Olive Pulao

OLIVE PULAO

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	gm
2	Ghee	2	Tspn
3	Refined Oil	1	Tspn
4	Black olive sliced( Mix of black and green)	50	gm
5	Salt	To	taste
6	Fried Onion	40	ml
7	Chopped coriander leaves	1	bunch

METHOD:

* Clean and Soak the Basmati rice for at least 45 minutes.

* Boil water in a vessel by adding salt and oil.

* Add pre soaked basmati rice, boil up to 90% and stain the rice

* Heat oil in a frying pan, Add half amount of ghee in to it. Add Salt and  Sauté it for 4-5 minutes in a medium flame.  

* Add Basmati rice, add sliced olives, toss it nicely.

* Finally add Chopped coriander leaves, brown onion and ghee, toss well.

* Serve hot.

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TOMATO, BABY MOZZARELLA AND ROMAINE WITH PESTO

TOMATO, BABY MOZZARELLA AND ROMAINE WITH PESTO DRIZZLE

PORTION: 2 portions

Garnish: Olive oil

S.NO	INGREDIENTS	QTY	Unit
1	Tomato thick Sliced	120	gm
2	Baby mozzarella	80	gm
3	Pesto Sauce	20	ml
4	Fresh Oregano and crushed pepper	5	gm
5	Romaine Lettuce	less than a	bunch
6	Extra virgin olive oil	20	ml

METHOD:

* Make Pesto sauce (Can follow the Pesto sauce recipe) and keep a side

* Cut the tomatoes in to thick round slices, and baby Mozzarella cheese I to triangles.

* Arrange the fresh tomato slices, baby mozzarella cheese ad romaine lettuce in a platter.

* Drizzle pesto sauce and extra virgin olive oil on the top.

* Sprinkle Crush pepper and oregano on the top.

* Garnish with Extra virgin Olive oil.

BATTER FRIED FISH

BATTER FRIED FISH

S.NO	INGREDIENTS	QTY	UNIT
1	Refined Flour	200	gm
2	Corn Flour	80	gm
3	Baking Powder	10	gm
4	Eggs	4	No’s
5	Salt	to	taste
6	Basa Fish	2	slices
7	White pepper powder	to	taste

METHOD:

1. Heat oil in a deep-fat fryer to 185C.
2. Mix baking powder into the flour, along with ½ tsp salt. Beat egg, mix the flour, Add required cold water. Make a thick batter.  This needs to be done just before you cook the fish.
3. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do these one or two pieces at a time: don't overcrowd the fryer.

4. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately with mayonnaise based dip.

Tomato aur Ajwain ki Shorba

TOMATO AUR AJWAIN KI SHORBA

CLOUR: Orange

GARNISH: Ajwain olive oil

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	UNIT
1	Fresh Tomatoes	1	kg
2	Ajwain	15	gm
3	Lemon Juice	ml	50
4	Crush black pepper	10	gm
5	Salt	to taste
6	Whole Garam Masala	25	gm
7	Crushed Ginger	40	gm
8	Crushed garlic	40	gm
9	Coriander stem	40	gm
10	Black pepper	50	gm
11	Olive oil	50	ml

METHOD

* Roast the ripe tomatoes in Tandoor for 10 minutes and keep a side.

* Heat Olive oil in a pan, add whole garam Masala, sauté it for some time.

* Add crushed ginger, garlic and Ajwain. Sauté it till golden in colour.

* Add Tandoor Roasted tomatoes, Coriander stem and cook it still tomatoes mix together.

* Add salt, black pepper and chili powder

* Garnish it with Ajwain olive oil

* Serve with bread stick and grated potato quenelles with tamarind chutney