Strawberry Summer Smash
Ingredients
■ Bacardi White Rum - 60 ml
■ Triple Sec Syrup - 15 ml
■ Fresh Strawberry Puree - 60 ml
■ Mint Leaves - 5-10 pieces
■ Lime Juice - 15 ml
Procedure
■ Pour all the ingredients in a glass
■ Muddle all the above ingredients along with Strawberries and White Rum
■ Garnish and serve with fresh strawberries and Mint leaves
AAMRAS
Ingredients
■ Ripe mangoes - 1 kg
■ Saffron (kesar) - 1/4 teaspoon
■ Sugar, powdered - 1 cup
■ Milk, chilled - 2 1/2 cups
Method
■ Peel the mangoes and roughly cut them into cubes.
■ Put the cubes in a mixer jar. Add powdered sugar, milk and saffron and blend till smooth.
■ Pour into individual bowls, chill and serve.
Mango Panna
Ingredients
■ Raw mangoes - 2
■ sugar - 1/2 Cup
■ Saffron strands - 1/4 tsp
■ Cardamom powder - 1/2 tsp
Method
■ Wash the mangoes and cut into chunks.
■ Mix mango chunks and sugar.
■ Boil till the mangoes turn soft.
■ Blend it well.
■ Add cardamom powder and saffron.
■ Boil it.
■ Keep it for cooling.
■ Serve chilled.
Summer Bash
Ingredients
■ Gin - 60 ml
■ Midori liqueur - 15 ml
■ Blue Curacao - 15 ml
■ Fresh Mash melon - 30 ml
■ Lime Juice - 15 ml
Procedure
■ Pour all the ingredients in a glass
■ Shake all the above ingredients along with Gin
■ Garnish and serve in a fresh Melon Bowl
Summer Cosmo
Ingredients
■ Vodka - 60 ml
■ Fresh Pear - Half slice
■ Cranberry juice - 45 ml
■ Triple sec syrup - 15 ml
■ Lime Juice - 15 ml
Procedure
■ Put fresh pears in a glass and muddle it
■ Shake all the above ingredients along with Vodka and cranberry juice
■ Garnish and serve with slices of fresh pears
Summer Watermelon Cooler
Ingredients
■ Gin- 120 ml
■ Watermelon juice - 120 ml
■ Ginger Ale - 60 ml
■ Triple sec syrup - 30 ml
■ Lime Juice - 15 ml
■ Fresh Watermelon Fruit- 1 whole
■ Basil leaves - 4 to 6 pieces
Procedure
■ Pour all the fresh chunks of watermelon in the watermelon base
■ Muddle all the above ingredients along with basil leaves
■ Garnish and serve with flowers and an umbrella
Chi-Chi Delight
Ingredients
■ Litchi juice-150ml
■ Blue curacao-15 ml
■ Coconut cream-30ml
■ Vanilla ice cream- 1 scoop
■ Ice cubes-4 to 5 cubes
Method
■ Mix all the ingredients including Ice cubes in a Cocktail shaker.
■ Shake it well and stain it into a Beer Pilsner
■ Garnish it with a pineapple slice or cone.
Ice & Spicy
Ingredients
■ Orange juice ---- 120 ml
■ Mango juice ---- 120 ml
■ Pineapple juice ---- 120 ml
■ Lemon juice ---- 30 ml
■ Sugar syrup ---- 30 ml
■ Black salt ---- ½ Tea Spoon
■ Tabasco sauce - ½ Tea Spoon
■ Ice cubes ---- 4 to 5 Cubes
■ A dash of blue curacao for garnishing.
Method
■ Take Orange Juice, Mango Juice, Pineapple Juice, Lemon Juice, Sugar Syrup, Black Salt, and Tabasco Sauce in a blender.
■ Blend all the ingredients together and poor into a Tall glass or a Pilsner glass.
■ Garnish with a dash of Blue Curacao on the top & an Orange slice.
