The season for comfort and delicious food is on . We bring to you some healthy and delicious winter recipes that would definitely are a must-try this season.
Recipe 1
CARROT ORANGE & GINGER SOUP
Ingredients
| 1 | OLIVE OIL- 15M |
| 2 | LEEKS-20 GM |
| 3 | CARROT-500 GM |
| 4 | GINGER-50 GM |
| 5 | FRESH ORANGE JUICE-120 ML |
| 6 | CHOPPED ORANGE-80 GM |
| 7 | VEGETABLE STOCK-500 ML |
Method
- Heat the oil in saucepan ,gently saute the leeks until cooked and transparent
- Add chopped ginger , carrots and oranges
- Remove it from heat and allow it cool for some time
- Blend together and strain it
- Serve Hot
Recipe 2
ROAST PUMPKIN WITH PEARL COUSCOUS, POMAGRANATE & CRACKER
Ingredients
| 1 | COUSCOUS-60 GM |
| 2 | PUMPKIN- 300 GM |
| 3 | POMAGRANATE SEEDS-30 GM |
| 4 | ROASTED SUN FLOWER SEEDS- 5 GM |
| 5 | CHIA SEEDS- 8 GM |
| 6 | PEELED ROASTED PISTACCHIO-5 GM |
| 7 | PEELED ROASTED ALMOND- 5 GM |
| 8 | SALT-5 GM |
| 9 | BLACK PEPPER CRUSHED-2 GM |
| 10 | SPRING ONION JULIENNE-5 GM |
| 11 | HUNG CURD-30 GM |
| 12 | RED & YELLOW PEPPERS-10 GM |
| 13 | ROCKET LEAVES-20 GM |
| 14 | LOLOROSSO LEAVES-20 GM |
| 15 | FRESH CORIANDER- 5 GM |
| FOR DRESSING | |
| 16 | OLIVE OIL-30 ML |
| 17 | POMAGANATE JUICE REDUCED TO 30 ML-60 ML |
| 18 | ROASTED CUMIN CRUSHED-2GM |
| RICE CRACKERS | |
| 20 | COLD RICE-40 GM |
| 21 | WATER OR STOCK- 30 ML |
| ROASTED CHERRY TOMATO COMPOTE | |
| 22 | CHERRY TOMATO-30 GM |
| 23 | SUGAR-7 GM |
| 24 | SALT- 2GM |
| 25 | BLACK PEPPER CRUSHED- 2GM |
| 26 | VINEGAR-10 ML |
| 27 | OLIVE OIL- 5 ML |
Method
- Pre-heat oven at at 160 C
- Cut the pumpkin into abstract chunks ,add olive oil,crushed black pepper and salt
- Bake in the oven until golden and cooked . Keep aside and let it cool
- COUSCOUS -Heat 150 ml water in a pot .Add salt and olive oil
- now add the couscous , stir , cover with a lid and remove the pot from the heat .
- Let it rest for 15 mins
- Break the couscous grains after it cools
- RICE CRACKERS
- Take room temperature or hot rice in a blender .
- Add hot hot stock or water along with saffron strands
- Now add salt and pepper and blend until smooth and no limps left
- You may have to add more water so that the batter is semi thin and a spreadable paste
- Take an oven pan and grease it
- Apply the paste on the pan with 2 MM thickness , sprinkle chia seeds, chilli flakes and crushed roasted cumin seeds on it
- Bake in a pre-heated oven for 7-10 mins until crispy
- CHERRY TOMATO COMPOTE
- Cut tomatoes ,add olive oil,salt , black pepper , sugar
- Bake for 10 minutes
- Add vinegar and make a puree after it cools
- DRESSING
- Add pomegranate juice in a pan and let it reduce on minimum heat . Make sure the sides do not turn brown or black
- Reduce to 1/3rd of the quantity and let it cool. It should look like a thick expectorant
- Now take the reduced pomegranate juice , add cumin, black pepper, salt and vinegar
- Now drizzle the olive oil to create the emulsion.Adjust the seasoning
- Make small balls of hung curd with the help of a spoon
- Roll them in a mix of Chia seeds and red and yellow peppers
- ASSEMBLING
- Re-season the couscous, add a dash of roasted cumin ,and place at the bottom of the pan
- Top it with the pumpkin pieces
- Now sprinkle pomegranate seeds, sunflower seeds,pistacchio and almonds
- Add dollops of tomato compote all over the couscous
- Add rocket and loloross and spike them on the tomato compote
- Add spring onion juliennes
- Drizzle the pomegranate all over the salad
- Place the hung curd balls on the salad
- Add fresh coriander
- Break the rice crackers and add them on the salad to serve
Recipe 3
ZUCCHINI NOODLES
Ingredients
| 1 | ZUCCHINI GREEN-300 GM |
| 2 | CHERRY TOMATO-50 GM |
| 3 | SALAD TOMATO (JULLIENE CUT)-100 GM |
| 4 | EX.OLIVE OIL-30 ML |
| 5 | FRESH BASIL-12 GM |
| 6 | CHOPPED GARLIC-5 GM |
| 7 | BLACK PEPPER CRUSHED-5 GM |
| 8 | SALT-TO TASTE |
| 9 | PARMESAN CHEESE-25GM |
| 10 | BLACK OLIVES SLICE-5 GM |
Method
- Cut the zucchini lengthwise
- Heat olive in a pan, add garlic and saute it
- Add the zucchini noodles and toss them for 1 min
- Add tomatoes,salt & pepper and mix it well
- Add cherry tomatoes, olives and basil .Saute for 2-3 mins
- Sprinkle parmesan cheese
- Toss well and serve
Recipe 4
BEETROOT HALWA
Ingredients
1 | BEETROOT-2 CUPS |
2 | ORGANIC SUGAR-3TBSP |
3 | GREEN CARDAMOM POWDER-20 GM |
4 | FULL CREAM MILK-1CUP |
5 | GHEE-1 TBSP |
6 | DANEDAAR KHOYA-50 GM |
7 | DRY FRUIT-50 GM |
Method
- Wash beetroot in running water , peel and grate them
- Bring milk to a boil,stir and lower the flame for the milk to boil further until it thickens a bit
- Heat ghee in a pan, add beetroot and saute for 3-4 mins
- Pour the thickened milk and cook till the milk is completely absorbed .The beetroot is also cooked by then and softens
- Add sugar and cardamom powder and stir . Ensure the beetroot is cooked before adding sugar
- The melting of sugar add moisture ,cook till the moisture evaporates
- Add danedar khoya , mix well and saute for 5-6 mins
- Garnish with dry fruits and serve hot
These healthy recipes have been shared by our Health Partner Fortis Memorial Research Institute, Gurugram
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