Murg Patiala ( Chicken in creamy cashew & poppy seeds gravy)

Indian food has this peculiar thing about being associated and named on famous people ( read aristocracy) and places. I'm a little skeptical though on whether these people ever tasted the foods named after them or did the places ever see the dishes :) It's more rampant with the mushrooming restaurants that name these dishes after exotic places to differentiate themselves from competition and create that royal ambiance on the menu.
Patiala is one such place. In pre-independence era it was a huge princely state and hub of many activities. Murg Patiala though has many variations like tandoori murg patiala or sharabi murg patiala, I prefer this one for its simplicity to cook and the gravy is mind blowing.
There is though another thing that Patiala is more known for in the food and beverage arena ...the Patiala Peg. A Patiala peg is a double of a normal serving of Whisky, but these days any unusually large peg is called Patiala Peg. The reason it was named so was due to Maharaja Bhupinder Singh of Patiala who was a heavy drinker apart from other things and once made double pegs for an opposition so that they are groggy for a match the next day.You can read the entire story here.

Murg Patiala

Ingredients :
Chicken - 500 gm
Poppy Seeds (Khus) - 3 Tblsp
Melon Seeds - 3 Tblsp
Cashews - 5-6
Ghee or Oil - 4 Tblsp
Onion, made into a paste - 1
Tomatoes, chopped - 2
Yogurt - 1/2 Cup
Garam Masala - 1 Tblsp
Black Pepper - 1 Tsp
Kashmiri Red Chili Powder - 2 Tsp
Single Cream - 1/4 Cup
Raisins - 8-9
Almonds, blanched and slivered - 6
Salt - To Taste

Method:
1. Make a paste out Poppy seeds, melon seeds and cashews. Keep aside.
2. Heat Oil/Ghee in a wok. Add in the onion paste. Brown lightly.
3. Add tomatoes and continue to brown until oil starts to separate.
4. Add in the poppy,melon seeds and cashew paste. Stir for 3 minutes.
5. Add in the whisked yogurt one tsp at a time so that it blends into the sauce without curdling.
6. Add the spices and chicken pieces. Add in 1 cup of water. Mix well.
7. Cover and cook on low heat for 20 minutes or till chicken is cooked and tender.
8. Add in the cream, half of the raisins and almonds, and mix well. Simmer.
9. Cook for another 5 minutes till gravy thickens.
10. Serve hot garnished with cream, and some almond slivers and raisins sprinkled on top.

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Hyderabadi Biryani

My previous post on the Biryani shed some light on the way the simple rice dish has travelled over the centuries, assumed different names and forms and become a mainstay of that place's cuisine. Now, Hyderabad is known for its Biryani's. I remember way back in 2002, I had dropped in to Hyderabad on some official work ( half my businesses were operating out from this city) and how I feasted on it. When the time came to go back, I ordered a parcel of 2 Kgs of Biryani to take with me to Delhi. Once the Biryani landed up in my Hotel Room, I realized that its aroma had filled up the entire hotel room. Somewhat embarrassed that everyone in the airplane is going to be looking up to me as the glutton who hasn't got enough of the Biryani, I made my way to the airport and boarded my flight ...only to find almost every second passenger on the flight carrying a parcel of the Biryani with them.

Till date, my favorite haunts for good Hyderabadi biryani in the city (Hyderabad) are Shaadab, Bahaar and hold your breath ...ITC Kakatiya Sheraton. It's true! though Shaadab and Bahaar in Hyderabad is understandable, but a five star cooking up a great local fare... well, you got to try it.
Hyderabadi Biryani

Ingredients:
250 gm Basmati Rice
500 gm lamb
Onions -2 ( Sliced and fried in oil till golden brown. Drained from the oil. Oil saved for marination)
Ginger-Garlic Paste - 3 Tblsp
Green Chillies, split in half - 2-3
Cinnamon Stick, broken - 1 Stick
Cardamom - 6
Cloves - 8
Cilantro Leaves - a few sprigs
Red Chili Powder - 1 Tsp
Yogurt - 3/4 Cup
Salt - To Taste
Oil - For frying onions
Milk - 1/2 Cup
Saffron - few strands

