Fish Fry
INGREDIENTS
- Fish (cleaned and cut) 8 pcs.
- Chilli powder 3 tbsp
- Garlic paste 1 tbsp
- Lemon juice 3 tbsp
- Ginger drops 1 tsp
- Turmeric drops ½ tsp
- Salt as required
- Oil as required
- Onedrop Rosemary drops ¼ tsp
METHOD
- In a bowl, add garlic paste, chili powder, lemon juice, Onedrop turmeric, ginger and rosemary drops, salt and mix well
- Now add the fish pieces to this mixture, coat them well and let it marinate for 30 minutes
- Now add oil in a tawa and heat it
- Place the fish pieces on the tawa, flip, and fry on both sides.
- Enjoy your rosemary fish fry with green chutney.
Fish Curry
Fish Curry
Ginger, Black Pepper, Cumin, Devi, Fish
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Fish (cleaned and cut) 8 pcs.(400g)
- Tamarind (soaked) – about the size of a big lemon @nsbp;
- Chili powder 4 tbsp
- Dania and chili powder (mix) 2 tbsp
- Onion (small, chopped) 200gm
- Tomato (big, chopped) 2 nos.
- Green chilli 3 pcs
- Curry leaves as required
- Fenugreek seeds 1 tsp
- Sesame oil 5 tbsp
- Salt As required
- Coconut (grated and ground into a fine paste) 3-4 tbsp
- Onedrop turmeric ½ tsp
- Onedrop Cumin ½ tsp
- Onedrop Black Pepper ½ tsp
METHOD
- Heat the oil in a kadai and add fenugreek seeds.
- Add curry leaves, onion, and sauté it until turns golden.
- Add, chopped tomato and green chili, and mix well.
- Add, chili powder, coriander powder and chili powder mix and sauté it for 1 minute
- Add soaked tamarind along with the water and salt.
- Let it boil for 5 – 10 mins.
- Then add the ground coconut paste and let it boil for a few minutes.
- Now add the fish pieces and as it boils, cover the kadai for 10 minutes.
- Now open the lid and let it simmer for 10 minutes, until the oil separates.
- Now add Onedrop turmeric, cumin, and black pepper drops.
- Enjoy your fish curry with white rice.
Seafood and Corn Chowder
Seafood and Corn Chowder
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Prawns 150gm
- Squid 100gm
- White fish fillet 200gm
- Corn kernels 200gm
- Potato 200gm
- Red pepper 100gm
- Green pepper 100gm
- Onion 100gm
- Milk 250ml
- Cream 50ml
- Water/fish stock 1 liter
- One drop pepper 12 drops
- One drop Rosemary 6 drops
- Butter 75gm
- Flour 75gm
- Salt To taste
METHOD
- Cube the potatoes. Red and green peppers and onion.
- In a heavy bottom pot add the corn kernels and the above cubes vegetables and sauté with butter for 5 minutes on medium flame
- Add flour and sauté till the raw flavor disappears.
- Add the milk and stir till lump free. Add the fish stock or water.
- Cook on medium flame till potatoes are firm but cooked.
- Cube all the seafood into small cubes and add to the pot. Cool for 3 minutes
- Add cream and simmer for 2 minutes. Add salt to taste
- Finish with chopped parsley and one drop wellness drops. Serve hot.
Masala Chai
INGREDIENTS
- Chicken breast 4 pieces
MARINATION
- Water 1 1/2 cups
- Milk 1/2 cup
- Tea leaf / Dust 3 tps
- ODW Ginger 6 drops
- ODW Cardamom 3 drops
- ODW Cinnamon 1 drop
- ODW Pepper 2 drops
- Sugar 3-4 tsp
Pre Preparation
- Boil milk
METHOD 1
- Prepare tea as you usually do.
- Add the ODW ginger, cinnamon, cardamom, and pepper drops.
- Let it sit for 2 mins before drinking it.
METHOD 2
- Add the tea and 1 teaspoon sugar to a pot / sauce pan.
- Boil the water just till it small bubbles appear
- Pour the water over the tea leaves, cover the pan and wait for 3 to 5 mins.
- Add the sweetened milk to the tea brew and mix thoroughly.
- Strain the tea into another vessel.
- Add the ODW ginger, cinnamon, cardamom, and pepper drops.
- Let it sit for 2 mins before drinking it.
Rosemary Chicken Steak
Rosemary Chicken Steak
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Chicken breast 4 pieces
MARINATION
- Chopped Garlic 40gm
- Crushed black Pepper 5gm
- OD Wellness Rosemary Drops 20 drops
- Vegetable Oil 50ml
- Mixed Vegetables for 4 portions
- Salt and Pepper for seasoning
METHOD
- Wash and pat dry 4 Chicken breast.
- Make marination by mixing all the given ingredients.
- Nicely marinate the Chicken breast in the prepared marination. Cover and refrigerate for minimum 6hrs.
- Heat up the grill nicely and grill the marinated chicken for on both the sides till the chicken is fully cooked.
- Serve immediately with prepared grilled veggies.
Chicken Peralan
Chicken Peralan: Recipe by Gireesh
Cumin, Cardamom, Clove bud, Continental, Main Course, Chicken, Chef Gireesh Nair, Black Pepper, Cinnamon
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Chicken skinless, Cut in small pieces 800gm
- Onion sliced 250gm
- Tomato chopped 100gm
- Ginger garlic paste 50gm
- Red chilli powder 15gm
- Coriander powder 20gm
- Turmeric Powder 5gm
- Curry Leaves 15 pcs
- Coriander Leaves 30gm
- Cinnamon drops 6 drops
- Black Pepper drops 6 drops
- Clove bud drops 6 drops
- Cardamom drops 6 drops
- Cumin drops 6 drops
- Oil 50ml
METHOD
- Pour oil in a thick bottom pan. Add curry leaves. When spluttering add onions and cook till golden brown on medium heat.
- Add ginger garlic paste and fry for 2 minutes. Add the powdered masala mixed with 50 ml of water.
- Add tomatoes and salt to taste. Simmer till the oil separates.
- Clean wash and drain the chicken pieces. Add to the pot and sauté for 5 minutes.
- Cover and simmer the chicken for 35 minutes or till done stirring occasionally.
- Remove lid and add the one drop wellness drops. Increase heat and dry out any excess liquid in the pot.
- Finish with the chopped coriander leaves and serve hot with rice or chapathi.
Carrot Pomegranate Curry Leaves Juice
Carrot Pomegranate Curry Leaves Juice
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Watermelon 700gm
- Green Gram 200gm
- Peanut 100gm
- Coconut Shredded 700gm
- Lime leaves 8ea
- Green Beans 200gm
- Sesame black 2tsp
- Sesame white 1tsp
- Mint Few sprigs
- Salad greens as needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2tbs
- OD Wellness Ginger drop 20 Drops
- Salt n Pepper to taste
METHOD
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
DRESSING
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
Mangoes and Pomegranate Salad
Mangoes and Pomegranate Salad
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Watermelon 700gm
- Green Gram 200gm
- Peanut 100gm
- Coconut Shredded 700gm
- Lime leaves 8ea
- Green Beans 200gm
- Sesame black 2tsp
- Sesame white 1tsp
- Mint Few sprigs
- Salad greens as needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2tbs
- OD Wellness Ginger drop 20 Drops
- Salt n Pepper to taste
METHOD
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
DRESSING
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside