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Celebrate Friendship Day with chef’s exclusive dishes

Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa for friendship day

It’s always best to do it over a plate of food to chew on while we pore over our gossip and catch up with our pals on this friendship day to share new haircuts or their fresh life objectives. It feels good to offer something that we have prepared in our own kitchen, whether it be a snack while we watch one of our favourite films or a tasty supper to commemorate years of friendship. But what should we prepare for a gathering of friends?

Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa for friendship day:

BLUEBERRY ICE CREAM SORBET

Ingredients:

Blueberry                                                         

Lemon zest                                                     

Lemon juice                                                                   

Egg White                       

Crushed Ice                    

Method:

Add blueberry, lemon zest, lemon juice, and egg white in a bowl.

Put all the ingredients in a blender and blend for a minute until smooth.

Remove the mixture in the large bowl.

Chill the mixture for an hour in the deep fridge.

Serve with few fresh blueberry and lemon zest!

MAKAI KE KEBAB

Ingredients:

Baby corn                               

Potato pahari                          

Ginger chopped                      

Chilli green                             

Olive oil                                   

Salt                                         

Coriander leaves                     

Yellow chili powder                 

Black cumin                            

Method:

Mix finely, chopped blanched baby corn with boiled potato.

Add all ingredients, salt to taste and make medium soft dough.

Divide the prepared dough into eight to ten equal portions.

Wet your palm with little water and make kebab

Heat sufficient oil in a pan, shallow fry  till both sides turn light golden brown

Serve hot with mint chutney and  slice of lemon and onions

MUSHROOM CHEESY BURGER

Ingredients:

Mushroom (boiled and chopped)           

Potato(boiled)  200 gm

Coriander chopped                                                        

Cheese Cheddar Grated                                              

Green Chilli chopped                                     

Salt & black pepper                                       

Burger bun                                                        

Onion chopped                                                               

Fresh bread crumb                                                        

Lettuce leaves, sliced tomato, sliced onion

Oil                                                                                          

Mayonnaise                                                                      

Coriander Powder                                                          

Method:

Heat oil in a pan. Add onions, green chilli, coriander powder and sauté till soft and translucent. Add mushrooms and sauté till the moisture evaporates

Take a bowl, add this mixture to the boiled potatoes and mix well. Add coriander leaves, salt and black pepper and mixwell.

Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes

Divide into small section, roll and shape it into patties. Then roll it over the breadcrumbs

In a nonstick skillet pan, heat the oil over medium-high. Add the patties and cook until brownon both sides, 3 to 4 minutes per side

Transfer the patties in a plate and preheat the pan to toast the burger bun. Slit bun from the middle and toast until the burgers are firm and cooked.

Spread mayonnaise and place the lettuce leaves, lot of cheese, sliced tomato, sliced onion and burger patty.

Place the other half of the burger, serve with tomato ketchup & enjoy!

WATERMELON FRESCA

Ingredients:

Watermelon                                                    

Water                                                             

Lemon                                                           

Mint                                                               

Honey                                                            

Sugar                                                             

Method:

Place watermelon, sugar and 100ml of water into blender. Blend well.

Strain liquid into the jar and add the remaining water.

Add ice to your glasses and add some fresh lime juice to each glass and stir.

Taste and add more lime if needed. Then add blended watermelon into the glasses.

Garnish with your choice of lime wheels, mint or watermelon wedges.

A time to honour the friends who make our world shine with laughter, love, and understanding, reminding us that true companionship is a treasure to cherish forever. On this day let’s treat our friends with a scrumptious recipe of Chapli Kebab by Chef Aji Joseph, Head, Culinary Development, FreshToHome.

ALSO READ-Decadent and Inventive Indian Cuisine: Currynama by Seven Seas

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Irresistible recipes with Pistachios

Every delicacy has its own taste and its adored by a large number of people. Here are some recipes curated by American Pistachios to give a different taste to your buds of Pistachios.

