As we bid farewell to the old, and welcome the promises of the upcoming year, there's no better way to celebrate this day than with a collection of mouthwatering recipes that add a touch of culinary elegance to your New Year's Eve festivities. From savory appetizers to indulgent desserts and drinks- your 31st of December should be nothing less than a flavourful and unforgettable journey. Let the joy of cooking and the warmth of shared meals create lasting memories as we usher in a brand new chapter.
Here are some easy recipes shard by experts that will take the last day of the year on a culinary ride with lip-smacking delicacies and ever lasting memories.
1. Campfire Hot Chocolate (By Tanvir Vohra, Owner, Garden of Dreams)
Ingredients:
- 100g dark chocolate
- 500ml whole milk
- 2 cinnamon sticks
- 1 teaspoon vanilla
- 1 tbsp cocoa powder
- 1 tsp sugar
- 1 pinch salt
Method:
- Start by thinly chopping 100g of dark chocolate
- You want it to be at least 70% for that deep chocolate flavour
- Once the pieces are roughly the same size, set the chocolate aside and pour 500 ml of whole milk into a saucepan on your stove
- Add two cinnamon sticks and a little vanilla extract then turn the heat on the medium and begin whisking
- Cook, stirring frequently, until the milk starts to boil and the cinnamon has infused its flavour into the milk
- This will take roughly 10 minutes.
- Remove the cinnamon sticks, turn off the heat, and add 1 tbsp of high-quality cocoa powder
- Whisk to incorporate the powder into the milk, then remove from the stovetop and strain the mixture through a sieve
- This will remove any lumps and excess foam to ensure your hot chocolate is super creamy and smooth
- Return the strained mixture to the stove with the heat still turned off
- Add about a tsp of sugar (or more if you want it sweeter) as well as a pinch of salt
- This is really important as it will enhance the flavor of the chocolate which you can add next
- Turn the heat back on and stir until the chocolate has completely melted
- If you like it thicker, keep cooking for a few more minutes until it reaches your desired consistency or simply remove it from the heat and serve immediately
- Vanilla ice-cream is added and hot chocolate is poured along with marshmallows as dressing.
2. Lemon Grass Tea (By Tanvir Vohra, Owner, Garden of Dreams)
Ingredents:
- Lemon Grass Leaves 8-10 Strands
- Cardom - 2 Pieces
- Ginger 1 Inch
Method:
- Rinse your lemongrass to get rid of dirt and dust. Watch out for those sharp edges as you cut them, as they can deliver a sharp cut sometimes.
- Take two cup of water and boil it and add in your lemongrass leaves. This is also a good time to add grated or crushed ginger root if you prefer to use ginger along with cardomon.
- Once the Water becomes half, strain it and add the miture in a Cup
- Serve with Julian cut Ginger, lemon grass leave, lemon wedges and honey
3. Gajar ka Halwa (By Jayeeta Das, Owner, Punjabiyat)
Ingredients:
- Carrot: 1kg
- Sugar: 150 gm
- Milk: 300 ml
- Milk made: 50 gm
- Ghee: 50 gm
- Cashew nut: 30 gm
- Raisin: 20 gm
- Maowa: 40 gm
- Cardamom Powder: 1 Tsp
Method:
- First, open the gas take a non-stick pan, Put some ghee, and stir with a low flame. Then put carrot (grated) and stir it well until coming to change the carrot colours.
- Take another pan to help boil the milk, after which you can add this fried carrot.
- Continuously stir, when it's coming thick then put sugar, milk mate, cashew nut and raisin
- Stir it well, when it's done you can seasoning with cardamom powder and Ghee for flavour and keep it in a cold place.
4. Mongolian chilli Roasted Duck (By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants)
Mongolian inspired duck meat preparation tossed with yellow bell pepper in an intensely spicy mix of sauces, garnished with dry chillies.
Ingredients:
- Roasted Duck: 400gm
- Red Capsicum: ½ pc
- Yellow Capsicum: ½ pc
- Green Capsicum: ½ pc
- Button Mushrooms: 20gm
- Broccoli: ½ small broccolli
- Baby Corn: 2/3 sticks
- Onion: 1 ½
- Carrot: ½
- Oil: 1 ½ cup
- Dry Chilli: 1 tablespoon
- Garlic: 1 tablespoon
- Ginger: 1 tablespoon
- Celery: 5gm
- Salt: As per taste
- Sugar: As per taste
- Pepper: 1 teaspoon
- Chilli Paste: 1 teaspoon
- Tomato Sauce: 1 tablespoon
- Dark Soya: 1 teaspoon
- Light Soya: 1 teaspoon
- Oyster Sauce: 1 teaspoon
- Vinegar: 1 teaspoon
- Sesame Oil: 1 teaspoon
- Coriander Leaf: 5gm
Method:
- Take the whole duck and clean thoroughly under cold water.
- Add a bit of ginger, Chilli paste, chilli paste, salt, pepper, dry chilli, soya sauces in small quantities to dress the meat surface.
- Now roast the duck for 1 hour, 30 minutes and cut them into 4 pieces when done.
- No take a pre-heated pan and add in the refined oil to heat.
- Add garlic, ginger and chilli paste to sautee.
- Then one by one keep adding the capsicums, mushroom, broccoli and celeries.
- Add in all the duck meat and sautee in a mix of sauces, along with salt, pepper & sugar.
- Add a little bit of water and steam the duck for a semi gravy texture. Top it off with vinegar & coriander.
- Serve hot!
5. Grilled Lobster with Wine Sauce (By Bidyut Saha, Executive Chef, Taj Corbett Resort & Spa)
Ingredients
- Lobster 400 gm
- Broccoli, beans, mushroom, and baby corn 100 gm
- Zucchini ribbon 50 gm
- Double Cream 5 ml
- Potato mash 80 gm
- Garlic chopped 10 gm
- Onion chopped 10 gm
- Red Wine 30 ml
- Riccota Cheese 15 gm
- Salt & Pepper to taste
- Butter 5 gm
- Olive Oil 10 ml
- Egg yolks 02 nos
- lemon juice 10 ml
Method:
- Clean and devein Lobster, Marinate in mustard, lemon juice and seasoning
- For Wine sauce saute garlic & onion, add wine, salt and lemon rind
- Whisk egg yolks and cook until creamy in texture
- For Zucchini roll, make mixture with riccota cheese, chopped vegetable and seasoning.
- Grilled lobster until cooked
- Serve with wine sauce and Zucchini roll
6. Creme Brulee (By Executive Chef Diwas Wadhera, Eros Hotel)
Ingredients:
- Milk - 500 ml
- Cream - 500 ml
- Sugar - 200 grm
- Vanilla Essence – 5 Drops
- Egg yolks – 12 nos
Method:
- Warm the milk add whipped eggs and sugar mix well, keep aside.
- Clean the bowl and pour the mix and cook on double boiler
- After 6 min on double boiler transfer it in the oven at 160 degree for 12 minutes, and at the time of serving pour sugar and gratin.