Recipes That Will Capture The Spirit Of Christmas...!!!
chītralekhā harrychund
Curd Patties in Tomato Sauce
Preparation time: 1 ½ hours
Servings: 8-10
½ cup ghee (clarified butter) or vegetable oil
2 teaspoons turmeric
2 teaspoons ginger powder
4 teaspoons ground coriander
1 teaspoon cayenne pepper
16 medium-size tomatoes
3 teaspoons salt
2 bunches spinach, washed and cut into 3-inch lengths
ghee or vegetable oil for deep-frying curd from
2 gallons of milk
2 cups sour cream
1. To make the tomato sauce, heat the ½ cup of ghee in a saucepan on a medium flame and add all the spices except the salt. After a minute or two, add the tomatoes. When the tomatoes cook down a little, add the spinach and salt. Lower the flame.
2. To make the curd patties, wrap the curd in a cloth and press under a heavy weight for about five minutes. Then knead the curd on a smooth surface until it becomes almost like cream cheese. Heat the ghee (for deep-frying) in a medium-size wok over a medium flame. Shape the curd into patties and place them into the hot ghee. Cook the patties until they are golden brown, turning them as required.
3. Remove the curd patties from the ghee and add them to the tomato sauce. Simmer for at least one hour. Stir in the sour cream.
Cheese Souffle
Preparation time: 1 ½ hours
Servings: 12
1 cup milk
2 tablespoons yogurt
¾ cup flour
½ teaspoon salt
dash cayenne pepper
¼ pound coarsely grated Muenster, Colby, Cheddar, or Jack cheese (make sure it contains no animal rennet)
vegetable shortening
1. Mix ½ cup of milk, the yogurt, and the flour in a bowl and beat lightly with a whisk until smooth. Stir in the salt, cayenne pepper, and remaining milk. Let the batter stand for one hour.
2. Add half of the cheese to the batter and stir. Grease an 8-inch pie plate with vegetable shortening, ‘pour in the batter, and bake in a preheated 425° oven for 30 minutes, or until puffed and brown.
3. Scatter the remaining cheese on top and bake until the cheese is melted. Cut into 12 narrow wedges.
French Salad Dressing
Preparation time: 10 minutes
Servings: 2 ½ cups
1 cup salad oil
2/3 cup tomato puree
½ cup lemon juice
½ cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon asafetida
dash black pepper
Put all the ingredients in a blender and mix until blended.
Gravy
Preparation time: 20 minutes
Servings: 10-12
4 tablespoons melted butter (not ghee)
½ teaspoon sugar
½ teaspoon asafetida
1 ½ teaspoons basil
1 teaspoon ground coriander
2 tablespoons chickpea flour
2 tablespoons white flour
1 ½ cups cool water
1 teaspoon salt
½ teaspoon black pepper
1. Melt the butter in a saucepan over a medium-low flame and add the sugar, asafetida, basil, and ground coriander. Saute for a minute or two and then add the chickpea flour and the white flour. Saute until brown.
2. Add the water slowly, stirring constantly. Add the salt and pepper. Have with mashed potatoes.
Apple Rice
Preparation time: 40 minutes
Servings: 4-6
1 cup good-quality long-grain white rice
4 medium-size apples
2 cups sugar
3 pinches saffron
2 cups water (for the syrup)
3 tablespoons ghee (clarified butter) or butter
1 cinnamon stick
6 cloves
6 cardamom pods
3 bay leaves
2 ¼ cups water (for the rice)
¼ cup sliced almonds
¼ cup raisins
1. Wash the rice and drain it. Peel, core, and cut the apples into chunks. Make a syrup by putting the sugar and a pinch of saffron in the water and cooking it for 30 minutes over a medium flame until it reduces to about one third its original volume.
2. While the syrup is cooking, heat the ghee in a saucepan and toss in the cinnamon, cloves, cardamom, and bay leaves. Stir-fry for a moment or two; then add the rice. Stir-fry for 2 or 3 minutes. Add the water and bring to a boil. Toss 2 pinches of saffron into the water, cover the pan, and cook over a low flame for 15 minutes. Then take the saucepan off the flame.
3. Make a hole in the center of the rice and place the pieces of apple and a little of the syrup in it. Add the raisins and the sliced almonds. Cover the hole with rice and pour the rest of the syrup over the top. Cover the pan again and cook over a low flame for another 15 minutes, until the rice is completely cooked. Remove the whole spices, mix gently.
One-Pan Carob Cake
Preparation time: 45 minutes
Servings: 10-12
1 2/3 cups all-purpose flour
1 cup packed brown sugar
¼ cup carob powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup melted butter or vegetable oil
1 teaspoon lemon juice
1 ½ teaspoons natural vanilla extract (without alcohol)
powdered sugar
1. Heat oven to 350°.
2. Mix the flour, brown sugar, carob powder, baking soda, and salt with a fork in an ungreased square pan, 8x8x2 inches. Mix in the remaining ingredients. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Dust with powdered sugar.