RABRI WITH SAFFRON

                                                                                                                                   
INGREDIENTS :-
1. 1 litre full cream milk 
2. 1/4   saffron (a pinch saffron)  
3. 1cup condesed milk 
4. Handful of almond and pesta (chopped)
5. 1/4 teaspoon elaichi powder   

Put milk .  Condensed milk ,saffron in a microwave bowl and High for 10 minutes at 70% power . Add pesta and almonds  and microwave it for 10 minutes till thick . Garnish with Pesta, Almond and Elaichi powder . Served Chilled.

PANCH PHORON

PROCESS TO MAKE PANCH PHORON

The people who live (specially East Indian) is used this unique spice mix to season many dishes.

This is a blend of five spices and lend a lovely aroma when add to the dish.

         INGREDIENTS:-

          1. CUMIN SEEDS

    2. ANI SEEDS

            3. FENNEL SEEDS

                    4. FENUGREEK SEEDS

5. NIGELLA

Mix all this ingredients in equal quantities. 

    

FROSTY TEA

INGREDIENTS:-

1 Cup strong tea liqueur

5 5ml lime juice or to taste

150ml orange juice

1tbs sugar or to taste

1-inch piece cinnamon

1 bottle chilled tonic water

1 tbs mint leaves, finely chopped

Crushed ice

Ice cubes

Mint sprigs for garnish

METHOD:-

Place tea liqueur, orange and lime juices, sugar, mint leaves and cinnamon stick in a jug.

Add crushed ice and mix well till the sugar dissolves chill for 1-2 hours. Remove cinnamon stick and stir in tonic water. Place 2-3 ice cubes in a chilled glass, pour in forsty tea, garnish with mint sprigs and serve immediately.                                                                                            serves:- 3

BEKTI TERIYAKI

INGERDIENTS:-

600gm Bekti fillet,cut intostrips or small pieces

2tbs oil use salt too according to need for taste.

Parsley sprigs for garnish 

FOR THE TERIYAKI SAUCE:-

1tspCastor sugar

1 1/2 tsp brandy

                                                       1tsp white wine

                                                       2tbs dark soya sauce

ACCOMPANIMENTS:-

2-inch fresh ginger piece,peeled and julienned

50gm radish, peeled and julienned

METHOD:-

To make the sauce, place all the ingerdients in large bowl and stir until the mixture is weel-blanded and the suger has dissolved. place Bekti pieces in this mixture and coat well.Marinate for 20-25 minutes. Place the accompaniments in two separate small platters and chill in the fridge.Heat oil in a wok until smoking. Remove fish pieces form the marinade and drain,add fish to the wok in batches and stir-fry for 3-4 minutes or until cooked through.Remove with a slotted spoon and place on a platter.Garnish with parsley springs and serve the ginger and radish on the side.