Sunday is special and everyone deserves a pleasant surprise, on the table or otherwise, on this day. And if you are a gourmand, then you must be surely looking forward to a delicious Sunday. So celebrity chefs Vicky Ratnani and Sabyasachi Gorai have put together some quick and scrumptious recipes which you can try at home and relish it with your family and friends.
Cranberry and Vegetable
Korma Pulao
Ingredients
1 cup of basmati rice; 1 tablespoon of olive
oil/ ghee; 1 tablespoon of chopped onions
1 teaspoon of chopped garlic; 1 teaspoon of
chopped ginger; unsalted cashewnuts
1/3 cup of frozen cranberries; 1/3 cup of dried
cranberries; 1/3 cup of bell peppers
1/2 cup of blanched vegetables;
Coriander powder; 1/2 teaspoon of turmeric
powder; 1 teaspoon of red chilli powder
1 teaspoon of cumin powder; 1 teaspoon of
fennel powder; 1 teaspoon of clove powder
Salt to taste; pepper to taste
Direction
Soak the rice for an hour, drain and set aside. Sauté the onions, ginger, garlic, cranberries, cashew nuts in oil or ghee for a couple of minutes. Add the bell peppers and all the powdered spices. Add the drained rice and vegetables like green beans, carrots, corn, peas or any other vegetable of your choice. Cover it after adding water. Add seasoning and cook for 15 minutes until all the liquid has been absorbed and the rice is perfectly cooked. Garnish with cranberries, mint leaves and fresh coriander.
Cranberry Pancake/Chillah
Ingredients
For the batter
1 cup of bajra flour; 1/2 cup of atta/whole
wheat flour; 1/2 teaspoon of baking soda
1 tablespoon of chopped onions
1 tablespoon of chopped tomatoes
1 teaspoon of chopped green chilli
1/2 teaspoon of red chilli powder
1 teaspoon of garam masala
1 teaspoon of chaat masala
Salt and pepper to taste
2 tablespoons of melted butter
2 tablespoons of US Cranberries dried
1 tablespoon of frozen cranberries
Direction
Take a clean bowl and whisk all the ingredients to make a smooth thick batter. Do not add the cranberries to this. Let the batter rest for two hours until light and fluffy. Drop the pancake batter in a non-stick pan. Sprinkle the cranberries on the top. Cook the pancake for 3 minutes and flip over and cook for another 3 to 4 minutes on a slow flame. Serve hot.
California Walnut Parfait
Ingredients
150 gm of California walnuts; 4 eggs (yolk);
200 gm of sugar; 500 gm of whipped cream;
100 gm of honey
Direction
In a pan, melt 150gm of sugar. Add honey and walnuts to caramelise. In a separate bowl, whip cream until foamy and then gradually add the remaining sugar. Once caramelised, let the walnuts cool off before adding them into a bowl and whip the yolks altogether. Add the whipped cream and mix everything accurately without leaving the blend losing its consistency. Pour your blend in shaping bowls and let it into the freezer for two hours. Serve and garnish with chocolate or fruity topping of your choice and fresh California walnuts crumble.