2 Easy Christmas recipes from the MasterChefs of IHCL, that will amaze your guests!

PERI PERI CHICKEN & CASHEW CROQUETTE

(By Dwipen Goswami, Executive Chef Vivanta Goa, Panjim)

INGREDIENTS

• 100 g onion, chopped

• 50 g tomato, chopped

• 20 g ginger garlic paste

• 10 g fresh coriander, chopped

• 200 g chicken mince

• 50 g cashew nuts, roasted

• 50 g peri peri masala

• 60 g boiled potato

• 20 ml refined oil

• 2 eggs

• 100 g semolina

• 50 g breadcrumbs

• 50 g peri peri mayonnaise

• Oil for deep frying

• Salt to taste

Method

• Heat oil in a pan. Add onion and ginger garlic paste. Sauté till translucent.

• Add chopped tomato and cook well.

• In a separate bowl, add chicken mince, sautéed masala, chopped coriander, one egg, salt, peri peri masala, mashed potato and cashew nuts. Mix well.

• Make small and equal portions of croquettes (elongated).

• Beat the remaining one egg in a separate bowl.

• Dip each croquette into the egg wash and then coat with semolina and breadcrumbs.

• Fry on medium heat until golden brown.

• Garnish with thinly cut vegetable and coriander sprig.

• Serve hot with peri peri mayonnaise.

PISTACHIO & CHOCOLATE DOCE

(By Avinash Mhapsekar, Sous Chef, Taj Resort & Convention Centre, Goa)

INGREDIENTS

• 250 g Bengal gram (split)

• 200 g desiccated coconut

• 450 g granulated sugar

• ½ tsp green cardamom powder

• 1½ tbsp ghee

• 1 tsp salt

• 100 g milk chocolate, for coating

• 50 g pistachios, sliced

Method:

• Soak the gram in sufficient water for 24 hours.

• Discard the water and pressure cook with 2 cups water and salt until tender.

• Once the pressure settles down, discard any excess water.

• When cooled to room temperature, grind the cooked gram to a smooth paste (avoid adding any water).

• Separately, grind the desiccated coconut into a fine paste.

• In a heavy bottomed, dry pot, add the gram paste, ground coconut and sugar.

• Stir continuously for about 15 minutes on medium heat.

• Add ghee and cardamom powder, reduce the heat to low.

• Continue stirring until the mixture leaves the sides of the pan and almost comes together to form a soft dough.

• Make small round balls of 25 g each (similar to hand-rolled truffles).

• Dip each in tempered milk chocolate, and coat generously with sliced pistachios.

• Enjoy!