From hummus to lamb chops: Mumbai chefs share recipes for your NYE house party

Rue de Libanrsquos Baba ghanoushWhorsquos sharing Arja ShridharFor the last 10 years Arja Shridhar cofounder of Kala Ghodarsquos Levantine eatery Rue de Liban has been working on new yearrsquos eve So when we ask her for a specific memory of a house party she canrsquot remember One from a trip to Lyon with friends when they walked in the cold until 2 am and sipped on mulled wine is the only thing she can come up with ldquoBaba ganoush tops my list of party foods because not only is aubergine one of my favourite vegetables the dish is easy to prepare and an excellent dish to serve with lavash or crackersrdquo says ShridharBaba ghanoush Lebanese originIngredients250 gm aubergine5 gm curd20 gm tahina paste1 gm citric salt1 gm salt1 gm garlic crushed15 gm olive oil5 gm spring onion 2 gm sumacFor pomegranate salsa100 gm pomegranate seeds10 gm red wine vinegar10 gm chopped onion4 gm pomegranate molasses10 gm olive oil1 gm salt1 gm black pepperMethodGrill the aubergine over an open flame on high for five minutes turning occasionally to ensure all the sides are charred and tender Take off the flame let it cool then peel off the charred skin and discard the stem Transfer to a bowl add tahina and stir using a fork for about two minutes Add curd salt citric salt garlic and 5 gm of olive oil and continue to stir vigorously for another five minutes until all the ingredients are combined and a thick paste is formed For the salsa mix the ingredients in a bowl Mix gently and keep aside While plating transfer the baba ghanoush to a serving bowl Add pomegranate salsa in the centre Garnish with spring onion sumac and olive oil The Conservatoryrsquos Lamb ChopsWhorsquos sharing Suren JoshiFitness freak Suren Joshi who is founder of The Conservatory loves theses grilled lamb chops as they are extremely healthy and as a bonus they taste great ldquoThe ones that we serve are grass fed lambs so theyrsquore all the more beneficial and have a higher value in nutrients It is a meal I personally love to have daily Theyrsquore good for a party because itrsquos easy to eat are packed with flavour and are extremely juicy so it ends up being a crowd favouriterdquosays JoshiLamb Chops Central Asian or British originIngredients180 gm New Zealand lamb chop5 gm rosemary10 gm garlic10 ml extra virgin olive oil70 gm baby carrotsFor jus10 kg chicken bones350 ml red wine350 ml port wine150 ml balsamic vinegar80 gm mixed herbs rosemary thyme basil oregano parsley1 kg mirepoix garlic carrot celery leek onionSalt and pepper to tasteMethodSeason lamb chops with salt pepper olive oil rosemary and garlic Grill on high heat for two minutes on each side In a pan heat butter and add the baby carrots with brown sugar cook until the carrots are nicely done and caramelised Season with salt and pepper For the jus roast chicken bones in the oven for 45 minutes at 180C Add oil to a pan and cook the mirepoix until lightly golden Add the herbs and cook on low heat until done Next add all the wine and vinegar and let it reduce for 30 minutes Adjust seasoningCafe Mommyjoonrsquos Zereshk Polow MorghWhorsquos sharing Seema SadequianFor momson duo Seema Saequian and Hossein Mehrazar the polaw is a party hit because it is a complete meal by itself ldquoThe jewel like tart berries makes it a favourite for flavouring and seasoning Berries are also known to lower blood pressurerdquo says SadequianZereshk Polow Murgh Persian originIngredients4 tbsp oil2 pieces chicken leg2 inch stalk celery1 carrot1 bay leaf1 onionRose water saffron as per tasteFor sauce4 tbsp oil2 onions grated2 tbsp tomato pastefrac12 tsp red chilli powderSalt and pepperMethodHeat oil and fry the chicken leg pieces In a vessel place stalks of chopped celery onion and carrot slices and bay leaf Place the fried chicken on top add hot water and allow it to boil Remove the froth and then simmer with the lid on till the chicken is tender For the sauce heat oil and saute grated onions until the colour changes Add tomato paste red chilli powder salt and pepper and saute well till oil is released Now add this to the chicken and simmer for 10 minutes Soak the barberries or zereshk for 20 minutes in water and drain well Heat oil in a pan add zereshk and fry lightly on low flame Add rose water brewed saffron and sugar as per taste Turn off the flame after three minutes To make saffron rice combine brewed saffron with one cup of rice mix well and add zereshk to itMahesh Lunch Homersquos Crispy Fried Chilli Garlic PrawnsWhorsquos sharing Suraj ShettyFor Suraj Shetty partner Mahesh Lunch Home seafood makes for a great party starter His favourite crispy fried prawn has the right crunchiness and spice which gives the perfect taste and is soft and juicy insideCrispy Fried Chilli Garlic Prawns Sichuan originIngredients8 mediumsize prawnsFor batter50 gm maida50gm cornflour10 gm ginger and garlic choppedFresh celery choppedChopped red chillies as per tastefrac12 tsp turmeric and red chilli powderSalt to taste1 eggSome lime juiceFor garnish3 to 4 dried red chilli8 to 10 cloves garlicLime juicefrac12 tsp red chilli powderfrac12 tsp aromatic powderChopped coriander leavesWhite and black pepper