COOKING DEMO AT CENTURY PARK HOTEL

 After the successful September 15 opening of Century Park Hotel’s Indian Food Festival, which is the hotel’s joint offering with Asia’s first airline, Philippine Airlines and TajSATS, leader in Asia’s airline catering services, our guest Indian culinary experts Chefs Ashish Kumar Sanyal and Jagdish again took the limelight as they revealed the secrets of authentic Indian cooking last September 20, 2011.

 For those who want to whip up their own Indian feast at home, here are two genuine Indian dishes featured in the recent cooking demo:     

Prawn Malai Curry Recipe

 Prawn Malai Curry goes very well with rice. Learn how to make/prepare Prawn Malai Curry by following this easy recipe.

Ingredients:

 • 1/2 kg Prawn

• 1/2 Inch piece ginger

• 1 Cup coconut milk
• 1 Medium size onion, chopped
• 1 Pod garlic
• 2 tsp Sugar
• 4 Slit green chilies
• 1 tsp Red chili powder
• 2 Bay leaves
• 2 Whole cardamoms

• 1/2 Inch piece cinnamon
• 4 Whole cloves
• 1 tbsp Cooking oil
• 1/2 tsp Turmeric powder
• Salt to taste
• Water as required

How to make Prawn Malai Curry:

1. Clean and devein the prawns properly.
2. Rub turmeric powder and 1/2 tsp salt on the prawns.
3. Take oil in a pan and heat.
4. Fry prawns until light brown, set aside.
5. Grind garlic and ginger to make a fine paste.
6. Grind cardamom, cinnamon and cloves to a fine powder.
7. Heat oil and saute onions till light brown.
8. Add garlic-ginger paste, bay leaf, red chili powder, green chiles to it and fry for 5 to 7 minutes
9. Add prawns, coconut milk, sugar, the ground spices, salt and little water.
10. Cover the vessel and simmer over medium flame for about 10 minutes.

LAMB KEBABS

 These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chili chutney.

     ·         juice of half lemon

·         450g/1lb lamb mince

·         1 tablespoon oil

·         55g/2oz fresh coriander leaves (washed and chopped)

·         4 cloves garlic (crushed)

·         4 green chilies (de-seeded and chopped)

·         ½ tsp coriander powder

·         1 tsp cumin powder

·         ½ tsp black peppercorns (crushed)

·         ½ tsp turmeric powder

·         ½ tsp garam masala

·         2 tsp grated ginger

·         1 tsp salt

How to make Lamb Kebabs:

1.      Mix two teaspoons of lemon juice and the lamb mince in a bowl.

2.      Blend the oil, garlic, ginger, chilies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.

3.      Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all rounds. Alternatively, shape the mixture into small patties.

4.      Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.

There’s something mystical and intrinsic about all Indian food. The exotic blend of herbs and spices, and the intricate preparation, are all intended to let the aromas and flavors sink into your senses. It fires your appetite until you and your taste buds succumb to temptation. So continue to indulge in the zesty exquisite flavors of India from September 15 to 24, 2011 only at Cafe in the Park.

For inquiries and reservations, please call (632) 528-5827 and (632) 5285829 or email foodbev@centurypark.com.ph