3 Last­Minute Recipes

Food blog­ger Divya Bur­man and Smirnoff mixol­o­gist Tim Judge share their favourites.

Cosmopolitan (India) - - LIFE STYLIST -

You’ll need:

How to:

How to:

You’ll need: 1 cup soy­abean; 2tsp each— chopped gar­lic, green chill­ies; 2tbsp each—to­mato sauce, chopped co­rian­der, soya sauce; 1tbsp Thai red curry paste; 1 lemon; 3/4th cup onions.

Soak the soy­abean in water for half an hour. Now squeeze and re­move all water. Heat 1tbsp oil in a wok to saute the chopped onions. Now add and saute the gar­lic and green chilies. Toss in soy­abean and cook till dry. Add to­mato sauce, soya sauce and curry paste. Taste for salt and squeeze lemon juice. Gar­nish with red chilli and co­rian­der and serve in small cab­bage cups.

30ml Smirnoff Gold Col­lec­tion vodka; 1/2 glass ap­ple juice; 1/2 glass soda.

Build all in­gre­di­ents over ice in a high­ball glass and gar­nish with a lemon.

You’ll need:

60ml Smirnoff Espresso Vodka; 10ml sugar syrup; doubt shot of fresh

Ex­presso cof­fee. Fill shaker 3/4th with ice. Pour in all in­gre­di­ents and shake.

Strain into cold martini glass and

serve.

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