In a shallow sauce pan, add in the chopped strawberries along with the sugar. On a medium heat. Keep stirring the mixture until the sugar melts.
Continue to cook until the strawberries turn soft and the mixture thicken. Switch off the flame and let it cool. After it cools refrigerate it for 1 hour.
In a mixing bowl, add in the whipping cream. Start beating with the electric hand mixer in a circular motion until you get a soft peak.
Add in the fresh cream. Mix this with the electric mixer for 10 -15 secs. Add in the condensed milk.
Now add in the cooled strawberry mixture into it. Using a spatula fold it.
Take a small serving glass. Add in the strawberry crème then garnish it with the sliced strawberry on top. Chill it before serving.
Turmeric powder is one of the most widely used spices in every Indian home. Turmeric can be used in a variety of stir-fries, such as basic potato fries, chef-style mutton curries, and chicken butter masala curries…reports N. Lothungbeni Humtsoe
The first thing that foreigners will mention when you question them about the country’s well-known cuisines is its spices. How a variety of herbs and spices are used in the preparation of the most delightful Indian cuisines.
Indian food is made with a variety of methods, such as frying, roasting, and simmering, but the secret ingredient—taste—is the magic of the herbs and spices. Let’s explore some of the leading Indian herbs and spices that every home should have on hand to lend a touch of healing whenever needed.
Cumin seeds
Brownish-yellow in colour and pungent, cumin seeds are frequently used in Indian cooking for “Tadka”. A method of softening cumin seeds in heated ghee or oil to release essential oil and increase their aromatic quality.
Turmeric powder
Turmeric powder is one of the most widely used spices in every Indian home. Turmeric can be used in a variety of stir-fries, such as basic potato fries, chef-style mutton curries, and chicken butter masala curries.
Cloves
One fascinating thing to know about Indian herbs and spices is that they may be used to make different kinds of tea in addition to being used in cooking. You can make tea and ‘Tadka’ for dishes at the same time with cloves. It is well-known for having digestive qualities.
Ginger & Garlic
Whether you like your garlic and ginger in a paste or powder form, these spices are essential to Indian-style cooking. In addition to adding flavour, it also contains anti-inflammatory qualities and, if you’re preparing meat, can tenderise it.
Black pepper
A popular substitute for chilli in recipes seeking a spicy kick is black pepper, widely regarded as the king of spices.
Red chilli powder
Red chilli powder is a basic ingredient in Indian kitchens, whether you enjoy your meal grilled, boiled, or stir-fried you can add it to your dishes to add heat and colour.
Although the market is filled with a wide variety of spices, all you need to do is stock your kitchen cabinet with these staples to make delicious meals for your loved ones.
Peanut butter is more than simply a spread; it’s a tasty lifestyle choice that has become a staple at grocery stores, making it a household favourite. This nutty delight, influenced by Western culture, has become an important part of active Indian families. Including peanut butter in your daily diet, especially in your breakfast, can be a wholesome choice since it offers not only vital nutrients but also dietary fiber and good fats like monounsaturated fatty acids (MUFAs), which are beneficial for your health.
Breakfast is widely hailed as the most important meal of the day, and you can always choose to kick start your morning with a delightful spread of creamy and crunchy peanut butter. Dr. Shweta Rastogi, Clinical dietitian and lifestyle medicine consultant says, “Beyond being a powerhouse of nutrition, this delightful nut-based butter adds a unique twist to your breakfast routine. Using peanut butter without added refined sugar is more beneficial; rather one can opt for peanut butter with jaggery. Several peanut butter variants can make your morning meal even more delicious, including peanut butter with real chocolate, crunchy and creamy peanut butter.”
Checkout some protein-rich breakfast recipes with peanut butter that you can try as we observe National Peanut Butter Day.
Peanut Butter Baked Oats
Ingredients:
2 cups of Oats
1 tsp baking powder
Salt (as per taste)
½ a tsp Cinnamon
5 tsp Saffola creamy Peanut Butter
2 tsp Honey
1 egg
½ a tsp Vanilla Extract
2 cups Milk
Method:
Take a bowl and add oats, baking powder and salt and mix them well
In another bowl, add peanut butter and honey and mix them well
Add cinnamon powder and salt to the peanut butter and honey and mix them properly
Now, slowly start mixing milk to the peanut butter mixture and stir well
Combine both mixtures in a bowl until a thick consistency is achieved
Take a baking bowl or tray, put the mixture and bake it in the oven for 25-30 mins at 350 F
Take out the baked oats from the oven and top it up with peanut butter and chopped dry fruits, serve hot!
