Care for a simple, yet diverse, three-course meal? Try these dishes out at home

HONEY AND GINGER CHICKEN

Ingredients:

Chicken breast cut into 2” cubes - 7

Corn flour - 1 cup + 1 cup

Roasted sesame seeds - 2 tbsp

Ginger finely sliced - 1 tbsp

Green chillies deseeded and chopped finely - 7

Eggs - 3

Honey - 1 cup

Tabasco sauce - 1 cup

Salt - to taste

Sesame oil - 2 cups+ for frying

Chopped celery - 2 tbsp (for decoration)

Method:

Cut the chicken breast. Wash and smear with salt, ginger and chillies; set aside. Mix one cup of corn flour, salt and the roasted sesame seeds, and spread it on a wooden board. Roll each piece of chicken in the dry mixture and keep aside. Beat one cup of corn flour with the eggs. Dip the chicken in this batter. Take extra batter if required. Heat oil in a frying pan. Fry in batches in hot oil till golden. Mix honey and Tabasco sauce and add this mixture to it. Decorate with chopped celery.

PRAWN PULAO

Ingredients:

Pulao rice - 4 cups

Prawns - 1 kg

Green peas - 1 cup

Onions - 8

Green chillies slit - 6

Red chillies - 3

Lemon juice - 2 tbsp

Cloves, cinnamon, cardamom - 5 grams

Ghee - 6 tbsp

Coconut milk - 1/2 cup

Turmeric powder - a pinch

Salt - to taste

Water - 8 cups

Method:

Shell prawns, remove intestines. Wash thoroughly, smear with turmeric, salt and lemon juice; keep aside. Shell green peas. Slit green chillies. Grind together red chillies, cloves, cinnamon and cardamom. Wash and soak rice in water for 15 minutes.

Heat five tbsp ghee and fry sliced onions and green chillies. When brown, add the prepared prawns and green peas. Add the ground spices and coconut milk and salt to taste.

Cook with lid on for 10 minutes. In another vessel heat 1 tbsp ghee and fry the rice and the boiled water with salt and cook till all the water has been absorbed. Mix with prawn masala and serve hot.

COCONUT JELLY PUDDING

Ingredients:

Coconut grated - 1

Water - 1 cup

Milk -1 cup

Sugar – 3/4 - 1 cup

Gelatin -1 and a half tbsp

Cold water - quarter cup

Mixed dry fruits – 250 grams

Method:

Extract the milk from one grated coconut with one-cup water. Soak the gelatin in cold water and melt over hot water. Boil the milk in a pan with sugar; when sugar dissolves add the coconut milk and heat for a few seconds. Add the gelatin dissolved in a thin stream into the milk mixture stirring well.

Pour the liquid into a shaped mould and keep it in the freezer for setting. When serving, unmold and serve with dry fruits.

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