BASICS OF INDIAN CHRISTMAS COOKING - 3 QUICK AND EASY RECIPES
THE BASICS OF INDIAN CHRISTMAS COOKING
Indian cuisine can take on a variety of forms and shapes; each presenting the one who indulges with a fulfiling sense of richness, flavour and that ever so welcomed spiciness!
Let’s have a look at some traditional, well-crafted and mind-blowing Indian Christmas recipes, so you can celebrate this festive season of joy & giving with the ones you hold closest to your heart.
While you’re at it, don’t forget to stock up on your monthly supply of high-quality Indian, British and South Asian groceries and essentials within London and the entirety of the UK with Kugans Online Supermarket - your smart grocery store.
CHRISTMAS NANKHATAI COOKIES
Delicious and simple Indian shortbread cookies - these yummy sweets are colourful, are fun to make at home and absolutely adored by kids. If you’re looking to surprise your little ones, this recipe is definitely a MUST.
- Prep time - 40 minutes
- Cook time - 30 minutes
- Servings - 40
REQUIRED INGREDIENTS
1 1/4 cups - all-purpose flour1 1/4 cups - whole wheat flour
1/4 cup - semolina fine
3 tsp - cardamom
2 tsp - nutmeg
1/4 tsp - salt
1 tsp - baking powder
1 cup - unsalted butter
1/2 cup - ghee
1 3/8 cups - sugar
1 1/2 tsp - vanilla
Few drops of red food colouring
Few drops of green food colouring
½ cup - sugar (for decoration)
METHOD
- In a large bowl, sift together the three flours, cardamom, nutmeg, salt, and baking powder.
- In an electric mixer, beat the butter, ghee, and sugar until white and fluffy, then stir in the vanilla.
- On low speed, add the dry mixture and mix until just combined. Divide the dough evenly by and stir in two-three drops of red and green dye to each batch.
- Roll out each dough separately between two sheets of parchment paper.
- Transfer the plain dough on top of the green dough by flipping it on top. Rollover it again, then carefully peel away the parchment. Repeat the process.
- Trim one of the long edges into a straight line. Slowly roll the layers together on the long edge into a tight log.
- Roll it with the parchment paper, tightening the log. Trim when you get to the end. Re-wrap with the paper to seal the edges and tighten the log. Chill the entire paper-wrapped log for at least an hour.
- Slice the log into 1/4 inch pieces, and lay them on a baking sheet.
- All cookies should be chilled after shaping and prior to baking for at least an hour. Set the oven to 275°F.
- Brush the part you wish to decorate with sugar.
- Bake the cookies for 30 minutes or until barely golden. Cool completely.
CARROT BIRYANI
Nothing smells better than a freshly made biriyani. Vegetarians, this one is for you! Even if you’re not a vegetarian, this too is a must-try. The Carrot Biriyani is low in calories and can be prepared in less than an hour - makes for an ideal Christmas family meal.
- Prep time - 40 minutes
- Cook time - 30 minutes
- Servings - 4
REQUIRED INGREDIENTS
2 tbsp - olive oil1 - onion, sliced
1 - green chilli, chopped
1 - garlic, peeled
1 tbsp - garam masala
1 tsp - turmeric
3 - carrots, grated
2 x 200g - basmati rice
150g - frozen peas
50g - cashews, roasted
¼ tsp - salt
½ cup - yoghurt, to serve
Pinch of parsley, to serve
METHOD
- Heat the oil in a large frying pan.
- Add onion with a big pinch of salt and fry until softened, around 5 minutes, then add the chili and crush in the garlic and cook for 1 min more.
- Stir in the spices with a splash of water and cook for a couple of minutes before adding the carrots and stirring well to coat in all of the spices and flavours.
- Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over high heat for 5 minutes (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish).
- Scatter over the parsley with spoonful’s of yoghurt, then serve straight from the pan.
SQUASH & CABBAGE SABZI
Try this healthy, Indian vegetarian dish with rice or as an accompaniment with your favourite main meal. It’s quick to prepare, tastes great and is full of nutrition!
- Prep time - 10 minutes
- Cook time - 10 minutes
- Servings - 4
REQUIRED INGREDIENTS
2 tbsp sunflower oil1 tsp fennel seeds
¼ ginger, grated
2 garlic cloves , grated
200g pumpkin, peeled and chopped
200g cabbage, chopped
1 tsp salt
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
2 tsp lime juice
METHOD
- Heat the oil in a frying panand add the fennel seeds.
- When they start popping, add the ginger and garlic, and cook for 1 min.
- Add the pumpkin, cabbage, spices and salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 minutes over a low heat.
- After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer.
- Add the lime juice and check for seasoning before serving.
IN CONCLUSION
Kugans is your go-to one-stop-smart-shop to for all Indian and South Asian groceries and essentials under one digital roof. Stay safe, stay indoors, we will deliver to your doorstep. May the joys of this Christmas season be abundant and shower you and your family with blessings! Keep an eye on the Kugans Blog for more new, informative and exciting blogs.