Peanut Butter Smoothie Bowl
Ingredients:
2-3 tsp of peanut butter with real chocolate
2 bananas
1 small bowl of flaxseed
½ a tsp vanilla extract
1 cup of milk
Method:
Add 2 bananas, chocolate peanut butter, flaxseed meal, vanilla extract and 1 cup milk to the blender
Blend the ingredients and keep adding milk to the blender for a smooth and creamy consistency
Transfer the smoothie into a bowl. Top it up with dry fruits or chopped fresh fruits as per your liking. Keep it in the fridge for a few minutes and serve cool!
Banana and Peanut Butter Pancake
Ingredients:
1 ½ cups all-purpose flour
2 tbsp baking powder
1 tbsp honey
½ tsp salt
1 ¼ cups milk
1 ripe mashed banana
⅓ cup of Saffola creamy peanut butter
1 large egg
1 tbsp oil/butter
1 tsp vanilla extract
Method:
Preheat a griddle over medium heat
In a bowl, mix all-purpose flour, baking powder and salt
In a separate bowl, combine milk, mashed banana, peanut butter, egg, oil/butter and vanilla extract, pour the flour mixture with the batter till its thoroughly mixed
Pour the batter in 1/4 cup portions in a ladle onto the preheated griddle and cook until tiny air bubbles form on the top for 2 to 5 minutes
Flip and continue cooking until it is brown on one side for another 2 to 3 minutes
Take the pancakes in a plate and serve it hot with some peanut butter on top
Incorporating peanut butter into your morning routine not only provides a delicious start to the day but also adds a boost of nutrients and creativity to your food. Whether you’re into morning smoothies, baked oats, or quick recipes like pancakes and toasts, Saffola Peanut Butter adds delicious taste and nutritional value to your everyday breakfast. Enjoy the creamy and crunchy goodness, making your mornings even more delightful.
National Peanut Butter Day is celebrated on 24th January annually.
Makar Sankranti is a harvest festival that is cherished across India in various regional flavours. Known as Uttarayan in Gujarat, Lohri and Maghi in Punjab, Magh Bihu in Assam, and Pongal in South India, each state adds its unique touch to the festivities.
Food, as in any Indian festival, plays a central role and Makar Sankranti is no exception. The festival is celebrated with a range of mouth-watering dishes made from seasonal and local produce.
As we usher in the festival of harvest, here are three delightful traditional recipes recommended by Chef Kunal Kapoor to elevate your celebration on this auspicious day. From savoury options to sweet treats, make the festival a burst of flavours with these appetizing delicacies.
TIL GUR LADOO
Ingredients
• 1½ cups Sesame seeds
• 1 tbsp Desi Ghee or 1/3rdtbspSaffola Gold Oil
• 1 ¼ cup of grated Gur (Jaggery)
• 1tsp Cardamom powder
Steps to Follow:
• Begin by toasting the sesame seeds on medium heat.
• Keep stirring while toasting to maintain an even heat distribution.
• Once toasted, transfer to another container to cool.
• Heat a pan and add the ghee or Saffola Goldoil in it.
• Next, add in the jaggery and begin melting it on low heat.
• Once the jaggery starts foaming, cook for about a minute. We need to cook the jaggery to a softball stage. To check this, keep a bowl of cold water along.
• Drop a bit of the cooking jaggery into the water.
• On cooling, the jaggery should have formed a soft ball that is not too sticky and holds a bit of its shape. To check the structure and density, drop the ball of jaggery on the working surface. It should make a tiny thud sound.
• At the softball stage, mix the toasted sesame into the pan.
• Turn off the flame and mix the sesame quickly into the jaggery.
• Once mixed well, add the cardamom powder.
• Finally, allow the mixture to cool to the point that it is easy to hold in your hand. Do not over-cool the mixture, otherwise it will harden and set.
• Wet your hand and then using a spoon put a small portion of the mixture in your hand. Be careful as it still maybe hot.
• Gently shape the mixture into a ball using wet hands.
PEANUT CHIKKI
Ingredients
• Gur (grated) – 2 cups
• Desi ghee or Saffola Gold oil – for greasing
• Peanuts (unsalted) – 2 cups
Steps to Follow:
• Heat a pan and add peanuts to roast them lightly.
• Remove and gently crush them to split them. Keep them aside.
