Tune in to the latest episode of #TanTanaDone where the Tandon sisters are all set to prepare a feast for Rachita and Darren! The sisters are ready to warmly welcome them with a delightful 3-course meal featuring 'Burrata Salad Green Thai Curry and Baked Yogurt'. Join them for delicious cooking sisterly fun and plenty of fun banter! 🥗🍛🍨 BURRATA SALAD VEG THAI CURRY AND BAKED YOGURT Ingredients Burrta Salad 1 piece of burrata cheese 8-10 orange segments peeled and cut into halves 8-10 strawberries hulled and quartered Assorted lettuce leaves as required 2 tbsps olive oil Crushed black peppercorns to taste Salt to taste 1 tbsp balsamic vinegar Veg Thai Curry 2 tbsps olive oil 2 tbsps 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 large 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 ½ cup coconut milk 2-3 fresh basil leaves Baked Yogurt ½ cup condensed milk ½ cup yogurt ½ cup fresh cream Method 1. Preheat the oven at 180°C. 2. To make baked yogurt take condensed milk in a bowl. Add yogurt and fresh cream and whisk well. 3. Pour the mixture into individual ramekins and cover with aluminium foil. Arrange on a baking tray pour some water and bake for 8-10 minutes. Allow to cool completely. Refrigerate for 2-3 hours. 4. To make veg Thai curry heat olive oil in a nonstick pan. Pound lemongrass and add to the pan. Slice galangal and add to the pan. 5. Remove the stems of bird eye chillies and add to the pan. 6. Add pea brinjals and kaffir lime leaves to the pan. Add 2-3 cups water and allow to boil. 7. Heat a steamer. Arrange broccoli pieces carrots green and yellow zucchini and steam for 4-5 minutes. 8. Add jasmine rice to rice cooker add 2 cups water salt and cook for 15-20 minutes. 9. Arrange lettuce leaves on a plate. Arrange orange segments and strawberries on top. 10. Place 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 lid and shake well. 12. Discard the whole lemongrass chillies galangal and kaffir lime leaves from the curry and add steamed vegetables. 13. Add salt to the curry and cook for 3-4 minutes. Add 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. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #dinnermenu #partymenu #burratasalad #thaicurry #bakedyogurt #tantanadone sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes dinner menu dinner party menu perfect dinner burrata salad burrata salad recipe thai curry thai curry recipe how to make thai curry baked yogurt baked yogurt recipe how to make baked yogurt party menu tan tana done homemade recipes how to make burrata salad