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  Life   Food  22 Dec 2017  Feast favourites

Feast favourites

THE ASIAN AGE. | NAMRATA SRIVASTAVA
Published : Dec 22, 2017, 12:22 am IST
Updated : Dec 22, 2017, 12:22 am IST

If you are wondering what to cook for the grand feast, these mouth-watering recipes will make sure you have the happiest of holidays.

Chicken Roast
 Chicken Roast

Chicken Roast (Indian Style)
Ingredients
1 whole chicken (800 gm approx)
for marination
2 tbsp lemon juice
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 tsp cumin powder
½ tsp pepper powder
1 tsp garam masala powder
2 tbsp thick curd
Salt to taste
for frying
1 black cardamom
2 green cardamoms
6-7 cloves
2 bay leaves
1 inch cinnamon stick
1 medium onion, finely chopped
2-3 tbsp tomato puree
5-6 tbsp oil
Finely chopped coriander leaves for garnishing
Method
In a bowl mix all the marination ingredients and make a thick paste. Keep it aside. Wash the chicken thoroughly and drain the excess water. Now make small slits all over the flesh and marinate it with the above paste for atleast two hours.
Heat oil in a wok and add the whole spices and onions. Fry until light brown in colour. Now add the chicken. Fry the chicken from all the sides. Keep it covered so that frying and cooking happens together. 
Add one cup of water and little salt. When very little water is left add tomato puree and coat the chicken in that properly. Cover it again and let it cook for a few more minutes. Garnish with coriander leaves.

ROSE COOKIE

ROSE COOKIEROSE COOKIE

Ingredients
2 cups maida
1 cup + 2 tbsp powdered sugar
2 tbsp coconut powder
1½ tbsp rice flour
½ tsp cardamom powder
2 eggs
1½ cup water
Oil for deep frying
Method
Mix together all the above ingredients and make a thick batter. Keep it covered for 30 minutes so that all the flavours get incorporated completely. Now heat oil in a wok and dip the rose cookie mould in it. Once the mould is hot, turn the flame to low. Dip the mould ¾th into the batter and take it out gently. 
Dip into the hot oil (mould should not touch the bottom of the pan), give a few shakes and the batter starts leaving the mould. Cook on medium-low flame until they are golden brown in colour. 

Shweta David, baker

Mini Plum Cakes

Mini Plum CakesMini Plum Cakes

Ingredients
for soaking fruits
½ cup sugar 
1½ cup hot water
1½ cup (270 gm) dry fruits and candied fruits 
for plum cakes
85 gm butter
160 gm condensed milk
130 gm maida
¼ tsp baking soda
½ tsp baking powder
20 gm almond powder plus a little for topping the cakes

In a mixing bowl, add the butter and condensed milk and whip it well. Once the mixture is fluffy, add some of the caramel syrup. Then add in the flour, baking soda, baking powder and almond powder. Mix well and add the soaked fruits. Preheat preheat at 1800C. Grease the muffin tins with some butter. Spoon the batter in moulds and sprinkle some almond powder on top. Bake for around 20 minutes. Tastes best as they mature, hold your pangs for a minimum of 12 hours before digging in.

Date loaf

Date loafDate loaf

Ingredients
125 gm dates, chopped
60 gm butter
¼ cup sugar
100 gm marie biscuit, powdered
Method
In a wok, melt the sugar in ¼ cup water. Now add the dates and cook for about five minutes. Remove from the stove, add the powdered biscuit and mix well. Shape it into any desired shape and serve.

Mini Joseph, home chef

Lasagne in Pan

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Ingredients
for pasta sheets
1½ maida
1 tsp salt
1 tbsp oil 
Dry flour to roll sheets
for vegetable layer
2 tbsp oil 
2 tbsp garlic 
1 tsp oregano 
1 tsp red chilli flakes 
1 onions, chopped
1 carrot, chopped
5-6 beans, chopped
¼ corn
2 potato, chopped
1 tsp salt
1 tsp pepper powder
½ cup spinach and coriander, chopped
for assembling lasagne
1 cup cheese, grated
1 cup white sauce
1 cup marinara sauce
Method
In a bowl, add the maida, salt and oil. Add in little water and make a soft dough. Divide the dough into four portions. Roll into round thin sheets and let it dry for 30 minutes.
Next for sautéing the vegetables, take oil in a pan, add chopped garlic, chilli flakes and oregano. Sauté it for a minute and add the vegetables.Now add salt and pepper powder and the greens. Cook the vegetables until the moisture is evaporated. 
For assembling the lasagna, take one ladle full of marinara sauce and spread it in the pan. Place a lasagna sheet on top of it. Add the white sauce and marinara sauce, followed by vegetables and some cheese. Repeat the process until the pan is covered. Heat up the pan in low flame and cook for about 20 minutes. Sprinkle in some chilli and chopped coriander on top. 

Yaman Agarwal, celebrity chef

Tags: chicken roast, date loaf, mini plum cakes