PEAKLIFE

As they say, the party isn’t really worthwhile without good food. This Father’s Day, surprise and satiate your dad’s cravings with deliciously curated recipes and desserts that’ll overwhelm His day with love and good food!

1.) QUINOA CHIA SEEDS KI TIKKI

By: Shaikh Mozaffar, Jr. Sous Chef, Renaissance Bengaluru Race Course Hotel

Ingredients:

• 50gm quinoa
• 25gm chia seeds
• 30gm potato
• 25gm gram lentil
• 10gm carrot
• 10gm beans
• 10gm green chili
• 5gm ginger
• 5gm garlic
• 5gm chat masala
• 5gm roasted cumin powder
• 5gm chili powder
• 5gm turmeric
• Salt to taste

Method:

1. Wash, peel and chop all vegetables.
2. Soak quinoa and boil it for 10 minutes.
3. Soak and boil gram dal for 20 minutes.
4. In a pan heat ghee add all the vegetable sauté it for a while.
5. Add boiled gram lentil and quinoa.
6. Add all the powder spices and cook it for another 5 minutes.
7. Remove from fire cool it.
8. Roast chia seeds, add it to the tikki’s mixture.
9. Make coin size tikki and deep fry it.
10. Best serve with mint chutney.
11. Tikki can be sallow fried too in a non-stick pan.

2. BEER BATTERED FISH

By: Sougata Haldar, Executive Chef, Aloft Bengaluru Cessna Business Park

Ingredients:

• Bhetki fish sliced (60g/3pcs – 180 gm
• Egg – 1 no
• Beer – 100ml
• Refined flour – 150 gm
• Mustard paste – 8 gm
• Salt – 10 gm
• Black peppercorn – 5 gm
• Lime juice – 10 ml
• Lemon wedges – 2
• Refined oil – to fry

Method:

1. Marinate fish with lemon juice, salt and pepper.
2. Make a batter with beaten eggs, flour, seasonings, lime juice, mustard paste and beer.
3. Coat the marinated fish with batter.
4. Deep fry the battered fish in the fryer until golden in color.
5. Serve with French fries and lemon wedges.

Pro Tips:

1. You can add some rice flour in the batter to make it crispy
2. Sprinkle garam masala and chaat masala after frying, for a desi twist.

3. ASPARAGUS AND GARI TEMPURA ROLL

By: Chef Amit Patra, Masterchef at Edo restaurant, ITC Gardenia, Bengaluru

Ingredients As Per Quantity Required

For The Sushi Rice:

• Japanese Sticky Rice ½ Cup
• Vinegar 1/5 Cup
• Sugar 1/5 Cup
• Salt 1 Tsp

For The Sushi Rolling:

• Asparagus 6 Stems
• Wasabi Paste 1 Tsp
• Sichimi (Seven Spice Powder)
• 1 Tsp
• Sushi Nori ½ Tsp
• Gari 3 Tsp
• Soy 2 Tsp
• Tempura Flour 7 Tsp
• Oil ½ Cup
• Cream Cheese 1 Tsp

Procedure:

For Cooking the Rice:

1. Wash and rinse the sushi rice in running water to extract the excess starch from the rice grains. (The process to be repeated 5 times).
2. Boil the sushi rice with water with the ratio of 1:1 ¼.
3. Make the sushi vinegar by mixing vinegar, sugar and salt.
4. Once the rice is cooked, mix the rice and the sushi vinegar together and keep it covered with a moist cloth until used further.

For Rolling the Sushi:

1. Tempura fries the gari (pickled ginger) till crispy texture.
2. Place the nori sheet on the sushi mat and uniformly spread a handful of sushi rice on the sheet.
3. Flip the nori sheet in such a manner that the sushi rice is facing the sushi mat.
4. Spread the cream cheese in a line on the nori sheet and place the cut asparagus and gari tempura.
5. Gently roll the sushi into a square shape applying even pressure throughout the roll and cut into 8 equal pieces with a sharp knife.
6. Serve it with gari, wasabi and soy.

