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Ring in the New Year with Cordon Bleu Chicken Pops – A Party Delight

Gather friends and family for an evening of joy, laughter, and scrumptious dishes to ring in the New Year with lively gatherings and simple, delectable recipes! Simplify your hosting by serving some delicious finger foods that will surely delight your guests. Cheers to a delightful start to the year! We bring to you some lip-smacking recipes by Chef Aji Joseph, Head – Culinary Development, FreshToHome.

CORDON BLEU CHICKEN POPS

Cordon Bleu Pops are crumb fried spiced chicken mince dumplings filled with molten cheese. They are crunchy, tender, oozy, more like little bites of heaven and make for a perfect party food.

Ingredients:

Chicken mince : 200 g

Onion, finely chopped – 1 tbsp

Garlic, finely chopped – 1 tsp

Celery, finely chopped – 1 tbsp

Parsley, finely chopped – 1 tsp

Butter: 30 g

Mixed Herbs : 1 pinch

Salt : To taste

White pepper powder : 1tsp

Potato, mashed : 50 g

Cheddar cheese, grated : 25 g

Mozzarella cheese, grated : 25 g

Egg, beaten : 2 nos

Refined flour : 50 g

Bread crumbs : 100 g

Method:

Cooking the chicken:

Heat up a non-stick pan and melt the butter.

Add the chopped onion, garlic and celery and sauté till translucent. Add mixed herbs and white pepper powder.

Now add the minced chicken and cook till the mixture is almost dry with very little moisture content. Make sure the chicken mince is all separated and does not have any lumps.

Allow the mixture to cool down and then add the potato mash and mix well.

Preparing the cheese filling:

Mix together both grated cheeses, parsley and just enough salt to make a thick cheese mixture.

Assembling the dish:

With the chilled chicken mince mixture, make small dumplings of 15 g each. With the cheese mixture, make smaller dumplings of 1/4th the size of chicken dumplings.

Take the chicken dumplings in hand and slightly flatten them. Place the cheese dumplings in the centre of the flattened chicken mixture and reshape back to a ball with cheese completely covered inside.

Break 2 eggs and beat them in a bowl.

Take 50 g of flour in another bowl.

Place the breadcrumbs in the third bowl.

Dust the cheese filled dumplings with flour and then drop them into the egg mixture and then evenly coat them with breadcrumbs.

Keep the breaded chicken pops in a refrigerator and let them chill for some time.

Heat up a saucepan and add oil just enough to immerse couple of dumplings.

When the oil is hot, slide the breaded chicken balls into the oil and allow to fry to a golden brown.

Strain them from oil to a butter paper.

Serve along with your favourite sauce.

MUTTON SEEKH KEBAB

Seasoned and spiced mutton mince wrapped around metal skewers and cooked on charcoal fire. The heat and smoke of the charcoal give the seekhs a very earthy and smoky note.

Ingredients:

Mutton boneless: 500 gms

Mutton fat: 25 gms

Egg whole: 1 nos

Besan flour: 50 gms

Onion chop: 100 gms

Cashew nuts: 50 gms (soaked in water)

Ginger chop: 2 tbsp

Garlic chop: 2 tbsp

Green chilly: 2 tbsp

Kashmiri red chilli powder: 2 tsp

Garam masala powder: 2 tsp

Coriander powder: 1/5 tsp

Dry mango powder:1/5 tsp

Jeera powder: 1 tsp

Black cardomum powder: 1 tsp

Cinnamom powder:1 tsp

Black pepper powder: 1 tsp

Coriander leaves: 3 tbsp

Salt: 2 tbsp

Method:

Mince the mutton with all the ingredients except egg and besan flour to a fine mince. To this mince mixture, add beaten eggs and besan flour and mix well.

Take a metal skewer and with one’s wet hands take a handful of mince and press and spread it around the metal skewer.

Heat up a charcoal grill and place the skewers of meat above the hot charcoal and turn sides and cook around. Apply some ghee while the seekhs are getting cooked.

Once cooked, loosen the ends of the cooked seekhs and slide the seekhs out of the metal skewers.

Cut into bite size pieces and serve along with mint chutney and onion salad.

