This long weekend if you are not in the mood to go out, there is always a second option for you. You can cook the five-star special Easter or Baisakhi dishe with the help of these recipes shared by the chefs of Vivanta Dwarka.

Awadhi Lamb biryani

1. Goat Curry Cut 600 Gms
2. Basmati Rice 700 Gms w Onions 120 Gms
3. Fresh Yogurt 200 Ml
4. Ginger-Garlic Paste 24 Gms  
5. Green Chillies 10 Gms
6. Red Chilli Powder 5 Gms
7. Turmeric Powder 20 Gms
8. Coriander Powder 8 Gms
9. Green Cardamom Powder  5Gms
10. Garam Masala Powder  20 Gms
11. Lemon Juice 80 Ml
12. A Pinch Of Saffron
13. Milk  200 Ml
14. Coriander Leaves 20 Gms
15. Mint Leaves Chopped    24 Gms
16. Ghee 300 Ml
17. Vegetable Oil 300 Ml
18. Salt 10 Gms

Method:

• Wash mutton and take it in a vessel. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat. Cook the meat on slow flame.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour. Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer.
• Finally, spread the fully cooked rice. Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes. Awadhi mutton biryani is ready to serve.

Baigan mirch ka salan

1. Baigan 500 Gms
2. Achari Chilli 200 Gms
3. Poppy Seed 50 Gms
4. Peanut 100 Gms
5. Whole Coriander 50 Gms
6. Cumin Seed 50 Gms
7. Red Chilli Whole 30 Gms
8. Sesame Seed 30 Gms
9. Mustard Seed 5 Gms
10. Turmeric 10 Gms
11. Red Chilli Powder 5 Gms
12. Ginger-Garlic Paste 24 Gms
13. Kalonji 5 Gms
14. Hing 2 Gms
15. Tamarind Pulp 100 Gms
16. Salt 10 Gms
17. Coconut Dry 50 Gms
18. Oil 100 Gms
19. Curry Patta 5 Gms

Method:

• Fry baigan and green chilli and keep aside.
• Make a fine paste of dry roasted peanut, poppy seed, sesame seed, whole coriander, cumin seed and dry coconut and keep aside.
• Heat the oil and add mustard seed, kalonji, red chilly whole, curry patta and hing. w Add ginger garlic paste, turmeric and then add the grinded paste.
• Cook till oil comes up and add tamarind pulp and cook for 10 minutes.
• Add fry baingan and green chilli and serve garnished with coriander.

IPL Treat

Hook, Sweep and Slog all at one go with an exciting IPL treat laid out for cricket lovers and guests at Leela Ambience Convention Hotel’s elegant Cherry Bar and Club Cuba .Enjoy the live matches with combination of Indian and foreign liquors along with lip smacking vegetarian and non vegetarian appetizers. On till May 19, the offer is available on all match days from 4 pm to 12:30 am.

IPL is a perfect merger of sports and entertainment. And such is the appeal of this cricketing event that guests want to watch these matches in a nice cool place in the company of friends. So combining all these features - the Cherry Bar and the Club Cuba, the Leela Ambience Convention Hotel’s classy bar are offering combination of premium beverages and scrumptious finger food such as Marinated Chicken Piccatas, Mustard Flavoured Fish Kebab, Cashew and Peas Kebab and Garlic Flavoured Cottage Cheese Kebab along with their regular menu.