WEEKEND SPECIAL - LIVE OMELETTE COUNTER

TEAM AMBROSIA, like to personally welcome each of you to the Live Omelette Counter starts at Ambrosia Kowdiar Outlet on 2nd March 2013 (Saturday) at 12 AM and Ends on 3rd March 2013 (Sunday) 9 PM. For more details contact +91 471 3070222

RECIPE OF THE WEEK || FRIED PRAWNS

INGREDIENTS:

200 gms fresh prawns
1 tsp turmeric powder
1 tsp pepper
4 Tbsp coconut oil
1 tsp mustard seeds
8-10 curry leaves
1 tsp red chilli powder
1 tsp chopped red chillies
1 small onion
1 lemon
A small bunch of coriander

PREPARATION METHOD:

1. In a saucepan, take prawns add some turmeric, pepper, salt and water. Cook for 2-2.5 minutes till the outer coating turns crispy. Keep aside.
2. In a pan, take coconut oil, add mustard seeds, curry leaves, turmeric, salt, pepper and red chilli powder. Fry the masala.
3. To the masala, add prawns and let them fry until golden brown. Keep it aside.
4. For the garnish, in the same pan take some oil, add onion rings and some chopped red chillies.

To Serve: Garnish the prawns with onion and chilli mix, lemon juice and top with coriander.

RECIPE OF THE WEEK || FROZEN BANANA POPS

INGREDIENTS:

1 package dark chocolate morsels
3 medium bananas
1 Pkt crushed walnuts (or whatever kind of nut you like!)
6 bamboo skewers
wax paper

PREPARATION METHOD:

1. Peel bananas and cut in halves. Stick each half on a bamboo skewer.
2. Pour package of chocolate chips into a small saucepan and SLOWLY melt over low heat, stirring frequently. (Melting chocolate can quickly become burning chocolate; be sure to use a very low temp. setting)
3. Dip banana halves into chocolate, coating thoroughly. Roll in nuts and set on wax paper.
4. Put pops uncovered in freezer for 3-4 hours. Once frozen, wrap individually in plastic wrap and return to freezer.

RECIPE OF THE WEEK || FISH BURGER

INGREDIENTS:

1/2 cup plain flour
2 eggs
2 1/2 cups fresh white breadcrumbs
1 tablespoon lemon pepper (see note)
700g whiting fillets (see note), bones and skin removed
2 tablespoons olive oil
40g butter, chopped
4 hot dog buns, split, toasted
80g baby rocket
1/2 cup tartare sauce
oven-baked chips and lemon wedges, to serve

PREPARATION METHOD:

1. Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
2. Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
3. Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
4. Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.