Xmas Delight: Brilliant Dodol & Dry Fruit Roll and Peri-Peri Chicken by Exec Chef Dwipen Goswami

Xmas Delight with Dodol and Dry Fruit Roll and Peri-Peri Chicken and Cashew Croquette by Dwipen Goswami, Executive Chef – Vivanta Goa, Panaji

Christmas meals are a cherished holiday tradition shared by many cultures around the world. A delicious meal is an important paan important part of the festive season for most families, and often brings people together in a spirit of joy and celebration.

From traditional roasts to vegan-friendly appetizers, Xmas is a time when celebration tables are full and you are sure to find something that suits your taste buds! We share Exec Chef’s Dwipen Goswami brilliant recipes for mouth-watering dishes that will make you the toast of the town!

Xmas Delight: Dodol and Dry Fruit Roll

Here is a remarkable take on the delicious dodol, stuffed full of tasty dry fruits in a pastry roll. You can be sure that this mouth-watering treat will be well remembered by the family and you will be asked to make this tasty roll over the coming months.

Ingredients for Shortcrust 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, and gradually add sugar.
• Add vanilla essence and sufficient chilled water to form a dough.
• Keep the aside to rest in the fridge for 3 hours.
• For stuffing, mix all ingredients well.
• Roll the chilled dough into the 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 to 180 C for 10 mins.
• Place the rolled pastry on a greased tray.
• Brush the rolls with milk wash for the 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.

Xmas Delight: Peri-Peri Chicken and Cashew Croquette

Just thinking about Peri-Peri chicken has every foodie drooling. Add the Chef’s special flavours and cashew touch and you have a heavenly melt-in-your-mouth party fare.

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 and 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 egg in a separate bowl
• Dip each croquette into the egg wash and coat with semolina and breadcrumbs.
• Fry on medium heat until golden brown.
• Serve hot with peri-peri mayonnaise. 
• Garnish with thinly cut vegetables and coriander sprig.

Enjoy cooking with these recipes.

The holidays are a great time to indulge in some of your favorite foods. And what better way to do that than with these delicious recipes from Exec Chef Dwipen Goswami? With the Dodol & Dry Fruit Roll, you can enjoy a sweet and tasty treat that’s perfect for the holiday season. And the Peri-Peri Chicken is a savory dish that will have your taste buds tingling. So make sure you try out these recipes and enjoy a great Christmas dinner with your family and friends.

Read more: Christmas Delight