Zeeshan Mumtaz
ISLAMABAD: As Christmas 2022 approaches, planning for making delicious foods and recipe dishes has already begun. We can’t help but dream about lovely fireplaces decked out with socks and wreaths put on doors, as well as a lit Christmas tree with a great pile of gifts underneath it, as the weather becomes chilly and holiday cheer beckons us to gather around our room heaters.
Christmas is a festival that celebrates joy and togetherness, and food plays a significant role in the Christmas festivities. Christmas Popular treats like rum cakes, plum cakes, and gingerbread houses can be found at every Christmas gathering.
Christmas party food recipes
Here are some recipe suggestions that you might attempt if you want to serve something unique at your Christmas party. These dishes are not only quick and simple to prepare but also rather tasty. You can ditch the lengthy grocery list this year and prepare delicious, fast food at home with common products.
Three Christmas food recipes for Your Christmas Dinner Table, Try These 3 Christmas Recipes:
1. Instant Kalakand
Kalakand is one of the most well-liked Indian sweets is kalakand. This sweet is made in the traditional manner, which is a laborious and time-consuming process. However, using this formula, you can make it quick
Ingredients of Instant Kalakand
2 Tablespoons of ghee or clarified butter- for the mixture and as needed for frying,1/2 cup of milk, Sugar: half a cup, 1 cup milk powder, Powdered cardamom, 1 teaspoon, Cottage cheese, Paneer, 1 cup crumbled, Dry fruits (pistachio, cashew) that have been chopped as needed
Instructions for making Instant Kalakand:
Add Lemon juice to boiling milk. Additionally, use a strainer to remove the curdled milk, and thoroughly rinse the chena in cold water to get rid of the lemon flavors a strainer to properly re-restrain, then set it aside. Chena/ paneer is prepared. Ghee is heated in a pan. Lower the flame. Add sugar and milk. For a few seconds, continuously stir it over a low flame until the sugar melts. On a low flame, stir in the milk powder. For five to seven minutes, stir it continually. Cardamom powder and paneer are now added. Up until the mixture begins to leave the pan, stir continuously.
Some moisture should be present, and the mixture shouldn’t appear dry. When the flame becomes granular, extinguish it. Take a baking sheet and oil it with the ghee at this point. Place the butter paper there and apply ghee to it.
Spread the mixture evenly on the baking sheet when transferring it there. Ghee can be used on the spatula to aid in properly setting the mixture.
Now add some dry fruits as a garnish. In the refrigerator for an hour or on the kitchen counter for two to three hours, let it sit. Cut it into little pieces once it has dried.
It’s time to offer some delicious instant kalakand or milk powder kalakand.
2. Instant Dahi Bade
Dahi Bade never disappoints us with its fluffy, melt-in-your-mouth dumplings, creamy yogurt, and traditional chutneys. Here, we offer a quick and easy recipe for Dahi Bade. This dish can be prepared for festivals and special events, but you can have it whenever you want throughout the year.
Ingredients:
6 slices of bread, To Soak Slices of Bread in Water
FOR STUFFING: 4-5 finely chopped cashews or kaju; 7-8 raisins or kishmish.
FOR GARNISHING: 1 cup of sweetened curd or mitha dahi Two tablespoons of tamarind chutney Mint Green Chutney with Coriander, 2 Tablespoons One pinch of salt One teaspoon of red chili powder Jeera/Roasted Cumin Powder, 1 Teaspoon Nylon Sev as necessary as needed, coriander leaves or hara dhania
Instructions for Dahi Bade
Take the bread slices, trim the edges, submerge them in water, and press them between your palms to squeeze out the excess liquid.
One slice of bread should be filled with cashews and raisins in the center before carefully folding inward to resemble a vada.
To produce more vadas from the bread, repeat this process. Put them on a serving platter.
The vadas should be covered with sweetened curd, tamarind chutney, and coriander-mint green chutney.
On top of the vadas, add salt, red chili powder, cumin powder, nylon sev, and coriander leaves. ‘Instant Dahi Bade’ are available for consumption.
3. Roasted Masala Peanuts
Masala Peanuts are a tasty and crunchy treat. Only three ingredients, some spices, and ten minutes are needed to cook it. Besan/gram flour, rice flour, and a few spices are used to coat the peanuts before they are deep-fried. You can eat it raw or use it to create a chaat.
Ingredients:
1 cup of peanuts/munfali, 1/2 cup besan/gram flour, 1/4 cup of Chawal ka Aata/rice flour, Oil for Frying: 1-2 Teaspoons plus, 1/2 teaspoon of red chilli powder, or to taste, Turmeric/Haldi Powder, 1/4 teaspoon
Add salt to taste, 1/4 teaspoon of asafoetida and henna, A handful of curry leaves
Instructions for Roasted Masala Peanuts
On a low burner, lightly toast the peanuts. and allow them to cool. However, this procedure is entirely optional.
Besan/gram flour, rice flour, red chili powder, turmeric powder, salt, and asafoetida should all be combined in a basin. The roasted peanuts should be given 1 to 2 teaspoons of oil. Mix well.
After that, thoroughly combine it with the besan mixture. To ensure that every peanut is covered in masala, add a small amount of water at a time. Ensure the besan mixture has just the right amount of wetness and dryness.
Heat the frying oil in the meantime. Reduce the heat and add the peanuts one at a time to fry. Fry them until they are light brown on medium heat. Take them out on a plate after that.
The curry leaves should be crisp-fried in hot oil. To the masala peanuts, include them. Masala Peanuts are prepared for consumption. To keep it crisp for a longer period of time, store it in an airtight container.
