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New Year is party time. Here are some party recipes
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NEW YEAR is a time for celebration and indulgence in good food wine. New year meals usually consist of a variety of cooked meat and vegetables. Here are some delicious recipes, which will bring pleasure to the taste buds and a feast for your eyes.
Chicken onion vindaloo
Ingredients
Boneless Chicken pieces-1/2 kg
Onion paste-1cup
Green chillies-2
Ginger paste -1 teaspoon
Garlic past -1 teaspoon
Turmeric powder-1/2 teaspoon
Chilli powder-2 teaspoon
Coriander powder-1 teaspoon
Curry leaves-3
Spicy masala
Pepper powder-1/2 teaspoon
Cloves-3
Cardamom-1
Perumjeera-1/2 teaspoon (aniseeds)
Cinnnamon-2 pieces
Method
Cut the chicken pieces into thin long stripes. Marinate with salt, vinegar and turmeric for 30 minutes. Then, cook the marinated chicken and keep aside. Make a paste of chilli powder and coriander powder. Pour oil in a tava and sauté the onion paste for a while and later add chilli-coriander paste and stir in low fire till the oil rise up. Add green chillies and curry leaves. Sort for few minutes. Crush the spicy masala ingredients over the gravy. Add cooked chicken pieces into the mixture. Pour salt to taste and stir the ingredients well. Keep in medium fire for 10-15 minutes. Pour a cup of boiled water and stir again. Keep in a low fire till the gravy thickens. Remove from fire and serve hot with poratta, appam or bread.
Spicy duck roast
Ingredients
Duck -1 kg
Carrot-2
Tomato-2
Green chillies -5
Garlic-1 pod
Ginger-2 pieces
Curry leaves-5
Thick coconut milk-4 teaspoon
Coriander powder-4 teaspoon
Kashmiri chilli powder-3 teaspoon
Turmeric powder-1/2 teaspoon
Spicy masala
Perumjeera-2 tea spoon
Small jeera-1/4 teaspoon
Cinnamon-3 pieces
Cloves-4
Cardamom-4
Pepper-10
Method
Clean and cut the duck into medium size pieces. Warm the powdered items and smear into the pieces along with salt and vinegar and keep aside for 1 hour. Smash the garlic and ginger. Chop the onions and carrots into thin slices. Cut the green chillies into 2 halves. Crush the spicy masala together. Take oil in a thick bottomed vessel and sauté half the onion slices, curry leaves and ginger garlic paste. Add duck pieces and stir. Add 1/4 of the crushed spicy masala and stir continuously. Close the lid and cook till the meat is tender. Remove from fire. Take a kadai and pour oil into it. Fry the cooked meat till golden brown. Put the balance of onion slices into the pan and stir. Then, smear the crushed spicy masala into the kadai. Pour the gravy of the cooked meat along with coconut milk and stir slowly in a low fire. When the gravy thickens and oil rises add a pinch of sugar. Stir gently. Remove from fire. Place the duck roast in an oval dish and decorate with onion rings and carrot slices. Serve hot with chappathi or poratta.
Pork Mushroom Plaza
Ingredients
Pork-1/2 kg
Butter mushroom-100gm
Onion chopped -1 cup
Ginger chopped-1 teaspoon
Garlic chopped- 11/2 teaspoon
Celery chopped-1 teaspoon
Spring onion chopped-2 teaspoon
Green chilli chopped-1 teaspoon
Curry leaves -2
Ground Masala
Coriander powder-3 teaspoon
Chilli powder-2 teaspoon
Turmeric powder- 1 teaspoon
Spicy masala
Pepper powder-1 teaspoon
Cloves -2
Cardamom-2
Cinnamon-2
Perumjeera-2
Method
Clean the pork pieces and wash with vinegar. Take a thick-bottomed pan and pour oil and sear the pork for about 5-10 minutes and remove from the pan. Pressure cook the pork pieces with the ground masala, spicy masala, chopped onion, ginger, garlic, green chillies, curry leaves and salt to taste. When the meat is tender add the cut mushroom slices into the pan and keep stirring slowly in a low fire till the mushroom is cooked. Add celery and stir for 2 minutes. Serve hot, garnished with spring onions.
Mosaic pudding
Ingredients
Butter-50 gm
Sugar-75 gm
Pineapple-1
Coconut scraped-1/2
Biscuit-10
Cake pieces-10
Method
Prepare the butter sugar mixture by beating butter with sugar in a vessel. Heat the coconut scrapings until golden brown. Cut the pineapple pieces, put in the grinder for a slight crushing. Pour the crushed pineapple with juice in to the butter sugar mix and stir well. Add more sugar if need be. Soak the biscuits (Marie) in milk. Place 5 of the soaked biscuits in a pudding dish and add portion of pineapple mix over it, then place cake pieces, and finally and fried coconut scrapings. Repeat the layering one above the other with the remaining and keep in the refrigerator for an hour. Once the pudding is set cut to pieces and serve cold.
CELINE SUNNY
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