This is a continuation of my post on my other blog Santa Comes With A Cake. I intended this three course meal to be pan Asian but because of paucity of time had to make improvise. Again not everything has been cooked by me like the Marble Cake and the Shami Kababs.

The Menu
Starters – Spicy Prawn Schezwan & Mutton Shami Kabab
Appetizer –Thai Noodle Soup
Entrée- Chilli Chicken and Chicken Sausages fried Rice
Dessert – Marble Cake in Chocolate Sauce

So let’s start where it starts, that is the starters. I brought a packet of ready to cook  Mutton Shami Kababs from Green Chick. However, had I made it, this is how I would have done it.

Mutton Shami Kabab
Preparation Time – 45 mins
Difficulty Level – Difficult

Mix 200 gms minced mutton with chana dal soaked in water for half an hour. To this mixture add garam masala like cardamoms, cinnamon, cloves, a cup of warm water and salt to taste. Cook till dry. Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masala powder, peppercorns, coriander powder and cumin powder. Grind to a fine paste and knead well. Divide the mutton mixture into lemon-sized balls, flatten each ball in the palm of your hand. Shape into kababs and dip in a beaten egg. Heat a tawa and shallow fry the kababs on both sides till golden.

Ideally Shami Kababs should be served hot with chopped onions and green chutney. But since
 I didn't have either of them, I grated mozzarella cheese on top of the kababs. The combination 
turned out to be pretty decent.

Next on the list is Spicy Prawn Schezwan. This was the first time I was making this dish 
and it turned to be surprisingly good. And considering the fact that it needed minimum effort,
 I was really happy with the outcome.

Spicy Prawn Schezwan
Preparation Time – 15 mins
Difficulty Level – Super Easy

Take 200 gms of cleaned and deveined prawns in a bowl and mix it with 3 tsps of Ching’s Schezwan Sauce,  2tsps of white sesame seeds, chopped green chillies and salt. The prawns could be the frozen ones or fresh. After half an hour, heat oil in a pan and break 3-4 dry red chilies in it. Add lots of chopped garlic 
and one onion to it. Saute till golden and then add the marinated prawns to it.
 Fry till the prawns become tender. Garnish with chopped spring onions and serve hot.

My appetizer was a Thai Noodle Soup. Again, I was making it for the first time. I realised that 
I had added too much of noodles to it and the soup was less. Another thing to keep in mind 
while making this dish is that it is better to add the noodles just before you are serving the soup, 
else the noodles tend to soak up the soup.

Thai Noodle Soup
Preparation Time – 30 mins
Difficulty Level – Easy

Boil Ching’s noodles in hot water for 2 mins leaving it Al dente. Run it under cold water and drain. Chop lots of juliennes of carrots, capsicums, onions along with peas, slit green chillies and spring onions. 
Fry 1 tsp of ginger garlic paste in a little olive oil. Stir fry the vegetables with salt and black pepper. Add some prawns tossed in salt and olive oil to the vegetables along with some mixed Thai herbs to it. 
Then mix 5 tsps of coconut milk in a cup of normal water. Add this to the vegetable and bring to boil. Cover and sim for 5 mins. Add the noodles and garnish with chopped coriander and sprind onions.

Next on the list is Chicken Sausages Fried Rice. This is something I thought of in the last minute. If you do not want to serve plain rice or want to avoid making a dal on any other day this recipe could come handy. It just needs three pieces of sausages.

Chicken Sausages Fried Rice
Preparation Time – 15 mins
Difficulty Level – Easy

Wash and soak rice for 5 mins. Drain it properly. Chop sausages in half cm wide pieces. Finely chop french beans, carrots and onions. Also keep a handful of peas ready and slit green chillies. In a pressure cooker add some vegetable oil. Fry the sausages till golden brown, then add the chopped vegetables, green chillies and peas. To this add 3 tsps of Ching’s Miracle Masala. Once the vegetables are done add the drained rice to it and fry for another 5 mins while continuously stirring it. Lastly add salt, pepper, aajinomoto, water, and pressure cook till two whistles. 

Next in line is the very popular and my personal favourite Chilly Chicken. This version of the recipe is easy to make and tastes as good as those served at eateries. I have used chicken wings for the recipe however, you can give it a shot with boneless chicken as well.

Chilli Chicken
Preparation Time – 45 mins
Difficulty Level – Easy

Marinate the chicken in 4 tsps of soy sauce, 2 tsps of all purpose flour, 2 tsps of cornflour, salt and pepper. Chop capsicums, tomatoes, onions, green chillies, ginger and garlic separately. In a pan add 2 cups of water with 4 tsps of Ching’s Chilly Chicken masala and bring to boil. I like a thicker gravy so, I have added more of the masala. Fry the chicken in olive oil and keep aside to cool down. In the same oil add few dry red chillies followed by the chopped vegetables. Add salt and stir fry for 2 mins. Then add the gravy mixture to it. Bring to boil. Finally add the fried chicken and cover for some time.

So guys this is it. And by now you guys must have figured that I love a lot of Ching’s products. I guess they should pay me for the free publicity. J

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