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		</div><p>The smell of good food or sweet dish at this time of the year means New Years celebrations are round the corner. Just as we look forward to the New Years eve; one of the most awaited party time, that people love to celebrate with food, lighting and merry making, we bring to you some recipes which you can easily prepare at home for your kith n kin. If you have been wanting to invite friends over to enjoy the Yule spirit, what better way than to do it in style with equally delectable dishes. No harm in enjoying the gastronomic experiments after all, no one complaints here! We bring to your two recipes which are completely Christmas oriented with of course an Indian twist to it. Our expert Chef Ranveer Brar, Senior Executive chef from Novotel, and Zee Khana Khazana show brings to us a dessert and meat recipe for all the Christmas and new year foodies in town. We get the chef to find out how the unusual mix of ingredients fires imaginations to conjure up tasty plates. Enjoy his concoctions with varied spices and sweets. Here’s to revolutionizing the Indian grub…</p>
<p><b>Chef’s desirable dessert:</b></p>
<p>GULAB JAMUN CHEESE CAKE</p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image112.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image112.jpg" alt="Gulab Cheesecake" width="640" height="480" class="aligncenter size-full wp-image-83414" /></a></p>
<p>&#8211; 400 gms biscuit crumbs<br />
&#8211; 200 gms butter ( unsalted)<br />
&#8211; 50 no mini gulab jamun</p>
<p><b>For custard</b><br />
&#8211; 1 liter milk<br />
&#8211; 200 gms sugar<br />
&#8211; 120 gms custard powder<br />
&#8211; 425 gm condensed milk<br />
&#8211; 2 kg cream cheese</p>
<p><b>In RECIPE:</b><br />
1) Whisk custard powder and chilled milk well. Put on the medium heat. Once it&#8217;s begins to thickens and sugar and cook stirringly continuously so that there are no lumps. Take off the heat and set to cool. Once it&#8217;s cool strain.<br />
2) In bowl cream the cheese and add 1 kg custard and the condensed milk to it. Keep aside<br />
3) Mix bread crumbs and chilled butter.<br />
4) Take mould and grease it well with butter. Now at the base spread bread crumb mix above that make layer of mini gulab jamun.<br />
At the top pour custard mixture.<br />
5) Put the mould in preheated oven at 170*c for 45 minutes to bake. After baking take out from the oven and cool. Once it&#8217;s cool down cut and keep in refrigerator to set.<br />
6) And its ready to be served chilled.</p>
<p><b>MAIN COURSE:</b></p>
<p><a href="http://londonglossy.com/wp-content/uploads/2015/12/image114.jpg"><img src="http://londonglossy.com/wp-content/uploads/2015/12/image114.jpg" alt="Turkey, Indian" width="640" height="414" class="aligncenter size-full wp-image-83416" /></a></p>
<p>INDIAN STYLE STUFFED TURKEY ROULADE (WITH PUMPKIN CHORCHORI, RAISINS, GINGER AND CRANBERRY JUS, KHASTA CRUMBLE)</p>
<ol>
<li>Turkey breast- 1no</li>
<li>Sweet potato- 150 gm</li>
<li>Cheddar cheese- 100 gms</li>
<li>Chopped onion- 100 gms</li>
<li>Chopped celery- 50 gms</li>
<liChopped garlic- 50 gms</li>
<li>Chopped leeks- 50 gms</li>
<li>Chopped ginger- 50 gms</li>
<li>Flour- 100 gms</li>
<li>Butter -200 gms</li>
<li>Salt- to taste</li>
<li>Black pepper- 1 tsp</li>
<li>Dijon mustard- 1 tsp</li>
<li>Soaked raisins- 50 gms</li>
<li>Red vine vinegar- 1 tsp</li>
<li>Cranberry jelly- 100 gms</li>
<li>Pumpkin, dices and roasted- 200 gms</li>
<li>Honey- 50 gms</li>
<li>Panch phoran mix- 1 tsp</li>
<li>Chopped fresh sage- 2 tsp</li>
<li>Chopped fresh coriander- 2 tsp</li>
</ol>
<p><b>METHOD:</b><br />
<b>For khasta crumble</b></p>
<ol>
<li>add salt, half tsp of black pepper to the flour, add 50 gms butter; rub into flour well and make dough with cold water. Now flatten and fry the dough till crisp. Remove, drain and crumbled with hand.</li>
</ol>
<p><b>For turkey roulade</b></p>
<ol>
<li>Butter fly the turkey breast, beat thin, stuffed with cheese, sautéed half onion,leeks, celery mixture in butter, boiled and mashed sweet potato and make roulade. Marinate roulade with chopped sage and coriander, seasoned with salt and pepper.</li>
<li>Roast the duck the in oven at 180 c for 25 minutes or until cook.</li>
<li>Keep basting the roulade while roasting with honey and butter for color and moistness.</li>
</ol>
<p><b>Cranberry juice</b></p>
<ol>
<li>Melt cranberry jelly in pan; put chopped ginger, soaked raisins, red wine, vinegar and remaining herbs. Add salt and pepper cook on slow for 10 mins.</li>
</ol>
<p><b>Pumkin chorchori</b></p>
<ol>
<li>In pan put punch phoran mix, remaining chopped onion mix sautéed in butter. Put roasted, diced pumpkin and season with salt and pepper. Keep aside.</li>
<li>Assemble on a plate, sprinkle with khasta crumble and serve hot. Finish out with a nice decoration and piping hot dish.</li>
</ol>
<p><b>Recipe philosophy</b><br />
Turkey lends itself well to mild indian flavor like ginger and panchphoran. This dish has been created keeping the indian palate in mind. And the flavourful meal is good to be served with much love. Bon appetite!</p>
<p>Here’s wishing all our readers happy cooking &#038; happy eating to heart’s content!<br />
&#8211; Kavita</p>
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