KNOW YOUR CUTLERY AND CROKERY BEFORE YOU SERVE

Jhalak JUICE GLASSES

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WINE GLASSES

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BRANDY / COGNAC GLASSES

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COCKTAIL GLASSES

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CHAMPAGNE GLASSES

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SHOT GLASSES

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VODKA GLASSES

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MILKSHAKE GLASSES

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SPOONS , FORKS AND KNIVES

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 PLATES AND BOWLS

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TABLE ARRANGEMENT

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PLATE SIGNALS 

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LEMON RASAM

                            

                             

INGREDIENTS 

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Water.                       3 cups

Green chilli.              5 - 6

Curry leaves

Turmeric powder.      1/4 teaspoon

Salt to taste

Lemon juice.             2 teaspoons

Fresh coriander for garnishing

Mustard and hing ( asofotedia ) for seasoning

                                                      METHOD

                                                      =======

1 . Pour 3 cups of water in a vessel .

2 . Add turmeric , salt , curry leaves to the water 

3 . Slit the green chillies in the center and add it to the water .

4 . Boil this for about 10 - 15 minutes . 

5 . Season with mustard and hing .

6 . Add finely chopped coriander .

7 . Just before serving add 2 teaspoons of lemon juice . Never add lemon juice when the rasam is hot , it tends to taste bitter .

CUCUMBER RAITHA

 INGREDIENTS 

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Cucumber.               1

Grated coconut.       1/4 cup

Green chilli.              5 - 6

Mustard.                   1/4 teaspoon

Curd.                        1 big cup

Fresh coriander.    

                                                   METHOD

                                                  ========

1 . Peel and finely chop cucumber .

                          

2 . Grind the coconut , green chillies , mustard and coriander without adding water.

3 . Beat up the curd nicely . Add cucumber and the grinded stuff to the curd .

4 . Add salt before serving . If you add it earlier , the raitha becomes too watery because of the cucumber .

5 . Seasoning with mustard is optional .

NEER DOSA

                                    

                                 

INGREDIENTS 

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Raw rice , soaked.                     1 cup

Salt to taste

Oil for cooking

                                                      METHOD

                                                     ========

1 . Soak the rice in water for at least 2 hours . Then drain and wash it .

2 . Add water and grind to make a very fine batter .

3 . Add salt and more water if necessary to make a thin batter of pouring consistency .

4 . Heat a non-stick tava  , grease the tava with little oil and pour a ladleful of batter from a little height so that you get plenty of holes . Do not try to spread the batter with a spoon .

          

                    

5 . Cook the dosa on one side only taking care that it does not turn brown . Fold it to make a semi circle .

6 . Serve hot with chutney .

QUICK RAWA IDLI

INGREDIENTS 

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Semolina ( RAWA ).                 2 1/2 cups

Buttermilk.                             4 cups

Fruit salt.                               1 tablespoon 

Oil.                                        2 tablespoons

Salt to taste

Ghee for greasing

FOR THE TEMPERING

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Cumin seeds ( jeera ).            1 teaspoon

Chopped green chillies.         As per your taste 

Curry leaves ( kadi patta ) 

Oil                                          1 tablespoon

                                                         METHOD

                                                        ========

1 . Mix semolina , buttermilk , and salt together in a bowl . Keep aside for 30 minutes .

2 . Prepare a tempering by heating the oil and adding cumin seeds , green chilli and curry leaves . When the cumin seeds crackle , add the tempering to the semolina batter .

3 . Add the fruit salt , mix well and pour the batter into greased idli moulds . Steam for 10 minutes .

4 . Serve hot with a chutney of your choice .

   

IDLI

INGREDIENTS 

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Parboiled rice.                                  3 cups

Whole black gram ( urad dal )          1 1/4 cup

Salt to taste

Ghee for greasing

                                                      METHOD

                                                      =======

1 . Wash and soak the rice and urad dal in luke warm water for 4 - 5 hours .

2 . Drain , wash and grind to a smooth paste .

3 . Add little salt to the batter and keep aside overnight to ferment .

4 . Put spoonful of batter into greased idli moulds and steam for 15 minutes .

5 . Serve hot with coconut chutney and sambar .

THANDAI

                  

                               

INGREDIENTS

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Full cream milk.                              1 1/2 litres

A few saffron threads

Sugar.                                             1 1/2 cups

Almonds , peeled & blanched.         15 - 20

Cashew nuts , soaked.                     10 - 15

Pistachios , peeled & blanched.       20

Melon seeds ( magaz ).                    3 tablespoons

Poppy seeds ( khus khus )               3 tablespoons

Green cardamom seeds.                 1 teaspoon

Dried rose petals.                           20 - 25

Cinnamon.                                      1 inch

Black peppercorns.                        8 - 10

                                                         METHOD

                                                        ========

1 . Bring milk to boil in a pan ; add saffron and sugar and simmer for a few minutes .

2 . Grind almonds , cashew nuts , pistachios , melon seeds and poppy seeds with a little milk to a fine paste .

3 . Add the paste to the milk and mix well ; simmer for 3 - 4 minutes .

4 . Grind cardamoms , dried rose petals , cinnamon and peppercorns to a fine powder .

5 . Add the powder to the milk and mix well .

6 . Chill the thandai for an hour . 

