Take to the skies with Amarula and Emirates

Last November my friend Colleen and I hopped onto an Emirates flight and headed off to Turkey. We had such an unforgettable time that we decided to make our girls trip an annual thing. Food and drinks are often synonymous with travel experiences and we are all about both those things. As South Africans there’s probably a slim chance of us travelling abroad in 2020, so we will live vicariously thanks to Amarula and Emirates.

Did you know that from a food and wine perspective, Emirates has a long-standing relationship with South Africa’s top wine producers? Since 2005, the airline has partnered with 25 local wineries including Ken Forrester, Porseleinberg, Klein Constantia, Waterkloof and Boekenhoutskloof – just to name a few.

Amarula takes to the skies with Emirates

Aside from cool-drinks and juices, Emirates has an extensive range of cocktails that they serve onboard. In fact, Amarula, made from the fruit of the Marula tree which grows in Sub Saharan Africa, is another local drink passengers can enjoy on board. It has been served exclusively on Emirates flights over the past two years.

When it comes to cocktails, nothing beats a Cosmopolitan as far as I am concerned, but a Chocolate Martini comes pretty close. Here’s a recipe (not my own) so you can whip up your own Amarula Chocolate Martini

Amarula Chocolate Martini

Ingredients

Amarula
Vodka
Chocolate liqueur
Cocoa powder or chocolate syrup to frost / decorate the glasses
Chocolate shavings to garnish

Method

1. Pour a little chocolate syrup into a small plate and cocoa powder into another.
2. Dip the martini glass into the syrup and then into the cocoa powder to frost the glass. 
3. Drizzle chocolate syrup inside the glass just before you are ready to pour.
4. Half fill a cocktail shaker with ice and add the Amarula, vodka and chocolate liqueur.
5. Shake for approximately 30 seconds.
6. Strain into two prepared martini glasses and garnish with some fresh chocolate shavings.
7. Drink immediately!

Giveaway

One lucky winner stands a chance to win an Amarula Hamper as well as some other surprise goodies.

All you have to do to stand in line to win is:

• Subscribe to www.fitlikemummy.com
• Subscribe to https://www.emirates.com
• Follow all the rules on the Instagram post

T’s & C’s apply. Giveaway closes on the 7th of July 2020. Winner must be a South African resident and over the age of 18. All entries will be verified and the winner will be determined by random section.

Indian cuisine recipes

So if we haven’t spoilt you enough here is a collection of Indian cuisine recipes with compliments from Emirates.

1. Shahi Mutton Korma Recipe

Ingredients

40 ml oil
2 g Green cardamom (whole)
3 g Black cardamon black (whole)
1 g Bay leave
3 g Cinnamon sticks
70 g Garlic puree (chilled)
60 g Ginger puree (chilled)
10 g Coriander / dhania powder
5 g Mirch
8 g Salt
2 g Turmeric powder
130 g Yoghurt
700 g Mutton diced
100 g Brown onion puree
80 g Fried garlic paste
10 ml Rose water
10 ml Kewra water
5 g Garam masala (hot)
13 ml Lemon juice
0.5 g Saffron

Method

1. Heat oil, add whole spices and allow to crackle.
2. Add ginger garlic, cook till brown while adding water at regular intervals.
3. Then add powdered spices other than garam masala and cook for 1 min.
4. Pour yoghurt and cook while stirring continuously to prevent it from splitting.
5. Add mutton and let it cook until tender.
6. Pour brown onion puree and brown garlic paste into pot and cook for 8-10 mins till it is cooked properly.
7. Add the rest of the ingredients and mix well.

2. Saffron Rice Recipe

Ingredients

600 ml Water (for cooking)
50 ml Oil
0.5 g Saffron
10 g Cinnamon sticks
2 g Turmeric powder
1 g Bay leave
10 g Green cardamom (whole)
5 g Salt
10 g Cloves (whole)
400 g Rice basmati pre-soaked

Method

1. Bring water to a boil.
2. Add salt, oil and turmeric to it with saffron.
3. Add soaked rice and mix well until it absorbs the water.
4. Cover and let it simmer until it is done.
5. Remove cover and space sachet from it.

3. Aloo Gobi Recipe

Ingredients

70 ml Oil
3 g Cumin/ jeera whole
1 g Crushed chilli
40 g Onions (double diced)
10 g Garlic puree (chilled)
10 g Ginger puree (chilled)
1 g Chilli powder (extra hot)
1 g Garam masala
6 g Salt
2 g Turmeric powder
600 g Cauliflower florets
300 g Potato diced
10 g Coriander chopped
3 g Ginger
20 ml Lemon dressing
4 g Chunky chaat masala

Method

1. Heat oil and add cumin, once start crackling, add chili flakes and then simultaneously add onion and cook till golden in colour.
2. Add ginger and garlic puree and cook for 3-4 mins.
3. Then add all dry spices and cook till they release oil, or they get cooked for 4-5 mins.
4. Add cauliflower and cook on slow fire for 6- 8 mins till it’s almost done.
5. Add potatoes to it and mix well, cover and cook further for 5-6 mins.
6. Grate the ginger through grater to make julienne.
7. Mix in the coriander, ginger julienne and lemon dressing.