PISTACHIO, ASPARAGUS AND BLUE CHEESE RISOTTO (By Chef Ashish Bhasin)

Ingredients:

  • 280 g Risotto rice (Short grain like Arborio)
  • 60 ml Extra virgin olive oil
  • 40 g Onion
  • 50 ml White wine
  • 16 g Lemon zest
  • 250 g Asparagus
  • 60 g Parmesan
  • 40 g Unsalted butter
  • 800 ml Vegetable stock
  • 100 g California Pistachios
  • 60 g Blue Cheese
  • 5 g Micro green for garnish
  • 20 g Salt
  • 10 g Black pepper

Instructions:

  • Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
  • Now add risotto rice, sauté for a minute.
  • Deglaze with white wine, until wine evaporates; add little stock and continue cooking on slow flame gradually.
  • Keep repeating till risotto is about to be cooked
  • Blanch asparagus separately and mix with the  risotto.
  • Finish risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
  • For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
  • Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.

MALAI PRAWNS (By Chef Anand Panwar)

Ingredients:

  • 100 g White Onion    
  • 50 g  California Pistachios                    
  • 10 g  Ginger Garlic     
  • 100 g  Prawns   
  • Curry Leaves, Green Chilli & Salt to taste
  • 100 ml Coconut Milk      
  • 20 ml Coconut Oil

Instructions:

  • Heat coconut oil in a pan.
  • Add mustard seeds & curry leaves.
  • Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
  • Add salt, turmeric powder, coconut milk and make a gravy.
  • Put cleaned prawns in the gravy and cook for 2 to 4 minutes.
  • Garnish with curry leaves and chopped pistachio.

PISTACHIO PANEER (By Chef Anand Panwar)

Ingredients:

  • 100 g White Onion        
  • 50 g California Pistachios                  
  • 10 g Ginger Garlic Paste  
  • 100 g Paneer                 
  • Curry Leaves, Salt, Green Chili as per taste   
  • 100 ml Coconut Milk   
  • 20 ml  Coconut Oil

Instructions:

  • Heat coconut oil in a pan.
  • Add mustard seeds & curry leaves.
  • Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
  • Add turmeric powder, coconut milk to make a gravy.
  • Put some paneer in the gravy and cook for 2 to 4 minutes.
  • Garnish with curry leaves and chopped pistachios.
  • Serve hot.

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Juicy Chicken Lollipop

Ingredients for marination

  1. Chicken Lollipop – 12 [cut]
  2. Pepper Powder – 1 tsp
  3. Soya Sauce – 1 ½ tsp
  4. Vinegar – 1 tsp
  5. Ginger Garlic Paste – 1 ½ tsp
  6. Salt – ½ tsp

Ingredients for second marination

  1. Corn Flour – 3 tbsp
  2. Maida – 3 tbsp
  3. YaEgg White – 1
  4. Vegetable Oil – to fry

Ingredients for sauce

  1. Oil – 2 tbsp
  2. Ginger – 1 ½ tbsp [chopped]
  3. Garlic – 1 ½ tbsp [chopped]
  4. Onion – 1 small [chopped]
  5. Tomato Sauce – 2 tbsp
  6. Chilli Sauce – 2 tbsp
  7. Soya Sauce – 1 ½ tsp
  8. Vinegar – ½ tsp
  9. Sugar – ½ tsp
  10. Green Chilli – 2 [chopped]
  11. Salt – a pinch
  12. Corn flour Slurry – ¼ cup
  13. Spring Onion – for garnish
  14. Water – ¼ cup

Method

  1. Place  chicken pieces in a bowl, add pepper powder, vinegar, soya sauce, ginger garlic paste, salt accordingly and let it sit for 20 mins.
  2. For the next marination add the egg white, corn flour and maida to the first marination and mix everything well until all the chicken pieces are well coated.
  3. After 5 mins, deep fry the lollipop pieces until golden brown.

Method for sauce

  1. In a deep pan, heat oil on medium flame and add the chopped ginger and garlic, saute for a min.
  2. Add the onion and saute until translucent. Add the sauces with vinegar, sugar, salt and green chillies. Mix it well.
  3. Add water and let it boil. Add the corn flour slurry and let it thicken.
  4. Into it add the fried chicken lollipops, toss it nicely.
  5. Lastly garnish with spring onions.

