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Recipes for your New Year's Eve party

December 30, 2013 19:54 IST

Recipes for your New Year's Eve party

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Saransh Goila

From healthy vegetarian fritters to quirky mocktails, here are some interesting festive recipes for you to try your hands on this New Year's eve.

Just when you were gearing up with preparations for the grand house party, we thought of bringing you some of the best recipes of appetisers, cocktails, mocktails and more.

We start off with these recipes shared by master chef Saransh Goila.

Achari Chicken Canape

Ingredients

  • 250 gm chicken breasts
  • 30 gm achari masala
  • 100 gm hung curd
  • 20 gm sprouts (Not mix only single budded ones)
  • 1 lettuce (Ice Berg)
  • 50 gm butter
  • 30 gms peeled garlic
  • 6 bread buns
  • 2 tbsp mustard oil

Method

  • Heat mustard oil on a high flame and then add achari masala to it. Cook the masala nicely. Take it off heat, let it cool down for 10 minutes.
  • Add hung curd to this masala.
  • Cut chicken into shreds and marinade it with the achari curd for two hours.
  • Shred the lettuce and store it in chilled water.
  • Now cook the marinated chicken on medium flame for 10 minutes. Keep it aside.
  • Add chopped garlic to softened butter. Now spread this butter on buns that have been sliced in half.
  • Toast these buns on a non-stick pan.
  • Assemble the canape. Take the toasted garlic bread. Place a lettuce leaf on it. Add the achari chicken on top.
  • Garnish with sprouts and serve.

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Image: Achari Chicken Canape
Photographs: Courtesy Saransh Goila

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Pomegranate puri

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Saransh Goila

Pomegranate puri

Here's a healthier way of having pani puri at home.

Ingredients

  • 10 pani puri shells
  • 1 cup black grapes (halves)
  • 1 cup apple (chopped)
  • 1 cup pomegranate kernels
  • 1 cup grapes (halved)
  • 50 gms soya sticks
  • 1 cup hung curd
  • 20 gms green chutney
  • 2 cups fresh pomegranate juice
  • 2 tbsp jaljeera powder
  • 2 tbsp lemon juice
  • 1 tbsp chaat masala
  • 10 nos mint leaves

Method

  • Make a chaat mixture by mixing grapes, pomegranate, apples, hung curd, chutneys, chaat masala, jeera powder, mint leaves, lemon juice, salt.
  • Mix pomegranate juice and jaljeera powder and left over mint together.
  • Fill the pani puri with the chaat mixture. Top with soya chaklis. Now fill it with pomegranate jaljeera drink and have a mouthful.

Image: Pomegranate puri
Photographs: Courtesy Saransh Goila
Tags: 1

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Mushroom and Apple Paniyarams

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Saransh Goila

Mushroom and Apple Paniyarams

Ingredients

  • 1 cup dosa batter
  • 1 tsp mustard seeds
  • 1/8 tsp hing
  • 1 sprig curry leaves
  • 1 apple
  • 1/2 tsp cinnamon powder
  • 2 tsp mint
  • ½ cup tender coconut
  • 1 onion
  • 200 gms mushrooms
  • ½ tsp red chilli powder
  • 1/8 tsp turmeric powder
  • Salt to taste
  • 2 tsp oil

Method

  • Chop the apple, onions, mushrooms, mint leaves finely.
  • Heat a pan with 1 tsp oil. Temper with mustard seeds, hing and curry patta pour this into the dosa batter. Then heat oil in the same pan and sauté the onions till translucent.
  • Add the chopped mushrooms and apple and saute for a minute till they soften. Add salt, turmeric powder, red chili powder, cinnamon powder, tender coconut, mint leaves and cook for three to four minutes. Keep aside.
  • Grease the paniyaram pan with oil. Heat it on high flame, then reduce it to medium. Fill the dosa batter into the holes, leave some margin for the filling.
  • Keep the flame on low. Now press the stuffing in the paniyarams from the top and upturn. So both sides are evenly cooked.
  • They will be soft and spongy. Do ensure they don’t burn! Serve them hot with either coconut chutney or tomato chutney.

Image: Mushroom and Apple Paniyarams
Photographs: Courtesy Saransh Goila

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Choconut Ladoo

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Saransh Goila

Choconut Ladoo

Ingredients

  • 1 cup cashewnuts
  • 1 cup dark chocolate nibs/grated chcocolate
  • 3/4 cup sugar
  • 2 tbsp rose water
  • 3 tbsp water
  • 1/4 tsp elaichi powder
  • 8 to 10 saffron strands
  • 1/4 cup melted ghee

Method

  • Dry roast the cashew nuts for two minutes and allow them to cool for sometime.
  • In the mixer, put it in a semi fine mode and make a coarse powder.
  • Heat the pan, add rose water, water and then sugar.
  • When it reaches 1 string consistency and bubbles rise up, it's ready.
  • Then add cardamom powder, saffron, cashew nut powder and ghee. Mix thoroughly in the sugar syrup.
  • Switch off the gas.
  • Apply ghee on your palm and while the mixture is still warm, make small balls. Put in the refrigerator for five minutes to cool.
  • Now coat it with chocolate nibs.
  • Your chocolate and cashew ladoo is ready to be binged upon!

