VISHU 2013 - AMBROSIA KOWDIAR OUTLET

RECIPE OF THE WEEK || POTATO WEDGES

INGREDIENTS:

Potatoes,cut into wedges    8 medium
Cumin seeds             1 tablespoon
Black peppercorns         10-12
Red chilli powder         1/2 teaspoon
salt                 to taste
Refined flour (maida)         3 tablespoons
Oil                 to deep fry

PREPARATION METHOD:

1. Half each potato, further cut each half into three pieces vertically. Boil them in sufficient water for two minutes. Drain away the water.
2. Take cumin seeds, black peppercorns, red chilli powder and sea salt in a mortar and pound with a pestle.
3. Take the potato wedges in a bowl, sprinkle some of the pounded masala and mix. Add refined flour and sprinkle a little water and mix.
4. Heat sufficient oil in a kadai and deep fry the wedges, a few at a time, till golden and crisp. Drain and place them on an absorbent paper.
5. Sprinkle the remaining pounded masala over and serve hot.

Vishu Special 2013

LIVE FRUIT SALAD COUNTER

RECIPE OF THE WEEK || CHICKEN PASTA SALAD

INGREDIENTS:

    Boneless chicken    -    1/2 kg (Julienne cut)
    Boiled pasta     -    1 cup
    Capsicum         -    2 Nos
    Spring onion     -    4 Nos
    Carrot         -    2 Nos
    Tomato         -    2 Nos
    Cucumber         -    2 Nos
    Onion         -    2 Nos
    Cabbage         -    1 medium
    White pepper      -    1 tsp
    Chicken powder     -    1 tsp
    Soya sauce         -    2 tbsp
    Chili sauce     -    2 tbsp
    Lemon juice     -    2 tbsp
    Garlic paste     -    1 tsp
    Oil         -    4 tbsp
    Olive oil         -    4 tbsp
    Salt to taste

PREPARATION METHOD:

1. Remove seeds of Cucumber, Capsicum, Tomato and cut in small or Julienne shape.
2. Add white pepper, salt and olive oil to boiled pasta.
3. In a pan saute’ garlic and add chicken and saute.
4. When chicken is cooked add all julienne cut vegetables, rest of the oil, white pepper, chicken powder, salt soya sauce, chili sauce, lemon juice and saute’.
5. In a platter takeout chicken and vegetables and at sides spread boiled pasta.
6. Serve and enjoy.

AMBROSIA - 17th Anniversary Offers

RECIPE OF THE WEEK || CHICKEN MOMOS

INGREDIENTS:

DOUGH

2 cups refined flour
1/2 tsp salt
1/4 tsp baking powder
Water

FILLING

1 cup chicken-minced
1 tbsp oil
1/2 cup onion-finely chopped
1 tsp garlic chopped
1/2 tsp soya sauce
1/2 tsp salt
1/4 tsp vinegar
1/4 tsp black pepper

PREPARATION METHOD:

1. Mix the refined flour, salt and baking powder and knead to a stiff dough, with water.
2. Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.
3. Turn around over high heat till chicken is almost cooked.
4. Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
5. Roll the dough thin (translucent) and cut into 4"-5" rounds.
6. Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way.
7. Steam for about 10 minutes and serve with Peanut and chilli Chutney