[ad_1]
New Delhi, Jan 31 (IANSlife) BO-TAI Switch, strategically located in a cozy nook, at the plush environs of Shangri-La’s — Eros, hotel in Delhi, is the latest to join the elite premium dining segments in the Capital. The verbal pun on ‘Switch’ in connotes the dynamics of a chic dining space through the day which transitions into a high-energy, pulsating bar post-midnight which is a hot favourite among millennials in the city. IANSlife presents recipes for a few of the restaurants mouth watering dishes and yummy cocktails for you to try this Sunday
signature cocktail – hem and lion
– Tequila – 50 Ml
– Watermelon Juice – 40ml
– Thai Red Syrup – 15 Ml
– Lemon Juice – 20ml
– Ginger Juice – 15ml
– Hibiscus Tea – 40ml
– Sugar Syrup – 10ml
– Saline Solution – 5 Dash
– Method – Shaken
– Garnish – watermelon slice, mint, flowers
preserved raw mango & avocado salad (a vegan favourite)
Arugula Lettuce 50 Gm
Preserved Raw Mango 20 Gm
Avocado 80 Gm
Coriander Dressing 50 Gm
Cherry Tomato 10 Gm
Roasted Coconut Flakes 5 Gm
Chilli Powder 2 Gm
Breakfast Sugar 2 Ml
Seasoning Powder 5 Gm
Fried Shallots 5 Gm
Fried Basil Leaves 4-5 Leaves
Method
– In a Mixing Bowl Add Arugula Lettuce, Cherry Tomato and Raw Mango Relish.
– Mix It Well by Adding Coriander Dressing in It.
– Put It in a Serving Plate.
– Take Half Avocado and Cut It in 4 Equal Sizes, Vertically.
– Put the Coriander Dressing in Avocado and Mix It Well.
– Keep It on the Top of Arugula. Garnish It With Roasted Coconut Flakes, Seasoning Mix, Fried Basil and Shallots.
– Serve It Cold.
For coriander dressing
– Fresh coriander 250 gm
– Sweet chilli sauce 300 gm
– Fresh green chilli 9-10 pcs
– Salt 1tsp
– Garlic 100 gm
Method
– Put all the above ingredients in mixer grinder.
– Grind it till it becomes a smooth paste.
caramelized crispy prawns, thai raw mango
– Prawn 8/12 4 No.
– Chopped Onion 100 Gm
– Chopped Garlic 40 Gm
– Chopped Fresh Red Chilli 10 Gm
– Raw Mango 40 Gm
– Honey 1 Tbsp.
– Oyster Sauce 1 Tbsp.
– Broth Powder 5 Gm
– Coriander Roots 5 Gm
– Corn Flour 50 Gm
– Oil for Frying
– Fried Basil 4-5 Leaves
– Fried Garlic 2 Gm
– Fried Shallots 2 Gm
– Fried Kaffir Lime Leaves 2 No
Method
– In a wok, saute chopped onion, garlic, red chilli and raw mango.
– Add the seasoning, honey, oyster sauce and broth powder till the onion gets caramelized. finish it by adding chopped coriander roots.
– Cook it well, and in the meanwhile dust the prawn with corn flour and deep fried it till it becomes crisp.
– Put the crispy prawns in the above sauce. toss it well in a way that each prawn is well coated with the sauce.
– Served hot it in a platter. garnish it with fried garlic; shallots, basil and kaffir lime leaves.
(IANSlife Features can be contacted at ianslife@ians.in)
–IANS
tb/
[ad_2]
Source link