For the diet-conscious folks: Almond rum ball & delicious Quinoa salad that will satiate X’mas cravings

A guilt-free indulgence by chef Manish Mehrotra and Kalia Murthy.

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No more guilt during the holiday season: Chocolate and Almond Rum Ball for all the diet conscious eaters.
It’s Christmas time and all of us, in all likelihood, will be feasting of yummy food and devouring our favourite desserts at home. However, some diet conscious eaters might end up feeling guilty for indulging in food because of the huge amount of calorie intake. If you are one of them, fret not because we have got you covered.

We have a healthy Christmas recipe that has low calories and is delicious too. In short a guilt-free indulgence that will minimize your post holiday fat gain. Here are the recipes for Chocolate and Almond Rum Ball and Quinoa salad.

Chocolate and Almond Rum Ball


Ingredients:

Chocolate sponge eggless: 250 g
Dark chocolate (55% -70%): 100 g
Single cream(20-25%fat): 150 ml
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Almonds: 100 g
Castor sugar: 100 g
Instant coffee powder: 10 g
Dark rum: 15 ml

Method

-Heat cream in a pan, give it a boil and remove from heat. Add the chocolate and keep aside till slightly cool and then mix well
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-Toast the almonds in the oven at 180 degree Celsius for 8-10 mins. Roughly chop the almonds
-Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Crush the nougat with a rolling pin till slightly coarse
-In a mixing bowl crumb the chocolate sponge till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of water, rum, and mix with hands till the mixture is even in consistency
-Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate
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-Once slightly set, coat the rum balls with the remaining chocolate ganache
-Garnish with almond nougat and serve

(By: Chef Manish Mehrotra)

Quinoa Salad with arugula, Sweet Potatoes and Apples

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option.
This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option.

Ingredients:

Extra-virgin olive oil: 1/2 cup
Quinoa: 1 1/2 cups
Salt
Sweet potatoes, peeled and cut into 3/4-inch dice: 1 1/2 pounds
Freshly ground pepper
Apple cider vinegar: 1/4 cup
Large Green apples, cut into 1/2-inch dice: 2
Chopped flat-leaf parsley: 1/2 cup
Medium red onion, thinly sliced: 1/2 cup
Packed cups Arugula: 8

Method

-In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes.
-Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes.
-Remove from the heat and let stand for 10 minutes.
-Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
-Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
-Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
-In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper.
-Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

(By: Chef Kalia Murthy, Chef De Cuisine, Elior India)

Christmas Cooking: Treat Your Taste Buds To A Delectable Pudding & Plum Cake
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Christmas is here and it's time to feast on cakes and puddings and every other delectable treat that celebrates the spirit of the festivity. While plum cakes and Christmas puddings are signature to the feast, an Ecuador Chocolate Ganache an Beetroot Tartare can help bring variety on the dinner table.

If you are still pondering over the Christmas feast menu, here's a collection of recipes that could work wonders with guests.

Christmas is here and it's time to feast on cakes and puddings and every other delectable treat that celebrates the spirit of the festivity. While plum cakes and Christmas puddings are signature to t..
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Ingredients:
Full cream: 650 gms
Liquid glucose: 110 gms
Callibuet Ecuador chocolate: 420 gms
Cookie crumble: 90 gms
Egg white: 60 ml
Butter unsalted: 30 gms

Method:
- For the base, mix cookie crumble with butter and egg white with hand
- Set base in a rectangular frame, 1/3 cm thick to make base of the dessert
- For the ganache, heat cream and liquid glucose in a pan and mix to a homogenous mixture
- Add Ecuador chocolate chips and mix till the chocolate melts, ensure make sure that no lumps
are formed
- Remove from heat and cool it to room temperature
- Pour the chocolate mix in the frame with cookie crumble base and refrigerate for 60 minutes
- De-mold the chocolate and serve portioned as per liking
You can also add freshly-cut fruits and chocolate garnish

(Courtesy: Trident Hotels)

