Christmas Recipes by Avinash Mhapsekar, Sous Chef, Taj Resort & Convention Centre, Goa


Goan Chouriço Quiche  

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200 g Goan Chouriço  

50 g Onion (diced) 

50 g Potato (diced) 

3 nos Large Eggs 

100 g Cream 

100g Processed Cheese (grated) 

For the Pastry 

250 g Plain Flour, plus extra for dusting 

100 g Cold Salted Butter (cubes) 


Heat oil in a frying pan and sauté the onion, keep aside. 

Deep fry the diced potato and keep aside 

Cook the chouriço, drain the excess fat, set aside to cool.  

For the pastry: 

Add flour, ½ tsp salt and butter in a bowl, rub until the mixture is coarse  

Gradually add 4 -5 tbsp cold water and knead until it comes together into a dough.  

Lightly flour a flat surface, knead the dough gently until smooth. Wrap the dough and chill for at least 10 minutes.  

Heat the oven to 180C.  

Roll the chilled pastry out on a floured work surface to the thickness of 4-5 mm. 

Place the pastry in a greased tart tin and trim away the extra using a knife.  

Prick the base with a fork and line it with parchment paper. Fill with dry beans.  

Put the tart in the pre-heated oven and bake for 15 minutes.  

Remove the parchment and beans, repeat the baking process for 15 minutes until golden and crisp 

In a separate container whisk eggs and cream together. Stir in cheese chouriço, onion and fried potatoes.  

Pour the mixture into the pastry case and bake for 25-30 minutes until the filling is set.  

Once cool, remove from the tin and slice.   

Pistachio and Chocolate Doce 


250 g Bengal Gram (split) 

200 g Desiccated Coconut 

450 g Granulated Sugar 

1/2 tsp Green Cardamom (powder) 

1.5 tbsp Ghee,  

1 tsp Salt 

100 g Milk Chocolate, for coating 

50 g Pistachio (sliced) 


Soak the grams in sufficient water for 3-4 hours.  

Discard the water and pressure cook with 2 cups water and salt until tender.  

Once the pressure settles down, discard any excess water.  

Once cooled to room temperature, grind cooked grams into a smooth paste (refrain from adding any water). 

Separately, grind the desiccated coconut into a fine paste. 

In a heavy-bottomed, dry pot, add the gram paste, ground coconut and sugar. 

Keep stirring continuously for about 15 minutes on medium heat.  

Add ghee and cardamom powder, reduce the heat to low. 

Continue to stir until the mixture leaves the sides of the pan and almost comes together to form a soft dough. 

Make small round balls of 25 g each (like hand rolled truffles). 

Dip each in tempered milk chocolate and coat generously with sliced pistachio.