Yay, it’s our birthday! Over the last 6 years we’ve been lucky to be a part of over 15 million delicious meals and want to celebrate this milestone the only way we know how…with a splendid, full course meaty meal!
Join us in creating an easy & lavish 6-course meal!
Course 1: Prawns Koliwada
This crispy Indian snack hails from the western coastal regions of Maharashtra. Marinated prawns are dipped into a flour batter and then deep fried until golden brown and crispy on the outside and juicy on the inside. Be it a party or a late-night craving for seafood, you can easily whip this dish up in just a few minutes.
Crispy Prawns Koliwada: A Starter Recipe from Western Coast of India
Wash and devein the prawns. Transfer them to a bowl and add the marination ingredients such as red chilli powder, ginger garlic paste, salt and lemon juice. Mix everything well and let the prawns marinate for 15-20 minutes.
In another bowl, mix corn flour, all-purpose flour, yogurt and kashmiri chilli powder. Add the marinated prawns to this mixture and coat them well.
Heat some oil in a deep-bottomed pan. Add the coated prawns to the oil and deep fry them for 5 minutes. Once they become golden and crispy, remove them on a tissue paper
Garnish with coriander leaves and serve it hot with mint chutney.
You can get cleaned, deveined and ready to cook prawns from Licious that would save the hassles of cleaning the prawns for you.
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What is your favourite Prawns starter recipe? Do share your style or variation with us!
Frequently Asked Questions
Can I use rice flour instead of corn flour to prepare this dish?
Yes, you can use rice flour instead of corn flour to prepare this dish.
Can we prepare Prawns Koliwada in an air fryer?
Yes, you can prepare Prawns Koliwada in an air fryer.
Course 2: Cream of Chicken Soup
After that spicy Prawns Koliwada, this delicious bowl of Cream of Chicken Soup is perfect to soothe the patale. It’s easy to put together, requires ingredients you probably already have in your kitchen and is creamy & comforting. This soup will also make for a great dinner on cold rainy nights.
Take a large, deep-bottomed pan. Add some oil in the pan and heat it over medium-high flame. Then add onion and garlic to the pan and sauté for 2 minutes. Let the onion turn translucent. The garlic should turn aromatic. Then add the vegetables such as carrots, celery and capsicum. Sauté the vegetables for a minute. Let the vegetables soften.
Add some butter to the pan and let it melt. Then add the flour until it is mixed. Keep stirring for a minute. Then add the chicken broth and stir until the flour is completely mixed. Add the milk and keep stirring.
Add garlic powder, onion powder and dried thyme to the mixture. Give it a stir and let it thicken.
Add the cooked chicken and peas and give the soup a good stir. Bring it to a simmer and let it bubble. Once the soup has thickened as per your preference, add salt and pepper and give it a stir. Add some croutons, garnish with thyme and serve hot.
To make croutons, take 2 slices of white bread and cut them into cubes. Sprinkle cubes with oil and salt. Bake them for 5 minutes at 180-degree Celsius until they get golden and crunchy.
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How do you make Cream of Chicken soup at home? Share your version with us! In the meanwhile, check out our other Chicken soup recipes here.
Frequently Asked Questions
Can I make this soup without garlic?
Yes. You can make this soup without garlic.
Can I use cream cheese to make it creamier?
Yes. If you want to make the soup extra creamy, you can add some cream cheese during the last step.
Course 3: Desi Hot Dog
This desi twist on a hot dog is made using our ready-to-cook Seekh Kebabs that cook in just 8 minutes! They’re freshly marinated in a variety of authentic spices and just need to be pan fried. To take things a step further, we slapped them into hot dog buns and finished them off with some chutney & pickled onions. Yum!
Cook the Licious seekh kebabs. All you need is 8 minutes!
Slice the bun down the center but do not cut all the way through. Spread out and butter if you like.
Place a couple of crispy leaves of lettuce in the bun.
Put one of the juicy and delicious seekh kebabs on the bed of lettuce.
Squeeze some of the spicy pudina chatni on top of the seekh kebab.
Add some diced or pickled onions on top.
Finish off with a squeeze of lime and enjoy! There you have it, a desi hot dog, Licious style.