PEEL & EAT GARLIC PRAWNS

One of the simplest recipes to make in a jiffy. Whole prawns with shell is pan sauteed with garlic, olives and parsley. One of the easiest recipes to make this prawn preparation with garlic, olives,s chili flakes and parsley makes it very exotic, and the addition of white wine lifts the dish to a different level. The quick cooking retains all the goodness and flavour of the prawns. The outside shell turns a beautiful orangish red, and that’s quite a visual treat. This PEEL & EAT PRAWNS becomes a fun activity by itself along with good company and conversation.

Ingredients:

Prawn with shell: 250 gm

Olive oil (pomace): 30 ml

Prawns (head removed and shell cut open and inside intestine removed): 250 gm

Garlic slice: 10 cloves

Chilli flakes: 1 tsp

Olive slices: 5 black & 5 green olives

White wine: 50 ml

Parsley: 2 tbsp

Salt: 1 tsp

Butter: 20 gm

Lemon wedges: 4 nos

Ingredients for butter sauce:

Butter(salted): 50 gm

Lemon juice: half a lemon

Parsley chop: 2 pinches

Soften the butter and mix the lemon juice and parsley to form a soft butter dip.

Method:

Detach and remove the prawn heads and discard. With a sharp knife slit open the top or hump side of the prawn along with the shell. Slightly open the slit portion and remove the veins in running water.

Heat up a non-stick saucepan. Add olive oil and sliced garlic and saute to golden. To this, add the chili flakes. Drop the cleaned prawns into this hot pan and toss. Add the white wine, olive slices and salt. Toss till the white wine is evaporated. Add the chopped parsley,lemon wedges and butter and toss again. Don’t allow the butter to burn but just coat the prawns which gives them a buttery and silky coating.

Transfer to a serving dish and garnish with some chopped parsley. Serve along with the butter lemon dip.

ALSO READ-Yummiez Extravaganza For New Year

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Easy Festive Flavours

‘Tis the season to be merry! Spreading the joy of festivities with,Chef Aji Joseph, Head – Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.

Coconut Crumbed Prawn

Ingredients (with quantity):

Paprika powder – 1 tbsp

Mustard powder – 1 tsp

Garlic chop – half tsp

Water – 1 tbsp

Refined oil – 1 tbsp

Maida / flour – 2 tsp

Egg – 1 egg

Lemon juice – 1 tsp

Salt – a pinch

Prawn whole cleaned with tail on – 250 gms

Breadcrumbs – 100 gms

Desiccated coconut – 50 gms

Oil for deep frying – 500 ml

Method:          

In a bowl, mix together pakrika powder, mustard powder, garlic chop, maida / flour, egg, lemon juice, salt, refined oil & water to a fine paste

Deshell and devein the prawn. Retain the tail        

Add the marination to the cleaned prawn and mix well      

Careful while mixing the marinade as the the sharp tail ends would cut through the skin  

Mix the breadcrumbs and desiccated coconut together in a plate 

Take the prawn one by one holding the tail and coat it with breadcrumb-coconut mixture

Make sure the tail is without any breadcrumbs     

One by one coat all the prawns and keep aside      

In a sauce pan or kadai add enough oil to immerse the prawn while frying 

When the oil is hot, slowly slide the prawn one by one into the hot oil

Fry the prawns for a couple of minutes in hot oil to a golden colour

Serve hot and crispy along with tartare sauce or ones choice of sauce

Chicken Tenders in Tuscan Cream

Ingredients (with quantity)

For Chicken marination:              

Chicken fillet or supreme – 200 gms

Salt – to taste

White pepper powder – 1 pinch

Flour – 1 tbsp

Olive oil – 3 tbsp

For sauce             

Butter – 20 gms

Garlic slice – 5 cloves

Celery slices – 1 stick

Onion slice – half onion

Sundried tomato slices  – 10 gms

Flour – 1 tbsp

Water        – 100 ml

Cream – 250 ml

White pepper powder – 2 pinch

Salt            to taste

Cheddar cheese – 50 gms

Parsley (chop) – 1 tbsp       

Method:              

Take 200 gms of chicken fillet or supreme and mix with all the ingredients required for marination and keep aside                     

Heat up a non-stick fry pan and add butter                       

Add garlic slices and saute to a slight brown                     

Add the sliced onion and celery and saute             

Once the onions are translucent, place the marinated chicken on the pan and grill on both sides              

While the chicken is getting grilled, cut the sundried tomato to smaller pieces and add to the chicken          

Then add water and mix well                     

Once the water starts to boil, add cream and white pepper powder while stirring             

Allow the chicken to cook in the creamy sauce till the sauce turns thick and evenly coats the chicken           

Add the cheddar cheese and parsely and stir                    

Allow the sauce to thicken and transfer to a plate to be served with a potato mash and sauteed vegetables       

ALSO READ-  Yummiez Extravaganza For New Year       

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Yummiez Extravaganza For New Year

With Christmas and New Year eve being just around the corner. Here are some special recipes curated for the festive season.