Method:
1. Marinate the lamb pieces in yogurt, ginger-garlic paste, green chillies, cinnamon, cardamom, cloves, red chili powder, salt, onion and some of the oil that we had used for frying the onions.
2. Keep covered in the fridge for 4-5 hrs.
3. Boil the rice in twice as much water till it is half cooked. Drain.
4. Take a pan for making the Biryani and apply some oil(leftover from frying) and ghee at the bottom.
5. Place the marinated meat at the bottom of the pan evenly.
6. Spread the rice on top of the mix.
7. Soak saffron in half a cup of warm milk. Spread this saffron milk on top of then rice.
8. Cover the pan with a cover or aluminum foil.
9. Switch on your gas range and place a tava or flat girdle on top. Arrange the Biryani pan on top of this.
10. Cook for 45-60 minutes on slow flame. Check after 45 minutes for doneness of meat.
11. Mix well and garnish with chopped cilantro before serving.
12. Serve hot with raita, papad and Mirch ka Salan.

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5 Must See Recipes For The Week

Finally on target for this week's selection. It's been fun exploring some real killer recipes that really worked up my appetite. Infact, in between one of the recipe search sessions I had to leave and go to the closest subway to pick up a footlong. This week's fab five must see and must try are:

1. Hot Dog with a twist - Lore correctly points out that Hot Dog is most closely associated dish with the US. I love the hot dogs in the US. Even the ones that I had in UK and other European countries could not match up to the ones from US. This is great recipe. Frankfurters wrapped up in a Puff Pastry with caraway flavoring should really be fun and tasty. Go easy on the mustard though :)

2. Chicken and Zucchini Brochetas - Great idea when u got guests coming over. Would recommend some Chipotle sauce in the marinade.

3. Tandoori Tofu Kebabs - Great variation with Tofu. Would be great on their own. I though, have another variation in mind. Make a wrap with them. Make the Kebabs and arrange in a roti alongwith some shredded lettuce, Mayo mixed with Mint Chutney and some chopped onion and tomato. Voila!

4. Chocolate-Banana Wontons - Amazing idea to wrap up a Chinese meal rather than the usual Lychee's with ice-cream fare at home.

5. Black Forest Ice Cream Cake - The piece de resistance. A tasty mouth watering blend of chocolate and cherry ice creams with chocolate cake and vanilla cream. Need I say more!!!

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Bohri Biryani

Coming from the land of Biryani and having it excluded from my blog for such a long time sounds like a sin which cannot be pardoned. Having said so, Biryani has always fascinated me. Even while I was training, I took extra care to watch how the chefs prepared the Biryani in the famed kitchens of Welcomgroup. Over the last few years I have managed to collect a variety of Biryani recipes and now my collection stands at 40 different kinds ( both veg and non-veg). Eating Biryani also has been of special interest and reaches a peak during the festive season.
So what is a Biryani and how did this tasty dish originate ? As with other dishes of Indian cuisine different theories and stories exist. For starters, Biryani comes from the Persian word 'Birian' meaning 'Fried before cooking'. Now with the stories behind it. One theory states that Biryani came from Persia through Arab traders to the Indian coasts of Calicut or via Afghanistan to North India. To be to the point legend also states that it was Tamerlane who bought it to India. Another legend states that , and which I believe to be more truthful and accurate, is that Rice in Persia was the mainstay of the cuisine and not the side accompaniment. They made Rich and fragrant Pilaos ( Pilaf's) with nuts raisins, saffron, etc. When the Moghuls came to India they bought their rich Pilaos with them to the subcontinent. The Pilao had already travelled from Persia to other parts of the Muslim world and absorbed in that country's cuisine. So we had the Pilav in turkey, Paella in Spain ( which has addition of seafood and saffron), Risotto in Italy etc. Here in India, thanks to the Moghul Emperors this rich pulao met the Pungent and spicy dishes of Hindustan and the Biryani was born. I can go on talking on this subject but would rather guide you all to this site which also has exciting things to say about the Biryani and most importantly tells you about the Kuchi Biryani and the Pukki Biryani and also has a section on as to which Biryani is better Lucknowi or Hyderabadi :)
This Particular recipe is for Bohri Biryani which I got from an ex-team member of mine in Pune, Mustafa Rangwalla, who belonged to the Bohra community. I've had this from him for quite some time and tried it out a long time back. It's a little more fragrant and less spicy than the usual fare and also its more of a Pulao thing than a regular Biryani. Any variations on this are most welcome. I've only known this to be a Bohri Biryani and wouldn't mind other recipes.

