New year’s Eve Recipes

New year’s Eve menu delicious appetizers, main course,healthy Salad,beautiful desserts.


    • Starter-Aloo Nazakat(fried potato  cases stuffed with cottage cheese stuffing, marinated in spicy yogurt and baked)
    • Dahi vada
    •  Shaam savera kofta curry
    • Double Dal Tadka
    • Coconut beet root stir fry
    • Cucumber salad
    • Stuffed paneer curry
    • Naan
    • Motia pulav
    • Rasmalai
    • Carrot halwa

Aloo Nazakat/Nazakath

ALOO NAZAKAT/NAZAKATH  is inspired by Master chef Sanjeev kapoor.Aloo Nazakat is unforgettable delicious dish  .It can served as starter/appetizer/snack/main course.

Ingredients(serving-6 pieces )


  • Potato large size-2
  • Cottage cheese-1/2 cup grated
  • Ginger garlic paste-1/2 tsp
  • Green chili-1 tsp finely chopped
  • Coriander leaves- 1 tbsp finely chopped
  • Chaat masala-1/2 tsp
  • Black salt-1/2 tsp
  • Cashewnut-1 tbsp finely chopped(optional)
  • Cooking oil for deep frying
  • For marination-
  • Hung curd-3 tbsp
  •  Salt-1/2 tsp
  • Black salt-1/4 tsp
  • Roasted gram  flour-2 tsp
  • Red chili powder-1/2 tsp
  • Cooking oil-1/2 tsp
  • Garam masala-1/2 tsp


Step 1 – Peel and scoop potato and make shell all around.Keep potato in water for 30 minutes.Take out potato from water and wipe with kitchen towel (So it will absorb less oil and make crispy shell).

Step2-Heat sufficient oil in a pan for deep frying potato.Place potato in hot oil and cook 7-8 minutes till golden brown in all sides,keep aside.Also fry scooped potato  portions till crispy it will take 3-4 minutes.Keep  in kitchen towel and cool it for 5 minutes chop up  fine ,keep aside.

Step3-For stuffing-In a bowl take grated cottage cheese,ginger garlic paste,,chopped green chili,chopped coriander leaves,black salt,chat masala,chopped fried potato,cashew nut mix it well.Take fried potato shell and stuff with stuffing proper keep aside.

Step4-Marination-In a bowl take hung curd,roasted  gram flour,salt,1/2 tsp oil,red chili powder mix well.Take stuffed potato shell and coat with marinade  proper and cover with cling film and keep in refrigerator for15-20 minutes.

Step5-Grease baking pan and keep marinated potato. Preheat the oven to 180 degree (convection  mode),place baking pan and cook 20 minutes.After 20 minutes take out potato shell and cut in to small pieces and serve hot. Enjoy it!!


Dahi Vada

Dahi Vada  is a  most popular snack in India. It is soft, fluffy vada  topped with yogurt, chutney.  Dahi Vada is served as chaat, snack as part of the meal during festival and party.

Ingredients (For -10 pieces)

  • Vada
    • Urad dal – 2 cup
    • Cumin seed – 1 tsp
    • Black paper powder – 1 tsp
    • Cashewnut-4-6 pieces
    • Raisins-6-7 pieces
    • Salt – 1tsp(to taste)
    • Cooking oil – For deep frying
  • Curd topping
    • Curd – 3 cup(whisked)
    • Sugar – 1/2 tsp
    • salt – 1/2 tsp
    • black paper powder – 1/2 tsp
    • Cumin powder – 1/2tsp
  • Green chutney
    • Coriander leaves – 1cup
    • Mint leaves – 1/2 cup
    • Green chili – 2
    • Lemon juice – 1 to 2 tsp
    • Salt – 1/2 tsp
    • Cashew nut – 7 to 8 pieces
  • Tamarind Date chutney
    • Tamarind – 1/2 cup
    • Date – 1/2 cup
    • Jaggery – 1 tbs
    • Cumin powder-1/2 tsp
    •  Black paper powder-1/2 tsp
    •  Salt – 1/2 tsp as per taste
    • Black salt – 1 to 2 tsp as required
    • Red chili porder-1tsp


Step 1 – Wash and soak the urad dal for overnight(at least 8 -10 hours)  in lots of water.

