Sweet Corn Coriander Butter 
Ingredients

• Grill cottage cheese 154 gm
• Tomato compote dressing 100 gm
• Sichimi 5 gm
• Potato starch 50 gm 

For the Sauce

• Tomato cubes 150 gm
• Cardamom 5 gm
• Sugar 100 gm
• Soy 10 ml
• Chilli flakes 5 gm
• Red wine vinegar 5 ml

Method

• Peel the whole sweet corn cob, cut it into half and then into medium sizes and set aside.
• Take a medium-sized pan, add water, sugar and butter, give it a boil.
• When the water starts boiling, add sweet corn and cook it for 3 hours on slow fire (or pressure cook quicker).
• Take out sweet corn, cool.  
• The sweet corn, put in the charcoal and grill.
• Put the skewer arrange on the plate, warm the sauce pour over and serve hot.

Method for the Sauce              

• Cut the tomatoes into small cubes and set aside.  
• Take a pan, add little oil, add tomatoes, cardamom and cook until tomatoes are soft.
• Add sugar, chilli flakes, soy, red wine vinegar and cook over slow fire for 40 minutes.

Beef Tenderloin 
Ingredients

• Beef tenderloin-180 gm
• Spicy sauce 50 gm
• Green chilli 3 gm

Method

• Grill fresh green chilli, and soak into soy, dust tenderloin with salt and crushed black pepper.
• Put Tenderloin into a lava stone griller and cook the tenderloin.
• In a small bowl add the sauce. 
• Garnish the tenderloin with soy soaked green chilli and serve hot.