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

Add a 5-star touch to your Christmas celebrations with these 2 quick and easy recipes, which will make a delicious addition to any festive meal
Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)Gomantak Times

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

Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
Recipe: Traditional Christmas Cocada
  • 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

Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
8 outlets which have been serving the best traditional Christmas sweets in Goa for ages!

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).

Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
Recipe: Make the best Bebinca this Christmas
  • 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.

Chefs Dwipen Goswami (left) and Avinash Mhapsekar (right)
Chefs Dwipen Goswami (left) and Avinash Mhapsekar (right)Gomantak Times

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

Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
Airlines start cancellation of bookings from Dabolim, prefer Mopa

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.

Peri Peri Chicken & Cashew Croquette (left), Pistachio & Chocolate Doce (right)
7 Walks by Serendipity Arts Festival that will change your mind about Panjim
  • 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!

Your Gateway to Goa, India

The Gomantak Times app is the best way to stay informed on anything happening in Goa. From breaking news to the top 10 restaurants to visit, GT helps you navigate your time in Goa.

Download the Gomantak Times app on your Android or IOS device.

Related Stories

No stories found.
logo
Gomantak Times
www.gomantaktimes.com