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No roast turkey, no plum pudding
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Go different this Christmas. Try a new menu selected by cookery writer INDU NARAYAN
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TRY A new Christmas dinner menu this time. No roast turkey and no plum pudding.
Chicken stir-fry
Ingredients
Chicken-1 small
Cubed Pineapple slices- 6-8
Finely chopped ginger-25 cm
Finely chopped springonions-1 bunch
Cooked green peas-1 cup
Julienned carrot-1 large
Finely chopped french beans -1/2 cup
Sliced capsicum -1
Chopped onion -1 large
Corn flour-1 tbsp
Vinegar-1 tsp
Sugar-1/2 tsp
Soysauce-1/2 tsp
Oil-1 tbsp
Salt to taste
Method:
Boil the chicken in about 1-1/2 cups of water with salt and vinegar, till done. Drain the stock and shred the chicken. Par boil French beans and carrots. Heat oil in a vessel and sauté the onions till transparent. Add the capsicum and fry for another two minutes. Add ginger and shredded chicken and fry well. Stir in the vegetables and sauté for some more time. Add pineapple cubes and remove from heat. Caramelise the sugar till light brown. Add 1-cup chicken stock and two tablespoons of pineapple syrup, soy sauce and salt to it. Then bring it to a boil. Simmer for 5 minutes. Make a paste of corn flour with water. Add to the sauce and stir till the gravy thickens. Serve hot.
Mutton Vindaloo
Ingredients:
Mutton-1 kg
Cumin seeds-1 tsp
Mustard seeds-2 tsp
Turmeric powder-1 tsp
Chillies-2 red
Cardamoms-4
Garlic-10 flakes
Ginger-2" piece
Cloves-10
Vinegar-1/2 cup
Mustard oil-6 tbsp
Garlic sliced-8 flakes
Sliced onions-2
Salt to taste
Method
Wash meat in a weak vinegar solution (1 part vinegar, 3 parts water). Cut into pieces. Grind all spices in vinegar. Marinate the meat in the ground spices. Add salt and left over vinegar and leave it over night. Heat oil, add sliced onions, ginger and garlic and sauté until onions are soft. Then add the marinated meat, and cook on slow fire in a tightly covered vessel until meat is tender. Serve hot.
Malai cake
Ingredients:
Flour-150 gms
Sugar-150 gms
Custard-2 cups
Cream-1-cup
Thick cream-1-cup
Curd-1-cup
Sugar-1/4 cup
Eggs, beaten-2
Baking powder-1 tsp
Vanilla essence- 1/2 tsp
Salt-1/4 tsp
Method
Sieve the flour and baking powder together. Cream the malai (cream), curd, sugar and salt well. Fold in the flour and well-beaten egg. Mix in the vanilla essence and pour into a dish lined with greased paper. Bake at 200 degree C for about 30-40 minutes or till done. Dredge with 1/4 cup water. Serve with either custard or fresh cream or both mixed (i.e 2 cups custard and 1 cup cream)
Saffron-apple cheese pudding
Ingredients
Soft cheese-200 gm
Milk-1/2 cup
Castor sugar-1-cup
Saffron- 2 pinches
Baking powder-1/2 tsp
Sliced apples-2 big ones
Cashew nuts, coarsely ground-2 tbsp
Castor sugar-1 tbsp
Nutmeg powder-1/3 tsp
For the garnish-1 tsp sliced almonds and pistachios and 1 tbsp jam-cherries
Method:
Dissolve the saffron in a tablespoon of milk. Take soft cheese, milk, saffron and sugar into a blender and mix until light and fluffy. Add the cashew nuts, cardamoms; nutmeg and baking powder and mix well. Arrange the slice of 1 apple in a baking dish. Sprinkle I teaspoon of sugar and also the soft cheese mixture over the apples. Arrange the rest of the apple slices on top. Bake in a preheated oven at 160 degree C for about 20 minutes till the top become light golden brown. Decorate the top with sliced almonds and cherries.
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