You can add in other condiments that you enjoy like mayonnaise, ketchup or chilli sauce for some extra heat.
Order our Afghani Murgh Seekh Kebab or our Purani Dilli ke Mutton Kebab that are fresh, not frozen and are ready to cook. Get delivery in 90 minutes!
Tip: If you prefer a more traditional hotdog you can always swap out the seekh kebab for a smoked chicken frankfurter from Licious.
Course 4: Chicken Shawarma Salad with Sprouts
Your favourite veggies, sprouts, and a few generous dollops of our ready-to-eat Chunky Shawarma Chicken Spread makes for a healthy & indulgent fourth course to this meal. Once you try our spreads with no transfat and artificial preservatives, you’ll love getting creative with them and adding them to just about anything.
Blanch moong sprouts if they are tender. Drain and place it in chilled water. Wait and drain the water in minutes.
Assemble the ingredients in a mixing bowl. Add salt and pepper if required.
Voila! A yum, whole snack, ready in a jiffy!
Course 5: Saag Gosht
This Punjabi-style mutton curry is made with pureed spinach and flavoured with whole spices. If you’ve ever struggled with keeping your gravy green, this recipe has a few tips that will ensure you get the most vibrant green gravy! Enjoy it with garlic naans or simple steamed rice – it doesn’t matter. This curry is the star of the show!
Saag Gosht Recipe
Tender lamb in a vibrant green gravy made with pureed spinach and spices.
Boil the chopped spinach leaves in water for 4-5 minutes and add it to ice water. This will make sure your spinach remains vibrant green. Then add it to a blender and blitz until you have a smooth paste.
Heat the oil. Add the lamb pieces and let it sear on both sides for 5 minutes. Remove and set aside.
In the remaining oil in the pan, add the whole spices and cook for 20-30 seconds until they darken.
Add the chopped onions and cook until they turn golden brown. Add ginger, garlic and chopped green chillies and cook for a minute.
Add the dry masalas and fry them until they’re cooked - about a minute or so. Add the tomato puree and cook until it has dried out and you see oil releasing at the edges.
Add the lamb back to the pan and toss well. Add 2 cups of water, cover and cook on low heat for about 1 hour until the lamb is cooked and tender.
Once the lamb is cooked, and the gravy is dry, add the spinach paste, give it all a good mix, and let it simmer for 5 minutes. Drizzle some fresh cream on top and serve hot with rotis or rice.
Course 6: Caramel Custard
After having relished 5 meaty meals, of course you will be craving something sweet. This caramel custard requires just 4 ingredients including our fresh eggs and is silky smooth! The kids and the kid in you will absolutely love finishing off this 6-course meal with something as simple yet decadent as Caramel Custard!
An Easy Caramel Custard Recipe For All Your Sweet Cravings
Start by making the caramel. Add half of the sugar in a large heavy-bottomed pan and cook it on low heat until the sugar is melted and golden. Then add this to the bottom of the dish you're using to make the custard - whether a large one or 4 smaller ones. Let the caramel sit while you prepare the custard.
In a large bowl, beat the eggs, milk, vanilla and the remaining sugar until everything is well incorporated. Take care to ensure that it doesn't get foamy. Pour this mixture over the caramel.
To bake, you will need to place your custard in a larger tray because it needs to be baked in a water bath. Place the custard bowl(s) in a larger baking tray, place this in the oven, and before closing the door, add boiling water into the baking tray up to around 1 inch depth.
Now bake this at 180℃ for 40 minutes. To test if it completely cooked, insert a knife in the centre. It should come out clean. Once it's cooked, remove the bowl(s) to cool on a wire rack.
To unmold the caramel custard, run a knife around the edges and then invert the bowl on to a plate. The caramel will run down the edges and coat your entire custard. You could serve this slightly warm or completely cold.
We hope you and your loved ones will enjoy this delicious and hearty 6-course meal made with our range of fresh meats & seafood, our ready-to-cook kebabs, our ready-to-eat spreads, and more! Thank you for being such an important part of our journey!
If you do try these recipes and share them on Instagram, use #MadeWithLicious and tag us @licious_foods. We’d love to see your creations.