RECIPE OF THE WEEK || GRILLED TUNA WITH SALSA

Yield: 4 servings

INGREDIENTS:

  1 cup shredded carrots
  3/4 cup chopped peeled mango
  2 tablespoons lime juice
  1 tablespoon minced chives
  1/4 teaspoon salt, divided
  1/4 teaspoon pepper, divided
  1/8 teaspoon ground coriander
  1/8 teaspoon ground cumin
  4 tuna steaks

PREPARATION METHOD:

1. For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin set aside.
2. Sprinkle tuna steaks with remaining salt and pepper.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in.
4. From the heat for 5-7 minutes on each side or until medium-rare or until slightly pink in the center. Serve with salsa.

RECIPE OF THE WEEK || WATERMELON JUICE

INGREDIENTS:

  Watermelon,chopped - 4 cups
  Sugar - As needed
  Rose syrup - 1 & 1/2 tblsp

PREPARATION METHOD:

1. Separate the pulp of the watermelon from its rind and chop it roughly. Place it in a blender and blend smoothly.
2. Use a metal strainer to remove any seeds. Mix 1 & 1/2 to 2 tblsp of rose syrup or as needed with the watermelon juice and mix well.
3. Adjust sugar and rose syrup quantities according to your taste preferences. Do not add more rose syrup otherwise it will be over powering the juice.

Serve cold with ice cubes and enjoy immediately!

RECIPE OF THE WEEK || FISH CUTLET (MALDIVIAN)

INGREDIENTS :

  Fish (Tuna) - 100 gm
  Chilies (optional)
  2 onion, finely chopped
  2 curry leaves, finely sliced
  1 lemon
  2 cups flour
  Oil for frying
  Salt to taste
  Black pepper to taste
  1 egg, beaten
  Bread Crumbs
  1 Potato, boiled and chopped coarsely

PREPARATION METHOD :

• Mix the onions, chilies, lemon juice, curry leaves, salt and pepper together.
• Add tuna and potato and mix well.
• Using your hand, squeeze this mixture together.
• Shape this mixture into small balls.
• Dredge the balls in flour first and then the egg.
• Cover balls with breadcrumbs.
• Deep fry in 180 °C oil around 5 minutes until golden brown.
• Take them out, drain the excess oil and place in a serving plate and serve hot.

HAPPY MOTHER'S DAY SPECIAL OFFERS

RECIPE OF THE WEEK || CRUNCHY POTATO CHIP CHICKEN

INGREDIENTS:

1 pound pound thin-sliced chicken cutlets
1 Egg
1/4 cup milk
1/4 bag potato chips ( any flavor )
freshly ground black pepper
1/2 teaspoon paprika

PREPARATION METHOD:

1. Grease a baking sheet and preheat the oven to 400 degrees F.
2. Trim the fat off the chicken breasts, and beat the egg and milk together in a shallow bowl.
3. Fold over the top of the potato chip bag and crush the chips with a rolling pin.
4. Dip the chicken cutlets in the egg mixture and drop them one at a time in the potato chip bag. Fold the top over, give the bag a quick shake, and arrange the coated chicken on the greased baking sheet.
5. After you’ve coated and arranged all the chicken pieces, take any of the leftover chip pieces from the bag and arrange them artfully over the top of the chicken pieces.
6. Sprinkle with freshly ground black pepper and paprika.
7. Bake the chicken for 20 minutes, or until golden brown and cooked through.