Lord Of The Drinks

Crab Meat & Philadelphia English Roll

Ingredients:  

∙ Crab Meat 100gms 

∙ Philadelphia cheese 40gms 

∙ Truffle oil 2ml 

∙ Salt & crushed black pepper to taste 

∙ Chilli flakes 2gms 

∙ Roasted garlic: 15gms 

∙ Finely chopped red & yellow bellpepper 20gms

∙ Truffle oil 2ml(optional) 

∙ Cornflour 1 Tablespoon

Method: 

∙ First clean the crab Meat & dry into the strainer.  

∙ Then add all ingredients & mix well then put into the fridge for 1  hr. 

∙ Mix cornflour and water in a small bowl (for sealing the rolls).

 ∙ Carefully peel off one spring roll wrapper, keep the others  covered under a damp tea towel. 

∙ Place the roll sheet a diamond position. Place a very heaped  dessert spoon of filling on the bottom.  

∙ Roll up halfway, fold sides in, then finish rolling. Use cornflour  sludge to seal.  

∙ Again keep in refrigerator for 15 minutes. 

∙ Then fry into the medium heat oil until golden brown.  ∙ Serve with sweet chilli sauce or mayonnaise.

Mustard Custard Fish Tikka 

It is a flavorful fish marinated with homemade mustard kasundi, yogurt and some  chef special secret spices. It is an extremely popular dish & perfectly goes with  chilled beer. 

Ingredients: 

∙ Bhetki Fish- 250gm  

∙ Hung Curd- 100gm  

∙ Salt  

∙ Kasundi- 25gm  

∙ Mustard Oil- 50ml  

∙ Green Chili Paste- 5gm  

∙ Cumin Powder- 5gm  

∙ Black Salt  

∙ Red Chili Powder- 5gm 

∙ Ginger Garlic Paste- 25gm 

∙ Chat Masala  

Method: 

∙ Wash and pat dry all bhetki fish pieces. 

∙ In a bowl, put hung curd, salt, mustard paste, kasundi, ginger garlic paste, green chilli  paste, jeera powder, garam masala, mustard oil, red chilli powder and make a smooth  marination.  

∙ Now add the marination in fish and mix well. 

∙ Cover the marinated fish and keep in fridge for 3-4 hours.

∙ Then cook in clay oven (tandoor) and put some chat masala. 

∙ Serve with mint sauce & onion

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