ENJOY YOUR JUICY LOLLIPOPS!

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Recipe: Butter garlic Mushrooms

Ingredients

  1. Butter – 3 tbsp
  2. Onion – 1 [chopped]
  3. Green Chillies – 3 [chopped]
  4. Garlic – 1 tbsp [chopped]
  5. Mushrooms – cut in half (200 gms)
  6. Mixed Herbs – ½ tsp
  7. Soya Sauce – 2 tsp
  8. Pepper Powder – ½ tsp
  9. Salt – to taste
  10. Coriander Leaves – for garnish [finely chopped]

Method

  1. Rinse and clean the mushrooms well, cut in half and keep aside.
  2. Melt butter in a pan, add garlic and saute for 2 mins.
  3. Add onions and green chillies and saute until translucent. Then add the mushrooms to it and cook for 1 min. It will leave some water, so cook until dry.
  4. Add salt, pepper, soya sauce and mixed herbs and give it quick mix. Cook for 2 – 3 mins.
  5. Garnish it with the coriander leaves.

ENJOY YOUR DELICIOUS MUSHRROMS!

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Ever best Kebab recipes by Chef Harpal Singh Sokhi

As World Kebab Day is celebrated on the 2nd Friday of July, i.e., the 14th of July, Chef Harpal Singh Sokhi has curated recipes using Godrej Yummiez Kabab.

LUCKNOW SEEKH HOT DOGS

Ingredients:

Godrej Yummiez Chicken Lucknowi Seekh Kabab                             

Hot Dog Buns                                                                                             

Green Chutney                                                                                                       

Fresh Cream                                                                                                     

Chutney Mayo                                                                                                 

Mayonnaise                                                                                                 

Lettuce                                                                                                         

Onions Slices from                                                                                     

Mustard Mayo                                                                                            

Peri Peri Mayo                                                                                 

Oil for Cooking

Method

In a nonstick pan, pour oil and heat.

Add frozen Godrej Yummiez chicken lucknow seekh kabab and brown on all sides.

Add fresh cream, green chutney, mint mayo and regular mayonnaise and mix well.

Cook until the seekh kababs and well coated with chutney.

Now slit open the hot dog buns, arrange lettuce and onions slices.

Add the coated chicken seekh kababs and drizzle the peri peri mayo, mustard mayo.

Serve hot.

CHICKEN HARIYALI TIKKA PITTA POCKETS

Ingredients                                                                                                       

Godrej Yummiez Chicken Hariyali Kabab                                                               

Pitta Bread                                                                                                         

Mint Chutney                                                                                                   

Garlic Hummus                                                                                                

Lettuce torn                                                                                      

Indian Kachumber Salad                                                              

Hot Garlic Mayo

Oil for Cooking                                                                                 

Method

In pan pour oil and heat the Godrej YummiezHariyali Kabab

Slit Open the pitabread to create pockets.

Spread Garlic Hummus and Mint Chutney Inside the pita pockets.

Add lettuce  and onions

Stuff the pockets with chicken hariyali tikka

In a non-stick pan, now heat the filled pita pockets for some time.

Top the pita pockets with indian Kachumber Salad and drizzle hot garlic mayo

CHICKEN GALOUTI KABAB TACOS


Ingredients:                                                                                                      

Godrej Yummiez Chicken Galouti Kabab               

Taco Shells

Lettuce Leaves

Indian Salsa

Tomato chutney

Onions slices from

Tandoori Mayo                

Oil for cooking

Method

Remove 6 pieces of Godrej Yummiez Chicken Galouti Kababs and Grill in a non stick pan.

To assemble, fill the readymade crunchy taco shells with Lettuce leaves and onion slices.

Add Grilled Awadhi Chicken Galouti Kababs

Top with Indian Salsa, Tomato Chutney.

Dress with Tandoori Mayo and serve hot.

