Jumbo Frank Shashlik
Serves
SERVES
1
Preparation
PREPARATION
10 min
Cooking
COOKING
15 min
Ingredients

  • K&N's Skinless Chicken Jumbo Franks – 2 franks
  • Garlic - ¼ tsp; chopped
  • Onions - ¼ tbsp; chopped
  • Bell peppers - ½; cut in cubes
  • Onion - ½; cut in cubes
  • Tomato - ½; cut in cubes
  • Italian tomato sauce - 1 cup
  • Lemon juice - ½ tbsp
  • Fresh flat-leaf parsley
Method
Thaw K&N's Skinless Chicken Jumbo Franks as per instructions given on the label.

Heat the oil in a frying pan over medium heat and fry K&N's Jumbo Franks for 1-2 minutes or until browned all over. Remove and cut into slices.

Add garlic and onions and sauté for a few minutes; add onion and bell pepper cubes; sauté for few minutes.

Add Italian tomato sauce and lemon juice. Cook for few minutes.

Add franks and tomato cubes and cook a little more until sauce is thickened.

Garnish with parsley and serve with yellow buttered rice.
Italian Tomato Sauce or (Tomato Concasse):
Yield: 5-6 cups  |  Prep time: 10 min  |  Cook time: 30-40 min
Ingredients
  • Fresh Tomatoes - 70 ounces (2 kgs)
  • Tomato puree - 4 tbsp
  • Tomato paste - 3 tbsp
  • Onions - 1½; chopped
  • Garlic - 2 tbsp; chopped
  • Vegetable oil - 4 tbsp
  • Tomato ketchup - 4 tbsp
  • Sugar - 1 tsp
  • Salt - 1½ tsp
  • Basil leaves - 6
Method
Make a small cut at the bottom of tomato skin. Place tomatoes in boiling water.

Blanch them for a few minutes. Remove tomatoes from boiling water and plunge into ice water.

After it cools, remove and transfer it to the cutting board and peel off the skin.

Cut the tomatoes in halves, not through the stems but horizontally, and remove the seeds.

Crush the tomatoes while retaining the juice.

Remove the basil leaves off the stalks and wash & dry them.

Heat the vegetable oil in a frying pan. Add the chopped garlic and sauté until golden brown.

Add the onions and cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste.

Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in color.

It is recommended to prepare the sauce with the given yield. It can also be stored in the refrigerator.

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