The concept of good food changes every year - from experimenting with flavours to innovations in cooking style, the gastronomical experience undergoes a complete revision. The year 2012 too was full of surprises.
We bring you an assortment of the most popular recipes of 2012 - healthy portions of starters and salads, a traditional Indian main course, a comforting vegetable pasta dish, and two chic desserts.
1. Green Apple, Walnut and Lettuce Salad
Ingredients:
Lettuce 2 nos., Green apple (or pears) 2 nos., Walnuts, a handful and Feta cheese 5-6 cubes.
For dressing:
1 tbsp honey, Salt, a pinch, a pinch of pepper, 2 tsp lime juice and 2 tsp olive oil.
Method:
Strip the lettuce leaves and cut them into smaller shreds. Slice the gree
n apples (or pears), and add them to a large bowl along with the lettuce. Take whole walnuts and add them to the mix. Toss properly. Add the feta cheese from top. Separately in a small bowl mix honey, salt, pepper, lemon juice and olive oil, and stir properly. Dress the salad just before eating so that the veggies and fruits don't lose their flavours or turn soggy.
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2. Pepper Rasam
Ingredients:
100 gm Tomato, 50 gm Tamarind, 1 tsp Whole black pepper, 1 tsp Cumin seeds, 2 Cloves of garlic, 2 gm Turmeric powder, Few curry leaves, Salt to taste, 1 gm Coriander leaves, 750 ml Water, Seasoning, 10 gm Ghee, 2 gm Mustard seeds, 1 gm Curry leaves and 2 gm Red chilli whole.
Method:
Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer. Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together. Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off. Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
(Recipe courtesy: The Crowne Plaza, Rohini, New Delhi)
3. Bengali recipe: Kosha Mangsho
Ingredients:
750 grams mutton, 3 medium si
zed potatoes cut into equal halves (Optional), 1-2 tbsp of mustard oil to fry the potatoes, 3-4 medium sized onions, 1 tsp garam masala, and 1 ½ tsp meat masala.
To marinate the mutton:
7-8 cloves of garlic, 1 ½ inch thick ginger, 2 tsp turmeric powder, 1 ½ tsp red pepper powder, 1 tsp coriander powder, 1 ½ tsp salt and 4 heaped tbsp of yogurt.
To temper:
10 - 12 black peppers (uncrushed), 3 bay leaves, 4 whole cardamoms, 5 cloves, 1½ inch long cinnamon stick, 1 tsp of sugar and 1½ cup mustard oil.
Method:
Marinating the mutton - Bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste. Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some musta
rd oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. If you have time on your hands, let it rest overnight. Ensure that you prick the mutton with a fork so that it absorbs all the flavours. Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
Cooking the mutton - Heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy. Add the remaining onion paste along with meat masala and fry for about 5 minutes. You'll notice the oil separating from the mixture. Now add the marinated mutton. Cook at a low flame for about half and hour. Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest. Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves. Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!
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4. Broccoli and Mushroom Pasta
Ingredients:
Broccoli 1 floret, 200gm mushrooms sliced, Tomatoes 3 nos., Onions chopped 2 nos., Green chillies chopped 4-5 nos., 60gm green beans, trimmed and halved, 2 tbsp sliced black olives, 60gm green peas, Garlic 3-4 cloves, minced, 1 tbsp butter, Salt as per taste, 4 tbsp olive oil, Oregano, 300gm fusilli pasta and 1/4 cup grated Parmesan cheese.
Method:
In a large wok bring water to boil, then add salt to it and pour the fusilli into it and let it cook. In the meantime, heat olive oil in a deep pan and add chopped garlic and onions to it. Keep stirring till the onions are nicely caremalized, and then add the tomatoes and mushrooms together (all the greens and the mushrooms should be boiled before cooking). Add some salt and cook till the tomatoes finely blend with the remainder of the mixture and the mushrooms are soft and crunchy. Finally add the broccoli, green peas, green chillies, green beans, and black olives. You could add a dollop of butter soon after and keep stirring. Make sure you don't break the
broccoli florets in doing so. Add salt again if you feel the need. You can also add some chilli flakes if you like your sauce hot. All along keep checking on your pasta whether or not it is cooked. Then drain the water from the pasta and add it to the vegetable sauce. Stir rigorously in medium heat till the sauce forms a nice coat over the pasta. Sprinkle oregano and give it one last stir. Take it out of the fire, and set it in a serving dish. Finally, dust Parmesan over it, and your dish is good to go.
5. Vanilla Creme Brulee
Ingredients:
Milk - 150ml, Sugar - 100gms, Cream - 500ml, Eggs nos. 6 and Vanilla pods - half a stick.
Method:
Boil the milk and cream and add sugar. Allow it to cool. Add the egg yolk and vanilla pod and mix well together. Pour the mixture in a small bowl and place it in a baking tray. Bake for 20-25 minutes at 180 degree Celsius. Garnish with fresh mint sprig. Serve chilled.
(Recipe courtesy: Raasta, a Caribbean lounge, Hauz Khas Village, New Delhi)
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6. Yummy Banana Muffins
Ingredients:
250 grams all purpose flour, 75 grams butter, 2 ripe bananas (mashed), 2 eggs, 1 cup milk, 1 tsp vanilla essence, 1 tsp baking powder, 1 tsp cinnamon powder, 1 tbsp honey, 1 cup castor sugar and a pinch of salt.
Method:
Preheat oven at 190 degrees for 5 minutes and melt butter in a pan. In a bowl, sift the flour, baking powder, cinnamon powder and salt, all together. In another bowl, beat the eggs until fluffy. Add to it the vanilla essence, milk, honey, the melted butter and the mashed bananas. Add this mixture slowly to the bowl that has flour, stirring constantly to get a thick and lumpy batter. Grease the muffin moulds with butter/oil and fill them with the batter. Bake them at 190 degrees for at least 25 minutes and allow a stand-by time of 10 minutes later. Serve while they're warm with a scoop of vanilla ice cream by the side.
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