Four recipes that fit perfectly with the Christmas spirit.
Recipes kind courtesy Juliano Rodrigues, Executive Chef, Out Of The Blue, Mumbai.
Red Velvet
Ingredients
For the batter
- ¼ cup butter
- ½ cup castor sugar
- 1 egg
- 1 tbsp cocoa powder
- 1 cup refined flour
- 1 tsp red colour
- ½ cup buttermilk
- ½ tsp vinegar
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla essence
For the frosting
- 1 cup cream cheese
- 2 tbsp icing sugar
- 1 cup whipping cream
Method
- Prepare batter using the above ingredients and bake at 180°C for 25 minutes.
- Mix all the frosting ingredients and liberally frost in layers and serve.
Grilled Cottage Cheese
Ingredients
- 150 gm kasundi cottage
- 1 cup mix veg
- ½ cup butter rice
- ½ cup mashed potato
- ¼ cup kasundi mustard sauce
For the marination
- 1 tsp mustard oil
- 2 tbsp grated coconut
- 1 tsp green chilly, chopped
- 2 tbsp coriander, chopped
- 1 tsp Kasundi mustard
- 1 tbsp cashew nut, chopped
For the kasundi sauce
- 1 tbsp butter
- 1 tsp garlic
- 2 tbsp kasundi mustard
- ½ cup cream
Method
- Marinate cottage cheese with kasundi marination and set aside for one hour.
- Prepare the kasundi sauce using the given ingredients.
- Grill the cottage cheese and serve with accompaniment and sauce.
Chicken in Lemon Sauce
Ingredients
- 1 cup mix veg
- ½ cup butter rice
- 180 gm chicken
For the cajun marination
- 1 tbsp olive oil
- 25 gm cajun powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped garlic
- Lemon sauce
- 1 tbsp butter
- 1 tsp white pepper powder
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 120 ml coconut milk
- 60 ml rich cream
Method
- Marinate the boneless chicken and set it aside for a couple of hours.
- Grill the chicken till it is well cooked.
- Prepare the lemon sauce. Serve chicken with lemon sauce.
Organic OTB Belgian Stromboli
Ingredients
For the base
- 75 gm almond flour
- 5 gm cocoa powder
- 50 gm jaggery sugar
- 30 gm nutralite butter
- 10 gm cornflakes
- 40 gm all dry fruit powder
For the mousse
- 40 gm vegan chocolate
- 40 gm almond milk
- 20 gm all dry fruit powder
Method
- Mix all the ingredients of the base and blind bake for 14 min at 165°C.
- Prepare a mousse using vegan chocolate, almond milk and dry fruit powder.
- Then pour the mixture in blind bake tart and allow it to set.Serve cold.
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