Are you hosting a New Year’s Eve party? The amount of fun people had together determines the joy and brightness of any celebration, which is why, despite being separated from friends and family, we make time to meet and spend holidays with our loved ones. The prerequisites to ensure fun at parties are good songs and yummy food.
If you are worried about what different you can bring to your dining table this new year’s eve, here are some amazing out-of-the-box recipes curated by ABP Live for you, check out once:
Jaggery Samosa:
Ingredients:
- Jaggery 1 cup crumbled fine (You can substitute with sugar)
- Milk powder 2 tbsp
- Almond 1 tbsp (chopped)
- Pistachio 1 tbsp (chopped)
- Raisins 1 tbsp (whole small)
- Clarified butter for frying
- Green cardamom powder 1 tsp
- Rose Water 2 – 3 tsp
- Roasted poppy seeds or post a dana 2 tbsp
- Ready-made samosa patti/strips or homemade ones (recipe for homemade posted below)
- Oil for frying
(The recipe is brought to you by Nidhi Singh, Co-Founder, Samosa Singh)
Southern Spice Sole Fish With Lemon Honey Sauce:
Ingredients:
- Fish Fillet – 180 gm ( 60 gm per piece )
- Salt – As per taste
- Ginger & Garlic paste – 30 gm
- Red Chilli powder – 01 tsp
- Turmeric – 1/4 tspn
- Curry Leaf chopped – 20 PC
- Black pepper crush – 1/4 tspn
- Curry Powder – 01 tsp
- Lemon Juice – 1 tsp
- Refined Oil – 30 ml
- Semolina – 50 gm
For Sauce:
- Lemon juice – 2 tbsp
- Ginger finely chopped – 1/2 tbs
- Soy sauce – 2 – 3 tbsp
- Honey – about 4 tbsp
- White and black sesame- 1/2 tbs
- Chop Coriander leaves – 1 tbs
Method:
- Take a nonreactive bowl and put all the above mention ingredients except fish and semolina.
- Mix well and all fish. Marinate fish in the spice mixture and keep it in the refrigerator for 2 hours, heat a nonstick pan and drizzle oil on it, coat semolina on marinated fish by dusting on semolina.
- Cook fish on a hot pan on both sides till it becomes crisp and cooked properly.
- Prepare the sauce. Mix everything together. Pour over grilled fish and serve hot.
(The recipe is brought to you by Chef Dheeraj Mathur, Cluster Executive Chef at Radisson Blu Hotel Kaushambi Delhi NCR and Radisson Blu Towers, Kaushambi Delhi NCR)
Orange And Beet Carpaccio:
Ingredients:
- 3 medium size beetroots
- 2 oranges, peeled and cut into wedges
- 25 gms arugula
- 2 tbspn extra virgin olive oil
- 20gms walnuts
- 25gms goat cheese
For The Dressing:
- 30ml fresh orange juice
- 20ml balsamic vinegar
- 30ml extra virgin olive oil
- 15gms honey
Method:
● Preheat oven to 190degree c. wash the beets properly. Wrap the beetroots in silver foil and place them on a baking pan. Bake for 25 minutes or until tender.
● While the beets are roasting prepare the dressing by whisking together the orange juice, olive oil, balsamic vinegar, and honey.
● Once beets are done roasting, peel the beets and slice them into 2-inch pieces and mix them with half of the salad dressing.
● Layer arugula on a plate or bowl then top with beets, orange wedges, walnuts, and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!
(The recipe is brought to you by Anuj Chaudhary, Corporate Chef, Barista Coffee Company)