Chicken Sausages Skewers by Chef Rakhee Vaswani

Ingredients:

•             8-10 Godrej Yummiez Chicken Sausages

•             Wooden skewers

•             1/2 cup all-purpose flour (AP flour)

•             1 teaspoon paprika

•             1 egg

•             1 tablespoon sugar

•             1/2 teaspoon salt

•             1 teaspoon baking powder

•             Water/milk (enough to make a thin batter)

•             Vegetable oil for deep frying

•             Ketchup and mustard (optional, for serving)

Instructions:

•             Thaw the Godrej Yummiez Chicken Sausages if frozen and pat dry.

•             Thread the sausages onto wooden skewers.

•             In a bowl, whisk together the flour, paprika, egg, sugar, salt, and baking powder. Gradually add water or milk until you have a thin batter.

•             Heat vegetable oil in a deep fryer or pot over medium-high heat.

•             Dip the skewered sausages in the batter, coating them evenly.

•             Deep fry the sausages for 2-3 minutes, or until golden brown and cooked through.

•             Drain on paper towels.

•             Serve hot with a drizzle of ketchup and mustard, if desired.

Crispy potato Starz by Chef Harpal Singh Sokhi

Ingredients:

•             Godrej Potato Starz 1 packet

•             Oil for deep fry

•             Chilli flakes for seasoning

•             Mix herbs for seasoning

•             Chesses sauce ½ cup

•             Godrej Potato Starz 1 packet

Instructions:

•             Heat oil in a kadai.

•             Deep fry the Godrej potato Starz until becomes golden.

•             Remove the fried golden potato starz on tissue pepper and let it absorb.

•             We can serve in three different ways.

•             First serve Godrej Crispy Potato Starz as it is.

•             Second deep in cheese sauce and serve.

•             Finally add more flavor with chilli flakes and mix herbs followed by cheese sauce on Godrej Crispy Potato Starz.

Cheesy Smashed Potato Bites by Chef Vicky Ratnani

Ingredients:

•             Godrej Yummiez Potato Cheese Bites

•             Salted butter

•             Garlic – minced

•             Red chilli flakes

•             Coriander

•             Grated cheese – optional

•             Lemon

•             Salt and pepper

Instructions:

•             Deep fry Godrej Yummiez Potato Cheese Bites till golden. Drain excess oil using paper towels

•             Using the bottom of a glass or the flat of a knife, gentle smash the crisp fried individual Yummiez Potato Cheese Bites

•             In a pan, take butter with minced garlic, chilli flakes and lemon juice and cook till well-combined

•             Using a brush, brush the compound butter mix on the crisp potato bites

•             Serve with a sprinkle of chopped coriander

Pita Pocket Chicken Cheese Nuggets by Chef Ajay Chopra

Ingredients:

•             Yummiez Chicken Cheese Nuggets

•             Pita Bread

•             Beetroot

•             Carrot

•             Onion

•             Green Chillies

•             Garlic cloves

•             Neutral cooking oil

•             Lemon Juice

•             Salt

•             Harissa sauce – optional but highly recommended

Instructions:

For the Toum:

•             To prepare the toum, take 1 cup of whole garlic cloves in a blender.

•             Add 2 tsp salt

•             Add 3 cups of neutral oil and ½ cup lemon juice

•             Blend till creamy and emulsified

•             Store in a cool place till ready for use

For pickled veggies:

•             Cut batons of beetroot and carrot

•             Mix white vinegar and sugar & salt to taste

•             Boil the veggies and whole green chillies in the vinegar mixture till soft

•             Set aside to cool

For the Pita Pocket:

•             Fry Godrej Yummiez Chicken Cheese Nuggets till crisp

•             On a dry pan, lightly toast pita bread and make carefully open it up to reveal a pocket

•             Add a dollop of garlic toum sauce

•             Add the pickled veggies

•             Add the crisp Chicken Cheese nuggets

•             Top with more garlic toum and any hot sauce of your choice. We recommend harissa for authentic flavor.

