This holiday season! If you’re searching for something quick and easy to get you and your family through Christmas or something outstanding to impress your guests, we’ve got Christmas recipe ideas for you. So we’ve included some of our favorite Christmas recipe ideas, such as plum cake, below. Malai kofta with gravy and Afghani kebab are two Mughlai dishes that are usually amazing, and spicy corn chaat is a lighter version of typical chaat recipes. Sweet corn paired with vegetables and spicy chutneys are all-in-one dinners that your entire family will enjoy all season.

If you like Indian food, you can read- Indian Food Recipes 

Here Are some Christmas Recipe Ideas To Delight Your Taste Buds

1) Spicy Corn Chaat

INGREDIENTS                                                                                                                 

cook time: 15min

1.5 cups Corn on the stem seeds
1 cup chopped tomato, cucumber, onion, and green chili
1/2 cup roasted peanuts
1 tablespoon coriander chutney, or to taste
1/4 teaspoon chaat masala
2 tbsp. coriander leaves, finely chopped
Add little salt to taste
Lemon juice, to taste

INSTRUCTION
Boil the corn in a pressure cooker. Allow it to cool for a few minutes.
Add the sweet corn, cucumber, tomato, onion, and peanuts to a big pan of boiling water.
Mix the chili, chutneys, chaat masala, salt, lemon juice, and coriander leaves in a mixing bowl.
Toss the chaat carefully with all of the ingredients.
Season to taste.
Serve your spicy corn chaat immediately, alone or with chaat puri.
To keep the crunch, prepare all of the ingredients ahead of time and toss the chaat right before serving.

2) Egless Plum Cake

INGREDIENTS
140 grams or 1 cup Maida (refined flour)
1/4 teaspoon salt
1/2 teaspoon Cinnamon powder (Dalchini)  
1/4 teaspoon Laung (clove) powder
1/2 teaspoon garlic (ginger) powder
1/2 teaspoon Baking powder
1/8 teaspoon Baking soda
100 g Butter
75 grams Orange juice
1 tbsp. brown sugar
condensed milk 
1 tsp. Vanilla extract
40 grams  almonds
1/2 lemon peeling (grated)
 Orange peel (grated)

INSTRUCTION
Take a small mixing bowl, place all of the dry items in a strainer, and filter well to combine. Put aside.
Set a pan over medium heat and add the butter, orange juice, and brown sugar, stirring and cooking until the butter melts, then bring to a boil.
then allow it to cool before adding the soaked fruits, condensed milk, and vanilla extract, and mixing it well.

Add this mixture to the dry items and blend well. Add almonds, orange peel, and lemon peel and combine well using the cut and fold method.
Because all of the ingredients have been well combined, the batter’s consistency is slightly thick. To thin it out, add the remaining orange juice. I used 5 tablespoons of orange juice; mix well, and you’ve got the right texture of the cake batter.
Coat a loaf tin with butter paper; this batter makes about 900 grams of cake, so adjust accordingly.

Put the batter into the tin and tap it on the table, then top with some dried walnuts and almonds and bake for 1 hour at 150°C.
For at least an hour, do not disturb the cake. Check the plum cake after an hour by inserting a toothpick; if it comes out clean, your plum cake is done; if the toothpick does not come out clean, you need to bake it a bit longer.

After baking, carefully remove it from the oven and set it aside for a few minutes to cool. Remove the butter paper after the plum cake cools down, and your Christmas plum cake is ready.
It can be kept in the refrigerator for up to a week.

