Cocktail No 4- Super Star Lychee

60 ml Bacardi White Rum

30 ml Lychee Liqueur

30 ml fresh lemon juice

180 ml soda

Sliced Star Fruit for garnish

Pour the rum & liqueur in a tall glass over ice. Add the lemon juice & stir. Pour the soda & garnish with Star fruit.

Cocktail No 3- Very Berry Sangria

1 bottle fruit wine. (Have used Vin Ballet Apple here)

120 ml Brandy

Sprig of Spearmint

2 cups of mixed chopped berries

Ice

Mix berries & brandy in a large pitcher & leave to marinade for an hour. Add spearmint, wine & ice. Stir & serve. 

Cocktail No 2- Apple Gin-tan

60 ml Gin

Juice of one lemon

60 ml Ginger ale

Apple juice

Ice

Pour the gin, ale, lemon juice in a tall glass. Add ice & stir. Top it with apple juice (optional a mix of apple juice & soda)

Lemonade Oriental- Cocktail 1

One of my 1st cocktail recipes posted. a creation inspired by the love of cooking Thai curries..with a refreshing touch of coconut water.

Lemon-grass syrup

100 gm sugar

100 ml water

5-6 stalks of lemongrass

Boil the sugar & water till the sugar is dissolved.  Add lemon grass, bring to boil, stirring continuously. Remove from heat & leave to cool. Strain the syrup & refrigerate.

60 ml white rum

30 ml lemon-grass syrup

Coconut water

Juice of one lime

Ice

Lemongrass to garnish

Add ice, lime juice, white rum & syrup in a cocktail shaker. Shake & pour in tall glass. Top it with coconut water & Garnish with a stalk of lemongrass.

Roasted Chicken with Apricots

300 gm Chicken breast

1 tsp each of ground cinnamon, cumin, & garlic

Salt & pepper

4 strips of bacon

5-6 pieces of dried apricot

Olive oil

Chicken stock

Slice the chicken in 4 pieces & flatten a little with a mallet. Make a paste with cinnamon, cumin, garlic, salt, pepper, & olive oil. Marinade the chicken with the paste and leave in refrigerator for an hour. Preheat the oven to 150 degrees for 10 minutes. Grease a baking dish with oil. Place the chicken pieces, line each piece with a bacon strip. Place the apricot over, pour in the chicken stock. Let it bake for an hour. Add more stock if it gets dry. Serve with bread or cous cous.

Simple baked fish

2 tbsp curds

Salt & pepper to taste

¼ th cup water

2 tsp fresh dill, chopped

1 cup dried bread crumbs

4 fillets of ravas steak (or any white fish) approx 150 gm each

Olive oil for greasing

Preheat the oven to 180 degrees C. whip curds, salt, pepper with water to slightly thick paste. Combine dill,  salt, pepper with the bread crumbs. Dip each fillet in the curd mix, then coat it with bread crumbs mix. Oil the base of a baking tray. Place the fillet & sprinkle some more oil. Bake for 15 minutes, or until the coating is brown. do not dry out the juices.

Chicken & mushrooms in red wine

The purpose of the blog is to keep the recipes simple..(for my sweet non- kitchen friendly relative) so here's something I cooked last night, which is simple enough to make a country style dish...

2 onions sliced
6-7 garlic pods cleaned
200 gms boneless breast of chicken, diced
100 ml red wine
2 tsp each of mixed herbs, paprika, black pepper powder
2 tomatoes,chopped, or 3 tbsp tomato puree
Salt to taste
Olive oil for cooking

200 gms mushrooms, sliced
2 tsp butter
1 tsp crushed garlic
Salt to taste

Heat the butter in the pan, add mushrooms, a little salt & sautee till limp. Let the water evaporate. Remove from pan.

In a separate pan, heat the olive oil on medium flame. Add the garlic pods & onions. Cook till the onions are soft & translucent. Add the chicken. Still every few minutes. Once chicken cooked on the outside, add the salt. Cook till all the water from the pan evaporates.

Add the tomato puree. Cook for a few more minutes till the colour turns darker.

Add the herbs, paprika, pepper. Sir in the mushrooms, top it up with red wine.( if required, some water) Let it cook on slow fire till the gravy is reduced unto 25% and the chicken is soft with flavours. Serve with rice, or crispy bread..