New Year Entrée

Sesame prawns

Sesame Prawns

Ingredients:

• 60 gm prawns
• Oil for frying
• 10 gm ginger, chopped
• 5 tbsp maida
• 5 tbsp corn flour
• 2 eggs
• 15 gm tomato sauce
• 20 gm red chilli
• 1 tsp Sugar
• 1 tsp sesame seed

Method:

• Clean, devein and wash the prawns.
• Mix with maida, corn flour, egg and salt. Deep fry till pink and soft.
• Boil red chilly in water. Cool it down and make a fine paste.
• Take a pan. Pour oil. Add chopped ginger, red chilli paste, tomato sauce, and salt, sugar and sesame seed.
• Tossed the prawns in the above sauce, garnish with sesame seed and spring onion.

Meat balls in red wine primavera sauce

Meat balls.

Ingredients:

• 80 gm lamb, minced
• Oil for frying
• 1 egg
• 25 gm onion, chopped
• 2-3 green chilli, chopped
• 20 gm garlic, chopped
• 1 bunch coriander, chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp corn flour
• 2 tsp black pepper powder
• 2 tsp red chilli powder
• Salt to taste
• For sauce
• 100 gm tomato
• 10 gm garlic, chopped
• 20 ml red wine
• 15 ml tomato puree

Method:

• Mix all the ingredients and make small balls of same size. Add oil in a frying pan and fry meat balls till golden brown and keep aside.
• For preparing the sauce, blanch tomato and peel the skin and mince it. In a pan add oil, chopped garlic, onion, and cook till translucent. Now add red wine, minced tomato, tomato puree and season with salt and pepper.

Ginger fish

Ginger fish

Ingredients:

• 60 gm murrel fish (cut into small thin cubes)
• 30 gm onion paste
• 30 gm ginger paste
• 10 gm tomato sauce
• 5 tbsp maida
• 5 tbsp corn flour
• 2 eggs
• 20 gm chilli paste
• 5 gm chilli powder
• Salt to taste

Method:

• In a big bowl add maida, corn flour, egg and salt. Now add the fish and mix well. Deep fry till pink and soft.
• In a pan, add oil, onion paste and sauté till light brown in colour.
• Now add ginger paste and keep stirring. Add tomato sauce, red chilli paste, red chilli powder, salt and sugar. Sauté till sauce gets cooked well.
• Toss the fried fish in the sauce and cook well. Serve hot.

Pine nit and Pesto Tagliatelle

Ingredients:

• 400 gm tagliatelle
• 50 gm parmesan,
• finely grated
• 4 tbsp pine nuts
• For the pesto
• 25 gm basil leaves
• 50 ml extra-virgin olive oil
• 25 gm pine nuts, toasted
• 25 gm parmesan, grated
• 1 clove garlic, crushed
• Salt and pepper

Method:

• Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a seasoning in a food processor.
• Blitz until smooth. Add the parmesan and pulse until a thicker consistency is reached. Cover and chill until needed. Cook the tagliatelle in a large saucepan of salted, boiling water for 8-10 minutes until cooked well.
• Drain really well and divide evenly between four serving plates. Spoon the pesto on top and sprinkle the grated parmesan on top of the pesto. Sprinkle over the pine nuts and serve immediately.

Moghli

Moghli

Ingredients:

• 2 tbsp rice powder
• 2-3 tbsp sugar
• 3 cups water
• ¼ tbsp ground anise seeds
• ¼ tbsp ground
• caraway seeds
• ½ tsp ground
• cinnamon
• 1 tbsp shredded coconut
• 8 pistachios
• 8 almonds
• 16 pine nuts
• 1 tbsp raisins

Method:

• Dissolve rice powder, caraway, cinnamon and anise in cold water.
• Keep stirring the mixture on the fire.
• Bring the mixture to a boil while occasionally stirring. Add sugar and allow to thicken. Scoop the mixture into dessert bowls
• Garnish with shredded coconut, pistachios, almonds, pine nuts, and raisins.