Food

Must-Try Special Christmas-Inspired Recipes

It’s finally that time of the year. The time that brings forth celebrations with a myriad of decorations, a bit of treats, a dash of cheer, a bit of happiness, a hot mug full of hot chocolate, and much more, it’s time to welcome Christmas galore. So, let’s step into the enchanting world of festive flavors with our curated collection of must-try Christmas-inspired recipes.

Mehak Walia, in conversation with renowned and celebrated chefs Natasha Gandhi, Dhanashri Rathod, Mario Pradeep Raj, and Tushar Bhatia, discussed the celebration season and shared their favorite Christmas recipes.

As we approach the holiday season, embark on a culinary journey crafted by some of the most talented chefs. From the comforting warmth of cinnamon to the sweet symphony of plum cake and gingerbread, these recipes promise to transform your kitchen into a haven of joy and celebration. Are you ready? Let’s dive right in!

4 Must-Try Christmas Recipes Ft. Talented Chefs

Chef Natasha Gandhi

Chef Natasha Gandhi was among the top 5 finalists of MasterChef India season 6. She is now a successful chef, an entrepreneur, and a content creator. Forbes recently recognized her as one of the Top 100 digital stars in 2023. She is also the founder & owner of House of Millets. Natasha believes in following her passion and cooking with all your heart and love, as that’s the secret ingredient.

When asked about her views on Christmas cooking, she exclaimed, “Christmas is when the kitchen is filled with scents of cinnamon, orange, nutmeg, and everything is merry. Christmas is magical, from roast chicken to plum cakes to Swiss rolls and gingerbread cookies. Also, these recipes go perfectly with the winter season and are an absolute favorite!”

Her favorite Christmas recipe is her Special Rum Plum Cake.

Ingredients for Soaked Fruits:

500 grams Mix of dried fruits & nuts of choice
100 ml Rum
20 ml Brandy
50 ml Orange Juice

Ingredients for the Cake:

1/4 cup Almond flour
1/2 cup Brown rice flour
1/4 cup Jowar flour
1/2 tsp Baking powder
1/2 tsp Baking Soda
1/2 cup Soaked fruits
1/4 cup Orange juice
1/2 cup Vegan Curd
1/4 cup Oil
1/2 Dark Jaggery
2 tbsp Date syrup
1 tbsp Rum
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1 Flax Egg (1 tbsp flaxseed with 2 tbsp water)

Directions:

Soak the dried fruit & nuts in the rum, brandy, and orange juice mixture for 2-3 weeks. If you don’t have enough time, soak them for a day, quickly boil them in orange juice, and then add the alcohol. We need to do this to ensure they are moist & hydrated & absorb the liquids and flavors.
Prepare the flax egg in a bowl by mixing flax seed powder with water and keep aside. Add all the dry ingredients in another bowl- jowar flour, almond flour, brown rice flour, baking powder, soda, spices & jaggery powder.
Add the wet ingredients in another bowl- curd, oil, rum, orange juice, date syrup & the soaked fruits. Combine the two & mix gently till incorporated. Bake this in a preheated oven at 160 degrees for 30-35 minutes until a skewer comes out clean. Let it cool down and enjoy.

Chef Dhanashri Rathod

Dhanashri Rathod is a 23-year-old maestro in the world of pastry. As a seasoned Professional Pastry Chef, she crafts delectable confections and imparts her expertise as a tutor and the proud owner of The Cook O’ Clock Baking Studio & Academy. With a delightful journey spanning seven years, she has woven a love affair with baking, using it not just as a means of self-expression but also as a medium to inspire and educate others in the enchanting realm of culinary creation.

Dhanashri strongly believes that “Christmas baking is more than a festive tradition; it’s a heartfelt celebration of joy, warmth, and togetherness. The aroma of cinnamon, the sweetness of plum cake and gingerbread, and the artistry of decorating treats become a tangible expression of the holiday spirit. Christmas baking isn’t just about crafting delicious confections; it’s a way to weave cherished memories and share the love and magic of the season through every carefully prepared treat. It’s a time when the kitchen becomes a portal to create not just desserts but moments that linger in the hearts of loved ones, making the holiday season truly special.” Her favorite Christmas recipe is her Gingerbread Cheesecake

Ingredients for the Cheesecake Crust:

200 grams Digestive cookie crumb
48 grams of brown sugar
90 grams unsalted butter, melted
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon lemon zest

Ingredients for the Cheesecake Mixture:

155 grams of white baking chocolate
130 grams of cream cheese, softened
70 grams unsalted butter, room temperature
45 grams hung curd
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon vanilla extract
1/16 teaspoon sea salt

Directions:

Make the cheesecake base and set it in the refrigerator for 30 minutes.
Mix the batter ingredients, then pour the batter into the base and refrigerate the cake for at least 2 hours before decorating and serving!

