Winter Recipes by Chef Anil Dahiya, Bristol Gurgaon
Healthy Easy to Make Winter Recipes
Pineapple Coconut Cashew Rice
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.
Lime juice 3tsp.
(According to taste)
Salted roasted cashews 1/2 cup
Chopped cilantro 1/2 cup
Freshly cracked salt and pepper
- 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.
Sugar 2 cups
Ghee 1/2 cup
Raisins 2 tablespoons
Green cardamoms 6
Tulsi leaves 1/4 cup
Rose petals 1/4 cup
Edible camphor (optional) 1 a pinch
· 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
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
- 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.