NEW YEAR RECIPES
New Year is a time of the year when we take new resolutions and wish family and friends a prosperous year ahead. Ring in the New Year in style with our special New Year Recipes. New Year can be best celebrated by preparing snacks, drinks, cakes and desserts of all sorts instead of a heavy dinner or lunch. Treat those around you with our New Year recipes by showcasing your culinary tactics.
Luke warm water to knead dough filling:
vegetarian or non-vegetarian
Dissolve sugar in 1 cup luke warm water.
- Sprinkle dry yeast over it and leave in a draught - free place to froth.
- Now, sieve the flour, add salt and rub in the 1 tsp oil.
- Knead into a soft dough till the dough feels firm and elastic and no longer sticky.
- Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth.
- Keep in a draught-free place to rise.
- Shape dough into small balls.
- Roll into flat rounds.
- Place filling in the center, lengthwise and cover to seal from all sides, using water to pinch and seal.
- Deep fry till brown and serve.
French bread, halved length wise
Cooked beetroot-peeled ans sliced
Sauted mushrooms sliced
Olive oil / melted butter
Handful of beetroot leaves
Dash of red wine/ vinegar
Brush the bread with oil mixed with garlic.
- Sprinkle with pepper.
- Place under a grill to color.
- Set beetroot slices aside.
- Toss leaves in a pan with wine, lemon juice and oil.
- Allow it to wilt over a moderate flame.
- Toss apple and basil in hot oil.
- Season it.
- Arrange all ingredients on the bread in any order.
- Serve immediately with a sprinkling of olive oil over the top.
SWEET FRENCH TOAST
One day old bread
Grated sweet lime rind
- Whisk eggs, cream, sugar, rind, spice and juice together.
- Dip bread into egg mixture.
- Heat half the butter in a frying pan.
- Add half the bread.
- Cook until golden on both sides.
- Repeat with remaining butter and bread.
- Serve toast dusted with icing sugar and accompanied with a little fruit if you wish.
DAHI KE KABAB
Finely chopped corainder leaves
Finely chopped onions
Finely chopped green chillies
Roasted and powdered cumin seeds
- Mix all the ingredients except the ghee, and chill for an hour.
- Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides.
- The kababs are quite soft, so you have to handle them carefully.
GAJAR KI KANJI
Powdered mustard seeds
- Peel the carrots, and cut them into approx. 7 cm / 3" pieces, not too thin (about finger size).
- Boil the water and add the carrots to it.
- When the water comes to a boil again, shut off the heat and leave to cool.
- Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
- In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.
- Do not keep the jar in the sun, after it is ready.
- Melt the butter, sugar, cocoa and milk together.
- Add remaining ingredients.
Stir to mix.
- Bake in a square baking tin at 180 degree C for 25 minutes.
- Cool and cut into squares.