RECIPE OF THE WEEK || DEVILED EGGS

Serves: 6
Prep: 5 min
Cook: 10 mins

INGREDIENTS:

6 eggs
1/2 teaspoon Kashmiri mirch (paprika preferred)
2 tablespoons mayonnaise
1/2 teaspoon mustard powder

PREPARATION METHOD:

1. Place eggs in a pot of salted water. Bring the water to the boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the degi mirch, mayonnaise and mustard powder. Spoon mixture back into the egg whites, cool and serve.

RECIPE OF THE WEEK || VEGETABLE SAMOSA

INGREDIENTS :

1. 1 cup maida (all-purpose flour)
2. 2 tbsp oil
3. large pinch ajwain (optional)
4. enough water to knead the maida
5. salt to taste
6. oil for deep frying

FOR THE FILLING :

1. 2 boiled potatoes, crumble
2. 1/4 cup boiled peas
3. 1/4 tsp grated ginger
4. 1 tsp red chilli pwd
5. 1/2 tsp coriander pwd
6. pinch cumin pwd
7. pinch kasuri methi
8. dash of lemon juice
9. pinch of garam masala
10. chopped coriander leaves
11. salt to taste

PREPARATION METHOD :

1. Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2. Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
3. Now that the stuffing is ready, prepare the outer layer for the samosas
4. Roll each ball with the rolling pin into a slightly thin puri. Take a knife and divide the rolled puri into two by cutting through the center.
5. Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
6. Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
7. Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
8. Remove onto absorbent paper and serve warm over a cup of Tea.

RECIPE OF THE WEEK || LEMONADE RECIPE

PREPARATION TIME : 10 minutes
YIELD : Serves 6

INGREDIENTS :

    1 cup sugar (can reduce to 3/4 cup)
    1 cup water (for the simple syrup)
    1 cup lemon juice
    3 to 4 cups cold water (to dilute)

PREPARATION METHOD :

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

4. Serve with ice, sliced lemons.

AMBROSIA MR VINOD & NEETA VINOD INTERVIEW PROMO

AMBROSIA - MR. VINOD & NEETA VINOD INTERVIEW PART-1

AMBROSIA MR VINOD & NEETA VINOD INTERVIEW PART 2

RECIPE OF THE WEEK || FISH NUGGETS

COOK TIME: 8 minutes

INGREDIENTS:

2 to 3 pounds fish fillets
seasoned salt
pepper
1 cup buttermilk pancake mix
1 cup seasoned fine dry bread crumbs
1/4 cup water
1 egg, beaten
vegetable oil for deep frying

PREPARATION METHOD:

1. Heat about 1/2 inch of oil in a large deep skillet over medium heat, about 360°.
2. Cut fish in bite-sized pieces.
3. Lightly sprinkle with seasoned salt and pepper.
4. Combine pancake mix and bread crumbs in a large plastic food storage bag. Dip fish in a mixture of beaten egg and water.
5. Place fish in bag to coat with crumbs. Fry in hot oil for 7 to 8 minutes, or until golden brown, turning once.
6. Drain fish nuggets well on paper towels, serve fried fish nuggets immediately with cocktail sauce or tartar sauce.

RECIPE OF THE WEEK || CORNFLAKE COOKIES

INGREDIENTS :

1/2 cup butter
1/2 cup castor sugar
1 cup plain flour (maida)
1/2 tsp baking powder
1 tbsp lemon juice
1/2 tsp vanilla essence
1 cup crushed corn flakes

PREPARATION METHOD :

1. Preheat the oven to 180°C (355°F)
2. Put the butter in a mixing bowl & using a wooden spoon, beat till it is soft & creamy
3. Add the castor sugar & Mix well
4. Add the Flour, baking powder, lemon juice & Vanilla essence & mix well using your hands. The mixture should look like a dough
5. Divide into 15 equal portions & roll in the crushed cornflakes
6. Place these on a baking tray
7. Put the tray in the oven & bake for 20 to 25 minutes
8. Remove the tray from oven
9. Cool & place the cookies in a cookie jar
10. Serve warm or cold