Christmas Recipes by Dwipen Goswami, Executive Chef, Vivanta Goa, Panaji

Dodol and Dry Fruit Roll 

Ingredients 

For Short crust pastry  

Refined Flour – 120 g 

Butter- 65 g 

Castor Sugar – 20 g 

Vanilla Essence – 5 ml 

Chilled Water (as required) 

For Stuffing  

Dodol (cut into small cubes) – 150 g 

Mix Fruits – 50 g 

Cinnamon Powder – a pinch 

For Glaze 

Milk – 25 ml 

Castor Sugar – 5 g 

Method  

Rub butter and flour together, gradually add sugar.  

Add vanilla essence and sufficient chilled water to form a dough. 

Keep the aside to rest in fridge for 3 hours. 

For stuffing, mix all ingredients well. 

Roll the chilled dough into medium thickness and cut into rectangle sizes (3 inches × 5 inches). 

Place the stuffing mixture at one edge of the sheet and roll the pastry into a cylindrical shape. 

Preheat the oven at 180 C for 10 mins.  

Place the rolled pastry on a greased tray.  

Brush the rolls with milk wash for glaze. (milk wash – dissolve the sugar with the milk gently.) 

Bake for 20 to 25 mins at 180 C.  

Serve warm or at room temperature.  

Peri-Peri Chicken and Cashew Croquette 

Ingredients  

Onion (chopped) – 100 g 

Tomato (chopped) – 50 g 

Ginger Garlic Paste – 20 g 

Fresh Coriander (chopped) – 10gms 

Chicken Mince – 200 g 

Cashew Nut Roasted – 50 g  

Peri-Peri Masala – 50 g 

Boiled Potato – 60 g 

Refined Oil – 20 ml 

Eggs – 2 nos 

Semolina – 100 g  

Bread Crumbs – 50 g 

Peri-Peri Mayonnaise – 50 g 

Oil for deep-frying 

Salt to taste 

Method  

Heat oil in a pan, add onion and ginger- garlic paste, sauté till translucent. 

Add chopped tomato and cook well. 

In a separate bowl, add raw chicken mince, sautéed masala, chopped coriander, one whole egg, salt, peri-peri masala, mashed potato and roasted chopped cashew nuts. Mix well. 

Make small and equal portions of croquettes (elongated). 

Beat the remaining one egg in a separate bowl 

Dip each croquette into the egg wash and coat with semolina and breadcrumbs. 

Fry in medium heat until golden brown. 

Serve hot with peri-peri mayonnaise.   

Garnish with thinly cut vegetable and coriander sprig. 

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