Bohri Biryani

Ingredients

1 Kg Mutton \ Chicken
750 Gms Rice
3Nos Tomatoes Cut Fine
2 Table Spoon Ginger & Garlic Paste
2 Teaspoon Red Chilly Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon Shazeera ( Shahi Zeera or Black Cumin) - whole
2 Table Spoon Yogurt
1 Kg Onion – Fried and Crushed
2 Potatoes, half cut into cubes and half into circular rings – Fried
3 Green chilies – Slit
Bay Leaves - 3
Salt – To Taste
Ghee
Saffron - Few Strands
Milk - 1 Cup

Method:
1. Mix all the ingredients above except –
Saffron, shazeera, potatoes,green chillies and rice. Marinate the mutton/chicken in it for 4-5 hrs.
2. Par boil the rice with salt, Bay leaves and shazeera and strain it.
3. Prepare the vessel for the Biryani. Put 1 Table spoon Ghee in the vessel and put 2 potatoes cut in circular rings.
4. Pour half the par boiled rice, then all the marinated ingredients along with the remaining potatoes and then put the remainder of rice.
5.Put a Tava or a griddle on a cooking range and put the Biryani vessel on top of the tava.
6. Add in some of the crushed onions on top.
6. Soak the saffron in 1 cup of warm milk for 5 minutes and pour over the rice.
7. Cover the vessel and cook for 45 minutes.

Photo courtesy Stock.Xchng

Soon to Come - Dum Hyderabadi Biryani

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5 Must See Recipes For The Week

One of the reasons that I have been late in posting the 5 must see recipes this time has been the intermittent net connection which has been troubling me. Finally I'm up and alive on the cyber space and it is such a relief to be floating online. Without wasting any more time, these are the must recipes for last week:

White Peach Gelato - A perfect way to bid goodbye to summers and do it while we can. This is going to be a great dessert, fruity, creamy and very light. As the author points out, replace the water with milk for making it more creamy.

Fried Chicken - A very simple way to make southern fried chicken. Franks Sauce has been known to work wonders and I always use it to make chicken wings. The only close substitute would be Anchor Bar's sauce. Add in a dash of curry powder to get that little kick.

Onion Dip - Great dip for parties. I have always wanted a recipe to make this. Finally I have it and its not too difficult. You can also use to stuff this into some backed jacket potatoes and sprinkle some ham on top. Yum!

Chicken Curry - Rather than putting it as another chicken curry, I would say chicken curry with a difference. Very, very unlike an Indian chicken curry recipe. And that too a little mild for a curry and a little creamy. Add in some ginger and red chili powder, if you want to make it more spicy. Worth a try as it is.

Seasoned Potato Wedges - Great for a poolside barbeque (alongside your lamb chops) or a last minute snack when some friends drop in. You can even match them with the onion dip on top.

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Hot Garlic Chicken

Chinese food has been an evergreen favorite in the household. After having eaten chinese food across the world, must say, that the chinese food made indian style has its own charm and I'm a self professed die hard fan of it. My wife and my managers will actually swear by the number of times I have gone looking for American Chopsuey, even for breakfast :)

DimSums obviously are a second favorite for me and the number one favorite for my better half. The quality of chinese restaurants are judged by how good their Dim Sum's are.
This particular dish was made one sleepy weekend when I felt the craving for chinese food.

Hot Garlic Chicken

Ingredients-

1/2 pound Chicken, cut into pieces
Garlic, chopped - 1 Tbslp
Red Chilli Powder - 2 Tsp
Tomato Sauce - 2 Tblsp
Salt, to taste
Sugar - 1 Tsp
Chicken Stock - 1/2 Cup
Cornflour - 1 Tblsp
Oil - 4 Tblsp
Vinegar - 1 Tsp
Bell Pepper, cut into small pieces - 1
Red Chillies- 2
finely chopped Onion - 1/2
Finely chopped Spring Onion (Scallions) - 3

Marinade -
1 Egg
Salt - 3/4 Tsp
Cornflour - 1 Tblsp
Oil - 1 Tblsp

Method:

1. Marinade the chicken with all the ingredients (for marinade), and keep aside for 30 min.
2. Heat 4 Tbsp oil in a wok and stir fry the chicken for 10 min in medium heat. Drain and keep aside.
3. In the same oil add garlic, red chillies and red chilli powder. Fry for 3 minutes and add tomato sauce.
4. Add bell pepper, onion and spring onion. Stir fry for 3 minutes in high heat. Add fried chicken. Stir-fry and add salt, sugar and chicken stock.
5. Mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce. Finish with the vinegar.
6. Serve with fried rice or noodles.

