Categories
Chef recipe Drinks Meals Side dish Starter Vegetarian Western meal

Miloni – Watermelon Mocktail for New Year


Miloni is a Watermelon Mocktail with mint crushed, peach syrup , pineapple juice and lime juice. A wonderful Mocktail for this new year made by lead bartender Shekar of Altitude lounge at Hyderabad Marriott Hotel

Click here to view demonstration on YouTube

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Ingredients:

  • Watermelon (small cut, deseed, 2 cups)
  • Mint leaves (12)
  • Lime juice (5 ml)
  • Pineapple juice(30 ml)
  • Peach syrup or Sugar syrpu (10 ml)

Method:

  1. In a glass, add watermelon, mint leaves, lime juice, peach syrup or sugar syrup and muddle it till the juice of watermelon is extracted.
  2. Crush ice and add over the mixture.
  3. Pour the pineapple juice and mix all juices well.
  4. Pour the mocktail in a serving glass and garnish with watermelon and mint spring.

Miloni, the watermelon mocktail is now ready to be served.

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Categories
Chef recipe Sauce

Romesco Sauce



Romesco Sauce is a Spanich sauce and is a wonderful combination with seafood or pasta.

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Ingredients:

  • Red bell peppers/ Shimla mirch (500 gm)
  • Almonds (50 gm)
  • Pine nuts (20 gm)
  • Olive oil (50 gm)
  • Roasted garlic (50 gm)
  • Red wine vinegar (30 ml)
  • Salt as per taste
  • Black pepper (1 tsp)
  • Sugar (1/2 tsp)

Method:

  1. Roast red  bell peppers/shimla mirch on the flame  and remove its skin at room temperature.
  2. Roast the garlic till it turns light golden color.
  3. Soak almonds and peal of its skin.
  4. In a bowl, add roasted bell pepper, roasted garlic, almonds, olive oil and blend them in a blender to form a fine paste.
  5. Heat olive oil in a pan, add the roasted garlic, red wine vinegar and the paste in to it and keep it in  flame for about 2 minutes.

Romesco Sauce is ready to be served hot or cold with seafood or pasta.

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Categories
Chef recipe Italian Sauce

Mushroom Cream Sauce



Mushroom Cream Sauce is an Italian sauce and is best served with Pastas and Sea foods.


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Ingredients:

  • Button Mushrooms (100 gm)
  • Cream (350 ml)
  • garlic (30 gm)
  • White wine(20 ml)
  • Parmesan Cheese (20 gm)
  • Thyme leaves (2)
  • Olive oil (25 ml)
  • Salt as per taste
  • Black pepper corn (crushed, 1/2 tsp)
  • Basil leaves (2)

Method:

  1. Heat olive oil in a sauce pan. Saute garlic, mushrooms, thyme leaves, white wine and cook.
  2. Add cream and shimmer for 3 minutes to get the flavors infused in cream.
  3. Switch off the flame, add Parmesan cheese, salt and pepper, basil leaves.

Mushroom Cream Sauce is ready to be served with Pasta or Sea food.

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Categories
Chef recipe Starter Vegetarian

Cottage Cheese Satay (Paneer)


This recipe is an innovative version of Chicken Satay and is specially made for the friends who are vegetarian and do not prefer Chicken Satay. It is a good starter dish.  I had a great time while the Chef was making this innovative recipe. I hope you have fun watching it as well.

Ingredients and measurements are mentioned below the video

 

Ingredients:

  • Paneer/Cottage cheese (Cut long, 7)
  • Lemon grass (100 gm)
  • Galangal (60 gm)
  • Coriander powder (1 tsp)
  • Cumin/Jeera powder (1 tsp)
  • Turmeric powder (1/2 tsp)
  • Crushed peanuts(150 gm)
  • Red curry paste (50 gm)
  • Coconut milk (200 ml)
  • Sugar (1 tsp)
  • Satay sticks (7 no.)
  • Makrut (1/2 tsp)

Method:

  1. Blend the lemon grass, galangal, makrut into fine paste and add  it to the Cottage Cheese/Paneer
  2. Add coriander powder, jeera/cumin powder and mix well.
  3. Keep this marinated Cottage cheese/paneer for 1/2 hour.
  4. Skewer the marinated cottage cheese/paneer with satay stick.
  5. Grease the pan with oil and grill it till they are cooked.

