Delicious recipes to keep you warm
Winter is a time for cozy meals and warm comfort food. With temperatures dropping and days getting shorter, there’s nothing better than a hearty meal to warm you up. From casseroles and soups to casseroles and hot drinks, there are tons of delicious winter food recipes to choose from. Here are some of our favorite winter food recipes that are sure to please. So whether you’re looking for a quick weeknight dinner or a special holiday meal, we’ve got you covered. Let’s get cooking!
Garlic Prawns’ Gambas Al Ajillo by Chef Shubham, TIAMO, Conrad Bengaluru
Ingredients
Shrimp 0.15 Kg
Garlic 0.02 Kg
Thai Bird eye chilly 0.002 Kg
Parsley 0.002 Kg
Salt 0.002 Kg
Basil 0.005 Kg
Lemon 0.01 Kg
White sauce 0.02 Kg
Butter 0.015 Kg
Garlic Bread 0.01 Kg
Method
Heat olive oil in a sauté pan and add the sliced garlic. Cook until golden brown then add prawns, cook well.
Finally, add salt, red chilli and parsley and cook.
Divide into a serving bowl and garnish with chopped parsley.
Cut the loaf into 1*1-inch length 5″ inches.
Salmon Teriyaki by Chef Shubham of MIKUSU, Conrad Bengaluru
Ingredients
Salmon fillet 0.18 kg
Dead 0.005 kg
Sake 0.005kg
Butter 0.02 kg
Teriyaki sauce 0.03 kg
Sesame seeds 0.01 kg
Onion 0.02 kg
Leek 0.02 kg
Method
Cut the salmon into three triangles and cut the onion leek into rounds
Butter the grill and place the salmon, onion and leek on it.
While grilling, pour sake and mirin over it and put the teriyaki sauce on the salmon and grill it on both sides along with the vegetables.
Cut the salmon into three triangles and cut the onion leek into rings.
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Tamatar Dhaniya Shorba by Chef Naresh, THE GT ROAD
Ingredients
oil 1 tbsp
bay leaf 1
Cinnamon 1
Cumin seeds 1 tsp
Ginger-garlic paste ½ tbsp
Medium tomatoes, make puree 4
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Coriander powder ½ tsp
Hot water/vegetable stock 1 ½ cups
Black pepper, crushed ½ tsp
Salt to taste
Coriander, finely chopped with stalks 1 tbsp
Method
Crush coriander seeds and black pepper in a mortar and pestle and set aside.
Crush ginger and garlic in mortar and pestle and set aside.
Cut the tomatoes into large pieces and keep aside.
Heat oil in a pan and add bay leaf, finely ground coriander seeds and black pepper.
Stir them until it crackles, then add crushed garlic and ginger. Then add coriander roots and stir until the aroma is released.
Then add the coarsely chopped tomatoes, kashmiri red chilli powder, salt and sugar. Stir until the tomatoes release the juice.
Add water and simmer for another 20 minutes. Strain the mixture. Crush the remaining mixture with the back of the ladle, taking out every bit.
Put the shorba in another pan and simmer over low heat. Add lemon juice and check the taste. Serve it piping hot by adding chopped coriander as a garnish.
Stuffed Spinach Bombs from The Better Flour
Ingredients
Lean Green Flour Blend 1 cup
Suji ½ cup
Cottage cheese ¾ cup
Grated Carrot ¼ cup
Chopped onion ¼ cup
Chopped green peppers ½ cup
Jeera powder 1 tsp
Chaat Masala 1 tsp
Chili flakes 1 tsp
Ginger Chili Paste 1 tsp
Mayonnaise 3 tbsp
Salt to taste
Method
Take a bowl and add lean green flour mix, suji, green pepper, carrot, onion and all dry ingredients
Now add cottage cheese and water
Make thick batter
Add cilantro
Take a bowl and add mayonnaise
Use an appampan and grease it on the gas stove
Add 1 tbsp batter then add 1 tsp mayonnaise again add batter to cover mayo mix sprinkle oil and cover
Cook it on a medium heat for 2 minutes until crispy and then turn it to make it crispy tawa.
Press lightly. This helps the naan stick to the tawa and when
If you turn the tawa upside down, it will remain intact.
Now turn the tawa upside down after a minute and cook the naan directly on the fire until golden brown.
Also brush with some prepared herb butter mixed with coriander leaves. Carefully scrape the naan from the bottom and remove.
Finally, serve garlic naan hot with your favorite curry like Mattar Paneer.
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