Eid-al-Adha, which is celebrated around the world on June 17, is a celebration that brings together families and friends. Incredible array of delicacies are served on the day.
Here are some flavourful recipes you can try for your Eid-al-Adha feast.
Cajun Prawns with Mango Salsa
Cajun cuisine, usually known as rustic cuisine, is made with locally available ingredients.
Crawfish, shrimp, andouille sausage (smoked pork sausage) are staple meats used in a wide range of cajun dishes. Aromatic vegetables like green bell pepper, rice, garlic, green onions, celery, and seafood combine to form different dishes of Cajun cuisine.
Ingredients:
- Praws: 4 (large size)
- Lime zest (Grated lime peel): 1⁄2 lemon
- Chili flakes: 1 tsp
- Salt and pepper: as required
- Sunflower oil: 1 Tbsp
For mango Salsa:
- Mango, peeled and chopped (sour):1
- Crushed ginger: 1 tbsp
- Onion, chopped: 1
- Lemon juice: 1 lemon
- Tomato, chopped: 1
- Coriander leaves, chopped: 1 Tbsp
- Pomegranate: 2 Tbsp
- Salt and pepper: as required
Preparation:
Marinate the prawns with chilli flakes, salt and pepper and keep it aside for a few minutes.
In a frying pan, heat oil. Grill the marinated prawns.
In a bowl, add the chopped sour mango chunks, onion, tomato, and coriander leaves. To this add crushed ginger, lemon juice, salt and pepper. Mix well.
Place a pastry ring on a serving plate. Fill the mango salsa in it. Now, place the sizzling hot grilled prawns on top of the manga salsa. Remove the ring.
Garnish with lemon zest and coriander leaves.
Crackling Chicken
Ingredients:
- Chicken Breast: 80 g
- Carrot: 40 g
- Capsicum: 30 g
- Onion: 30 g
- Garlic: 1 tsp
- Ginger: 1 tsp
- Green chilli:1 tsp
- Crispy noodles: 30
- All purpose flour / maida: 1 tbsp
- Ginger Garlic paste: 1 tsp
- Corn starch: 1 tbsp
- Egg white: 1
- Salt: as needed
- Pepper: 1⁄2 tbsp
- Tomato sauce: 1 ½ tbsp
- Soy sauce: 1 tsp
- Chilli sauce: 1 tbsp
- Chilli flakes: A pinch
- Sugar: 1 tsp
- Sesame seeds: 1 pinch
- Leeks (Chopped into small pieces) : 1 tbsp
- Oil: as needed
Preparation:
Cut the boneless breast of Chicken into thin long strips. Coat the chicken with salt, pepper, ginger-garlic paste, egg white, corn flour, and maida. Fry the chicken.
Heat oil in a pan. Saute chopped ginger, garlic, green chilli, carrot, capsicum and onion. When half cooked, add chilli sauce, tomato sauce, soy sauce, salt, pepper, chilli flakes, and sugar. Saute well.
To this, add the fried chicken strips and crispy noodles. Mix well and remove from the stove.
Sprinkle sesame seeds and garlic. Serve hot.
Kuthukozhi
Ingredients:
- Chicken breast: 100g
- Chilly powder: 1 tbsp
- Turmeric powder: ½ tsp
- Coriander powder: ½ tbsp
- Chicken Masala:1 tsp
- Ginger garlic paste: 1 tbsp
- Curd: 1 ½ tbsp
- Lemon juice: 1 lemon
- Shallots, chopped: 5
- Coconut milk: 2 tbsp
- Corn flour: 1 tbsp
- Curry leaves: 2 strands
- Salt: 1 tsp
- Pepper: 1 tps
- Coconut oil: 3 tbsp
Preparation:
Cut the chicken into small pieces and poke holes using a fork. Marinate it with chilly powder, turmeric powder, coriander powder, chicken masala, ginger garlic paste, curd, lemon juice, coconut milk, salt, pepper, and a tablespoon of coconut oil. Keep it for an hour.
In a frying pan, pour and heat the remaining oil. To this add some curry leaves. Now, grill the marinated chicken. Turn the chicken over and cook well. When both sides are well cooked, transfer to a serving dish.
Garnish with fried curry leaves
Corn and Cheese Balls
Ingredients:
- Sweet Corn: 100 g
- Cheddar Cheese: 30 g
- Onion, chopped into small pieces: 2 tbsp
- Tomato, chopped into small pieces: 2 tbsp
- Chives, chopped: 2 tbsp
- Bread, sides removed: 2
- Corn flour: 2 tbsp
- Corn flakes: 60 g
- Salt and pepper: as needed
- Sunflower oil: as required
Preparation:
In a pan, boil water. To this add sweet corn and cook for a few minutes. Remove and crush the corn.
In a bowl add the corn, chopped Onion, tomato, chives, bread crumbs, salt and pepper. Mix well.
Make small balls out of the mixture. Fill pieces of the cheese in the centre.
In a bowl, prepare corn flour slurry. Dip the corn balls in it. Coat it with powdered cornflakes. Deep fry the corn balls
Serve the crispy cheesy corn balls with some tomato ketchup and mayonnaise.
- Suraj V K (Executive Chef, Hotel Copper Folia, Kozhikode)
Photo: P Jayesh
Published: 16 Jun 2024, 06:13 pm IST
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