Indian Christmas

We wish you a merry Christmas!

Here, Christmas is celebrated at an Indian home.  Christmas became a part of my life once I entered this country.  I like to incorporate ethnic fabrics such as saris into my design.  The menu is predominantly Indian and the decor is a fusion of East and West.  The Indian menu does not have one main dish; rather, all dishes compliment each other with a kaleidoscope of flavors.

Overall view of Christmas buffet.

Close-up of Christmas buffet.

My daughter and her friends are beautifully dressed for the occasion and enjoying the feast.

 

Mushroom Daisies Recipe

This recipe has developed as an appetizer for the menu for the Christmas themed party in my book.  These appetizers are elegant and flavorful.  You would be proud to present this appetizer to your guests.

  

Yield 18
• 2 tablespoons vegetable oil
• 1 cup finely chopped onion
• 1 teaspoon ginger garlic paste
• 1 tablespoon coriander powder
• ½ teaspoon salt
• ¼ - ½ teaspoon cayenne
• 3 cups chopped mushrooms
• 2 tablespoons all-purpose flour
• ½ teaspoon garam masala powder
• ¾ cup grated parmagioano-riggiano cheese
• 1 package puff pastry (2 sheets),
thawed over night in the refrigerator
Special equipment needed
• 3-inch daisy or round cookie cutter
• 1 ½-inch round cookie cutter

Heat oil in a skillet over medium heat. When oil is hot, add chopped onions. Sautée onions until edges are beginning to brown. Add ginger garlic paste, coriander powder, salt and cayenne. Stir fry for 1 - 2 minutes. Add chopped mushrooms. Fry until mushrooms are cooked through and almost dry. Stir in flour and garam masala. Fry until moisture from the mushrooms is absorbed by the flour. Turn off the heat. Stir in the cheese. Mix thoroughly to incorporate cheese into mushroom mixture. Set aside.
Preheat oven to 350º F.
Lay out puff pastry onto the work surface. Roll the pastry gently with a rolling pin to flatten. Using 3-inch cookie cutter, cut out daisies or rounds from the puff pastry. Without cutting all the way through, push with a small cookie cutter halfway down. Do not pull out the center yet. You will do this after they are baked. Arrange them on ungreased sheet pan. Bake until golden brown for about 20 - 25 minutes. Immediately transfer them to a wire rack. Cool to room temperature. Cut around the centers with a sharp knife without cutting through. You’ll want to leave the bottom intact to hold the filling. Pull out the center to make a hollow round in the middle of the pastry. Divide the mushroom filling among the daisies and serve.

For more recipes and entertaining ideas, please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website: komalinunna.com.

The fabrics used in this shoot are part of my personal fabric collection.