Paneer / Chicken / Fish Tikkas

Paneer, chicken or white fish 500 gm cut in inch size cubes
2 capsicum sliced into bite size pieces
1 onion cut same as the capsicum
Marination:
100 gms hung curds
1 tsp chick pea flour
2 tsps tandoori masala
2 tsps ginger, garlic, chilly paste (preferably Kashmiri chilly)
2 tsp mix of coriander, turmeric, garam masala
Salt & red chilly powder
2 tsp kasoori methi, soaked in water.

Skewers or toothpick for serving.

Mix all the marination in a bowl. Assemble the tikkas sandwiched between a piece of onion & capsicum. Place in a tray & pour over the marination. Fish or paneer will require minimum 30 mins for it to be ready to cook. Chicken at least 2 hours in the refrigerator.
You can either grill it on a barbecue or on a nonstick pan over low heat.

Cocktail No 4- Super Star Lychee

60 ml Bacardi White Rum
30 ml Lychee Liqueur
30 ml fresh lemon juice
180 ml soda
Sliced Star Fruit for garnish

Pour the rum & liqueur in a tall glass over ice. Add the lemon juice & stir. Pour the soda & garnish with Star fruit.

Cocktail No 3- Very Berry Sangria

1 bottle fruit wine. (Have used Vin Ballet Apple here)
120 ml Brandy
Sprig of Spearmint
2 cups of mixed chopped berries
Ice
Mix berries & brandy in a large pitcher & leave to marinade for an hour. Add spearmint, wine & ice. Stir & serve.

Cocktail No 2- Apple Gin-tan

60 ml Gin
Juice of one lemon
60 ml Ginger ale
Apple juice
Ice

Pour the gin, ale, lemon juice in a tall glass. Add ice & stir. Top it with apple juice (optional a mix of apple juice & soda)

Lemonade Oriental- Cocktail 1

One of my 1st cocktail recipes posted. a creation inspired by the love of cooking Thai curries..with a refreshing touch of coconut water.

Lemon-grass syrup
100 gm sugar
100 ml water
5-6 stalks of lemongrass

Boil the sugar & water till the sugar is dissolved. Add lemon grass, bring to boil, stirring continuously. Remove from heat & leave to cool. Strain the syrup & refrigerate.

60 ml white rum
30 ml lemon-grass syrup
Coconut water
Juice of one lime
Ice
Lemongrass to garnish

Add ice, lime juice, white rum & syrup in a cocktail shaker. Shake & pour in tall glass. Top it with coconut water & Garnish with a stalk of lemongrass.

Roasted Chicken with Apricots

300 gm Chicken breast
1 tsp each of ground cinnamon, cumin, & garlic
Salt & pepper
4 strips of bacon
5-6 pieces of dried apricot
Olive oil
Chicken stock

Slice the chicken in 4 pieces & flatten a little with a mallet. Make a paste with cinnamon, cumin, garlic, salt, pepper, & olive oil. Marinade the chicken with the paste and leave in refrigerator for an hour. Preheat the oven to 150 degrees for 10 minutes. Grease a baking dish with oil. Place the chicken pieces, line each piece with a bacon strip. Place the apricot over, pour in the chicken stock. Let it bake for an hour. Add more stock if it gets dry. Serve with bread or cous cous.

Simple baked fish

2 tbsp curds
Salt & pepper to taste
¼ th cup water
2 tsp fresh dill, chopped
1 cup dried bread crumbs
4 fillets of ravas steak (or any white fish) approx 150 gm each
Olive oil for greasing
Preheat the oven to 180 degrees C. whip curds, salt, pepper with water to slightly thick paste. Combine dill, salt, pepper with the bread crumbs. Dip each fillet in the curd mix, then coat it with bread crumbs mix. Oil the base of a baking tray. Place the fillet & sprinkle some more oil. Bake for 15 minutes, or until the coating is brown. do not dry out the juices.