Image for representational purpose only.
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.
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
Preparation Time: 15 minutes
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
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.
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.