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Moroccan Quinoa Salad

Ingredients

  1. Chickpea – 400 g [boiled and cooked]
  2. Quinoa – 100 g
  3. Carrot – ½ cup [thinly slices]
  4. Cucumber – ½ cup [thinly sliced]
  5. Onion – 1  small (thinly sliced)
  6. Feta Cheese – 80gms
  7. Cilantro – 2 tbsp
  8. Mint Leaves – 2 tbsp
  9. Dates – 2 tbsp [chopped]
  10. Pistachio – 2 tbsp [chopped]
  11. Salt – ¼ tsp
  12. Pepper – ¼ tsp

For Dressing

  1. Tahini Paste – 2 tbsp
  2. Olive Oil – 2 tbsp
  3. Red Chilli Powder – 1/4 tsp
  4. Turmeric – ¼ tsp
  5. Cumin Powder – ¼ tsp
  6. Lemon Juice – 1 tbsp
  7. Honey – 1 tbsp
  8. Pepper Powder – ½ tsp
  9. Salt – as per your taste

Method

  1. Boil the soaked chickpeas in sufficient amount of water by adding salt for 4-5 whistles  until cooked on medium flame. Drain and keep aside.
  2. In a pan, add 300 ml of water with salt and pepper. When the water boils add the quinoa. Close and cook for 15 mins on low medium flame. Give a mix in the intervals.

Method for dressing

  1. In a bowl, add the tahini paste, olive oil, lemon juice, turmeric powder, red chilli powder, cumin powder, garlic powder, honey, pepper powder, salt and mix everything together.

Assembling

  1. In a bowl. Add the boiled and cooked chickpeas, onions, sliced carrots, sliced cucumber, feta cheese, mint leaves, cilantro leaves, pistachio and dates.
  2. Pour the prepared dressing over it and mix everything well. Serve and enjoy

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Perfect recipes to celebrate Chocolate Day

Whether you want to turn a dull day around or celebrate your best days, chocolates have always been a go-to snack to create little moments of happiness! Luckily, with a whole day dedicated to celebrating chocolate, there’s no excuse needed to indulge in some sweet treats.

Celebrate this Chocolate Day with Mars Wrigley’s diverse portfolio of delicacies:

Smoky Chipotle Brownie Bites

INGREDIENTS

1 box (25oz) fudge brownie batter, prepared

2 t TABASCO® Chipotle Sauce

1½ c GALAXY® FUSIONS, ¼” chopped

DIRECTION

Preheat oven to 350°F.

Add chipotle sauce into prepared brownie batter.

Spray a mini muffin pan with non-stick cooking spray.

Fill each cup one quarter of the way with the infused batter.

Top with 1¼ teaspoons of chopped GALAXY® FUSIONS. Push chocolate down slightly in the center. Cover each with the remaining batter.

Bake for 12-14 minutes. Do not overbake.

Remove from oven and let cool completely.

Serve 2 bites per serving.

Red Velvet Chocolate Chip Brownies

INGREDIENTS

Red Velvet Chocolate Chip Brownies

¾ cup + ½ cup GALAXY® FUSIONS

2 sticks unsalted butter

2 cups sugar

2 teaspoons vanilla extract

½ cup unsweetened cocoa powder

1/8 teaspoon salt

Food-grade red color

2 teaspoons white vinegar

4 eggs

1½ cups all-purpose flour

Cream Cheese Drizzle

2 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

½ cup confectioners sugar

¼ teaspoon vanilla extract

2 tablespoons heavy cream

DIRECTION

Red Velvet Chocolate Chip Brownies

Preheat oven to 325°F and spray a 9X13 pan with non-stick cooking spray.

Melt butter and pour into the stand mixer. Add sugar and mix.

In the following order, add vanilla extract, cocoa powder, salt, food-grade red color, and vinegar to the creamed butter and sugar mixture. 

In a separate bowl whisk eggs together and slowly pour into the chocolate mixture.

Slowly add in the flour, mixing until fully combined. 

Gently fold in ¾ cup GALAXY® FUSIONS.

Pour batter into prepared pan and bake for approximately 30 minutes or until internal temperature reaches 180°F.

Melt remaining GALAXY® FUSIONS. Set aside.

Cream Cheese Drizzle

Whisk together all ingredients. Set aside.

Assembly

Slice brownies when cool and drizzle with cream cheese sauce and melted GALAXY® FUSIONS . Serve.

