Humax

Christmas, the occasion of festivity and a feast for tradition lovers. Christmas is celebrated with full enthusiasm and pleasure by the people. It is the most popular festival in the world and celebrated in almost every part. It is the most popular Christian holiday. The tradition and foods associated with the Christmas are different in different countries. The exotic food is the most happening feature in Christmas. The variety of food you get in various countries in Christmas is just awesome.

The various domains of food on the occasion include Chicken, Cakes, Soups, etc.
The various include some such as Chicken Noodles Soup, Christmas Rice, and Crab Cutlet etc. Chicken Noodles Soup includes Chicken pieces with the bones, Crushed Pepper, Chopped Ginger, Vinegar, Noodles, Milk, Flour, Finely Chopped Carrot, Beans, Onion, Salt and Pepper. First Chicken pieces, Crushed Pepper, Chopped Ginger, and Vinegar are cooked in a pressure cooker with 4 cups of water. The soup is sieved later on. 6 cup water is taken in a vessel and salt is added. When the water gets boiled, noodles are added. When again boiling takes place, noodles are removed from water and washed in cold water. Flour is mixed with milk and the noodles are added to the soup. Let it be boiled. The vegetables are half cooked in steam. The vegetables are added to the soup a little before serving. The salt is then added along with the pepper powder. Now the stuff is ready to be served only garnishing with celery is required.

Christmas Rice includes ingredients like Skin less fish pieces, Shelled shrimps, Egg, Half cooked basmati rice, onions (chopped), Garam masala powder, Fresh green peas, Oil, Green chillies and Salt. The oil is heated in a pressure cooker. The chopped onions are fried after adding salt. Boil the milk and fish in an oven for about 15 minutes. Single out the flesh of the fish away from the carcass and epidermis layer. Store the milk. Cook some crumpled crumbs of bread. Simmer equally sized flaked potatoes in salty water for almost 10 minutes keep them until they become soft. Empty the liquid and keep it dry at almost 150 degrees centigrade for 5 minutes before squeezing with the stored milk. Get rid of the fluid from the shortly prepared spinach, slice up and blend with the potato and fish. Add pepper and salt to savour. Prepare eight cakes of fish with the potpourri, skirmish with egg and coat the surface with the bread crumbs cooked previously. Steam the fishcakes until they are brown for about 25 to 30 minutes at 250 degrees.

To prepare the dressing or topping that is to serve with this dish make it by blending lemon juice along with cream and stir them until they become warm. Add pepper and salt, lemon rind and cream. To serve: Pour the topping or dressing over the dish. Garnish with olives, schnittlaugh and lemon piece cut out, fried garlic slicing and leaves of basil. Keep potatoes which are roasted so that is crunchy.