alocholic beveragees

                                                               MINUTE PAD THAI Tamarind juice concentrate helps gives this quick version of the popular Thai stir-fry its tangy, authentic flavor. In a pinch, you can use fresh lime juice instead. INGREDIENTS 8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles) 1/4 cup fish sauce (such as nam pla or nuoc nam) 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water 3 tablespoons (packed) dark brown sugar 2 teaspoons chili-garlic sauce, plus more for serving 3 tablespoons vegetable oil 4 large eggs, beaten to blend 3/4 pound peeled and deveined medium shrimp 1 bunch scallions, green and white parts separated, coarsely chopped 2 c...

                                                                        MULTICUISINE                                                                   BUTTER CHICKEN Ingredients 700 gm raw chicken For the  Marinade: 1 tsp red chili powder 1 tsp ginger and garlic paste Salt to taste 1/2 kg curd For the  Gravy: 175 gm white butter 1/2 tsp black cumin seeds 1/2 kg tomato, pureed 1/2 tsp sugar 1 tsp red chili powder Salt to taste 100 gm fresh cream 4 green chilies, sliced 1/2 tsp fenugr leaves, crushed How to Make Butter Chicken For marinating the chicken In a mixing bowl, mix red chili powder, ginger garl...