•             Serve hot

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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Holiday Magic in Every Bite

During the holiday season, a magical time arrives when the warm glow of lights combines with the scent of spices and the shared enjoyment of meals. Embark on a culinary adventure in a captivating Christmas wonderland, where each dish is a celebration and each bite tells a story of tradition, love, and joyful festivities.

Here are a few intriguing recipes shared by Chef Ishijyot Surri, Executive Chef – SJI Hospitality and Foods Private Limited to savour this Christmas, or embark on the culinary journey of crafting them yourself.

Christmas Fruitcake with Icing Sugar

Ingredients for the fruitcake:

•             1 cup softened unsalted butter

•             1 cup packed brown sugar

•             3 large eggs

•             3 cups mixed dried fruits (raisins, currants, berries, chopped dates, candied peel)

•             1 cup chopped nuts (such as walnuts or almonds)

•             2 1/2 cups all-purpose flour

•             1 teaspoon baking powder

•             1/2 teaspoon salt

•             1 teaspoon ground cinnamon

•             1/2 teaspoon ground nutmeg

•             1/4 teaspoon ground cloves

•             1/2 cup milk

•             1/4 cup brandy or rum (optional)

For the icing:

•             1 cup powdered sugar (icing sugar)

•             1-2 tablespoons milk

•             1 teaspoon vanilla extract

Instructions:

•             Preheat your oven to 325°F (165°C). Grease and line a cake tin with parchment paper.

•             In a large bowl, mix the softened butter and brown sugar until creamy. Add the eggs one at a time, beating well after each addition.

•             In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

•             Fold in the mixed dried fruits, nuts, and the optional brandy or rum.

•             Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 to 1.5 hours, or until a toothpick inserted into the centre comes out clean.

•             Allow the cake to cool completely before removing it from the tin.

•             Mix the powdered sugar, milk, and vanilla extract for the icing until smooth. Spread or drizzle the icing over the cooled cake.

•             Optional: Decorate with additional nuts or festive sprinkles.

Simple Gingerbread Cookies

Ingredients:

•             2 1/2 cups all-purpose flour

•             3 teaspoons ground ginger

•             1 teaspoon ground cinnamon

•             1/2 teaspoon ground cloves

•             1/4 teaspoon salt

•             1 teaspoon baking soda

•             3/4 cup unsalted butter, softened

•             1 cup granulated sugar

•             1 large egg

•             1 tablespoon water

•             1/4 cup brown sugar

•             Additional granulated sugar for rolling

Instructions:

•             Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

•             In a medium bowl, mix the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.

•             In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy.

•             Add the egg to the butter-sugar mixture and beat well. Then, add the water and brown sugar and mix until well combined.

•             Gradually add the dry and wet ingredients, mixing until a soft dough forms.

•             Take small portions of the dough and roll them into 1-inch balls. Roll each ball in additional granulated sugar to coat.

•             Place the coated balls on the prepared baking sheets, leaving space between each cookie.

•             Bake in the preheated oven for about 8-10 minutes, or until the edges are set.

•             Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

•             Once cooled, you can decorate the cookies with icing or enjoy them as they are.

Jingle all the way

Ingredients:

•             Vodka

•             Bailey’s strawberry cream -fresh chopped strawberry

Instructions:

•             Pour 45 ml of Vodka & 15 ml of Baileys strawberry cream in a cocktail shaker.

•             Add 02 finely chopped fresh strawberry

•             Shake it well with 2 cubes of ice & serve it in a colourful sprinkled rim glass.

