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Ingredients: (Serves 2)
3/4 cup cream cheese,
1/2 cup (100-150 gms) thick hung curd,
10-12 strawberries; pureed,
1/2 cup blueberries; pureed,
1/2 cup sugar,
1/2 cup whipped cream,
2 strawberries and blueberries; sliced.

Method:
In a mixing bowl, mix together cream cheese, hung curd, sugar and whipped cream. Blend together till sugar is dissolved. Now divide this mixture into 3 equal portions. Add strawberry puree in one portion, blueberry puree in second portion and let the third portion be as it is. Take two dessert glasses, fill 1/3rd of each glass with the strawberry cheese mixture, then add the blueberry cheese mixture and lastly with plain cheese, then top with sliced strawberry and blueberry, chill the dessert before serving.

A Christmas dinner will never be complete without a serving of Christmas pudding. Christmas puddings are usually made in advance so that its flavors are developed. Since it contains lots of dry fruits and is steamed for hours, you can store it for days without freezing and for months in the refrigerator. 

Ingredients:
1 lb (450 gms) raisins,
1 lb (450 gms)currants,
1 lb (450 gms)sultanas or golden raisins,
1 lb (450 gms)bread crumbs,
1 lb (450 gms)soft brown sugar,
4 ounces (110 gms) glace cherries; chopped,
4 ounces (110 gms) almonds; chopped,
4 ounces (110 gms) candied peel; chopped,
Zest of 1 lemon,
Zest of 1 orange,
1 carrot; grated,
1 apple; grated,
6 large eggs,
1 tbsp flour,
1 level tsp mixed spice,
1 level tsp ground cinnamon,
1 level tsp freshly grated nutmeg,
A pinch of salt,
5 ounces brandy,
1 tsp baking powder.

Method:
Mix together all the dry ingredients.
In a very large mixing bowl, lightly beat the eggs and stir in brandy, mix well. Now stir in the mixed dry ingredients into the egg and brandy mixture and mix properly. Then grease 4*600ml pudding basins and spoon the mixture into the basins. Cover each with a wax paper on the top, seal by crimping it around the edges. Cook in a pressure cooker with about 3 inches water level for around 2 hours. Else put the basins in a large steamer, cover and steam for 4-5 hours. Keep checking in between for the water level in the steamer to prevent burning. When done, remove uncover and cover with new wax or parchment paper or foil, seal and store until the Christmas day.

Ingredients:
225 gms wheat germ (suji),
225 gms sugar,
225 gms butter,
7 eggs; separated,
340 gms currants or dark raisins,
340 gms golden raisins,
200 gms chopped almonds,
1/2 tsp clove powder,
1 tsp cinnamon powder,
1 tsp nutmeg powder,
2 1/2 oz brandy,
2 1/2 oz honey,
2 1/2 oz rose water,
2 tsp almond essence,
A pinch of salt.

Method:
Mix the chopped fruits and nuts with brandy and soak them at least for a day, stirring occasionally. Next day, roast the suji in a pan, on a low flame stirring continuously till it is lightly fragrant. Melt the butter and add to the suji. Beat together the sugar and egg yolks till the mixture is light, creamy and stiff. For this add a yolk to the sugar at a time. Then add honey , spices, rose water and almond essence gradually mixing well. Add the soaked fruits, nuts and the roasted suji and butter mixture, mix well. Beat the egg whites with a pinch of salt till stiff and fold lightly into the cake batter. The cake should be lined with two layers of greased paper. Pour in the mixture and bake in a hot oven at 350 degrees F for about 45 minutes or till the cake starts to brown. Cover the cake with two folds of greased paper to prevent it from burning. Continue to bake from another three hours or until dry when tested with a toothpick or a fork.

TIP:
1. You can substitute almonds with walnuts or cashew nuts or use all.
2. This cake is prepared in Christmas and hence you can prepare it in advance, and brush the top with rum or brandy every other day.

Ingredients:
2/3 cup cocoa,
1 cup white sugar,
2 tbsp cornstarch,
1/4 tsp salt,
2 egg yolks; beaten,
2 tbsp butter; softerned,
2 tsp vanilla extract,
2 cups milk,
Whipped cream as per choice,
Chocolate chips.

Method:
Mix sugar, cocoa, cornstarch and salt in a saucepan. Put over the flame and stir in milk slowly and gradually. Cook on medium flame, stirring continuously till the mixture thickens. Remove the saucepan from flame and gradually stir in the egg yolks. Return to flame and cook stirring for 2 minutes. Again remove from flame and stir in the butter and vanilla extract. Mix well, transfer to serving bowls, chill in the refrigerator. Top with whipped cream and chocolate chips while serving.

A Crepe is a popular French pancake, which is thin and made out of flour, eggs and milk. It is served with a variety of fillings that are suggested below in the recipe. Here is the recipe of a basic crepe.

Ingredients:
100 gms all purpose flour,
200 gms milk,
A pinch of salt,
1/2 tsp baking powder,
1 tbsp white sugar,
1/2 tsp vanilla extract/essence,
2 eggs; beaten,
2 tbsp melted butter.

Method:
In a large mixing bowl, sift together flour, baking powder and salt. Stir in the eggs, milk and sagar and whisk well.
Heat a pan, grese it will butter/oil. Pour a medium spoonful of above batter into the pan, tilt the pan holding the handle in circular motion to spread the batter to coat the bottom of the pan evenly. The crepe should be thin. Cook for around 2 minutes. Pour little butter from the sides of the pan and then flip over. Cook for 2 more minutes and then transfer it to the serving dish.

Crepes are served with:

1. As a breakfast-
Cheese, Ham, Spinach, Eggs, Ratatouille, Mushrooms, Artichoke, etc.

2. As a dessert-
Jam, Ice cream, Chocolate filling, orange sauce, bananas, berries, maple syrup, whipped cream, fruit spreads, etc.