Ingredients: Full cream: 650 gms Liquid glucose: 110 gms Callibuet Ecuador chocolate: 420 gms Cookie crumble: 90 gms Egg white: 60 ml Butter unsalted: 30 gms Method: - For the base, mix c..
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Ingredients:
Sultanas: 30 gms
Raisins: 40 gms
Prunes: 80 gms
Black currants, apricot, dates, fig and cranberries: 50 gms
Candied orange and ginger peel finely-chopped: 25 gms
Apple peeled and finely chopped: 1
Orange zest: 1 tbsp
Lemon zest: 1/2 tbsp
Lemon juice: 2 tbsp
Brandy: 4 tbsp
Refined flour: 55 gms
Cinnamon ground: 1 ½ tsp
Veg shortening: 110 gms
Brown sugar: 110 gms
Bread crumbs: 110 gms
Almonds: 25 gms
Large eggs: 2

Method:
- Place dried fruits, candied orange, apple and lemon juice into a large mixing bowl
- Add brandy and mix it all together well
- Cover the bowl with muslin cloth and leave to marinate overnight
- Stir in flour mixed spice and cinnamon together in a large bowl
- Add veg shortening, sugar, lemon, orange zest, breadcrumbs, and nuts
- Stir again to mix all ingredients
- Add the marinated dried fruits and mix
- Spoon the mixture into a greased pudding basin while gently pressing down with back of the spoon
- Cover with a double layer of grease proof paper, then a layer of aluminium foil and tie
securely with string wrapping around the bowl again, then loop over the top and the basin around the bowl again
- Place the pudding in a steamer set over a sauce pan of simmering water and steam the pudding for 7 hours
- The pudding should be a dark brown colour when cooked
- Remove the pudding from steamer, cool completely, remove the paper, prick the pudding with skewer and pour in little brandy
- Cover with fresh grease proof paper and retie with string
- Reheat and serve after couple of days
- Serve pudding with rum sauce

Rum Sauce
Ingredients:
Butter: 56 gms
Plain flour: 56 gms
Milk: 1/2 l
Castor sugar: 56 gms
Brandy: 5 tbsp

Method:
- Melt butter in a non-stick sauce pan over medium heat, then add flour and mix well to make a thick paste, cook for one minute
- Slowly add milk and whisk vigorously until a thick sauce is formed
- Add sugar and whisk little more, lower the heat and cook for 5 minutes stirring from time to time
- Add the brandy or cognag whisking into smooth sauce, chill for a day
- Warm it and serve with the Christmas pudding

(Courtesy: Chef Kalia Murthy, Chef De Cuisine, Elior India)

Ingredients: Sultanas: 30 gms Raisins: 40 gms Prunes: 80 gms Black currants, apricot, dates, fig and cranberries: 50 gms Candied orange and ginger peel finely-chopped: 25 gms Apple peeled and..
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Ingredients:
Beetroot: 200 gms
Salt: To taste
Black pepper powder: 2 gms
Hung curd: 30 gms
Red onion: 40 gms
Capers: 10 gms
Valencia Orange: 1
Rucola lettuce: 10 gms
Red Radish: 10 gms
Figs: 60 gms
Balsamic vinegar: 30 ml
Breakfast sugar: 10 gms

Method:
- For the tartare, select medium size beetroot, clean and place them covered in water to boil till cooked to 80%
- Remove from hot water and allow them to cool
- Peel the outer hard skin and cut them into dices, size of a green pea. Keep aside in a bowl
- Add salt, pepper powder, hung curd, chopped red onions, chopped capers and mix softly
- In a pan, add balsamic vinegar and breakfast sugar and warm it up
- Add cut figs and stew till soft
- Be careful to avoid high flames as vinegar may caramelize
- In a serving plate, arrange the beetroot mix using a cutter as shown in picture
- Place dressed salad of Rucola leaves, red radish, Valencia orange segments and stewed figs
- Best served cold as an appetizer

(Courtesy: Trident Hotels)

