Christmas Recipes - Indian Recipes For Christmas

In this post,I have shared all the Christmas special recipes under one page for quick reference.Here you can find some eggless cake recipes in oven and pressure cooker,cupcakes,muffins,eggless cookie,sweets,desserts and some snacks recipes that are loved by kids and adults as well.You can also find some traditional Indian Christmas recipes like Kerala Achappam,Fruit cake & Goan special Kulkuls. Most of these cake & cookies recipes are easy baking recipes for beginners.I have also shared few microwave cake recipes like mug cakes and Christmas special plum cake cake recipes which can be done in few minutes.Friends,do try these easy,yummy Christmas recipes and have a great Christmas celebration. I will be updating this page as & when I share more recipes for Christmas.Lets see the collection of Christmas recipes below   The picture you have seen above is my daughter's Christmas toy tree ;) Check out 15+ Easy Sweets Recipes  you can make for Christmas.

Click HERE to check more snacks recipes.

Merry Christmas !!

Eggless Cakes Recipes

Easy Cake Recipes using Microwave

Cookies/Biscuits & Snacks Recipes

Dessert Recipes

View more dessert recipes

Check out 15+ Easy Sweets Recipes  you can make for Christmas.

Click HERE to check more snacks recipes.

Wish you all Merry Christmas !!

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Very good recipes Tags: Very good recipes Tags: Easy christmas recipes, Christmas recipes, Christmas baking recipes, Christmas cookie recipes, christmas sweets recipes, christmas dessert recipes, indian christmas recipe, south indian christmas recipes, traditional indian christmas recipes

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not "baked beans" at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more traditionally simmered in the oven. In fact, they have an even richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Deep flavored with hints of sweetness and smokiness, this modern take on an old classic pairs really well with a side of rice and a lightly dressed leafy geen salad.

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on December 19, 2015 Simple stove-top "baked beans" with the rich, comforting flavor of classic baked beans and updated with the addition of sun-dried tomatoes, apples and cranberries Print this recipe Ingredients: 1 cup dried pinto beans (3 cups cooked or 2 14 oz cans) 4 sun-dried tomatoes 1 large apple, peeled, seeded and finely chopped 1 jalapeño, seeded and finely chopped 2 medium tomatoes, diced 4 teaspoons Dijon mustard 1 tablespoon molasses 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 1 teaspoon paprika 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried) 1 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried) 1/4 teaspoon liquid smoke 1/3 cup dried cranberries 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. In a large saucepan, combine the sun-dried tomatoes along with their soaking water, apple, jalapeño, diced tomatoes, mustard, molasses, maple syrup, apple cider vinegar, paprika, rosemary, thyme, liquid smoke, cranberries and pinto beans. Bring to a gentle boil and then cover and simmer until the mixture thickens. This should take about 20 to 30 minutes. Stir in the salt and black pepper and garnish with a little more maple syrup if desired. Makes 4 to 6 servings

Other pinto bean recipes to enjoy from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
Gingered Carrot and Pinto Bean Soup
Southern-Style Pinto Beans with Rice and Fried Eggplant

Eggless KulKuls Recipe-Kalkal(Gul Gul)-Goan Christmas Recipes

I was thinking to make some special Christmas recipes apart from cakes and cookies.Last year I shared Kerala’s Achappam/Rose cookies recipe.Similarly this year I wanted to try something interesting.So I asked Raksha’s Christian friend Reena’s mom.She told me about this kulkul/Kalkal recipe which is most commonly made in all South Indian Christian houses during Christmas.I browsed for the recipe and found Kulkuls(Gul Gul,Kidiyo,Kidyo) is a Goan special Christmas sweet recipe.Traditionally the Christmas goodies, called kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas.It is a deep fried sweet recipe made of maida/All purpose flour,sugar,eggs,semolina and coconut milk.Being a Vegetarian,I was looking an easy,eggless version and found the recipe from HERE.It came out very well with a crispy & crunchy taste.Raksha & Sendhil loved it a lot and finished the whole batch in few minutes.This recipe din’t disappoint me even if it’s a first attempt.So Friends do try this easy,yummy & unique kulkuls recipe during this Christmas.I am sure your family members would enjoy it to the core.Lets see how to make this Goan special Christmas sweet recipe – KULKULS with stepwise pictures !!