Step 2 – In grinder take dal  and add all ingredients( except oil and salt) and grind, make smooth fluffy batter (u can add 1-2 tbs water).

Step 3 –Take batter in bowl and mix for 5-7 min then add salt and mix again 1-2 minute. Keep this batter in freeze for 30 minutes for perfect fluffy vadas.

Step 4 – Heat oil for frying on medium hot oil,take small lemon size ball in palm and make hole in the center with finger and give doughnut shape.

Step 5 – Slid the vada in hot oil fry in low medium flame  until both side crispy and golden brown.

Step 6 – Take out vada and keep in tissue paper and fry all vadas in similar way. Cool it  all vadas for 10  minutes.

Step 7 – Take water in large bowl and deep all vadas for 1-2 hours. After 2 hours take out vadas in plate and remove excess water.

Step 8 – Take bowl and whisk curd,black paper,cumin powder,sugar,salt then add all vadas  keep aside for 30  minutes.

Step 9 -Take all ingredients of green chutney(except lemon juice)in  grinder add one tbsp water  make fine paste.Add lemon juice mix very well.

Step 10 – In a pan,take water,date tamarind  and cook 10 minutes ,cool it,and  the  mixture strain through a strainer.Take puree and add all ingredients cook for 10-15 min until it get thick and dark color. Cool it.

Step 11-Serve-In a bowl take dahi  vada ,pour 1 spoon green chutney and one spoon tamarind chutney and enjoy it.


  • Fry vadas in low medium flame  for crispy outside and softy inside texture.
  • Do not add salt when grinding otherwise batter becomes runny.
  • For perfect shape keep batter in freeze for 30 minutes.
  • For Date and Tamarind chutney if u want sweet taste u can increase quantity of date, if u want  sour taste  increase tamarind quantity.

Shaam Savera Kofta  Curry

Shaam Savera Kofta  is a famous Indian main course. It is prepared  using paneer with  spinach and cooked in creamy gravy. It is healthy, delicious  dish.


  • Paneer – 1/2 cup
  • Spinach – 2 cup
  • Tomato – 2 chopped
  • Gram flour – 4 tsp
  • Coriander leaves – 1 tsp finely chopped
  • Cumin seed – 1tbsp
  • Green chili – 1 finely chopped
  • Black paper powder – 1tbs
  • Corn starch-1 tsp
  • Salt- 1/2 tsp, to taste
  • Cooking oil – 3 tbsp
  • Onion – 1 finely chopped
  • Tomato – 2
  • Garlic – 4 to 5
  • Ginger-1 tsp paste
  • Cumin seed – 1 tsp
  • Red chilly powder – 1 tbs
  • Garam masala – 1 tbs
  • Cashew nut- 6 to 8 pieces


Step 1 – Take  one cup water in a saucepan and add chopped tomato, garlic and cashew nut then boil it for 5-10 minutes till mixture gets soften. Switch off flame and add ginger paste, mix and cool it aside.

Step 2 – Boil water in a pan add washed spinach leaves cook 2-3 minutes, remove from heat and quickly wash with cold water, squeeze out excess water and chop finely.

Step 3 -Take paneer in a plate add salt mix it proper and make small round ball from it and keep aside.

Step 4 -Heat 2 tsp oil in a pan add 1/2 tsp cumin seed, when seed crackle add 1 grated garlic, green chili then saute it, add gram flour then saute it for 60 seconds. Add chopped spinach, chopped coriander leaves and cook until the mixture dry. Add salt and mix well then remove from heat and let it cool.

Step 5 -Take lemon size spinach mixture and flatten it, keep one paneer ball in the center and close it proper give round ball shape. Roll on this ball in corn starch and make all ball similar way then keep aside.

Step 6 – Take nonstick pan and add  oil for frying kofta.

Step 7 – Place kofta on oil, fry till it becomes golden brown in low heat  for 2-3 minutes. Once done then keep aside.

Step 8 – In the same pan add onion and fry it for 1  minute( don’t cook for long time) and keep it aside.

Step 9- Grind onion together with cooled tomato mixture(don’t add water).