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Recipe : Juicy Watermelon Salad

Ingredients

  1. Watermelon – 500 g
  2. Pomegranate – ¼ cup
  3. Cucumber – ¼ cup
  4. Black Olives – ¼ cup
  5. Walnuts – 2 tbsp [crushed]
  6. Salt – ½ tsp
  7. Pepper – ½ tsp
  8. Honey – 1 tsp
  9. Orange Juice – 2 tbsp
  10. Olive Oil – 1 tsp

For Garnish

  1. Mint Leaves – 1 tbsp
  2. White Sesame Seeds

Method

  1. Using a fruit scooper, make balls of watermelon.
  2. In a large salad bowl, add the watermelon balls, pomegranate, cucumber, black olives, and crushed walnuts.
  3. Now to this add the salt, pepper, honey, orange juice and olive oil. Mix everything well, adjust the salt.
  4. Garnish it with mint leaves and sesame seeds.

YOUR HEALTHY BUT DELICIOUS

SALAD IS READY. ENJOY!

ALSO READ-Recipe: Capsicum Mushroom Masala

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Recipe: Capsicum Mushroom Masala

Ingredients

  1. Butter Mushrooms – 200 g [cleaned and chopped]
  2. Oil – 3 tbsp
  3. Cinnamon Stick – ½ piece
  4. Cardamom – 3
  5. Clove – 3
  6. Onion – 2 [chopped]
  7. Ginger Garlic Paste – 2 tbsp
  8. Tomato – 2 [chopped]
  9. Turmeric Powder – ½ tsp
  10. Coriander Powder – 2 tsp
  11. Red Chilli Powder – 1 tsp
  12. Garam Masala – 1/2 tsp
  13. Kasuri Methi – 1 tsp
  14. Salt – as per your taste
  15. Water – ½ cup
  16. Capsicum – 1 [cubed]
  17. Green Chillies – 2 [slit]
  18. Butter – 3 tbsp
  19. Fresh Cream – 3 tbsp
  20. Coriander Leaves – 2 tbsp [chopped]

Method

  1. Heat a pan. Pour 3 tbsp of oil on low medium flame. Add cinnamon, clove and cardamom. Saute well and add the chopped onion. Saute until light brown.
  2. Then add the ginger garlic paste, saute until the raw smell goes.
  3. Add the tomatoes, saute until mushy. Add the turmeric powder, red chilli powder, coriander powder,garam masala and kasuri methi, saute in low flame. Add ¼ cup water so that the masala doesn’t burn. Add the slat accordingly.
  4. Add the cubed capsicum, green chilli and chopped mushrooms. Saute on low medium flame. Add half a cup of water accordingly for your required gravy. Close and cook on low flame for 10minutes
  5. Add the butter and the fresh cream, bring it to boil. Switch off the flame, garnish it with coriander.

ENJOY YOUR DELICIOUS

MASALA!

ALSO READ-Recipe: Caramel Coconut Laddoo

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International Poitín Day with Micil Distillery

Poitín is Ireland’s original spirit and the precursor to modern-day whiskey. Prior to cask aging, poitín and whiskey were essentially the same spirit, separated only by the buying of a license. Banned for over 200 years by a foreign parliament, poitín was traditionally distilled from malted grains such as barley, oats, wheat and rye, using whatever was available locally or in season at the time. A feature by lifestyle columnist Riccha Grrover for Asian Lite International.

The word poitín means ‘small pot’ in Irish and refers to the small pot-still commonly used by illicit distillers. Prior to cask aging, poitín and whiskey were essentially the same spirit, separated only by the buying of a license. Banned for over 200 years by a foreign parliament, poitín was traditionally distilled from malted grains such as barley, oats, wheat and rye, using whatever was available locally or in season at the time. The word poitín means ‘small pot’ in Irish and refers to the small pot-still commonly used by illicit distillers.

— Micil Irish Poitín — 

A spicy, full-flavoured poitín made to an original family recipe, distilled using 100% Irish malted barley and a local Connemara botanical known as bogbean. Distilled in a hybrid copper pot still, the spirit cuts are made through sensory analysis alone, giving an incredibly refined spirit. 

Tasting Notes: Warm honey spice with vibrant fruits, distinct malt character, balancing floral notes and an elegant velvety texture

Also let’s have a spotlight too on Micil Irish Cream Liqueur — 

There’s a long tradition in Ireland’s Connemara of drinks made with cream, honey and a drop of poitín, using all of the best that the land has to offer. A West of Ireland take on an Irish classic, Micil Irish Cream is made using the finest Connemara Poitín and the highest quality ingredients sourced as close to home as possible, and is produced to the original family recipe.

