Have a sip!

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Minty Adam

Ingredients
Fresh mint leaves  6-8 pcs
Lemon slice  1 pcs
Caster sugar  2 tsp
Apple juice  180 ml


Method
Fresh mint, lemon and sugar muddled and topped up with apple juice.

 

 

 

 

 

Guava Cooler

Ingredients
Guava juice  50 ml
Cranberry juice  50 ml
Club soda  50 ml
Crushed ice   50 gm
Mint leaf  1


Method
Pour all the ingredients into a cocktail shaker and shake it well. Serve in a Martini glass. Garnish with a mint leaf.

 

 

 

Tandoori Fish Gulnar

Ingredients
Fish 1 kg
Vinegar

Marination
Lemon juice 2 tablespoon
Garlic paste 4 teaspoon
Chili powder 4 teaspoon
Salt 1 teaspoon
Hang Curd 1 cup
Egg 1 piece
Cream 2 tablespoon
Ginger paste 2 teaspoon
Gram flour 5 teaspoon
Turmeric 4 teaspoon

Method
Wash fish in vinegar
In a bowl, mix lemon juice, garlic paste, chili powder, salt, curd, egg, cream, ginger paste, gram flour, turmeric to make batter.
Take fish for one portion and mix with batter and grill in tandoor oven
Baste with butter.

 

Chicken Paneer Tikka

Marination 1
Chicken Breast 1 kg
Lemon juice 2 teaspoon
Garlic paste 1 tablespoon
Salt 1 teaspoon

Marination 2
Paneer 150 gm
Cream 4 tablespoon
Corn flour 1  tablespoon
Green chili paste 2 teaspoon
White pepper powder 1 teaspoon
Green coriander chopped 1 tablespoon

Method
Marinate chicken with lemon juice, garlic paste and salt.
Mix paneer, cream, corn flour, green chili paste, white pepper powder, chopped green coriander in a bowl.
Mix the chicken mariantion 1 in marination 2.
Take the per portion and grill in tandoor oven
Baste with butter and serve hot
Best Served with Mint Chutney.
Serve for 5 Portions

 

Paneer & Prawn Curry

Ingredients
Prawn 175 gm
Paneer 75 gm
Butter 2 tablespoon

Tomato Puree 1 cup
Curd 2 cups
Garam masala  teaspoon
Chili powder  teaspoon
Chopped garlic 1 tablespoon
Salt 1 teaspoon
Amchur 2 pinch
Coriander powder  teaspoon
Oil 2 tablespoon
Cream 6 tablespoon
Curry powder 1 teaspoon
Cumin  teaspoon
Green chili chopped for garnish
Green coriander chopped for garnish

Method
Put tomato puree, curd, spices, chopped garlic, salt, cream and make a sauce in a bowl.
Heat butter in a pan; saut? prawn and paneer in medium heat, add sauce and cook.
Garnish with chopped green chili and chopped green coriander.
Serve for 3 Portions

 

Mutton & Apricot Curry

Ingredients
Mutton 750 gm
Onion – Fried onion paste
Butter 10 tablespoon
Cinnamon stick
Green Cardamom
Apricot
Curd Mixture
Oil 6 tablespoon
Curd 2 cups
Tomato purees 12 tablespoon
Garam masala ? teaspoon
Cumin powder 1 teaspoon
Salt 3 tea spoon
Ginger garlic paste 4 teaspoon
Chili powder 1 teaspoon
Water


Method
In a bowl mix curd, tomato puree, garam masala, cumin powder, salt, ginger garlic paste, chili powder.
Heat oil in a sauce pan and add the curd mixture and saut  briefly and add onion paste.
Add water and cook the gravy.
Heat butter in a pan saut  cinnamon stick, green cardamom and apricot for about 2 minutes and add over the gravy.
Boil mutton with salt, cumin powder and garam masala
Heat butter in a pan and saut  the mutton and add the gravy and cook.
Garnish with chopped green coriander.

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