Being quarantined has given us more reasons to enjoy our nights at home with drinks and rejuvenate with some indoor activities. Be it sitting back on the couch with a bucket full of popcorn and binge-watching sessions, or indulging in some fun games with family and friends; we are always on a lookout for entertainment.
It is then a match made in heaven when these gaming sessions are paired with these sumptuous recipes and drinks.
Parsi Chicken
Ingredients:
300gm boneless chicken
1 1/2 tsp garam masala powder
4 tbsp bread crumbs
1 pinch black pepper, powdered
3 eggs
1 tsp red chilli powder
2 tbsp lemon juice
1 cup refined oil
2 pinches salt
1 tbsp ginger-garlic paste
6 pcs (for garnishing) Sago chips
Instructions
1. After washing under cold running water, cut the chicken into pieces.
2. Marinate the chicken properly with ginger-garlic paste, lemon juice, red chilli powder, garam masala, chicken pieces. Add salt and black pepper as per your taste and mix well. Once coated, keep aside for a few hours.
3. Whisk eggs and season with salt, pepper, and red chilli. Heat the oil. Spread the breadcrumbs on a large plate.
4. Coat each chicken pieces well with breadcrumbs. Dip the chicken in the eggs mixture and fry in oil till the chicken is golden brown and crispy.
5. Serve the chicken farcha with a side of sago chips and mint chutney.
Gluten-Free Zucchini Rolls
Ingredients
2 medium green zucchinis
2 tbsp olive oil
To taste salt
To taste freshly ground black pepper
1 pinch chilli flakes
1 cup ricotta/minced paneer
2 tbsp grated parmesan
2-3 thyme sprigs (optional)
1/2 cup sun-dried tomatoes
1/4 cup fresh mint leaves
Instructions
1. Carefully slice the zucchini horizontally into long strips of 1?4 inch thickness. Do not throw the torn strips as you can just join two together while rolling them. Lay the strips out on a board and brush each strip lightly with olive oil. Season well with a sprinkle of salt, pepper and chilli flakes. Turn over and repeat on the other side.
2. Heat a griddle pan or a large non-stick frying pan. Once hot, grill the zucchini strips in batches. Cook on one side for about 1 minute then turn over for another 30 seconds or till they are slightly soft. Do not overcook. Keep aside.
3. Make the filling by combining the ricotta, parmesan (or feta), 1?2 tsp salt, a good grind of pepper and chilli flakes to taste. Taste and adjust the seasoning.
4. To assemble, place 1 tbsp of the filling towards the narrow end of a zucchini strip, leaving an inch from the edge. Press and spread lightly. Place 1-2 pieces of sun-dried tomato over the cheese mix along with a mint leaf. Starting from the narrow end, begin rolling the zucchini strip and seal the roll with a toothpick.
5. Serve chilled or at room temperature.
Mediterranean-style Roasted Eggplant With Tahini
Ingredients
2 medium eggplants
2 tbsp olive oil
1 1/4 tsp salt
To taste freshly ground black pepper
1/4 tsp paprika
To taste chilli flakes
2 tbsp tahini
1 minced garlic clove
1/2 tsp lemon juice
2 tbsp water
2 tbsp yoghurt
10-12 fresh mint leaves
2-3 tbsp almonds
3 tbsp pomegranate gems
Instructions
1. Preheat the oven to 220°C. Cut the eggplants into round slices, 1?2-inch thick. Line a baking tray with butter paper and lay out the eggplant slices. Brush each slice lightly with olive oil and sprinkle salt, pepper, paprika and chilli flakes on each one.
2. Turn the slices over and repeat this process on the other side. Roast for 30-35 minutes till the slices are brown and crispy outside and tender inside.
3. In a medium-sized bowl, combine the tahini, garlic, lime juice, salt and pepper. Add the water and whisk vigorously to get a smooth, creamy sauce.
4. Add the yoghurt and whisk further till it is blended. Adjust the seasoning as per taste, and add more water till you have a thick, pourable consistency.
5. To serve, arrange the roasted eggplant slices on a large platter and drizzle the tahini-yoghurt sauce. Top it with fresh mint leaves, toasted almonds and pomegranate arils. Serve straight away.