So, you don’t have even a single friend to ring in the New Year? And most of your chums have successfully found a way to attend the hottest parties in the town, leaving you with just nobody to celebrate? If this is exactly what you are experiencing, don’t think of spending New Year’s Eve alone; think of it as an opportunity to bring out the hidden chef in you. While we know learning to cook a new dish may seem tough to many, it isn’t really all that hard. Make the most of the upcoming long extended weekend. Happy cooking.
Read on to know about the most glamorous and easy recipes to celebrate the New Year.
Butter Milk Chicken Popcorn
Chef Alok Verma, The Imperial
Boneless chicken: 1kg
Butter milk: 300ml
Sea salt: 5gm
Refined flour: 150gm
Baking powder: 5gm
Dried oregano: 5gm
Black pepper: 5gm
Vegetable oil: 1ltr
Bbq sauce for dipping (optional)
Cut the chicken in small equal bite sized pieces.
Marinate the chicken with butter milk, salt and let it stand for one hour in refrigerator.
In a large plastic bag combine the flour, salt, baking powder, oregano and black pepper and shake well.
Remove the chicken pieces from the marinade and add it to the plastic bag, shake well to combine.
Carefully Remove chicken from the bag and fry in a hot oil until golden brown.
Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.
Strawberries (fresh): 500gm
Calebaut Chocolate (Dark): 100gm
Calebaut Chocolate (milk): 100gm
Calebaut Chocolate (white): 30gm
Butter paper: 1 sheet
Wash the strawberries thoroughly keeping the leaves intact drain excess water and pat dry.
Put the dark and milk chocolate into separate heatproof medium bowls. Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper.
Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken.
Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate. Twist the strawberry so that the chocolate forms a “tail” at the end. Set strawberries on the parchment paper. Repeat with the remaining strawberries, once the chocolate has chilled use the white chocolate garnish.
Gajar Halwa Cups with Vanilla ice-cream
Chef Ram, Hadippa, Rajouri Garden
Large carrots grated: 6
Ghee or butter: 1/2 cup
Whole milk: 3 cups
Sugar: 1 cup
Heavy Cream: ¼ cup
Cardamom Powder: 1/2 teaspoon
Chopped Cashews: 3 tablespoon
Chopped Almonds: 2 tablespoon
Chopped Pistachios: 1 teaspoon
In a pan, melt the ghee over medium heat; add cashews, almonds and pistachios. Lightly toast the nuts and add the grated carrots.
Add Milk, Increase the heat and let it boil. Reduce heat to medium again and cook for 30 minutes, mixing occasionally, until the carrots become soft and tender. And milk starts drying.
Mix in sugar, heavy cream and cook for 20-25 minutes. Once thickened, remove from heat, add cardamom powder, mix and let cool.
Take muffin moulds and wrap it with plastic stretch wrap, take 2 tablespoons of Carrot Halwa, press into muffin mould – firmly around the sides and bottom forming a cup. Refrigerate for an hour until firm.
When ready to serve remove from mould, add a scoop of vanilla ice cream, garnish with chopped pistachios and serve chilled.
Wrap/ flour tortilla (8 inch): 1
Refried Beans: 20gm
Mozzarella Cheese: 40gm
Cheddar Cheese: 30gm
Chilli Flakes: 2gm
To make cheese sauce, heat oil in a pan then add the chopped garlic, cream and
grated cheddar and cook till all cheese melts.
Cut lashes into the 8 inch tortilla and deep fry till crispy.
Pat dry the tortilla to remove excessive oil . Apply the hummus, refried beans, salsa and American cheese sauce.
Grate the mozzarella cheese and spread the chilli flakes.
Bake till the cheese is golden brown and cut into 4 pieces and serve hot.
Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels
Refined flour (maida): 1 kg
Thick coconut milk: 1 ½ cup
Sugar: 10 teaspoon
Salt: 1 teaspoon
Butter: ½ cup
baking powder: ½ teaspoon
Dissolve all ingredients mentioned above except the maida in a wide vessel and when sugar and butter are dissolved properly, add maida.
If you feel the dough sticky, you may adjust it with additoonal maida and coconut milk.
Ensure the dough is kneaded well for the optimum result.
Set this aside for a while (dough should be soft) covering with a damp cloth. When you see the dough rise, make small balls and then form into Kidiyo shapes on a fork or on a greased comb.
Place it on a greased plate and deep fry them in hot oil.
For sugar coating/icing
Next day, prepare sugar syrup. For 250 grams sugar, add 1 cup water. When it thickens, add 1/2 teaspoon cardamom powder to the kulkuls and shake them well. Pour quickly on a flat surface and air them to prevent sticking.
In case you are not able to manage thick coconut milk, Use 7-8 teaspoon coconut milk powder and dissolve it in 1 ½ cup of water to get a thick coconut milk consistency.
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