Tag Archives: south Indian christmas recipe

Gingerbread Cake with VIDEO


Gingerbread is one most familiar recipe during winters and a must for Christmas and New Year feast. When I got see most of my blogger buddies sharing Gingerbread Men cookies, thought of sharing something different from that and this resulted me for this Gingerbread Cake.

Gingerbread cake consumes almost 5 mins more than the regular cakes, but it tastes heavenly, smells winter with moist texture and beautiful color. Let me share the recipe here, why wait, give a try and feel the winter before it moves off.

CLICK HERE for more Christmas and New Year recipe and CLICK HERE for more baking recipes.

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Gingerbread Cake


  • All-Purpose flour – 2 ½ cups
  • Brown sugar- 2 cups
  • Vegetable oil – 1 ¾ cups
  • Molasses / Palm Jaggery sryup – 3 tbsp
  • Baking powder – 1 ½ tsp
  • Cooking soda – ½ tsp
  • Cloves powder – ½ tsp
  • Cinnamon powder – 1 ½ tsp
  • Dry ginger powder – 1 ½ tsp
  • Eggs – 3 nos (room temperature)
  • Butter milk – 300 ml
  • Milk – 150 ml
  • Salt – ¼ tsp

Making of Gingerbread Cake –


  • In a wide mouth bowl, sieve all-purpose flour, baking powder, cooking soda, cinnamon powder, salt, cloves powder and dry ginger powder, all together and keep it aside.
  • In another bow, break the eggs, add brown sugar and beat it until the sugar dissolves.
  • Add molasses/palm jaggery syrup followed by vegetable oil, butter milk and milk by beating them at regular intervals of time.
  • Meanwhile pre-heat the microwave to 180 degree C and grease the baking tray.
  • Add the sieved flour little by little to the wet ingredients and fold them gently (make sure no lumps are formed).
  • Pour the batter to the baking tray and bake at 180 degree C for 10 mins or until the tooth pick inserted in the centre of the cake comes out clean.
  • Transfer it to plate, once it comes to room temperature.

Serve at room temperature.

For Icing:


  • Cream cheese – 1 cup
  • Powdered sugar – ¾ cup


  • Bring the cream cheese to room temperature, transfer it to a bowl, add the powdered sugar and beat it well until the sugar dissolves.
  • Cut the cake into two equal halves, spread the cream cheese frosting over a piece of cake and cover it with the other piece.
  • Spread the cream cheese frosting all over the cake and refrigerate for 5 to 6 hrs.

Cut and serve chilled.

Paal Kari / Mutton Cooked in Coconut Milk


Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk


  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –


  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.


Whole Roasted Stuffed Chicken


I rarely prepare whole roasted chicken, but after the you tube channel, this was my first time in the making of the whole roasted chicken. Just like that thought of preparing the whole roast with stuff for this Christmas and this resulted in my roasted and stuffed whole chicken.

Whole Roasted Stuffed Chicken

Whole Roasted Stuffed Chicken

Usually most of us feel this full roast chicken as a very difficult dish, but I would say that it very easy and simple to prepare. The key to this recipe is the marinate mix and the time to marinate. Do check out the video given below for the making, and make your Christmas so special.

CLICK HERE for more Christmas recipes, CLICK HERE for Chicken Stock recipe and CLICK HERE for more Chicken Recipes

It’s Friday and I am taking it to Fiesta Friday #150 hosted by Angie@thenovicegardener.

You can also marinate the chicken overnight, but the stuffing should be done only just before you cook. The chicken was heavenly and we all loved it to the core. Don’t throw away the stock leftover after the cooking – stay tuned for the recipe…

Also do like and subscribe with us for more upcoming videos, as your appreciation would be the best booster and encouragement for me. Let me share the recipe…


  • Whole chicken (2 kg) – 1 no
  • Chicken Stock – 500 ml
  • Vinegar – 1 tbsp
  • Black Pepper powder – 2 tsp
  • Butter – 5 gm
  • Mint – 4 sprigs
  • Salt
  • For Marinate (Indian Style):
    • Yogurt / Curd – 3 tbsp
    • Lemon juice – 1 tbsp
    • Red Chilli powder – 2 tbsp
    • Coriander powder – 2 tbsp
    • Ginger-garlic paste – 3 tbsp
    • Salt
  • For Stuffing:
    • Onions – 1 no
    • Tomato – 1 no
    • Potato – 1 no
    • Boiled eggs (I am using quail) – 5 nos
    • Salt
    • Sesame / gingelly oil – 1 tsp

Making of Whole Roasted Stuffed Chicken –


  • Marination:
    • Clean the chicken and remove all the other parts inside the chicken.
    • Take a bowl, add all the ingredients given under marinate, and mix well.
    • Make small slits all over the chicken, rub marinate all over the chicken all over the nook and corner including the inner area (use your hands).
    • Marinate chicken for minimum an hour and maximum overnight. 


  • Stuffing:
    • Peel and finely chop the onions. Peel and finely chop the potato pieces, soak it in water (to avoid decolorization).
    • Heat oil in a kadai, add the onions, tomato and cook for a few mins.
    • Add the potatoes followed by ½ tsp of chilli powder, ½ tsp of coriander powder and salt.
    • Cook for few mins or until the potatoes are roasted well.
    • Add the eggs and roast for few mins.
    • Remove from flame.


  • Roasted Chicken:
    • Take the chicken and stuff it with the stuffing prepared.
    • Meanwhile, preheat the chicken to 18o degree C.
    • After stuffing, sew the chicken with twine and make sure that the stuff doesn’t comes out.
    • Place the chicken, in a baking tray, pour the stock and vinegar around the chicken, sprinkle half the quantity of pepper powder over the chicken and place few sprigs of mint over the chicken and sprinkle the rest over the stock.
    • Grill in microwave for 20 to 30 mins, for every 10 mins, turn the side of chicken upside down and continue cooking.
    • Remove from microwave, once the chicken is completely cooked.
    • Carefully remove the twine and pull out the stuff.

Serve hot by cutting them into pieces.

Note: You can use the leftover stock from the chicken as a soup.