Image: Choconut Ladoo
Photographs: Courtesy Saransh Goila

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Baby corn fritters

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Kanchan Maslekar

Baby corn fritters

Ingredients

  • 10 to 12 baby corn
  • 2 tsp low fat butter
  • 2 tsp cornflour
  • Pepper corns

For the green chutney

  • 1 cup chopped pudina leaves
  • ½ cup chopped coriander leaves
  • ½ cup sliced onions
  • 1 tbsp lemon juice
  • ¼ tsp sugar
  • 3 to 4 chopped green chillies
  • Salt to taste

Method

  • Boil the baby corn in salted water till they are soft. Grind together the ingredients for the chutney to make green chutney.
  • Add the baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
  • Heat the butter in a pan; add the marinated baby corn and saute on a medium flame for a minute. Add salt. Add a tsp of pure ghee for a smoky effect.
  • Add black salt and salt and sauté on a medium flame for another two to three minutes.
  • Serve hot with onions and lemon wedges.

 


Image: Baby corn fritters
Photographs: Brian Snelson/Wikimedia Commons

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Roasted aubergine dip with veggies

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Kanchan Maslekar

Roasted aubergine dip with veggies

Ingredients

For the dip

  • 1 roasted aubergine
  • 1 finely chopped onion
  • 1 finely chopped or grated cucumber
  • 3 garlic cloves crushed
  • 1 finely chopped green chilli
  • Olive oil
  • 1 tsp coriander seeds
  • 1 tsp chilli powder
  • 1 lemon
  • A dash of chaat masala
  • Coriander leaves (chopped)
  • 100 gm hung curd
  • Salt and pepper to taste
  • Veggie sticks
  • Parboil carrot
  • Radish
  • Cucumber
  • Broccoli
  • Zucchini
  • Beetroot sticks

Method

  • Mash the roasted aubergine.
  • Add the onions, cucumber, garlic cloves, crushed coriander seeds, chilli powder to the hung curd.
  • Mix together the aubergine and the curd and the other spices.
  • Chill and serve with veggies and a dash of chaat masala.

Image: Roasted aubergine dip with veggies
Photographs: Miansari66/Wikimedia Commons
Tags: Zucchini

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Mix dal kebabs and Grilled greens

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Kanchan Maslekar

Mix Dal Kebabs

Ingredients

  • 3/4 cup chana dal
  • 3/4 cup moong dal
  • 1/4 masoor dal
  • 1/4 cup toor dal
  • 1 1/2 cup finely chopped onion
  • 1/2 cup finally chopped coriander leaves
  • 1 boiled potato
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 cloves
  • 1 cinnamon stick
  • 2 tbsp coriander finely chopped
  • 3 red chillies
  • 2 tbsp rice flour
  • 1 tbsp fennel seeds
  • Low fat butter
  • Salt to taste

Method

  • Soak the dals in water for two hours put in the blender.
  • Add red chilies, ginger, garlic, cloves and cinnamon and grind coarsely. Ensure the mixture is dry.
  • Add chopped onions, coriander, fennel seeds and salt. If needed add rice flour or a boiled potato.
  • Make small kebabs of the mixture. Shallow fry in a frying pan using some oil. Serve hot

Grilled Greens

Ingredients

  • 7 to 8 fresh asparagus spears
  • 7 to 8 green beans
  • 1 tsp olive oil, salt and pepper. (You can also add finely chopped garlic cloves)

Method

  • Cut one inch pieces of asparagus and beans.
  • Add the beans to boiling water and drain after two minutes. Put them in ice cold water to retain the fresh green colour.
  • Smear the asparagus and beans with olive oil.
  • Heat the grill (or an iron griddle) and heat the greens till soft.
  • Add salt and pepper and serve immediately.
  • To try a different version, heat some butter and add finely chopped garlic to the beans.

 

 


Image: Mix dal kebabs
Photographs: Miansari66/Wikimedia Commons
Tags: 1

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Tofu Tit-Bits

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Kanchan Maslekar

Tofu Tit-Bits

Ingredients

  • 200 gms tofu
  • 1 tsp salt
  • A pinch of turmeric
  • 1/4 cup yoghurt
  • 2 tbsp olive oil
  • 4 whole red chillies
  • Pinch of asafetida
  • 1/4 onion seeds
  • 1 tsp coriander seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp black pepper
  • 1/2 tsp fennel seeds

Method

  • Cut the tofu in half inch pieces.
  • Dry roast the onion seeds, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for one to two minutes.
  • Crush the seeds and add to the yoghurt.
  • To prepare the marination, add the spices to the yoghurt add salt to taste and crushed dry chilli as per your requirement.
  • For the marination, mix yoghurt, turmeric and salt. Set aside. Add the tofu pieces and shallow fry in a heated pan.
  • To serve, insert toothpicks on the pieces and serve with green chutney or tomato sauce.
  • You can also add dry pickled (achaar) masala to the tofu, before shallow frying.

Image: Tofu Tit-Bits
Photographs: Miansari66/Wikimedia Commons
Tags: 1

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Bombay Mary and Tom Collins

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Praveen Kumar

Bombay Mary

Ingredients

  • 90 ml vodka
  • 120ml tomato juice
  • A pinch coriander powder
  • A pinch celery salt
  • Soy sauce as per taste
  • A dash or two Worcestire sauce
  • 1 or drops tabasco sauce
  • ¼ tsp lemon juice
  • Ice cubes crushed
  • Curry powder as per taste

Method

  • Combine all the ingredients in a mixing jug. Stir well.
  • Strain into a chilled glass or tumbler.
  • Serve at once

Tom Collins

Ingredients

  • 100ml gin
  • 75 ml lemon juice
  • 15ml sugar syrup
  • Soda
  • Cocktail cherry

Method

  • Mix the gin, lemon juice and sugar syrup in a glass half filled with ice.
  • Top up with soda.
  • Garnish with cherry.
  • Serve.

Image: Bombay Mary
Photographs: cbgrfx123/Wikimedia Commons

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