By IANSlife

December 26, 2023 (IANSlife) 'Tis the season to be merry! Spreading the joy of festivities with,Chef Aji Joseph, Head - Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.

Coconut Crumbed Prawn

Ingredients (with quantity):

• Paprika powder - 1 tbsp
• Mustard powder - 1 tsp
• Garlic chop - half tsp
• Water - 1 tbsp
• Refined oil - 1 tbsp
• Maida / flour - 2 tsp
• Egg - 1 egg
• Lemon juice - 1 tsp
• Salt - a pinch
• Prawn whole cleaned with tail on - 250 gms
• Breadcrumbs - 100 gms
• Desiccated coconut - 50 gms
• Oil for deep frying - 500 ml

Method:          

• In a bowl, mix together pakrika powder, mustard powder, garlic chop, maida / flour, egg, lemon juice, salt, refined oil & water to a fine paste
• Deshell and devein the prawn. Retain the tail        
• Add the marination to the cleaned prawn and mix well      
• Careful while mixing the marinade as the the sharp tail ends would cut through the skin  
• Mix the breadcrumbs and desiccated coconut together in a plate 
• Take the prawn one by one holding the tail and coat it with breadcrumb-coconut mixture
• Make sure the tail is without any breadcrumbs     
• One by one coat all the prawns and keep aside      
• In a sauce pan or kadai add enough oil to immerse the prawn while frying 
• When the oil is hot, slowly slide the prawn one by one into the hot oil
• Fry the prawns for a couple of minutes in hot oil to a golden colour
• Serve hot and crispy along with tartare sauce or ones choice of sauce

 

Chicken Tenders in Tuscan Cream

Ingredients (with quantity)

For Chicken marination:              

• Chicken fillet or supreme - 200 gms
• Salt - to taste
• White pepper powder - 1 pinch
• Flour - 1 tbsp
• Olive oil - 3 tbsp

For sauce             

• Butter - 20 gms
• Garlic slice - 5 cloves
• Celery slices - 1 stick
• Onion slice - half onion
• Sundried tomato slices  - 10 gms
• Flour - 1 tbsp
• Water        - 100 ml
• Cream - 250 ml
• White pepper powder - 2 pinch
• Salt            to taste
• Cheddar cheese - 50 gms
• Parsley (chop) - 1 tbsp       

Method:              

• Take 200 gms of chicken fillet or supreme and mix with all the ingredients required for marination and keep aside                     
• Heat up a non-stick fry pan and add butter                       
• Add garlic slices and saute to a slight brown                     
• Add the sliced onion and celery and saute             
• Once the onions are translucent, place the marinated chicken on the pan and grill on both sides              
• While the chicken is getting grilled, cut the sundried tomato to smaller pieces and add to the chicken          
• Then add water and mix well                     
• Once the water starts to boil, add cream and white pepper powder while stirring             
• Allow the chicken to cook in the creamy sauce till the sauce turns thick and evenly coats the chicken           
• Add the cheddar cheese and parsely and stir                    
• Allow the sauce to thicken and transfer to a plate to be served with a potato mash and sauteed vegetables                 

 

 

 

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