Addendum : I have had a few requests asking for recipes for Momos. Here's the one I posted quite some time back. It has an okay video shot with a mobile at my friends place whose wife makes amazing momo's.

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Jhinga Samarkand

Crude oil prices continued to rise, inflation finally touched the double digit number, N-Deal still hangs midway, Portugal got booted out of Euro'08 ( I never supported them anyways) ...So, what's good in the week that's gone by...well, I had some nice tandoori prawns for Dinner :) ...sums up the little joys in life that matter so much even in the face of some big issues faced by all. Food, good food makes one forget how hard the day was, and all the problems one's facing, atleast for the time being.

I came across this recipe in a cookbook some months back and had jotted it down separately to try out. Made a few changes and tried out. Makes for a good starter.

Jhinga Samarkand

Ingredients -

Jumbo Prawns - 10

Ginger-Garlic Paste - 2 Tblsp
Vinegar - 2 Tblsp
Water - 2 Cups

Marinade -
Gramflour (Besan) - 50 gm
Cornflour - 15 gm
Onion Paste - 2 Tblsp
Red Chili Powder - 1 Tblsp
Garam Masala - 2 Tsp
Carum Seeds (Ajwain) - 1 Tsp
Kasoori Methi - 1 Tsp
Yogurt - 1 Cup
Egg -1 No.
Lemon Juice - 2 Tblsp
Oil - 2 Tbslp
Salt - To Taste

Method- Pre-Preparation -
1. De-shell, devein & wash prawns under running water.
2. Mix Vinegar, water & ginger-garlic paste. Soak Prawns in the paste for 10 minutes. Drain.
3. Mix all ingredients for the marinade.
4. Marinate the drained and dried prawns in the marinade for 30 mins.

Preparation -
1. Heat the tandoor, oven, grill or microwave.
2. Skewer the prawns. Baste them with oil.
3. Roast on slow heat.
4. Serve Hot sprinkled with chaat masala and alongwith Mint Chutney.

Note: Keep turning prawns to ensure they cook evenly on all sides.
Baste with oil when half done.

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5 Must See Recipes for the Week

Another week gone by, another selection of recipes. The week has been a mixed one. I managed to catch a movie in between ( actually had seen half of it and watched the other half this week). The movie in question was Lucky number Slevin and it was a good movie. I would recommend it highly. Starring stalwarts like Bruce Willis, Morgan Freeman, Ben Kingsley and few known names like Josh Hartnett, Lucy Liu and Stanley Tucci it had some good moments especially the ending. Looking forward to completing the rest of the movies I have had on my must see list and which are gathering dust on my shelf, notably, Pedro Almodovar's 'What Have I done to deserve this' which is the next on my see list. I am still waiting for the latest from Sam Rockwell who happens to be one of my favorites and yes! Farhan Akhtar's Rock On.
My two posts last week were fairly controversial and they elicited a wide range of emotions from all those who did comment. I loved it, and would really want to do it again. Watch out for me trying to ruffle some more feathers.
Work has been demanding and exciting both. Home front is much the same as work. Thinking of doing some justice to my other hobbies as well now that everyone in the household is busy with their lives.
My weekly selection this time is a little different. It's in the form of a menu that you can cook up or take your pick and only cook the ones you want to :)

Chilled Asparagus Soup

(Thick, creamy and healthy. You can use a vegetable stock instead of the chicken broth. Asparagus are really cool and once you get hooked to them...this by the way is one way to do it....you can experiment with them)

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Lamb Keftas with mint yogurt

(After a nice chilled conti soup, transport yourself to some spicy morrocan affair. The mint yogurt will cut the mild spiciness.) Serve with some nice peas pulao. Veggies can substitute Paneer (Ricotta) in place of Lamb.

Mustard Chive Mashed Potatoes

Slow Roasted Plum Tomatoes

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Copycat Cheesecake Factory Oreo Cheesecake

( Regulars on the blog know my obsession with cheesecake and nothing better than this one. The original is heavenly. If this one even comes close to it, it'll be a winner).

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Hope you like this selection for the week. Also, check this post on how to taste Olive Oil.

