New Year Treats

Menu: Soupy Noodles And Vegetables In Coconut Sauce with exotic Spicy Chicken Fried Rice With Crispy Basil Leaves, followed by Butterscotch Icecream With Cherries.

Shopping list: 

200 gm chicken keema

200 ml pack coconut milk 

150 gm egg noodles

150 gm carrots 

3 fresh red chillies 

1½ kg butterscotch ice cream

1 8-inch round vanilla sponge cake

1 small bunch fresh basil leaves

1 egg 

1 medium zucchini 

1 broccoli

1 Chinese cabbage 

1 lemon grass stalk

1 small tin cherries

1 bottle red curry paste 

1 bottle light soy sauce

1 bottle chocolate sauce

1 bottle fish sauce

For faster preparation: 

For the Spicy Chicken, pound 2 red and 1 green chillies with the garlic and salt in a mortar and pestle. Transfer paste in glass bowl, cover with clingfilm and refrigerate till needed. You can also fry the basil leaves and keep in an air tight tin. Prepare the rice, and hardboil the egg. For the noodles, sauté the lemon grass and red curry paste with the onion and garlic. Add the vegetables and stock and cook till vegetables soften. Cool and refrigerate. Assemble the ice cream dessert and freeze.

How to go about it:

Add the noodles and remaining ingredients for the soup and allow it to cook on low heat. Meanwhile prepare the spicy chicken completely. Serve the meal immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.