Methi Fish

INGREDIENTS

Fenugreek leaves (methi), chopped 1 bunch 4 Fish Fillets, boneless Lemon juice 1 tablespoon Salt to taste Oil 2 teaspoons Mustard seeds 1/2 teaspoon Ginger, chopped 1 inch piece Garlic, chopped 3-4 cloves Spring onions, chopped 3-4 Green chillies, chopped 3-4 Tomato, chopped 1 medium 1 raw mango grated

METHOD

Step 1: Cut the fish into one inch pieces. Marinate them in lemon juice and salt for fifteen minutes.

Step 2: Heat oil in a non-stick pan, add mustard seeds and stir fry till they start spluttering.

Step 3: Add ginger and garlic and stir-fry for a minute. Add spring onions and cook over high heat till onion turns translucent.

Step 4: Add methi leaves and green chillies and cook for two minutes, stirring continuously. Add tomato.

Step 5: Stir and add one cup of water and grated raw mango and continue cooking over high heat for six to eight minutes, stirring frequently.

Step 6: Add marinated fish and salt to taste. Cover and simmer over medium heat for three to four minutes or until fish is cooked. Stir gently, check and adjust seasoning. Serve hot.

Chicken Pork Adobo

Ingredients:

1 chicken cut into 6-8 pieces (8 thighs and/or legs as an alternative)

2 tablespoons cooking oil

2 pounds pork, little fat, cut into 1" cubes (optional - if not used, substitute with more chicken)

1 cup vinegar (plain white or sugarcane vinegar)

4 tablespoons soy sauce (alternatively use equal amounts of vinegar, soy sauce and water to cover chicken)

4 garlic cloves (chopped)

3 bay leaves

1 tablespoon pickling spices

½teaspoon salt (omit if using equal parts vinegar and soy sauce)

1 tablespoon pepper (omit if included in pickling spices)

Method:

Step 1 : Place chicken and pork in a pot with vinegar and all seasonings. If possible, marinate overnight or at least 1 hour before cooking. Bring to a boil, lower heat.

Step 2 :Cover and simmer until meat is barely tender (about 35 minutes).

Step 3 : Remove meat and drain, reserving liquid.

Step 4 :Saute meat in cooking oil until well browned in a separate pot. Strain liquid into a fat separator and then pour liquid into a sauce pan (sans fat). Bring to a simmer, correct seasoning, allow liquid to cook down to almost gravy consistency.

Pickling Spices are :

2 tablespoons mustard seeds

2 tablespoons whole allspice

2 teaspoons coriander seeds

2 teaspoons whole cloves

1 teaspoon ground ginger

1 teaspoon dried red pepper flakes

1 bay leaf, crumbled

1 cinnamon sticks

Combine all ingredients & store in an airtight jar or container

Whisky Sour (Cocktail)

The story said that the English steward of a sailing ship named "Sunshine". In 1872, Elliot Stubb obtained leave to disembark in the port of Iquique, then a Peruvian city, with the aim of settling in the city and opening a bar. In his bar, he experimented with many aperitifs and drinks, of which a fundamental ingredient was the limon de Pica, a small lime grown in a populated oasis nearby. In order to offer new varieties of alcoholic beverages, the Englishman experimented with many combinations, trying to create pleasant drinks. One day, Stubb mixed whisky with his most valued ingredient, lime, and added a good dose of sugar. Fascinated by the delicious result, he made it the specialty of the house, and dubbed it "sour" for the acidic touch the lime gave it. The new drink spread to social clubs and bars throughout the port of Iquique, and from there it spread through the region and to the United Kingdom.

Ingredients :

60 ml whisky
30 ml Lime Juice
10 ml Sugar Syrup
10 ml Orange Juice
a dash of egg white
3 - 6 Ice cubes

Method:

Stir & allow it to settle

Bloody Mary (Cocktail)

The name"Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. Lets note the Ingredients and taste the exotic drink.

Ingredients :

60 ml Vodka
45 ml Tomato Juice
5 ml Orange Juice
5 ml Lime Juice
5 ml Grenadine
2 ml Wooster sauce
3 - 6 Ice cubes

Method :

Mix all the ingredients in a mixer jar and allow it to settle.

Prawn Pillau

Ingredients:

1 kg Prawns (shelled and deveined )

1 kg Basmati Rice

8 Tbsp Oil

3 Large Onions (chopped)

8 Cloves

8 Garlic flakes

1 tsp Cummin seeds (ground to a paste)

2 tsp chilly powder

2 tsp coriander- cumin powder

½ tsp Turmeric powder

4 green chillies (cut lengthwise)

3 large Tomatoes chopped

½ tsp Sugar

2 tbsp brown Vinegar

4 tbsp Clarified Butter (ghee)

½ tsp Jalebi colour

Juice of 1 Lime

A pinch of Saffron

For Garnish :

4 hard boiled eggs

2 Onions Halved

1 cup coriander Leaves

Method:

Step 1 : Parboil the rice in salted water. Drain & set aside. Add saffron, Jalebi colour & Lime Juice to the rice.

Step 2 : Heat oil in a large pan, Grind the cloves and garlic to a paste.

Step 3 : Add onions, cloves, garlic paste , cumin, chilly powder, coriander-cumin powder, turmeric powder and green chillies.

Step 4 : Add washed & lightly squeezed prawns & fry for 5 minutes.

Step 5 : Add tomatoes, sugar, vinegar & salt, & simmer till the prawns are cooked.

Step 6 : To assemble the pillau, grease a broad pan with clarified butter.

Step 7 :Add layer of rice, a layer of the prepared prawns mix and another layer of rice on top. Melt the remaining clarified butter and pour over the rice.

Step 8 : Cover the pan and let the pillau cook on a low heat for 15 -20 mins.

Step 9 : garnish with chopped coriander & eggs. Serve with Onion slices.