The Park Hotel, Hyderabad

Hiya everyone! I had asked on my Facebook page if you would be interested to know about recipes and you guys said yes, so here is the post. These recipes are very interesting because they all have a common ingredient – beer and they are very easy to make! Beer contains barley and hops so it imparts a subtle sweetness that accentuates the flavor of meat, vegetables, fish and even desserts. If you have never used beer in your food before, do experiment and let me know how they turn out 🙂

Thank you Molson Coors Cobra India for sharing the recipes.

Beer Batter for Onion Rings

• ¼ Cup. flour
• ¼ Cup. cornstarch
• ¼ Cup. beer
• ¼ tsp. pepper
• ½ tsp. seasoning salt
• ¼ tsp. paprika
• 2 egg whites, beaten
• Onions, sliced as rings

Combine first six ingredients in a small bowl. Fold in beaten egg whites into batter. Dip onion rings into batter and then deep fry until golden.

Beer Battered Fish

• ¾ Cup. beer
• 2 eggs, separated
• ¾ Cup. flour
• ¾ tsp. salt
• 1 ½ tsp. vegetable oil
• ¼ tsp. garlic powder
• Shortening
• 25 to 30 pan fish

Let beer stand at room temperature until it goes flat (approximately 45 minutes). Beat egg whites until stiff. In a separate bowl, beat the beer, flour, salt, oil and egg yolks together until smooth. Fold in egg whites. Dip each fillet in the batter separately and then fry in melted shortening, about 5 to 7 minutes until brown. Turn and brown other side.

Beer Battered Fried Vegetables

• 2 Cup. all-purpose flour
• 1 ½ Cup. beer
• 2 eggs
• 1 Cup. milk
• Salt and pepper to taste
• 2 Cup. vegetable oil for frying
• 1 carrot, cut into thick strips
• 1 onion, sliced into rings
• 6 fresh mushrooms, stems removed
• 1 green bell pepper, sliced in rings

In a medium bowl, mix together 1 ½ cups flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together ½ cup flour, salt and pepper. Heat oil to 375°. Dip each vegetable in the egg and milk mixture. Next, dip the vegetable into the flour and seasoning mixture; finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown.

Deep Fried Beer Chicken

• 1 ½ Cup. flour
• 1 T. margarine, melted
• 1 egg, beaten
• 1 Cup. flat beer, room temp.
• 2 lbs. chicken, cut, washed and patted dry
• Oil for deep frying

At least 4 hours before cooking (can be done night before), mix flour, margarine, egg and sufficient beer to make a thick paste. Spread over chicken parts; cover and refrigerate. Heat 2” to 3” oil in deep fryer to 365°. Fry chicken pieces, a few at a time, for 15-20 minutes or until golden brown. Be sure to move the pieces around in the oil so they do not stick, but turn them carefully so the coating does not break off. Drain on paper towel before serving.

Easy Beer and Ketchup Meatballs

• 1-28 oz. bottle ketchup
• 24 oz. beer
• 1 ½ lbs. ground beef
• 2 tsp. garlic powder
• 1 onion, chopped

Preheat oven to 400°. Place the beer and ketchup in a slow cooker on high setting and allow to simmer. Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about ¾” in diameter. Place meatballs in a 9 x 13” baking dish. Bake at 400° for 20 minutes. Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.