Treat yourself to Christmas delicacies

Ingredients

Olive oil 1.5 teaspoons, Onions chopped 1 medium size, Cinnamon stick 1 each, Cardamom green 2 pieces, Cumin seeds ½ tsp, Black peppercorns 3 to 4, Garlic ginger paste 1 tablespoon, Green chilli split 1 each, Curry leaves 4 to 5, Lime leaves 2 to 3, Red pumpkin chopped 1.5 cups, U S cranberries fresh frozen 2 tablespoons, Red lentils soaked ½ cup, Vegetable stock 1 litre, Salt and pepper to taste.

Heat the olive oil, add the cinnamon, cardamom, cumin seeds and black peppercorns. Saute for 30 seconds to release aromas. Add the ginger garlic paste, split green chilies. Add the onions and cook for 3 to 5 minutes. And then add lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes. Top with the vegetable stock and cook until the lentils and pumpkin is cooked. Blend the soup and garnish with a few dried cranberries, fresh lime leaves.

Ingredients

Dried U S Cranberries 3 tablespoons , Red apples chopped-1 medium sized, Banana ripe - 1 medium, Custard Apple - 1 medium, Ice cubes, Lemon juice - 1 tbsp, Honey- 2 tablespoons, Walnuts or Almonds - 4 to 5 each.

How to make

Blend all the ingredients and enjoy.

Ingredients

Vanilla Sponge 100 grams, Apricot jam 20 gm, Tutti fruity 20 gm, Desicated coconut 20 gm, Cashewnuts 20 gm, Rum 15 ml, Apricot candy (optional) 20 gm, White butter (Unsalted) 100 gm, Icing sugar 50 gm.

In a bowl mix together crushed sponge, apricot jam, tutti fruity, desiccated coconut, Cashew nuts and rum. Now, divide the mixture into equal sized balls. Coat the balls with butter cream icing and serve cold.

For Butter Cream:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth for about 1 minute. Add the icing sugar to the bowl and beat until combined. Increase the speed to high and beat the frosting for an additional 2 minutes.

Ingredients

White chocolate – chopped into very small pieces 200 grams, Unsalted butter-softened 2 Tablespoons, Heavy cream 30 ml, Bread Loaf 300 grams, Rose Petal Jam 3 Tablespoon, Dried rose petals 50 grams, Powdered sugar 50 grams, Almond flakes 25 grams.

In a bowl finely crumble the bread, add powdered sugar, gulkand, chopped white chocolate and butter. Mix well and make 1 inch balls out of the mixture. Over a double boiler melt remaining chopped white chocolate, stirring casually until smooth and completely melted. Do not heat above 1050 F. In a small sauce pan simmer heavy cream. Remove from heat, add melted white chocolate and stir until the chocolate is combined with heavy cream. Dip the bread balls in the white chocolate mixture and roll it over rose petals and almond flakes. Refrigerate until firm. Serve Chilled.