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.