Savour a lavish Easter Sunday spread
Celebrate Easter with these mouth-watering recipes.
Green parsley rice
Basmati rice - 2 cups
Chopped and steamed carrot, cabbage, and beans - 2 cups
Butter - 5 tbsp
Crushed pepper and salt - to taste
Finely chopped fresh parsley-1 cup
Onion rings- a few for garnish
Cook the rice in a pan with 4 cups salted water. Heat a shallow tawa, add butter, stir in chopped parsley and sauté.
Add steamed vegetables, salt and crushed pepper to taste and mix well. Finally add cooked rice and toss gently to mix. Garnish with onion rings and pomegranate and serve hot.
Spicy onion chicken
Boneless chicken pieces - 800 gm
Ginger juice- 6 tbsp
Salt and crushed pepper - to taste
Oil-for deep frying
Onion finely sliced-5
Cumin seeds roasted-2 tbsp
Coriander seed roasted-2 tbsp
Ginger paste-6 tbsp
Cardamom powder-1 tsp
Garlic paste-2 tbsp
Small onion peeled-15 to 20
Tomato puree-6 tbsp
Wash and clean chicken. Marinate in ginger juice with salt and pepper. Heat oil in a pan and deep fry the sliced onions till golden brown. Remove from fire, let it cool and grind to a smooth paste. Grind cumin and coriander seeds together to a smooth paste. Heat 1 tbsp oil in a tawa and sauté small onion. Add cinnamon stick crushed, ginger and garlic paste. Sauté till the onion is translucent.
Stir in the brown onion paste, ground cumin-coriander powder, tomato puree and cook 8- 10 minutes. Add salt if needed and half cup water.
Cook on a low flame for another five minutes. Add honey, fried onion cinnamon mix and cardamom powder, cook for another 3 minutes and remove from fire and keep aside. Heat 2 tbsp oil in a large frying pan and cook the marinated chicken on high heat till tender. To this add spicy honey onion sauce and serve hot.
Prawn cleaned and deveined-600gm
Chilli flakes-1 tsp
Crushed pepper - 1 tsp
Lime juice- 1 tbsp
Olive oil - 4 tbsp
For the tangy sauce
Butter - 2 tbsp
Garlic paste - 1 tsp
Tomato puree - 1 cup
Chicken stock - half tbsp
Salt - to taste
Crushed pepper - half tsp
Chopped coriander - 2 tsp
Mix together chilli flakes, crushed pepper, lime juice, salt, and oil. Marinate the cleaned prawns in it and keep aside.
Heat the olive oil in a frying pan and stir the marinated prawns for 3 minutes till tender.
Remove from heat and keep covered. For the tangy sauce, heat the butter in a pan and add the garlic paste and stir well.
Add the rest of the sauce ingredients and bring to boil, stirring continuously on a low heat for five more minutes.
Pour this tangy sauce into the cooked prawns and mix well.
Garnish with chopped coriander and serve hot.
Mixed fruit soufflé
Milk (hot)-500 ml
Mixed fruit jam -6 tbsp
Mixed fruit jam-2 tbsp
In a heavy bottomed pan melt butter, add flour and stir well till the raw smell disappears. Add hot milk, stirring continuously to avoid lumps, stir till the mixture thickens. Remove from flame and whisk in the mixed fruit jam. Preheat oven to 200 degrees Centigrade. Beat egg whites till foamy and stiff. Fold the egg whites quickly into the milk jam mixture. Pour this mixture into a soufflé moulds and place on the baking tray. Bake at 200 degrees Centigrade for 15-20 minutes. Top it with mixed fruit jam just before serving.