Step 10 – In same pan add cumin seed , red chili powder, garam masala and tomato-onion paste and saute for 3 -4 minutes then add salt & 2 tbsp water then stir very well.

Step 11 – Add Shaam Savera kofta in gravy and cook for 1  min ,switch of flame and garnish with fresh cream serve hot with roti/naan.


Double Dal Tadka

For Dal-
  • Tuar dal-1/2 cup
  • Split bengal gram-1 tbsp
  • Urad dal-1 tbsp
  • Split moong dal-1 tbsp
  • Red lentil-1 tbsp

first tempering

  • Cumin seed – 1 tsp
  • salt-1 tsp as per taste
  • Tomato-1 tbsp chopped(optional)
  • Garlic-1 tbsp chopped
  • Red chili powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Bay leaf-1-2
  • Cooking oil-1 tbsp

For second tempering-

  • Cumin seed-1/2 tsp
  • Mustard seed-1/2 tsp
  • Whole red chili-1
  • Asafoetida-1 pinch
  • Ghee-1 tbsp
  • Salt-1/2 tsp as per taste
  • Coriander leaves-1 tsp finely chopped for garnishing



Step1-Wash all dal with 3-4 times and keep aside.Heat pressure cooker add cooking oil, add bay leaf,garlic ,tomato cook 2-3 minutes add spices,salt mix well. Add dal and 4 cup water and pressure cook for 3-5 whistles,reduce flame and cook in low flame for3-4 minutes,keep aside.

Step4- Heat ghee in a pan add mustard seed,cumin seed, when seed crackled add,Whole red chili, asafoetida pour tempering into dal cover it. Garnish with coriander leaves and serve it.

  Coconut flavored beet root


  • Beet root-1 cup cut into small dice
  • Mustard seed-1/2 tsp
  • Urad dal-1 tsp
  • Whole  Red chilli-1-2
  • Curry leaves-5-6
  • Coconut-1/2 cup fresh grated
  • Salt- to taste
  • Cooking oil-1 tbsp
  • Lemon juice-1 tsp (optional)



Step 1 – Heat a pan add 1 tsp oil ,add mustard seed  when  seed crackle,add urad dal saute it until it turns light brown,red chili, curry leaves saute for 30 seconds then add beet root, mix well and cook 3-5 minutes then add coconut saute it for 30 seconds, mix well and remove from heat.Add lemon juice serve  hot.

Cucumber salad



  • Olive oil/Sesame oil-1 tbsp
  • Honey/brown sugar-1 tsp
  • Soya sauce-1 tsp
  • Salt-1 pinch
  • Garlic-1 tbsp finely chopped
  • Thai red chil-1/2 tsp finely chopped
  • cucumber,cut in to spiral shape-1 bowl
  • White sesame seed-1 tbsp, roasted
  • Vinegar-1 tsp



Step 1 –In a bowl take olive oil,garlic,salt,soy sauce,chili,vinegar and mix it keep aside.

Step 2- In a bowl take spiral /noodles/chopped/stripes cucumber pour mix vinegar sauce in to cucumber and mix it.Sprinkle sesame seed and serve quick.

Stuffed paneer  curry

 Paneer cubes stuffed with dry fruit stuffing and deep fry,then cooked in tomato-onion gravy.


  • For deep fry stuffed paneer cubes
    • Paneer – 200 grams,cut in to big cube
    • Raisins – 1 tbs finely chopped
    • Cashew nut- 2 tbs finely chopped
    • Green chutney – 2 tbs( made with coriander,mint,chilly)
    • Cumin powder – 1tbs
    • Black paper powder – 1 tbsp
    • Corn starch – 1/2 cup
    • Salt- 2 pinch
  • For gravy
    • Cooking oil -3 tbsp
    • Onion – 1 finely chopped
    • Tomato- 2
    • Garlic- 4 to 5
    • Whole red chili – 2
    • Cumin seed – 1 tsp
    • Red chilly powder – 1 tbs
    • Garam masala – 1 tbs
    • Kasuri methi- 1 tbs crushed
    • Coriander leaves – 1 tbs finely chopped
    • Cashew nut- 6 to 8 pieces


Step 1 – Take  one cup water in a saucepan and add chopped tomato, whole red chili,garlic and cashew nut then boil it for 5-10 minutes till mixture soften. Switch off flame and cool it aside.

