Stuffed Squid Pockets
6 squid pockets; cleaned and tenticles removed,
1 onion; finely chopped,
1/2 cup finely chopped carrot,
1/4 cup finely chopped cauliflower,
1/4 cup finely chopped cabbage,
1/2 cup finely chopped french beans,
2 tbsp cream
Salt and pepper to taste,
2 tbsp butter.
Melt butter in a pan, then add onion and saute. Then add carrot, cabbage, french beans and cauliflower and stir fry for few minutes. Then season with salt and pepper. Toss well and then add cream. Cook for 2 minutes and then remove from flame. Then fill this stuffing with each squid pocket. Stuff all the squids similarly. Close each pocket with a toothpick to seal them.
In a bowl mix together juice of 1/2 lemon, salt, pepper and coriander leaves. Roll all the squids in this marinade and leave them aside for 30 minutes.
Heat olive oil in a pan, add some chopped cilantro and immediately place the stuffed squid pockets and roast them on low-medium flame till they are cooked and turn golden from all sides. Serve with chilli sauce.