Finely sliced red onion: 1/2 cup Cucumber (diced): 3 cups Purple cabbage: 1 1/2 cup Avocado (ripened, diced): 1/4 cup Orange: 4 segments Shelled edamame (defrosted): 2 cups Unsweetened toasted coconut flakes: 1/2 cup Roughly chopped almonds: 1/4 cup
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Few good shakes of black pepper Coconut Lime Quinoa Salad For the dressing: Orange juice: 2 tbsp Lime (juiced): 1
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Apple cider vinegar: 2 tbsp Olive oil: 2 tbsp
Method: - Boil the quinoa in water according to package directions. This should take about 12-15 minutes, and all water should be absorbed. Remove it from the heat, fluff with a fork and allow it to cool. - Whisk together the dressing in a small bowl and set aside. - Prepare all remaining ingredients as indicated above and toss them together in a very large bowl. When the quinoa has cooled, add it to the mixture, along with the dressing. Stir well to coat. - While this salad can be enjoyed right away if you like, for best results, let it sit for at least 30 minutes - or overnight if you can. - The quantity of dressing used is fairly small relative to the size of the salad because the lime, fresh herbs, orange segments and avocado do an amazing job at creating flavor and moisture.
(Recipe by Sous Chef Sanjay Rawat of Bengaluru Marriott Hotel Whitefield)
Ingredients: Risotto rice: 60 gms Wild mushroom: 30 gms Butter: 25 gms Veg broth: 60 ml Olive oil: 15 ml White wine: 10 ml Cheese tuile: 1 no Parmesan cheese: 25 gms
Wild Mushroom Risotto Method: - Melt butter in heavy large skillet over medium-high heat. - Add mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. - Transfer mushrooms to medium bowl. - Bring cups veg broth to simmer in medium saucepan; keep warm. - Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat. - Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. - Add white wine and stir until liquid is absorbed, about 1 minute. - Add cup warm veg broth broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by , stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. - Stir in sautéed mushrooms. Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. - Stir in grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired. - Garnish with Cheese tuile
(Recipe by Swatantra Gautam, Executive Chef at Azaya Beach Resort, Goa)
Nasi Goreng Method: - Heat a tablespoon of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant. - Add prawn, sambal sauce, Fish sauce, oyster sauce. - Add the chili paste followed by the rice. Turn up the heat. - Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok. - Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy. - Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up. - Serve the rice with a few slices of cucumbers and tomatoes. - Garnish with chicken satay, fried eggs, prawn crackers.
(Recipe by Swatantra Gautam, Executive Chef at Azaya Beach Resort, Goa)
House Party? Try These Simple And Delicious Cocktail Recipes
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Red, white or sparkling, wine in every form is to be loved. Those with a taste for wine know just how delightful the beverage is. From the flavour to the effect, one simply can’t stop at a glass of this delight. However, there is always room for improvement; you can play with the flavours, add a few ingredients and prepare a wine cocktail.
All you need is wine and a few ingredients to whip up a cocktail good enough to blow your mind.
(Recipes courtesy: Grover Zampa)
Red, white or sparkling, wine in every form is to be loved. Those with a taste for wine know just how delightful the beverage is. From the flavour to the effect, one simply can’t stop at a glass of t..
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Ingredients
Grover Art Collection Sauvignon Blanc: 90 ml
Dark rum: 30 ml
Vanilla extract: 10 ml
Pineapple juice: 10 ml
Method
- Add all ingredients in a cocktail shaker and mix for 10 seconds
- Take a highball glass and fill it with ice
- Strain the drink over ice
- Squeeze a lime over it and empty cocktail in the glass
IngredientsGrover Art Collection Sauvignon Blanc: 90 mlDark rum: 30 mlVanilla extract: 10 mlPineapple juice: 10 mlMethod- Add all ingredients in a cocktail shaker and mix for 10 seconds- Take a highb..
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Ingredients
Grover Art Collection Chenin Blanc: 60 ml
Zampa Soirée Brut: 60 ml
Lemon juice: 10 ml
Vodka: 30 ml
Sugar syrup
Grapes for garnish
Method
- Mix all ingredients
- Set aside for an hour
- Garnish with grapes
- Serve chilled
IngredientsGrover Art Collection Chenin Blanc: 60 mlZampa Soirée Brut: 60 mlLemon juice: 10 mlVodka: 30 mlSugar syrupGrapes for garnishMethod- Mix all ingredients- Set aside for an hour- Garnish with..
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Ingredients
Grover Art Collection Rosé: 90ml
Gin: 30 ml
Strawberry puree
Lime juice and syrup
Method
- Mix all the ingredients in a shaker
- Serve in highball glass
IngredientsGrover Art Collection Rosé: 90mlGin: 30 mlStrawberry pureeLime juice and syrupMethod- Mix all the ingredients in a shaker- Serve in highball glass
