RECIPES For a lavish Sunday spread

Green parsley rice

Ingredients

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

Pomegranate - 2 tbsp

Onion rings - for garnish

Preparation

Cook the rice in a pan with four 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

Ingredients

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

Cinnamon – 2-inch stick

Ginger paste - 6 tbsp

Cardamom powder - 1 tsp

Garlic paste - 2 tbsp

Honey - 5 tbsp

Small onion peeled - 15 to 20

Tomato puree - 6 tbsp

Preparation

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 one tbsp oil in a tawa and sauté small onions. Add crushed cinnamon stick crushed, ginger and garlic paste. Sauté till the onion is translucent. Add honey, fried onions, cinnamon mix and cardamom powder. Cook for another three minutes and remove from fire. Keep aside. This makes the honey-small onion sauce. Heat two tbsp oil in a large frying pan and cook the marinated chicken on high heat till tender.

Stir in the brown onion paste, ground cumin-coriander powder, tomato puree and cook eight to 10 minutes. Add salt if needed and half-cup water and cook on low flame for another five minutes. To this add spicy honey-onion sauce and serve hot.

Wash and clean the 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 one tbsp of oil in a tawa and sauté small onions. 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 for eight to 10 minutes. Add salt if needed and half-cup water. Cook on low flame for another five minutes. Add honey, fried onion cinnamon mix and cardamom powder, cook for another three minutes and remove from fire and keep aside. Heat two tbsp oil in a large frying pan and cook the marinated chicken on high heat till tender

Tangy prawns

Ingredients

Prawn cleaned and deveined - 600gm

Chilli flakes - 1 tsp

Crushed pepper - 1 tsp

Salt - to taste

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

Garnish

Chopped coriander - 2 tsp

Preparation

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 three 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 low heat for five more minutes. Pour this tangy sauce onto the cooked prawns and mix well. Garnish with chopped coriander and serve hot.

Mixed fruit soufflé

Ingredients

Milk (hot) - 500 ml

Butter - 4 tbsp

Flour - 4 tbsp

Mixed fruit jam - 6 tbsp

Egg whites - 6

Garnish

Mixed fruit jam - 2 tbsp

Preparation

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 C.

Beat egg whites till foamy and stiff. Fold the egg whites quickly into the milk jam mixture. Pour this mixture into a soufflé mould and place on the baking tray. Bake at 200 degrees C for 15 to 20 minutes.

Top it with mixed fruit jam just before serving (it can be also served with vanilla ice-cream).

LEENA LEON

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