COCKTAIL RECIPES | MINISTRY OF BOOZE
GREEN APPLE INFUSED BEACH ICED TEA
Ingredients:
Green Apple-1 Pc
Absolute Vodka-20ml
Grand Marnier-20ml
Bacardi Carta Blanca-20ml
Beefeater Gin-20ml
Cranberry Nectar -60ml
Fresh Cream-10ml
Method:
Mix all ingredients except Cream
Shake and pour in long glass
Top up with fresh Cream
ELECTRONIC ICED TEA
Ingredients:
Smirnoff Vodka-20ml
Grand Marnier-20ml
Bacardi Carta Blanca-20ml
Beefeater Gin-20ml
Captain Morgan Dark Rum-20ml
Teachers Highland Cream-20ml
Coke-60ml
Fresh Lime Juice-10ml
Method:
Mix all ingredients except Coke
Shake and pour in long glass
top up with Coke
DESSERT RECIPES | TRAFFIC GASTROPUB
MUFFINS MALAI
Ingredients:
Flour-100 gm
Butter-150 gm
Sugar-150 gm
Raisin-5 gm
Baking Powder-1 gm
Egg-2 Pc
Milk-1 ltr
Red Cherry-1 pc
Method:
Make the dough for Muffins
Mix with Flour, Butter, Sugar, Egg and Bake it
Make Kheer on the other side
Then serve it with a Cherry
DIWALI BUMPER
Ingredients:
Flour: 100 gm
Dalda: 20 gm
Sugar: 100gm
Carrot: 2pc
Mawa: 50 gm
Raisin: 5 gm
Kaju: 5 gm
Ghee: 3 gm
Rose syrup: 1 tsp
Milk: 0.3 ltr
Method:
Take the fresh Carrot, peel it and grate the Carrot,
Sauté with Ghee
Put Milk on it make it as dry as Kheer
Other side make Khasta with sweet Poori
And serve it on top of the Khasta
DESSERT RECIPE | THE LORDS AND BARONS
FLUFFY PANCAKES
Ingredients:
All purpose / Plain flour-2 cups
Granulated sugar or sweetener-1/4 cup
Baking powder-4tsp
Baking soda-1/4th tbsp
Milk-440ml/1-3/4 cups
Salt-1/2 tsp
Butter-1/4cup (60g / 2 oz)
Pure Vanilla Extract-2tsp
Egg-1large
Method:
Combine together the Flour, Sugar (or sweetener), Baking Powder, Baking Soda and Salt
in a large sized bowl.
Make a whole in the center and add the Milk, slightly cooled melted Butter, Vanilla and
Egg.
Whisk the wet ingredients together first before slowly folding them into the Dry
ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick,
smoothly fold a couple tablespoons of extra milk into the batter at a time until reaching
desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low medium heat and wipe over with a little butter
to lightly grease pan. Pour 1/4 cup of batter onto the pan and spread out gently into a
round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a
spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup & fruit.
DESSERT RECIPE | AMINIA
KUNAFA
INGREDIENT:
Vermicelli broken- 250 gms ( Seviyan used for making Kunafa are thin then regular seviyan)
Butter melted- 200 gms
Pistachios chopped- 1⁄4 cup
For filling of Kunafa
Milk- 1 cup
Cream- 1 cup
Corn flour- 2 tsp
Rose Water- 1 tsp
Cottage cheese grated- 1⁄2 cup
Mozzarella cheese grated- 1⁄2 cup
Sugar- 2 tbsp
For Sugar Syrup:
Water- 1 cup
White Sugar- 11⁄2 cup
Lemon Juice- 1 tsp
Rose Water- 1 tsp
METHOD:
Take Vermicelli in bowl. Broke them with your finger into smaller pieces.
Pour melted Butter and mix them well with your hands.
Steps for making kunafa filling:
Take a separate mixing bowl and add Milk, Cream, Sugar and Corn starch. Mix them well.
Now turn on the flame, take thick Bottom Pan and add and heat the above mixture on low
flame, until it gets thicker.
Keep on stirring mixture to prevent it from sticking to the pan.
Add rose water and mix it, after 2 minutes turn off the flame.
Add Mozzarella Cheese and Cottage Cheese to above mixture and mix it well.
Steps for making Sugar Syrup: Take another Pan, add Water, Sugar and cook it until Sugar
gets dissolved completely.
Keep on stirring and cook it until mixture gets thicken.
When mixture gets ready, add Lemon juice in it.
For baking Kunafa:
Take a baking Pan, make the base with half Vermicelli mixture prepared above, press it to
level the dough.
Now pour the Cheese mixture on this base formed and spread it evenly with spoon.
After that, take remaining Vermicelli mixture and form another layer above the cheese
layer.
Its just like Sandwich layer.
Brush the top layer with melted butter, to make it settle properly.
Pre heat the oven, put the dish in the Oven at 200 degree for about half an hour.
Kunafa is ready when it turns golden and crunchy in the surface.
Garnishing Kunafa:
Evenly pour the pre prepared sugar syrup on the top of Kunafa layer as soon as it comes out
of the oven.
Garnish it with pistachio before you serve.
Lastly, cut it like Pizza or cake and Kunafa is ready to eat.
RECIPE | CANTEEN PUB AND GRUB
APPLE MALPUA WITH SHAHI RABRI
Ingredients:
All- Purpose Flour- 200gm
Baking Powder- 25gm
Sugar- 500gm
Water- 500ml
Saffron- A pinch of Saffron
Rose Water- 3 – 4 drops
Green Cardamom- 3-4 pcs
Cinnamon Powder- 1 tsp
Apple- 1
Milk- 500ml
Cardamom-1pc
Ghee/ Oil- 300gm
Method:
In a mixing bowl, add all-purpose Flour, Baking Powder and add some Water and mix
well to make a thick batter. Let it rest for 30 minutes.
Make Sugar Syrup by adding Sugar, Water, Saffron, Rose Water and Green cardamom in
a sauce pan. Make it little thick (2 strings consistency).
Take a plate and add 1 tablespoon all-purpose Flour, 1 tablespoon Cinnamon powder
and mix well.
Peel the skin of an Apple, scoop out the seeds, and cut it into roundels. Coat the
Apple slices in the Flour and Cinnamon Powder.
Next dip the Apple slices in the batter and deep fry in the hot Oil or Ghee over a low
flame till they are light golden. Do not dip the fried Apples in the Sugar syrup for too
long, otherwise it would turn soggy. Soak them in Syrup for 2 to 3 minute.
How to Make Rabri:
Boil the Milk in a wide, heavy-based pan.
Add the Sugar and Cardamom and simmer over low heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, push it away from the sides towards the centre, stir the Milk
below it gently to avoid scorching.
Repeat the process till one-third of the volume of Milk is left.
The time taken will depend on the richness of the Milk and the vessel.
The wider the vessel and the richer the Milk, the faster it will thicken.
When done, the colour changes to a beige-cream, and the cream that was pushed aside,
collects in layers.
Remove from heat. When cool, transfer to a serving dish.
Facebook Comments