Home Made Pani Puri

It's always best to eat home made pani puri due to authentic taste and you are always sure it's hygienic. 
















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Khandani Rajdhani Restaurant Thali

I'm back after a long hiatus. Hope the 2020 will be a good year for all of us. Here's a glimpse of thali from Khandani Rajdhani restaurant in Hyderabad that we've visited earlier this week. #indianfood 

Champagne punch

Ingredients:

150 ml champagne

3tbsp grenadine

3tbsp cointreau

30 ml brandy

Seasonal fruits like raspberries, strawberries or apples.

Method:

Take a cocktail-shaker and fill it halfway with ice. Pour grenadine, cointreau, brandy and champagne into it. Shake it well and pour it into a glass, sieving out the ice. Garnish the punch with raspberries, apples, or any other seasonal fruit. 

Royal Absinthe Fizz

Ingredients:

• 1 shot absinthe
• 1 glass champagne

Method:

Pour the shot of absinthe into a champagne flute and top up with more champagne.

Indonesian Fried Rice

Ingredients

• 1/2 cucumber
• 3 tbsp vegetable oil
• 4 small onions, finely chopped
• 4 garlic cloves, finely chopped
• 4 fresh red chilies, seeded and chopped
• 3 tbsp soy sauce
• 1 tbsp tomato puree
• 350 gm cooked long grain rice
• 4 eggs
• 100 gm medium prawns, cleaned

Method

Cut the cucumber in half lengthways and scoop out the seeds. Julienne the flesh and put aside.

In a wok, heat 2 tablespoons of the oil, stir in the onions, garlic and chillies and fry until they begin to colour.

Add the soysauce and tomato puree and stir for two minutes until thick.

Toss in the rice and heat for 5 minutes until well flavoured and hot.

Meanwhile, in a large frying pan, heat the remaining oil over a medium heat and crack the eggs into it. Fry for 1-2 minutes until the whites are cooked but the yolks remain runny.

Spoon the rice into four deep bowls and cover with one fried egg each. Garnish with cucumber sticks and serve immediately.

Pasta with Creamy Dried Tomato Sauce

Ingredients

• 500 gm penne pasta
• 12 sun-dried tomatoes, finely chopped
• 1 large onion, finely chopped
• 1 1/4 cup light cream
• 1/2 cup Parmesan cheese, freshly grated

Method

      Cook the pasta in a large pot of salted boiling water until al dente. Combine the sun-dried tomatoes, onion and cream in a large frying pan and cook over low heat for 5 minutes. Then add the Parmesan cheese and cook for 2 minutes more. Drain the pasta and add to the pan with the sauce. Toss well and serve hot.

Yellow Bird Freeze

Ingredients:
 1 cup ice
 1/2 cup canned pineapple chunks, drained and frozen
 1/2 cup pineapple juice
 1/2 cup vanilla ice cream
 30 ml rum
 45 ml coffee liqueur

Method
 Combine all ingredients in a blender
 till the mixture is smooth. Pour in cocktail glass and serve with a slice of pineapple as garnish.

Gordon Ramsay's Scrambled Eggs

Ingredients

• 6 large eggs (preferably free-range)
• 3 tbsp ice-cold butter, diced
• 1-2 tbsp sour cream
• salt and freshly ground pepper
• few chives, snipped or green onions
• 2-3 chunky slices of rustic bread to serve

Method

      Break the egg into a cold, heavy-based pan and over the lowest heat settings, add half the butter. Keep stirring the eggs.
      As the eggs start to set, add the remaining butter.
      The eggs will take 4-5 minutes to get done, keep moving the pan away from the ire so it doesn't get too hot . Add the sour cream at the last minute, then the snipped chives.
       Gently pile the scrambled eggs on the toasted bread.

Pineapple Margarita

Ingredients

• 60 ml tequila
• 30 ml triple sec
• 45 ml pineapple juice

Method

       Shake all ingredients in a shaker filled with ice and strain into a cocktail glass rimmed with granulated sugar.