Mint Julep

Part 12, “how to make a good cocktail in- house”.

The Classic Cocktails, know how??

Mint Julep

A great cocktail for Whiskey connoisseur. The concise Oxford dictionary defines the word ‘julep’ as ‘a sweet drink , especially as a
vehicle for medicine’. The origin of the word is traced to the Arabic julab and Persian gulab, meaning ‘rose water’.
Ingredients Qty Fresh Mint Leaves 1dozen Castor or Granulated Sugar 1 tsp. Bourbon Whiskey 3-4oz Ice cubes Lots of Short straws 2nos.

Method
Place 8 of the mint leaves in julep mug or al old fashioned or old highball glass with the sugar and dash of Bourbon (enough to wet the
whole mixture). Muddle together with a pestle or the back of the bar spoon until the mint is nicely bruised. Fill the mug with crushed ice,
add 1oz. bourbon, stir until the mug has frosted. Top up with bourbon, stir and plant the reaming mint leaves into the top of the ice cubes
Insert the short straws and serve. Not only do you experience the unique essence of the drink , but the short straws mean that your
noise is permanently amongst the mint leaves, increasing the peppermint bouquet.

Paella

Aromatized Rice ,Rice preparation, Part 2

Paella

Every Spanish cook has his or her own version of paella. Which may include a wide range of ingredient in every paella is a medium -grain rice, such as Spanish Valenca or Italian Arborio, because of their texture and the way the grains cling together when cooked. Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook paella on festival days which is big enough to feed everybody.

Ingredients Qty Olive oil 1 tbsp Boneless chicken pieces 500gms Chicken sausages 2 pieces Prawns (if using cooked prawns substitute fish stock for the water) 200gms Mussels 12nos. Rice (traditionally short grain rice) 500gms Carrots, finely chopped 2nos. Medium-sized tomatoes, skinned and finely chopped 2nos. Green beans 100gms Cloves of garlic, coarsely chopped 2nos. Small onion, finely chopped 1nos. Red pepper, finely chopped 1nos. Bay leaf 3pcs. Water 1liter Dry white wine 300ml Lemon wedges

Methods

In deep pan, heat oil over medium-high, heat until very hot . Add chicken and sausages cook until brown ed , about 10 minutes. With slotted spoon, transfer chicken and sausages to bowl.Reduce heat to medium. Add onion and chopped red pepper to the pan: cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, braking up tomatoes with side of spoon, until liquid has evaporated.Stir rice, carrots, green beans, bay leafs and salt into the pan. Thinly slice sausages; return rice and chicken to the pan. Heat to boiling over high heat. Reduce heat; cover and simmer 20 minutes.Tuck mussels into paella; cover and cook 3 minutes . Tuck shrimp into paella; cover and cook just until mussels have opened. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges.

Quote

One cannot think well, love well, sleep well, if one has not dined well". -- Virginia Woolf

Part 11, “how to make a good cocktail in- house”.

The Classic Cocktails, know how??

The Sidecar

This brandy based cocktails dates back to 1931 and is attributed to the great Harry MacElhone, founder of the world famous Harry’s New York Bar.

Ingredients---------------------------------------------- Qty

Brandy (preferably Cognac ) ---------------------------1oz.

Cointreau ------------------------------------------------ 1oz.

Freshly Squeezed lemon juice ---------------------------1oz.

Method
Shake all the ingredients together with a scoop of ice and strain into a 5oz. martini glass , garnish with slice of lemon.

Aromatized Rice

Aromatized Rice

The most widely used staple food in the world is rice. Rice which is included in our lunch and dinner , is eaten with delicious curry every day. It is estimated that more than 2 billion people rely on rice as primary source of nutrition. In our food and beverage column, we will help you to aromatize your rice preparation.

Follow the basic directions to cook up fluffy rice, and then add the desired flavouring for one of those below.

Ingredients ----------------------------------Qty

Chicken Broth or Vegetable stock ----------- 1 cup .

Water ---------------------------------------¾ cup.

Regular long-grain rice -----------------------1 cup.

Salt--------------------------------------------- ¼ tsp.

Prepare the rice long with water and broth or stock, stir rice and put salt to taste. Then add your desired flavouring, given below. Do not stick to the reference , use your innovative ideas to sooth your taste buds.

Lemon- Parsley Rice
Cook as directed. Stir in 2 tablespoon chopped parsley and 1 teaspoon freshly grated lemon peel.

Cumin Rice ( Jeera Rice )
Cook as desired. add cumin seeds to rice , stir well on a low heat.
Asian RiceCook as directed but omit salt. Stir in 2 green onions, chopped . 2 teaspoon soy sauce, ¼ teaspoon sesame oil.

Lemon – Parmeson Rice

Cook as directed. Stir in ¼ cup freshly grated Parmesan cheese, 1 teaspoon freshly lemon peel , and ¼ teaspoon ground black pepper.

Coconut Rice

Cook as directed . Stir in ½ cup unsweetened coconut milk, ½ teaspoon freshly grated lime peel, and pinch ground red pepper (cayenne).

Herb-rice
Cook as desired. Chopped the desired herbs, sprinkle over the rice and stir it.

Quote

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." --Mark Twain