Step 2 – In a plate take all stuffing for paneer cubes and add 2 -3 tbsp crumbled paneer, mix everything then keep it aside.

Step 3 –Cut paneer in to cube and center of cube remove paneer and make cavity for stuffing.feel cavity with stuffing and keep aside.

Step 5 –   In a bowl take corn starch and add 2 tbsp water and mix it and make paste.

Step 6 – Take nonstick pan and add  oil.

Step 7 – Dip paneer cubes in corn starch paste and fry till it becomes golden brown in medium hot oil. Once done then keep aside.

Step 8 – In the same pan add onion and fry it for 1  minute( don’t cook for long time) and keep it aside.

Step 9- Grind onion together with cooled tomato mixture(don’t add water).

Step 10 – In same pan add cumin seed , red chili powder, garam masala and tomato-onion paste and saute for 3 -4 minutes then add salt & 2 tbsp water then stir very well.

Step 11 – Add paneer sandwich in gravy and cook for 1 to 2 min then add kasuri methi.   Garnish with coriander leaves and serve it hot.



Naan is  originated from South  Asia. It is also popular in Middle East. Fluffy, soft Naan can be served with any kofta/paneer curry.


  • For Naan
    • All  purpose flour – 2 cup
    • Salt – 1/2 tsp as per taste
    • Sugar – 1 tsp
    • Baking soda – 1/2 tsp
    • Yogurt – 1/4 cup
    • Lukewarm water-1/2 cup as required
    • Oil – 1 tbsp


Step 1 -For Naan- Take  all purpose flour  in a bowl, add, baking soda, sugar, yogurt, salt,oil and make soft,smooth dough(knead 10 minutes), cover it and keep aside for 2-3 hours.

Step 2 – Take lemon size ball from dough , apply little oil on ball cover for 10 minutes.

 Step 3 – After 10 minute take ball dust some dry flour,  roll out with help of rolling pin/  press with hand and flatten give little oval shape and little thick like paratha.

Step 4 –  Heat inverted  tawa in high flame .

Step 5 -Take  flatten naan and put some water on top and place on hot griddle/tawa’

Step 6 – When naan  bubbling and dough start drying then turn griddle cook naan in above flame, it will fully puff,remove from heat. Apply butter serve hot.

Motia Pulav-


  • For Kofta(small size kofta/motia)
    • Green chili – 1 (finely chopped)
    • Cottage cheese/paneer – 1/2 cup
    • Boil potato – 1
    • Garam masala – 1/2 tsp
    • Cumin powder – 1/2 tsp
    • Black paper powder – 1/2 tsp
    • Raisin – 4 to 6 (finely chopped)
    • Corn flour – 1 tbsp
    • Salt – 1/2 tsp(to test)
    • Cashew nut- 2 to 3(finely chopped)
    • Coriander leaves-1tsp(finely chopped)
  • For Pulao
    • Basmati rice – 1 cup
    • Cooking oil/Ghee
    • Carrot – 6 to 7( julienne cut)
    • Cinnamon – 1 stick
    • Cloves – 3 to 4
    • Bay leaf – 1 to 2
    • Cumin seed-1 tsp
    • Red chili powder – 1 tsp
    • Ginger and Garlic paste – 1 tsp
    • Fresh tomato puree – 1/2 cup
    • Coriander /Mint leaves – 1tbsp
    • Garam masala – 1tsp
    • Salt – 1 tsp (to taste)
    • Whole black paper – 4 to 5
    • Onion – 2 (thin  half moon slice)
    • Lemon juice – 1 tsp


Step 1 – Wash and soak rice for 30-45 minute.

Step 2 – Take bowl add all ingredients for kofta(except) mix it proper and make soft dough.

Step 3 –  Make small ball from dough and coat with corn flour.

Step 4 –Heat oil  in a nonstick pan fry all kofta keep aside. In this hot oil fry onion until crispy and golden keep aside.

