Happy New Year 2024: Recipes That You Can Try This Week
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As we bid farewell to 2023 and embrace the possibilities of the future, what better way to celebrate than by exploring a plethora of delightful and delectable recipes that promise to tantalize your taste buds. Savouries to sweet treats- check out these exciting recipes shared by experts to make the week even more exciting.
1. Ragi Pinwheel Samosa (By Harjyot Singh Bamrah, Chef De Cuisine, Sheraton Hyderabad Hotel)
Ingredients:
- Ragi Flour – 100gms
- Refined Flour – 40gms
- Cumin seeds – 3gms
- Potatoes – 60gms
- Ginger garlic paste – 15gms
- Green Peas – 25gms
- Red Chili Powder – 5gms
- Garam Masala Powder – 10gms
- Chaat Masala – 6gms
- Chopped Green Chilies – 5gms
- Asafoetida Powder – 3 gms
- Carom Seeds – 8gms
- Salt – As per taste
- Butter – 10gms
- Oil – 30ml
Method:
- Heat oil in a pan and add asafoetida powder along with cumin seeds. Let the seeds splutter.
- Add ginger garlic paste and cook. Add the powdered spices.
- Add the green peas and the mashed potatoes to the masalas.
- Add garam masla and chaat masala to the potato mixture.
- Finish it with the coriander leaves.
- Prepare a dough with ragi flour, refined flour, carom seeds, salt, oil and water.
- Roll out the dough and spread the potato mixture in it.
- After spreading the mixture, roll the flat dough and cut it inti a pinwheel.
- Take a baking tray and place the pinwheels .Baste it with butter and bake it at 180 degree Celsius for 15 min.
- Serve hot with coriander mint chutney.
2. Warm Sakarkand And Singhare Ki Chat With Mix Seeds (By Mani Mohan Pathak, Executive Chef, Pilibhit House- Haridwar, IHCL SeleQtions)
Ingredients:
- Sweet potato- 500g
- Paaniphal singhara- 500g
- Ghee- 20 ml
- Toasted Mix seed (melon seed/flex seed)- 20g
- Fresh coriander- 10g
- Fresh mint- 10g
- Salt to Taste
- Crushed Black Pepper- 10g
- Chat masala optional
- Lemon/Juice- 10 ml
Method
- Wash and pressure cook both sweet potato and paaniphal singhara to one whistle only.
- Neatley peel both, then cut sweet potato to dices.
- Just temper the same in just a spoon of ghee and freshly chopped coriander and mint.
- Season with salt pepper and lemon juice.
- Sprinkle toasted nuts or seeds on top.
- Serve warm with mint chutney or Tamarind chutney (Optional).
3. Traditional Grilled Chicken Served With Smoked Onion Rings On A Bed Of Fennel Scented Spiced Fresh Pumpkin Puree (By Jerson Fernandes, Executive Chef Novotel Mumbai Juhu Beach)
Ingredients:
- Chicken Breast – 2 nos
- Sun dried tomato – 100 gms
- Salt – 5gms
- Pepper – 3gms
- Rosemary – 25gms
- Cilantro – 25gms
- Garlic – 3 cloves
- Olive oil – 20 ml
- Fennel -50gms
- Cream – 50gms
- Paprika – 2gms
- Onion Rings – 10 rings
- Pumpkin Puree – 200 gms
- Cajun spice – 2gms
Method:
- Make a marinade grinding Cilantro, Rosemary,sun dried tomato,olive oil,garlic. Rub marinade on cleant chicken breast. Rest for 1/2 hour.
- Cut and puree the pumpkin,add paprika,fennel and cream. Cook till reduced and chill.
- Grill marinated chicken breast till golden red.
- Smoke onion rings marinated with above marinade
- Plate grilled chicken over bed of smoked onion rings and alphonso puree.
- Garnish with fennel sprig and serve hot accompanied with khus khus or moroccon rice.
4. Walnut Chocolate Brownie (By Jerson Fernandes, Executive Chef Novotel Mumbai Juhu Beach)
Ingredients:
- Butter Unsalted – 250 gms
- Castor Sugar – 300 gms
- Whole Eggs – 200 gms
- Chocolate Melted – 140 gms
- Refined Flour – 120 gms
- Chopped walnuts – 220 gms
Method:
- Cream butter and sugar together until light and fluffy.
- Add the whole eggs gradually.
- Add the melted chocolate to the creamed mixture.
- Combine all the dry ingredients together.
- Add the dry ingredients to the egg mixture.
- Pour the mixture to the lined cake ring mould.
- Bake it at 200 C at 30 mins.
- Allow to cool, cut into desired shape, microwave it for 2 mins and serve on a hot sizzling plate with vanilla ice cream and chocolate sauce.
5. Chocolate Brioche (By Jerson Fernandes, Executive Chef Novotel Mumbai Juhu Beach)
Ingredients:
- Flour- 500 gms
- Salt- 15 gms
- Gluten- 20 gms
- Improver- 10 gms
- Sugar- 100 gms
- Yeast- 30 gms
- Butter- 150 gms
- Milk- 350 ml
- Orange zest- 1 (one orange)
- Cocoa powder- 80 gms
- Chocolate chip- 150 gms
Method:
- Shift flour & cocoa p0wder add salt gluten improver in bowl
- Dissolve milk, sugar and yeast together let it ferment for 30minns
- Knead the above to form a dough
- Lastly add soft butter and chocolate chip
- Divide the dough into 50gms each and place them in buttered brioche moulds or a bread mould.
- Bake at 180 degrees for 30 mins.
- Allow to cool and demould.
- Serve with warm chocolate syrup topped topped with choco chips.
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