Christmas 2021 recipes: Lip-smacking snacks to spice up your Christmas eve


Recipe for Christmas 2021: Christmas is almost here but the party will go on for a week or two until we are ready to welcome the new year. Till then it’s time to have fun with friends and family and soak in the festive spirit.

While most of us are done with the preparations, some things are best planned at the end. For a last-minute addition to your Christmas party menu, we have some really interesting tips that you will definitely want to try to make your get-together extra special.

Also read: Best Christmas Cake Recipes You Can Make At Home In A Journey

Whether you are a pure vegetarian who is planning to make mostly seasonal vegetables or a non-veg lover who cannot do without chicken tikka, we have mouth-watering recipes for both the categories.

to keep track:

honey garlic cauliflower

honey garlic cauliflower


all purpose flour

2 cups panko breadcrumbs

3 large eggs, beaten

1 head cabbage, sliced ​​into bite-size florets

1/3 cup honey

1/3 cup soy sauce

2 garlic cloves, minced

juice of 1 lemon

1 tbsp. sriracha

1/4 cup water

2 tsp. cornstarch

1/4 cup chopped onion


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

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

* In the meantime make chutney. In a small bowl, whisk together cornstarch and water until cornstarch is completely dissolved. To cancel. Combine soy sauce, honey, garlic, lemon juice and Sriracha in a small saucepan over medium heat. When the mixture comes to a boil, reduce the heat and add the corn-starch mixture. Bring to a boil again and cook until sauce thickens, about 2 minutes.

*Toss the cooked cauliflower into the sauce until evenly coated. Return the cauliflower to the baking sheet and roast for 2 minutes.

*Garnish with scallions and serve immediately.

(Recipe Ravindra Choudhary, Founder of Taste It, Noida)

green kebabs

green kebabs
green kebabs


2 bunches or 120 grams spinach leaves

2 tbsp ghee

1 tbsp cumin

1 inch ginger

1 tablespoon green chili

2 medium sized capsicum chopped

cup green peas

tsp turmeric powder

salt to taste

1 tbsp mint leaves

2 tbsp green coriander

4-5 or 300 grams boiled and mashed potatoes

1 tsp black salt

1 tsp cumin powder

1 tsp garam masala

1 tsp amchur powder

salt to taste

3 tbsp roasted besan

1/4 + bread crumbs

5-6 cashew nuts

Chaat masala

for bread crumbs

4-5 crushed white parts of bread


Boil some water in a pan and add spinach leaves to it. Cook it for 2 minutes. *After 2 minutes, the leaves will all be wilted. This is called blanching the spinach. Remove from skillet and immerse in cold water. To cancel.

* Now in a pan add 2 tbsp ghee, cumin, chopped ginger and green chilli and fry for 30 seconds.

* Now add green peas (I kept the peas in hot water for 2-3 minutes before adding them to the pan), chopped capsicum, and boiled spinach leaves.

* Cook the mixture till the moisture remains in it or very little moisture remains. It will take 2-3 minutes.

*Meanwhile, let the mixture cool slightly in the pan, add the grated white part of the bread and fry till it becomes crisp. Homemade Bread Crumbs is ready.

*Then transfer it to the blender. Add mint and green coriander to it and grind it to make a paste.

* Take out the mixture in a bowl and add boiled and mashed potatoes, black salt, cumin powder, garam masala, mango powder and salt.

* Now add roasted gram flour and bread crumbs to the mixture. Mix everything together until a fine dough is formed.

* Take a little lemon-sized dough in your hand and make round balls. Press half a cashew nut on top of it.

* Now coat all the kebabs with bread crumbs.

*Heat oil in a pan on medium heat. When hot, place the patties on the pan. Fry till golden brown from both the sides.

*Serve hot with coriander chutney and salad.

(Recipe Ravindra Choudhary, Founder of Taste It, Noida)

Chipotle Masala Chicken Tikka

Chipotle Masala Chicken Tikka
Chipotle Masala Chicken Tikka


500 grams chicken leg boneless

11/2 grams gram flour

cup hung curd

1 tbsp mustard oil

11/2 tsp ginger garlic paste

chipotle chili paste

Garam Masala

coriander powder

1 tbs chaat masala

chopped capsicum

chopped tomato

chopped onion

kasoori fenugreek powder

juice of 1 lime


* Dry roast the gram flour on low flame till the aroma comes.

* Take a mixing bowl, add curd, ginger garlic paste, chipotle chili paste and all the above spices; Mix it well.

* Then add lemon juice, mustard oil and salt to it.

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

* Preheat the oven at 240 degrees for 15-20 minutes.

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

* Arrange them on skewers, alternating vegetables and chicken.

* Then put it in a preheated oven at 240 degrees for 20 minutes.

*Check the chicken. If it is soft, brush the chicken tikka with softened butter and sprinkle chaat masala on top if necessary.

*Serve with mint chutney and lachha onions.

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

Crispy Mushrooms with Salt and Pepper

Crispy Mushrooms with Salt and Pepper
Crispy Mushrooms with Salt and Pepper


200 g Mushrooms

6 pods finely chopped garlic

tsp chopped ginger

5 green onions (white part)

1/2 teaspoon salt and pepper

oil as required

Spring onion (green part) finely chopped

for the mushroom coating

3 tsp corn flour

1 tsp flour

1/2 teaspoon salt

1/2 teaspoon black pepper

Water as needed but very little

1 tsp dark soy sauce


* Wash the mushrooms.

* Make a batter with corn flour, maida salt and some water.

*Heat oil in a pan and dip the mushrooms in the batter.

*Fry them till they turn golden brown and keep aside.

* Heat a pan, add oil, fry the garlic and ginger and add the white part of spring onions.

*Add golden fried mushrooms, salt, pepper and spring onions.

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

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