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Simbly Sambarlicious - Vengaya Sambar (Lentil with Shallots)

Let me start this post with a disclaimer that I had nothing whatsoever to do with this one apart from clicking the photo and posting it on this blog. Infact, as far as people know me, I can have nothing to do with Sambar, apart from the fact that I'm married to a Sambar loving Woman.

A few months ago I made an epic journey to Chennai. It was epic on several grounds. I was making a train journey after 6 years in India and this was due to the fact that we wanted our son to experience a train ride ( this was the shortest possible journey that presented itself in recent times). Knowing my claustrophobia and immense cleanliness disorder this was going to be a struggle. And it was to an extent, but we enjoyed it. Secondly, it was the southernmost in India I was traveling to. I had heard horror stories about Chennai from a few people, and here I was, ready to experience it. The horror stories about the weather were true. It was extremely sweaty, and that too in February. The traffic was a nightmare and without my wife besides me I would have been lost in translation. Lastly, I was experiencing a true blue tambram wedding... my sister-in-law's, and everyone knew the punju guy coming to attend it. Hence, I was more a center of attention than even the bride groom. You could guess my amazement when I found no chicken or paneer dish at the wedding. No dancing, no pranks, no groom on a horse ... just a plain simple affair with plain simple food...and yet it cost as much as a north Indian gaudy wedding. It was a great experience. I loved wearing the veshti and gorging on Chettinaad food at restaurants. During the packed trip I even stole a day to visit Mahabaleshwar. It was amazing. Thankfully to my wife's relief I did not buy a 4 ft stone sculpture that I always wanted to get from there. Sadly, the great site will not remain forever, with the sea winds eroding the sculptures and rock cut temples on the shore.
Getting back to the dish for this post, Sambar is a delicacy, both in Chennai and in our home. Infact, they have a course which consists of Sambar with rice that is had after a course of Rasam with rice and before a course of Curd with rice.
Sambar is an extract of Thuvar Dal (Pigeon Peas) soured with tamarind. However, certain regions also use other souring agents like tomatoes. It is called Pulusu in Andhra and Huli in Karnataka. There are various types of Sambar that exist too. There is the Keerai Sambar, which has prawns added to it, then we have the Rayar Sambar which is green in colour and is extremely common in places like Thanjavur and Kumbakonam, we have a buttermilk sambar and we have the Vengaya Sambar which is made with Vengaya (shallots). There are many more versions that exist.
Personally, I love the Kannadiga style of Sambar and on weekends at the golf course where it is served, I polish off a bowl or two of it.

Vengaya Sambar

Ingredients:
Thuvar Dal ( Split Pigeon Peas), boiled and mashed - 150 gms
Shallots / Madras Onions, peeled and skinned - 100 gm
Asafoetida (Hing) - 1 Tsp
Curry Leaves - 6-7 Sprigs
Tamarind - Lemon Sized soaked in 4 glasses of water
Dried Red Chillies - 4
Chana Dal (Bengal Gram) - 1 Tblsp
Corriander Seeds - 3/4 Tblsp
Mustard Seeds - 1 Tsp
Turmeric powder - 1 Tsp
Red Chili Powder - 1 Tsp
Salt - To Taste
Oil - 2 Tblsp


Method:
1. Heat Oil in a pan.
2. Fry Dried Red Chillies. Add Bengal Gram and Corriander Seeds. Fry for 2 minutes.
3. Coarsely grind them.
4. Heat oil in a wok. Add mustard seeds. When they begin to crackle add curry leaves and asafoetida.
5. Add in the shallots and fry for 2 minutes or till Shallots turn transparent.
6. Add in the tamarind pulp alongwith Asafoetida. Add turmeric powder and let it boil for 3 minutes.
7. Add the powdered red chilli, bengal gram and corriander seeds paste and salt.
8. Add in boiled mashed Thuvar Dal.
9. Bring to a boil and simmer for 5 more minutes. Add in the curry leaves.

Addendum : I visited Mahabalipuram and not Mahabaleshwar. Thanks to Bhags for pointing it out.

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Screwdriver - What's a nice evening without it ?

Cocktails I must say are a dying breed. As in how many times do we actually go out and get ourselves a cocktail unless we are feeling plush or sitting in one plush place. These are the days of simple drinks either had straight up or with common mixers. Screwdrivers are another story though. We mostly end up having them, without even knowing it's a very popular cocktail called screwdriver. Why? 'cause it's simple to make and just has 2 ingredients. Vodka and Orange Juice.

