Romantic Valentine’s Meal
Celebrate loving your significant other with our delicious Valentine’s Day Menu. Although Indian food might not seem the most romantic, when you prepare it properly, you’ll certainly impress. Tandoori Prawns with Saffron Rice These tandoori prawns are a true showstopper. By cooking prawns in their shell, you get the real wow factor in presentation as…
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Celebrate loving your significant other with our delicious Valentine’s Day Menu. Although Indian food might not seem the most romantic, when you prepare it properly, you’ll certainly impress.
Tandoori Prawns with Saffron Rice
These tandoori prawns are a true showstopper. By cooking prawns in their shell, you get the real wow factor in presentation as well as much more flavour. Simply cut the prawn shells and add a marinade of yoghurt, ginger, garlic, crushed chillies, paprika, turmeric, and coriander seeds. Griddle until the prawns are cooked and slightly charred on a griddle pan. Serve these tasty prawns with some saffron rice. It’s certainly impressive and deceptively easy! Soak some saffron strands in water and let the colour seep out. Then use this with your normal rice recipe for a savoury and deep-flavoured delight.
Ingredients
4 tiger prawns
2 tbsp yoghurt
1 tsp paprika
1 tsp turmeric
1 garlic clove, crushed
1 chilli, chopped
1/2 tsp coriander seeds
1 inch ginger piece, grated
1 tbsp oil
1 cup basmati rice
Pinch of saffron strands, soaked in 2 tbsp water
1 cup water
Method
- In a small frying pan, add the oil and heat. When hot, ad the ginger, chilli, and garlic. Then add the coriander seeds. Fry until you can smell the spices then cool for a couple of minutes and add to the yoghurt
- Using scissors, slice the prawn shells and open up. Add the yoghurt marinade and leave for at least 10 minutes
- In a large sauce pan, add the rice, saffron, and the water. Turn on high until starts to boil, then reduce the heat and put a lid on the pan. Cook for 12 minutes
- Head a griddle pan with a little oil and place the marinated prawns and griddle until cooked and slightly charred around the edges
Saag Paneer
You might be used to make a typical 3 course meal for your significant other for Valentine’s Day, but with Indian Food, its more common to add side dishes to your main. This saag paneer uses lots of spinach and paneer, an Indian cottage cheese, and is simply perfect with our tandoori prawns. Starting with your spices, use green chilli, ground cumin, ground coriander, and garam masala with some onion in a frying pan. Add spinach and cook until beautifully aromatic. Then, simply fry the paneer in cubes so it’s beautifully caramelised and then add to your spicy spinach. Serving with naan or chapatis is preferred as they’re great for dipping in the green sauce. If you’re not sure about cooking this dish or you’d like to save some time, use our Saag Aloo Meals in Minutes and add your own paneer – lots of flavour and no fuss at all.
Ingredients
150g paneer, cubed
2 tbsp oil
1 green chilli
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1 onion, diced
250g spinach
Yoghurt, to serve
Method
- In a pan, heat 1 tbsp of oil and add the onion, cumin, coriander, chilli, and garam masala
- Gently fry until you can smell the spices
- Add the spinach and a dash of water and wilt down until rich and smooth
- In a separate pan, heat the oil very high and fry the paneer until beautifully golden
- Add the paneer with the spinach and serve with yoghurt
No Bake Mango Cheesecake
When it comes to finishing off a tasty Indian Meal, choose refreshing and creamy desserts is a must. It’ll compliment the bold and spicy flavours of your main. Making a mango cheesecake is very simple and actually uses canned mango! In a food processor, put the canned mango in to create a puree. Then whisk together with cream cheese, melted white chocolate, and double cream until a thick mixture. Add this on top of a digestive biscuit base and keep in the fridge to set. For decoration, really impress with edible flowers, fresh mango, and raspberries.
Ingredients
200g digestive biscuits, crushed
100g butter, melted
300g cream cheese
425g tin of mango slices
150ml double cream, whipped
300g white chocolate, melted
Method
- Mix together the digestive biscuits and melted butter. Add this to a pie tin and push to the edges to ensure it’s packed in
- Leave in the fridge to set whilst making the topping
- In a food processor, add the mango slices and puree (leave out any syrup the fruit is in)
- Add the puree to the cream cheese, melted white chocolate, and whipped cream
- Mix thoroughly until thick and creamy
- Add to the biscuit base and keep in the fridge until ready to serve (1 hour minimum)
- Decorate with raspberries, meringue, mango, and edible flowers
