3 Delicious Good Friday and Easter Recipes By Chef Ranveer Brar

Chicken Roast
Preparation Time: 20 Minutes
Cooking Time: 50 Minutes
Serves: 2-3
Course: Main Course
Cuisine: Indian

For Chicken Stock
2 tbsp Ghee
300 gm chicken bones
5-6 Black Peppercorns
1 Black Cardamom pods
12-15 Cashew nuts
1 ltr water
Salt to taste
1-2 Bay leaves
For Chicken Ghee roast
¼ cup Gher
½ whole Chicken
½ cup Byadgi Chilli Paste
2 tbsp Ghee
½ tbsp jaggery
For Garnish
Fresh Coriander leaves

In a saucepot, add ghee, chicken bones and roast them well.
Add peppercorns, cardamom pods, cashew nuts, water, salt to taste and bay leaf mix well and let it cook on medium flame.
In a medium size bowl, add byadgi chilli, water and soak it for over night.
Skim the stock. Add the chicken into the saucepot and poached it on medium flame .
Remove the chicken and chicken bones in a plate and keep it aside.
Blend the chicken stock.
In a pan, add ghee, chicken and sear it well.
After searing cut the chicken into medium size pieces and roast them well, add byadgi chilli paste and roast well till for 15 minutes.
Add the cashew stock and mix well , add ghee and roast well and let it cook on medium flame till the ghee separate.
Add jaggery and mix well .
Garnish with coriander leaves and serve hot.

Hot Cross Buns
Preparation Time: 35mins (1hr 30mins Proving)
Baking Time: 20mins
Serves: 4
For Yeast Activation
1 tbsp Warm Milk
½ tsp Sugar
1 tbsp Dry Yeast
For the dough
¼ Cup Warm Milk
½ Cup Castor Sugar
¼ Cup Melted Butter
½ tsp Salt
2 Eggs, beaten
¼ tsp Cinnamon Powder
¼ tsp Nutmeg Powder
4 Cups Refined Flour
¼ Cup Raisins
¼ Cup Mixed Dried Fruit Peels
¼ Cup Egg Wash
For the Cross
2 tbsp Refined Flour
3 tbsp Water
For yeast, combine milk (make sure the milk is warm), sugar and yeast. Stir and let it sit for 5-8mins.
Now for the dough, combine milk, castor sugar, butter, salt and beat well.
Add eggs and whisk again. Now add cinnamon powder, nutmeg powder, refined flour and knead into a soft and smooth dough.
Butter a bowl and keep the dough in the bowl. Cover the dough with damp cloth and keep in warm place for an hour. It will double to its original size.
Take the dough out and bash the dough with your hands to let the air out.
Add dried fruits and knead till everything is incorporated.
Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
Cover with the damp cloth and leave in a warm place for a further 30 minutes, or until doubled in size.
For the cross, combine flour and water and make a thick paste. Fill the paste in a piping bag.
Generously apply egg wash on the buns and trace a cross on all the buns.
Bake them in pre heated oven at 200*c for 20mins or top is nice golden brown.
Remove from tray and let it cool. Serve these sticky buns with butter.

Devilled Eggs
Preparation Time: 15mins
Cooking Time: 10mins
Serves: 2

4 Hard Boiled Eggs, peeled
1 tbsp Mango Pickle’s Masala
2 tbsp Spring onion, chopped
Coriander, garnish

Cut the eggs from middle length wise. Remove the yolk in a bowl.
Add mango pickle’s masala to it and spring onion. Mash and mix well.
Now put the mixture in a piping bag with star nozzle and pipe the it down on hollowed egg whites.
Garnish with coriander and serve.

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