A luxurious blend of sweet Irish whiskey, rich Irish cream, and smooth Connemara poitín from Micil Distillery. Awarded Best Irish Cream at the 2022 World Liqueur Awards, Micil Connemara Irish Cream is made using Micil Irish Poitín, distilled with 100% malted Irish barley and spicy Connemara bogbean.

Tasting notes: A superb creamy texture, sweet chocolate notes and a sprinkling of coffee and honey, all balanced by the soft, fruity spice of Irish poitín.

About Micil Distillery

Micil (pronounced Mik-il) Distillery was founded in honour of Micil Mac Chearra, who began distilling poitín in 1848 on a Connemara hillside. His family have been crafting exceptional Irish spirits on the shores of Galway Bay ever since, representing Ireland’s longest unbroken family distilling tradition. For over 170 years the family have preserved these traditions, skills and recipes and passed them down from generation to generation.

Production at Micil Distillery is headed up by Pádraic and Jimin Ó Griallais, sixth generation Connemara distillers and direct descendants of Micil. The distillery produces a range of multi- award-winning Irish spirits, made using 100% Irish grains, local Connemara botanicals and unique family recipes. In January 2021, Micil Distillery produced Galway’s first whiskey in over 100 years.

Family and community are at the heart of everything at Micil, along with an unwavering belief in the pursuit of excellence, and a passion for crafting extraordinary Irish spirits.

ALSO READ: Diwali Special Drinks Spotlight: Rampur Double Cask Diwali Spiced Manhattan Bottled Cocktail and Jaisalmer Gold Indian Craft Gin

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Recipe: Caramel Coconut Laddoo

Ingredients

  1. Sweetened Condensed Milk – 1 small can
  2. Desiccated Coconut – 200 gms
  3.  Cardamom Powder – 1 tsp
  4. Khoya- 25gms
  5. Ghee – 2 tsp

Method

  1. To make the caramel, place the sealed can of sweetened condensed milk in a pressure cooker. Make sure it is fully submerged in water. After 1 whistle keep it on low flame for 20 mins. Take it out after the cooker cools down.
  2. Place a heavy bottom pan on low medium flame and add the ghee. To this add the coconut and cook for 2 mins while stirring continously.
  3. In a bowl add  the coconut, crumbled khoya , cardamom powder and the caramelised milk maid mix everything well. (Add the milk maid according to your sweetness)
  4. Make small ladoos with this mixture and gently roll the ladoo in the desiccated coconut.
  5. Rest the ladoos for couple of hours before serving them. This will make the ladoos firm.
  6. Store the ladoos in the refrigerator for up to a week in an air tight container.

ENJOY!

ALSO READ-Diwali Recipes with a Chocolate Twist

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Children’s Day Culinary Delights

Celebrate the nostalgia of childhood by preparing a delightful array of mouth-watering recipes together. Indulge in culinary delights and create lasting memories with your children this Children’s Day. Whether it’s traditional sweets, savory snacks, or fusion delights, embark on a culinary journey that will make this occasion a memorable feast for everyone.

Take this opportunity to bond with your siblings, share stories, and create new memories while enjoying the process of cooking and savoring delicious dishes. Let the aroma of spices and the laughter of shared moments fill your home, celebrating the special connection between siblings and the magic of childhood on these special days.

Masala Paneer Quesadillas: Indian-spiced paneer and vegetables in quesadillas, cooked quickly in the microwave for a flavorful fusion.

Ingredients:

200g paneer (cottage cheese), crumbled or diced

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 teaspoon cumin seeds

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Cooking oil

4 small tortillas

1 cup shredded cheese (cheddar or mozzarella)

Instructions:

In a microwave-safe bowl, heat a tablespoon of cooking oil and cumin seeds in your Voltas Beko microwave for 30 seconds to allow itto sizzle. At this the mixture will turnaromatic.

Add the finely chopped onions and microwave for 2-3 minutes, or until the onions turn translucent.

Add the chopped tomatoes, red chili powder, garam masala, turmeric powder, and salt (to taste) to the bowl. Mix well and microwave for an additional 3-4 minutes, or until the tomatoes are soft and the mixture thickens. The Digital Display in the Voltas Beko microwave helps you to keep an eye on the mixture so you can ensure that it is being cooked perfectly.

