Very Special Cristmas Reciprs

[rameshxavier]

Do you want to make this Christmas the most memorable yet (for all the right reasons)? You will find dozens of tried-and-tested recipes for Christmas dinner, lunch, desert and snack items. Many of these are timeless classics, while others represent riskier, more original creations. These recipes could help to transform any family Christmas get-together into a truly special occasion.



Chicken Fry


Ingredients:
Chicken - 1 whole; sliced into 8 pieces (skinless)
Red Chilly Powder - 1 tbs
Black Pepper powder - 1/4 tbs
Kashmiri Red Chili Powder/ Paprika powder - 1 tsp
Turmeric - 1/4 tsp
Salt - to taste
Garlic (3/4 flakes) - 1 tsp crushed
Oil - Enough for deep frying

Method:

Slice the chicken into 8 pieces and slit them on both sides of each piece. Mix all the ingredients together in a bowl. Marinate the chicken pieces for 15 to 30 minutes.

In a large frying pan, heat up enough oil to fry the chicken pieces. Once the oil is hot, turn down the flame to medium high and add the chicken pieces. Fry till fully cooked and browned on all sides. Drain and let it cool slightly.

Serve with French fries and a salad. Makes a great quick easy meal.


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Duck Roast

Ingredients :
1. Duck - 1 kg
2. Cinnamon - 3, 1' inch pieces
3. Clove - 4 no's
4. Pepper - 1 tsp
5. Turmeric powder - a pinch
6. Water - 2 glass
7. Ghee - 2 tbs
Oil - 2 tbs
8. Tomatoes - 2 no
Potatoes - 1 or 2
Ladies Finger - a few

Method of Preparation :

Grind clove, cinnamon, pepper, turmeric powder and salt. Clean the duck. Marinate the duck both inside and outside with the ground masala for 1/2 an hour. Fry the duck in a pan in ghee and oil. Turn over the duck and fry till light brown. Boil water and pour it over the duck. Close the pan with a lid and cook till done. There should be enough gravy.

Fry the ladies finger and sliced potatoes in oil adding salt and a little gravy from the duck curry. Slice tomatoes breadth wise. Decorate the duck roast with the fried ladies finger, potatoes and tomatoes.

[rameshxavier]

Wines

Grape Wine

Ingredients :
1. Black Grapes - 1 kg
2. Sugar - 3/4 kg 5. Clove - 5 no's
3. Boiled Water - 6 bottles 6. Yeast - 5 gm
4. Cinnamon - 2 pieces 7. Egg White - 1

Method of Preparation :

Clean and wash the grapes. Dissolve 5 gm yeast and 10 gm sugar in 100 ml hot water and keep it for half an hour.

Smash the grapes with a wooden ladle. Add the remaining sugar, water, prepared yeast, cinnamon and clove and stir well. Store in a mud vessel ( only up to 3/4 level )and tightly close the mouth of the vessel.

After 10 days filter the wine. Beat egg white and add to the wine. Keep this in the vessel for 2 days. It can be used after filtering.
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Pineapple Wine

Ingredients :
1. Pineapple - 1 kg 3. Water - 5 bottles
2. Sugar - 2 kg 4. Yeast - 2 tbs

Method of Preparation :

Wash the pineapples and cut into small pieces. Don't remove its skin. Boil it for about 5 minutes with water and 1 kg sugar. When cool, add yeast and store in an air tight mud vessel for 20 days. Stir the content daily with a wooden ladle. After 21 days, filter the wine through a fine cloth. Do not squeeze the contents. Add the remaining sugar and store it for another 21 days without stirring.

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Grape Ginger Wine

Ingredients :
1. Black Grapes - 2 kg 3. Warm water - 12 bottles
Crushed ginger
- 1/4 kg 4. Yeast - 1 tsp
2. Sugar - 3 kg 5. Beaten Egg white - 2 no's
Wheat - 1/2 kg 6. Caramelised Sugar - 1/2 kg

Method of Preparation :

Smash grapes and mix with 2kg sugar, wheat and crushed ginger. Place it in an air tight mud vessel and pour water over it. Add the beaten egg white and store for 22 days. Stir the content well once or twice in a week with a wooden ladle.

Filter the wine. Add caramelised sugar and the remaining sugar kept aside. Stir well and store for another 22 days. The wine can be used after filtering.

You can add 2 cups rum to the wine (Optional).

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White Wine

Ingredients:
1. Plantain (Palayankodan) - 1 kg 3. Boiled &Cooled Water - 2 bottles
2. Sugar - 1 kg 4. Yeast - 1tsp

Mix sugar with the water. Cut banana into thin round pieces and add it along with yeast to the water and store it in a mud vessel for 10 days. Stir the contents once daily with a wooden ladle. After 10 days, filter the wine and store in dry bottles.

[rameshxavier]

Gooseberry Wine


Ingredients:
1. Gooseberry - 2 kg 6. Yeast - 2tsp
2. Sugar - 2 1/2kg 7. Egg White beaten - 2
3. Boiled & Cooled Water - 12 bottles 8. Nutmeg -1 small piece
4. Cinnamon - 2 pieces(1/2 inch pieces )
5. Clove - 12 no's

Method of Preparation:

Clean and dry gooseberry. Crush cinnamon, cloves and nutmeg together. Caramelize 1/2 kg sugar and keep it aside.

Take a dry mud vessel and place gooseberry, 1 kg sugar and crushed masalas layer by layer. Dissolve yeast in a little water and add to it. Pour water till the level of the gooseberries and add egg white on top. Close the vessel tightly and store for 22 days. Stir the contents once or twice in a week with a wooden ladle. After 22 days, filter the wine, remove the gooseberries without breaking them. Store again in the mud vessel by adding caramelized sugar and the remaining 1kg sugar for three more days. On the 25th day strain the wine in a fine cloth and store in dry dark bottles.

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Beetroot Wine

Ingredients:
1. Finely Chopped beetroot -1/2 kg 6. Lemon Juice - 4 dsp
2. Sugar - 1/2 kg 7. Yeast - 2dsp
3. Water - 8 cups
4. Cinnamon - 2 pieces(1 inch long sized )
5. Clove - 9 no's

Method of Preparation:

Cook well chopped beetroot, sugar, cloves, cinnamon and water together. When it is done keep it aside. When cool, squeeze well and strain through a fine cloth several times. Filter the lime juice and mix it with the yeast. Stir well, filter once more and store in a mud vessel. It can be used after 40 days.

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Instant Lemon Wine

Ingredients:
1. Water -1 bottle 7. Vanilla Essence - 4 drops
2. Lemon - 3 no's 8. Sugar for caramelizing -2tbsp
3. Sugar - 1/4kg
4. Cinnamon - 3 pieces(1 inch)
5. Cloves - 6 no's
6. Rum - 1/4 bottle

Method of Preparation:

Extract the juice of lemon. Boil water with the lemon juice and sugar. Tie the rest of the ingredients (except rum, vanilla essence and sugar for caramelizing) in a small piece of cloth and put it in the boiling water. Boil for about 10-15 minutes. Remove from fire, take out the small cloth bundle with the masalas, squeeze the contents into the wine and then strain. Caramelize sugar (2tbsp) by adding little water and add it to the wine. Add more caramelized sugar if more colour is needed. Add rum and essence. Mix well. Refrigerate when cool. Serve cold.

Note : If you want more quantity of wine, double the ingredients except rum.