Polos Sandwitch

Date : 15-01-2006

Polos Sandwich For 04 Portions

Ingredients - for mixture (paste) Polos (young Jack) Green chilies (chopped) Onion (chopped) Curry leaves Maldive fish (small pieces) Salt Black pepper (crushed) Turmeric powder and chili powder Lime juice (if you need only) Goraka (gamboge) Knorr vegetable cube Bread slices (brown or white) Tomato slices Lettuce Onion slices Astra margarine

01 02 03 Few 02 To taste To taste 01 To taste 04 ¼ 12 08 40 08 100

No Nos Tbsp Tbsp

Tsp each No Cube No No Grs No Grs

Method Boil the whole young jack skin on with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the centre and chop up the jack. Heat a pan with the astra margarine, add the onion, green chili, curry leaves, maldive fish and spices, sauté on a slow fire. Add the chopped up young jack mix gently on a slow fire season with salt /pepper/knorr cube and lime juice. Leave aside to cool. Apply astra margarine on three slices of bread. Lay the lettuce, tomato and onion on a one slice. Cover with the next slice. Now spread the polos (young jack) mixture on this. Close with the remaining slices.(alternate layers). Trim the edges and cut in four. Serve with ash plantain ressole.

Date : 15-01-2006

Ressole Ash plantain For 04 Portions

Ingredients Ash plantain Astra margarine Chopped garlic/ belll pepper/ mushroom and black olives Salt and white pepper powder Chopped parsley Oil for frying (sufficient amount)

250 02 01

Grs Tbsp Tbsp each

To taste 01

Tsp

Method Remove the skin and cut into small cubes. Season with little salt, deep fry until golden in colour. Place the margarine in a thick bottomed pan and add chopped garlic/pepper/mushroom and olives cook for 03-04 minutes add fried ash plantain cubes, chopped parsley, salt and pepper. Toss well and serve hot with sandwich.