Sunday fun-day with recipes from Bo-tai Switch

By IANSlife Features

New Delhi, Jan 31 (SocialNews.XYZ) BO-TAI Switch, strategically located in a cozy nook, at the plush environs of Shangri-La's -- Eros, hotel in Delhi, is the latest to join the elite premium dining segments in the Capital. The verbal pun on 'Switch' in connotes the dynamics of a chic dining space through the day which transitions into a high-energy, pulsating bar post-midnight which is a hot favourite among millennials in the city. IANSlife presents recipes for a few of the restaurants mouth watering dishes and yummy cocktails for you to try this Sunday

signature cocktail - hem and lion

• Tequila - 50 Ml
• Watermelon Juice - 40ml
• Thai Red Syrup - 15 Ml
• Lemon Juice - 20ml
• Ginger Juice - 15ml
• Hibiscus Tea - 40ml
• Sugar Syrup - 10ml
• Saline Solution - 5 Dash
• Method - Shaken
• Garnish - watermelon slice, mint, flowers

  preserved raw mango & avocado salad (a vegan favourite)

  Arugula Lettuce 50 Gm
  Preserved Raw Mango 20 Gm
  Avocado 80 Gm
  Coriander Dressing 50 Gm
  Cherry Tomato 10 Gm
  Roasted Coconut Flakes 5 Gm
  Chilli Powder 2 Gm
  Breakfast Sugar 2 Ml
  Seasoning Powder 5 Gm
  Fried Shallots 5 Gm
  Fried Basil Leaves 4-5 Leaves

  Method

• In a Mixing Bowl Add Arugula Lettuce, Cherry Tomato and Raw Mango Relish.

• Mix It Well by Adding Coriander Dressing in It.

• Put It in a Serving Plate.

• Take Half Avocado and Cut It in 4 Equal Sizes, Vertically.

• Put the Coriander Dressing in Avocado and Mix It Well.

• Keep It on the Top of Arugula. Garnish It With Roasted Coconut Flakes, Seasoning Mix, Fried Basil and Shallots.

• Serve It Cold.

  For coriander dressing

• Fresh coriander 250 gm

• Sweet chilli sauce 300 gm
• Fresh green chilli 9-10 pcs
• Salt 1tsp

• Garlic 100 gm

  Method

• Put all the above ingredients in mixer grinder.

• Grind it till it becomes a smooth paste.

  caramelized crispy prawns, thai raw mango

• Prawn 8/12 4 No.

• Chopped Onion 100 Gm
• Chopped Garlic 40 Gm
• Chopped Fresh Red Chilli 10 Gm
• Raw Mango 40 Gm
• Honey 1 Tbsp.
• Oyster Sauce 1 Tbsp.
• Broth Powder 5 Gm
• Coriander Roots 5 Gm
• Corn Flour 50 Gm
• Oil for Frying
• Fried Basil 4-5 Leaves
• Fried Garlic 2 Gm
• Fried Shallots 2 Gm

• Fried Kaffir Lime Leaves 2 No

  Method

• In a wok, saute chopped onion, garlic, red chilli and raw mango.

• Add the seasoning, honey, oyster sauce and broth powder till the onion gets caramelized. finish it by adding chopped coriander roots.

• Cook it well, and in the meanwhile dust the prawn with corn flour and deep fried it till it becomes crisp.

• Put the crispy prawns in the above sauce. toss it well in a way that each prawn is well coated with the sauce.

• Served hot it in a platter. garnish it with fried garlic; shallots, basil and kaffir lime leaves.

  (IANSlife Features can be contacted at ianslife@ians.in)

Source: IANS