Delicious Christmas Feast

Christmas is round the corner and people are excited to do a lot of shopping, hang out with friends and families, and exchange gifts. Christmas is the perfect time to indulge in family time and prepare lip-smacking festive recipes. Make your Christmas holidays a little sweeter with the vegetarian main dish, side dish, and dessert recipes -- Vegan Rice, Vegetarian Chilli, and Ice Cream. This Christmas wow your guests and make the occasion truly special.

Corn Manchurian Fried Rice

For Corn Manchurian

Ingredients:

Sweet corn - 1 1/4 cups

coarsely ground Maida - 2 tbsps

Corn flour - 1 tbsp

Ginger garlic paste - 1 tsp

Green chilies - 1, finely chopped

Coriander leaves - 1 tbsp, finely chopped

Salt to taste

Oil for deep frying

For Fried Rice

Ingredients:

Raw rice - 1 1/4 cups (cooked till each grain is separate or use leftover cold rice)

Spring onions - 3, finely chop the whites and greens

 Carrot - 1 (small) finely chopped

 Capsicum - 1 (small) finely chopped 

Garlic - 3 cloves finely minced

 Dry red chilies - 2

Soy sauce - 1/2 tsp

Vinegar - 1 tsp

Pepper powder - 1/2 tsp

Salt to taste

Cooking oil - 1 tbsp

Method

• Heat oil in deep frying of the Manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida, and corn flour. Make small balls and deep fry them y to a golden brown shade. Drain them and place them on absorbent tissue. Keep aside.
• In a cooking vessel, heat oil, add the chopped garlic, and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 minutes.
• Add the finely chopped carrots, beans, and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder, and soy sauce and mix.
• Add and mix. Add the cooked rice and mix well. Add salt according to requirement.
• Garnish with spring onion greens and serve in a bowl.

Chilli Vegetarian 

Ingredients:

2 medium-sized sweet potatoes

1 level teaspoon cayenne pepper

1 heaped teaspoon ground cumin

1 level teaspoon ground cinnamon

olive oil

sea salt

freshly ground black pepper

1 onion

1 red pepper

1 yellow pepper

1 bunch fresh coriander

1 red chilli

1 green chilli

2 cloves garlic

2 x 400 g mixed beans, such as kidney, chickpea, pinto and cannellini

2 x 400 g chopped tomatoes

Method

• Preheat the oven to 200°C/400°F/gas 6. Peel the sweet potatoes and cut them into pieces. Sprinkle with a pinch each of cayenne, cumin, and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
• Peel and roughly chop the onion. Pick the coriander, and chilies, finely chop the stalks and put aside. Peel and finely chop the garlic.
• Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on medium-high heat and a spoon of olive oil. Add the onion, peppers, and garlic and cook for 5 minutes. Add the corn, chili, stalk, chili, and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
• Drain beans, then tip them into the pan with the small pieces of tomatoes. Stir all and bring to a boil, then reduce to medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add some water if it gets a bit thick.
• Get the roasted sweet potato out of the oven and stir it through your chili with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper if needed. Scatter the remaining leaves over the top, and serve.

Raspberry Cheesecake Ice-cream

Ingredients:

1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream

2 x 120g punnets of raspberries

125g Arnott's Granita biscuits

60g butter, melted

2 x 250g pkts cream cheese, at room temperature

70g (1/3 cup) caster sugar

125ml (1/2 cup) thickened cream

Method

• Transfer the ice cream to a large bowl. Set aside at room temperature to soften slightly.
• Meanwhile, place the raspberries in a bowl and use a fork to mash.
• Place the biscuits in the mixer grinder and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until mixed well.
• Use an electric or hand beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
• Add the cream cheese mixture to the ice cream until well combined. Reserve 1/4 cup of the biscuit mixture. Add the mashed raspberries and fold to create a swirled effect.
• Pour the mixture into a 6cm-deep pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
• Remove the ice-cream from the fridge for 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately.
• You can prepare these dishes at home and make your Christmas lunch really delicious.