Explore Chef Kunal Kapur’s Lazy Sunday Afternoon Menu

Food is everybody’s best friend! Whether you love to cook — or love to watch other people cook — anyone can be a culinary god. Here is where you can manage to create the same dish without a hitch.

A Sunday is always the lazy day of the week when all one wants to do is relax and rejuvenate for the upcoming week. And a Sunday afternoon meal is also one of the most relaxing meals which one cherishes and looks forward to. Chef Kunal Kapur creates one such Sunday Afternoon meal for you. The menu has Prawn curry with steamed rice, Chicken Kofta, Semiya and Date and tamarind cooler on the list. And accompanying him in the kitchen is Nitasha Biswas who is Miss India at Miss International Queen 2018. Check out these delectable recipes and fun kitchen conversations only on GOODTiMES.

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This Sunday try @chefkunal’s lazy weekend menu! PRAWN CURRY RECIPE—– -To make prawn curry, add coconut oil in a heated pan. Add sliced onion, chopped garlic, ginger, green chillies, curry leaves and lightly sauté it. -Add turmeric powder, salt, red chilli powder, Madras curry powder, chopped tomatoes and keep stirring it. -Add prawn shells, water, coconut milk and quickly stir it. Turn off the fire and let it cool down. Add this mixture in a food processor, add water and blend it. -Strain out this blended mixture in a heated pan and give it a boil. In a bowl, marinate prawns with salt, lemon juice and mix it well. -Add marinated prawns into prawn curry mixture, add coconut milk, chopped coriander and stir it. Garnish with micro greens. SEMIYAN RECIPE——- -In a heated pan, add milk, condensed milk, chopped nuts and keep stirring it. -Add khoya to the milk mixture and keep stirring it till the consistency becomes thick. Pour it into serving glasses and refrigerate it for 30 minutes. -In a heated pan, add ghee, semiyan and sauté it. Strain it and put it on a paper towel to cool. -Once the milk is chilled, garnish with semiyan, blueberries and dust icing sugar on it. CHICKEN KOFTA RECIPE—–> -Few coriander sprigs for garnishing -In a bowl add chicken mine, chopped ginger, chopped garlic, chopped green chillies, chopped bell peppers, grated cheese, salt, bread crumbs, chopped mint leaves and mix it well. -Make balls of this mixture and cover it with a flour, beaten eggs and bread crumbs. -Deep fry these chicken balls and garnish with coriander. Serve hot DATE AND TAMARIND COOLER RECIPE—–> -In a food processor, add tamarind pulp, dates, mint leaves, roasted jeera, chopped ginger, chilled water, black salt and blend it well. -Pour in glasses. Serve it up. . . @chefkunal #MyYellowTable #MYTs4 Kitchen Appliances by: @ttk_prestigesocial Kitchen Decor & Anchor Wardrobe by: @fabindiaofficial Guest – @nitasha_biswas

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Here are all the ingredients you need to make yourself some ‘Prawn Curry with steamed rice’:

For Steamed rice

1¼ cups of water

1 cup soaked rice

Pinch of salt

Prawn Curry

4 tbsp. coconut oil

¼ sliced onion

1 tbsp. chopped garlic

1 tbsp. chopped ginger

1 green chill

Few curry leaves

1 tsp. turmeric powder

Salt to taste

1 tsp. red chilli powder

2 tsp. madras curry powder

½ cup chopped tomatoes

6- 7 prawn shells

1 cup of water

½ cup coconut milk

4- 5 tiger prawns

Salt to marinate

1 lemon

Pinch of salt

¾ cup coconut milk

Chopped coriander leaves

Few micro greens sprigs for garnishing

Here is the method:

  1. To make prawn curry, add coconut oil in a heated pan. Add sliced onion, chopped garlic, ginger, green chillies, curry leaves and lightly sauté it.
  2. Add turmeric powder, salt, red chilli powder, Madras curry powder, chopped tomatoes and keep stirring it.
  3. Add prawn shells, water, coconut milk and quickly stir it. Turn off the fire and let it cool down. Add this mixture in a food processor, add water and blend it.
  4. Strain out this blended mixture in a heated pan and give it a boil. In a bowl, marinate prawns with salt, lemon juice and mix it well.
  5. Add marinated prawns into prawn curry mixture, add coconut milk, chopped coriander and stir it. Garnish with micro greens.

Here are all the ingredients you need to make yourself some ‘Chicken Kofta’:

300 gms chicken mine

1 tbsp. chopped ginger

1 tbsp. chopped garlic

1 tbsp. chopped green chillies

1 tbsp. chopped coriander

3 tbsp. chopped bell peppers

1 tsp. garam masala

¼ cup grated cheese

Pinch of salt

2 tbsp. bread crumb

Handful chopped mint leaves

1 cup flour for coating

2 eggs

2 cups bread crumbs

Oil for frying

Few coriander sprigs for garnishing

Here is the method:

  1. In a bowl add chicken mine, chopped ginger, chopped garlic, chopped green chillies, chopped bell peppers, grated cheese, salt, bread crumbs, chopped mint leaves and mix it well.
  2. Make balls of this mixture and cover it with a flour, beaten eggs and bread crumbs.
  3. Deep fry these chicken balls and garnish with coriander. Serve hot.

Here are all the ingredients you need to make yourself some ‘Semiyan’:

4 cups of milk

2 tbsp. condensed milk

2 tbsp chopped nuts

½ tbsp. ghee

A handful bunch semiya

¾ cup khoya

10-11 blueberries

1 tbsp. icing sugar

Here is the method:

  1. In a heated pan, add milk, condensed milk, chopped nuts and keep stirring it.
  2. Add khoya to the milk mixture and keep stirring it till the consistency becomes thick.
  3. Pour it into serving glasses and refrigerate it for 30 minutes.
  4. In a heated pan, add ghee, semiyan and sauté it. Strain it and put it on a paper towel to cool.
  5. Once the milk is chilled, garnish with semiya, blueberries and dust icing sugar on it.

Here are all the ingredients you need to make yourself some ‘Date and tamrind cooler’:

1 cup tamrind pulp

2 cup dates

Few sprigs of mint leaves

1 tsp. roasted jeera

1 tsp. chopped ginger

3 cups of chilled water

Pinch of black salt

Here is the method:

  1. In a food processor, add tamarind pulp, dates, mint leaves, roasted jeera, chopped ginger, chilled water, black salt and blend it well.
  2. Pour in glasses. Serve it up.

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