4. Chenna Rabadi

Ingredients

1 lt Milk
200 g Milk powder
100 g Cream double
1 g Saffron
1 g Cardamom pods powder (for sweets)
100 g White sugar
60 g Grated paneer
5 g Maize powder

Method

1. Mix together and bring to a boil, once it reaches that stage reduce heat and simmer until reduce to 50% of volume.
2. Once reduced add the rest of the ingredients and stir until desired consistency is achieved.
3. Mix with water and use the slurry to stabilize the thickening agents.
4. Garnish with nuts and saffron threads.

5. Chicken Biryani Masala

Ingredient

30 g Butter oil
30 g Oil
1 g Bay leave
2 g Clove whole
200 g Onions – diced
20 g Garlic puree
10 g Ginger puree
2 g Green cardamom powder
3 g Chilli powder (extra hot)
3 g Coriander / dhania powder
2 g Cumin / jeera powder
4 g Paprika powder
1 g Pepper black powder
10 g Salt
2 g Turmeric powder
700 g chicken thigh cubes
80 g Yoghurt
100 g Puree tomato
100 ml Water (for cooking)
1 g Cardamom black powder
5 g Nutmeg powder
5 g Green chilli (chopped)
40 ml Cream double
4 g Ginger
5 ml Lemon juice
40 g Fried onion

Method

1. Melt ghee and heat and add cloves and bay leaves.
2. Fry onions and cook till golden brown in colour.
3. Add ginger and garlic puree and cook well.
4. Then add all dry spices and cook well till they are cooked and release oil.
5. Add chicken and cook well with the spices.
6. Whisk the yoghurt to remove lumps and add to above chicken, mix well.
7. Add tomato puree, water, nutmeg and black cardamom powder.
8. Mix well then add chopped chillies, ginger julienne and chopped coriander and mix well.
9. Add all and mix well.

6. Biryani Rice Recipe

Ingredient        

70 ml Oil                                    
1 g Bay leave
g Green cardamom (whole)
1 g Cinnamon stick
1 g Clove whole
500 ml Water (for cooking) 
1 g Chilli powder (extra hot)
5 g Salt
400 g Basmati rice                                  
3 g Coriander / dhania chopped
1 ml Lemon juice (without tartazine)                         
2 g Mint leaves – chopped
30 g Onion fried (ambient)

Method

1. Heat oil and the whole spices and let them crackle in hot oil.
2. Pour water into the pot and bring to boil.
3. Season with salt and chilli powder and bring to boil.
4. Add rice and mix well continuously till it absorbs most of the water. once water is almost absorbed, cover and close the heat.
5. Remove the cover after 20 mins.
6. Open the rice and mix all the ingredients into it.

7. Paneer Bhurji

Ingredient

20 ml Oil
10 g Garlic puree
10 g Ginger puree
300 g Onion
1 g Chilli powder (extra hot)
6 g Coriander/dhania powder
3 g Garam masala
9 g Paprika powder
9 g Salt
1 g Sugar
200 g Puree tomato
60 g Tomato concentrate paste
100 ml Cream double
1 g Kasuri methi (fenugreek)
200 g Paneer (plain) diced
200 g Paneer
6 g Coriander / dhania chopped

Method

1. Heat oil. and then add ginger and garlic puree and cook for 3-4 mins.
2. Then add onion puree and cook till golden brown.
3. Add all spices and cook for 8-10 mins till they release oil.
4. Then add tomato puree and paste and cook on slow fire for 15-20 minutes.
5. Pour double cream to it and bring it to boil
6. Add kasuri methi and mix well
7. Diced paneer can be added to the mixture and mix well and bring the sauce to boil again
8. Grind the other paneer in the mixer and mix it in above and cook further for 5-6 mins
9. Mix in chopped coriander thoroughly

8. Kesari Sewia

Ingredient

1 lt Milk
60 g Vermicelli
125 g Sugar
1 g Cardamom powder
1 g Saffron powder
2 g Raisins (sultanas)

Method

1. Heat milk and bring to boil.
2. Add vermicelli and cook for 10-15 min.
3. When soft add cardamom, saffron, sugar.
4. Add sultanas.
5. Bring to the boil until the required consistency is reached.
6. Decant and serve hot.

9. Aloo Paratha Stuffing

Ingredients

286 g Potato diced (chilled)
3 g Coriander / dhania seeds
1 g Ajwain seeds whole
4 g Amchoor mango masala
2 g Anardana powder
2 g Chilli green (with seeds)
1 g Chilli powder
1 g Chilli red crushed
2 g Chunky chaat masala
3 g Salt

Method

1. Mash the potatoes coarsely till no big lumps are there.
2. Roasted coriander and make the cold and crushed in machine.
3. Add all spices in mashed potato and all stuff put in machine and mix well keep.

10. Aloo Paratha Dough

Ingredient

72 g Flour (chapatti)
16.9 g White flour
6 g Salt
60 g Yoghurt
85 kg Water (for cooking)
12 g Butter oil (ghee)

Method

1. Mix flour with salt.
2. Add yoghurt.
3. Add first half of water, add the rest slowly, put it in and make soft dough.
4. Roll the dough in a rolling machine and make a sheet.
5. Spread butter ghee into each layers and cut to size.

Drop me a comment and let me know which these recipes are your fav.

Disclaimer : My travels to Turkey were paid for by myself and were in no way sponsored.