Traditional Christmas Dinner Recipes - Varun Inamdar - Christmas Meal Preparation
- 5 years ago
Christmas is all about having a good time and good food. So in today’s episode, you’ll find Chef Varun, not in the studio but at Mrs Bertha Mendes’s house. Chef Varun and Mrs Bertha together are making a special meal for her family. So watch this episode and make a special meal for your family and have a good time! Merry Christmas.
Ingredients & Method:
For Stuff Chicken
1 Chicken, wash the chicken from inside and outside, apply salt and lemon juice and keep aside.
1 Lemon, juice
Salt to taste
For the stuffing
2-3 Bread slices
1 Carrot
¼ cup Peas
2 Onion (medium size)
2 Green chillies
1 Sour Lime
1 or 2 medium Potato
½ piece Ginger (chopped finely)
Raisin few
Cashewnuts few
Mint leaves few
Salt to taste
Pepper powder to taste
¾ tsp Spice powder
1 tsp Sugar powder
Boil together with salt, pepper powder and butter till done.
Method for the chicken
Let the chicken marinate in salt and lemon juice for some time. Then drain off the excess water wipe the inside dry. Then stuff the chicken with the stuffing and stitch it
Method for the stuffing
Cut the bread slices into cubes and fry till golden brown colour and remove. Chop the carrot and potatoes into cubes and parboil them separately with salt and sugar. Drain and keep aside. Boil the green peas separately. Chop the chillies, ginger, mint leaves, onions, chicken liver, gizzard and heart all finely.
Heat oil, fry the onions lightly. Then add ginger, and chillies fry for 1-2 minutes. Then add carrot, potatoes, mint leaves, liver, gizzard, heart, raisins, cashews, salt, pepper, spice powder, green peas, bread croutons, sugar, lemon juice and chopped coriander leaves. Mix well cook for 2 minutes and let the mixture cool.
Then stuff the chicken with this stuffing and stitch. Apply a little butter all over the chicken. Wrap it up in aluminium foil and bake till done.
Bake for 1 hour at 150 C. Then remove the foil and bake further till the chicken is done. It should get a golden brown colour.
Ingredients:
Wedding Rice:
1 cup Basmati Rice
Dry fruits, fried
1 Onion, sliced & fried
1 Egg
3 Cloves
3 Cardamom
1 pc Cinnamon
2 Bay Leaf
Chicken Moilee:
1 kg Chicken
6-8 Onions
12 Garlic
1 Ginger
6 Green Chillies
2tbsp Bottle Masala
5pcs Dates, chopped&soaked
2 tsp Sugar
1 tbsp Vinegar
Salt to taste
Ghee+Oil as required
2 Potatoes, sliced&fried
2 tbsp Coriander leaves, chopped
Potato Chops
500 gms Potatoes
Salt to taste
Fresh Breadcrumbs
Oil for frying
1 Egg
Mince filling:
250 gms Mutton mince
4 Onions, finely chopped
1-2 Green chillies, finely chopped
4-6 Garlic, chopped
1/2 pc Ginger, finely chopped
1/2 tsp Turmeric powder
1 tsp Spice powder
1 tsp Sugar
Salt to taste
1/2 tsp Pepper powder
1 tsp Vinegar or lemon juice
2 tbsp Coriander leaves, chopped
Mint leaves, chopped
1 tsp Bottle Masala
2 tbsp Oil
Fugias
500 gms Maida
50 gms Ghee (melted)
1 1/2 tsp Salt
15 gms Fresh yeast
1 Egg
1/2 cup Thick Coconut MIlk
100 gms Sugar+100 ml Water, make into syrup
Warm Water to mix
Oil for deep frying
Ingredients & Method:
For Stuff Chicken
1 Chicken, wash the chicken from inside and outside, apply salt and lemon juice and keep aside.
1 Lemon, juice
Salt to taste
For the stuffing
2-3 Bread slices
1 Carrot
¼ cup Peas
2 Onion (medium size)
2 Green chillies
1 Sour Lime
1 or 2 medium Potato
½ piece Ginger (chopped finely)
Raisin few
Cashewnuts few
Mint leaves few
Salt to taste
Pepper powder to taste
¾ tsp Spice powder
1 tsp Sugar powder
Boil together with salt, pepper powder and butter till done.
Method for the chicken
Let the chicken marinate in salt and lemon juice for some time. Then drain off the excess water wipe the inside dry. Then stuff the chicken with the stuffing and stitch it
Method for the stuffing
Cut the bread slices into cubes and fry till golden brown colour and remove. Chop the carrot and potatoes into cubes and parboil them separately with salt and sugar. Drain and keep aside. Boil the green peas separately. Chop the chillies, ginger, mint leaves, onions, chicken liver, gizzard and heart all finely.
Heat oil, fry the onions lightly. Then add ginger, and chillies fry for 1-2 minutes. Then add carrot, potatoes, mint leaves, liver, gizzard, heart, raisins, cashews, salt, pepper, spice powder, green peas, bread croutons, sugar, lemon juice and chopped coriander leaves. Mix well cook for 2 minutes and let the mixture cool.
Then stuff the chicken with this stuffing and stitch. Apply a little butter all over the chicken. Wrap it up in aluminium foil and bake till done.
Bake for 1 hour at 150 C. Then remove the foil and bake further till the chicken is done. It should get a golden brown colour.
Ingredients:
Wedding Rice:
1 cup Basmati Rice
Dry fruits, fried
1 Onion, sliced & fried
1 Egg
3 Cloves
3 Cardamom
1 pc Cinnamon
2 Bay Leaf
Chicken Moilee:
1 kg Chicken
6-8 Onions
12 Garlic
1 Ginger
6 Green Chillies
2tbsp Bottle Masala
5pcs Dates, chopped&soaked
2 tsp Sugar
1 tbsp Vinegar
Salt to taste
Ghee+Oil as required
2 Potatoes, sliced&fried
2 tbsp Coriander leaves, chopped
Potato Chops
500 gms Potatoes
Salt to taste
Fresh Breadcrumbs
Oil for frying
1 Egg
Mince filling:
250 gms Mutton mince
4 Onions, finely chopped
1-2 Green chillies, finely chopped
4-6 Garlic, chopped
1/2 pc Ginger, finely chopped
1/2 tsp Turmeric powder
1 tsp Spice powder
1 tsp Sugar
Salt to taste
1/2 tsp Pepper powder
1 tsp Vinegar or lemon juice
2 tbsp Coriander leaves, chopped
Mint leaves, chopped
1 tsp Bottle Masala
2 tbsp Oil
Fugias
500 gms Maida
50 gms Ghee (melted)
1 1/2 tsp Salt
15 gms Fresh yeast
1 Egg
1/2 cup Thick Coconut MIlk
100 gms Sugar+100 ml Water, make into syrup
Warm Water to mix
Oil for deep frying