New Year’s Eve is just around the corner, and I’m sure you’ve all made your plans. Some of us like to party and enjoy the last few hours of the year to the fullest. For others, it might be cooking a delicious meal to share with family, or curling up in their pajamas with a friend, a good book, or a furry friend. Regardless of your New Year’s Eve plans, one thing that unites all festivities is the delicious food that is the centerpiece of the celebration. It’s customary to indulge in the new year, but no one wants to wake up on the first day of the new year with a headache from sugar or alcohol. (Also read: 3 tempting recipes to welcome the new year 2024: Chicken Pops, Mutton Seekh Kababs and Garlic Prawns)
Low calorie recipes for New Year’s Eve
With these delicious, calorie-conscious dishes, you can ring in the new year healthier and start the year off right and full of promise.
1. Healthy Wrap
(Recipe by Chef Sanjeev Kapoor)
material:
3/4 cup mixed sprouts (green moong sprouts and moss beans sprouts), boiled and mashed
4 ready-made whole wheat rotis
1 large sweet potato (boiled, peeled and grated)
1 onion (chopped)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon chat masala
1 tablespoon corn flour
1/4 teaspoon turmeric powder
2-3 green chillies (chopped)
1 tablespoon blanched spinach puree
1/2 teaspoon red chili powder
Salty as you like
Oil for shallow frying
Rajma humus for application
topping
iceberg lettuce leaves (if desired)
Pickled carrots if desired
Pickled radish if desired
Pickled English cucumbers, if desired
Pickled beets, if desired
4-5 pickles, cut into thin strips
crushed black peppercorns to taste
serve
Salad as you like
Method:
1. Place mixed sprouts in a bowl and add sweet potato, onion, garlic, ginger, coriander leaves, chaat masala, corn flour, turmeric powder, green chili, spinach puree, red chili powder, salt and mix well.
2. Divide the mixture into 8 equal parts and form each into a ball. Flatten each ball slightly to form a tikki-like shape.
3. Heat enough oil in a shallow non-stick saucepan.
4. Place the tikki and shallow fry until golden brown and crispy on both sides. Drain on highly absorbent pepper.
5. To make the wraps, place the whole wheat roti on a work surface. Apply some Rajma Hummus and spread it evenly. Place a few iceberg lettuce leaves and two tikki leaves and mash them lightly. Arrange pickled carrots, pickled radish, pickled English cucumber, pickled beets, and pickled jerkin. Sprinkle with crushed black pepper and roll tightly.
6. Cut the roll paper in half diagonally. Enjoy with salad.
2. Soybean kebab
(Recipe by Chef Kunal Kapoor)
material:
Soybean chunks (dried) – 1 cup
Chopped onion – 2 tablespoons
Chopped mint – a handful
Green Chili Chop – 1 None
Coriander seeds – 2 teaspoons
Satu (channa) – 2 tbsp.
Potatoes (boiled and mashed) – 2 tablespoons
Chopped coriander – a handful
Cumin – 2 teaspoons
Turmeric – 1/2 teaspoon
Chili powder – 1 tsp
Garam masala – 1/2 teaspoon
Mustard oil – 2 tablespoons
Minced ginger – 2 teaspoons
Chaat masala – 2 tsp.
Salt – in moderation
Oil – drizzle level
Method:
1. Soak the soybean chunks in boiling water for 30 minutes. Now squeeze out the water and put it in the blender.
2. Add channa sattu, chopped onions, mashed potatoes, mint, coriander, green chillies, cumin, coriander seeds, turmeric, chilli powder, garam masala, mustard oil, chopped ginger, chaat masala and salt.
3. Mix well and divide into golf ball-sized pieces. Heat a frying pan, add ghee and fry the kebabs until golden brown on both sides.
3. Oil-free collection
(Recipe by Chef Sanjot Kiel)
material:
2-3 green cardamom
1 teaspoon black pepper (5-6 pieces)
5-6 cloves
1 No.black cardamom
1 cinnamon stick
1 tablespoon garlic (minced)
1 teaspoon ginger (chopped)
1 teaspoon ajwain
500ml water
Black tea preparation (add 2 tablespoons of black tea powder to 500ml of water and bring to a boil)
1/2 teaspoon baking soda (optional)
1 tablespoon roasted besan
1 tablespoon coriander powder
1 tablespoon red chili powder
1 teaspoon jeera powder
Slice 3-4 green chillies
1 inch ginger (sliced)
2 tablespoons homemade chana masala
Amchur powder 1 teaspoon
Anardana powder 1 tbsp
1 teaspoon kasuri methi
Method:
1. Wash the chickpeas in fresh water and soak for 5-6 hours or overnight. Strain the excess water and rinse again with fresh water.
