After the 40-day lent is over, all you want to do is gorge on all the scrumptious food you can find and have a feast. Check out these fantastic Easter recipes that will make you go yumm! Read iDiva for the latest in Bollywood, fashion looks, beauty and lifestyle news.
Egg Devil { Dimer Chop} Ingredients Boiled Eggs, cut into quarters length wise 4nos Boiled Potatoes, mashed - 60 gm Chopped onions - 50 gm Chopped green chilies--- 5gm Grated Ginger - 5gm Salt -to taste Plain Bread Crumbs - 50 gm One egg, beaten Oil for deep frying and a little for shallow frying onions Method 1) Heat a little oil in a pan and fry the onions, green chilies and ginger 2) Mix the fried onions with the mashed potatoes, add salt. 3) A bit of potato mixture and wrap around one quartered boiled egg 4) Heat up oil for deep frying, dip the potato wrapped egg ball into beaten egg and coat with bread crumbs and deep fry it. 5) Serve hot with raw onion slices and Kasundi(mustard sauce) Recipe Courtesy- Executive Sous Chef Ahijit Dey, The lalit New Delhi
Hot Cross Buns Ingredients For the buns 625g white flour, plus extra for dusting 1 tsp salt 2 tsp ground mixed spice 45g unsalted butter, cut into cubes, plus extra for greasing 85g sugar 1 lemon, zest only 1½ tsp yeast
1 egg
275ml milk
125g mixed dried fruit
For the topping
2 tbsp plain flour,
Vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing
Preparation method
1) For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter then add the sugar and lemon zest and yeast.
2) Beat egg and add to the flour with milk. Mix together to a form a soft dough.
3) Turn out the dough onto a lightly floured work surface. mixed dried fruit into the dough Knead lightly until smooth and elastic.
4) Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a cloth and set aside in a warm place for one hour to prove.
5) Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with cloth and set aside for a further 30 minutes to rise.
6) Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape Cover the buns again with cloth and set aside to rest for 5-10 minutes.
7) Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
8) Preheat the oven to 240C.
9) Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
10) When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
Recipe courtesy: Chef Nicole Illa,Pastery Chef,Grand Hyatt,Goa
Panchetta Wrapped Stuffed Chicken Cutlets Ingredients 8 chicken breast boneless 600 Gms spinach 8 tablespoon grated parmesan cheese 8 slices of pancetta or bacon Salt & pepper 3 tablespoon olive oil I clove garlic minced 100 ml chicken stock 3 tablespoon finely chopped fresh sage & parsley To thicken: 1 tablespoon butter 1teaspoon flour Preparation: 1) Pound the chicken breast with mallet & lightly seasons it with salt & pepper. 2) Lay the cutlets on a tray or cutting board and divide the spinach among the eight cutlets. 3) Arranging it to cover leaving a little space along the sides. 4) Sprinkle a tablespoon of the cheese on the top of spinach on each of the cutlets. 5) Starting at one end tightly roll the cutlets up. 6) Using a slice of pancetta or bacon carefully wrap the chicken roll around and secure each with the tooth pick. 7) In a large heavy skillet heat the oil over medium high heat and brown all the chicken roll very well on all sides about 8-10 mints. 8) Add the garlic and stir until fragrant. 9) Add the broth and wine and bring to a boil. 10) Reduce the heat to a simmer partly cover the skillet and cook for 15 mints. 11) Remove the chicken to a heated plate and then bring the wine mixture remaining in the skillet up to a boil. 12) Add the sage, season with salt and pepper and thicken with half the butter / flour mixture. 13) If needed add more of the butter / flour mixture to thicken. 14) Remove the tooth picks from the rolls and return the chicken to the skillet and turn to coat in the sauce. 15) Place the chicken on a platter and pour the sauce on top and sprinkle with chopped parsley. Note: You can use a variety of stuffing’s for the chicken depending on your choice of vegetables or meat.Instead of using white wine you can also use Marsala to flavour the chicken. If you want to continue using white wine you can also add some seasonal fruits like cranberry or blueberry in small amount to slightly sweeten the chicken. Recipe Courtesy- Rahul Bhagwat, Sous Chef at Mangiamo
Mixed Lettuce Salad with Bacon-Blue Cheese Ingredients 2 tablespoons chopped pecans 2 medium cucumbers, peeled 3 cups mixed baby greens 2 cooked thick-cut bacon slices, halved 1/3 cup shredded or matchstick carrots 1/4 cup crumbled blue cheese Salt and freshly ground pepper to taste White wine vinegar Preparation 1) Place chopped pecans in a single layer in a shallow pan. 2) Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. 3) Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. 4) Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates. 5) Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette. Note If you don’t want to use cucumber slices for making ring you can use bread slices which you can join using egg wash to make a ring,You can also use roasted beetroot in this salad along with carrots as it goes well with blue cheese,And instead of pecans you can also use toasted walnuts or toasted almonds Recipe Courtesy- Rahul Bhagwat, Sous Chef at Mangiamo
Honey glazed ham with glazed prunes and apricot Ingredients 2 kg Ham 50gms Carrot 20gms Onion 20gms Leek 10gms Cloves 03no Bay leaves 10 gms Cinnamon 50 gms Apricot 50 grams Prunes For honey glaze 200 grams Demerara sugar 25 mlSherry vinegar 100 ml Madeira wine 250 grams Honey Preparation Method: 1. Put ham in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, and bay leaves. Bring to the boil, then turn down to simmerfor 2 hr. 2. Remove the ham from the liquid and then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, andthen stud cloves all over the ham. 3. To make the glaze, put the sugar, vinegar and madeira in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat. 4. Pour the glaze over the fat of the ham, roast for 15 mins at 190c, then pour over the rest and return to the oven for another 35 min. Remove fromthe oven and allow resting for 15 mins. Prick glazed apricot and prunes into the ham. Recipe Courtesy - Courtyard By Marriott, Gurgaon
