Chicken Katsu

8 skinless, boneless chicken thighs(about 6 ounces each)

Kosher salt

1 cup all-purpose flour

3 large eggs, lightly beaten with 3 tablespoons of water

3 cups panko breadcrumbs

3 cups vegetable oil, divided

Tonkatsu sauce, for serving (see Note)

Dijon mustard, for serving

Steamed sushi rice, for serving

Gather the ingredients.

Lightly pound the chicken thighs 1/2-inch thick and season with salt.

Put the flour, eggs, and panko in three separate pie plates and season each one lightly with salt.

Dredge 1 piece of chicken in the flour, tapping off the excess.

Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere.

Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.

Divide the oil between two large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels.

Serve the chicken with tonkatsu sauce, mustard, and steamed rice.

Missi Roti

2 cups (240 grams) whole wheat flour

1 cup (100 grams) besan (gram flour or chickpea flour)

1 teaspoon ajwain (carom seeds)

1 to 2 green chilies – finely chopped

⅓ cup (50 grams) grams onion – finely chopped

1 pinch asafoetida (hing)

1 teaspoon salt

3 teaspoon oil

⅔ to ¾ cup water or add as required

oil as required while roasting roti

Making dough

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.

• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.

• Then add ½ cup water. Begin to mix and knead the dough.

• Add more water as required and knead to a smooth soft dough. 

• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.

• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

Rolling missi roti

• Take the dough ball on the rolling board. 

• Dust some dry wheat flour on both sides of the ball.

• Roll to a circle of about 5 to 6 inches. 

• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.

Roasting missi roti

• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.

• When the base is partially cooked, flip the roti.

• Spread some ghee or oil on the partly cooked part.

• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.

• Press the edges with a spatula so that the sides are also cooked well.

• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.

• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm.

  Make rotis this way and stack them up in a roti basket or casserole.

• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

Pina Colada

Pineapple - 2 cups, cubed

Coconut Milk - 1 cup

Ginger - a small pc.

Lime juice

Sugar - to taste

Ice cubes

Few Pineapple wedges for garnishing

In a blender add the Pineapple cubes along with Coconut Milk, Ginger, Lime juice, Sugar, Ice cubes and 1/2 cup Water. Blend until smooth and frothy.

Pour the drink into two tall chilled glasses and garnish with Pineapple slices.