How to Make Christmas Pudding? – Christmas Special Recipes – Viji’s Food Recipes

Christmas Pudding

Ingredients:

Carrots   –  55 gm  (grated)

Potatoes   –   75 gm  (grated)

Nuts  –   35 gm (chopped)

Soda bicarbonate  –   1/4 tsp

Nutmeg  –   1/4 tsp

Salt   –   a pinch

Refined flour  – 50 gms

Raisins  – 55 gm

Dates   – 55 gm

Butter  – 50 gm

Sugar  – 50 gm

Cinnamon  – 1/4 tsp (powder)

Cloves  – 1/4 tsp (powder)

Method:

Mix together grated carrots, potatoes, chopped raisins, dates, nuts  and sugar and butter.

Mix together soda, cinnamon, cloves, nutmeg, salt and flour.

Add to first mixture.

Put into a greased bun tin.

Steam for about 2 hours.

Serve with vanilla sauce or hard sauce.

Note:

Christmas Cake Recipes

More Tasty Food Recipes

How to Make Tomato Sauce? Online Sauce Recipes

Tomato Sauce

Serve with Fish Orly, fried fish, meat, fish or vegetables cutlet, pastas etc…

Tomato Sauce

Ingredients:

Tomatoes  –  225 gm

Bacon –  5 gm

Butter –  15 gm

Carrot  –  20 gm

Turnip  –  20 gm

Onions  – 20 gm

Refined flour –  15 gm

White pepper – to taste

Salt –  to taste

Stock or tomato liquid  – 30 ml

Sugar  –  1 tsp

Method:

Slice onion and tomatoes finely.

Shred carrot and turnip.

Put all of them into a pan with stock, bacon, butter and seasoning.

Cook until tender.

Rub through a sieve and blend in flour.

Return to pan and stir until it boils.

Boil for 4 to 5 minutes and remove.

N.B :-  Depending on the quality of the tomatoes, it may be necessary to increase the quantity of tomatoes used.

How to Make Cream of Peas Soup?

Ingredients:

Peas – 350 gm

Carrots – 120 gm

Onions – 30 gm

Turnip  – 60 gm

Stock  – 750 ml

Milk – 300 ml

Refined  flour – 30 gm

Butter – 30 gm

Pepper –  to taste

salt – to taste

Mint – a few sprigs

Method:

Shell peas, grate carrots, turnip and onions.

Cook vegetables in cold stock. Add mint.

Prepare a white sauce with flour, butter and milk.

When vegetables are tender, sieve to make a vegetable puree.

Mix sauce with vegetables puree. Add seasoning.

Reheat. Bring to boil and serve garnished with chopped mint.

How to Make Béchamel ?

Béchamel   (600ml )

A basic Sauce

Ingredients:

Butter  –  45 gm

Refined flour  –  30 gm

Milk  –  600 ml

Onions   –  100 gm (1 small)

Bayleaf  –  1/2

Carrot  –  30 gm

Celery  –  5 cm

Salt –  to taste

Clove – 1

Peppercorns  (white)  –  10

Nutmeg –  a pinch

Lime juice  –  1/2 tsp

Method:

Melt 30 gm of butter. Add flour and cook without discoloring, stirring well all the time. Remove from heat.

Stir in boiling milk gradually, to prevent formation of lumps.

Return to heat. Add onion stuck with clove, sliced carrot, celery, peppercorns, salt and grated nutmeg.

Stir until it boils and allow to simmer for 15 minutes.

Pass through a tammy cloth.

Return to pan and finish with remaining butter and lime juice.

How to Prepare Peanut Butter Cookies?

If you use all-natural peanut butter, add an extra tablespoon of butter or margarine to the dough.

Ingredients:

Basic Cookie Mix – 2 cups

Egg – 1 lightly beaten

Unsalted butter (or) Margarine – 5 tbsp (melted)

Vanilla – 1 tsp

Chunky or Creamy Peanut Butter – 1/2 cup

Baking Sheets

Method:

Preheat the oven to 350’F.

In a large bowl, stir together all of the ingredients until well combined.

With lightly floured hands, roll the dough into 1-inch balls and arrange them 2 -inches apart on 2 lightly greased,13″* 9″*1″ baking sheets.

Flatten each cookie slightly with a fork.

Before for 12 to 15 minutes or until golden.

Let cool for 1 to 2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 1 week.

Makes about 3 dozen 2 1/2 -inch cookies.

How to make Spinach Soufflé?

Ingredients:

Spinach – 225 gm

Cheese – 70 gm

Eggs – 2

Refined flour – 30 gm

Milk – 150 ml

Pepper – to taste

Salt – to taste

Butter – 30gm

Method:

Wash and boil spinach till tender and all moisture has evaporated.

Make into a purée.

Prepare mornay sauce with flour, butter, milk and most of the cheese.

Add sauce to spinach purée. Add beaten egg yolks. Mix well.

Beat egg whites to a stiff froth and fold into the mixture.

Put mixture into a soufflé mould and bake at 175’c (350’F) for 25 to 30 minutes.

How to Prepare Butter Tandoori Chicken?

Ingredients:

Chicken  –  1

Butter for batter  –   125 gm

Butter for basting  –  125 gm

Tandoori Masala:

Hot red chilli powder – 5 gm

Kashmiri chilli powder – 10 gm

Green chillies – 20 gm

Ginger – 10 gm

Garlic – 10 gm

Method:

Grind tandoori masala and mix with butter.

Make incisions or slits on the breasts and legs of the chicken.

Marinade in the mixture for 10 – 12 hours.

Bake in the tandoor, basting frequently with butter, till chicken is cooked.

Or

Remove when three – fourths done. Fry in butter, return again to the tandoor for 3-4 minutes. Keep basting till done.