Mini Sundaes

INGREDIENTS

Sundae One Ingredients:

2 tablespoons M&M’S®

1 scoop vanilla ice cream

1 tablespoon strawberry sauce

2 tablespoons whipped cream

1 maraschino cherry

Sundae Two Ingredients: 

2 tablespoons M&M’S®

1 scoop of strawberry ice cream

1 tablespoon chocolate sauce

2 tablespoons whipped cream

1 each maraschino cherry

Sundae Three Ingredients: 

2 tablespoons M&M’S®

1 scoop chocolate ice cream

2 tablespoons hot fudge sauce

1 each maraschino cherry

DIRECTION

Place a scoop of ice cream into each of three separate cups.

Top ice cream with each sundae’s indicated sauce and whipped cream if utilized.

Add M&M’S® Brand Minis Milk Chocolate Candies and a cherry to the top of each sundae

PB&J Boca Bites

INGREDIENTS

Strawberry Filling:

½ c SNICKERS® Bars, ¼” chopped

1 c strawberry preserves

Peanut Butter Frosting:

1¼ c vanilla frosting

6 T peanut butter, no sugar added

4 lb biscuit dough, raw

Assembly for 1 Bite:

1 boca bite, baked and cooled

¼ T peanut butter frosting (above)

½ t chocolate sauce, to finish

½ t SNICKERS® Bars, ¼” chopped

DIRECTION

Strawberry Filling:

Mix strawberry preserves and chopped SNICKERS® Bars. Set aside.

Peanut Butter Frosting:

Combine vanilla frosting and peanut butter. Set aside.

Boca Bite Preparation:

Preheat oven to 350°F and prepare sheet trays with parchment paper lightly sprayed with oil.

Similar to preparation of raviolis, roll the biscuit dough into ⅛” thick long rectangle and brush with water.

Portion ½ teaspoon dollops of strawberry filling across one edge of the prepared dough and fold over the other half to seal the filling between 2 layers of dough

Cut out the boca bites with a 1.75″ ring cutter (discard excess dough or reserve for other uses) and place on prepared sheet trays.

Bake for 10 minutes. Remove boca bites and cool completely.

Assembled Bites:

Top each prepared boca bite with peanut butter frosting followed by a drizzle of chocolate sauce and additional chopped SNICKERS® Bars. Serve 2 bites per serving.

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The alluring world of Cadbury Desserts Corner

Prepare to go on a cocoa-infused voyage that will warm your heart like nothing else on this World Chocolate Day. Discover the alluring world of Cadbury Desserts Corner, where culinary magic and chocolate rule supreme. The recipes in the list below will brighten your day as you enjoy the delicious symphony of chocolate treats. Put on your apron and let’s get to work creating these mouthwatering concoctions that will have you hypnotised and yearning a “truffle”!

BANANA & ORANGE ZEST HOT CHOCOLATE

Ingredients:

½ Banana

1 cup Milk

½ tsp Orange zest

1 tbsp Sugar

2 tbsp Cadbury hot Chocolate powder

Method:

Measure all the ingredients

Take 1/2 cup of milk, add half a banana – cut into pieces, and puree it to form semi-thick banana milk

Then, strain it to remove any banana pieces

Pour the rest of the milk with the banana milk into a vessel

Add sugar to the vessel and start heating it

Now, add Cadbury Hot Chocolate Powder and some orange zest. Combine everything with a ladle or a spatula

Continue heating everything on a medium heat for 5 mins, or until the hot chocolate thickens

Your Banana and Orange zest hot chocolate is ready to be served

CHOCOLATE GUJIYA

Ingredients:

2 cups Refined Flour

1¼ cups Sugar

1 cup Mawa

¼ cup Ghee

1 nos Cadbury Dairy Milk

2 cups Sugar Syrup

½ cup Desiccated Coconut

½ cup Nutmeg Powder

1 nos Cadbury Bournville

2 tbsp Blanched and Chopped Pista

2 tbsp Chopped Cashew Nuts

2 tbsp Chopped Almonds

Method:

Take Cadbury Dairy Milk in a bowl and microwave for 30 – 40 seconds so that it melts. Keep aside

