A Taste of the Holidays: Cozy Creations for Christmas

Brrrrron a cold, wintry day what does one wish for? Snuggling up in a cosy blanket and sipping good hot cocoa swirled with whipped cream and marshmallows, having a perfect roast. Hmmm…definitely my cup of tea. 

Awaken your senses as that time of the year is finally here.  It’s time to relish bold, warm spicy notes of ground cinnamon and ginger in the air…build up your immunity to fresh, vibrant and earthy green vegetables and make your days merry and bright this winter. 

Fed up of making the usuals? A foodie, who also loves cooking but wishes to whip up a unique, comforting, flavoursome with an added twist yet guilt-free dish for the whole family? Well, you have come to the right place. I am a typical foodie who believes that variety is the spice of life (though, nothing can beat a good and scrumptious Indian).

Bring on your festive spirit by cooking up some of my wholesome delicacies.  Let’s cook and start off with something sweet  

While the red suit guy is busy spreading his magic around the townie, have u had your Christmas brownie?

Eggless Fudgy Crunchy Christmas Brownies

• 1 cup dark chocolate(the bitter the better), cut into small chunks
• ½ cup butter
• 1 cup powdered sugar
• ½ cup whole wheat flour
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 1/2 cup of milk
• 1/4 tsp of vinegar 
• ½ cup crushed walnuts
• Rainbow sprinkles/silver balls for decoration 

1. Butter an 8" square pan and pre-heat your oven to 180C.
2. Melt butter and chocolate in a saucepan set over low heat. Cool down the spread
3. In a separate bowl, Combine milk and vinegar 
4. Take out another bowl and add flour, cocoa powder, sugar, and baking powder. 
5. Slowly, Mix the wet ingredients (except the chocolate spread) with the dry ingredients. At this point, fold in the walnuts
6. Transfer the batter to a square baking tin
7. Bake at 180C for 30 minutes-35 minutes. Let the brownies cool before you try and cut them with your festive cookie cutters
8. Now spread melted chocolate over the cookie adding your favourite toppings. Finally, place the cookies on a tray and refrigerate for 1/2 an hour. Enjoy!!

It’s all work and no play at the North Pole.. why don’t you take a break and bite on a yummy veggie roll.

Multi-Grain Grilled Cheesy Veggie Roll

Cottage Cheese(paneer)Marination

• 4 tablespoons of thick curd
• ½ tablespoon ginger-garlic paste
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• salt (add to taste)

1. Add all the herbs and spices along with the curd in a mixing bowl. Mix very well

2. Now add 200 grams of cubed paneer, (Cottage Cheese ), 1/2 cup of green capsicum, 1 medium onion and 1 medium tomato cut into 1-inch chunks 

3. Gently mix so the marinade coats the paneer mixture evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.

4. Heat 1 tablespoon oil in a non-stick pan. Sauté marinated capsicum, paneer, onion and tomato for 5 to 7 minutes over medium flame.

5. Once the marinated mixture has turned golden brown, turn off the flame. Paneer tikka, which will be used as stuffing, is ready. Divide it into 4-5 portions and proceed to heat multi-grain tortilla wraps

6. Spread 1/2 teaspoon oil evenly on each side and flip and roast both sides of the wrap on a flat pan until light brown spots appear. Transfer it to a plate.

7. Take one wrap and spread 1-2 teaspoons of green mint chutney evenly over it.

Put one portion of the filling in the centre and spread it lengthwise.

8. Add some sliced onion topped with a spoonful of mayonnaise

9. Wrap the filling tightly and make a roll. Serve with mint chutney and vegetable salad.

Note: you can use whole wheat wraps if unable to get multigrain wraps

Our dear friend with his red shiny nose loves to have his carrot…it’s time for a healthy roast-sided treat

Sauted hearty vegetables 

• 5/6 medium potatoes 
• 1 cup of broccoli florets
• 2 carrots sliced round
• 100g of French beans
• 1 cup of carrots
• 4-5 garlic cloves
• 1tsp of black pepper
• 1tsp of honey
• 1 tbsp of butter
• Salt (add to taste)

1. Cut 1/2 potatoes and put them in a saucepan of cold water. Let them rest for a few minutes

2. Take a cloth and thoroughly dry the potatoes. Using a pastry brush, oil each side of the potatoes and sprinkle with oregano

3. Set the oven to 180c and heat up the potatoes for 40-45 mins

4. Wash the rest of the vegetables thoroughly. Take a wok and add butter. Once the butter sizzles, add 4-5 garlic cloves and sauté for a few seconds. 

5. Add in the vegetables and sauté for 15-20 minutes. 

6. Transfer the oven-baked potatoes to the vegetables. Add in the salt, black pepper and a dash of honey. Mix well and cook for a further 5 minutes. Turn off the knob.

A Holiday Takeaway

Sit back, relax and savour the flavour of these wonderful delights. Spice up your taste buds this Christmas!

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