Chef Mario Pradeep Raj

Mario Pradeep Raj is a well-known and celebrated chef, founder, and chief consultant for Agape Hospitality. He is also a prominent lecturer and a member of the Board of Educators at MS Ramaiah University, Bangalore. He has been cooking since he was 15, and his passion for the same has brought him so far in life. His dishes include modern and exciting twists on traditional Indian food.

When asked about Christmas cooking, he exclaimed, “Christmas to me is all about family and comfort food, winding down with the year, cherishing memories made, and enjoying each other’s company surrounded by lip-smacking food. My favorite recipe is passed down to me by my mother, one worthy of occupying the centerpiece at a Christmas dinner table.”

His favorite Christmas dish is Honey Glazed Pork Chops.

Ingredients for the Pork Chops:

4 pork chops (skinned)
1/4 cup honey
Zest and juice of one orange
Zest and juice of one lemon
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1 teaspoon pepper
2 tablespoons unsalted butter
1 whole bulb of garlic cut in half
Salt to taste

Ingredients for the Roasted Vegetables:

Baby potatoes, halved
Shallots, peeled and halved
French beans, trimmed and halved
Bell peppers, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon dried rosemary
Salt and pepper to taste

Directions:

Marinate the Pork Chops:

Mix the honey, orange zest, lemon zest, orange juice, lemon juice, olive oil, dried oregano, ground cinnamon, dried thyme, salt, and pepper in a bowl. Place the pork chops in a resealable bag and pour half of the marinade over them. Seal the bag and let it marinate in the refrigerator for at least 30 minutes, preferably overnight – the longer, the better.

Sear the Pork Chops:

Preheat the oven to 400°F (200°C). Heat a skillet over high heat. Add butter and a whole bulb of garlic cut in half. Remove the pork chops from the marinade and sear them in the skillet for 3 minutes per side or until golden and cooked halfway through. Brush the chops with the remaining marinade as required. Set aside.

Prepare the Vegetables:

Toss the baby potatoes, shallots, French beans, and bell peppers with olive oil, butter, dried rosemary, salt, and pepper in a roasting pan or tray. Add in the remainder of the marinade, followed by the pork chops that have been rested. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

Serve and Enjoy:

Arrange the honey-glazed pork chops on a festive platter alongside the roasted Mediterranean vegetables. Garnish with fresh herbs and citrus slices for a burst of color. This Christmas-themed dish captures the season’s essence, bringing together the sweet and savory flavors that make this time special.

Chef Tushar Bhatia

Chef Tushar Bhatia, a culinary virtuoso, commands a distinguished role at Hotel Panorama, Prelog in Croatia, where his gastronomic prowess transforms meals into masterpieces. With an unwavering dedication to hospitality, Chef Bhatia boasts a rich, five-year journey navigating various hotels, restaurants, and cafes, each a distinct canvas for his culinary artistry. As a luminary in the culinary realm, Chef Tushar Bhatia continues to elevate the culinary landscape, leaving an indelible mark on the world of fine dining.

When asked about Christmas cooking, he replied, “Christmas cooking is all about spending time with your loved ones. It’s a family festival where everyone gathers together, and beautiful dishes are perfectly cooked at home. It’s a festival full of love, and I realized this when I went to my friend’s place last year. There, the food, which his mother and grandmother cooked, was part of the celebration. Such traditions are passed on from generation to generation, and it’s amazing to see that.”

His favorite Christmas dish is his Timeless Chocolate Brownie.

Ingredients for the Chocolate Brownie:

1 1/2 cups all-purpose flour
2 cups sugar
4 eggs
2 cup butter, at room temperature
1/2 cup Cocoa Powder
1 Tsp vanilla essence
1 Tsp Baking Powder
200 gm Dark chocolate, melted

Ingredients for the Chocolate Ganache:

Heavy cooking cream 200 gm
Butter 100gm
Dark chocolate 100 gm

Directions:

Add sugar and butter in a mixing bowl and whisk it until it dissolves. Then, add eggs one at a time and mix them a bit; do not over-mix.
Then, mix the remaining ingredients in the same bowl using a spatula. Lastly, add the melted chocolate and mix well.
Then, grease the baking tray with some butter and put butter paper on it. Following this, pour the mixture into it and make sure the sides are properly covered. You can also add some walnuts to the mixture. Put it inside the oven (to 175 C) for 20-30 min. Take it out and check if it’s done with a toothpick.
Then, prepare the ganache by adding heavy cream to the pan with butter and dark chocolate and let it cook in low heat. After the brownies have rested for 10-20 minutes, spread this ganache evenly over the brownies. Cut them into squares and serve them with chocolate or vanilla ice cream.