powderMethodMix the batter ingredients in a bowl add water to make a thick paste Coat the prawns evenly and deep fry them in a wok Keep asideHeat butter in a wok add red chillies chopped garlic red chilli powder white and black pepper powder salt aromatic powder lime juice and chopped coriander leaves Stir on high heat Once done place the fried prawns on the serving dish and add the garnish from the wok on top of the prawns Serve it with Sichuan sauceGymkhana 91rsquos Kuber KulchaWhorsquos sharing Aditya HegdeThis easytocook and delicious kulcha has been a bestseller at Lowe Parel restobar Gymkhana 91 for six years says its proprietor Aditya Hegde who is a popular caterer for highend parties and events ldquoItrsquos a perfect bitesized starter loaded with cheese Whatrsquos not to likerdquoKuber Kulcha Indian originIngredients100 gm refined flour1 tsp salt1 tsp sugar1 tbsp oil100 gm cheese 30 gm garlic10 gm green chilliChaat masalaButterRed chilli powderMethodMix refined flour salt sugar and oil in a bowl and let it rest for at least 90 mins while you cover it with a damp soft cloth After two hours the mix would have expanded Take a handful of the mix and roll it out into circles of four inch diameter Stuff the kulcha with cheese garlic chillies bring together the edges and gently roll it again without letting the filling burst through You can use a tawa or tandoor to cook these Once they are ready garnish with butter chaat masala and red chilli powderGrandmamarsquos Cafersquos HummusWhorsquos sharing Abhayraj KohliGrandmamarsquos cafeacutersquos favourite hummus is also its founder Abhayraj Kohlirsquos preffered party favourite ldquoIt is easy to makemdashlooks great on the anti pasty counter lasts well throughout the partmdashneed not be served and can be paired with every bread You can also add any customised topping to suit every partyrdquo he addsHummus Middle Eastern originIngredients400 gm chickpeas1 tsp crushed garlic flakes100 gm tahina100 ml olive oil1 whole lime juiceSalt to tasteFor chilly and garlic confit50 gm red Bhavnagri chillies50 gm green Bhavnagri chillies50 gm green jalapeno chillies15 gm fresh red chillies15 gm fresh green chillies30 gm fresh garlic cloves5 gm fresh oregano5 gm fresh basil300 ml pomace olive oil MethodPressure cook chickpeas that has been soaked overnight in double the amount of water till tender Strain and keep aside till cool retain the boiling liquid Put the boiled chickpeas with half the quantity of liquid along with all the ingredients in a blender Grind to a smooth paste and serve with any desired topping This is the base hummus recipe For the confit mildly heat the olive oil in a saucepan remove it from the flame and keep aside In a separate frying pan heat six tablespoons of refined oil till it begins to smoke Add garlic and chillies pan toss for 30 secs Remove from flame and immerse in warm oil kept aside Cover the pan with a lid and let the chillies and herbs infuse for two hours Remove the lid and store in the refrigerator Serve with or atop hummusIdeal Cornerrsquos Margi Na FarchaIdeal Cornerrsquos Parvez Patelrsquos loves Chicken Farcha PicAshish RajeWhorsquos sharing Parvez PatelWhile sharing the recipe Fortrsquos loved Parsi eatery Ideal Cornerrsquos proprietor Parvez Patel tells us that we are sure to fall in love with the star dish he is recommending We agree on first bite ldquoIt is the Parsirsquos answer to KFC Itrsquos my favourite because it is easy to make and perfectly spiced making it just right for any house partyrdquoMargi or Chicken Farcha Parsi originMargi or Chicken Farcha Parsi originIngredients1 kg tender chicken legs or drumsticks6 cloves garlicfrac34 inch fresh ginger4 tbsp chopped coriander6 to 8 green chillies1 tsp cumin seeds2 tbsp mixed dry masala chilli powder turmeric coriander etcfrac12 cup semolina2 eggsMethodGrind the masala to a paste Marinate the legs in it overnight Lightly coat with semolina dip in beaten egg batter and fry till crispy Serve with French fries or potato chips and halfboiled eggsTwentySeven Bakehousersquos Dark Chocolate Salted Caramel TartsWhorsquos sharing Aditi DuggarOne of TwentySeven Bakehousersquos Aditi Duggarrsquos favourite is the dark chocoate salted caramel tart which makes for a great addition to any party ldquoBake with patience doing away with frills in favour of quality flavour and technique Our secret less is moremdashunless of course wersquore talking about butterDark Chocolate caramel tarts English OriginIngredientsFor tarts250 gm flour95 gm icing sugar165 gm butter30 gm milkMix the butter add the sugar and flour and use the milk to bind the dough Chill for 30 mins Line mini tart shells rest the dough and bake at 160C for six to eight minsFor dark chocolate ganache250 gm 70 per cent dark chocolate65 gm cream65 gm milkHeat the milk and cream and pour over the chocolate whisk until smoothFor salted caramel100 gm sugar45 gm butter60 gm creamIn a saucepan add the sugar and melt without stirring Once it reaches an amber colour add the warm cream butter and whisk until an emulsified mixturehas formedMethod For assembling demould the tarts add caramel at the base and then the ganache Let it set and garnish with whipped cream and grated chocolate