• In a fresh pan add jaggery and then place it on low heat. Allow thejaggery to melt and start boiling.
• Once it changes colour take a spoonful of molten jaggery and drop it in cold water.
• Remove the piece of jaggery from the water and check if it crackles between the teeth with a cracking sound. Also, ensure it isnot chewy.
• At this stage, add the peanuts and mix them thoroughly.
• On a chopping board or a marble top, grease lightly with desi ghee or Saffola Gold oil.
• Remove the hot peanuts onto this greased surface and using a metal plate or a greased plastic film on top, firm press it to spread it.
• Roll out the mixture thin using a rolling pin.
• Shape them into round ones.
• Allow it to completely cool and once hardened serve.
AMRITSARI PINDI CHOLE
Ingredients
To boil Chole (Chickpeas)
• 2cups of Kabuli chana or Chickpeas (small size)
• 6cups of Water
• 3-4 slices of driedAmla
• 1½ tbsp Tea Leaves
• Salt– To taste
• 1½ tsp Baking Soda
For Chole Masala
• 3-4nos Dry red chillies
• 1-2nosBayleaf
• 6tbsp Coriander seeds
• 3tbsp Cumin
• 10-12nos Peppercorn
• 7-8nos Cloves
• 7-8nos Cardamom
• A small piece of Mace
• 3nos Cinnamon (1inch)
• ¼ no Nutmeg
• 3nos Black cardamom
• 2tsp Ajwain
• 2tbspKasoorimethi (dried)
• 4tbspAnardana Powder
• 2½ tbspAmchur powder
For Wet Masala
• ½ cup Saffola Gold Oil
• ½ tsp Heeng (asafoetida)
• 2tsp Garlic chopped
• 1tbsp Ginger chopped
• 2nos green chilli Slit
• ½ cup Onion chopped
• ½ tsp Turmeric
• ¾ tsp Kashmiri chilli powder
• 3tbspChole Masala
• A dash of Water
• ¾ cup Tomatoes (freshly pureed)
• Black salt–to taste
• Salt–to taste
• 2tbsp Tamarind Water
For Tempering
• 1tbsp Desi Ghee
• 1tsp Kashmiri chilli powder
For Garnish
• Boiled Potato diced
• Paneer Cubes
• Pickled Chilli
• Onion Rings
Steps to Follow:
For Chole Masala
•
o Dry roast all the spices, grind them into a powder and mix them together.
For Boiling Chole
• Soak the chole overnight. Drain the water, add fresh water (6 cups) and place them in the cooker.
• Separately boil the tea leaves in 2cups of water for 2mins, strain and add the tea water in the pressure cooker along with salt, baking soda and a few dried amla slices.
• Allow the cooker to whistle 6-7 timeson medium flame. Once done, remove from heat and keep aside.
For Wet Masala
• Heat Saffola Gold oil in an iron kadai, add heeng and then add onion and brown them.
• Add ginger, garlic and chillies.
• Add turmeric, chilli powder and coriander powder.
• Now add the chole masala and cook it.
• Stir the masala occasionally till it releases oil, and then add the boiled chole
• Continue cooking the chole in the masala, without adding any water. Once tempered, they will release oil
• Gently mash some of the cholewith a spatula. It will help make the curry thicker.
• Add amchur and a dash of tamarind water, salt, black salt and water to the chole mixture.
• Allow it to boil and thicken up the chickpea stew.
• Check and adjust the seasoning, add diced potato, paneer and chopped coriander to the curry.
For Final Tempering
• Separately heat ghee and add chilli powder. Add it to the chole and serve hot.
As the winter season sets in, the comforting warmth of a steaming bowl of soup is just what the body and soul need. Vegetable soups, especially with seasonal veggies are wholesome meals packed with essential nutrients best suited for the winter season. They not only keep you warm but also promote overall health and well-being.
Here are a few easy-to-make nutritious soups Chef Kunal Kapoor recommends this winter!
Winter Vegetable Soup
A delicious soup prepared using a range of winter veggies to create a light, yet nutritious soup, that is rich in fibre and low in fat.
Ingredients for soup:
1 ½ tbspSaffola Gold oil
Garlic chopped – 2tsp
Ginger chopped – 2tsp
Green chilli chopped – 1 tsp
Spring onion chopped – 3tbsp
Flour (all-purpose) – 1 tbsp
Cabbage chopped – ½ cup
Carrots chopped – ¼ cup
Corn kernels (boiled) – ½ cup
Capsicum chopped – ¼ cup
Beans chopped – ¼ cup
Green peas – ½ cup
Potato diced (raw) – ½ cup
Basil leaves – a sprig
Oregano – 1tsp
Chilli flakes – 1tsp
Thyme – 1tsp
Salt – to taste
Veg Stock/Water – 1lt
Pepper powder
For veg stock (Makes 1lt approx.)
