5 Special Winter Holiday Recipes

Let’s elevate our holiday celebrations with the art of delightful cooking! 

We shall embark on a journey through a collection of winter special recipes that promise to add a dash of joy to your holiday season. 

From time-honored classics to modern twists, discover the magic of creating delectable dishes that bring family and friends together in the warm embrace of Christmas traditions.

Here are some delectable recipes that some of our members have shared.

RECIPES BY DURBA RAY

“I’m a self taught cook and passionate foodie and food photographer. Currently working on my food blog which will be a repository of easy to make recipes of various cuisines.”

Gajar ka Halwa

This traditional Indian winter dessert is a favorite across north India and a staple at special occasions like pujas, birthdays, and weddings.

Ingredients

• Carrots: 1 kg of red winter carrots
• Milk: 1 ltr. full-fat milk
• Ghee: ½ cup + 2 tsp. pure cow ghee
• Sugar: ¾ cups sugar
• Cardamom Powder: 1 tsp
• Nuts: a mixture of nuts as per your choice. I use cashews, almonds, and pistachios.

Method

• Wash, peel, and grate the carrots.
• In a pot, heat 1 teaspoon of ghee and roast the mixed nuts till golden. Set aside.
• In the same pot, heat ½ cup of ghee and add all the grated carrots.
• Mix well and sauté on a medium flame for 3–4 minutes till they caramelize and the color turns dark orange.
• Now add the milk and mix well. Cook the carrots in the milk on a medium flame till the milk thickens. This will take around 25–30 minutes.
• Next, add the sugar, cardamom powder, and roasted nuts, and mix well. Cook this mixture on a low flame till all the milk evaporates, the ghee separates, and it is visible around the edges of the halwa.
• Serve warm.

One Pot Meal : Gochujang Chicken Ramen

• ½ packet Ramen noodles
• 2 boneless chicken breasts
• 1 1/2 tbsp. Gochujang paste
• 6 garlic cloves, finely chopped
• 1/4 tsp. black peppercorns
• 2 tsp. Urban Platter chicken stock powder
• 2 tbsp. soy sauce1 tsp. chili garlic sauce
• 1/4 cup mushrooms, sliced
• 2 Bok Choy bulbs
• 1 soft-boiled egg
• 1/4 cup spring onions, chopped
• 1/4 tsp. sesame seeds for garnish

Method

• Marinate the chicken in Gochujang paste and set aside for one hour.
• Boil the ramen noodles as per the instructions on the pack.
• Heat oil in a grill pan and cook the marinated chicken breasts on high heat for 2 minutes each side. Then lower the heat and cook covered for 5 minutes until the chicken is cooked through. Now cut into thin strips and set aside.
• To make the chicken stock, fry the chopped garlic until fragrant. Add the peppercorns and sauté for another minute. In the soy sauce, add chili garlic sauce and chicken stock powder. Now add 1 cup of hot water and let the mixture simmer for 5 minutes.
• Next, in a frying pan, fry the mushrooms till they caramelize, then add the bok choy and flash fry for another minute.
• Now add the chicken, boiled ramen, and cooked veggies to the simmering broth and let it cook for another 2–3 minutes.
• Pour into a ramen bowl and garnish with the boiled egg, chopped spring onions, and sesame seeds.

RECIPE BY NAMITA KHANNA

“I am a passionate self-taught home baker with an immense love for baking. My journey, from baking for family and friends to being a home baker, has me totally elated to the highest cloud. A big thanks to the wonderful platform of Gurgaon Moms for introducing small mompreneurs like me.”

Boozy Winter Cake

Ingredients:

• 2 eggs
• 1 cup of sugar
• 1 cup dark chocolate chunks( finely chopped, melted, and added at room temperature)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup full-fat milk
• 3/4 cup unsalted butter( room temperature)
• 1 cup refined flour
• 1 teaspoon Vannila extract
• 1/2 cup presoaked nuts, raisins, apricots, and cranberries in rum and whiskey (the longer the better results)

Method

• Beat eggs till nicely fluffy, add sugar, and whisk.
• Next, add Vannila extract, baking soda, and powder.
• Add the dark chocolate and mix using a spatula.
• Add flour in batches with milk. Add in the butter.
• Finally, add the presoaked nuts and fruits.
• Add to a well-greased pan and bake at 200 degrees in a preheated oven.

It tastes best when fresh.

RECIPES BY ARVINDER CHAWLA 

“Hi ,I had been a teacher by profession but cooking and baking is my passion. I love to create fusion food as well as the traditional recipes. Ours is a foodie family and the expectations of my family members make me try out various cuisines.”

Dates, Nuts and Ginger Chutney

Ingredients

• Dates -200 grams (deseeded)
• Almonds -1 cup chopped length wise
• Raisins -Half a cup
• Apricot, figs, walnuts optional (chopped)
• White Vinegar- 1 cup
• Ginger Julienned- 1 cup
• Salt, pepper, cumin powder to taste

Method

• In a pan, put the deseeded and cleaned dates and cover them with water.
• Give this a boil for 5 minutes or till the dates soften.
• Drain the water (preserve this water, do not discard).
• Take a fresh pan and add 3 tbsp olive oil.
• Add ginger juliennes to it. Sauté for 2/3 minutes.
• Add almonds, Sauté. Add vinegar, softened dates, raisins and all the other dry fruits being used.
• Let the concoction come together and cook for a while. If it becomes lumpy, add the preserved dates water slowly.
• Add salt, pepper and cumin powder.
• Cook till you get the chutney consistency and glaze.
• Check and adjust seasoning. As the ginger will give it a tart taste, vinegar helps in the sourness and raisins and dates provide sweetness.
• Let it cool and preserve in a clean glass bottle. This can be relished with paranthas or any kind of bread without any guilt of consuming sugar. Enjoy!!