Cottage Cheese Satay /Paneer Satay is ready to be served with  peanut sauce.

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Categories
Chef recipe Chicken Non vegetarian Sauce Starter

Chicken Satay with Peanut Sauce recipe


Chicken Satay is a Thai Cuisine. It is made of marinated, skewered and grilled chicken with various spicy seasonings. Turmeric is an essential ingredient in marination.Satay is served with a sweet and spicy peanut sauce dip.

Below video demonstrates how to make Chicken Satay with the dip Peanut Sauce. Ingredients and its measurements are written below the video.

 

Ingredients:

  • Chicken breast (200 gm)
  • Lemon grass (100 gm)
  • Galangal (60 gm)
  • Coriander powder (1 tsp)
  • Cumin/Jeera powder (1 tsp)
  • Turmeric powder (1/2 tsp)
  • Fish sauce (1 tsp)
  • Oyster sauce (1 tsp)
  • Crushed peanuts(150 gm)
  • Red curry paste (50 gm)
  • Coconut milk (200 ml)
  • Sugar (1 tsp)
  • Satay sticks (7 no.)
  • Makrut (1/2 tsp)

Method:

To make a peanut sauce

  1. Saute the red curry paste in oil, add coconut milk and cook.
  2. Add crushed peanut, sugar, salt and mix well.

Peanut sauce is ready.

To make Chicken Satay

  1. Cut the chicken breast into thick strips.
  2. Blend the lemon grass, galangal, makrut into fine paste and add  it to the chicken.
  3. Add coriander powder, jeera/cumin powder, oyster sauce, fish sauce and mix well.
  4. Keep this marinated chicken for 1/2 hour.
  5. Skewer the marinated chicken with satay stick.
  6. Grease the pan with oil and grill the chicken till they are cooked.

Chicken Satay is ready to be served with peanut sauce.


 

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Categories
Chef recipe Indian cuisine Rice recipes Vegetarian

Puliodharai (Tamarind Rice)



Tamarind Rice or Puliodharai, as called in Tamil , is an authentic South Indian recipe.

The prominent flavor is of the tamarind and spices.

 

Ingredients:

  • Boiled Rice (1 bowl)
  • Peanuts (2 tbsp)
  • Chilly powder (1 tsp)
  • Tamarind pulp (thick, 5 tsp)
  • Green chilly (1, chopped)
  • Urad dal/ Black gram (broken, 1 tbsp)
  • Mustard seeds (1 tsp)
  • Jaggery (1 tsp)
  • Turmeric powder ( 1/2 tsp)
  • Coriander powder (1 tbsp)
  • Oil (3 tbsp)
  • Red chilly (3)
  • Bengal gram/ Channa dal (1 tbsp)
  • Salt as per taste

Method:

  1. Heat oil in a pan, add mustard seeds, urad dal/black gram, channa dal/bengal gram,  curry leaves, red chilly, peanuts and saute.
  2. Add red chilly powder, turmeric powder, coriander powder, tamarind pulp, water and saute.
  3. Add jaggery, salt and mix well.
  4. Add boiled rice into the mixture and mix everything together.

Tamarind rice is ready to be served hot.

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Categories
Breakfast Chef recipe Chutney Indian cuisine Snacks South Indian Food Starter Vegetarian

Ginger Chutney



 

 

Ingredients:

  • Ginger roots (2, skin removed)
  • Split black gram dal/urad dal (1 tbsp)
  • Bengal gram/Channa dal (1 tbsp)
  • Green chilly (1)
  • Dried red chilly (2)
  • Tamarind (lime size)
  • Jaggery (Grated)
  • Salt as per taste
  • Oil (2 tbsp)

For tampering :

  • Mustard seeds (1/2 tsp)
  • Fresh curry leaves (few)
  • Oil (1 tsp)

Method:

  1. Heat oil in a pan and add split gram dal/urad dal, bengal gram/channa dal and saute till it turns golden brown.
  2. Add red chilly, green chilly and saute.
  3. Add the ginger and saute till it changes color.
  4. Switch off the flame and add the jaggery, tamarind, salt and mix well.
  5. Grind it in a grinder and make a coarse paste.
  6. In a pan, heat oil, add mustard seeds.
  7. Once mustard seeds splutter, add curry leaves and saute.
  8. Add the ginger paste in the tampering and mix well.

Ginger chutney is ready to be served as a complement with snacks like idli, dosa, addai, etc.

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