Christmas Recipes by Jose Thomas, Executive Chef, Taj Exotica Resort & Spa, Goa 


Prawn Balchao Buns 


200 g Prawns 

2 inch Ginger 

5-10 nos Garlic Cloves 

1 tspn Cumin Seeds 

12-15 nos Dried Red Chilies 

8-10 Cloves 

2 inch Cinnamon Stick 

1 tsp Mustard Seeds 

1 cup Toddy Vinegar 

¾ cup Onions (finely diced) 

2 tbsp Oil 

2 tsp Sugar 

Salt to taste 

For Buns 

 ¼ Cup Warm Milk 

2 tsp Sugar 

3 g Active Dry Yeast 

1 cup Refined Flour 

½ tsp Salt 

2 tbsp Softened Butter 



Apply salt to prawns, set aside. 

In a bowl, soak the red chilies along with vinegar, preferably over night or for half an hour till they soften. 

Grind ginger, garlic, cumin seeds, cloves, cinnamon and mustard seeds along with the vinegar soaked chilies into a smooth paste. 

In a pan, heat oil, add onions and saute till translucent.  

Once they start to turn brow add the paste and cook well. 

In a separate pan, heat oil and add prawns, cook till half done. 

Add the Balchao masala and cook till the prawns are done. 

Add chopped coriander and season with salt and sugar. 


Activate the yeast by combining with milk and sugar. 

In a bowl, add refined flour and salt. Knead until the dough is soft.  

Add softened butter and continue to knead. 

Cover the dough with cling film or a kitchen towel. 

Keep aside in a warm and dry place to proof. 

Once proofed, punch the dough to take out excess air, slightly knead once again. 

Divide into equal shaped balls. 


Take each dough ball and flatten out on your palm. 

Add a table spoon of the prawn Balchao mixture in the center and gather the edges to form a ball. 

Repeat the process with each ball of dough. 

Once done, place them evenly on a greased baking tray. 

Brush the dough with milk. 

Cover with cling film or a kitchen towel and allow to rest for another 20 minutes. 

Bake at 180 degrees for 20 minutes. 

Brush the tops with melted butter.  

Serradura with Feni Soaked Cashew Nuts 


½ tsp. Vanilla extract 

16 nos Marie Biscuits 

¼ cup Condensed Milk 

½ pint Double Cream 

16 nos Cashew Nuts 

½ cup Cashew Feni 


Soak the nuts in Cashew Feni, preferably overnight. 

In a bowl, add the double cream and whip till soft peaks are achieved. 

Gradually add condensed milk along with vanilla extract. Mix well 

Set aside in the refrigerator to set for ten minutes. 

Crush Marie Biscuits into a fine powder. 


In your desired serving dish, begin with a bottom layer of crushed biscuits. 

Follow with a layer of the whipped cream mixture.  

Add half the amount of soaked cashew nuts (strained).  

Repeat the process till the serving dish is filled. 

Serve cold,  garnished with a layer of crushed biscuits and fresh fruit.