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X'mas Recipes: Red Velvet Cake, Chicken in Lemon Sauce

By Executive Chef JULIANO RODRIQUES
December 11, 2020 13:20 IST
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Four recipes that fit perfectly with the Christmas spirit.

Recipes kind courtesy Juliano Rodrigues, Executive Chef, Out Of The Blue, Mumbai.

Red Velvet

Ingredients

For the batter

  • ¼ cup butter
  • ½ cup castor sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 1 cup refined flour
  • 1 tsp red colour
  • ½ cup buttermilk
  • ½ tsp vinegar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla essence

For the frosting

  • 1 cup cream cheese
  • 2 tbsp icing sugar
  • 1 cup whipping cream

Method

  • Prepare batter using the above ingredients and bake at 180°C for 25 minutes.
  • Mix all the frosting ingredients and liberally frost in layers and serve.

Grilled Cottage Cheese

Ingredients

  • 150 gm kasundi cottage
  • 1 cup mix veg
  • ½ cup butter rice
  • ½ cup mashed potato
  • ¼ cup kasundi mustard sauce

For the marination

  • 1 tsp mustard oil
  • 2 tbsp grated coconut
  • 1 tsp green chilly, chopped
  • 2 tbsp coriander, chopped
  • 1 tsp Kasundi mustard
  • 1 tbsp cashew nut, chopped

For the kasundi sauce

  • 1 tbsp butter
  • 1 tsp garlic
  • 2 tbsp kasundi mustard
  • ½ cup cream

Method

  • Marinate cottage cheese with kasundi marination and set aside for one hour.
  • Prepare the kasundi sauce using the given ingredients.
  • Grill the cottage cheese and serve with accompaniment and sauce.

Chicken in Lemon Sauce

Ingredients

  • 1 cup mix veg
  • ½ cup butter rice
  • 180 gm chicken

For the cajun marination

  • 1 tbsp olive oil
  • 25 gm cajun powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped garlic
  • Lemon sauce
  • 1 tbsp butter
  • 1 tsp white pepper powder
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • 120 ml coconut milk
  • 60 ml rich cream

Method

  • Marinate the boneless chicken and set it aside for a couple of hours.
  • Grill the chicken till it is well cooked.
  • Prepare the lemon sauce. Serve chicken with lemon sauce. 

Organic OTB Belgian Stromboli

Ingredients

For the base

  • 75 gm almond flour
  • 5 gm cocoa powder
  • 50 gm jaggery sugar
  • 30 gm nutralite butter
  • 10 gm cornflakes
  • 40 gm all dry fruit powder

For the mousse

  • 40 gm vegan chocolate
  • 40 gm almond milk
  • 20 gm all dry fruit powder

Method

  • Mix all the ingredients of the base and blind bake for 14 min at 165°C.
  • Prepare a mousse using vegan chocolate, almond milk and dry fruit powder.
  • Then pour the mixture in blind bake tart and allow it to set.Serve cold.

We ask you, Dear Readers to share your special Christmas recipes.

It could be a secret recipe handed down by your mother or grandmother or your modern take on a traditional dish.

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Send us your favourite Christmas recipes and we'll publish the best ones on Rediff.com.

Please mail your recipe(s)/video(s) to getahead@rediff.co.in (Subject: Christmas Recipe) along with your name, location and, of course, the recipe(s).

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Executive Chef JULIANO RODRIQUES
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