Cooking and preparation Instructions

1.	De-scale prawns and wash in lukewarm water.
2.	Keep prawns in strainer for 15 minutes to drain water.
3.	Finely chop the garlic, ginger and green chilli.
4.	Add the chopped garlic, ginger and green chilli to the prawns and sprinkle the Ajinomoto powder, salt and red food colouring. Mix the same well and let it marinate for about half an hour.
5.	Heat oil in frying pan and put a few pieces of the marinated prawns at a time in the frying pan. Cook the same until the prawns turn a golden brown.
6.	Once cooked, garnish the prawns with coriander leaves and serve hot.

(This Recipe Serves 20 persons)

Recipe by: CCK, Mr. Venkatayya Lachmayya Naik (RBL)

Cooking and preparation Instructions

1.	Pre-heat oven to 180 deg Celsius.
2.	Clean the whole turkey and make a cavity at one end for stuffing.
3.	Heat oil in a frying pan. Add chopped onions, cook for 2 – 3 minutes and allow cooling.
4.	Add apple, pistachio, breadcrumbs, cumin, cardamom seeds, lemon thyme, egg, salt and pepper.
5.	Stir and mix well. Spoon two thirds of the mixture into the large end of cavity in turkey. Seam cavity with sharp needle and thread.
6.	Mix the remainder one third of stuffing mixture with butter and brown sugar. Apply this mixture over the turkey.
7.	Place turkey on a baking dish and cover with large sheet of baking paper. Bake for 2 hrs.
8.	Remove paper, garnish with mint and coriander leaves. Dish is ready to be served.

(This Recipe Serves 20 persons)

Recipe by: CCK, Mr. Sunny Thomas (MRK)

Cooking and preparation Instructions

1.	Marinate the meat with salt and the ginger-garlic paste. Keep aside to season for about 20 minutes.
2.	Heat 1 tbsp ghee in a pan. Stir fry the green chilli, sesame seeds, poppy seeds, cloves, cinnamon stick, black peppercorns and cardamom till it gives out an aroma.
3.	Add the cashew nuts and almonds to the mixture and then make a thin paste of the spice mixture (masala).
4.	Heat 1 tbsp ghee in a pan and add the marinated chicken pieces to it and sauté for 2 minutes. Add 2 cups of stock or water and let the meat cook on medium flame till well done.
5.	Add the masala paste to it and simmer for 2 minutes.
6.	Lastly, add the coconut milk and salt to taste and bring it to a boil. However, do not boil for too long after adding the coconut milk to prevent it from curdling.
7.	Serve dish hot with chapattis.

(This Recipe Serves 4 persons)

Recipe by: CCK, Mr. Raju Parimelli (SUL)