Ringing in the new year with friends and family is the best feeling and to top it all, with delicious food, prepared with love and care is a treat. So if you are gearing up to welcome guests on the new year and make the evening special, here are some interesting and mouth-watering recipes that you should try.
Jalapeno Potato by chef Tarun Sibal, director, One Fine Meal
2 Tsp – Refined oil
1tsp – Garlic
4tbsp – Soaked kidney beans
2tbsp – French beans
4tbsp – Jalapeno
1tsp – Paprika powder
Salt to taste
2tsp – Cheddar cheese
2 cups – Water
6 no – Medium potato
Oil for deep frying
2tbsp – Jalapeno mayonnaise
4tsp – Crispy fried leeks
Micro greens for garnish
*Take a frying pan add 2 tsp refined oil, garlic, kidney beans, french beans, jalapeno, paprika powder, salt and saute for two minutes then add cheddar cheese and saute for one minute.
*Take a deep pan and add six cups of water and boil the Potato for 10 minutes without closing the lid. After that scope out the potatoes.
*Take a pan for deep frying and deep fry scoped potatoes for 2 minutes
*Take a serving plate, place the deep fried potatoes, fill with jalapeno mayonnaise and fill with the mixture made.
*Garnish with crispy fried leeks and the dish is ready to serve.
Carrot and Beetroot Pancake with Berries by executive chef Manoj Rawat, Hilton Garden Inn, Gurgaon Baani Square
300g – Flour
6 nos – Eggs
500g – Cream
300 ml – Milk
20g – Sugar
10g – Baking powder
200g – Freshly grated carrots
150g – Grated beetroot
50g – Fresh berries (blueberries/cranberries/raspberries)
Honey – to drizzle on top
*Separate egg yolk and whites.
*Whisk egg white to a hard peak consistency.
*Make a batter by mixing all the ingredients and fold in egg whites to form a light batter.
*Heat a non-stick pan, pour the batter for pancakes.
*Flip to other side after 3-4 minutes.
6. Serve hot with fresh berries and honey.
Quick and Easy Pineapple Chicken Bites by executive sous chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/Saket
120g – Diced chicken leg
120g – Pineapple cubes
1/2tsp – salt
1/4tsp – Black pepper
40g – Barbeque sauce
10g – Chopped parsley
6 no – Bamboo sticks
*Marinate the chicken with salt, pepper & half of the oil and let it rest.
*Skewer in Bamboo stick two pieces of pineapple and one of chicken in the middle.
*Apply rest of the oil on the pan and sear the stick and let the chicken cook.
*Brush Barbeque sauce on top and garnish with Chopped parsley.
*Serve hot with remaining sauce on side.
Bharwan Khumb by chef Kasi Viswanathan, director food and beverage, Radisson Blu Atria, Bengaluru
150g – Button mushroom
15ml – Cooking oil
3g – Turmeric powder
10g – Garam masala
5g – Green chilli
8g – Cashew nut paste
3g – Salt
40g – Hung curd
15g – Gram flour
20g – Beans
20g – Carrots
15g – Spinach
5g – Ginger
5g – Garlic
*Clean the mushroom thoroughly and destem them carefully retaining the caps.
*Blanch the mushroom with salt, turmeric powder. Strain and keep it aside.
*Sauté the filling for stuffed mushroom with chop garlic, ginger, green chili, finely chop carrot and beans cook till its gets tender.
*And then add cashewnut powder, amul cheese, turmeric powder, jeera powder, garam masala, chat masala and salt.
*Fill a little of the stuffing into each cap and top with a drop of the cashew cream.
*Make a margination with bhuna basan, mustard oil, yellow chilli powder, jeera powder, kasoori methi powder, black salt, hang curd, amul cream, amul cheese, garam masala powder.
*Preheat clay pot oven mode for in the highest temperature.
*Roast mushroom till it’s get brown in colour.
*Serve hot dish with fresh coriander leaves.
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