No celebration is complete without delicious food and so we have put together this delectable combination of our party favourites. You could either follow this or create your own menu from the choice of recipes available on our website.
Recipes for Suggested Dishes and More
Scotch Eggs
Meat Ball Curry
Meen Pollichathu
Biriyani
Appam
Raitha
The Date Chutney
Ghee Rice
Roast Chicken
Scotch Eggs
What you need
- Minced meat (chicken, beef or mutton)-750 g
- Finely chopped onions-2 tbsp
- Salt -to taste
- All purpose flour-2tsp
- Q49 Malabar Egg Curry Paste-2 tbsp
- Boiled eggs-6-8 Nos
Preparation
- Cook the eggs in boiling water until they are fully cooked (FULL BOILED) and keep aside. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix the minced meat, onions, Q49 Curry Paste, salt & flour together in a bowl. Shape the mix into 6 equal size balls.
- Lay a piece of plastic wrap on a flat work surface and place one ball of meat mixture on to the center of the plastic wrap. Fold the wrap over the mixture and flatten into a 1/8 inch thick oval shape. Open the wrap and place 1 egg in the center of the meat. Pull the wrap up again to press the meat around the egg to cover completely, sealing the egg all round with the meat.
- Place the bread crumbs in a shallow bowl and pour the flour into another shallow bowl.
- Gently press the covered eggs into the flour to coat well. Dip the eggs into the beaten egg and toss them into the bread crumbs.
- Working in batches, now deep fry the eggs in the pre-heated oil for 5 to 6 minutes or until golden brown. You may use air-fryer too.
Meat Ball Curry
What you need
- Minced meat (chicken, beef or mutton)-500 g
- 1 no finely chopped onion
- 2 Tbsp of finely chopped green chili
- 2 Tsp of finely chopped garlic
- 1 packet of Q49 Hassle Free Chicken Curry Paste.
- Thin coconut milk
- Thick coconut milk
- Chopped coriander leaves OR curry leaves
Preparation
- Mix together minced meat and finely chopped onion, green chilli, ginger and garlic. Keep aside. Take 2 tbsp of Q49 Curry Paste along with 1 Tsp of vinegar, a pinch of salt and shape the mix into small balls.
- Add the remaining Q49 Hassle Free Chicken Curry Paste into a pan and add thin coconut milk, a Tsp of vinegar, curry leaves and cook on medium heat. Add salt to taste.
- When the gravy simmers, add the meat balls into the gravy mix and cook well.
- When the gravy thickens, add the thick coconut milk, bring to boil and immediately remove from flame.
- Garnish with chopped coriander leaves or fried curry leaves.
Meen Pollichathu
What you need
- 500 -750g of fish cut into thin slices without bones (preferably use king fish, pomfret or pearl spot)
- 125 ml (1/2cup) of fresh /canned thick coconut milk OR
- 25 g (3 tbsp) of coconut milk powder mixed in 125 ml of warm water
- 1 tsp of tamarind paste OR
- 1 kokum washed and torn into pieces
- Few banana leaves
Preparation
- Marinate the fish with a paste made with ½ tsp of salt, 1 tsp of ground pepper, 1 tsp of ginger garlic paste, 2 tbsp of lime juice and a sprinkling of water. Leave for 20 minutes.
- Shallow fry the fish pieces on low heat, preferably in coconut oil until it is light brown on both sides.
Method
Empty the contents of the pack into a pan, add 1 green chilly chopped, (optional) tamarind paste or kokum pieces soaked in 120 ml (½ cup) of water and bring to a boil.
- Add the fried fish, cover and simmer for 2 minutes over low heat.
- Add the thick coconut milk and simmer till a thick gravy coats the fish. Salt is low, adjust to your taste.
- Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside.
- Take a small piece of wilted banana leaf and spread some of the prepared masala in the center. Keep the fried fish and cover it with same masala.