7 . Pour in glasses , garnish with some blanched almonds and mint leaves .

ORANGE COLADA

                          

                                  

INGREDIENTS 

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Orange squash.              2 cups

Orange slices.                4

Vanilla ice cream.          2 cups

Coconut milk.                8 tablespoons

Crushed ice

                                                          METHOD

                                                          =======

1 . Pour orange squash  , vanilla ice cream , coconut milk and crushed ice into a shaker and shake well for 15 - 20 seconds .

2 . Pour the mixture into glasses .

3 . Fix an orange slice onto the rim of each glass and serve immediately .

    

MANGO MARGARITA

                                   

                                

INGREDIENTS 

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Bottled mango drink.             2 cups +  2 tablespoons

A few saffron threads

Sugar.                                    8 tablespoons

Chilled soda.                          2 cups

Ripe mango cubes.                2 tablespoons

                                                          METHOD

                                                          =======

1 . Soak saffron in 2 tablespoons of mango drink.

2 . Place sugar in a pan and heat till it caramelises . Leave to cool .

3 . Dip the rims of margarita glasses in the caramelised sugar . 

                   

4 . Divide the mango drink equally among glasses and top up with chilled soda .

5 . Swirl the saffron over and garnish with mango cubes . 

JALJEERA

INGREDIENTS

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Cumin seeds , roasted & ground.            2 tablespoons

Fresh mint leaf paste.                             2 tablespoons

Fresh coriander leaf paste.                     1/2 teaspoon

Dried mango powder ( amchur ).            1 tablespoon

Black salt.                                              1 tablespoon

Lemon juice.                                          3 tablespoons

Sugar.                                                    1 teaspoon

Fresh mint leaves to garnish 

                                                    METHOD

                                                   ========

1 . In a large jug, mix cumin seed powder , mint paste , coriander paste , amchur , black salt , lemon juice and sugar .

2 . Add 5 cups of chilled water and stir till all the ingredients are well blended .

3 . Pour into glasses , garnish with mint leaves and serve chilled .

MINTY ICED SPICED TEA

                                       

                              

INGREDIENTS

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Fresh mint leaves              15 - 20

Tea leaves.                        5 teaspoons

Chopped ginger.               1/2 inch

Cinnamon.                        1 inch

Sugar.                               7 tablespoons

Lemon juice.                     3 tablespoons

Fresh mint sprigs.             To garnish

        

                                                    METHOD

                                                    =======

1 . Boil 5 cups of water with ginger and cinnamon . Add sugar and tea leaves and boil for a minute .

2 . Add 8 to 10 fresh mint leaves ; remove from heat , strain and set aside to cool . Stir in the lemon juice .

3 . Pour one cup of the decoction mixed with the remaining mint leaves into an  ice tray and freeze to make  tea flavoured ice cubes .

4 . Place the remaining decoction in the refrigerator to chill .

5 . To serve , pour  the chilled tea into tall glasses .

6 . Add a few flavoured ice cubes , decorate with sprigs of mint and serve immediately . 

                             

GINGER LEMONADE

                         

                                 

INGREDIENTS

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Grated ginger.               2 inches

Lemon juice.                 3 tablespoons

Sugar.                           1 cup

Lemon wedges.            8

Fresh mint sprigs

Ice cubes

                                                         METHOD

                                                       ========

1 . Combine ginger and sugar with 2 cups of water in a pan . Bring the mixture to boil , stirring continuously until the sugar dissolves . Simmer for 3 minutes .

2 . Strain the syrup through a piece of muslin and set aside to cool .

3 . Combine the syrup with 2 1/2 cups of water . Add the lemon juice and stir well .

4 . Pour into glasses . Add ice cubes , lemon wedges and mint leaves . Serve immediately .

VANILLA COLA

INGREDIENTS 

===========

Chilled cola.            6 cups

Vanilla ice cream.    4 scoops

                   

                                                   METHOD

                                                   =======

1 . Blend cola with vanilla ice cream till smooth .

2 . Pour into tall classes and serve immediately .

BANANA STRAWBERRY MEDLEY

                               

                                                 

INGREDIENTS

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Bananas , peeled & sliced.               4

Strawberry crush.                            8 tablespoons

Cream.                                            2 cups

Strawberry slices.                           4

Crushed ice.                                   2 cups 

                                                         METHOD

                                                       =========

1 . Process bananas , strawberry crush , cream and crushed ice in a blender at high speed until well blended .

2 . Pour the mixture into individual glasses .

3 . Decorate each glass with a strawberry slice and serve immediately .

BLACK GRAPE SHERBET

             

                                  

INGREDIENTS

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Black grape juice.                4 cups

Cumin seeds.                       3/4 teaspoon

Carom seeds ( ajwain ).        1/2 teaspoon

Fennel seeds ( saunf )           1 teaspoons

Black salt.                             3 teaspoons

Tamarind pulp.                      1 1/2 tablespoon

Crushed ice

Black & green grapes to garnish

                                                  METHOD

                                                =========

1 . Dry roast cumin seeds , fennel seeds and carom seeds  . Grind all these with black salt to make a fine powder .

2 . Pour the grape juice into a jug ; add the grounded powder and tamarind pulp and mix well .

3 . Add the crushed ice and mix well .

4 . Pour into old fashioned glasses and garnish with grapes .