My own stag parties echo the above mentioned sentiment. I'm usually found begging people to try out some cocktails. Can't help it. Have been in love since I made my first one. Infact I first made a mocktail...which is a cocktail without the alcohol in it :). There was no looking back thereon. I bartended my way through college. It was good money and you saw all the who's who. It wasn't such a glam profession to have then, else might have just continued with it. Interestingly, even after I became a management trainee with the one of the top 3 in India, I earned less than what I made bartending and I worked 6 days to get paid in the company.
Last weekend though was different. Sri J had put down his papers and was finally moving back to B'Lore. Naturally for being a great guy to have as a part of your team and making his life miserable right through, it was but natural to have his sending off at my place. With a great stock of spirits, mixers and a great crowd, cocktails had to be the norm. My crystal collection though was locked up after the glass breaking incident the last time we all got together. Sri J had been the culprit though he still maintains he didn;t do it (Sri J, I told you I'll post this). It was a wild party that only got over at the Kakatiya Sheraton in the morning, with some having the breakfast and the rest feasting on the yum! Chocolate mousse.
Getting back to screwdrivers, It got its name allegedly in the 1950's for oil riggers in mid-east who couldn't find stirrers, so they used their screwdrivers to stir this drink. Some also say it is named so because of the screw (orange juice) and the driver (Vodka). Ideally the next time you feel like having a drink, fix yourself a nice cocktail and figure out the story behind it. Screwdrivers have a whole varied variations to it, from mocktail ones to the very potent ones. Here's a list of them. There are some personal variations too. If you have any, feel free to lemme know and I'll fix myself one of those.

The Original Screwdriver

Glass - HighBall


Ingredients -
Vodka - 60 ml
Fresh Orange Juice - 150 ml

Garnish - Slice of Orange

Method-
1. In a chilled HighBall glass, pour vodka and orange juice over ice.
2. Garnish with slice of Orange. Cheers !

Kentucky Screw Driver

Substitute the Vodka with Bourbon. Also goes by the name of Black-Eyed Susan and Yellow Jacket.

DriveScrewer

Vodka - 1 Part
Orange Juice - 2 Parts

Mix the same way as the screwdriver.

Harvey Wallbanger

Glass - Collins

Ingredients-

Vodka - 30 ml
Orange Juice - 120 ml
Galliano (Herbal Liqueur) - 15 ml

Method-
1. Pour Vodka and Orange Juice into a collins glass over ice cubes and stir.
2. Float Galliano on top with a spoon. Serve.


Variations of the harvey wallbanger exist. If you replace Vodka with Tequila, it becomes a Freddy Fudpucker. If you double the quantity of orange juice, quadruple the quantity of Vodka and triple the quantity of Galliano and serve in a beer mug, its called a Harvey Wall Climber. If you replace Orange juice with Milk, it will be called Harvey CowPuncher (I personally will never try that).

Southern Screw

Substitute Vodka with Southern Comfort in the original Screwdriver.


Slow (Sloe) Comfortable Screw

Substitute the vodka with Sloe Gin in the original screwdriver.

Hi-Fi
Replace the Orange Juice with orange soda ( say Fanta).

Fuzzy Cosmonaut
Substitute Orange Juice with Tang in the original screwdriver.

Sonic Screwdriver
Replace Orange Juice with Blue Gatorade in the original screwdriver.

It's also called Vaderade.

Cordless Screwdriver

Glass - Shot Glass

Ingredients -
Chilled vodka - 30 ml
Cut an orange wedge and coat with superfine sugar. Keep aside.


Method -
1. Pour Vodka into the shot glass.
2. Drink the vodka in one shot.
3. Bite into the sugar coated orange wedge.

Very Screwy Driver

Glass - Collins

Ingredients -
Vodka - 30 ml
White Rum - 15 ml
Tequila - 15 ml
Gin - 15 ml
Orange Juice - 150 ml

Method-
1. Pour all ingredients over ice in a collins glass.
2. Serve (Hic!)

Screwless Driver (Finally a non-alcoholic one)

Glass - Highball
Ingredients -

Ginger Ale - 45 ml
Orange Juice - 150 ml

Method-
1. Mix over ice in a highball and serve.

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