Planning to cook party-worthy food for New Year's Eve? Try these recipes

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posted on 8 years ago — updated on 1 second ago

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So, you don’t have even a single friend to ring in the New Year? And most of your chums have successfully found a way to attend the hottest parties in the town, leaving you with just nobody to celebrate? If this is exactly what you are experiencing, don’t think of spending New Year’s Eve alone; think of it as an opportunity to bring out the hidden chef in you. While we know learning to cook a new dish may seem tough to many, it isn’t really all that hard. Make the most of the upcoming long extended weekend. Happy cooking.

Read on to know about the most glamorous and easy recipes to celebrate the New Year.

Butter Milk Chicken Popcorn

Chef Alok Verma, The Imperial

Ingredients

Boneless chicken: 1kg

Butter milk: 300ml

Sea salt: 5gm

Refined flour: 150gm

Baking powder: 5gm

Dried oregano: 5gm

Black pepper: 5gm

Vegetable oil: 1ltr

Bbq sauce for dipping (optional)

Method

Cut the chicken in small equal bite sized pieces.

Marinate the chicken with butter milk, salt and let it stand for one hour in refrigerator.

In a large plastic bag combine the flour, salt, baking powder, oregano and black pepper and shake well.

Remove the chicken pieces from the marinade and add it to the plastic bag, shake well to combine.

Carefully Remove chicken from the bag and fry in a hot oil until golden brown.

Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.

Chocolate Strawberries

Cafe Mangii

Strawberries (fresh): 500gm

Calebaut Chocolate (Dark): 100gm

Calebaut Chocolate (milk): 100gm

Calebaut Chocolate (white): 30gm

Butter paper: 1 sheet

Method

Wash the strawberries thoroughly keeping the leaves intact drain excess water and pat dry.

Put the dark and milk chocolate into separate heatproof medium bowls. Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper.

Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken.

Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate. Twist the strawberry so that the chocolate forms a "tail" at the end. Set strawberries on the parchment paper. Repeat with the remaining strawberries, once the chocolate has chilled use the white chocolate garnish.

Gajar Halwa Cups with Vanilla ice-cream

Chef Ram, Hadippa, Rajouri Garden

Ingredients

Large carrots grated: 6

Ghee or butter: 1/2 cup

Whole milk: 3 cups

Sugar: 1 cup

Heavy Cream: ¼ cup

Cardamom Powder: 1/2 teaspoon

Chopped Cashews: 3 tablespoon

Chopped Almonds: 2 tablespoon

Chopped Pistachios: 1 teaspoon

Method

In a pan, melt the ghee over medium heat; add cashews, almonds and pistachios. Lightly toast the nuts and add the grated carrots.

Add Milk, Increase the heat and let it boil. Reduce heat to medium again and cook for 30 minutes, mixing occasionally, until the carrots become soft and tender. And milk starts drying.

Mix in sugar, heavy cream and cook for 20-25 minutes. Once thickened, remove from heat, add cardamom powder, mix and let cool.

Take muffin moulds and wrap it with plastic stretch wrap, take 2 tablespoons of Carrot Halwa, press into muffin mould – firmly around the sides and bottom forming a cup. Refrigerate for an hour until firm.

When ready to serve remove from mould, add a scoop of vanilla ice cream, garnish with chopped pistachios and serve chilled.

Turkish Tostada

Falafel’s

Ingredients

Wrap/ flour tortilla (8 inch): 1

Hummus: 50gm

Refried Beans: 20gm

Salsa: 50gm

Cream: 100gm

Mozzarella Cheese: 40gm

Coriander: 20gm

Cheddar Cheese: 30gm

Garlic: 20gm

Chilli Flakes: 2gm

Oil: 10ml

Method

To make cheese sauce, heat oil in a pan then add the chopped garlic, cream and

grated cheddar and cook till all cheese melts.

Cut lashes into the 8 inch tortilla and deep fry till crispy.

Pat dry the tortilla to remove excessive oil . Apply the hummus, refried beans, salsa and American cheese sauce.

Grate the mozzarella cheese and spread the chilli flakes.

Bake till the cheese is golden brown and cut into 4 pieces and serve hot.

Kulkuls

Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels

Ingredients

Refined flour (maida): 1 kg

Thick coconut milk: 1 ½ cup

Sugar: 10 teaspoon

Salt: 1 teaspoon

Butter: ½ cup

Egg: 1

baking powder: ½ teaspoon

Method

Dissolve all ingredients mentioned above except the maida in a wide vessel and when sugar and butter are dissolved properly, add maida.

If you feel the dough sticky, you may adjust it with additoonal maida and coconut milk.

Ensure the dough is kneaded well for the optimum result.

Set this aside for a while (dough should be soft) covering with a damp cloth. When you see the dough rise, make small balls and then form into Kidiyo shapes on a fork or on a greased comb.

Place it on a greased plate and deep fry them in hot oil.

For sugar coating/icing

Next day, prepare sugar syrup. For 250 grams sugar, add 1 cup water. When it thickens, add 1/2 teaspoon cardamom powder to the kulkuls and shake them well. Pour quickly on a flat surface and air them to prevent sticking.

In case you are not able to manage thick coconut milk, Use 7-8 teaspoon coconut milk powder and dissolve it in 1 ½ cup of water to get a thick coconut milk consistency.

Chilli Coriander Crusted Sole with Wild Rice Pilaf And Pomegranate Salsa

Executive Chef Tanuj Nayyar, Jaypee Residency Manor, Mussoorie