 40 minutes 2 Peel and rinse onions; Chop 1 onion finely; Slice the remaining.

Tali Calamari Badami

Ingredients :

1000g squid, 100g almond slices, 60g coriander, 5g baking powder, 4 eggs, 1T lemon juice, 1.5L oil, 200g cherry tomatoes, 200g tomatoes, 10g garlic, 10g ginger, 10g green chili peppers, 20ml honey,

(1) 100g plain flour, 100g rice flour, 10g curry powder, 10g chili powder, 10g ground black pepper, 1.5t salt.
(2) 100ml milk, 100ml water.
(3) 5g chili powder, 5 curry leaves.
(4) 5g ground black pepper, 50g tomato paste, some salt.

Preparation :

1. Pull the mantle away from tentacles; Cut off the eyes and mouths; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Cut the mantle into sections; Cut the tentacles into sections; Marinate in lemon juice briefly.
2. Discard the stems of coriander; Rinse; Chop 1/6 of the coriander finely.
3. Beat eggs.
4. Add seasoning (1) to a big bowl; Mix well; Add the egg solution; Mix well; Gradually add seasoning (2); Mix well; Add 100g almond slices; Mix well; Add 5g baking powder; Mix well; Set aside for 20 minutes.
5. Rinse cherry tomatoes; Cut into halves.
6. Rinse tomatoes; Slice.
7. Peel, rinse and mince garlic.
8. Peel, rinse and mince ginger.
9. Rinse, seed and chop green chili peppers finely.
10. Heat a skillet over a high heat; Add some oil and heat over a medium heat; Add seasoning (3), the minced garlic and the minced ginger; Stir-fry over a medium heat till fragrant; Add the sliced tomatoes; Stir-fry over a medium heat for 2 minutes; Add the halved cherry tomatoes, and the chopped chili peppers; Stir-fry over a medium heat briefly; Add seasoning (4); Stir-fry over a medium heat for 2 minutes; Turn off the heat
Add 20ml honey; Toss briefly to be tomato chutney; Transfer to a serving bowl; Garnish with the chopped coriander.
11. Evenly coat the squids with the batter from the step 4.
12. Add 1L oil to a wok; Bring to the boil over a high heat; Deep-fry the coated squids over a high heat till golden brown; Remove and drain; Turn off the heat; Arrange on a serving plate with the tomato chutney from the step 10 on the side; Garnish with the coriander; Ready to serve.