Winter Recipes by Chef Anil Dahiya, Bristol Gurgaon

Healthy Easy to Make Winter Recipes

Pineapple Coconut Cashew Rice

Ingredients Quantity

Long grained rice 1 1/2 cups

Crushed pineapple chunks 1 (20 oz. Can)

(In the form of pineapple juice)

Unsweetened coconut milk 1 (13.5 oz. Can)

Sweetened coconut flakes 3tsp.

Thai red curry paste 1 tsp.

Garlic powder 1 tsp.

Onion powder 1/2 tsp.

Ground ginger 1/2 tsp.

Salt 1/2 tsp.

Pepper 1/8 tsp.

For Garnish

Ingredients Quantity

Lime juice 3tsp.

(According to taste)

Salted roasted cashews 1/2 cup

Chopped cilantro 1/2 cup

Freshly cracked salt and pepper

Method

  • Pour pineapple juice (collected from crushed pineapple) in a measuring cup. Add coconut milk in 3 equal cups – add water if necessary.
  • Transfer the liquid into a large pan and bring to a gentle simmer
  • Stir rice, coconut milk, sweetened coconut flakes, thai red curry paste and onion powder.
  • Bring it to a boil then cover and reduce heat to low (dial should be a little above lowest setting).
  • Simmer for approximately 20 minutes or until rice is tender, stir for 15 minutes and add water if necessary.
  • When rice is tender, remove the pan from the heat and let it rest for 5 minutes.
  • When ready to serve (not before), stir in lime juice, cilantro and cashews.
  • Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

Tomato Halwa

Ingredients Quantity

Tomatoes 10-12

Sugar 2 cups

Ghee 1/2 cup

Cashewnuts 20

Raisins 2 tablespoons

Green cardamoms 6

Cloves 4

Tulsi leaves 1/4 cup

Rose petals 1/4 cup

Edible camphor (optional) 1 a pinch

 

Method

· Wash the tomatoes, remove the eye and make an incision on the lower side.

· Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop.

· Reserve the pulp with the juices. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.

· Heat 2 tablespoons of ghee and fry the Cashewnuts and Raisins to golden brown.

· Wash and shred the Rose petals and Tulsi leaves and reserve.

· Boil the sugar with ½-cup water and make a single-thread syrup and keep aside.

· Heat the ghee in a wide kadai (utensil), roast the cloves in it, till they start to crackle.

· Add the tomato pulp and cook till the liquid dries up. Cook on low heat.

· Increase heat and add the hot syrup slowly.

· Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.

· Sprinkle the Cardamom powder, Rose petals, Tulsi leaves and the Camphor.

· Mix well

· Garnish the halwa with fried Cashewnuts and Raisins and serve warm.

Bhutte ka Kees

Ingredients Quantity

Medium sized corns 4

Ginger 2-3 (1/2 inch)

Turmeric 1 tsp.

Chilli powder 1-2 tsp.

Mustard seeds 1 tsp.

Oil 2 tsp.

Milk 1/2 cup

Water 1/2 cup

Lemon juice 2 tsp.

Sugar 1/2 tsp.

Salt to taste

A pinch of Asafoetida (Heeng)

Chopped coriander and grated coconut for garnishing

Method

  • Grate the corn with a hand grater to make a coarse paste. (You can also use a food processor or mixer grinder but it will affect the taste. It tastes better if you use the hand grater)
  • Chop the ginger and green chilli finely.
  • Add oil in a pan. Add asafetida (heeng) and mustard seeds till it splutter.
  • Add green chillies and chopped ginger.
  • Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed.
  • Cook it for approx.10-15 mins until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.
  • Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
  • Add sugar and lemon juice.
  • Garnish it with chopped coriander, grated coconut and serve hot.

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