Winter calls for fun, food and family time. With cold wave outside, we tend to eat a lot to keep ourselves warm. Though while doing so we eat a lot of garbage high calory food and end up having a couple of inches on the belt. Chef Anil Dahiya Executive Chef Bristol brought you some easy to make healthy winter recipes.

 

Pineapple Coconut Cashew Rice ineapple Rice Salad-Peckishmonk-Healthy Winter Recipes

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 to 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 HalwaTamatar ka Halwa-Peckishmonk-Healthy Winter Recipes

Ingredients                                                            Quantity
Tomatoes                                                              10-12
Sugar                                                                      2 cups
Ghee                                                                       1/2 cup
Cashew nuts                                                         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 cashew nuts and Raisins to the golden brown.
  • Wash and shred the Rose petals and Tulsi leaves and reserve.
  • Boil the sugar in 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 until 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 cashew nuts and Raisins and serve warm.

Bhutte ka KeesBhutte Ka Kees-Peckishmonk-Healthy Winter Recipes

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 chili finely.
  • Add oil in a pan. Add asafetida (heeng) and mustard seeds till it splutters.
  • Add green chilies and chopped ginger.
  • Add corn paste, turmeric, chili 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 color 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.

For more recipes click here
Content and Image Courtesy – Scroll Mantra on behalf of The Bristol