- Fold the banana leaf to make a small packet or tie it with a twine. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
- Place the prepared pockets on a pan, cover and cook for 5 minutes on a low flame, seam side down first. Turn the pockets, cover and cook again for five minutes.
- Serve it with Appam, parotta or Ghee rice.
Biriyani
What you need
- 1 pack of Effortless Biriyani cooking paste
- 500g mutton/chicken cut into medium sized pieces
- 375g (2cups) of long grain basmati rice
- 100 ml yogurt
- 3 Tbsp grated coconut
- 10 cashews
- A handful of fresh chopped coriander and mint leaves
- A few strands of saffron soaked in ¼ cup of warm milk
- 2 Tbsp of ghee
- Fried onions and cashews
Preparation
- Wash and marinate the chicken/mutton pieces in yogurt and a teaspoon of salt for minimum 30 minutes.
- Wash the rice three times and soak it in water for minimum 30 minutes.
- Soak the cashews in the water for 10 minutes, grind it into a smooth paste along with the grated coconut and keep aside.
Method
- Empty the contents of the pack with the marinated meat into a hard bottomed pot.
- Sauté the meat for 3 minutes over low heat.
- Add 150 ml of water to it cook over low heat for 15 minutes or until the meat is cooked. (Use a pressure cooker to cook in case of mutton instead of a pot).
- Add the cashew coconut paste into the meat masala and mix well. Simmer till a thick gravy coats the meat. Finally add the chopped coriander n mint leaves. Taste for salt and add if required. Biriyani masala is ready
Preparing the rice
- Bring 2 litres of water to boil, add the drained rice, salt, cover and cook till rice is half done.
- Drain the water, spread the rice and keep aside.
Layering the biryani:
- Take a large heavy bottom pan with a tight-fitting lid.
- Add some ghee or vegetable oil to the pan. Add a layer of cooked rice, biriyani masala, and then the rest of the rice.
- Sprinkle some fried onions, chopped coriander and mint leaves, some ghee and saffron milk.
- Put a tight lid so the steam does not escape.
- Cook the biriyani in this ‘Dum’ process for 5 minutes over high heat and 15-20 minutes over the low heat. Turn the heat off and let it rest for 10 minutes for it to complete the cooking process.
- Open the lid and slowly mix in the rice with the masala and serve hot with fried onions, cashews and raisins.
- Note: Make sure your pan is heavy-bottomed or the rice will burn.
Serve with raita.
Appam
Appam, a traditional Kerala breakfast side-dish made with rice and coconut that is fermented with yeast. They are perfect to enjoy with any coconut based stew, egg curry or chicken curry. Trust me, you need to taste this at least once!
Ingredients:
2 cups raw rice washed and soaked for 4-5 hours
1 cup cooked Rice
1 cup fresh shredded coconut
1 tsp salt
½ cup warm water
½ tsp yeast
5 Tbsp sugar
1 ½ ( 1+1/2) cups water.
Method:
- Mix Yeast and 1 Tbsp Sugar into Warm Water. Cover and set aside until foamy.
- In a blender, grind Cooked Rice and Coconut with half a cup of water (add little more if needed).
- Add soaked rice to the blender and continue to grind using additional 1 cup of water (little at a time). Batter should be absolutely smooth.
- Mix yeast solution and salt to it.
- Remove batter into a large container with a lid and keep it in a warm place to ferment for about 8 hours.
- Add additional 4 Tbsp Sugar and 1/2 cup water and mix well. (Batter should be of pouring consistency).
- Heat Appam pan or non-stick skillet until water droplets sprinkled on evaporate immediately.
- Pour a ladle full of batter into the center of the skillet.
- Pick up the skillet and twirl it around so that the batter swirls all the way to the edges of the pan.
- Cover the skillet and allow the appam to cook for approx. 2 minutes.
- When edges are brown, gently lift the appam from one side and move the skillet so that the appam moves freely.
- Slide appam off the skillet onto a plate and serve.