Add the crumbled or diced paneer to the bowl and mix it with the masala. Microwave for an additional 2-3 minutes until the paneer is heated through and well coated with the spices. Adjust salt and spices to taste.

Place a tortilla on a microwave-safe plate and spread a portion of the masala paneer filling evenly over one-half of the tortilla.

Sprinkle a generous amount of shredded cheese on top of the masala paneer filling.

Fold the tortilla in half to cover the filling, creating a semi-circular shape.

Microwave the quesadilla on high power for about 1-2 minutes, or until the cheese melts and the tortilla becomes slightly crispy.

Carefully remove the quesadilla from the microwave, let it cool for a moment, and then use a knife or pizza cutter to slice it into wedges.

Repeat the process for the remaining tortillas and filling.

Rasmalai Cheesecake: A combination ofthe creamy richness of cheesecake with the aromatic flavours of cardamom and saffron-infused rasmalai.

Ingredients:

200 grams rasmalai (store-bought or homemade), drained and squeezed

200 grams cream cheese, softened

1/2 cup condensed milk

1/2 cup heavy cream

1/2 teaspoon cardamom powder

A pinch of saffron strands

1 cup crushed digestive biscuits

4 tablespoons melted butter

Instructions:

In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly coated.

Press the biscuit mixture into the bottom of a greased springform pan to create the crust.

In a separate bowl, beat the softened cream cheese until smooth and creamy.

Add condensed milk, heavy cream, cardamom powder, and saffron strands. Mix well until all the ingredients are well combined.

Gently fold in the drained and squeezed rasmalai pieces into the cream cheese mixture.

Pour the rasmalai-infused cream cheese mixture over the prepared crust in the springform pan.

Smooth the top with a spatula and place it in the Voltas Beko refrigerator for at least 4-6 hours. The NeoFrost™ Dual Cooling technology keeps the natural goodness intact.

Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

Garnish with extra rasmalai pieces and a sprinkle of saffron strands, if desired.

Slice and serve chilled, savouring eachbite of this delightful Rasmalai Cheesecake.

Kebab-Stuffed Pita Pockets: Vegetarian kebabs stuffed inside pita pockets for a handheld, microwaveable fusion meal.

Ingredients:

4 pita bread pockets

1 cup mixed vegetables (such as bell peppers, onions, carrots), finely chopped

1/2 cup boiled and mashed potatoes

1/4 cup bread crumbs

1 teaspoon ginger-garlic paste

1 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

Salt to taste

Fresh coriander leaves, chopped

Tzatziki sauce or any desired sauce for serving

Instructions:

In a microwave-safe bowl, combine the mixed vegetables, mashed potatoes, bread crumbs, ginger-garlic paste, garam masala, cumin powder, coriander powder, salt, and fresh coriander leaves. Mix well to form a uniform mixture.

Place the vegetable mixture in your Voltas Beko microwave on high for 3-4 minutes, or until the vegetables are cooked and the flavors are well combined. The Auto Cooking feature in the Voltas Beko microwave ensures that your food is cooked with the touch of a button.

While the mixture is still warm, carefully open each pita pocket and stuff them generously with the vegetable mixture.

Place the stuffed pita pockets on a microwave-safe plate and microwave on high for 1-2 minutes, or until the pita bread is warm and soft.

Serve the Veg Kebab-Stuffed Pita Pockets with a side of tzatziki sauce or any desired sauce for dipping.

Enjoy these flavourful and convenient pita pockets as a quick and satisfying meal.

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Diwali Recipes with a Chocolate Twist

With Diwali just around the corner, the festive occasion calls for special recipes to add an extra sparkle to your parties. Mars Wrigley has got you covered with the perfect recipes infused with a delightful touch of chocolatey twist, bound to put smiles on your guests’ faces. No Diwali bash is complete without scrumptious food, and since Diwali is all about celebrations, why not amp up your dishes too?

Fill up your home with the mouth-watering aroma of delicious treats whipped up with Galaxy, Fusions, Snickers, Twix and M&Ms.  Let your culinary prowess shine as you entice everyone with your cooking and turn that party into a chocolate wonderland with Mars Wrigley’s ultimate recipes!