Step 5 –In this hot oil add 1/2 tsp cumin seed,cardamom, cloves,bay leaf,cinnamon,  mix it and add soaked rice, salt and 3 cup water mix it and cook until almost done. Strain rice with help of colander and keep aside

Step 7 – Heat oil in nonstick pan add whole black paper, 1/2tsp cumin seed then add ginger- garlic paste saute then add carrot saute it,add tomato puree mix it cook 2 minutes until tomato separate  from oil add fried onion in layer form ,then add koftas and mint leaves layer form then add  cooked rice in layer form  then add saffron. Cover it and cook in low flame 8-10 minutes.Remove from heat and allow to rice to sit for 10 minutes so aroma of the all spices infuse better.

Step 8 – Before serving garnish with fried onion, fried  cashew nut, pomegranate seed, fresh coriander/mint leaves and drizzle lemon juice.

NOTE : Do not stir rice, it will break.


Rasmalai is made from rich cottage cheese cake (Rosogolla) without crust deep in thick  flavored sweet milk.Soft Rasmalai is  easy to make at home  within 1  hour.Bengali Rasmalai  fresh  in same day.

Ingredients (serving- 8)

  • Roshogolla
    • Fresh Paneer – 1/2 cup
    • All purpose flour – 1/2 tsp
    • Sugar – 1/2 tsp
  • Sugar syrup
    • Sugar – 1 cup
    • Water – 4 cups
  • Rabri
    • Milk – 1 liter
    • Saffron –  Some threads
    • Cardamon powder – 1tsp
    • Sugar  – 2 tbsp
    • Rose water / some rose petals – 1 tsp (Optional)
    • Pistachio  – 1 tsp finely chopped


For Roshogolla ball  – Mix all ingredients and kneed around 20 minutes and make 8 to 10 balls.Flatten it little and keep aside.

For Sugar Syrup – Mix water and sugar and boil it then add Roshogolla balls.Cover it and cook it for 20 minutes in medium flame. Switch off flame and open the lid and check Roshogolla in half cup of water if Roshogolla balls gets deep in water that means it cooked perfectly.Cool it completely.

For Rabri –  Take milk in a bowl and boil it until its volume gets reduced to 1/3. Add sugar, rose water,cardamom powder .Take 2 tbsp milk and add saffron keep aside.

In a bowl place rasgulla (squeeze,all water)and pour all rabri  ,saffron milk and cover it set 1 hour.after 1 hour garnish with rose petals and serve it.

Finally let it cool it’s own and after 4 hours its ready to be served.


  • Ensure Roshogolla balls are made using perfect pressure from palm so that no cracks formed
  • It is important not to open lid before 20 minutes while making sugar syrup
  • Heating should done using perfectly medium to high flame. If not done so this will make Roshogolla shrink
  • For Rasmalai keep cooked Roshogolla in plate for around 10 minutes and press little bit and squeeze all water. After that add in rabri.


Carrot Halwa

Gajar  halwa  is very delicious and perfect for any festival to offer to God. It is very easy to make .When Gajar is  cook with rabri,  it’s test is super delicious. It is top list on party /wedding  menu card. Carrot/Gajar halwa is served hot or cold both  are mouth melting.


  • Carrot/Gajar – 2 cup fresh grated
  • Rabri – 1cup
  • Sugar – 1/2 cup
  • Cardamom powder – 1/2 tsp
  • Pistachio – 1tbs finely chopped
  • Almond flakes-1 tsp
  • Cashew nut – 5 to 6
  • Ghee-2tbsp


Step 1 – Heat non-stick pan then add 1 tsp ghee, cashew nut  then saute for 30 seconds and keep aside. Add grated carrot(squeeze water) and cook for 10 to 15 minutes  add rabri and cook 5 -10 minutes until mixture become dry.

Step 3 – Add sugar  and cook 5-10 minutes till dry .Remove from heat add cardamom powder mix well and garnish with fried cashenut,almond flakes and  pistachio.

Serve hot or cold.


9 Comments Add yours

  1. I am getting soooo hungry! 🙂

    Liked by 1 person

  2. This is far beyond anything I might make myself. But it sounds like a delicious menu!

    Liked by 1 person

    1. Thanks,I think You can make it yourself 👍

      Liked by 1 person

  3. Yana says:

    Wow, what a spread!! Everything sounds amazing!

    Liked by 1 person

    1. Thank you very much for appriciating my work !

      Liked by 1 person

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