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Pirate's Diner

Family-Friendly Meals

Appetizers

Crab Cakes
Shrimp Potstickers
Mini Lobster Rolls

Mains

Oven-Roasted Salmon
Shrimp Fried Rice

Asparagus and New Potatoes
Tilapia Scampi

Drinks

Soda
Fruit Shake

Juice

DAV

Effusion Techesta Lunch

Appetizer

Greek Kale Salad with lemon Olive
Oil Dressing

Soups

Poondu Milagu Rasam

Main Course

Cottage Cheese Steak With
Barbeque Sauce
#

Sides

Steamed Vegetables
Choice of bread rolls

Deserts

The best banana cake

Cottage Cheese Steak with Barbeque Sauce

Recipe – Continental Cuisine Portion - 1
Meal type – starter and snacks Preparation time – 15 min.

S.no Ingredients Quantity

1 Cottage Cheese 160 gms
2 Black papper crushed 2 gms
3 Refined oil 10 ml
4 WC sauce 5 ml
5 BBQ sauce 15 ml
6 8-8 sauce 5 ml
7 Salt To taste
8 Baby carrot 10 gms
9 Broccoli 8 gms
10 Green Zucchini 10 gms
11 Yellow zucchini 10 gms
12 Brinjal 5 gms
13 Tomato 5 gms

Instructions

• Cut the cottage cheese in roundel steak shape
• Prepare marination with oil, pepper powder, salt, WC sauce & a little bit of 8 – 8 sauce & keep aside

for 45 mins
• Take 02 shaslik sticks & skewered cubes of yellow zucchini, green zucchini, auber gine, onion flakes

& tomato deseeded
• Heat the grilled plate & grill the cottage cheese, also the skewered vegetable
• Separately parboil cauliflower, tossed in butter along with green & yellow zucchini and also roast a

baby carrot
• Keep a celery stick ready for garnish

Greek Kale Salad with lemon Olive Oil Dressing

Recipe – Mediterranean cuisine Portion - 1
Preparation time – 10 min
Meal type – lunch

s. Ingredients quantity

no 1 large bunch (about 10
1 kale leaves ounces or 3-4 cups)

2 Cherry 1 pint

3 Grape tomatoes 1 pint

4 Cucumber Halved 1

5 Red onion ½

6 Feta cheese ½ cup crumbled

Lemon Dressing ingredients

7 Extra virgin olive oil ½ cup

8 Lemon juice ¼ cup
9 Garlic 1
10 Clove 1
11 Dried oregano 1 teaspoon
12 Salt To taste
13 Pepper To taste

Instructions

• To make the dressing: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic,
oregano, salt, and pepper. Whisk until combined.

• To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad
and mix. Sprinkle with extra feta cheese before serving.

• Prepared and dressed salad can be stored in the fridge for up to 48 hours.

The best banana cake

Recipe- Pan Asian Portion - 1
Meal period – dessert Preparation time- 1 hour

S.no Ingredients Quantity
1 mashed bananas
1/3 cup
•
½ tablespoon lemon juice
2 lemon juice, ½ cup
3 milk 3 cups
4 flour ½ tablespoon
5 Baking soda ¼ tsp
6 salt 2/3 cup
7 butter 1 cup
8 White sugar ½ cup
9 Brown sugar 3
10 Eggs 1 teaspoon
11 Vanilla 8 OZ-
12 Cream cheese
1/3 cup
13 Butter 3 - 3.5 cups
14 Powdered sugar 1 Tsp
15 Lemon juice 1 ½ Tsp (From 1 lemon)
16 Lemon zest

Instructions

• Preheat oven to 350°. Grease and flour a 9 x 13 pan.
• Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set

aside.
• Mix together mashed banana with 1 tablespoon lemon juice, set aside.
• Beat together butter, brown and white sugar until combined. Add in eggs one at a time and

vanilla. Mix on high until light and fluffy (almost the texture of frosting).
• Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and

milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into
prepared pan.
• Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or
just until toothpick inserted in center comes out clean (do not over bake).
• Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool
completely before frosting.

Frosting

• Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
• Add powdered sugar a little at a time until you reach desired consistency. Spread over

cooled cake

Recipe -Indian Poondu Milagu Rasam
Meal period-lunch
Portion for – 1 persons
Preparation time -25 min

S. Ingredients Quantity

no

1. pepper 2 Tsp

2 cumin ½ Tsp

3 garlic 3-4
4 Curry leaves A spring
5 tamarind A small lemon ball size

6 Asafetida A pinch
7 Turmeric powder ¼ tsp
8 Mustard seeds ¼ Tsp
9 Cilantro To garnish
10 oil 2 tsp
11 salt To taste

Instructions

• Soak tamarind in water for at least 15 minutes, extract the juice and discard the pulp.
• In a blender grind pepper, cumin finely and then add garlic and curry leaves and gently pulse it.
• In a pan heat oil, add mustard seeds and when they crack add the ground mixture, asafoetida and

fry for a minute or two.
• Then add turmeric powder, extracted tamarind juice, add water to get the required consistency and

salt to taste, mix well and wait till the froth starts to form in the surface of the rasam. Do not let the
rasam to boil. Then turn off the heat.
• Garnish with cilantro and serve it