New Year's Eve: Follow these easy recipes to make unique dishes for your party

Fiery ghee garlic prawnsINGREDIENTSFor the marinadegtgt 20 medium sized deveined prawnsgtgt 1tsp chilli powdergtgt 14th tsp turmeric powdergtgt 12 tsp freshly ground black peppergtgt Lemon juicegtgt Salt to tasteFor the temperinggtgt Ghee for fryinggtgt 1 tsp chopped gingergtgt 1 tbsp chopped garlicgtgt 1 to 2 chopped green chilliesgtgt 2 sprigs of curry leavesgtgt Chopped coriander leavesMETHODBegin by seasoning the prawns with salt pepper chilli powder turmeric and lemon juice let them marinate for 15 minutes Shallow fry the marinated prawns in ghee and set aside Heat one tablespoon ghee and add ginger garlic green chilli and curry leaves to temper the prawns Add them back in the pan and toss until well combined Garnish with chopped coriander leaves and serve hotCOOL TIP Limit cooking time of prawns to three minutes per side to prevent overcooking for large prawns extend to four minutes The prawns are cooked when they turn pink and opaque Garnish with additional fried garlic and a squeeze of lime for an extra bit of crunchRecipe courtesy Jemima Joseph home chefRustic veggie tartletsINGREDIENTSFor the crustgtgt 150 gm maidagtgt 75 gm cold butter cubesgtgt 12 tbsp sugargtgt 12 tbsp saltgtgt Few drops of lemon juiceFor the fillinggtgt 14 cup boiled sweet corngtgt 14 cup oniongtgt 2 tbsp garlicgtgt 14 cup green capsicumgtgt 14 cup red capsicumgtgt 14 cup tomatogtgt 2 tbsp black olivesgtgt 12 tsp roasted cumin powdergtgt 12 tsp black peppergtgt 1 tsp mixed herbsgtgt 14 tsp red chili flakesgtgt Saltgtgt Cheese regular cheese or mozzarella or a mix of bothgtgt Tomato ketchupMETHODCombine the crust ingredients in a mixing bowl Use a fork or a spoon to mix well till it turns into a sandy texture Add three tablespoons of water to bind the dough do not knead Cover and refrigerate the dough for 30 minutes Sprinkle dry flour on the work surface roll out the dough to medium thickness and cut into round shapes mdash ensuring that theyrsquore neither too thick nor too thin Use a tartlet mould to gently shape the dough trimming off any excess on the outside Create 12 to 15 shells and use a fork to prick tiny holes in the bottom Now they are ready to bake Preheat the oven and bake at 180 degree Celsius for 12 minutesFor the filling heat the butter in a pan and sauteacute the onion and garlic for a minute Add vegetables and roast for five to six minutes until just softened Add herbs of your choice salt cumin powder pepper and mix well Add two to three spoonfuls of the roasted vegetables into the tartlets top it with shredded cheese and bake for about 15 minutes or till the filling sets Garnish with olives and chilli flakes and serve alongside a glass of wine Enjoy the tartlets best when warm from the ovenCOOL TIP To give the tartlets a unique flavour you can consider swapping regular cheese with goatrsquos cheese You can also vary the vegetables to include Additionally consider using a variety of garnishes such as cherry tomatoes or even basil leaves to make it droolworthyRecipe courtesy Ayesha Vachhani home chef