Kulkuls/Kalkal Recipe - Eggless Version

How to make Goan special Christmas sweet KULKULS without egg

Cuisine: Indian

Category: Sweet

Serves: 20-25nos

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup - 200ml , 1 tbsp - 15ml , 1 tsp - 5ml All purpose flour/Maida - 1 cup ( Levelled) Sugar - 1/3 cup Melted butter - 2 tbsp Salt - a pinch Vanilla Essence - 2 drops Cooking oil - to deep fry Powdered sugar – To coat the cookies(optional)

METHOD

Take a wide bowl and add maida,salt and powdered sugar.( If you powder 1/3 cup of sugar,you will get around 1/2 cup.Use all the sugar) Mix well and check for taste.If sweetness is less,add more powdered sugar as per your taste. Melt the butter and let it become warm.Add it to the maida mixture and make a crumbly mixture.Butter should spread all over the maida. Now add water very little by little( use tsp) and make a dough like a thick, non-sticky roti dough.Let it rest for 15 minutes.Keep it covered.( Suppose if you have added more water,add little maida and correct the dough) Make spiral shapes using a comb or fork as shown in the pictures below.Pinch small gooseberry sized balls from the dough and spread it as a thin layer on the comb or the back of fork.Roll it to make a spiral shape.Tightly roll it and close it well else it will open up while frying.Arrange all the shaped kulkuls in a plate(Do not make it too thick because it will be crispy outside and soft inside.To avoid this,take less dough and roll it thinly) Heat cooking oil and test it by dropping a pinch of dough.It should rise on top immediately.( If you are a beginner,make a trial by frying 1-2 kulkuls before you put them in batches.Check whether it breaks in oil.If it breaks in oil,add little more maida and make the dough) Lower the flame completely and drop 5-7 kulkuls at a time.Flame should be low to medium.Let kulkuls cook for few minutes till one side turns light golden brown.Flip it and cook the other side till light golden brown.Don’t wait for all the bubbles to cease because kulkuls will cook even after removing from the oil.So while you take out from the oil,it looks & tastes soft.But when it cools down completely,it will become super crunchy.So please wait till it cools down to enjoy its best taste.Cook the remaining kulkuls in batches.Adjust the flame from low to medium whenever needed. Store in an air tight box after it cools down completely.It stays good for a week or two.For me,the sweetness was perfect without coating the powdered sugar.If you want more sweet and a whitish look,you can coat these kulkuls in powdered sugar after it cools down. Enjoy this crispy and yummy snack with your family !

Note

Suppose if you add excess water and make the dough very sticky,add some more maida to it. If you add more butter,these kulkuls will break in oil.So add the mentioned amount. If the heat of oil is more,the color of kulkuls turn golden brown quickly without cooking inside.so deep fry them in low to medium heat oil for uniform cooking. Kulkuls absorb more oil if you fry them in very low insufficient heat.So deep fry in proper heat.

Enjoy this Crispy Goan special Christmas sweet at home !!

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Easy Shortbread Cookies Recipe - Eggless Butter Biscuits - Christmas Recipes

Hope I am not late in sharing Christmas Recipes 2015.For the past one week,I had been trying various cookies and cake recipes.From today,I will share them one by one till Christmas.To begin with,here is the most popular cookies that everyone must try during this season.Yes,Its melt in mouth,crispy Shortbread cookies(Eggless version).We call this as Butter biscuit/ butter cookies.I browsed through few recipes and came up with this version.This is my first attempt in making these cookies and I must say”It came out PERFECT”. I am completely happy with the results.The ingredients and measurements are very easy to remember.It’s a fool proof,beginners cookie and anyone can bake it easily.Its perfect for Christmas & New year Gifting.With buttery soft and melt in mouth texture,it tastes awesome.You won’t and you can’t stop with one even if you are calorie conscious.I saw few recipes with cornstarch/corn flour and few with a combination of wheat flour & maida.I am sure it works in all the ways as the butter makes the magic here.I have shared all the possible tips and tricks in my Notes section.Do peep into it before you start.Friends,How come a cookie with so much of butter goes wrong.Do try it confidently and surprise your family members by showing your expertise in bakingYou will be showered with praises!!
Lets see how to make these delicious Christmas special Shortbread Cookies with stepwise pictures and a VIDEO !!

Eggless Shortbread Cookies Recipe

Easy,melt in mouth shortbread cookies without eggs

Cuisine: International

Category: Cookies Recipes

Serves: 25 nos

Prep time: 60 Minutes

Cook time: 15 Minutes

Total time: 75 Minutes

INGREDIENTS

1 cup = 200 ml Maida/ All purpose flour - 1 cup Unsalted Butter at room temperature - 1/2 cup Powdered sugar OR Icing Sugar - 1/3 cup ( Actual recipe uses1/4 cup) Vanilla Essence - 1/2 tsp