Ingredients: Beetroot: 200 gms Salt: To taste Black pepper powder: 2 gms Hung curd: 30 gms Red onion: 40 gms Capers: 10 gms Valencia Orange: 1 Rucola lettuce: 10 gms Red Radish: 10 gms Fi..
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Ingredients:
Button mushroom: 100 gms
Portobello mushroom: 30 gms
Shimeji mushroom: 20 gms
Cep mushroom: 15 gms
Red onion: 40 gms
Olive oil: 20 ml
Truffle oil: 2 ml
Bay leaf: 1 leaf
Risotto rice (carnarolli): 40 gms
Vegetable stock: As required
Parmigiano reggiano cheese: 30 gms
Unsalted butter: 15 gms

Method:
- For the mushroom, wash, peel and cut them into quarters
- Quick boil the mushrooms for 3 minutes and refresh in cold water
- Water not to be thrown; you can use the mushroom water as stock
- In a pan, heat olive oil and add bay leaf
- Now add chopped onions and cook it till translucent
- Add risotto rice and cook till firm
- Keep adding stock gradually till the rice is cooked
- Adjust seasoning
- Finish the risotto with butter and grated parmesan cheese
- Risotto should be consistency of soft scrambled eggs
- Plate the risotto and place the mushrooms on it
- Drizzle it with truffle oil

(Courtesy: Trident Hotels)

Ingredients: Button mushroom: 100 gms Portobello mushroom: 30 gms Shimeji mushroom: 20 gms Cep mushroom: 15 gms Red onion: 40 gms Olive oil: 20 ml Truffle oil: 2 ml Bay leaf: 1 leaf Risott..
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Ingredients:
Flour: 500 gms
Butter: 250 gms
Castor sugar: 50 gms
Spice: 15 gms
Vanilla essence: 5 ml
Lemon zest: 1 piece
Marzipan: 50 gms
Yeast (fresh): 50 gms
Milk: 90 ml
Egg: 3 pieces
Sultana: 250 gms
Almonds: 150 gms
Mixed peel: 150 gms
Rum: 200 ml

Method:
- Soak sultana, almonds and mixed peel in rum
- Mix all the other ingredients to a clear dough
- Fold through the fruit and nut mix
- Rest dough for one hour
- Scale and let it rest for further 30 minutes
- Roll dough then prove
- Bake at 200°C

(Courtesy: Courtyard by Marriott Bengaluru)

Ingredients: Flour: 500 gms Butter: 250 gms Castor sugar: 50 gms Spice: 15 gms Vanilla essence: 5 ml Lemon zest: 1 piece Marzipan: 50 gms Yeast (fresh): 50 gms Milk: 90 ml Egg: 3 pieces ..
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Ingredients:
Butter: 560 gms
Apple diced: 375 gms
Sultana: 560 gms
Raisins: 675 gms
Cherries: 225 gms
Cannied pineapple: 150 gms
Orange zest: 3 pieces
emon zest: 3 pieces
Prunes: 500 gms
Stout: 450 ml
Rum: 450 ml
Brandy: 450 ml
Ginger: 20 gms
Cinnamon: 15 gms
All spice: 15 gms
Brown sugar: 375 gms
Almond: 90 gms
Bread crumbs: 700 gms
Flour: 337 gms
Eggs: 8 pieces
Baking powder: 20 gms

Method:
- Soak the apple, sultana, raisins, cherries, cannied pineapple, prunes, orange zest and lemon zest with the stout, brandy and rum
- Leave it for 6 months
- Mix ginger, cinnamon, all spice, brown sugar, almonds, bread crumbs, flour and baking powder all together
- Add butter and eggs to it and mix till the consistency is right
- Add the fruit mix and whisk it properly
- Avoid mixing too much
- Bake it at 185 °C

(Courtesy: Courtyard by Marriott Bengaluru)

Ingredients: Butter: 560 gms Apple diced: 375 gms Sultana: 560 gms Raisins: 675 gms Cherries: 225 gms Cannied pineapple: 150 gms Orange zest: 3 pieces emon zest: 3 pieces Prunes: 500 gms ..
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