As we gear up for the best time of the year and welcome the holiday season once again, do it with some fun fusion recipes.
December is here which means it’s the official start of the most loved time of the year – the holidays. And what is a holiday without good food? Whether you are entertaining or simply enjoying time with family, these recipes are bound to keep you in good cheer.
Coorg Prawn Pepper Fry with Coastal Spices courtesy Arokiya Doss, Head Chef – The Malabar Coast, Noida
As winter sets in, warming, hearty dishes with a depth of flavor become the highlight of any meal. Coorg Prawn Pepper Fry is a perfect choice for cold days, bringing together the warmth of black pepper and the savory richness of coastal flavors. The combination of pepper, green chilies, and tangy Kachampuli vinegar, a Coorg specialty, enhances circulation and provides essential warmth to the body. The prawns not only offer protein but also contain beneficial fats, supporting immunity and adding energy—just what’s needed in winter. This dish is a warm, inviting treat for family and friends, ideal for cosy gatherings.
Ingredients
- 200 grams fresh prawns, cleaned and deveined
- 1 large onion, thinly sliced
- 2 green chilies, slit
- 1 tablespoon black pepper, coarsely ground
- Salt to taste
- 1 tablespoon oil
- 1 tablespoon Kachampuli (Coorg vinegar)
Method
- Prepare the Prawns: Season the cleaned prawns lightly with salt and let them rest for a few minutes. This step enhances their flavor and texture.
- Sauté the Aromatics: In a pan, heat the oil on medium heat. Add the sliced onions and green chilies, sautéing until the onions are soft and golden brown, releasing their sweetness.
- Add the Prawns: Increase the heat slightly and add the prawns to the pan. Stir-fry gently for about 2-3 minutes until they turn pink and opaque.
- Incorporate the Black Pepper: Sprinkle the ground black pepper over the prawns, stirring to coat them evenly. The pepper’s warm aroma will infuse the dish beautifully as it cooks for another 2-3 minutes.
- Finish with Kachampuli: Lower the heat, drizzle the Kachampuli vinegar over the prawns, and give it a final toss. Let the prawns cook for another minute as the vinegar’s tangy notes meld with the spices.
- Serve: Serve the Coorg Prawn Pepper Fry hot. Enjoy the vibrant flavors of Coorg’s coast, perfect for a winter meal.
Corn Cheeseling Bhel courtesy SodaBottleOpenerWala
This delightful Cheeseling Bhel, starts with a crispy base of Cheeselings, Chana Jor Garam, Papdi, and roasted peanuts. Add layers of flavor with freshly prepared mint chutney, tangy tamarind chutney, finely chopped onions, tomatoes, and fresh coriander leaves. For added texture and burst of color, top it with crispy corn, juicy pomegranate seeds, and a generous sprinkle of sev for garnish. This vibrant and flavorful Corn Cheeseling Bhel brings together a perfect medley of textures and tastes that are bound to add a joyful twist to any holiday celebration. It is a perfect balance of crunch, tang, and spice, making it the ideal dish for serving during the holiday season. Easy to share, fun to eat, and offers that comforting touch of familiar flavors with a twist that your guests will surely love.
Ingredients
For the Corn Cheeseling Bhel
- Small, diced onion 30 grams
- Small, diced tomato 30 grams
- Chopped green chili 2 grams
- Diced boiled potato 50 grams
- Chopped coriander 5 grams
- Chaat masala 1 gram
- Green chutney 30 grams
- Tamarind chutney – 30 grams
- Crispy fried corn 70 grams
- Chopped onion dry mix 20 grams
- Oil to fry 50 grams
For the garnish
- Nylon Sev 20 grams
- Pomegranate Seeds 20 grams
- Papdi 1 gram
Method
- Combine all the ingredients in a bowl, tossing them together until well mixed.
- Transfer to a serving dish and add a garnish on top for the finishing touch. Enjoy!
Suriyani style Roast Turkey courtesy Vineeth Jayan, Executive Chef, Den Hotel
A twist to the Thanksgiving style Roast Turkey by incorporating traditional Kerala style masala and marination found in the homes of Syrian Christians of Kottayam and Pala districts of Kerala. As opposed to a traditional roast turkey this fusion of Western style cooking with a South Indian roast masala adds a unique perspective and flavour profile. This compliments both Western and Indian palate.
Ingredients
For the Turkey marinade
- Chilli powder 30 grams
- Ginger garlic paste 150 grams
- Lemon juice 50 ml
- Butter 500 grams
- Black pepper 10 grams
- Turmeric powder 5 grams
For the Masala
- Coconut Oil 100 ml
- Green chilli 10 grams
- Curry leaves 15 grams
- Mustard seeds 5 grams
- Cardamom 5 grams
- Fennel 10 grams
- Dry ginger powder 5 grams
- Ginger julienne 10 grams
- Garlic chopped 10 grams
- Black pepper 5 grams
- Salt 10 grams
Other ingredients
- Turkey (4.5 kg bird) 1 No
- Celery 100 grams
- Leeks 100 grams
- Carrots 200 grams
- Shallots 200 grams
Method
- Mix all the marinade ingredients and apply evenly on a brined turkey and ensure the butter is smeared below the skin of the bird. Set aside for two hours in a cooler.
- For the masala, heat oil in a cast iron skillet and crackle the curry leaves, mustard seeds ginger garlic green chillies and the dry spices. Mix all the ingredients on a low flame and cook for five minutes. Set aside.
- Remove the marinated turkey and add the celery, leeks, carrots,and shallots into the cavity and seal the same using a kitchen twine and truss the bird.
- Baste the bird with melted butter and rub the roast masala all over evenly and on a bed of the mirepoix of carrot celery leeks and shallots roast the turkey in a preheated oven at 165 degrees for four hours basting every 30 minutes.
- Once done, transfer the turkey to a carving board and deglaze the roasting tray using wine or apple cider vinegar and use that to make a roast jus with curry leaf, fennel, and black pepper tempering. ∙ Serve hot with appam, ghee rice or malabar paratha.