METHOD

Keep all the ingredients ready.Take the butter in a bowl.It should be in room temperature n soft.Add the powdered sugar and beat it well using a whisk.Beat until it becomes creamy and thick.Check for taste and add more powdered sugar if needed. Add vanilla essence and maida.Mix well and make a soft,non-sticky dough.You should not use water or milk. Wrap the dough in a cover/cling wrap and refrigerate the dough for 1 hour(atleast 30 minutes).Dough will become hard after an hour.Remove it and keep it on a lightly floured surface. Roll it using a chapathi rolling pin.Initially you may find it difficult to roll but after 2-3 seconds,you can do it easily as the dough loosens.Now flatten the dough to 1-2 inch thick and shape it using cookie cutter OR If you want to make rectangle shapes as I did,roll the dough thick and cut it using a sharp knife to make rectangle shape.Prick it with a fork for uniform cooking. Preheat the convection oven to 180c.Arrange the cookies in a greased tray or tray lined with butter paper.Bake it in convection mode at 180c for 15 minutes.The sides of cookies turn golden brown .Also check whether you are able to remove from the tray easily without sticking or breaking.This is the indication for baked cookies.Remove the tray and let the cookies cool down completely. Remember these cookies would be soft to touch when hot.But it will become crispy & melts in mouth once it cools down.So be patient and allow it to cool completely.Store in an air tight box and enjoy for a week.I think it stays good for a week if handled properly.But all the cookies vanished within 2 days in my house ;)) Enjoy !

Note

Shortbread cookies are supposed to be mildly sweet.So 1/4 cup of sugar was mentioned in the original recipe.But I used 1/3 cup sugar as per our taste. Do not add water or milk to the dough. Baking time may vary as per your convection oven .So keep an eye after 12 minutes. For variations you can try half cup of maida & half  cup of wheat flour. If you are wish to add corn flour,add 1/4 cup along with 1 cup of maida.

Try this easy,melt in mouth cookies for this Christmas.I am sure you won’t regret for the results !! Wish you all a merry Christmas

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Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.

This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.

I highly recommend making your own dough too. It really doesn't take to long to make and is not nearly as bready as store-bought ones.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Recipe by Lisa Turner Cuisine: Italian Published on December 15, 2015 Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce Print this recipe Pizza dough: 1 tablespoon coconut or white sugar 1 cup warm water 14 oz (8 g) package of yeast 3 cups all-purpose spelt or white flour + more for dusting 1/2 teaspoon sea salt 1 tablespoon curry powder (optional) 1/4 cup olive oil + more for brushing Cashew cheese: 3/4 cup raw cashews 1 2/3 cup water 2 tablespoons nutritional yeast 1 teaspoon sea salt Toppings: 12 sun-dried tomatoes 8 oz (225 g) button mushroom, sliced 1 to 2 shallots, minced 3 tablespoons balsamic vinegar 2 tablespoons olive oil fresh cracked black pepper to taste 1 small tomato, puréed 1 to 2 jalapeños, sliced into rounds and seeded 6 to 8 cherry tomatoes, halved 1/3 cup Kalamata olives, pitted and sliced small handful of fresh oregano leaves, chopped Instructions: Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface. In a large mixing bowl, combine the flour, salt and curry powder if using. Stir well to combine and make a well in the center of the mixture. Pour in the yeast mixture and olive oil. Mix the ingredients together beginning in the center of the bowl and incorporaing the flour from the sides of the bowl. Continue until a soft dough is formed. Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky, but smooth and elastic. Grease a bowl with some oil. Transfer the kneaded dough to the bowl and brush with some more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size. While the dough is resting, prepare the cashew cheese. Soak the cashews in hot water for 1 to 2 hours, then drain and trasfer to a small food processor or blender. Add the remaining ingredients and blend until smooth, adding a bit more water if it is too thick. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Marinate the mushrooms and shallots in the balsamic vinegar, olive oil and black pepper for 20 minutes. In a skillet, heat a few teaspoons of olive oil over medium-high heat. Add the mushroom mixture and fry until the mushrooms begin to brown and soften. Toss in the jalapeños and stir for another few minutes. Set aside. Brush a 12-inch vented pizza pan with olive oil and preheat an oven to 400°. Punch down the pizza dough and divide it into two portions. If making only one pizza, wrap the other part in plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork. Spread the puréed tomato over the dough and bake for 5 minutes. Remove from the oven, raise the oven temperature to 500°, and raise the oven rack to the second-from-top position. Top the pizza with the cashew cheese, sun-dried tomatoes, cherry tomatoes, mushroom mixture and olives. Brush the edges of the dough with a little more olive oil and bake for 15 minutes until the edges are slightly browned. Remove from heat and garnish with fresh oregano leaves. Let the pizza cool slightly, then transfer to a cutting board, slice, and serve. Makes 4 to 8 servings

I'm sharing this with Jac's Meat Free Mondays event.

Other pizza recipes from Lisa's Vegetarian Kitchen to enjoy:
Homemade Olive Tapenade Pizza
Paneer Tikka Pizza on Naan Bread
Spicy Homemade Hummus Pizza
Mushroom Polenta Pizza