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Special recipes for your New Year Eve
The New Year eve is just few hours away and we want to spread the joy of festivities with, Chef Aji Joseph, Head - Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.
The New Year eve is just few hours away and we want to spread the joy of festivities with, Chef Aji Joseph, Head - Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.
Coconut Crumbed Prawn
Ingredients (with quantity):
l Paprika powder - 1 tbsp
l Mustard powder - 1 tsp
l Garlic chop - half tsp
l Water - 1 tbsp
l Refined oil - 1 tbsp
l Maida / flour - 2 tsp
l Egg - 1 egg
l Lemon juice - 1 tsp
l Salt - a pinch
l Prawn whole cleaned with tail on - 250 gms
l Breadcrumbs - 100 gms
l Desiccated coconut - 50 gms
l Oil for deep frying - 500 ml
Method:
l In a bowl, prepare the marinade by mixing paprika powder, mustard powder, chopped garlic, all-purpose flour, egg, lemon juice, salt, refined oil, and water. Blend the ingredients into a fine paste.
l Deshell and devein the prawns, retaining the tail.
l Add the prepared marinade to the cleaned prawns and mix thoroughly. Be cautious while mixing to avoid the sharp tail ends cutting through the skin.
l In a separate plate, combine breadcrumbs and desiccated coconut.
l Take each prawn, holding it by the tail, and coat it evenly with the breadcrumb-coconut mixture. Ensure that the tail remains free of breadcrumbs.
l Coat all the prawns one by one and set them aside.
l In a saucepan or kadai, heat enough oil for deep frying.
l Once the oil is hot, gently slide each prawn into the hot oil.
l Fry the prawns for a couple of minutes until they turn golden brown.
l Remove the crispy coconut prawns from the oil and place them on absorbent paper to drain excess oil.
l Serve the hot and crispy prawns with tartare sauce or your choice of dipping sauce.
Chicken Tenders in Tuscan Cream
Ingredients (with quantity)
For Chicken marination
l Chicken fillet or supreme - 200 gms
l Salt - to taste
l White pepper powder - 1 pinch
l Flour - 1 tbsp
l Olive oil - 3 tbsp
l For sauce
l Butter - 20 gms
l Garlic slice - 5 cloves
l Celery slices - 1 stick
l Onion slice - half onion
l Sundried tomato slices - 10 gms
l Flour - 1 tbsp
l Water - 100 ml
l Cream - 250 ml
l White pepper powder - 2 pinch
l Salt to taste
l Cheddar cheese - 50 gms
l Parsley (chop) - 1 tbsp
Method
l Take 200 gms of chicken fillet or supreme and marinate it with the required ingredients. Set it aside.
l Heat a non-stick fry pan and add butter.
l Add garlic slices to the pan and sauté until they turn slightly brown.
l Add the sliced onion and celery to the pan and sauté until the onions become translucent.
l Place the marinated chicken on the pan and grill it on both sides.
l While the chicken is grilling, cut the sundried tomato into smaller pieces and add them to the chicken.
l Add water to the pan and mix well. Allow it to come to a boil.
l Once boiling, add cream and white pepper powder while stirring continuously.
l Allow the chicken to cook in the creamy sauce until the sauce turns thick and evenly coats the chicken.
l Add cheddar cheese and parsley, and stir until the cheese melts.
l Let the sauce thicken, and then transfer the creamy garlic chicken to a plate.
l Serve the dish with potato mash and sautéed vegetables.
