Toshali Sands

Chettiand Chicken

Ingredients
Chicken 1 kg
Ginger & Gargle Paste 1 ½ tbs
Onion 250gm (Finely Chopped)
Tomator 250 g (Finely Chopped)
Chilly Powder 1 tbs
Turmeric Powder 1 tbs
Coriander Power 1 tabs
Jeera 2 tbs
Black Pepper, Corni Stick
Saunf 1 tbs
Cardomom 3
Cinnamon Stick 1 inch
Jai Pathri 1 tbs
Nutmeg, grated,
Curry Leaves 1 bunch
Salt to taste
Oil
Lemon

Method
The curry leaves deep fry and Powder, take Jeera, Pepper, Saunf Cinnamon, Cardamom, Jai Patra nut meg. Roast and powder. Heat oil in a pain fry Onions till golden brown, add ginger and garlic paste. Chilly powder turmeric coriander powder and fry till oil separates from masala, add cook wall. Add chicken salt and allow cooking on a low flame until chicken is all most cooked and this spiel serves in hot.

Murg Afgani Kabab
Ingredients
1 kg chicken
Salt to taste
300 gm young hurt
Ginger garlic past 60 gm
Cream 200 gm
Garam masala 10 gr
Butter
Lemon Justice

Method
Cut the Chicken into the Smill Pieas mix it with salt ginger garlic paste and Lemon Juice whise yaughurt and cream. In a bowl, Pour the mixture over the Chicken keep aside for half an hour skewer the chicken with a gap at few centimeters so the meat is. Exposed to maximum lead while cooking cook in a moderate oven for 20 25 mints. Chat masala. Will add a to the tested of the kabab. This goes wall with Leetha salat and mint chatny.

Arrowhead
This could quite easily have beer Robin Hood’s favouite tipple

Ingredients
Collins Glass
300 ml vodka
30ml Archer’s Peach Schapps
2 tablespoons Campari
3 wedges of fresh lime soda and tonic to top
slice or orange, starfruit slice.

To Make:
Put the Campari in glass. Fill glass with ice cubes. Pour in the vodka and schnapps. Squeeze in the lamen wedges and drop the used peel in. Top with half soda and half tonic. Float the slice of orange and place starfruit (kamrak) slice over the rim.

BLUSHING BRITON
Gin and Tonic is a British Favourite. This one is pink-could it be called anything else?

Ingredients
Highball Glass
60 ml gin
2 wedges lemon juice
2 teaspoons Camapri tonic to top spent lemon wedges long straw.

Lip Smacking Dishes to Tickle Your Taste-Buds

FISH RECHEIADO

Ingredients (3 Portions)
1) Sea fish bone less : 600 gm
2) Chilli powder : 50 gm
3) Lemon : 4 nos
4) Salt : 2 tbsp
5) Oil : 50 ml
6) Corriander powder : 10 gm
7) Ginger and garlic paste : 5 gm

Method
Wash fish thoroughly. Make a fine paste of chilly powder, lime juise and salt. Stuff the fillet, apply the ginger and garlic paste, salt the fish and keep it separately. After half an hour put some oil in a pan. Place the fillet into the pan and saute until half cooked. Remove and place it in the salanmanter until brown in colour and crisp. Again remove and arrange it on a platter with sauted vegetables and accompanied with the tartar sauce.
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From Hirapur : Lip Smacking Dishes to Tickle Your Taste Buds

FISH RECHEIADO
Ingredients (3 Portions)
Sea fish bone less : 600 gm
Chilli powder : 50 gm
Lemon : 4 nos
Salt : 2 tbsp
Oil : 50 ml
Corriander powder : 10 gm
Ginger and garlic paste : 5 gm
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Shakes Sodas Smoothies for Summer

PINEMELON SHERBET SHAKE

A very basic sherbet that can be adapted to include your favourite fruits and sherbets.

Ingredients
1 cup pineapple juice
½ cup diced Cantaloupe melon
2 scoops pineapple-lemon sherbet
Crushed ice
Maraschino cherry, to decorate

Procedure
Combine the pineapple juice, melon, and sherbet in the blender and process until smooth. Pour over crushed ice and serve with a maraschino cherry.
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The Grand: An Exclusive Vegetarian Restaurant Puri

Italia Vegetable
Ingredients for Vegetable

Mixed Vegetable (Diced Cauliflower French Beans, Carrots and G. Peas) : 2 Cups
Capsicum and Tamato (Diced) : 1 cup
Pl . Rice : ½ cup
Noodles : ½ cup
Paneer (Cottage Cheese) : ½ cup
Baby Corn : ½ cup
Mushrooms : ½ cup
Tomator Ketchup : 1 tea spoon
Capscio Sauce : 1 tea spoon
8 to 8 Sauce : 1 tea spoon
Garam Masala Powder : ½ tea spoon
Butter : 2 tea spoon
Lime Juice : ½ tea spoon
Ginger (paste) : 1 tea spoon
Salt & Pepper : To taste
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Murugh Chandi Tikka

Marination:
1 kg Chicken Boneless
15 gms salt
50 m Ginger Juice
100 gm black Cumin
60nos Green Chillis Chopped
10gm White Pepper Powder
15 gm Cardamom Powder
50 gm Amul Cheese
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Floating Restaurant Inaugrated

Floating Restaurant is a new project of its kind in the state with a view to provide restaurant facility to the tourists on board while they will be boating in Chilka lake. The project has been executed by Orissa Tourism Development Corportion out of the financial assistance from Government of India at a cost of 42.89 lakh. The restaurant is built on a catamaran and will be self propelled shortly. It has a 400 sqft. Of fully furnished dining hall for 36 persons with toilet, generator and kitchen inside the cabin. It has also a nice deck of 600 sqft with adequate sitting arrangement above the dining hall. The craft is ideally suited for meetings, conference and family gettogathers, birthday parties etc. The rate of reservation for 4 hours has been fixed at Rs. 2000 which can be booked through the manager, Panthanivas, Barkul. The OTDC ha also a fleet of 7 crusing boat with total capacity of 118 persons. OTDC is also planning to introduce double decker luxury boat, house boat and peddal boat for the tourists in near future.

Shri A U Singh Deo, Hon’ble Minister, Tourism ceremonially dedicated the Floating Restaurant at Barkul on Chilika Lake to the service of the Tourists. While talking to media persons after launching the service on broad M L Irrawadi, he indicated that this novel concept of dinning while cruising or conferencing is unique in the country. Shri R. Balakrishan, IAS, Commissioner-cum-Secretary, Tourism and Culture clarife 44 that the twin haul catamaran has been named after the dolphins found in the Chilika lake. Shri G.N. Mohanty, IAS, Director, Tourism and MD, OTDC Ltd welcomed the guets on the shore and on board. Shri J.K. Mohanty, Chairman, HRAO, other members of the Hotel Industry, Sr. Officers of the Tourism Department and OTDC were present on the occasion.
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