Friday, March 25, 2011

PINEAPPLE BIRDS



Things Required:
1 Pineapple
Carrots
Cherry tomatoes
Cloves
Satay sticks
Toothpicks
Any salad for the filling
(I have made a mixed vegetable salad with mayonnaise)

Method:
1. Cut the pineapple lengthwise into two halves.The leaves should be equally divided in the both pieces.
2. Carefully cut out the entire long piece of the core for the neck.
3. Scoop out the remaining pulp
4. Carve the core to make a head and neck.
5. Fix the neck with the satay sticks.
6. Use cloves for the eyes.
7. Make a beak and a crown with a carrot and fix with toothpicks.(break the toothpicks and use smaller pieces)
8. Fill the birds with any salad.
9. Decorate the edges with cherry tomatoes.

Tuesday, March 22, 2011

WHEEL BARROW (Table Decoration)



Things required..
Bottle gourd
Cherry tomatoes
Carrots
Cucumber
Lettuce leaves
Toothpicks

Method:
1. Mark the shape of a wheel barrow on the bottle gourd.
2. Using a sharp knife, cut the shape and scoop out the white part.
3. Cut out 2 round pieces for the wheels and fix them using toothpicks.
4. In the front of the wheel barrow, fix a small piece of drumstick or any firm vegetable to balance.
5. Fill it with carrot, cucumber pieces, cherry tomatoes and lettuce leaves.
6. Serve with any dip.

Tuesday, March 15, 2011

PRAWN RAVA FRY



This is a quick and tasty prawn snack. Marinated prawns are coated with bread crumbs, rice flour and semolina and fried to a crispy texture. Serve with some chilli sauce or any sauce  of your choice. It is  a perfect party snack and a treat for sea food lovers.

Ingredients:
Medium sized prawns .... 1/4 kilo

For marination:
Garlic paste .............. 1 tsp.
Ginger paste ............ 1 tsp.
Turmeric powder ..... 1/8 tsp.
Cumin powder ......... 1/2 tsp.
Coriander powder ... 1/2 tsp
Garam masala ........ 1/4 tsp.
Salt ......................... to taste
Oil .......................... 1 tbsp.
Lime juice .............. 1-2 tbsp.

For coating:
Egg ..... 1
Corn flour or rice flour ... 1 tbsp.
Salt......... to taste
Semolina/rava ........... fine variety
Bread crumbs.
Oil .......... to fry

Method:


1. Clean and de-vein the prawns leaving the tails intact. Marinate them with the ingredients mentioned above for marination. Refrigerate for 1-2 hours.

2. Beat the egg and corn flour or rice flour adding a pinch of salt.
3. Heat oil in a pan to deep fry the prawns.




4. Dip each prawn first in the egg mix and then coat it with breadcrumbs and semolina. ( you can prepare and refrigerate them until you are ready to fry )

5. Deep fry the prawns for 6-7 minutes until done, taking care not to make them brown in colour.
6. Serve them immediately with hot chilli sauce.

Source: TV Show - Chakh-le Academy
NDTV Good Times (Chef - Aditya Bal)

Tuesday, March 8, 2011

LASSI / CHAAS / BUTTERMILK


A perfect cooler in summer. This flavourful lassi is also good for digestion.

Ingredients:
Curd .............. 1 cup
Water ............ 5-6 cups
Cumin seeds ... 1/4 tsp. ( roasted and crushed)
Black pepper powder .. 1/8 tsp.
Asafoetida ................. a pinch
Ginger juice ........... 1 tbsp. ( grate the ginger and squeeze out the juice)
Coriander leaves ... 1 tbsp. ( crushed)
Mint leaves ........... 4-5 ( crushed)
Salt ................... to taste

Tempering:
Mustard seeds ... 1/2 tsp
Asafoetida ... 1 small pinch
Oil ................... 1 tsp

Method:
1. Blend/churn the lassi with water and add all the ingredients. ( list 1)
2. Heat oil and fry the mustard seeds. When they crackle close the gas and add the asafoetida.
3. Stir it into the lassi.
4. Refrigerate and serve chilled.