Christmas 2021 recipes: lip-smacking snacks to spice up your Christmas Eve


Christmas 2021 Recipes: Christmas is almost here, but the party will last about a week or so until we’re ready to welcome the New Year. Until then, it’s time to party with friends and family and soak up the festive spirit.

While most of us are done with the preparations, there are some things that are best planned towards the end. For last minute additions to your Christmas party menu, we have some really cool suggestions that you would surely love to try to make your reunion even more special.

ALSO READ: The Best Christmas Cake Recipes You Can Make At Home In A Snap

Whether you’re a pure vegetarian who plans to make most of the seasonal veg or a die-hard non-vegetarian who can’t go without chicken tikka, we have mouth-watering recipes for both categories.


Honey Garlic Cauliflower

Honey Garlic Cauliflower


All purpose flour

2 cups of panko breadcrumbs

3 large eggs, beaten

1 head of cauliflower, cut into bite-size florets

1/3 cup honey

1/3 cup soy sauce

2 garlic cloves, chopped

Juice of 1 lime

1 tbsp. Sriracha

1/4 cup water

2 tbsp. cornstarch

1/4 cup sliced ​​green onions


* Preheat the oven to 400 degrees and line a large baking sheet with foil.

In a large bowl, combine the flour and cauliflower, mixing until completely coated. Set up a dredging station: in a bowl, add the panko breadcrumbs and in another bowl whisk the eggs and add 2 tablespoons of water. Dip the cauliflower in the beaten eggs, then the panko until completely coated. Transfer to a prepared baking sheet and season generously with salt and pepper. Bake until golden brown and crisp, 20 to 25 minutes.

* Meanwhile, prepare the sauce. In a small bowl, whisk together cornstarch and water, until cornstarch dissolves completely. Put aside. Combine soy sauce, honey, garlic, lime juice and sriracha in a small saucepan over medium heat. When the mixture comes to a boil, lower the heat and add the cornstarch mixture. Bring to a boil again and cook until the sauce thickens, about 2 minutes.

* Toss the cooked cauliflower in the sauce until evenly coated. Return the cauliflower to a baking sheet and grill for 2 minutes.

* Garnish with green onions and serve immediately.

(Recipe by Ravindra Chaudhary, founder of Taste It, Noida)

Hara Bhara Kebab

Hara Bhara Kebab


2 bunches or 120 grams of spinach palak leaves

2 tablespoons of ghee

1 tablespoon of jeera

1 inch of ginger

1 tablespoon of green chilli

2 medium chopped bell peppers

½ cup green peas

½ teaspoon ground turmeric

Salt to taste

1 tablespoon of mint leaves

2 tablespoons of coriander leaves

4-5 or 300 g of boiled and mashed potatoes

1 teaspoon of black salt

1 teaspoon of jeera powder

1 teaspoon of garam massala

1 teaspoon of amchur powder

Salt to taste

3 tablespoons of roasted besan

1/4 + ¼ breadcrumbs

5-6 cashews

Chaat masala

For the breadcrumbs

4-5 white parts of bread, crushed


* In a saucepan, boil water and add the spinach leaves. Cook it for 2 minutes. * After 2 minutes, the leaves will all be shriveled. This is called blanching spinach. Remove from the pan and immerse in cold water. Put aside.

* Now in a saucepan add 2 tablespoons of ghee, cumin seeds, chopped ginger and green chili and sauté for 30 seconds.

* Now add the green peas (I kept the peas frozen in lukewarm water for 2-3 minutes before adding them to the pot), the chopped bell pepper and the blanched spinach leaves.

* Cook the mixture until there is no more or very little humidity. It will take 2-3 minutes.

* Let the mixture cool a bit during this time in a saucepan, add the crushed white part of the bread and dry roast until it becomes crisp. The homemade breadcrumbs are ready.

* Then transfer it to a blender. Add mint and coriander leaves and reduce them to a paste.

* Transfer the mixture to a bowl and add the boiled and mashed potatoes, black salt, cumin powder, garam masala, amchur powder and salt.

* Now add the roasted besan and breadcrumbs to the mixture. Mix everything until you get a nice dough.

* Take a little dough the size of a lemon in your hand and form a round pancake. Press half of the cashew nut on it.

* Now coat all the kababs with breadcrumbs.

* Heat the oil in a pan over medium heat. Once hot, place the patties on the pan. fry until golden brown on both sides.

* Serve hot with cilantro chutney and a salad.

(Recipe by Ravindra Chaudhary, founder of Taste It, Noida)

Chipotle spiced chicken tikka

Chipotle spiced chicken tikka


500 g boneless chicken thigh

11/2 g gram flour

½ cup curd hanging

1 tablespoon of mustard oil

11/2 tablespoons ginger garlic paste

¾ chipolata pepper paste

garam masala

½ ground coriander

1 tablespoon of chaat masala

½ bell pepper, diced

½ diced tomato

½ diced onion

½ Kasoori Methi powder

1 lime juice


* Dry roast the besan over low heat until aromatic.

* Take a mixing bowl, put in it some hanging curd, ginger garlic paste, chipolata chili pasta and all the spices mentioned above; mix well.

* Then add the lime juice, mustard oil and salt.

* Add the boneless chicken thigh and marinate well. Keep for at least 10 to 12 hours.

* Heat the oven to 240 degrees for 15 to 20 minutes.

* Cut the vegetables into cubes and put in the marinade.

* Arrange them on skewers, alternating vegetables and chicken.

* Then put it in the oven preheated to 240 degrees for 20 minutes.

* Check the chicken. If it is tender, brush the chicken tikka with soft butter and put some Chaat masala on it if necessary.

* Serve with mint chutney and Laccha onion.

(Recipe by Executive Chef Amit Kocharekar, The Resort, Mumbai)

Crispy mushroom with salt and pepper

Crispy mushroom with salt and pepper


200 g mushroom

6 garlic cloves, finely chopped

½ teaspoon of chopped ginger

5 new onions (white part)

1/2 teaspoon Salt and pepper

Oil if necessary

Spring onion (green part) finely chopped

To coat the mushrooms

3 tablespoons of corn flour

1 Maïda spoon

1/2 teaspoon of salt

1/2 teaspoon of pepper

Water as needed but very little

1 teaspoon of black soy sauce


* Wash the mushroom.

* Make a paste with corn flour, refined flour salt and a little water.

* Heat the oil in a pan and immerse the mushrooms in the dough.

* Fry them until they are golden brown and set aside.

* Heat the pan, add the oil, brown the garlic and the ginger and add the white part of the spring onion.

* Add the golden fried mushrooms, salt, pepper and spring onion.

(Recipe by Executive Chef Amit Kocharekar, The Resort, Mumbai)

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