2. Heat a pot over medium heat, add onions and salt, and sauté until golden brown. Add water when the onions start to stick to the pan.
3. Add the soaked chickpeas, salt, whole spices, garlic, ginger, ajwain, water, and strained black tea mixture and mix well, making sure to cover 1 inch above the chickpeas, if necessary. Add more water.
4. Add baking soda, stir once, and pressure cook on medium heat for 4 hours.
5. Turn off the heat, let the pressure reduce naturally, and open the lid. Stir well.
6. Turn on the fire again and bring to a boil, add roasted besan, coriander powder, red chili powder, jeera powder, slit green chilies, ginger, homemade chana masala and stir well.
7. Add Amchur powder and Aldana powder and simmer on low heat for 8-10 minutes. Add hot water to adjust the viscosity of the gravy and bring to a boil, add kasuri methi and stir again for 1-2 minutes.
8. The oil-free collection is ready. Serve warm with parathas or roti or rice.
4. Kabuli Chana Biryani
(Recipe by Chef Talulah Dalal)
material:
For Kabuli Chana Biryani
2 1/4 cups brown rice
1/4 cup chopped coriander (dhania)
Bunch of saffron (kesar) 1/4 teaspoon
1/4 cup warmed low-fat milk
taste with salt
About Kabuli Chana Gravy
3/4 cup soaked and boiled Kabulichana (white chickpeas)
2 teaspoons oil
1 teaspoon ginger (adrak) paste
1 teaspoon garlic paste
1 teaspoon chili powder
Turmeric powder (haldi) 1/2 teaspoon
3/4 cup chopped tomatoes
1 1/2 teaspoons finely chopped green chili pepper
taste with salt
1/4 cup whipped low-fat curd
Method:
1. Heat the oil in a wide non-stick frying pan, add the ginger and garlic paste and fry for a few seconds over medium heat.
2. Add chili powder, turmeric powder, and 1 tablespoon of water and fry for about 30 seconds over medium heat.
3. Add tomatoes and green chili peppers, mix well, and simmer over medium heat for about 2 minutes, stirring occasionally.
4. Add the cooked Kabulichana and salt, mix well and cook over medium heat for 1 minute, stirring occasionally.
5. Turn off the heat, add the curd and mix gently. Set it aside.
6. Add the saffron bunches and warm milk to a bowl and mix well.
7. Place the brown rice, coriander, a little salt and the saffron milk mixture in a deep bowl and mix well.
8. Pour half of the rice flour into the baking dish and spread it out evenly. Pour the Kabulichana gravy over it and spread it evenly.
9. Finally, add the remaining mixed rice and spread it evenly.
10. Cover with aluminum foil and bake in a preheated oven at 200°c (400°f) for 20 minutes.
11. Serve Kabuli Chana Biryani warm.
5. Diet chart
(Recipe by Chef Sanjeev Kapoor)
material:
1 1/2 cups dried white peas (safe batana), soaked for 6 to 8 hours
1/2 teaspoon turmeric powder
A pinch of asafoetida (hing)
1 onion (small)
1/2 medium tomato
green chutney for drizzle
Date and tamarind chutney
Red chilli garlic chutney for drizzle
Chop raw mango if desired
1/2 lemon
Black salt to taste
Chat masala for furikake
Roasted cumin powder for furikake
chilled yogurt for drizzle
chopped fresh coriander for garnish
Method:
1. Put white peas in a pressure cooker, add turmeric powder, asafoetida and 3 cups of water and mix well. Cover and cook until 4-5 whistles appear.
2. Finely chop the onions and tomatoes. Let’s set it aside.
3. Once the pressure has completely dropped, open the pressure cooker. Mix well. Transfer to a serving bowl.
4. Sprinkle with chopped onions and sprinkle with green chutney, date and tamarind chutney. Top with red chilli garlic chutney, sprinkle with chopped tomatoes, fresh mango and squeeze of lemon.
5. Sprinkle with black salt, chaat masala and roasted cumin powder. Top with chilled yogurt and garnish with chopped coriander. Serve immediately.