Easter Menu

Hi All,

As we near Easter here is a suggested menu for the great day,

Easter Menu

Drink
1) Lemonade Juice
2) Wine - Red

Starters / Appetisers
3) Potato Wafers / Salted Cashews / Papads
4) Oven roast bread crumbled mushrooms

Main Course
5) Peas Pulav - [Recipe available in the blog]
or
6) Ghee Rice - [Recipe available in the blog]

7) Ghee Pepper Chicken [Recipe available in the blog]
or
8) Chettinadu Pepper Chicken [Recipe available in the blog]

9) Bread / Rava battered Fish Fry - Mangalore style

Dessert
10) Chocolate Crumble/pudding etc...
or
11) Apple Payasam - [Recipe available in the blog]

Have a great Easter and nice weekend.

m.I.m

Peas Pulao

Ingredients

Basmati rice - 2 cups
Onion - 2 (sliced)
Green Peas - 1 cup (100 gms)
Cashews - 50 gms
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Green chilies - 3-4
Salt - to taste
Coriander leaves - 1tbsp
Pudhina leaves - if required
Ghee and oil mix - 2tbsp
cloves - 4 no’s
bay leaves - 1- 2 (cut into medium pieces)
cardamom - 3-4 no’s
pattai - 3-4 pcs
saunf - 1tsp

Preparation

Wash basmati rice and soak in water for 15 mins.

Keep cooker/pressure pan on stove and keep flame on simmer. Pour the ghee oil mix and add the masalas (cloves, bay leaves, cardamom, pattai, saunf). Once they splutter, add onions and green chillies and fry till onions turn transparent. Then add ginger garlic paste - sauté for few mins. Now add green peas and cashews. Fry till cashews turn light brown. Now add garam masala, salt, coriander leaves and pudhina leaves. Sauté for 10 mins until the mixture is well cooked. Now add basmati rice, sauté well and pour 3 cups of water. Close with lid and place the weight. Put on high flame. Wait for 1 whistle then simmer and wait for two mins and turn off stove. Open lid after 15 mins and garnish with coriander leaves.

PS: You can also add coconut milk while cooking, if you would kike the flavor of it.

m.I.m
Recipe: FAMS

Ghee Pepper Chicken

Ingredients

Chicken cut pieces – 1 – 2 kg’s
Onion - 3 (sliced)
Garlic – 4 – 5 Cloves
Cashews - 50 gms
Ginger garlic paste - 1 tbsp
Green chilies - 3-4
Salt - to taste
Curry leaves
Ghee and oil mix - 4tbsp
Pepper Powder – 2 tsp
Pepper cloves – 7-8 pieces


Preparation

Crush green chillies, pepper cloves and garlic in a hand grinder to make a coarse paste and keep aside [1].

Pour the ghee – oil mix and add the onions, fry till they turn transparent. Now add the coarse paste [1] and the cashew nuts and fry it till the cashews turn brown. Now add the ginger garlic paste and salt and the pepper powder. Add a little tiny bit of chilli powder and salt.

Now add the curry leaves.

After a few minutes add the chicken pieces and leave the flame on a low – medium range and leave for 15 – 20 minutes (taste for salt and check if chicken is cooked well). Add a bit of ghee if needed.

Recipe: m.I.m

Ghee Rice

Ingredients

1 cup rice,2 medium sized onions cut length wise, ginger garlic paste, whole garam masala (2 elachi, 2 cloves. 1 piece patta etc) juice of 1 lemon, curry leaves, thania leaves, and half cup shelled peas, ghee, oil and fried cashew nuts.

Preparation

Pour oil in a pressure cooker. Add all the whole garam masala. Now add the slit green chillies and cut onions, Sauté a little and add the ginger garlic paste, fry nicely. Now add a tablespoon of ghee. Add green peas, curry leaves, lime juice and salt. After a minute add 1and a 1/2 cups of water. When the water begins to boil add rice and pressure cook it, Garnish with cut thania leaves and fried cashew nuts.

m.I.m
Recipe: RM

Chettinadu Pepper Chicken

Ingredients

1 kg of chicken(cut into small pieces), 2 sliced onions , 1 medium sized tomato, 1 tablespoon of ginger garlic paste, 1/4 teaspoon turmeric powder, whole garam masala(4 elachi, 4 cloves , 1 patta etc) 1 teaspoon pottukadalai, curry leaves, thania leaves.

Dry roast and dry grind 1 tablespoon coriander seeds, 2 teaspoon pepper, 1/2 teaspoon jeera, 1/2 teaspoon saunf, 1 teaspoon cascas, and 4 red chillies(whole)

Preparation

Pour oil in a kadai. Add all the whole garam masala. Add the sliced onions and fry till golden brown. Now add the ginger garlic paste. Add lots of curry leaves. Add the cut tomato and fry nicely.. Now add the chicken pieces, turmeric powder and the dry ground masala and salt. Once the chicken pieces are cooked and become almost dry , powder the pottukakdalai and add. Sauté a little. Garnish with cut thania leaves.

m.I.m
Recipe: RM