4. STICKY CHICKEN SKEWERS

By: Le Creuset India

Recipe created for – Grills

Main Ingredient – Poultry

Serving Size – 2-4

INGREDIENTS:

● 2 tablespoons vegetable oil
● 1 small onion – finely diced
● 4 cloves garlic – minced
● 3 teaspoons finely chopped fresh ginger
● 125ml (4floz) tomato sauce
● 4 tablespoons brown sugar
● 5 tablespoons soy sauce
● 3 tablespoons cider vinegar
● 1 teaspoon sesame oil
● 1 teaspoon red chilli flakes
● 2 teaspoons chopped fresh parsley
● 500g (1lb 2oz) skinless chicken breast fillets – cut into strips
● Bamboo skewers

INSTRUCTIONS:

1. Heat the oil in a medium saucepan. Add the onion and saute until soft and translucent.
2. Add the garlic and ginger and saute until fragrant, about 1 minute.
3. Add the remaining ingredients except the chicken and simmer for 10 minutes. Remove from the heat and allow to cool.
4. Reserve half of the sauce for basting and dipping.
5. Place the chicken in a zip-lock and pour in the remaining sauce. Close the bag and knead to ensure the chicken strips are entirely coated in the sauce. Marinate overnight in the refrigerator.
6. Soak the bamboo skewers in water for 20 minutes. This will prevent them from burning on the grill.
7. Remove the chicken from the marinade and remove the excess before threading onto the skewers. Discard the marinade.
8. Place the empty Grillit over a low to medium heat on the hob and allow it to progressively heat for several minutes. When the grill pan is ready, lightly oil the grill ribs and place on the skewers, cook until well browned on one side, about 5 to 7 minutes. Turn the chicken and baste with some of the reserved sauce. Grill for a further 5 minutes or until cooked. Remove from the grill and serve with the reserved sauce.

COOK’S NOTES

● Ensure the cooking surface is sufficiently hot but not smoking before cooking begins, if too cool, the sear lines will not develop.
● Test the grill’s temperature before cooking by splashing a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam but has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handle at all times.

5. CELEBRATION FRUIT CAKE

By: Le Creuset India

Main Ingredient- Fruit

Serving Size- 10+

OVERVIEW

A rich, moist fruit cake perfect for Christmas, birthdays and other seasonal celebrations. Cover with marzipan, icing and decorate for the special occasion or for a simple finish, decorate before baking with some almonds.
Baked in our 24cm Springform Round Cake Tin.
Serves 20+

INGREDIENTS:

● 400g raisins
● 300g sultanas
● 300g currants
● 175g glace cherries
● 115g candied peel
● Zest of 1 lemon and 1 large orange
● Juice of 1 large orange
● 125ml fortified wine (port or sherry)
● 280g butter, softened
● 280g dark muscovado sugar
● 5 eggs
● 280g plain flour
● 1 teaspoon mixed spice
● 1 ½ teaspoons cinnamon
● 85g ground almonds

INSTRUCTIONS:

1. Line the base and sides of the cake tin with baking parchment and set to one side. Mix the fruit and peel in a bowl, stir in the citrus zest, juice and fortified wine. Cover and leave to soak overnight. Pre- heat the oven to 170 degree C/ 150 degree C fan/ Gas Mark 3.
2. Cream the butter and sugar together in a large bowl; beat in the eggs one at a time. To prevent curdling add 1 – 2 tablespoons of the flour after the addition of the first 2 eggs.
3. Stir in the flour with the spices, add the ground almonds and mix well. Stir the soaked fruit into the mixture and combine.
4. Pour the cake mixture into the tin, smooth over the top and make a small well in the centre. The well will ensure a flat top to the cake.
5. Cook for 30 minutes at 170 degree C/ 150 degree fan/ Gas Mark 3. Reduce the oven temperature to 140 degree C/ 120 degree fan/ Gas Mark 1. Continue cooking for 3 to 3 ½ hours. Cover the cake lightly with a piece of aluminium foil for the last hour of cooking to prevent over browning.
6. Turn the cake tin two or three during cooking to ensure even baking. Test to see if the cake is done by inserting a skewer into the centre, it should come away clean.
7. Cool the cake in the tin. Release the springform clip and lift the side of the tin away then remove the cake from the base. Wrap in baking paper and foil, store in a cool dry place to mature.

COOK’S NOTES

● For a marzipan and iced cake, you will need 2 x 500g blocks of ready-made marzipan and 2 x 500g blocks of ready-made fondant icing to cover the whole cake.
● To cover the top only reduce the amounts by half.
● Brush the whole cake with apricot jam before coating in marzipan and brush the marzipan in a little water before applying the icing.
● For a simple non-iced finish decorate the top of the cake with blanched almonds before baking.

6. A SWEET AND SASSY TREAT

By: Sassy Teaspoon

Offering the perfect decadent treat for your dad, Sassy Teaspoon brings to you a special limited edition Father’s Day cake – a coffee sponge layered with mascarpone mousse, finished with a coffee glaze, and garnished with whiskey macarons. This cake has everything that your dad loves! The cake is available to pre-order from all Sassy Teaspoon outlets and will be available for in-store pick up and take away from 17th June-21st June!

