Easy Festive Flavours


‘Tis the season to be merry! Spreading the joy of festivities with,Chef Aji Joseph, Head – Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.

Coconut Crumbed Prawn

Ingredients (with quantity):

Paprika powder – 1 tbsp

Mustard powder – 1 tsp

Garlic chop – half tsp

Water – 1 tbsp

Refined oil – 1 tbsp

Maida / flour – 2 tsp

Egg – 1 egg

Lemon juice – 1 tsp

Salt – a pinch

Prawn whole cleaned with tail on – 250 gms

Breadcrumbs – 100 gms

Desiccated coconut – 50 gms

Oil for deep frying – 500 ml


In a bowl, mix together pakrika powder, mustard powder, garlic chop, maida / flour, egg, lemon juice, salt, refined oil & water to a fine paste

Deshell and devein the prawn. Retain the tail        

Add the marination to the cleaned prawn and mix well      

Careful while mixing the marinade as the the sharp tail ends would cut through the skin  

Mix the breadcrumbs and desiccated coconut together in a plate 

Take the prawn one by one holding the tail and coat it with breadcrumb-coconut mixture

Make sure the tail is without any breadcrumbs     

One by one coat all the prawns and keep aside      

In a sauce pan or kadai add enough oil to immerse the prawn while frying 

When the oil is hot, slowly slide the prawn one by one into the hot oil

Fry the prawns for a couple of minutes in hot oil to a golden colour

Serve hot and crispy along with tartare sauce or ones choice of sauce

Chicken Tenders in Tuscan Cream

Ingredients (with quantity)

For Chicken marination:              

Chicken fillet or supreme – 200 gms

Salt – to taste

White pepper powder – 1 pinch

Flour – 1 tbsp

Olive oil – 3 tbsp

For sauce             

Butter – 20 gms

Garlic slice – 5 cloves

Celery slices – 1 stick

Onion slice – half onion

Sundried tomato slices  – 10 gms

Flour – 1 tbsp

Water        – 100 ml

Cream – 250 ml

White pepper powder – 2 pinch

Salt            to taste

Cheddar cheese – 50 gms

Parsley (chop) – 1 tbsp       


Take 200 gms of chicken fillet or supreme and mix with all the ingredients required for marination and keep aside                     

Heat up a non-stick fry pan and add butter                       

Add garlic slices and saute to a slight brown                     

Add the sliced onion and celery and saute             

Once the onions are translucent, place the marinated chicken on the pan and grill on both sides              

While the chicken is getting grilled, cut the sundried tomato to smaller pieces and add to the chicken          

Then add water and mix well                     

Once the water starts to boil, add cream and white pepper powder while stirring             

Allow the chicken to cook in the creamy sauce till the sauce turns thick and evenly coats the chicken           

Add the cheddar cheese and parsely and stir                    

Allow the sauce to thicken and transfer to a plate to be served with a potato mash and sauteed vegetables       

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