Heat ghee in a pan and cook mawa until it melts

Add in desiccated coconut, pista, cashew, almonds and nutmeg powder. Mix everything well

Add in Cadbury Bournville and cook until chocolate melts. Keep aside to cool

In a bowl knead a dough with refined flour, ghee and water

Take a portion and shape it into a ball

Sprinkle some refined flour on work table and roll the ball into a disc

Cut using ring mould and place prepared chocolate filling in the centre of the disc

Apply water on the edges and fold it into half moon shape. Now pinch and shape the edges to secure them

Deep fry in medium hot oil until it becomes light golden in colour

Soak them in sugar syrup for 5 – 10 minutes. Remove and allow to set

Now pipe out melted Dairy Milk on top. Serve.

BHAPA DOI

Ingredients:

1 cup Hung Curd

1 cup Condensed Milk

2 tbsp Corn Flour

1 packet Cadbury Dairy Milk Family Pack star

Method:

Mix Hung curd, condensed milk and cornflour in a bowl and mix well. keep aside

Melt Cadbury Dairy Milk family pack in a microwave for 35-40 seconds

Whisk the curd mixture again and add melted Cadbury Dairy Milk to it. Mix well

Pour the mixture into bhapadoi mould

Steam them for 20-30 minutes

Demould it carefully

Drizzle melted Cadbury Dairy Milk on top and serve

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Recipe: Wholewheat Momos

Ingredients

  1. Whole-wheat Flour – 1 ½ cup
  2. Salt – ½ tsp
  3. Water – accordingly to knead the dough

For the filling

  1. Chicken Mince – 150 g
  2. Minced Garlic – 2 tbsp
  3. Onion – ½ [finely chopped]
  4. Spring Onions – 2 stems [finely chopped]
  5. Coriander – 2 – 3 tbsp [ [finely chopped]
  6. Green Chillies – 3 – 4 [finely chopped]
  7. Soya Sauce – 1 tsp
  8. Salt – as per your taste
  9. Black Pepper – ½ tsp
  10. Vinegar – ½ tsp

For the sauce

  1. Tomatoes – 3 mediums
  2. Dry Red Chilli – 8
  3. Oil – 1 tsp
  4. Garlic – 2 cloves
  5. Ginger – ½ tsp [chopped]
  6. Salt – as per your taste
  7. Sugar – ½ tsp
  8. Coriander Leaves – 2 tsp [chopped]

Method

  1. Mix all the filling ingredients and keep aside.
  2. To make the dough, slowly add water to the flour until it forms a dough. Knead until smooth. Drizzle over some oil and cover it with a towel. let it rest for 20 – 30 mins.
  1. Pinch a small size of the dough and flatten it. Roll the ball using a rolling pin. Roll the ball to 4-5 diameters. Roll from the sides, the centre should be thick.
  2. Now place a heaped tablespoon of the filling on the centre. Start to pleat the edges slowly and gather everything.
  3. Press in the middle and seal the momos forming a bundle.

Method for sauce

  1. Boil the red chillies in water. Once boiled, remove and keep aside.
  2. Blanch the tomatoes. Once cooled, peel the skin.
  3. Heat oil in a pan. Add ginger, garlic, red chilli, blanched tomatoes, salt and sugar. Cook for 2 mins.
  4. Let this mixture cool down then grind it with coriander leaves.
  5. Heat the steamer and grease the pan and place the momos on it. Steam the momos for 10 – 12 mins on medium flame. Momos are ready to eat

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Surprise your father with special recipes

Celebrate the unsung heroes of our lives this Father’s Day. From their strength and wisdom to their unwavering love and support, fathers truly deserve our heartfelt appreciation. Let’s take a moment to recognize the remarkable impact fathers have on our lives and express our gratitude for all they do. Happy Father’s Day to all the extraordinary dads out there!

This Father’s Day let’s delight our dads with some delightful and mouth-watering meals crafted by Chef Aji Joseph, Head, Culinary Development, FreshToHome. It’s time to surprise our fathers with a culinary experience they won’t forget.

