Pot luck 3.0 by Insia aka http://mesmallfry.wordpress.com

So Miss Insia organised a great brunch pot luck at Miss Mehra's place. Super turn out. wish I had taken more pictures. Anyways I had the opportunity to make 4 of my signature dishes.So sharing 2 recipes today.
Made chicken kebabs, yogurt mint dip, white bean salad, & pan bagnat (stuffed baguette)

So here it is:

White Bean Salad:

100 gm white beans, soaked overnight
1 small chopped onion
1 chopped tomato
2 tsp extra virgin olive oil
Juice of 2 limes
1 tsp mixed herbs
1 dried red chilly, finely chopped
Salt to taste

Boil the beans with salt. In a bowl mix oil, lime juice, chilly, mixed herbs. Toss in the remaining ingredients & serve. As simple as that. :-)

Pan Bagnat
This is a recipe taught by one of the Chefs I worked with in Australia.

1 Baguette
2-3 cloves of garlic
1 each of red, yellow & green capsicum
2 tomatoes, sliced
1 cup shredded mozzarella cheese
10-15 basil leaves
1 cup extra virgin olive oil
Salt & pepper to taste

Cut the baguette horizontally & remove the center of the bread, leaving a thick crust. Rub the crust with the garlic cloves. Roast the 3 peppers on flame, cool & remove the skin. Chopp the peppers & mix it up, keeping it's juices.

pour the oil on both the sides of the bread. Layer the cheese on the bottom crust. top it with the peppers, then sliced tomatoes. Season with salt & pepper & top it with basil leaves. Cover it with the top crust & wrap the stuffed bread in cling wrap. Refrigerate overnight with some weight on it.
Cut the bread in 1 inch slices to serve.

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.