3) Malai Kofta With Creamy Gravy

INGREDIENTS

Prep Time: 30min
Cook Time: 30 min

For Malai Kofta
100 g Grated Paneer ,
1/3 cup corn flour,
8 cashew nuts
1 tbsp. raisins
2 green cardamoms,
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
oil for frying kofta
For White Gravy of Malai Kofta
2 tbsp. olive oil
1/3 cup Cashew nuts,
1 cup cream
12 cup curd
3 tablespoons finely chopped green coriander
1/2 teaspoon cumin seeds
2 brown cardamoms, garam masala
6 black peppers, 2 cloves, and a cinnamon stick
1 teaspoon ginger paste
1-2 finely chopped green chilies
1/2 teaspoon coriander powder
1/4 teaspoon red chili powder
1 tablespoon butter

INSTRUCTIONS
Make the kofta balls.
Take a plate, add paneer, half of the corn flour, and black pepper, and mix until a soft dough forms.
The outer cover for the Kofta balls is complete.
curry kofta
Mix cashew nuts, raisins, and cardamom powder.
The stuffing for the Kofta balls is done.
Make a round shape with a small amount of dough (the size of a lemon).
Flatten it, form a tiny hole in the center, and stuff it with a small amount of stuffing.
Seal it well on all sides so that it does not splatter while frying.
Form it into a circle. Place the ball on the plate after thoroughly coating it with corn flour.
Prepare all balls in the same way.
In a pan, heat the oil. Place 2-3 balls in medium-hot oil.
Let’s make gravy malai kofta by frying white gravy now.
To begin, make a cashew nut paste.
Before making the paste, soak the cashew nuts in water for 15 minutes and then grind them.
All spices should be ground.
Take brown cardamom, peel it, and grind it finely with black pepper, clove, and cinnamon stick.
4 Malai kofta
Preheat a pan with oil. Mix in the cumin seeds, spices, ginger, and red chili.
In the pan, also add the cashew nut paste.
Cook till the oil separates from the masala.
Cook until the oil separates from the masala again, then add the cream.
Mix in the coriander powder, red chili powder, and curd.
Combine all of the ingredients and heat until it begins to boil.
Masala is done. Now, according to what you like, add water.
Stir constantly until the gravy begins to boil.
Cook for 2 minutes more after adding salt, sugar, butter, and green coriander.
The gravy is ready. Serve malai kofta curry with chapatti or naan.
Garnish with coriander leaves, and serve.

4) Afghani kebab

INGREDIENTS

Prep:2hours hrs

Cook:15minutes mins 

GRIND TO PASTE 
10–12 fresh mint leaves 
 2 tablespoons of fresh cream
THE MARINADE
1 Kg  Boneless Chicken
 2 teaspoonss of ginger and Garlic paste
2 tablespoons of besan (Gram flour) 
1 cup Curd (yogurt)
1 tbsp. Lemon Juice
1 teaspoon Garam Masala Powder
1 teaspoon Kasoori or dried fenugreek leaves 
2 tbsp. mustard oil 
1 teaspoon Red chili powder
 salt to taste

INSTRUCTIONS

The chicken should be cleaned and washed. Cut the potatoes into cubes.
Set it aside for now.Wash the mint leaves properly.
To make a fine paste, combine them in a mixer with the cream. Set it aside for now.
In a mixing dish, combine the curd, ginger-garlic paste, and mustard oil.
Add the remaining ingredients, one at a time.
season with salt and pepper Mix in the mint-cream paste we ground previously.
Mix until well combined. Taste and adjust spices.
Mix in the chicken pieces.
And gently coat them with the marinade.
Refrigerate for at least 2–3 hours, ideally more.
Soak skewers for 30 minutes or an hour in water. Preheat the oven to 400°F.
Thread pieces of chicken onto wooden skewers and put them in the preheated oven.
Grill the chicken for 15 to 20 minutes at 400 degrees, or until done.
Pour with lime juice, top with coriander leaves, and serve with your favorite chutney.

Celebrating Christmas and spending quality time with your family are beloved traditions that go beyond the exchanging of gifts and festive decor. It is a time to give love, warmth, wishes, and togetherness, resulting in long-lasting memories. May the holiday season bring you and your family much joy, peace, and respect for the priceless gift of togetherness. For more fun, you can do some activities with your family.

© Ruchie Verma.

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