Sago with Melon and Coconut Milk

Ingredients:
4 cups water
3 tablespoon sago pearls
2 cups thin coconut milk
1/2 cup sugar
1 medium size melon
Ice cubes

Method:

Bring 4 cups of water to boil in a large pan. Add the sago and stir to keep the grains moving. Cook it for 5 minutes. Trun off the heat, cover the pan, and set aside for 10 minutes. By then, the sago should be completely translucent, indicating that it is cooked. pour the sago in a strainer and rinse. set aside. place the coconut milk and sugar in a pan. And heat till it boils. Then remove the pan from the heat and let it cool. Cut the melon into small cubes. Add ice cubes and serve immediately.

Lemon BarB.Q Roasted Chicken With Vegetables

Ingredients:

1 Chicken(full)
4 Lemon
1 teaspoon Garlic Paste
1 teaspoon Salt
1 teaspoon Black Peeper
2 teaspoon Oregano
4 tablespoon Olive Oil
500 gm Pumpkin
400 gm Potato

Preparation:

Apply lemon juice on chicken after washing it properly. Mix all seasonings ( 1/2 half in quantity lemon peal, lemon juice, salt, garlic paste, black peeper powder,oregano and 2 tablespoon olive oil) in a bowl and fill them in chicken. take an oily based roasting dish . Put in on preheated BarBQ. Now take another roasting dish, put potatoes and pumpkin on it. Spread lemon juice and olive oil on it. Now cook them on heat. Apply lemon juice and oregano with brush after every 20 mints.
Change the side of vegetables after every 5 mints. when cooked leave the chicken for 5 mints before serving.
Serve the chicken and vegetables in sepreat serving dishes. Garnish them with lemon rind.