Indian Feast: Top 5 Most Popular Dishes for New Year’s Eve
|Murgh Malai Kebabs. Photo: Spicy World
|Table of Contents
Every country in the world has its own culinary traditions and history, but we Indians have a tendency to believe—quite rightly—that we couldn't live without our favorites. After all, without a few delicacies to celebrate with, no celebration in this nation—religious, personal, or otherwise—is complete. Here are 5 Indian recipes you should know for New Year's Eve, without further ado!
Murgh Malai Kebabs
These boneless chicken skewers, which are oven-safe and marinated the night before, are a wonderful way to start the celebration. They can be prepared ahead of time and then quickly reheated in the microwave to serve as little bites to go with beverages.
Put the nutmeg in a spoonful of hot milk to soak. Blend the oil with the peeled garlic, ginger, green chilies, and nutmeg. Add a little more yogurt if you think it needs more moisture. Keeping in mind that the chicken chunks will get smaller while cooking, cut them into pieces that are somewhat bigger than bite-sized.
Combine all the ingredients, excluding the chicken and the ghee/butter for basting, in a large bowl. Taste it briefly to see if it needs more seasoning.
Add the chicken now, evenly coating it with marinade. Marinate this for at least two hours, if not overnight, as suggested by me.
When using bamboo skewers, make sure to soak them properly before cooking to avoid them burning completely the moment they come into contact with the barbecue. When you're ready to cook, evenly space the kebabs on the skewers, leaving a small space between each chicken piece. After that, grill for 20 minutes on a hot barbecue, tossing and basting frequently, until the food is cooked through and has an even, gorgeous char.
Preheat the oven to 200 degrees Celsius, or gas mark 6, if you wish to cook this inside. To catch the dripping juices, place a baking tray underneath the skewers after they are directly on the grill rack. Bake each chicken for approximately 20 minutes, rotating it twice or three times and baste it occasionally with ghee or butter.
This classic Indian snack is a hit at gatherings. In addition to being delicious, my shallow-fried version will make you look like the host with the most when you plate them up from the frying pan to the serving dishes. When the visitors arrive, keep the onions ready to fry.
Finely chop and peel the onions. Transfer them to a sizable mixing basin.
With a spoon, thoroughly combine the spices and salt, being careful not to crush the onions. After covering, let it sit for thirty minutes.
You'll notice that the onions have become moist when the allotted time has elapsed. After sifting the gram flour into the bowl, gradually add tablespoons of water. A quarter cup should be required.
Fully incorporate the onion into the batter by mixing thoroughly. Now add the oil to a small wok or kadai and cook it on medium high.
You know it's ready when you can lightly touch a wooden spoon dipped in the oil and feel it sizzle. No more than four or five onions at a time should be spooned into the hot oil in equal quantities. I do this all the time with an ice cream scoop.
To achieve a uniform, golden crust, shallow fried for four minutes on each side, rotating them twice. After that, take it out with a slotted spoon and set it on a kitchen towel. According to Evening Standard, serve these hot with a cheat's chutney of tomato ketchup laced with a dash of the spiciest chilli sauce available.
Chingri Malai Kari
|Photo: Desi Cooking Recipes
Every special occasion calls for the preparation of this festive Bengali prawn dish in coconut milk. Get ready to wow by purchasing the biggest prawns you can locate.
After draining, mix the prawns with half a teaspoon of salt and turmeric. Go sit now. Chop the onion coarsely and blend it until smooth. You can also finely chop or grate it if you don't have a blender.
Heat the oil in a wok over medium heat. Seal the prawns inside when it's heated, giving it a few seconds on each side. Next, take out using a slotted spoon and store for a later time.
Add the sugar, cardamoms, cinnamon, and bay leaf to the golden oil. Add the onion and stir until the sugar turns caramel. Reduce the heat to medium-low and sauté the onion for ten minutes, making sure to move it often to prevent it from sticking to the wok's bottom. If so, scrape it off and add a tablespoon of boiling water.
The onion will begin to turn a color. After adding the grated ginger, simmer everything for a further five minutes.
Add the remaining chilli powder and turmeric and continue to sauté for a further five minutes, or until the mixture starts to take on the texture of red breadcrumbs and the oil starts to separate out. Take your time; this step is crucial since it affects the final dish's color and flavor.
|Photo: Evening Standard
A consistently delicious dish with a lot of spiciness. In my version, the peanut butter is in a jar. If you don't have nigella and fenugreek seeds, you may happily leave them out. It will turn out just as tasty.
Set the oven's temperature to 200°C. Slit each aubergine lengthwise into a cross, being careful to preserve the top. Add a tablespoon of oil and a pinch of salt to them, then roast for 20 minutes in a preheated oven.
Peel and roughly chop the onion as they roast. Heat the oil in a wok or pan large enough to accommodate the aubergines over a medium heat. Add the whole spices when heated. Stir in the onion and ginger/garlic paste as they begin to sizzle, and cook for 10 minutes, or until golden.
In order to keep the spices from sticking to the bottom of the pot, add a tablespoon of water and continue to cook the chopped green chilies and powdered spices for an additional five minutes. Once the strong scent of the spices has subsided after a few minutes, mix in the peanut butter. After thoroughly mixing everything, use a cup of warm water to soften the spice paste and simmer it uncovered over medium-low heat until oil begins to seep out. If you would like additional curry in this recipe, you can add one more cup of heated water.
Incorporate the tamarind paste lastly, then gradually add the aubergines. Taste everything and add extra salt only if necessary. Serve hot as an accompaniment to freshly toasted pitta bread or warm rotis.
Banana, Pistachio and cardamom Kulfi
|Photo: Evening Standard
It's basically Indian ice cream. Cooling and healing, it’s the perfect grand finale to get the party started.
First, remove the cardamom seeds and shells. With the exception of five pistachios, combine the remaining pistachios on low speed with the cardamom seeds, condensed milk, and double cream. The entire lot may even be pulsed. The mixture should thicken without completely hardening the cream.
If you don't have a blender, use a pestle and mortar to thoroughly crush the pistachios and seeds together with the bananas. Then, using a whisk, combine all the ingredients.
Evenly pour mixture into lolly molds or plastic cups, then freeze for at least 3–4 hours to solidify.
Before serving, crush or grind the set-aside pistachios and sprinkle them on top.
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Presented here is a compilation of five Indian culinary preparations suitable for New Year's Eve. If you have any suggestions, please feel free to include them in the comment box. Additionally, if you find the content enjoyable, kindly remember to like, share with your acquaintances, and follow www.knowInsiders.com for further captivating news updates.
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