Happy New Year 2024: Recipes That You Can Try This Week

Savouries to sweet treats- check out these exciting recipes shared by experts to make the week even more exciting.

Recipes That You Can Try In 2024

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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.