Onion (small) – 1no
Ginger sliced – few
Garlic cloves – 5-6nos
Peppercorns – 7-8nos
Bayleaf – 1no
Basil – a sprig
Rosemary – a sprig
Thyme – a sprig
Beans with trimmings – 1cup
Carrot dices & trimming – ½ cup
Broccoli & trimmings – ½ cup
Broccoli steam – 1 small piece
Cauliflower & trimmings – ½ cup
Cauliflower stem – 1small piece
Celery sticks – 2 small pieces
Tomato trimmings – a handful
Water – 3lts
Steps to follow:
Heat Saffola Gold Oil in a pan with chopped garlic and ginger. Add green chillies and spring onions to this and continue to stir for another minute.
Sprinkle some flour and continue cooking till a light sandy colour appears. Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes. Cook for 5–7 minutes on high heat.
Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid.
Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves. Bring it to a boil and serve hot.
Make the vegetable stock at home
Put all the ingredients in a pan and bring to a boil. Cook for an hour on low heat. Strain the liquid and allow it to cool completely. It is ready to use.
Tangy Tomato Soup
A simple and easy tomato soup recipe that can be made at home quickly, withminimum ingredients.
Ingredients:
1 ½tbspSaffola Gold Oil
4-5 nos Peppercorn
2tbsp Coriander seeds
1 tbsp Cumin
1 small piece of Cinnamon
1 no Black cardamom
5 medium-sized Tomatoes
1/3 cup Onion sliced
6 nos Garlic cloves
2 tbsp Ginger chopped
(optional) – ½cup Carrot diced
For garlic beard:
Butter
Bread loaf/ bread slices
Steps to follow:
In a deep pan heat Saffola Gold Oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom.
Sauté for 15 seconds and add sliced onion, garlic, and ginger.Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilli powder.
Give it a quick stir and add tomatoes (sliced into half) followed by salt and a dash of water.
Stir and cover it to cook for 8–10minutes. Now add 6 cups of water along with coriander stems and cover and cook till the tomato is mushy. Remove from fire and strain through a fine mesh sieve.
Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt.
For garlic bread:
Mix soft butter and chopped garlic.Spread it on one side of the bread slice.
Heat a pan and place the slice butter side first and cook on slow to medium heat till it turns crisp. Turnover and let it brown and then remove. Serve crisp garlic bread with hot tomato soup.
By incorporating these easy to make, well-suited to the winter season soups in your diet, you can make your meals wholesome and healthy while beating the winter chill. It’s the easy, small #rozkahealthysteps that can help build a sustainably healthy lifestyle over time.
Gather friends and family for an evening of joy, laughter, and scrumptious dishes to ring in the New Year with lively gatherings and simple, delectable recipes! Simplify your hosting by serving some delicious finger foods that will surely delight your guests. Cheers to a delightful start to the year! We bring to you some lip-smacking recipes by Chef Aji Joseph, Head – Culinary Development, FreshToHome.
CORDON BLEU CHICKEN POPS
Cordon Bleu Pops are crumb fried spiced chicken mince dumplings filled with molten cheese. They are crunchy, tender, oozy, more like little bites of heaven and make for a perfect party food.
Ingredients:
Chicken mince : 200 g
Onion, finely chopped – 1 tbsp
Garlic, finely chopped – 1 tsp
Celery, finely chopped – 1 tbsp
Parsley, finely chopped – 1 tsp
Butter: 30 g
Mixed Herbs : 1 pinch
Salt : To taste
White pepper powder : 1tsp
Potato, mashed : 50 g
Cheddar cheese, grated : 25 g
Mozzarella cheese, grated : 25 g
Egg, beaten : 2 nos
Refined flour : 50 g
Bread crumbs : 100 g
Method:
Cooking the chicken:
Heat up a non-stick pan and melt the butter.
Add the chopped onion, garlic and celery and sauté till translucent. Add mixed herbs and white pepper powder.
Now add the minced chicken and cook till the mixture is almost dry with very little moisture content. Make sure the chicken mince is all separated and does not have any lumps.
Allow the mixture to cool down and then add the potato mash and mix well.
