Indulge this season with Three dots & a Dash’ Monsoon Delights

Posted by: at 7/05/2017 01:29:00 am



2 new limited edition dishes introduced to commemorate the rainy season

Bangalore, July 5, 2017: Dribble, Drabble, Zibble, the rainy season arrives in its full glory! While you sit back and enjoy the cool breeze, Three dots & a Dash introduces the perfect combination of succulent and hot Polynesian snacks this season! The two new variants are a combination of fried and sautéed dishes that are bound to switch on your ‘Chill-mode.’


The all new Pollo Mozarella in Carozza is a non-veg dish that is a strong combination of ingredients like mozzarella cheese along with chicken, garlic, marinara sauce and parsley. These subtle yet strong flavours are bound to bring a relaxed and fulfilling feeling to your tummy. It is priced at Rs 230/-.


The Mini-vegetable burritos are the perfect quick fix snack that you may want to try this season. The fiery and light flavours that are a mix of vegetables like Bell peppers, baked beans, tomatoes along with ingredients like chili powder, cilantro, jalapeno chili, sour cream, cheese and pineapple among others. It is priced at Rs 200/-.


Apart from the lip-smacking new additions to the menu, don’t forget to try your hands on the other grub and signature tiki-cocktails.



This season enjoy the sound of rain along with mouthwatering Monsoon Delights only at Three dots & a Dash.


When: Till July 21, 2017



Where: Three Dots and a Dash, No. 840/1, 100 Feet Road, Metro Pillar 56 & 57, Indiranagar - Phone:080 3951 5401


Pollo Mozzarella In Carrozza

Ingredients:

Mozzarella - 60gm

Bread (Foot Long) - 60gm

Eggs - 1 no

Garlic - 20 gms

Chicken - 60 gms

Parsley    - 1 teaspoon

Salt and pepper to taste

All-purpose flour  -  40 gms

Plain bread crumbs, as required

Refined Oil, for frying

Marinara Sauce

Olive oil - 1 tablespoon

Garlic - 1 clove

Tomatoes - 1 no

Sugar - Pinch

Salt and black pepper to taste

Basil leaves - 1 tablespoon

Parsley - 1 tablespoon


Procedure:

•Cut the mozzarella and chicken into slices to cover 2 slices of the bread. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.


•In a bowl, whisk together the eggs, garlic, flour and parsley and season with salt and pepper. Put the bread crumbs on a plate.


•In a large skillet over medium-high heat oil. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.


•Cut each sandwich in 1/2 and serve, with the marinara sauce.


Marinara Sauce – Method

Heat the oil in a saucepan over medium-high heat. Add the garlic, tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.

Remove the sauce from the heat and stir in the basil and parsley.



Mini Vegetable Burritos

Ingredients

Mini tortillas - 3 nos

Onion Chopped - ¾ Cup

Refined oil - 2 teaspoons

Cumin - 1/2 teaspoon

Chili powder- 1/2 teaspoon

Red bell pepper     - 1 cup chopped

Corn - 2/3 cup frozen

Carrot coarsely grated - 1 medium

Black Beans - 1 2/3 cups

Tomatoes - 1/2 cup

Jalapeño chili - 2 teaspns seeded

Cheese - 40 gms

Sour cream - 30 ml

Cilantro     - 20 gms

Pineapple - 40 gms



Procedure:

•Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through.
Combine onion and oil in large skillet. Stir over until onion is golden fry. Add cumin and chili powder and stir Add bell pepper, corn and carrot; sauté until almost tender. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. Remove from heat.


•Place warm tortillas on work surface. Spoonfull the veg mixture down center. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, Grill it and serve with tomato-pineapple salsa and House salad

Mini vegetable Burritos_3dots
 Mini vegetable Burritos_3dots

Pollo Mozarella in Corozza-min
Pollo Mozarella in Corozza-


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