Social distancing has taken away from us some of life’s simple pleasures including dining at restaurants and drinking our favourite cocktails at bars. These are activities that we have to, unfortunately, miss out on until COVID-19 blows over, but the least we can do is try to recreate the experience and feeling.
Here are three recipes that can transform your home into a luxurious restaurant during home-isolation.
Lemon Pie Martini
You’ll need:
Glass – Martini or coupette
Ice- Neat
Garnish – Basil leaf and orange grated zest
Ingredients
- 50ml Vodka
- 25ml Lemon juice
- 20ml Simple syrup 1:1
- 1 spoon lemon curd
- 3 basil Leaves
Method
Add all ingredients in a shaker, mix all together and then shake well with ice. Strain it into a chilled martini glass and garnished with a basil sprig.
Old Monk Ki Raan
Serves 1
Ingredients
| Quantity | Measure | ||||
| Lamb shank | 650 | GRM | |||
| Onion tomato masala | 200 | GRM | |||
| Old monk rum | 30 | ML | |||
| Salt | 5 | GRM | |||
| Pepper black | 3 | GRM | |||
| Green chilli | 10 | GRM | |||
| Butter | 15 | GRM | |||
| Ginger | 10 | GRM | |||
| Garlic | 10 | PCS | |||
| Red chilli powder | 10 | GRM | |||
| Coriander powder | 6 | GRM | |||
| Turmeric powder | 5 | GRM | |||
| Garam masala | 3 | GRM | |||
| yoghurt | 100 | ML | |||
| Cumin seed | 2 | GRM | |||
| wheat flour | 20 | GRM | |||
| Coriander leaves | 5 | GRM |
Method
| Heat mustard oil in a handi till it smokes. Add garlic water and half the onions, mix and sauté till golden brown. |
| Add lamb leg pieces and mix. Add remaining onions and salt, mix and cook for 2-3 minutes. |
| Add ginger-garlic-green chilli paste, chilli powder, turmeric powder, coriander powder and garam masala, mix well and cook till the ghee separates. |
| Add yogurt and mix well. Add sufficient water, stir to mix and bring to a boil. Add salt, mix well, cover and cook till fully done. |
| Take wheat flour in a bowl, add some water and mix well and add to gravy. Add most of the ginger strips and coriander leaves, mix well and cook till the gravy thickens slightly. |
| Garnish with the remaining ginger strips, green chillies and coriander sprig and serve hot. |
| Flambe old monk while serving |
Meen Biriyani
Serves 1
Ingredients
| Item | Quantity | Measure |
| King fish | 300 | GRM |
| Rice Jeerakasala 6x2kg | 150 | GRM |
| Ghee | 10 | GRM |
| Cardamom green | 2 | GRM |
| Cardamom black | 2 | GRM |
| Cinnamon stick | 2 | GRM |
| Mace | 1 | GRM |
| Pepper corn | 2 | GRM |
| Bay leafe | 1 | GRM |
| Coriander fresh | 5 | GRM |
| Mint fresh | 10 | GRM |
| Salt | 8 | GRM |
| Coconut oil | 20 | ML |
| Mustard seed | 2 | GRM |
| Onion | 100 | GRM |
| Ginger | 5 | GRM |
| Garlic | 5 | GRM |
| Green chilli | 5 | GRM |
| Lemon | 3 | GRM |
| Curry leaf | 2 | GRM |
| Tomato | 50 | GRM |
| Turmeric powder | 10 | GRM |
| Chilli powder | 5 | GRM |
| Coriander powder | 10 | GRM |
| Coccum | 5 | GRM |
| Coconut milk | 0.25 | LTR |
| Yoghurt | 10 | GRM |
| Cashewnut | 10 | GRM |
| Raisin | 10 | GRM |
| Pappad | 1 | PCS |
| Raitha | 50 | GRM |
| Mango pickle | 30 | GRM |
Method
| Marinate the fish pieces with ginger, garlic, green chilli, perumjeerah, chilli powder, turmeric, curry leaves, coriander, mint leaves, salt, lime juice and keep aside for half an hour to one hour. |
| Wash and soak the rice in water for an hour. Drain and keep aside. Heat Coconut oil + Ghee in a non-stick Biriyani Pot and fry the cashews, Kismis and onions to golden brown, drain and keep aside. Add whole spices – Cardamom, Cinnamon, Cloves, Bay leaf, to oil followed by rice. Fry the rice for some time. Add double measure of Boiling water, enough salt and lime juice and cover and cook on low flame till the rice is fully cooked . Keep it half open for cooling. |
| Heat oil in a pan and shallow fry the marinated fish, in batches till slightly brown on both sides. |
| Slice the onions thinly. Crush the Garlic, Ginger and Green chillies in a blender. In a Kadai, heat enough oil and ghee, and the remaining oil from frying fish. First, add few curry leaves. Then, add the sliced onions and sauté till limp. Now, add crushed ginger garlic chilli paste and sauté for some time. Next, add chopped tomatoes and continue frying till they are mashed. |
| Add Coriander powder, Turmeric powder, Perumjeerah powder and Garam Masala. Fry for some time and add chopped mint and coriander leaves, followed by curd and enough salt. Mix to combine well and add little water if you think the masala is too dry. |
| For assembling, grease a large thick bottomed vessel with ghee and spread a thin layer of Masala and fish. Top with half of the rice and sprinkle the fried cashew, kismis, fried onions, chopped coriander leaves and mint leaves. Spread the remaining fish and Masala on top and layer rice and fried toppings.Top layer should be covered with fried onions and cashews and chopped coriander and mint leaves. |
| Cover, seal and dum cook it on a low flame for 10- 15 mts . |
| Serve with Raita, mango pickle Salad and Pappad. |
All recipes courtesy of https://www.staywellgroup.com/
This post was last modified on 23/04/2020 3:29 pm