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TABLE TREATS Party away this New Year

Basmati rice: 2 cups

Carrot grated: 1/4 cup

Beans grated: 1/4 cup

Spring onion chopped: 1/4 cup

Celery chopped: 1/4 cup

Onion chopped: 1/4 cup

Chicken stock: 1 cup

Cashew nuts: 10

Vegetable oil: 3 tsp

Clean rice thoroughly and spread aside for drying. Pour vegetable oil in a vessel and sauté the rice for a while. Then cook the rice in four cups of water including chicken stock. Pour one tsp oil in a frying pan and sauté the vegetables on low heat until soft. Add the rice, salt to taste and stir well. Transfer the rice pulao to a round plate, decorate with fried onion and cashew nuts and serve hot.

Duck: 1

Tomato chopped: 250 gm

Ginger: 1 piece

Garlic: 1 pod

Green chillies: 5

Onions: 2

Coconut milk: 1 cup

Vinegar: 1 tsp

Garam masala: 1 1/2 tsp

Turmeric powder: 1/2 tsp

Chilly powder: 2 tsp

Coriander powder: 2 tsp

Black pepper powder: 3 tsp

Vegetable oil: 3tbps

Clean and cut the duck into medium pieces. Mix together salt, pepper and turmeric and smear over the duck pieces. Marinate for an hour.

Pour oil into a hot frying pan. Add sliced onions and sauté. Add sliced ginger, garlic, green chillies and sauté in medium heat until tender. Put the chopped tomatoes and stir well on medium heat.

Make a paste of coriander chilli and turmeric and add to the sautéed mixture. Stir well in medium heat for a while. Add garam masala and stir.

Add the marinated duck pieces into the mixture and stir well. Add salt to taste. Keep the mixture on medium heat and close the lid and cook. Open the lid and pour the coconut milk and shake well.

Remove from fire when the gravy thickens and add a pinch of sugar. Place the duck pieces in a dish smeared with gravy and serve hot decorated with fresh vegetables and onion rings.

Chicken: 1 kg

Small onions: 1/2 kg

Green chillies: 10

Black pepper powder: 3 tsp

Turmeric powder: 1/2 tsp

Coriander powder: 1 1/2 tsp

Vinegar: 1 tsp

Tomato: 1

Curry leaf: 2

Ginger: 1 piece

Garlic: 1 pod

Garam masala: 2 tsp

Vegetable oil: 5 tbsp

Clean and cut the chicken into ten pieces. Crush ginger and garlic and make a paste of it, with salt and turmeric. Smear this paste over the chicken pieces and marinate for 2 hrs.

Slice the small onion, green chillies and tomato. Pour oil in a frying pan and half fry the chicken pieces. In another, pour the remaining oil and add coriander powder, sliced tomato and curry leaf. Sauté for 10 minutes.

Add garam masala and stir for 2 minutes. Add chicken pieces and stir thoroughly. Place lid. Keep in low fire for 5 minutes. Occasionally, stir until the chicken is soft and smeared with gravy. Add a pinch of sugar and salt to taste. Remove from fire.

Place the chicken roast in an oval plate, decorate with slices of carrot, onion rings, coriander leaves and serve hot.

Pork: 1 kg

Garlic: 4 pods

Onions: 3

Green chillies: 5

Tomatoes: 4

Curry leaves: 2 stalks

Perumjeera (aniseed): 1/2 tsp

Jeera: 1/2 tsp

Cinnamon:1

Cloves: 5

Cardamoms: 3

Pepper: 1 tsp

Turmeric powder: 1/2 tsp

Chilly powder: 2 tsp

Slice garlic, onion and green chillies. Pour oil in a cooker and sauté the sliced items. Then add the chopped tomato and sauté till tender. Add to it the spiced masala and stir on a low fire. Put the pork pieces into it and salt to taste. Cover the lid and cook until the pork pieces are tender. Add a pinch of sugar and remove from fire.

Transfer the garlic pork masala into a serving dish decorated with chopped onion rings and coriander leaves.

Corn flour: 100gm

Cocoa powder: 2 tbsp

Milkmaid: 1/4 tin

Eggs: 3

Cream: 3 tsp

Sugar: 300 gm

Milk: 1 litre

Gelatin: 2 tbsp

Add milk to the cocoa, corn flour mixture and boil. Add 250 gm of sugar into it and stir well.

Dissolve gelatine in quarter glass of water and pour into the mixture.

Beat the egg whites and mix with 50 gm of sugar to get a thick foam. Add the egg foam to the mixture and cool.

Finally, pour the Milkmaid and cream into the cooled mixture. Transfer the contents into the pudding tray and allow to cool. Decorate with cherries and serve in pudding bowls.

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