Fathers' Day: Easy recipes to treat your dad

Chef Gautam Mehrishi, host of "Hello Summer" on Living Foodz channel, and chef Kunal Kapur have suggested a few recipes perfect for your day out with dad. 

Published: 15th June 2018 08:32 AM  |   Last Updated: 15th June 2018 10:00 AM   |  A+A-

Image for representational purpose only

By IANS

New Delhi: This Fathers' Day, instead of taking your father out for lunch or dinner, spoil him with some home-made treats like badam cutlets, phirni, momos and more.

Chef Gautam Mehrishi, host of "Hello Summer" on Living Foodz channel, and chef Kunal Kapur have suggested a few recipes perfect for your day out with dad. 

Badam cutlets

Ingredients:

Potato (boiled and mashed) - 2 cups

Salt - 3/4th teaspoon

Almonds (blanched and crushed) - 1/2 cup

Oil - 3 tablespoon

Jeera - 2 teaspoon

Ginger chopped - 1 tablespoon

Turmeric - 1/2 teaspoon

Red chilly powder- 1/2 teaspoon

Green chilly chopped - 2 teaspoon

Green onions - 1/2 cup

Eggs - 2 nos

Maida - 1cup

Breadcrumbs - 1 cup

Method: Heat the oil in a pan and add jeera. Then add green chilly chopped, ginger chopped and crushed almonds and sauté. Next, add turmeric and red chilly powder. Immediately add the mashed potato and salt. Saute for three minutes, remove the pan and add chopped spring onions. Allow it to cool down. Now shape it into thin flat patties.

Keep flour, beaten eggs and breadcrumbs ready in three separate plates. Dip the cutlet in flour, followed by eggs and breadcrumbs. Pat lightly and deep fry on medium heat. Serve hot with chutney.

 

Almond and chicken momos

Serves: 4

Preparation Time: 15 minutes

Ingredients:

Chicken mince - 250 gms

Garlic, chopped - 1 tbsp

Carrots, finely chopped - 3 tbsp

Spring onions, finely chopped - 3 tbsp

Ginger, finely chopped - 1 tbsp

Soya sauce - 1 tbsp

Oyster sauce - 1 tbsp

Sesame oil - 1 tsp

Pepper powder - 1 tsp

Egg - 1 nos

Blanched and chopped almonds - ½ cup

Oil - for greasing

Method: Place minced chicken in a bowl. Add all the ingredients except almonds and divide it into equal-sized balls. Roll these balls in the blanched and chopped almonds and carefully place these small balls on a greased plate. Get the steamer ready and steam these on high heat for 15 minutes. Remove and serve hot.

 

Paneer badam ki tikki

Ingredients:

Paneer - 2 cups

Potato boiled & mashed - ½ cup

Oil - 2 ½ tablespoon

Jeera - 1 teaspoon

Green chilly chopped - 2 teaspoon

Ginger chopped - 2 teaspoon

Turmeric - ½ teaspoon

Red chilli powder - ½ teaspoon

Coriander chopped - 2 tablespoon

Almonds chopped - ½ cup

Cornflour -1 tablespoon

Salt - 1 teaspoon

Method: Mash paneer and mix with potato. Heat oil and add jeera. Once it starts to crackle, add ginger and green chilly. Toss for a few seconds and add turmeric, immediately followed by the paneer-potato mixture.

Add red chilly powder and salt. Toss for 2-3 mins and take off the flame. Spread out on a tray and allow it to cool. Now add cornflour and coriander chopped. Make round and flat patties.

Spread chopped almonds and roll the sides of the patty in the almonds and keep aside. Heat remaining oil in a pan and cook the patties till they start to turn brown. Serve hot.

 

Anokhi phirni

Ingredients:

Finely chopped onions - 4-5

Cold water (for cleansing) - as required

Cream milk- 1 glass

Jasmine flowers- 20-25

Rosewater - 1½ teaspoon

Pandanus flower water - 1 tablespoon

Cardamom - 2-3

Dried rose leaves - 1

Sugar - 3-4 tablespoon

Dried whole milk - ¼ cup

Finely chopped pistachio - 1 tablespoon

Finely chopped almonds - 1 tablespoon

Method: Chop onions. Dip in cold water and clean thoroughly. In a hot pot add cream milk, jasmine flowers, rose water, pandanus flower water, cardamom, dried rose leaves and mix well. Remove excess water from the onions.

In a hot pot, add chopped onion and cook for 10 to 12 minutes. Now put sugar in a pot and add dried whole milk, chopped pistachio, chopped almonds and cook well for five minutes.

Presentation: Take the phirni out from the pot and place in earthen bowls. Garnish with a pinch of pistachio. Let the phirni cool for 10 to 12 minutes and place in refrigerator to chill. Keep in the refrigerator for 1-2 hours. Take bowls out from the fridge and serve.

 

 

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