By: Lifestyle Desk | New Delhi
First of all, Navroz Mubarak! Now, since food makes an integral part of any family or friendly gathering in the country, it is important to set your table with delicious and scrumptious delicacies.
Here are some easy and tasty recipes that you can rustle up in minimum time for your festive day celebrations.
Patrani machchi
By Sukesh Kanchan, sous chef, Sanadige Delhi
Ingredients
200g – King fish slice
1 cup – Coconut, grated
10ml – Lemon juice
4 – Green chili, chopped
1 cup – Coriander leaves, chopped
1 tbsp – Cumin seed
10 – Garlic cloves
1 – Banana leaf
Method
* Transfer the King fish slices to a bowl and add one tsp salt and one tbsp lemon juice.
* Gently mix and refrigerate for 30-45 minutes.
* Grind coconut, coriander leaves, cumin seeds, green chili and garlic with 1/4 cup of water to make a smooth paste. Mix well.
* Remove the fish from fridge and keep aside for two minutes.
* Add the ground paste to the fish and rub gently all over it.
* Keep aside for ten minutes.
* Keep the banana leaves over an open flame for ten seconds and place them on a flat surface.
* Place the fish slices and chutney on them and wrap the fish in it.
* Steam cook the fish parcels for 15-20 minutes and then serve hot.
Chicken farcha
By Pawan Bisht, corporate and R&D executive, VerandahMoonshine Delhi
Ingredients
250g – Boneless chicken thigh without skin
For Marinade:
2 tbsp – Lemon juice
1 tbsp – Garlic paste
1 tbsp – Ginger paste
½ tsp – Red chilli powder
½ tsp – Coriander powder
1 tbsp – Garam masala
½ tsp – Freshly crushed black pepper
Salt to taste
For coating:
½ cup – Breadcrumb or semolina to coat
2 – Eggs
½ tsp – Red chili powder
Oil for frying
Method
* Clean and wash the chicken and cut into 50g pieces each.
* Take a bowl and mix all the ingredients to marinade.
* Add chicken to this mixture and marinade properly. Leave for 15-20 minutes.
* Break the eggs in a bowl and add chilli powder to it. Whisk it properly.
* Heat the oil in a deep frying pan.
* Coat the chicken in bread crumbs and egg.
* Deep fry and serve hot with your choice of dip or chutney.
Parsi mutton cutlets with coconut saffron aiolo
By Vaibhav Bhargava, corporate chef, The Drunken Botanist
Ingredients
500g – Fresh mutton medium, minced
15g – Ginger paste
15g – Garlic paste
10g – Green chili chops
5g – Turmeric
10g – Red chili powder
5g – Clove–cinnamon powder
80g – Boiled mashed potatoes
5g – Mint leaves
10g – Fresh coriander, chopped
Salt to taste
400g – Bread crumbs
10 – Eggs
Oil to fry
100g – Coconut saffron aioli
Method
* In a bowl, take the mince and massage it with your hands for three to four minutes.
* Now, add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhania and salt. Mix it well.
* Make medium- sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.
* Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.
* Serve with coconut saffron aioli. Squeeze some lemon juice on top if you want.
Coconut saffron aioli
Ingredients
20ml – Water
1g – Saffron threads
5g – Garlic clove
2g – Fresh red chili
5ml – Lemon juice
20ml – Coconut milk
125g – Mayonnaise
Method
* Combine the first three ingredients in a small microwave-safe bowl; microwave at high 30 seconds. Cool slightly. Stir in mayonnaise, add coconut milk, chili, and juice, stirring until well blended.
Let us know how they turned out for you in the comments section below.
