AMBROSIA - WANTED

RECIPE OF THE WEEK || CRISP LEMON FISH

SERVINGS - 4 NOS

INGREDIENTS :

1/3 cup flat-leaf parsley leaves
1 cup fine semolina
2 large lemons, rind finely grated
800g flathead fillets, skin removed
1 red onion, halved, sliced
olive oil cooking spray
4 tomatoes, cut into 1cm cubes
1 tablespoon balsamic vinegar
lemon wedges, to serve

PREPARATION METHOD :


1. Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.
2. Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
3. Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
4. Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.
5. A pinch of salt when serving is recommended.

RECIPE OF THE WEEK || LADDOO DELIGHTS

PREP TIME - 10 Mins
COOK TIME - 15 Mins
SERVES - 6 Nos

INGREDIENTS:

Gram flour 125 gm
Castor sugar 3-4 cup
Cardamom powder 1/2 tsp
Oil 1 cup
Almond powder 1 tbsp
Pistachio powder 1 tbsp

PREPARATION METHOD:

1. Sieve flour. Heat oil in a pan and add gram flour.
2. Stir continuously using wooden spoon till it starts giving aroma.
3. Turn off heat and transfer the mixture to a tray.
4. Mix sugar, cardamom powder, almonds and pistachio powder.
5. Make small round balls and roll in coconut powder.

AMBROSIA

RECIPE OF THE WEEK || VANILLA CARAMEL MILKSHAKE

INGREDIENTS :

Milk – 1 cup
Sugar – 2 tblspn
Vanilla Essence – ½  tsp
Vanilla Icecream – 2 scoops
Sprinkles for garnishing

PREPARATION METHOD :

1. Start by making caramel. Take sugar in pan and add a tblspn of water and heat it up on high. Let the caramel bubble up untill it gets dark and golden. Don’t stir the pan, just swirl the pan. Add some vanilla essence in and mix well. Caramel is done.

2. Take milk in a blender, add caramel over that along with icecream and blend it.

3. Pour into glasses and garnish with some sprinkle.

4. Serve immediately.

!! HAPPY ONAM !!

RECIPE OF THE WEEK || ADA PRADHAMAN (PAYASAM)

INGREDIENTS :

Ada - 200 gms
Jaggery - 750 gms
Ghee - 200 gms
Cardomom - 50 gms
Coconut - 3
Raisins - 10
Cashewnuts - 10 
cash advance

PREPARATION METHOD :

1. Melt Jaggery and keep aside.
2. Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside.
3. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
4. Take two extracts of the coconut milk and add the second extract to the above mixture.
5. Boil this until it becomes thick. Take it off the fire and add the first extract of milk.
6. Fry the cashew and raisins and ghee and garnish the payasam