Christmas recipes!

Posted on 10:48 PM by ABAD Hotels

When it’s the season to be jolly, who doesn’t like to feast on yummy homemade delicacies? Here are some lipsmacking recipes from our chefs you can indulge in!

GOLDEN DELIGHT (Rich Plum Cake)

Ingredients

Refined Flour: 130gm

Sugar: 140gm

Eggs: 120gm

Butter: 80gm

Ghee: 50gm

Honey: 20gm

Marmalade/mixed fruit jam: 20gm

Liquid glucose: 25gm

Stewed & soaked dry fruits with nuts: 550gm

Fresh fruit juice: 30gm

Caramel colour as required

Essence as required

Baking powder a pinch

Method of preparation:

Mix butter and ghee together, blend with sugar till creamy. Add the eggs one by one and beat for some time. Add all the other ingredients and flour and finally the fruits. Pour the mixture in the mould and bake the cake in an oven for about one and a half hours.

STUFFED WHOLE CHICKEN ROAST

Ingredients

De-boned chicken (skin on): 1 (900 gms)

Chicken mince: 350gm

Ginger garlic paste: 50gm

Garam masala, whole: 5gm

Saunf: 20gm

Chilly powder: 20gm

Turmeric powder: 5gm

Coriander powder: 20gm

Coconut oil: 150ml

Curry Leaves: A sprig

Salt as required

Sultana: 25gm

Cashewnuts: 25gm

Green chilly, chopped: 20gm

Bread crumbs: 100gm

Garam masala powder: 5gm

Vinegar: 1 tbsp

Method of preparation:

Dry roast half the quantity of spices with a little coconut oil, marinate the chicken in this and keep aside.

For the stuffing:

Heat oil in a pan and add whole garam masala, ginger garlic paste and chopped onions. Fry till light brown. Add all dry spices and roast well. Add chicken mince, vinegar and salt. Stir and cook till done. Remove from the fire and allow to cool. Mix bread crumbs, sultanas and cashew nuts with the mince. Stuff the chicken with this mixture and secure to bamboo sticks with thread. Roast the stuffed chicken in a hot oven for about 45 minutes. Make gravy from the roast pan and serve hot.

ABAD Hotels