Date : 15-01-2006

Polos Sandwich

For 04 Portions

Ingredients - for mixture (paste)

Polos (young Jack) 01 No
Green chilies (chopped) 02 Nos
Onion (chopped) 03 Tbsp
Curry leaves Few
Maldive fish (small pieces) 02 Tbsp
Salt To taste
Black pepper (crushed) To taste
Turmeric powder and chili powder 01 Tsp each
Lime juice (if you need only) To taste
Goraka (gamboge) 04 No
Knorr vegetable cube ¼ Cube
Bread slices (brown or white) 12 No
Tomato slices 08 No
Lettuce 40 Grs
Onion slices 08 No
Astra margarine 100 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 250 Grs
Astra margarine 02 Tbsp
Chopped garlic/ belll pepper/ mushroom and 01 Tbsp each
black olives
Salt and white pepper powder To taste
Chopped parsley 01 Tsp
Oil for frying (sufficient amount)

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.