New year is a time to celebrate. And the best way to usher in 2021 is to sit at home and enjoy scrumptious food. So, plan a New Year’s Eve party at your place with your family and loved ones with Del Monte’s easy starters menu which will leave your taste buds craving for more.

Dabeli on Khari Toast

Ingredients:

Dabeli Masala:

• 3 dried red chillies
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp coriander seeds
• 1 cinnamon stick
• 6-8 cloves
• 3 star anise

Potato Topping:

• 1/2 tsp turmeric powder
• 3-4 boiled and mashed potatoes
• 2 tbsp Dabeli Masala (recipe above)
• 1 tbsp tamarind chutney
• 2 tsp Lemon Juice
• 2 tbsp Del Monte Eggless Mayo
• 2 tbsp Oil
• 1 1/2 tsp Salt

Other ingredients:

• 1/2 cup Masala Peanuts
• 1/2 cup pomegranate seeds
• 1/2 cup chopped coriander leaves
• 1/2 cup Nylon Sev
• 8-10 Khari Toasts

Method:

• For the Dabeli masala, dry roast all the ingredients in a pan over medium heat, about 4-5 minutes. Turn off the gas and let it cool completely. Add to a blender and grind until a fine powder is achieved.
• Heat oil in a pan on low heat and saute turmeric powder for a few seconds. Add mashed potatoes, Dabeli masala, tamarind chutney, lemon juice, eggless mayo and salt with a few tablespoons of water to bring it all together. Cook for about 3-4 minutes until it has all come together and the mixture becomes slightly dry.
• On a khari toast, add the potato topping, masala peanuts, pomegranate seeds, coriander leaves and sev and drizzle with Eggless Mayo.

CHEESE CHILLI CIGARS

Ingredients:

• 4 spring roll sheets
• 4 tbsp Del Monte Roasted Garlic Mayo
• 1 cup grated Cheddar Cheese
• 2 tsp Red Chilli Flakes
• 2 tbsp Oil

Dipping sauce:

• 1 tbsp Garlic Mayo
• 1/4 tbsp sweet chilli sauce
• 1/2 tsp Lemon Juice

Method:

• Cut large spring roll sheets into 8×8 cm sheets.
• In a bowl, combine the roasted garlic mayo, cheddar cheese and red chilli flakes and add 1 tbsp at a time in the corner of each sheet, leaving some space from the edge. Roll the sheet all the way towards the end, by keeping the filling compact inside and wrapping the edges over the filling, till it resembles a cigar roll. Use oil to close the edges.
• Heat oil in a pan and shallow fry the cigars, flipping them every 2 minutes until a golden crisp exterior is achieved.
• Mix all the ingredients for the dipping sauce in a bowl. Dip the cigars in the sauce and indulge.

CORN & BASIL PANEER BAO

Ingredients:

• For the Bao Buns:
• 300 gm All purpose flour
• 1 ½ tbsp powdered Sugar
• 2 tsp Instant Dry Yeast
• 1 tsp Salt
• 20 ml Vegetable Oil
• 125 ml Water

Filling:

• 1 tbsp Del Monte extra virgin Olive Oil
• 250 gms Malai Paneer
• ½ cup boiled Corn
• 1 tsp Ginger garlic paste
• ¼ tsp red chilli powder
• ¼ tsp coriander powder
• ½ cup chopped Basil leaves
• 1 small onion, sliced
• ¼ cup Del Monte Roasted Garlic Mayo
• 1 tbsp Soy sauce
• 1 tbsp Ketchup
• ½ tsp White Vinegar
• 1 tsp Salt
• ¼ tsp ground Black Pepper

Method:

• In a bowl, add flour, salt and oil and mix until it resembles crumb like batter. In another bowl, add lukewarm water, sugar and yeast and let sit for 10 minutes. Add it to the flour mixture and mix everything until combined. Lightly flour the kitchen counter and knead the dough on it until elastic but smooth, about 15 minutes. Keep it in a bowl brushed with oil and cling wrap it. Let it rest for 2 hours, or until it doubles in size. Punch down into the dough and take it again on a clean kitchen counter. Cut around 10-12 pieces of the dough and form each of them into a ball. Again cover them and let rest for 30 minutes. They will rise again. Roll each out with a rolling pin to form oval shape and carefully wrap one edge onto the other without pressing it hard. Place each onto a steamer lined with baking paper and steam on high flame for about 15-18 minutes. Turn off the gas and let it stay inside for another 3 minutes. Carefully remove each bao and set aside.
• In a saucepan, heat oil, add sliced onion and ginger garlic paste. Cook for about 5 minutes, then add red chilli powder and coriander powder. Cook for another minute. Add the soy sauce, ketchup, vinegar, Del Monte roasted garlic mayo and half cup of water and cook for a minute or two. Add diced paneer, corn, basil leaves, salt and pepper and coat the paneer with the mixture entirely. Cook for about 5 minutes on medium flame and turn off the gas.
• Fill the bao buns with the above mixture and serve.

Sunflower Seeds Hummus

Ingredients

• 1/4 Cup Delmonte Sunflower Seeds
• 1 1/2 Cup Boiled Chickpeas
• 3 Tbsp Delmonte Olive Oil
• 4 Tbsp Curd
• 3-4 Cloves Garlic
• 1 Tbsp Lemon Juice
• 3-4 Delmonte Pitted Black Olives
• 1/2 Tsp Salt
• 1/2 Tsp Crushed Black Pepper

For Garnish:

• 1/4 Tsp Red Chilli Powder
• 1 Tbsp Delmonte Olive Oil
• 2-3 Delmonte Pitted Black Olives
• 1/2 Tbsp Sunflower Seeds

Directions

• Dry roast the sunflower seeds on a medium flame for about 2-3 minutes.
• In a blender jar, grind the roasted sunflower seeds to a fine powder.
• To the ground sunflower seeds, add boiled chickpeas, garlic cloves, olive oil, curd, olives, lemon juice, crushed black pepper, salt and blend everything into a fine paste.
• Take out the hummus into a bowl and garnish it with olive oil, some chopped olives,  sunflower seeds and sprinkle red chilli powder.
• Serve the sunflower seeds hummus with with some bread/crackers and salad.