7. MAN OF THE MOMENT

By: ITC Hotels

This Father’s Day, ITC Hotels has put together a specially curated Father’s Day menu that not only elevates the gourmet flavours, but is also rich in goodness and can be ordered right from the comfort of your home. From 18th-20th June 2021, you can give your dad a special feast straight through Zomato, Swiggy and EazyDiner

• The Biryani & Pulao Collection: Reap into the timeless flavors of Kathal Pulao, Nimona Mirch Pulao or Chemmeen and Bibi ka Murgh pulao. Relish the flavoursome biryanis and pulaos that are crafted with utmost care and hygiene to ensure wellbeing and a safe dining experience.

• Father’s Day Special Delight from Nutmeg: You can choose from Father’s Day themed cakes, celebrating dad cupcakes and I love you dad brownies to express your love for this special man. What better way to celebrate this day than having an evening with family and scrumptious delicacy boxes for four?

8. PRAWN AND CARDAMON BIRYANI WITH CUCUMBER & MINT RAITA

By: Le Creuset India

Main Ingredient- Seafood

Serving Size- 2-4

OVERVIEW

This traditional Biryani recipe layers together an aromatic curry with rice in the casserole. Quick to prepare and easily baked in the oven this can be brought to the table straight from the oven.
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooked in our 29cm Oval Casserole. Serves four.

INGREDIENTS

Prawns

500g (1lb 2oz) peeled raw prawns
½ teaspoon ground turmeric
½ teaspoon chilli powder or cayenne pepper
3 garlic cloves- crushed
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon sunflower oil

Rice

3 tablespoons coconut oil, ghee, or sunflower oil
1 large onion- finely chopped
5cm (2 inch) piece peeled fresh ginger- finely grated
½ teaspoon black mustard seeds
2×7.5cm (3 inch) cinnamon sticks
8 cloves
3 tablespoon coconut-based curry paste
½ teaspoon ground turmeric
400g (14oz) white basmati rice
700ml (1 pint 3 ½ floz) chicken stock
4 fresh bay leaves or 12 fresh curry leaves
400g (14oz) vine tomatoes- skinned, seeded and diced
100g (4oz) roasted salted cashew nuts

INSTRUCTIONS

Preheat the oven to 200 degree C/ 400 degree F/ Gas Mark 6.

Mix the prawns in a bowl with the spices, garlic, salt and pepper and set to one side.

For the rice: heat the oil in the casserole over a medium heat. Add the onion, ginger, cardamom seeds, mustard seeds, cinnamon sticks and cloves and fry for 5 minutes until the onion is soft. Stir in the curry paste and turmeric and fry for 2-3 minutes more. Add the rice, stock, bay leaves and ½ teaspoon of salt and bring to the boil. Stir once to make sure none of the rice is stuck to the base of the casserole, cover with the lid and cook for 1 minute over a high heat to build up a head of stem. Transfer the casserole to the oven and cook for 15 minutes.

Meanwhile, for the raita, peel the cucumber, halve it lengthways and scoop out the seeds. Finely dice the flesh, toss it together with ½ teaspoon of salt and set it aside in a sieve to drain for 10 minutes. Dry it well on kitchen paper and mix with the remaining ingredients and a little more salt to taste.

Remove the rice from the oven, uncover the casserole and fluff up the rice into separate grains with a fork. Stir through the diced tomatoes, cover with the lid and set aside to warm them through while you cook the prawns.

Heat a non-stick frying pan over a high heat. Add the marinated prawns and stir-fry for 3 minutes until just cooked through. Uncover the rice and gently stir through the prawns, three-quarters of the chopped mint, coriander, and cashew nuts. Scatter the rest of the mint leaves and cashew nuts over the top of the biryani and serve with the cucumber and mint raita.

COOK’S NOTES

To de-vein peeled prawns, run a small, sharp knife down the back of each one, only just cutting through the skin. Lift up and peel away the thin black vein.

A spice grinder is simply a coffee bean grinder, reserved for spices. Freshly grinding spices will give you a better flavour but you can use ready-ground if you wish.

There are many good curry pastes on the market today. Choose one which is not too chilli-hot and which has lots of coconut in the mix.

More from our site

• Expanding the Digital Ecosystem – Ankur Dayal
• Set the Bar High this Father’s Day
• Gifting Guide for the Fashionable Father
• Food For The Soul