Thursday, 28 August 2014

Cranberry Daiquiri

When the climate is very hot, everyone wants something cold, chilled to drink, either with their food or just like that to beat the heat. The same thing happend with me before I came up with this drink. It is quite easy, minimal ingredients, and i would say a perfect way to beat the heat outside and inside.

Ingredients - 
45 ml - White Rum (eg. Bacardi)
7 ml - Lemon Juice
10 ml Sugar Syrup
60 ml to 65 ml - Cranberry Juice
Ice as required
Orange slice for garnish.

Method - 
1. Take the serving glass and put ice in it and let it chill.
2. In a cocktail shaker, measure in all the ingredients and put some ice.
3. Cover the shaker, and shake well.
4. Throw the ice from the glass and keep it ready.
5. Strain the cocktail into the glass and garnish with orange slice.
6. Serve chilled.

Note - 
1. The alcohol can be avoided, just increase the amount of cranberry juice and add in some fizzy water.

Friday, 15 August 2014

Twisted Tostadas

Tostadas are very similar to canapes and can be had with almost any topping. Usually the base of the tostadas are made from tortillas which are toasted and then the topping is served on top. 
It can be a topping as simple as just Pica De Gallo, or even sauteed mushrooms with some herbs. 
But this time, I gave the original Tostadas a simple twist, just replaced the tortillas with crackers to give it an extra crunch, and texture.

Ingredients -
Kiwi Fruit - 1 piece
Avocado (fully ripe) - 1/2 piece
Lemon Juice - 10 ml
Red Chillies (Chopped) - 1/2 piece
Salt and Pepper - to taste
Parmesan Cheese - 20-25 gms
Cracker Biscuits - 10 to 12 pieces

Method - 
1. In a bowl, take the diced kiwi fruit, finely diced avocado, lemon juice, red chillies, parmesan cheese and mix well.
2. Mash the avocado a bit with the back of the spoon.
3. Season the mixture well with salt and pepper and mix well.
4. Keep the mixture covered in the fridge for sometime, so that the kiwi fruit and the avocado blend well.
5. Take the cracker biscuits, put a spoonful of the Kiwi mixture on top.
6. Garnish with some parmesan cheese and serve.

Note - 
1. The cracker biscuits can be substituted with the tortillas.
2. Topping of choice can be used.

Friday, 1 August 2014

Bawarchi's Butter Chicken Risotto

When I am hungry in the night, the first thing I do is open the fridge and check what all is there. 
Last night the only thing I could find is some leftover Butter Chicken gravy from the afternoon lunch. 
Another problem with me is that, I can't go to sleep hungry, so I took out some normal ingredients from fridge and the cabinet and started cooking. 
What I found was, some herbs, chilli oil and arborio rice. With these ingredients in front of me, I thought why not do something different today and make a fusion between Italian and Indian food. And so came my recipe of the Butter Chicken Risotto. 

Ingredients - 
Arborio Rice - 70 gms
Leftover Butter Chicken Gravy - 50 gms-70 gms
Finely Chopped Onions - 20 gms
Finely Chopped Garlic - 2 cloves
Coriander Leaves - 15 gms
Red Chillies - 2 nos
Salt - to taste
Olive Oil - 1-2 tbsp
Butter - 20 gms
Fresh Cream - 2 tbsp
Vegetable/Chicken Stock - approx 2 cup

Method -
1. In a pan heat oil, and butter, then add in the arborio rice and saute for a couple of minutes.
2. Add in the chopped onions, garlic and the red chillies and saute till the onions are translucent.
3. Once the onions are done, add in stock little at a time and stir well and let the rice cook.
4. Keep adding stock little at a time and keep stirring.
5. When the rice is half cooked, add in the Butter Chicken Gravy and mix well.
6. Keep adding stock if needed and cook the rice till Al Dente.
7. Finally add in the coriander leaves, fresh cream and season with salt.
8. Drizzle some chilli oil if needed and serve hot.

Note - 
1. Do not wash the rice, it will lose all its starchiness.
2. Keep stirring the rice continuously to avoid sticking to the pan.
3. The texture of the risotto should be like flowing lava.
4. Finish the risotto with some butter in the end.
5. Do not over cook the rice.

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