Christmas delicious recipes for you. Just, prepare them all for this Christmas and spread the cheer. Ho, ho, ho!
With Christmas season around the corner, it is time to place the gloves and apron on and make good ol’ festive treats. Festive foods are all about custom and the memoirs related with them. We have got the preeminent Xmas recipes for you. Go ahead, prepare them and spread the cheer.
- Rum & Raisin cake
- 250 grams maida
- 250 grams butter
- 250 grams powdered sugar
- 400 grams chopped mixed dry fruits
- 5 eggs
- 250 grams sugar for caramel
- 1 cup rum/brandy
- ½ tablespoon nutmeg powder
- ½ tablespoon baking powder
- A pinch of salt
- 1 tablespoon vanilla essence
- 15 grams cake seeds
Steep the raisins in rum or brandy for 10-15 days. Heat 250 grams of sugar and keep aside. Filter maida and add the soaked raisins, dry fruits and nutmeg powder. Mix all the ingredients well and keep for a day. Take sugar and butter in a big bowl and mix correctly, till it gets smooth and soft. Now in a distinct bowl beat the egg white till stiff. Add the egg yolk and vanilla essence. Beat till the blend is soft.
Heat up the oven at 300 degree Celsius, before you start mixing the cake. Now add sieved maida to butter and sugar mix. Once mixed correctly, add the eggs and mix well. Once mixed properly add the heated sugar. Pour the blend into the oiled cake pan. Bake for about 1 hour 15 minutes, or till a catalyst inserted in the center comes out clean.
- Rose cookies
- 500 grams maida
- 250 grams rice flour
- 200 grams sugar
- 3 eggs
- 100 ml coconut milk
- 2 pinches of cardamom powder
- ½ spoon saunf powder
- 2-3 drops of vanilla essence
Blend all the ingredients in a medium consistent. Heat the oil and leave the rose cookie mould in oil for few minutes on high heat. Heat the oil alone for deep frying and ensure it is on medium heat. Dint the hot mould in the flour and keep it in the oil to get deep fry. Hold the rose cookie mould for a few seconds in oil and then remove the mould when it starts too detached. Gently separate the cookie from the mould, using a knife for the first few cookies.
- Guava cheese
- 2 kg guava, diced into two pieces
- 1 kg sugar
- 2-3 drops edible orange colour
- 4 tablespoon ghee for greasing
Put the guava pieces and water into a pressure cooker and cook on average heat for about10-15 minutes or simply wait for one whistle. Then remove from heat and delay for the cooker to cool. When the steam is out, remove the guavas and remove the seeds. Strain out through a cloth, pressing and keep the pulp for the cheese. Make that jam by putting sugar to guava pulp. Cook the mix over medium heat, moving to avoid boiling. When the pulp converts thick add some ghee and orange color. Spread on to an oiled plate to set. Cut into small squares and store in an airtight jar.
- Sweet, sour red cabbage & cranberries
- 3 tablespoon olive oil
- 2 large onions, halved and thinly sliced
- 1 tablespoon ground cloves
- 1 medium red cabbage, divided, cored and thinly sliced
- 200 ml vegetable stock
- 4 tablespoon apple-cider vinegar
- 100 grams brown sugar
- 200 grams fresh or frozen cranberries
Pour the oil in a large pan and heat it. Add the onions to fry, stirring sometimes, for about 10 min till they start to brown. Stir in the cloves, then put the cabbage and endure cooking, stirring more often, till the cabbage starts to temper. Pour in the stock, add few vinegar drops and sugar, then cover with lid and cook for about 10 min.
Stir in cranberries and cook for about 10 min more. Cool and keep in the refrigerator for up to 4 days. Reheat before serving.
- 500 grams maida
- 30 grams ghee
- 300 grams sugar
- Water for kneading
- Oil for deep frying
Make the sugar syrup by carrying water and sugar to a boil. Retain the mixture on medium heat till the sugar melts totally and the mixture is perfect. Keep aside. At the moment in a bowl put maida and ghee and mix it properly. Add water and make into soft dough. Make small sized balls and use the kalkal moulds to give the dough a shape of a shell. Keep a deep frying vessel on high heat. Once the oil is hot lessen the heat. Fry few kalkals at a time. When they are golden brown in color, remove them and place on porous napkins. Now place the kalkals in a large storing container and pour the sugar syrup in it. Leave the kalkal for some time to absorb the syrup properly.