OHRIS FAR EAST Banjara Hills,Rd. no.12 Hyderabad Have been visiting this place to satisfy my Chinese food cravings,recently been there with friends and tasted there new delicacies introduced in the menu. Talking about this place; It is located in the commercial hub of the city, Banjara Hills offers diners a culinary journey to the far east with a host of flavourful Pan Asian dishes. Food is prepared by trained chefs using authentic ingredients to ensure that it is loved by all. This place is huge with oriental ambiance,soothing music and can easily accommodate 100-150 people. We started of with refreshing mocktails; ‘Drak Maken’ which was Pomegranate Juice with lime fresh mint & soda. ‘Spicy Guava’ was my favorite as it had that lovely guava taste with a hint of tangy chilli masala flavour. ‘Lychee Queen’ was an amazing blend of lychee in coconut milk giving creamy and sweet texture to the tastebuds.   SPICY GUAVA             DRAK

Ingredients •200 ml-vegetable oil •1-onion, chopped •800 gm-lamb leg or shoulder, on the bone, chopped into 6 cm pieces •1 tbsp-crushed garlic •2 tbsp-salt •2 litres-(8 cups) water •75 g-(⅓ cup) white sugar •2 tsp-garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) •1½ tsp-freshly ground cardamom •1 kg-sella basmati rice, soaked in cold water for 4 hours or overnight •250 g-carrots, peeled and cut into batons •75 g-sultanas •75 g-mixed slivered almonds and pistachios, to garnish Instructions You'll need to begin this recipe 4 hours ahead, or overnight if time permits. Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides. Add the water, reduce heat to low and cook, skimming surface occasionally, for 1½ hours, or until lamb is tender. Remove lamb from pan and set

Ingredients : 220g unsalted butter, at room temperature 200g plain flour/all-purpose flour 1 teaspoon baking powder 200g fine or powdered sugar (confectioners sugar or icing sugar) 4 eggs 1/2 tsp salt 4 tablespoons fresh milk 1 teaspoon vanilla essence 2 tablespoons cocoa powder Instructions : Preheat the oven to 375°F. Lightly grease the pan with some butter. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk. Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa bat

Ingredients : • 500 gms boneless meat/mutton cleaned and washed • 3 tbsp chana dal/chick pea lentils soaked in water for half an hour • 3-4 green chillies • 2 tbsp chopped coriander leaves • salt - to taste • 1 tbsp red chilli powder • 1 tbsp ginger garlic paste • 1 tspn garam masala powder • 1/2 tsp turmeric powder         •   1 tbspn Roasted gram dal powder         •  1/2 tspn kebab chini powder • oil for shallow frying Instructions : 1 . Firstly, in a pressure cooker, add the boneless mutton, and roast it for about two minutes. 2 . Add salt, ginger garlic paste, red chilli powder, turmeric powder. 3 . Add green chillies, add chopped coriander leaves. 4 . Add the chana dal which has been soaked. 5 . Add garam masala powder. 6 . Add 1 tbsp oil and add about 1 cup of water.(or as required) 7 . Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame. 8 . If there

Bread slices-6 (edges cut) Eggs-2 Cheese-grated 1/4th cup Coriander leafs- 1tspn Salt to taste Black pepper to taste Capisum chopped Tomato chopped Onion chopped Sausages-2 fried and chopped Grease d muffin tray and line the bread in d tray add vegies and sausage n pour the egg bater evenly (egg+cheese+coriander+salt+pepper) Bake for 15-20mins

Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Cocoa Powdr 1 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 2 teaspoons powdered instant coffee dissolved in 1 cup boiling water 1/2 cup vegetable oil 1 teaspoon vanilla extract Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, milk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans. 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

Ing: 450gm raw prawns(tail intact) 1tsp black pepper powder Salt to taste 1tsp red chilli powdr 1tsp gingr-garlic paste 1tbsp soya sauce 1tbsp vinegar 2tsp cornflour 2 eggs lightly beaten 4-5tbsp bread crumbs oil for deep frying Method: 1)slit prawn from the belly. 2)Merinate with black pepper,soy sauce,vinegar,other spices & cornflour for 10-15 min. 3)one prawn at a time,by the tail,dip in egg then roll in bread crumbs. 4)Fry in med hot oil,till golden.Dont fry for long. Serve with chilli sauce

