Tuesday, Jan 22, 2019 | Last Update : 05:08 AM IST

Ringing in the New Year!

Published : Dec 29, 2017, 12:13 am IST
Updated : Dec 29, 2017, 12:15 am IST

It’s almost New Year’s Eve and many are gearing up to attend lavish New Year’s parties.

Vietnamese sandwich
 Vietnamese sandwich

It’s almost New Year’s Eve and many are gearing up to attend lavish New Year’s parties. And after a night of fun, all you’d want is something easy to make, yet tasty. Here are a few recipes that are not only delicious, but will also go easy on your stomach after a long night!

Vietnamese sandwich


(Bánh mi) (A marriage between the French baguette and Vietnamese flavours resulted in the Bánh mi. Easy to make, full of flavours and healthy to eat!)


4 6” hot dog buns
1 large cucumber, seeded and sliced
1 tomato, seeded and sliced
1 small capsicum, sliced
½ cup of shredded carrots
½ cup of sliced onions
1 bunch of coriander leaves
1 cup of grilled
tofu or paneer
1 tsp vinegar
4 tsp toasted sesame
for the sauce
1 tbs soya sauce
1 tbs chilli sauce
1 tsp tomato sauce
1 tsp lemon juice
1 tsp finely chopped ginger
1 tsp green chilli chopped
½ tsp chilli flakes
½ tsp pepper
Salt to taste


Toss the carrots and the onion with the vinegar and keep them aside for half an hour. Split the buns length wise keeping one side intact and toast them. Lightly press the cucumber, tomato and the capsicum with a paper towel to take out the extra water. Mix all the ingredients for the sauce and whisk. Toss all vegetables (except the coriander) in the sauce. Divide into four portions and fill the toasted buns with this salad mix. Divide the grilled tofu/paneer equally and layer on top. Top with the coriander leaves, sprinkle the sesame and close the sandwich. Take a big bite and enjoy!

Baked chapati rolls


6 chapatis (around 6” diameter)
for the vegetable filling
3 cups boiled mixed vegetables (finely chopped mix of
carrots, beans, cauliflower,
potato, peas and corn)
1 capsicum, chopped
1” pc of ginger, chopped
2 green chillies, chopped
2 tbsp coriander, chopped
½ tsp garam masala
¼ cup grated cheese
for the sauce
4 tomatoes
1 onion
2 cloves garlic
2 tbsp tomato sauce
1 tsp chilli sauce
1 dry red chilli
1 cardamom
1 small pc cinnamon
2 peppercorns
1 clove
1 tbsp butter
Salt to taste
for the cheese layer
½ cup grated cheese
¼ cups bread crumbs


To make the vegetable filling mix everything together. For the sauce put all ingredients in a pressure cooker (except the butter) add ½ cup of water and cook on a low flame for one whistle. Cool the mixture. Put in a mixer and blend well. Strain and heat the sauce. Simmer till it thickens slightly and then add the butter.
Divide the vegetable filling into six portions. Put each portion on a chapati and roll. In a bakeing dish spread a little sauce and layer the rolls on top of the sauce. Mix the bread crumbs and the cheese and sprinkle on the top. Bake in medium heat for 20 minutes. Put the oven on high and heat for another 10 to 15 minutes to gratinate the top. Serve hot.

Rice mexicana

(Done in a jiffy with ingredients found in most kitchens!)

6 cups of boiled rice
1 cup boiled rajma
I onion, chopped
1 capsicum, chopped
I tomato, chopped
1 tsp garlic, chopped
1 tbsp coriander chopped
1 tbsp jalapeños chopped
½ tsp chilli flakes
½ tsp pepper
2 tbs tomato sauce
1 tbsp chilli sauce
1 tbsp oil
Salt to taste


Heat oil and sauté the onion and garlic till soft. Add all the other ingredients toss thoroughly. Serve hot.

Plum cake trifle

(Plum cake left over from Christmas? Fear not, give it this trifle makeover!)


2 cups chopped plum cake
2 cups of chopped fruits (any mixture of apples, pomegranate segmented orange, strawberry, grapes, tinned pine apple etc)
2 cups of whipped cream
2 tbsp mixed jam
½ cup fruit juice
1 cup chocolate shards


Soften the jam with a spoon and mix with the chopped fruits. Layer the plum cake in the dish and soak with the fruit juice. Put the fruit layer on top and spread evenly. Top with the whipped cream and spread. Sprinkle on the chocolate shards. Chill for at least three hours before serving.

Oreo cake waffle


4 waffles cones
for chocolate cake
1½ cup flour l 1½ tsp baking powder l ½ tsp baking soda l 3 tbsp cocoa powder 1 tsp vanilla extract l 1 cup
condensed milk l ½ cup curd
½ cup butter
for oreo mousse l 1 cup heavy whipping cream l 1 cup melted and cooled white chocolate
1 cup oreos finely crushed


Sift flour, baking powder, cocoa powder and keep aside. In a bowl whisk curd, baking soda, condensed milk and butter. Add in vanilla and the flour mixture. Fold in the batter to ribbon consistency. Bake in a pre heated oven at 1800C for about 30 minutes. Now whip heavy cream till soft peaks. Add in white chocolate and crushed oreos, and mix. To assemble the dish, take a waffle and fill the oreo mousse at the bottom. Then fill in with crumbled chocolate and cake and again layer with the mousse. Continue till the waffle is full. Frost the top just like an ice cream.

Tags: new year’s eve