3 Recipes: Lemon Pie Martini Cocktail, Lamb Shanks And King Fish Dish

Social distancing has taken away from us some of life’s simple pleasures including dining at restaurants and drinking our favourite cocktails at bars. These are activities that we have to, unfortunately, miss out on until COVID-19 blows over, but the least we can do is try to recreate the experience and feeling.

Here are three recipes that can transform your home into a luxurious restaurant during home-isolation.

Lemon Pie Martini

You’ll need:

Glass – Martini or coupette

Ice- Neat

Garnish – Basil leaf and orange grated zest

Ingredients

• 50ml Vodka
• 25ml Lemon juice
• 20ml Simple syrup 1:1
• 1 spoon lemon curd
• 3 basil Leaves

Method

Add all ingredients in a shaker, mix all together and then shake well with ice. Strain it into a chilled martini glass and garnished with a basil sprig.

Old Monk Ki Raan

Serves 1

Ingredients

		Quantity	Measure
	Lamb shank	650	GRM
	Onion tomato masala	200	GRM
	Old monk rum	30	ML
	Salt	5	GRM
	Pepper black	3	GRM
	Green chilli	10	GRM
	Butter	15	GRM
	Ginger	10	GRM
	Garlic	10	PCS
	Red chilli powder	10	GRM
	Coriander powder	6	GRM
	Turmeric powder	5	GRM
	Garam masala	3	GRM
	yoghurt	100	ML
	Cumin seed	2	GRM
	wheat flour	20	GRM
	Coriander leaves	5	GRM

Method

Heat mustard oil in a handi till it smokes. Add garlic water and half the onions, mix and sauté till golden brown.

Add lamb leg pieces and mix. Add remaining onions and salt, mix and cook for 2-3 minutes.

Add ginger-garlic-green chilli paste, chilli powder, turmeric powder, coriander powder and garam masala, mix well and cook till the ghee separates.

Add yogurt and mix well. Add sufficient water, stir to mix and bring to a boil. Add salt, mix well, cover and cook till fully done.

Take wheat flour in a bowl, add some water and mix well and add to gravy. Add most of the ginger strips and coriander leaves, mix well and cook till the gravy thickens slightly.

Garnish with the remaining ginger strips, green chillies and coriander sprig and serve hot.

Flambe old monk while serving

Meen Biriyani

Serves 1

Ingredients

Item	Quantity	Measure
King fish	300	GRM
Rice Jeerakasala 6x2kg	150	GRM
Ghee	10	GRM
Cardamom green	2	GRM
Cardamom black	2	GRM
Cinnamon stick	2	GRM
Mace	1	GRM
Pepper corn	2	GRM
Bay leafe	1	GRM
Coriander fresh	5	GRM
Mint fresh	10	GRM
Salt	8	GRM
Coconut oil	20	ML
Mustard seed	2	GRM
Onion	100	GRM
Ginger	5	GRM
Garlic	5	GRM
Green chilli	5	GRM
Lemon	3	GRM
Curry leaf	2	GRM
Tomato	50	GRM
Turmeric powder	10	GRM
Chilli powder	5	GRM
Coriander powder	10	GRM
Coccum	5	GRM
Coconut milk	0.25	LTR
Yoghurt	10	GRM
Cashewnut	10	GRM
Raisin	10	GRM
Pappad	1	PCS
Raitha	50	GRM
Mango pickle	30	GRM

Method

Marinate the fish pieces with ginger, garlic, green chilli, perumjeerah, chilli powder, turmeric, curry leaves, coriander, mint leaves, salt, lime juice and keep aside for half an hour to one hour.

Wash and soak the rice in water for an hour. Drain and keep aside. Heat Coconut oil + Ghee in a non-stick Biriyani Pot and fry the cashews, Kismis and onions to golden brown, drain and keep aside. Add whole spices – Cardamom, Cinnamon, Cloves, Bay leaf, to oil followed by rice. Fry the rice for some time. Add double measure of Boiling water, enough salt and lime juice and cover and cook on low flame till the rice is fully cooked . Keep it half open for cooling.

Heat oil in a pan and shallow fry the marinated fish, in batches till slightly brown on both sides.

Slice the onions thinly. Crush the Garlic, Ginger and Green chillies in a blender. In a Kadai, heat enough oil and ghee, and the remaining oil from frying fish. First, add few curry leaves. Then, add the sliced onions and sauté till limp. Now, add crushed ginger garlic chilli paste and sauté for some time. Next, add chopped tomatoes and continue frying till they are mashed.

Add Coriander powder, Turmeric powder, Perumjeerah powder and Garam Masala. Fry for some time and add chopped mint and coriander leaves, followed by curd and enough salt. Mix to combine well and add little water if you think the masala is too dry.

For assembling, grease a large thick bottomed vessel with ghee and spread a thin layer of Masala and fish. Top with half of the rice and sprinkle the fried cashew, kismis, fried onions, chopped coriander leaves and mint leaves. Spread the remaining fish and Masala on top and layer rice and fried toppings.Top layer should be covered with fried onions and cashews and chopped coriander and mint leaves.

Cover, seal and dum cook it on a low flame for 10- 15 mts .

Serve with Raita, mango pickle Salad and Pappad.

All recipes courtesy of https://www.staywellgroup.com/

https://womenlovewellness.com/food/recipes-food/2-delicious-taco-recipes-perfect-for-a-fun-and-simple-family-dinner/