Tune in to the current episode of #TanTanaDone, where the Tandon sisters are all set to prepare a banquet for Rachita and Darren!
The sis are prepared to warmly invite them with a wonderful 3-course meal featuring 'Burrata Salad, Green Thai Curry, and Baked Yogurt'. Join them for scrumptious cooking, sisterly enjoyable, and a lot of enjoyable small talk!.

BURRATA SALAD, VEG THAI CURRY AND BAKED YOGURT.

Components.

Burrta Salad.
1 piece of burrata cheese.
8-10 orange sectors, peeled and cut into halves.
8-10 strawberries, hulled and quartered.
Assorted lettuce leaves as needed.
2 tablespoons olive oil.
Squashed black peppercorns to taste.
Salt to taste.
1 tbsp balsamic vinegar.
Veg Thai Curry.
2 tablespoons olive oil.
2 tablespoons Thai green curry paste.
1 lemongrass stalk.
1 inch galangal.
3 bird eye chillies.
6-8 pea brinjals.
2-3 kaffir lime leaves.
8-10 medium sized broccoli florets.
1 big carrots, peeled and cut into batons.
1 medium green zucchini, cut into batons.
1 medium yellow zucchini, cut into batons.
1 cup jasmine rice.
Salt to taste.
1/2 cup coconut milk.
2-3 fresh basil leaves.
Baked Yogurt.
1/2 cup condensed milk.
1/2 cup yogurt.
1/2 cup fresh cream.

Approach.

1. Pre-heat the oven at 180 ° C.
2. To make baked yogurt, take condensed milk in a bowl. Include yogurt and fresh cream and whisk well.
3. Pour the mix into individual ramekins and cover with aluminium foil. Arrange on a baking tray, put some water and bake for 8-10 minutes. Enable to cool totally. Refrigerate for 2-3 hours.
4. To make veg Thai curry, heat olive oil in a nonstick pan. Pound lemongrass and contribute to the pan. Slice galangal and add to the pan.
5. Get rid of the stems of bird eye chillies and contribute to the pan.
6. Add pea brinjals and kaffir lime leaves to the pan. Include 2-3 cups water and enable to boil.
7. Heat a cleaner. Arrange broccoli pieces, carrots, green and yellow zucchini and steam for 4-5 minutes.
8. Include jasmine rice to rice cooker, include 2 cups water, salt and cook for 15-20 minutes.
9. Organize lettuce leaves on a plate. Set up orange sections and strawberries on top.
10. Location burrata cheese in the centre.
11. To make the dressing, take olive oil in a glass jar. Add crushed black peppercorns, salt and balsamic vinegar. Close the cover and shake well.
12. Dispose of the whole lemongrass, chillies, galangal and kaffir lime leaves from the curry and include steamed veggies.
13. Include salt to the curry and cook for 3-4 minutes. Include coconut milk and mix well. Tear basil leaves and add to the curry.
14. Cut open the burrata cheese and drizzle prepared dressing.
15. Serve.

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