Chef-Special Cosy And Healthy Winter Recipes You Must Try

The chill in the air throughout the months of December and January makes you want to curl up in your bed and indulge in something warm and comforting. Think about curling your fingers against a hot bowl of soup or a hearty stew or curry. 

But it’s only natural for you to run out of options after making the classic tomato soup or sarson ka saag. If that’s the case with you, here are some chef-specific recipes that are both healthy and comforting to keep you happy throughout the winter season. So, what are you waiting for, get cooking to feel the warmth travelling through your body.

Healthy Millets Salad Recipe By Sous Chef Prem Kumar, Angsana Oasis Spa And Resort

Ingredients:

  • 200gms millets
  • 1 teaspoon lemon juice
  • 5-6 mint leaves
  • 2 teaspoons honey
  • Salt to taste
  • 2 tablespoons fresh orange juice
  • 50 grams bell pepper
  • 50 grams pomegranate
  • 50 grams orange, peeled and chopped
  • 10-15 grams chopped parsley
  • 1 litre water

Instructions:

  1. Measure 1 litre of water in a saucepan and add 200gms of millet to it.
  2. Let the mixture boil for 10 to 12 minutes.
  3. In the meantime, get ready with the above ingredients.
  4. Once the millet is cooked, stain the water out using the stainer.
  5. Let the millet be at the room (cooled) temperature
  6. Once the millet is at room temperature, add the above ingredients one by one and mix well.
  7. Place the mixture in the fridge for 30 minutes and serve on the plates with desired toppings with parsley (cherries, berries, fruits & nuts, etc).

Cinnamon Candied Apple And Pumpkin Soup By Executive Chef Rajinder Sareen, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

  • 60 grams onion
  • 30 grams leeks
  • 15 grams celery
  • 120 grams apple
  • 500 grams pumpkin
  • 10 grams garlic
  • 5 grams white pepper
  • 2 sticks cinnamon
  • 300 ml vegetable stock
  • 5 grams thyme
  • 30 grams cream
  • 10 grams butter
  • 5 ml olive oil
  • 10 ml honey

Instructions:

  1. Marinate the pumpkin and apple with honey, cinnamon sticks, black pepper, and thyme.
  2. In a pan, sauté the mirepoix (onion, leeks, celery) in olive oil until soft, then add garlic and cook until golden brown.
  3. Add the roasted pumpkin, apple, and vegetable stock to the pan.
  4. Blend the mixture until smooth.
  5. Add honey, cream, and butter, and emulsify the soup.
  6. Serve hot, dusted with a little cinnamon for garnish.

Pistachio And Asparagus Cappuccino By Executive Chef Rajinder Sareen, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

  • 100 grams pistachios
  • 300 grams asparagus
  • 50 grams spinach
  • 20 grams garlic
  • 20 grams onion
  • 10 grams celery
  • 20 grams leeks
  • 20 grams parmesan cheese
  • 40 grams cream
  • Salt to taste
  • White pepper to taste

Instructions:

  1. Sauté the mirepoix (onion, celery, leeks) in olive oil until soft, then add garlic and cook until translucent.
  2. Add the pistachios and vegetable stock to the pan, cooking until the pistachios are tender.
  3. Blanch the spinach and asparagus separately.
  4. Blend the pistachio mixture, spinach, and asparagus together until smooth.
  5. Add Parmesan cheese and cream, and cook for a few more minutes to combine the flavours.
  6. Season with salt and white pepper to taste, and serve hot.