SNICKERS® Sweet and Salty Popcorn

Ingredients

8 cups lightly salted popcorn

2 oz dark chocolate, melted

2 bars (50g each) SNICKERS Original, chopped

1 cup pretzel twists

3/4 cup salted peanuts

1/2 cup butterscotch chips

Direction

Place popcorn in a large bowl. Drizzle with melted chocolate and toss to coat; spread on parchment paper–lined baking sheet. Let stand for 8 to 10 minutes or until chocolate is set. Break into bite-sized pieces.

Toss with chopped SNICKERS Original, pretzels, peanuts, and butterscotch chips.

Substitute milk chocolate for dark chocolate if desired.

Dessert Pizza made with M&M’S® Milk Chocolate Candies

Ingredients for Cream Cheese Spread:

8 oz cream cheese

½ T vanilla extract

1 c powdered sugar

1 T whole milk

Ingredients for Dessert Pizza:

2 T M&M’S® Milk Chocolate Candies, ¼” chopped

8 oz sugar cookie dough, prepared

10-11 strawberries, sliced

½ T chocolate sauce, prepared

Direction for Cream Cheese Spread:

Mix all ingredients and combine until smooth. Spread can be made in advance and stored refrigerated until assembly of the dessert pizza.

Assembled Dessert Pizza:

Preheat oven to 350°F.

Prepare sheet trays for baking by lining with parchment paper lightly sprayed with oil.

Roll out cookie dough to a 9″ round.

Bake for 10-12 mins until golden brown.

Cool completely before assembling dessert pizza.

To assemble, spread prepared cream cheese spread onto cookie, leaving about a 1” edge around the outside.

Scatter sliced strawberries, chopped M&M’S® Milk Chocolate Candies and drizzle with chocolate sauce.

Serve as shareable dessert pizza or in individual to-go pizza containers.

Buttermilk Donuts Made with all-new GALAXY® FUSIONS Chocolate

Ingredients for Donuts

3½ cups all-purpose flour

1 cup sugar

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1½ teaspoon ground nutmeg

¾ cup buttermilk

4 tablespoons unsalted butter, melted

2 eggs

1 egg yolk

Chocolate Glaze

1 cup chopped GALAXY® FUSIONS Chocolate

2 cups confectioners’ sugar, sifted

1 tablespoon light corn syrup

½ cup unsalted butter

¼ cup whole milk, warmed

2 teaspoons vanilla extract

Direction for Donuts

Preheat fryer to 375°F.

Combine 1 cup of flour, sugar, baking soda, baking powder, and salt. Set aside. In separate bowl, combine buttermilk, butter, and eggs.

In a mixing bowl, add wet ingredients to the dry and mix well. Add remaining flour and mix until just combined. Turn dough onto floured work surface. Roll with floured rolling pin to 1-inch thick.

Stamp out dough rings with floured doughnut cutter, re-flouring between cuts.

Carefully drop dough rings into fryer, four or five at a time, depending on fryer size. Turn doughnuts as they rise to surface with a slotted spoon. Fry doughnuts until golden brown, about 50 seconds per side.

Drain on paper towel-lined pan or wire rack. Repeat frying, returning fat to temperature between each batch.

Chocolate Glaze

Combine butter, milk, corn syrup, and vanilla in saucepan and heat over medium heat until butter is melted.

Decrease the heat to low, add 1/2 cup of chopped GALAXY® FUSIONS Chocolate and whisk until melted.

Remove chocolate mixture from heat. Using a hand mixer slowly add powdered sugar and beat until smooth.

Place chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Assembly

Top glazed donut rings with remaining chopped GALAXY® FUSIONS Chocolate and serve.

Top to Bottom Cheesecake

Ingredients

·1/4 cup + 1 tbsp. TWIX® Bars, crushed, 1/2″, frozen

·2 tbsp. Caramel sauce

·1 cup Whipped cream

·1 Cheesecake slice, plain, small

·1 tbsp. Chocolate sauce

Direction

Spoon 1/4 cup crushed TWIX® Caramel Cookie Bars into bottom of chilled dish.

Top with caramel sauce.

Top with whipped cream.

Place cheesecake onto whipped cream, sinking it one-quarter of the way into whipped cream.

Drizzle dessert with chocolate sauce.

Top with remaining crushed TWIX® Bars.

Serve immediately.

Suggestions

Experiment with other flavors of cheesecake.

Utilize crushed SNICKERS® Bar versus TWIX® Bars.

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