Preparing the cheese filling:
Mix together both grated cheeses, parsley and just enough salt to make a thick cheese mixture.
Assembling the dish:
With the chilled chicken mince mixture, make small dumplings of 15 g each. With the cheese mixture, make smaller dumplings of 1/4th the size of chicken dumplings.
Take the chicken dumplings in hand and slightly flatten them. Place the cheese dumplings in the centre of the flattened chicken mixture and reshape back to a ball with cheese completely covered inside.
Break 2 eggs and beat them in a bowl.
Take 50 g of flour in another bowl.
Place the breadcrumbs in the third bowl.
Dust the cheese filled dumplings with flour and then drop them into the egg mixture and then evenly coat them with breadcrumbs.
Keep the breaded chicken pops in a refrigerator and let them chill for some time.
Heat up a saucepan and add oil just enough to immerse couple of dumplings.
When the oil is hot, slide the breaded chicken balls into the oil and allow to fry to a golden brown.
Strain them from oil to a butter paper.
Serve along with your favourite sauce.
MUTTON SEEKH KEBAB
Seasoned and spiced mutton mince wrapped around metal skewers and cooked on charcoal fire. The heat and smoke of the charcoal give the seekhs a very earthy and smoky note.
Ingredients:
Mutton boneless: 500 gms
Mutton fat: 25 gms
Egg whole: 1 nos
Besan flour: 50 gms
Onion chop: 100 gms
Cashew nuts: 50 gms (soaked in water)
Ginger chop: 2 tbsp
Garlic chop: 2 tbsp
Green chilly: 2 tbsp
Kashmiri red chilli powder: 2 tsp
Garam masala powder: 2 tsp
Coriander powder: 1/5 tsp
Dry mango powder:1/5 tsp
Jeera powder: 1 tsp
Black cardomum powder: 1 tsp
Cinnamom powder:1 tsp
Black pepper powder: 1 tsp
Coriander leaves: 3 tbsp
Salt: 2 tbsp
Method:
Mince the mutton with all the ingredients except egg and besan flour to a fine mince. To this mince mixture, add beaten eggs and besan flour and mix well.
Take a metal skewer and with one’s wet hands take a handful of mince and press and spread it around the metal skewer.
Heat up a charcoal grill and place the skewers of meat above the hot charcoal and turn sides and cook around. Apply some ghee while the seekhs are getting cooked.
Once cooked, loosen the ends of the cooked seekhs and slide the seekhs out of the metal skewers.
Cut into bite size pieces and serve along with mint chutney and onion salad.
PEEL & EAT GARLIC PRAWNS
One of the simplest recipes to make in a jiffy. Whole prawns with shell is pan sauteed with garlic, olives and parsley. One of the easiest recipes to make this prawn preparation with garlic, olives,s chili flakes and parsley makes it very exotic, and the addition of white wine lifts the dish to a different level. The quick cooking retains all the goodness and flavour of the prawns. The outside shell turns a beautiful orangish red, and that’s quite a visual treat. This PEEL & EAT PRAWNS becomes a fun activity by itself along with good company and conversation.
Ingredients:
Prawn with shell: 250 gm
Olive oil (pomace): 30 ml
Prawns (head removed and shell cut open and inside intestine removed): 250 gm
Garlic slice: 10 cloves
Chilli flakes: 1 tsp
Olive slices: 5 black & 5 green olives
White wine: 50 ml
Parsley: 2 tbsp
Salt: 1 tsp
Butter: 20 gm
Lemon wedges: 4 nos
Ingredients for butter sauce:
Butter(salted): 50 gm
Lemon juice: half a lemon
Parsley chop: 2 pinches
Soften the butter and mix the lemon juice and parsley to form a soft butter dip.
Method:
Detach and remove the prawn heads and discard. With a sharp knife slit open the top or hump side of the prawn along with the shell. Slightly open the slit portion and remove the veins in running water.
Heat up a non-stick saucepan. Add olive oil and sliced garlic and saute to golden. To this, add the chili flakes. Drop the cleaned prawns into this hot pan and toss. Add the white wine, olive slices and salt. Toss till the white wine is evaporated. Add the chopped parsley,lemon wedges and butter and toss again. Don’t allow the butter to burn but just coat the prawns which gives them a buttery and silky coating.
Transfer to a serving dish and garnish with some chopped parsley. Serve along with the butter lemon dip.
‘Tis the season to be merry! Spreading the joy of festivities with,Chef Aji Joseph, Head – Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.
