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3 Recipes: Lemon Pie Martini Cocktail, Lamb Shanks And King Fish Dish

Cooking
The Carousel The Carousel has been verified by Muck Rack's editorial team

Apr 23, 2020

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

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

Old Monk Ki Raan

Serves 1

Ingredients

 QuantityMeasure  
 Lamb shank650GRM  
 Onion tomato masala200GRM  
 Old monk rum30ML  
 Salt5GRM  
 Pepper black3GRM  
 Green chilli10GRM  
 Butter15GRM  
 Ginger10GRM  
 Garlic10PCS  
 Red chilli powder10GRM  
 Coriander powder6GRM  
 Turmeric powder5GRM  
 Garam masala3GRM  
 yoghurt 100ML  
 Cumin seed2GRM  
 wheat flour 20GRM  
 Coriander leaves5GRM  

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

Meen Biriyani

Serves 1

Ingredients

ItemQuantityMeasure
King fish300GRM
Rice Jeerakasala 6x2kg150GRM
Ghee10GRM
Cardamom green2GRM
Cardamom black2GRM
Cinnamon stick2GRM
Mace1GRM
Pepper corn2GRM
Bay leafe1GRM
Coriander fresh5GRM
Mint fresh10GRM
Salt8GRM
Coconut oil20ML
Mustard seed2GRM
Onion100GRM
Ginger5GRM
Garlic5GRM
Green chilli5GRM
Lemon3GRM
Curry leaf2GRM
Tomato50GRM
Turmeric powder10GRM
Chilli powder5GRM
Coriander powder10GRM
Coccum5GRM
Coconut milk0.25LTR
Yoghurt 10GRM
Cashewnut10GRM
Raisin10GRM
Pappad1PCS
Raitha50GRM
Mango pickle30GRM

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/

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