Millo
SPINACH RICE PEPPER PESTO
Rice PEPPER PESTO
Olive OIL 20 GM Olive OIL 20GM
BUTTER 20 GM RED PEPPER 500 GM
CHOPPED Onions 50 GM ONION 100 GM
CHOPPED BELL PEPPER 50 GM CELERY 50 GM
JULIENNE BROCCOLI 50 GM CASHEW 10 GM
JULIENNE BABY CORN 50 GM AMUL CHEESE 20 GM
JULIENNE ZUCCHINI 20 GM GARLIC 10 GM
BASMATI RICE 200 GM
SALT TEST TO SALT
SEASONING 10 GM
PEPPER PESTO 100 GM
CREAM 20 GM
CHEESE 30 GM
Chopped Coriander 50 gms
Method:
For Pepper Pesto:
Grilled the vegetables in a oven, bring it to normal temperature and make a puree out of it.
For Rice:
In Olive Oil sauté the vegetables, after turning a bit brown add the rice with appropriate seasonings.
Burritos Mojados
BURRITO Burrito Stuffing
Olive OIL 10 GM CHOPPED GARLIC 0.5 GM
SALT 2 PINCH OF SALT DICE BELL PEPPER 20 GM
Basmati RICE 200GM DICE ONION 20 GM
MEXICAN CURRY 100 GM TOMATO SAUCE 70 GM
RAJMA 50 GM ONION SAUCE 75 GM
BLACK BEANS 50 GM Taco SEASONING 10 GM
Taco SEASONING 10GM
ONION (Julienne ) 20 GM
Julienne BELL PEPPER 25 GM
Tomato Cheese SAUCE 100 GM
AMUL CHEESE 20 GM
ORANGE CHEDDAR 10 GM
BUTTER 10 GM
Method:
For Stuffing:
Take oil, add on “burrito stuffing” ingredients with exotic vegetables. Let it cook for a while and stuff the mixture in a corn tortilla bread.
Make a Tomato cheese sauce pour it on the burrito & bake it for 10 minutes till the cheese melts.
Miso Udon Hot Pot
Sesame Oil 2 ml
Chopped Garlic 5 gms
Miso Paste 1 tbsp
Boiled Udon Noodles 15 gms
Salt & Pepper 5 gms
Nori Sheet 10 gms
Roasted Sesame seeds 10 gms
Stock Water 100 ml
Method:
In sesame oil saute chopped garlic, add miso paste, salt & pepper.
Once the brooth comes to a boil, add the remaining ingredients with noodles in the end.
Soup is ready to serve
Mocktail – Flavours of Democracy
Glass: G&T
Ice: crust
Method: shaken
Mixologist: Sneha bangera
Ingredients
Basil: handful
Mint: handful
Kaffir lime: 1-2 leaf
Elderflower syrup: 22.5ml
Orange Oleo saccharum: 60 ml
Lime: 30ml
Sprite: to top
Garnish: orange slice & zest
Procedure:
1. Take mint, basil and kaffir lime leaves add into a shaker
2 . Add elderflower and lime into the shaker and shake well
3. Shake and dump into the G&T glass
4. Now make layers of crush ice and then pour orange oleo saccharum on top
5. Top with Sprite
6. Garnish with orange slice and zest and serve
Balmy
Cheese Chipotle Paneer Quesadilla
Ingredients:
90 grams Paneer Diced (marinated in Chipotle adobo sauce)
2 tbsp chipotles in adobo sauce
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 teaspoon each oregano, cumin, paprika, sugar
½ teaspoon salt
½ teaspoon pepper powder
15 gms diced tomatoes
15 gms blanched corn
15gms red & yellow peppers diced
1 teaspoon cilantro chopped
Avocado Guacamole
2 small avocados
¼ cup dices tomatoes
¼ cup lime juice
¼ cup fresh cilantro
4-5 pickled jalapeno slices
2 garlic cloves, minced (optional)
½ teaspoon salt
Quesadilla ingredients
10″ flour tortillas
1 cups cheddar cheese, shredded
1/2 cup italian cheese blend
1tbsp Butter salted
Preparation
* Before making Quesadilla mix all the ingredients of Guacamole in a mixing bowl and keep it on a chunky consistency and keep refrigerated
Make the quesadillas
* Heat a large fry pan over medium heat with a drizzle of oil. Once heated, lay one tortilla in the pan and place all the ingredients on the tortilla in a half moon style on one side of the tortilla. * Sprinkle the cheese and cover it in half moon using spatula.
*Cook for about 2-3 minutes or until golden, then carefully flip and cook another 2-3 minutes until golden and melty.
*Serve warm with avocado Guacamole and your favorite garnishes!
