Jingle All the Way to Deliciousness: 9 Tata Play Cooking Christmas Recipes to Impress and Relish

‘Tis the season to be jolly, and what better way to spread festive cheer than indulging in the delicious aromas coming from your kitchen? This Christmas, let your culinary prowess shine with a sleigh-full of delectable recipes that promise to dazzle taste buds and create memorable moments. From classic holiday treats to innovative twists on seasonal staples, Tata Play Cooking has curated a list that will make your Christmas feast the talk of the town. So, dust off your apron, crank up the holiday tunes, and let the magic of cooking unfold with our handpicked recipes that are bound to make your festive season extra special.

Let Tata Play Cooking be your trusted companion on this delicious adventure, as you create unforgettable moments around the dining table with your loved ones.

Eggless Chocolate Sponge Cake by Nisha Madhulika

· All purpose flour- 200 grams (2cups)

· Butter or Ghee – 80 grams

· Gram – less than 1/2 cup

· Condensed Milk – 1 cup (200 grams)

· Milk – 1 cup (200 grams)

· Cashews – 50 grams (1/4 cup, 1 cashew beaten into 4-5 pieces)

· Raisin – 50

· Sugar – 100 grams (powdered 1/2 cup)

· Baking Powder – 1 tsp

· Baking Soda – 3/4 tsp

2. Black Forest Cake by Tarla Dalal

For the sugar syrup:

o3/4 cup water

1/2 cup sugar

For the cake:

1 readymade chocolate sponge cake

4 cups whipped cream (beaten)

14 to 16 canned cherries, cut into halves

For the garnish:

1 1/4 cups chocolate curls

8 to 10 whole canned cherries

3. Chicken 65 by Nita Mehta

2 boneless chicken breasts – cut into small pieces

Chicken marinade:

• 1/2 tsp Kashmiri chilli powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tsp lemon juice

• 1 egg

• 2 tsp ginger garlic paste

• 2 tbsp refined flour

• 2 tbsp corn flour

For Masala:

• 2 tbsp oil

• 1/2 tsp cumin seeds

• 1 tsp fennel seeds

• Few curry leaves

• 2 dry red chillies

• 1 onion, chopped

• 1 tsp garlic, chopped

• 1/2 tsp salt

• 1/2 tsp Kashmiri mirch powder

• 2 tbsp thick yogurt

• 1 tsp refined flour

• 1 tbsp tomato ketchup

4. Chocolate Truffle Bonbon by Nita Mehta

200 gms cooking chocolate, chopped

1/2 cup (100 gm) cream

200 gms marie biscuits, roughly crushed

1/4 cup black raisins

1 tsp vanilla essence

1 kiwi

2 tbsp fresh pomegranate seeds

A loaf tin (8” long and 4″ broad)

5. Chicken & Spinach Croquettes by Nita Mehta

1 chicken breast

1 tbsp lemon juice

1 tbsp oil

1 tsp ginger-garlic paste

For White Sauce:

2 tbsp oil

2 cloves garlic, grated

1/2 onion, chopped

1 cup chopped spinach

2 1/2 tbsp powdered oats

1 1/2 cups milk

salt & pepper to taste

Coating:

1 egg beaten

3/4 cup dry bread crumbs

1 tsp oregano

1 tsp red chilli flakes

2 tbsp chopped coriander

6. Chocolate Chip Cookies by Nita Mehta

1/2 cup (80 gm) butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla essence

1 1/2 cup refined flour

1/2 tsp baking soda

1/4 tsp baking powder

1 cup chocolate chips

7. Chicken Biryani By Nita Mehta

For the Rice:

2 cups boiled basmati rice

2 tbsp ghee

1 tbsp biryani masala

To Marinate Chicken:

1 chicken (800 gm), cut into 12 pieces

2 tbsp biryani masala

2 green chillies

2 tbsp ginger-garlic paste

1/2 cup thick curd

2 tbsp oil

1 tsp salt or to taste

For Chicken:

2 tbsp oil

3 onions, chopped

1 tsp kashmiri mirch powder

Other Ingredients:

3 tbsp fried onions

2 tbsp fried cashews

2-3 tbsp mint leaves

few strands saffron, dissolved in 4 tbsp warm milk

1 tsp kewra jal

1/2 tsp cardamom powder

8. Chicken Fingers by Nita Mehta

2 boneless chicken breast

1 egg (1/2 +1/2)^ 2 tbsp curd

1 tbsp lemon juice

1/4 tsp salt

1/2 cup flour (maida)

1/4 tsp salt and pepper

1/2 tsp red chilli powder

1 tsp oregano

1/2 tsp garlic powder

1 cup cornflakes

For Dip (mix all):

1 tbsp mayonnaise

2 tbsp yogurt

1 tsp ketchup

Salt, pepper to taste

9. Chilli Soya Nuggets by Harpal

250 grams soya nuggets, soaked

1 tbsp oil

1 tsp ginger, chopped

1 tsp garlic, chopped

3-4 green chillies, slit

2 dry red chillies, broken

4 spring onions bulbs, sliced

1 medium capsicum, cut into strips

3 tsp soya sauce

2 tsp hot red chilli sauce

Salt to taste

A pinch of black pepper powder

1 tsp vinegar

4 spring onion greens, chopped