Prepare A Suprise Dinner for Your Dad This Father’s Day

The best gift you can give your dad is a delicious meal which he can never forget. This father’s day host a brunch to celebrate with your father and make him feel special on this day. 

1. BBQ Grilled Chicken

Instructions:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1/4 c. balsamic vinegar
• 2 cloves garlic, minced
• 2 tbsp.freshly torn basil
• 4 slices mozzarella

Instructions:

1. In a large skillet over medium-high heat, heat some oil
2. Season the chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side 
3. Now, add the balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute
4. Add in the tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes
5. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt
6. Spoon tomatoes over the chicken and serve. Enjoy with your favourite soft drink. 

2. Instant Pop Ribs

Ingredients:

•  1 rack lamb ribs
•  1 cup of water
•  3 tablespoons apple cider vinegar
•  1/4 cup Barbecue Sauce 
• 2 tablespoons brown sugar
•  1 tablespoon paprika
•  1 teaspoon ground black pepper
•  1 teaspoon kosher salt
•  1 teaspoon chilli powder
•  1 teaspoon garlic powder
•  1 teaspoon onion powder
•  1/4 teaspoon cayenne pepper

Instructions:

1. Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back then remove it
2.  Flip the ribs over, meat-side down. Wiggle a dull knife between the membrane and the ribs to loosen it
3. With a paper towel, grip the membrane and pull it away, then discard
4. In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chilli powder, garlic powder, onion powder, and cayenne
5. Rub it all over the ribs, generously coating all of the sides
6. Place the ribs in the bottom of a larger pan 
7. Pour in the water, apple cider vinegar, and liquid smoke
8. Place the ribs inside the pot and cover to seal the pan. Allow the pressure to release naturally for 5 minutes, then vent to release the remaining pressure
9.  Cook on high for 35 minutes. Allow the pressure to naturally release completely
10. Towards the end of the ribs cook time, place a rack in the upper third of your oven and set it to broil
11.  Line a large baking sheet with aluminium foil and transfer the cooked ribs to the foil, then brush liberally with barbecue sauce
12. Place under the broiler just until the sauce begins to caramelize, about 2 minutes.

3.  Malai Kofta

Ingredients:

• 3 potato boiled & mashed
• ¾ cup cottage cheese, grated
• 1chilli, finely chopped
• 2 tbsp coriander, finely chopped
• ¼ tsp cumin powder
• ½ tsp salt
• 2 tbsp raisins
• 2 tbsp cashew, chopped
• 2 tbsp plain flour
• Oil, for frying

FOR ONION TOMATO PUREE:

• 2 tbsp oil
• 1 onion, sliced
• 1 tsp ginger garlic paste
• 2 tomato, sliced
• 2 tbsp cashew 
• FOR CURRY:
• 1 tbsp butter
• 2 tbsp oil
• 1 tsp cumin
• 2 pod cardamom
• 1 bay leaf
• 1-inch cinnamon
• 2 clove
• 1 tsp Kashmiri red chilli powder
• ½ tsp turmeric
• ¾ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• ¼ cup cream 
• ½ cup of water
• 1 tsp Kasuri methi, crushed
• ¼ tsp garam masala

Instructions:

1. In a large mixing bowl take 3 potato and ¾ cup paneer
2. Also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt
3. Add 2 tbsp raisins and 2 tbsp cashew to have a crunchy bite in the kofta
4. Now, mix all the ingredients well 
5. Add 2 tbsp maida and mix well forming a soft dough
6. Prepare a small ball sized kofta by greasing hand with oil
7. Deep fry these balls until golden brown
8. Stir occasionally, making sure the koftas are cooked uniformly
9. Fry until the kofta turns golden brown and crisp
10. Drain the kofta’s on a paper towel and set them aside

CURRY PREPARATION FOR MALIA KOFTA:

1. In a pan, heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste
2. Saute until onions change the colour slightly, further, add 2 tomatoes and saute slightly
3. Now, add 2 tbsp cashew and continue to saute until tomatoes soften completely
4. Allow the mixture to cool completely and blend it into a smooth paste
5. Now, filter the mixture to get rid of the skin and seeds
6. In a large pan heat 1 tbsp butter and 2 tbsp oil
7. Add in the prepared onion tomato puree, 1 tsp salt and mix well
8. Cover and cook until the mixture starts to thicken and oil separates from sides
9. Now, add ¼ cup cream and mix on low flame until it’s well combined
10. Further, add ½ cup water and mix well-adjusting consistency as required
11. Get the curry to a boil, add 1 tsp Kasuri methi and ¼ tsp garam masala
12. Finally, pour the curry over kofta and malai kofta is ready to enjoy.