Coconut Crumbed Prawn
Ingredients (with quantity):
Paprika powder – 1 tbsp
Mustard powder – 1 tsp
Garlic chop – half tsp
Water – 1 tbsp
Refined oil – 1 tbsp
Maida / flour – 2 tsp
Egg – 1 egg
Lemon juice – 1 tsp
Salt – a pinch
Prawn whole cleaned with tail on – 250 gms
Breadcrumbs – 100 gms
Desiccated coconut – 50 gms
Oil for deep frying – 500 ml
Method:
In a bowl, mix together pakrika powder, mustard powder, garlic chop, maida / flour, egg, lemon juice, salt, refined oil & water to a fine paste
Deshell and devein the prawn. Retain the tail
Add the marination to the cleaned prawn and mix well
Careful while mixing the marinade as the the sharp tail ends would cut through the skin
Mix the breadcrumbs and desiccated coconut together in a plate
Take the prawn one by one holding the tail and coat it with breadcrumb-coconut mixture
Make sure the tail is without any breadcrumbs
One by one coat all the prawns and keep aside
In a sauce pan or kadai add enough oil to immerse the prawn while frying
When the oil is hot, slowly slide the prawn one by one into the hot oil
Fry the prawns for a couple of minutes in hot oil to a golden colour
Serve hot and crispy along with tartare sauce or ones choice of sauce
Chicken Tenders in Tuscan Cream
Ingredients (with quantity)
For Chicken marination:
Chicken fillet or supreme – 200 gms
Salt – to taste
White pepper powder – 1 pinch
Flour – 1 tbsp
Olive oil – 3 tbsp
For sauce
Butter – 20 gms
Garlic slice – 5 cloves
Celery slices – 1 stick
Onion slice – half onion
Sundried tomato slices – 10 gms
Flour – 1 tbsp
Water – 100 ml
Cream – 250 ml
White pepper powder – 2 pinch
Salt to taste
Cheddar cheese – 50 gms
Parsley (chop) – 1 tbsp
Method:
Take 200 gms of chicken fillet or supreme and mix with all the ingredients required for marination and keep aside
Heat up a non-stick fry pan and add butter
Add garlic slices and saute to a slight brown
Add the sliced onion and celery and saute
Once the onions are translucent, place the marinated chicken on the pan and grill on both sides
While the chicken is getting grilled, cut the sundried tomato to smaller pieces and add to the chicken
Then add water and mix well
Once the water starts to boil, add cream and white pepper powder while stirring
Allow the chicken to cook in the creamy sauce till the sauce turns thick and evenly coats the chicken
Add the cheddar cheese and parsely and stir
Allow the sauce to thicken and transfer to a plate to be served with a potato mash and sauteed vegetables
During the holiday season, a magical time arrives when the warm glow of lights combines with the scent of spices and the shared enjoyment of meals. Embark on a culinary adventure in a captivating Christmas wonderland, where each dish is a celebration and each bite tells a story of tradition, love, and joyful festivities.
Here are a few intriguing recipes shared by Chef Ishijyot Surri, Executive Chef – SJI Hospitality and Foods Private Limited to savour this Christmas, or embark on the culinary journey of crafting them yourself.
• Preheat your oven to 325°F (165°C). Grease and line a cake tin with parchment paper.
• In a large bowl, mix the softened butter and brown sugar until creamy. Add the eggs one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
• Fold in the mixed dried fruits, nuts, and the optional brandy or rum.
• Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 to 1.5 hours, or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool completely before removing it from the tin.
• Mix the powdered sugar, milk, and vanilla extract for the icing until smooth. Spread or drizzle the icing over the cooled cake.
• Optional: Decorate with additional nuts or festive sprinkles.
Simple Gingerbread Cookies
Ingredients:
• 2 1/2 cups all-purpose flour
• 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon water
• 1/4 cup brown sugar
• Additional granulated sugar for rolling
Instructions:
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, mix the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
• In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy.
• Add the egg to the butter-sugar mixture and beat well. Then, add the water and brown sugar and mix until well combined.
• Gradually add the dry and wet ingredients, mixing until a soft dough forms.
• Take small portions of the dough and roll them into 1-inch balls. Roll each ball in additional granulated sugar to coat.
• Place the coated balls on the prepared baking sheets, leaving space between each cookie.
• Bake in the preheated oven for about 8-10 minutes, or until the edges are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Once cooled, you can decorate the cookies with icing or enjoy them as they are.