CHICKEN LOLLIES IN A SWEET CHILLY SAUCE

Seasoned chicken mince patties skewered with lolly sticks grilled and tossed in a sweet chilli sauce.

Sweet chilli sauce Ingredients:

Refined oil: 3 tbsp

Garlic chop: 1 tsp

Ginger chop: 1 tsp

Chilli flakes: 1 tsp

Tomato paste: 50 gm

Soy sauce: 3 tbsp

Honey: 3 tbsp

Sugar: 1 tsp

Corn flour: 2 tsp

Water: 100 ml

Sweet chilli sauce making method:

In a saucepan heat up the oil and saute the ginger and garlic and add the chilli flakes.

Add the tomato paste and mix.

Once the paste is mixed well add the honey and sugar and mix well.

To this, add the water mixed with corn flour and allow to give a boil and take off the fire.

Chicken patty Ingredients:

Chicken mince: 500 gm

Onion (fine chop):2 tbsp

Celery (fine chop): 1 tsp

Garlic (fine chop):1 tsp

Ginger (fine chop):1 tsp

Carrot (fine chop):1 tbsp

Coriander stem (fine chop): 1 tbsp

Sesame oil: 4 tbsp

Soy sauce:1 tbsp

Sesame white (whole): 1 tsp

Salt: 1 tbsp

Egg: 1 nos

Breadcrumbs:50 gms

Sweet chilli sauce:5 tbsp

Wooden lolly sticks (cut into half): 30 nos

Chicken patty making Method:

Heat up a saucepan and saute all the veggies till translucent.

Remove from fire and transfer the sauteed veggies to a plate and allow to come to room temperature.

In a bowl place the chicken mince and to it add all the other ingredients and sauteed veggies.

Mix well and make 20 gm sized dumplings. In a round cutlet mould, press the dumplings to a round patty shape.Remove the patty from themould and pierce the patty with the lolly stick taking it all the way to the center resembling a popsicle.

Heat up a non-stick fry pan and apply some oil.Place the chicken patties with lolly sticks and grill on both sides on a low flame and allow them to cook.

To the grilled patties add a fewtablespoons of sweet chilli sauce and toss so that the sauce coats all around the patties.

Arrange the hot lollies on a plate with a bowl of sauce served along as a dip.

PEEL & EAT GARLIC PRAWNS

One of the simplest recipes to make in a jiffy.

Whole prawns with shell is pan sauteed with garlic, olives and parsley.

One of the easiestrecipes to make this prawn preparation with garlic,olives,chili flakes and parsley makesit very exotic, and the addition of white wine lifts the dish to a different level. The quick cooking retains all the goodness and flavourof the prawns.

The outside shell turns a beautiful orangish red, and that’s quite a visual treat.

This PEEL & EAT PRAWNS becomes a fun activity by itself along with good company and conversation.

Ingredients:

Prawn with shell: 250 gm

Olive oil (pomace): 30 ml

Prawns (head removed and shell cut open and inside intestine removed): 250 gm

Garlic slice: 10 cloves

Chilli flakes: 1 tsp

Olive slices: 5 black & 5 green olives

White wine: 50 ml

Parsley: 2 tbsp

Salt: 1 tsp

Butter: 20 gm

Lemon wedges: 4 nos

Ingredients for butter sauce:

Butter(salted): 50 gm

Lemon juice: half a lemon

Parsley chop: 2 pinches

Soften the butter and mix the lemon juice and parsley to form a soft butter dip.

Method:

Detach and remove the prawn heads and discard. With a sharp knife slit open the top or hump side of the prawn along with the shell. Slightly open the slit portion and remove the veins in running water.

Heat up a non-sticksaucepan. Add olive oil and sliced garlic and saute to golden.To this, add the chili flakes.Drop the cleaned prawns into this hot pan and toss. Add the white wine, olive slices and salt. Toss till the white wine is evaporated. Add the chopped parsley,lemon wedges and butter and toss again. Don’t allow the butter to burn but just coat the prawns which gives them a buttery and silky coating.

Transfer to a serving dish and garnish with some chopped parsley.Serve along with the butter lemon dip.

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