Raitha
RAITA: Raita, served with biriyani
Ingredients:
½ cup sliced onions
1 cup thick curd
1 green chili chopped fine
1 Tbsp coriander leaves
Method:
- Add yogurt to a bowl, add salt and whisk yogurt to smooth.
- Add onions, green chili and salt as needed.
- Add a pinch of sugar also and mix well.
- Garnish it with coriander leaves
The Date Chutney
This date chutney is sweet, spicy and tangy, bursting with flavors. It pairs very well with our Effortless Biriyani.
Ingredients:
175grams Dates, pitted and roughly chopped
1tsp Ginger paste, 1 tsp Garlic paste
2 Green chilies, finely chopped
1/4 teaspoon Turmeric powder, 1tsp Red chili powder
2 tablespoons Vinegar, 1/8 teaspoon Asafoetida
1 tablespoon sugar, 2 tablespoons oil
1 spring curry leaves, Salt to taste.
Method:
- To begin making the dates chutney, remove the seeds from the dates, roughly chop them and keep aside.
- Heat oil in a wide pan, add asafoetida, curry leaves and let the curry leaves splutter.
- Add the ginger, garlic pastes and green chili. Saute till the raw smell goes away. Add the turmeric, red chilli powder and mix well.
- Add the chopped dates, and cook until the dates become soft. Season this with salt, sugar and saute for another minute until it is mixed well.
- Add the vinegar and simmer until the chutney comes together and then switch off the heat.
Ghee Rice
A Malabar styled preparation, the rice is roasted and cooked with ghee and spices. Garnished with fried onions, cashew nuts and raisins, this a simple and delicious side dish. It goes well with our Chicken Curry, Vindaloo, Creamy Grilled Fish, Methi Paneer and even the Channa Masala.
Ingredients:
4 Tbsp ghee
2 cups basmati rice
1 cup sliced onions
10 to 12 cashew nuts
10 to 12 raisins
2 cinnamon sticks
4 green cardamom
1 bay leaf
1 star anise
2tsp ginger garlic paste
Salt to taste.
Method:
- Wash and soak the rice for 15 minutes.
- Heat 2Tbsp ghee in a pan. Once hot add the onions and fry till golden brown.
- Remove the onions and in the same pan golden fry the cashew nuts and keep aside.
- Add the remaining ghee to a heavy bottom pot.
- Once hot, add the whole spices and saute for 1 minute.
- Add the ginger garlic paste and saute well.
- Add the drained soaked rice and saute in ghee
- Add 4 cups of water and salt to taste.
- Bring to boil. Then lower the heat to medium low. Cover the pot and cook for about 12 minutes till the rice is done.
- Garnish the rice with the fried onions & nuts.
Roast Chicken
Few dishes are as beloved as a roast chicken, the center piece of all Christmas dinners. Here is our recipe for your whole roasted chicken using our vindaloo paste that leaves you with a roasted chicken that is tender, juicy and uniquely flavorful.
What you need:
1 whole chicken with skin on 1.5 -2 kgs
3 tbsp butter/oil
2 tbsp kashmiri chili powder
1 packet q49 flavour vindaloo paste
Salt to taste
Method:
- Clean, wash and pat-dry the chicken with kitchen towel.
- Sprinkle some salt on both sides of the chicken and keep aside.
- Mix the salt, oil & chili powder with the q49 vindaloo paste.
- Place the chicken into a roasting pan or dish.
- Loosen the skin from the neck and smear the paste mixture on to the chicken, under the loosened skin and inside the chicken.
- Highly recommended to keep the marinated chicken in the refrigerator for 24 hours.
- Pre-heat the oven to 200 ℃.
- Place the chicken into the oven and cook for 45 to 60 minutes until the skin turns golden brown.
- Reduce the oven temperature to 180 ℃ and cover the chicken with a foil. Continue to cook for another 15 minutes.
- Remove the foil and brush the chicken with oil all around and cook for another 15 to 20 minutes till the chicken is cooked through.
- Remove from oven and leave to rest for 15 minutes.
- Serve with roasted potatoes and carrots.