October 2006 | Page - 5
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BP INCENTIVE AWARDS
We are pleased to congratulate the recipients of the Quarterly BP Incentive Awards for the following crew on board:
M.T. BRITISH HAZEL
M.T. BRITISH HOLLY
M.T. BRITISH VINE
O/S MANOJ KUMAR KANDHUBHAI TANDEL
PPM FRANCIS MARTIN VAZ
BSN BABURAO VARADI
FTR JOSEPH PASCOAL FERNANDES
AB GINOY JOSEPH
MTM PRAMOD NARSI SARVIYA
-
MTM SUDAMCHANDRA GANGAI
MSM RAJIV RANJAN PRASAD SINGH
GREAT RECIPES FROM OUR BEST COOK WINNERS
CHICKEN BHATKAL



This Recipe Serves 5 - 6
Cooking and preparation Instructions:

1. Clean and cut chicken into small pieces.
2. Grind onions, ginger, garlic, turmeric, cumin powder, fennel and chilli powder to a smooth paste.
3. Marinate the chicken pieces with ¼ of the masala paste made earlier and keep aside.
4. Heat oil, add garam masala and the ground masala paste and fry well till the oil separates.
5. Add chopped tomatoes and fry well.
6. Add marinated chicken pieces and sufficient water to cook the chicken.
7. When chicken is cooked, add chopped green coriander and cream just before serving.
8. Serve hot.

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

Ingredients
-------------------------------------------

• Chicken  - 1 kg
• Tomatoes (chopped)   - 250g
• Onions - 250g
• Cream - 100g
• Ginger   - 50g
• Garlic  - 25g
• Turmeric - 5g
• Salt - To taste
• Cumin Powder - 2gm
• Fennel (Saunf)  - 5g
• Green Coriander   - 1 bunch
• Garam Masala  - 5g
• Chilli Powder   - 5g
PRAWNS GOLDEN DELIGHT



This Recipe Serves 6 - 8
Cooking and preparation Instructions:

1. De-scale prawns and wash in lukewarm water.
2. Sprinkle turmeric powder on prawns and add a little salt. Leave to marinate.
3. Cut onions in Julian cuttings. Chop green chillies and make ginger-garlic paste.
4. Heat oil in frying pan. Put Julian-cut onions in it and fry until golden.
5. Add chopped green chilli to the fried onions.
6. Take out the fried onions and chilli and mix with the ginger-garlic paste, cumin powder and red chilli powder to make a masala.
7. Shallow fry the prawns in the meanwhile.
8. Mix yoghurt thoroughly in the masala prepared.
9. Add the masala to the prawns and continue to shallow fry.
10. Once cooked, sprinkle coriander leaves on the dish for decoration, and serve the delicious hot preparation with a cube of Amul butter and sliced tomatoes

Recipe by: CCK, Mr. Prasenjit Biswas (PHR)

Ingredients
-------------------------------------------

• Tiger Prawns   - 1 kg
• Red Onions  - 1 kg
• Green Chilli  - 250g
• Ginger  - 100g
• Garlic  - 2 cloves
• Plain Yoghurt   - 100g
• Red Chilli Powder - 3 tbsp
• Turmeric Powder - 1 tbsp
• Cumin Powder   - 1 tbsp
• Salt - To taste
• Coriander Leaves  - 100g
• Cooking Oil    - 50g
• Amul Butter  - 1 cube
• Sliced Tomatoes  - 100g
SHIP ANNIVERSARIES

M.T. British Experience, M.V. Melodia, M.V. Loch Maree and M.T. Lacandon celebrated their 1 year, 5 years, 2 years and 6 years anniversaries respectively last month. Happy belated Anniversaries to all ships and crew members onboard!

 
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