EARTH HOUR 2013 (march 23rd 8.30 pm)

Switch off the Lights and save Energy.
See your world in a whole new Light.

EARTH HOUR 2013 (march 23rd 8.30 pm)

We Support Earth Hour
Won't u too ???

RECIPE OF THE WEEK || CHICKEN NUGGETS

INGREDIENTS:

2 boneless skinless Chicken Breasts
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1 Cup of Flour
about 1.5 Cups of Oil for frying

PREPARATION METHOD:

1. Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.
2. Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
3. Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
4. Roll the chicken paste mixture into smaller than a golf ball).
5. Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.
6. Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

RECIPE OF THE WEEK || CREAMY DATE SHAKE

INGREDIENTS:

    Vanilla nonfat frozen yogurt - 2 Cups
    Skim milk - 1 Cup
    Sugar – 2 tsp
    Vanilla extract - 1 tsp
    Half cup chopped pitted dates
    Ice cubes - 4 Nos

PREPARATION METHOD:

1. Combine first 5 ingredients in blender, and process until dates are finely chopped.
2. With blender on, add ice cubes, 1 at a time, and process until smooth. Serve immediately.

RECIPE OF THE WEEK || CHICKEN TIKKA SANDWICH

INGREDIENTS:

    1 Chest Piece of Chicken Meat
    1 Tbsp Olive Oil
    2 Cloves Garlic
    1/2 of Onion
    1/2 of Bell Pepper (Shimla Mirch) (Sliced Thinly)
    1/2 of Tomato (Sliced Thinly)
    2 Tbsp Chicken Tikka Masala mixed with 2 Tbsp Olive Oil
    1 Pinch Salt
    1/4 Tsp Black Pepper Powder (Kali Mirch)
    1/4 Tsp White Pepper Powder (Sufaid Mirch)
    4 slices of sandwich bread of your choice
    1 Tbsp Mayonnaise

PREPARATION METHOD:

1. Heat Oil and fry the chopped Garlic and Onion till Golden Brown and then add the Chicken piece and Chicken Tikka Masala and fry well.
2. Add Bell Pepper and Tomato and mix.
3. Add Salt, Black and White Pepper Powder and fry well.
4. Chop the Chicken Tikka into slices and lay on the bread to cover the entire surface of 2 of the slices.
5. Lay the slices of bread on a clean cutting board and spread Mayonnaise on it.
6. Cover with another slice of bread and use sandwich toaster for cook 3 Minutes.

NB:Trim edges if preferred and cut in half and serve.

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.