Winter is the time for comfort food and warm comfort food. As the temperatures drop and the days get shorter, there’s nothing better than a hearty meal to warm you up. From stews and soups to casseroles and hot drinks, there are countless delicious winter food recipes to choose from. Here are some of our favorite winter food recipes that are sure to please any palate. So whether you’re looking for a quick weeknight dinner or a special holiday meal, we’ve got you covered. Let’s cook!
Garlic Prawns Gambas Al Ajillo by Chef Shubham, Tiamo, Conrad Bengaluru
material
Shrimp 0.15 kg
Garlic 0.02 kg
Thai Bird Eye Chilli 0.002 kg
Parsley 0.002 kg
salt 0.002 kg
Tulsi 0.005 kg
Lemon 0.01 kg
White Sauce 0.02 kg
butter 0.015 kg
Garlic Bread 0.01 Kg
Way
In a sauté pan, heat olive oil and add chopped garlic. Cook till it turns golden brown, then add prawns and cook well.
Finally add salt, round pieces of red chili and carom seeds and cook.
Place plate in serving dish and garnish with chopped parsley.
Cut the bread into 1*1-inch length 5″ inches.
Salmon Teriyaki by Chef Shubham of MIKUSU, Conrad Bengaluru
material
Salmon fillet 0.18 kg
Mirin 0.005 kg
0.005 kg
Butter 0.02 kg
Teriyaki Sauce 0.03 kg
Sesame 0.01 kg
Onion 0.02 kg
Leek 0.02 kg
Way
Cut the salmon into triangles and cut the onion rings into rounds.
Butter the griller and place the salmon, onions and leeks.
When grilling, top with Sake and Mirin, and then pour teriyaki sauce over the salmon and grill on both sides with the veggies.
Cut the salmon into triangles and cut the onion leeks into rounds.
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Tomato Coriander Shorba by Chef Naresh, GT Road
material
oil 1 tbsp
bay leaf 1
cinnamon 1
Cumin 1 tsp
Ginger garlic paste ½ tsp
Make a puree of medium tomatoes 4
Turmeric powder ¼ tsp
Red chili powder ½ tsp
Coriander powder ½ tsp
Hot water/vegetable stock 1 1/2 cups
Black pepper, crushed ½ tsp
salt to taste
Coriander, finely chopped 1 tablespoon with stalk
Way
Grind coriander and black pepper in a mortar and keep it aside.
Grind ginger and garlic into a paste and keep aside.
Roughly chop the tomatoes and keep them aside.
Heat oil in a pan and add bay leaf, crushed coriander leaves and black peppercorns.
Saute them till they start to crackle and then add crushed garlic and ginger to it. Then add coriander root and stir till the smell starts coming from it.
Then add roughly chopped tomatoes, Kashmiri red chili powder, salt and sugar. Stir till the tomatoes release their juice.
Add water and boil it for another 20 minutes. Sieve the mixture. Grind the remaining mixture with the back of the ladle and take out one piece of it.
Pour broth in another pan and bring to a boil on low heat. Add lemon juice and check the spices. Serve it hot by adding chopped coriander as a garnish.
Stuffed Spinach Bombs by The Better Flour
material
Lean Green Flour Blend 1 cup
Semolina ½ cup
Curd ¾ cup
Grated Carrot ¼ cup
Chopped onion ¼ cup
Chopped green capsicum ½ cup
Cumin powder 1 tsp
Chaat masala 1 tsp
Chili flakes 1 tsp
Ginger chili paste 1 tsp
Mayonnaise 3 tbsp
salt to taste
Way
Take a bowl and add lean green flour mixture, semolina, green capsicum, carrot, onion, and all the dry ingredients
Now add curd and water to it
make thick batter
add coriander
Take a bowl and add mayonnaise
Use an appam pan and oil on the gas stove
Pour 1 tbsp batter then add 1 tsp mayonnaise again pour batter on top to cover the mayo mix and sprinkle oil and cover
Cook it on medium heat for 2 minutes till it becomes crispy, then turn it over and make a crispy griddle.
Press a little This helps the naan to stick to the pan and when
If you turn the pan upside down, it will remain intact.
Now after a minute, turn the griddle and bake the naan directly on the gas till it turns golden brown.
also, brush with some prepared garlic butter mixed with coriander leaves. Remove the naan by gently scraping it from the bottom.
finally, serve garlic naan hot with your favorite vegetable like matar paneer.
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