Kaddu ki Sabzi
Ingredients
■ Orange pumpkin yellow / cubes - 400 g
■ Mustard oil - 1 tbsp
■ Asafoetida pinch
■ Mustard seeds - 1/2 tsp
■ Fenugreek seeds (methi ) - 1/4 tsp
■ Cumin seeds - 1/2 tsp
■ Amchoor powder (raw mango powder) - 2 tsps
■ Red chilli powder - 1 tsp
■ Coriander powder - 1 - 2 tsps
■ Turmeric powder - 1/4 tsp
■ Jaggery crushed (or brown sugar) - 1 tbsp
■ Garam masala powder - 1/2 tsp
■ Salt to taste
■ Coriander finely chopped for garnish
Method
■ Take a kadai, heat the oil. Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds. Once the mustard splutters, add the pumpkin cubes and toss well to coat with oil and whole spices.
■ Cook the pumpkin for 5 minutes or so, then add all remaining powdered spices, including crushed jaggery, add 1/2 cup of water, cover and cook on low flame for at least 15-20 minutes.
■ The whole dish should not turn into mashed pumpkin.
■ Adjust the red chilli powder, jaggery and amchoor to suit your taste such that it is a good balance of spicy, sweet and sour. If the pumpkin is inherently quite sweet, you don’t have to add much jaggery.
■ Garnish with finely chopped coriander.
Ravioli Di Prosciutto
Ingredients
■ Egg - 3 nos
■ Refined Flour - 100 g
■ Farina Flour - 50 g
■ Salt - 10 g
■ Parma Ham - 5 g
■ Bacon - 5 g
■ Rucola Leaves - 25 g
■ Pepper - 5 g
■ Mascarpone Cheese - 5 g
■ Tomatoes - 25 g
■ Garlic - 5 g
■ Basil - 5 g
■ Parmessan Cheese - 10 g
■ Beetroot Purée - 10 g
■ Spinach Purée - 10 g
■ Onion - 10 g
■ White Wine - 10 ml
Method
■ For pasta dough-combine Eggs refined Flour, Farina together.
■ For the tricoloured pasta, mix Beetroot and Spinach and layer the pasta sheet accordingly.
■ For stuffing - heat Oil in a pan, sautee chopped Onions and De glaze with White Wine.
■ Add Bacon, Pharma Ham and Rucola Leaves. Allow it to cool and mix Mascarpone, Salt and Pepper.
■ For the sauce- heat Oil in a pan and sautee chopped Garlic, add freshly chopped Tomatoes and cook.
■ Toss the Ravioli Di Prosciutto in the sauce and serve it hot.
Kadai Palak
Ingredients
■ Garlic- 10 cloves
■ Spinach-
4 bunches
■ Oil - 4 tbsp
■ Cumin seeds - 1/2 teaspoon
■ Onion chopped - 100 g
■ Green chilli chopped - 4
■ Coriander powder - 1 tbsp
■ Turmeric powder - 1/4 tsp
■ Salt to taste
■ Yogurt - 1/4 cup
■ Lemon juice - 1 tsp
Method
■ Boil The water in a deep pan. Add the spinach and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in the pan.
■ Chop 5 no garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.
■ Drain the spinach and squeeze to remove excess water. Chop them finely. Add chop green chillies to the pan and mix.
■ Add coriander powder, turmeric powder, salt and chopped spinach and mix. Cook for two to three minutes.
■ Mix and cook for two to three minutes more. Add the lemon juice and mix
■ Heat another non stick pan and add the remaining oil. Crush the remaining garlic cloves and add. When they turn a light brown mix with a spinach mixture. And serve hot.
MANGO JALEBI
Ingredients
■ Ripe Alphonso Mango - 1
■ Sugar - 300 g
■ Kesar - 1 g
■ Water - 250 g
■ Milk - 250 ml
■ curd - 100g
■ maida - 200g
■ Ghee - 500 g
Method
■ Mix maida & Curd one day in advance to create a batter
■ Melt sugat with water to make a syrup out of it, add milk to the solution to remove the blackness of the syrup
■ Cut Mango Slice and keep it aside
■ Take a kadhai and heat it with Ghee, dip the mango slices in the batter and fry it in the kadhai. Once fried soak it in the sugar syrup and take out and serve