In the heart of Christmas baking lies more than just a delightful tradition; it’s a celebration of togetherness, joy, and the magical spirit of the season. As you experiment with these delectable recipes, may the aroma of festive spices and the artistry of dessert decoration fill your home with the essence of the holidays! Wishing you a season filled with the love and magic that only Christmas can bring.

November 28, 2023

Christmas, food, recipes

Must Visit Cafes in Hyderabad

As the monsoon rain kisses Hyderabad’s streets, the city transforms into a cozy location for coffee and conversations. A cool getaway atmosphere naturally demands special cravings a cup of steamy coffee, a plate of piping-hot pakoras, or a decadent slice of cake. From charming garden nooks to rustic hideaways, Hyderabad’s cafes come alive during the rainy season, offering comfort, warmth, and the perfect ambiance to chase away the monsoon blues. MANOGNA REDDY explores these authentic cafés, which are the best hangout spots in Hyderabad during monsoons. Let’s enjoy monsoons the way they are. Aaromale Located in Film Nagar, Aaromale is a charming café that blends culinary delights with a creative ambiance. The café offers a fusion of Italian and Mexican cuisines, offering dishes like BBQ chicken pizza, peri-peri chicken, and onion strings. The dessert menu includes indulgent options such as cheesecakes, ice cream, and brownies. With both indoor and outdoor seating, it’s an ideal spot for casual hangouts and meaningful discussions. The café is known for its cozy atmosphere and friendly service. Aaromale offers a perfect setting with its rich greenery, and a roof made of terracotta cladding gives a cozy look attuned to the tradition of the Western Ghats. Lé Vantage Café Bar Located in Jubilee Hills, Lé Vantage Café Bar offers a serene and elegant setting with a blend of European and Mediterranean cuisines. The café features a beautiful outdoor seating area adorned with white umbrellas and lush greenery. It’s a perfect spot for brunches, evening cocktails, and casual gatherings. The ambiance is both romantic and relaxed, making it a popular choice for various occasions. The menu includes dishes like chowder, leek potato soup, avocado halloumi sandwich, pesto pasta, and beverages such as hot chocolate and Orange Twist. The café also offers indoor games like chess and Scrabble

Food

The Most Popular Foods In Kolkata

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Food

Spot the Difference: How to Identify Real and Fake Elaichi

Cardamom, commonly known as elaichi, is one of the most valuable and aromatic spices used in Indian kitchens. From masala chai to rich curries and sweets, its flavour is unmatched. However, with rising prices and increasing demand, the market has seen a surge in adulterated or fake cardamom. Consuming such fakes can not only compromise flavour but also pose health risks. Hashtag Magazine tells you how to distinguish real elaichi from the counterfeit ones and what consumers and authorities can do about it. 1. Why Is Elaichi Being Faked? Cardamom is one of the most expensive spices by weight. High-quality green cardamom from regions like Kerala and Karnataka fetches premium prices. To capitalise on this, unscrupulous traders often mix inferior or dyed cardamom pods, or even entirely fake seeds, into the supply chain. Some even dye old or dried pods green to make them look fresh. 2. How to Identify Real Elaichi a) Colour and Appearance Real elaichi: Natural green, not overly shiny or unnaturally bright. The shade can range from pale green to deep forest green, depending on the region. Fake elaichi: Often unnaturally bright or uniform in colour. If pods appear unusually shiny, it may be due to artificial colouring. b) Smell Real elaichi has a strong, sweet, aromatic smell. You’ll recognise it instantly as the typical elaichi fragrance. Fake or dyed pods may lack fragrance or smell slightly chemical or artificial. c) Texture Gently press a pod. Real pods are firm but may crack slightly to reveal tiny black seeds inside. Fake pods may be unusually soft, hollow, or have empty or dried-out interiors. d) Water Test Drop a few pods into a glass of warm water. Real elaichi: The pods may sink, and the water may slowly release the natural fragrance. Fake or colored elaichi: May

Food

Jugnu Assagao: A Culinary Odyssey Illuminated by the Glow of a Firefly

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,