Ingredients:  12 big pieces of paneer 6-7 tbsp ghee 3-4 tsp chopped garlic 4 tbsp browned onion paste 1 bowl curd 3 tsp coriander powder 3 tsp roasted kaju paste 1 tsp Kashmiri mirch powder salt - to taste 1 tsp roasted jeera powder 1/2 tsp kasuri methi 1/2 tsp kali mirch powder 1 tsp lemon juice 4 tsp cream 3-4 tsp coriander leaves Method:  Heat ghee in a pan and saute garlic in it till it turns golden brown in colour. Add the browned onion paste to it, stir well and add the curd to it and mix well. Add coriander powder, kaju paste and Kashmriri mirch powder and stir well. Add the paneer to it along with jeera powder, kasoori methi, kali mirch powde and lemon juice. Mix well. Pour in the cream and mix well. Garnish with coriander leaves and serve hot.

ING: 1 cup flour 1tsp level baking powder sieve both so that they mix in well together 2 pinch yellow food colour 3 cups sugar 1 ½ glass water cold water to mix Method: Make the sugar syrup, let it cool completely, it should be thick, only then the jalaibi will get it’s taste Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny.  now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalaibi . Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!!

Ingredients: 3/4 Cups unsalted Butter (Melted) 3/4 Cups Baking Cocoa Powder 2 1/4 Cups Fine Granulated Sugar 4 Eggs 1 Tsp Vanilla Extract 1 Tsp Salt 1 Tsp Baking powder 1 1/4 cup Flour 5 oz Chocolate chunks Or Nuts or both! - (optional) Directions: 1. Mix cocoa powder with melted butter in a mixing bowl. Mix well. Once properly mixed add sugar and mix again. (it's going to be thick and hard but that's the consistency you want). Add vanilla essense as well. Add 1 egg at a time and mix ..then add the 2nd egg and mix again...etc. 2. In a separate bowl add flour, salt, & baking powder. Mix well. 3. Add the dry ingredients slowly slowly to the wet ingredients and keep mixing! Once mixed you can add ur chocolate chunks, nuts or chocolate chips etc...and fold them in! Grease ur pan and pour the mixture. Plz plz plz plz plz make sure u don't overbake otherwise brownies tend to get hard and dry... Bake at 375 deg. for 25-30mins.

Ingredients for Chicken: 1 whole chicken or cut in four pieces. 1 tbsp Garlic paste. 1 tbsp Ginger paste. 1 tbsp Worcestershire Sauce. 1 tbsp Vinegar White. 2 tbsp Lemon Juice, fresh squeezed. 2-3 tbsp Yogurt. 2 tsp Salt (or as required). 2 tsp Red Chili powder. 1-2 tsp Red Chili flakes. 1 tsp Garam masala. 1 tsp Black pepper. 1 tsp Coriander powder. 1 tsp Cumin powder. 1 tsp Chaat masala. 1/2 tsp Turmeric powder. Method: 1: Put all the paste and salt on the chicken first, rub on it for sometime. 2: Mix all the rest of the ingredients together, it would make a paste and apply on the chicken and finally fork it for a while. 3: Let it sit in the fridge overnight, 6-8 hours are really good. 4: Steam the chicken in a big sieve placed inside a bigger Wok in which there is water. 5: Usually takes 30 mins, do not let it over cook or it will break while frying. 6: Now take it out and do not throw the water that is left inside the wok, you can use it for the pulao. 7:

1 kilo chicken breast filet, sliced in to thin squares. (for that I sliced each filet in half, to half thickness. Then cut of broad strips and sliced those to quite thin squares) Spices: 1 tbls ginger garlic mixed 1 level tsp each of curry powder, dhania powder, aamchoor, black pepper powder 1/2 tsp of white pepper powder and onion powder each 1/2 tsp red chili flakes - optional 1 tsp or to taste, salt juice of half a lemon Olive oil to fry Mixed pickles, 1/4 cup, chopped fine 1 cucumber, chopped fine 1 medium onion, sliced in rings, sprinkled with 1 tsp sumac 1 cup store bought homous 1 cup mayonaise 2 cloves garlic, minced 1/4 cup yoghurt, a little less or a little more salt to taste a plate of french fries For the dough 4 mugs flour, 3 tsp baking powder, 1 tsp salt. Make soft dough with milk. Rest 1 hour.[OR] You can use ready made Rumali Roti from the Market Do this: 1- heat olive oil in a wok or large pan, toss in the chicken and fry 2- once the chicke