BORSCHT from CHEF JAMAL SHAH of THE BANGALURU BRASSERIE at HYATT CENTRIC, BANGALORE

Ingredients
Peeled beetroot (300 gm)
Butter (50gm)
Small onion (1 pc)
Carrot (1 pc)
Celery (1 stick)
Small leek cut into small dices (1 pc)
Bay leaf (1/2)
Duck stock (1.51 kgs)
Medium potatoes (cut in small pcs) (2pcs)
Small cabbage (shredded) (1/2)
Cloves garlic, peeled and crushed (4 pcs)
Cider vinegar (2 tbsp)
Sugar (1tbsp)
Ground black pepper (1/2 tbsp)

Method
Cut ¾ of the peeled beetroot into small dice and set the rest aside. Melt the butter in a large pan, and then soften the onion over a gentle heat for 5 minutes. Add carrot, leek, celery, diced beetroot, and bay leaf. Stir well to coat with butter. Cook for another 10 minutes and add a little stock if the vegetable begins to look dry. Meanwhile, grate the
remaining beetroot. Pour in the rest of the stock and the potatoes and simmer for 15 minutes, then add cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (approx. 10 minutes). Add vinegar, sugar, pepper and a pinch of salt and taste. Add a little more of any of these if necessary. Serve with a dollop of sour cream, a sprig of dill, and some bread croutons.

PLUM CAKE from CHEF SANOOP DHASMANA  of HYATT PLACE GURGAON

Ingredients
Butter (900gm)
Brown sugar (1000gm)
Baking Powder (40 gm)
Eggs (2 dozen)
Soaked Fruits (3000 gm)
Spice Mix (100gm)
Flour (700gm)
Coco powder (100gm)
Oil (100ml)

Prep

Soak the nuts. Cut the figs, dates and cashew nuts into small pieces, and soak them along with the raisins and
tutti- fruity in the rum, red wine and beer (this is normally done 20-25 days in advance so that the dry fruits absorb all the spirits). 

Method
Add 900gms of butter and 1000gm brown sugar in a container. Beat until the butter and sugar turn creamy. Now add the eggs gradually to the mixture while continuing the mix and put the following dry items:
Flour
Spice mix
Soaked fruits
Baking powder
Coco powder
Add oil. Mix and Bake it for 50 minutes on 180° C. Take out the cake from the mould and leave aside to cool it down. You can add decorative pieces to your cake before the icing dries. The rich plum cake is now ready to be served

CHRISTMAS STOLLEN BREAD from CHEF GABRIEL RAJAN of THE DINING ROOM at PARK …….

Source: https://www.outlookindia.com/outlooktraveller/explore/story/71615/borscht-plum-cakes-stollen-whip-up-the-perfect-christma-meal-with-these-recipes