Some delicious dishes for New Year-eve

NEW YEAR RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

GOSHT BIRYANI 

Ingredients                                                             Quantity
Basmati Rice                    1 kg
Gosht Boti without bone                                            1 kg
Cardamom                                                                  10 gm
Cinnamon                                                                   10gm
Cumminseed                                                               10gm
Cloves                                                                        10gm
Ginger                                                                        40gm
Garlic                                                                         10gm
Green Chilies                                                             100 gm
Fried Onion                                                              50gm
Coriander Leaves                                                     1 bunch
Pudina                                                                     1 bunch
Lemon                                                                      2
Curd                                                                        1/4
Ghee                                                                        ¼ kg
Saffron                                                                       1 pinch

Method:

• Wash mutton and take it in a vessel.
• Grind green chilies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2-liter water in a vessel and put it on the heat.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and saffron and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the heat, cook for 15 minutes on medium flame.
• Then turn off the Heat. Leave the stuff for 15 minutes.
• Put Saffron for garnishing.
• Mutton biryani is ready to serve.

MALAI GULAB KI KHEER

Ingredients                                              Quantity
Condensed milk                                               1 cup
Coconut milk                                               1/2 cup
Chopped tender coconut (optional)              1/2 cup
Sugar to taste
Rose petals                            10 gms (for garnishing)
Rose essence                                                     1 tsp
Cocoa powder or chocolate (shredded)                for garnishing

Method

• Combine the condensed milk and coconut milk in a deep pan, add sugar and mix well, add a bit of rose essence as per your taste.
• Cook for 5 minutes.
• Cool and garnish with rose petals, cocoa powder or shredded chocolate. Serve chilled

MURGH ZAFFRANI TIKKA SUSHI ROLL (ROOMALI

Ingredient                                                                             Quantity
Roomali Roti (ajwain flavor)             1
Biryani Rice                 1 cup

Filling for roomali sushi roll
Zaffrani Murgh Tikka                                                             100 gm.
Laccha Onion                                                                          50 gm.
Mint Chutney                                                                           2 tbsp
Chat Masala                                                                                   5 gm.

Murgh Zaffrani Tikka

Fresh Lemon Juice                                                                           .             1 tbsp
Grated Peeled fresh ginger                                                                             1 tbsp
Freshly Chopped green chili                                                                              ½ tsp
Skinless, boneless chicken breast, cut into 1 1/2-inch pieces                           250gm
Hung Curd                                                                                                     ½ cup
Saffron Threads, crushed                                                                                 ½ tsp
Almond paste                                                                                                  2 tbsp
Milk                                                                                                                2 tbsp
Soft cheese chadder                                                                                        25gm
Salt                                                                                                                            1 tsp

Method:

• Combine milk and saffron in a small bowl and microwave at high 20 second and keep side.
• Combine the milk mixture, hung curd, Cheese, chop green chill, almond paste, ginger, lemon juice in mixing bowl.
• Add chicken, tossing to coat all over chicken
• Marinate in refrigerator for 2 1/2 hrs, turning every occasionally.
• Take out chicken from refrigerator.
• Thread the chicken pieces onto tandoori skewers and cook under a medium heat for 12-15 minutes, in tandoor, turning once, until cooked.
• To assemble roomali sushi roll, use a sushi press or maki su (bamboo stick rolling mat).
• Start with a full sheet of Roomali roti on the bamboo mat and cover with biryani rice about ¼ of an inch or slightly thinner. Be sure to leave outer part from an inch or two of the far end of the Roomali free from rice, the size depends on how much filling you intend to put in the roll
• Place center filling shredded zaffrani chicken tikka laccha onion, mint chutney, chat masala, coriander leaf.
• When all the ingredients are in place, lift the end of the bamboo mat and carefully fold it over the ingredients. While doing this, fold the end of the Roomali roti into the roll causing it to ‘close’ and continue to roll the mat applying a light and steady pressure.
• When you have rolled to the end, press the front and back sides of the roll with the mat to firm up the roll or create a square tube. Apply slight amount of pressure.
• Remove the mat and trim any excess Roomali roti, cut with the knife.
• Serve with choice of home made chutney.

ANJEER KI TIKKI 

Ingredients                         Quantity
Anjeer (fig)                                   50g
Potato (Boiled)                           200g
Chilli Green (chopped)            2-3 No’s
Fresh Coriander (chopped)      25g
Garam Masala                            3g
Chat Masala                               4g
Cumin powder                          4g
Roasted channa powder          20g
Salt                                          as per tast
Ref. Oil                                    100ml

Method:

• Take figs and soak it in warm water until soft
• To make filling, take soaked figs, add chopped finely, fresh coriander, green chili and pinch of salt.
•  Mix well all the ingredients together. Now filling is ready
• Take boiled potato, mash and add garam masala, cumin powder, chat masala, fresh coriander, green chili, salt and roasted channa powder. Mix well to prepare dough.
• Make small balls from dough put one tablespoon of anjeer filling in the balls and flatten each balls
• Take nonstick pan, add cooking oil and heat the oil for shallow frying.
• Put flatten balls one by one in the pan, fry until brown.
• Serve delicious anjeer tikki with mint chutney and tamarind chutney or as per your choice