Here’s what The Insider is cooking…well at least trying to, this X’mas! Recipes shared by, Executive Chef Anil Dahiya, The Bristol Hotel, Gurugram.
Red Velvet Pancake 
10 cups all-purpose flour                             1/2 
Sugar                                                     1-1/4 Cups
Baking Cocoa                                        2/3 Cups
Baking Soda                                               6 tsp
Baking Powder                                           4 tsp
Salt                                                              5 tsp
Additional Ingredients (for each batch)
Buttermilk                                                     2 cups
Eggs                                                              2
Red food coloring                                         2 tsp
Butter and maple syrup
  • ·       In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt all together.
  • ·       Place 2 cups in each of five resalable plastic bags or containers.
  • ·       Store in a cool, dry place for up to 6 months

To prepare pancakes
  • ·       Pour the mixed ingredients into a large bowl.
  • ·       In a small bowl, whisk the buttermilk, eggs and food coloring.
  • ·       Stir into dry ingredients just until moistened.
  • ·       Pour batter by 1/4 cupful’s onto a greased hot griddle; turn when bubbles form on top.
  • ·       Cook until the second side is golden brown.
  • ·       Serve with butter and syrup. 

                 Mocha Cashew Butter                                                             

Salted Cashews                                                            3 cups
Softened Butter                                                           1/2 cup
Semisweet Chocolate Chips                     1/2 cup
Instant Coffee Granules                                    2 tsp
Water                                                                                             2 tsp
Salted Cashews (optional)
  • ·       Place cashews in a food processor.
  • ·       Cover and process until finely ground.
  • ·       Add half of the butter; process until smooth.
  • ·       Transfer to a small bowl.
  • ·       In a small saucepan, combine the chocolate chips, coffee granules, water along with remaining butter.
  • ·       Cook and stir over low heat until smooth.
  • ·       Stir into cashew mixture.
  • ·       Top with additional cashews if desired.
  • ·       Store in the refrigerator. 

Mother Christmas Cake
Ingredients                                                              Quantity
Chopped Peeled Tart Apples                  3 cups
Sugar                                                                                                              2 cups
Apple Juice                                                                                        1/2 cup
Eggs                                                                                                              3
Vegetable Oil                                                                                 3/4 cup
Vanilla Extract                                                                            1 tsp
All-purpose Flour                                                                  3 cups
Apple Pie Spice (Cinnamon)                                2 tsp
Coarsely Chopped Pecans                                          2 cups
Candied Red Cherries, halved                              1/2 pound
Candied Green Cherries, halved                       1/2 pound
Diced Candied Pineapple                                             1/2 pound
Salted Cashews (optional)
  • ·       Line three 8×4-inch loaf pans with waxed paper
  • ·       Grease the paper and set aside.
  • ·       In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes.
  • ·       In a bowl, combine the eggs, oil and vanilla.
  • ·       Add to apple mixture; mix well.
  • ·       Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well.
  • ·       Fold in pecans, cherries and pineapple.
  • ·       Pour into prepared pans.
  • ·       Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • ·       Cool for 10 minutes before removing from pans to wire racks.
  • ·       Remove waxed paper.
  • ·       Cool completely.
Do let us know if you happen to make any of these!  Merry X’mas! 

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