Comfort food warms our soul and in winters, it is the only way to combat the severe cold waves. Creamy soups, hearty salads, and an easy casserole dish are all we need. To help keep you warm this winter, we’ve compiled easy dinner recipes. As the cold wave extends its stay, enjoy one of these warm recipes to keep the whole family happy.
Ras Malai Tres Leeches by Ferzy Cafe
material
Full Cream Milk 1.5 liters
Sugar 150 grams
Vinegar 10-15 ml
Carrot Orange 50 grams
1-2 strands of saffron
Desi ghee 5 ml
Pistachios 1-2 grams
Almonds 1-2 grams
Whip cream 50 grams
1 dry rose petal
Way
Boil full mill cream in a pan on low flame, let it cool and add vinegar to it.
Now China will be separated. Remove excess water with a muslin cloth, make small flat balls and boil in water.
Then cool the carrot pudding and mix it in the whipped cream.
Then make saffron milk. Now dip the cooked chena in saffron milk and coat it with carrot cream.
Now serve it on a saffron mill tray and garnish with pistachios, almonds, rose petals and caramel net.
Fiery Polly Chatto Salad by Fergie Cafe
material
raw fish
coconut oil
urad washed
mustard seeds
Green chilly
ginger
Garlic
Curry leaf
onion
Tomato
cumin powder
coriander powder
Garam masala
Salt
Tamarind
whole banana leaf
Way
Take a fish steak and marinate it by adding salt, lemon juice, ginger garlic paste, turmeric powder and chili powder.
Fry the fish on a non-stick tava till 60% cooked, then wrap the fish in a banana leaf with Polichathu masala on both the sides.
Cook the banana leaf by closing it tightly, while serving please cover it with flash paper and set it on fire in front of the guests. Serve with Onion, Tomato, Parsley, Lemon Juice, Deghi Chilli Powder, Chaat Powder and Flash Peppers.
by Sizzled Duck in Orange Sauce Chef Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Chinese Restaurants
material
Duck – 250 grams
Butter – 100 grams
Ginger – 1 tsp
Sliced orange (seeds removed) – 250 grams
salt to taste
fresh orange juice – 500 ml
Tomato sauce – 200 ml
Chopped onion
red and yellow bell pepper – half each
Garlic – 1 tbsp
Red chili paste – 4 tsp
Sesame seeds – ½ tbsp
sugar to taste
refined oil
Way
First, roast the duck and steam it well to soften the meat.
Now put a little refined oil in the preheated pan and put it till it becomes slightly hot.
Add chopped onions, red and yellow capsicum.
Once the vegetables shriveled a bit, add ginger and garlic paste, salt and sugar, chilli paste, tomato ketchup, fresh orange juice one by one and saute them to prepare the orange sauce.
Then add the cooked duck to the pan and stir once again and cook the duck until the sauce is well incorporated into the meat.
Serve the duck hot and garnish with chopped red chilies.
Lamb Barah by Anardana
material
Lamb Chops 600 grams
Curd 200 grams
Malt vinegar 20ml
Ginger garlic paste 20 grams
Raw papaya paste 20 grams
Kachari Churna 1 gram
Red chili powder 30 grams
Shahi jeera 1gm
Garam Masala Powder 1gm
oil 10ml
butter 15 grams
Lemon juice 20 ml
Pineapple Juice 20ml
Way
Place the chop meat in a large bowl. Add curd, vinegar, red chilli powder, ginger garlic paste, shahi jeera, garam masala, pomegranate juice and mix well till the spices coat the meat well.
Add kachri powder and oil, and mix well.
Add curd and mix well till the meat is coated.
Marinate the meat at room temperature for 4 hours and keep in the refrigerator until needed.
Cook in tandoor for about 7 -8 minutes and serve hot on design weight scale (Tarju) with butter basting, mint sauce and truffle onions.
Read also: Enjoy Your January With Delicious Cocktails At These 10 Restaurants In Mumbai
Tandoori Butter Chicken Wings by Anardana
material
tandoori masala
Hung Curd 100 grams
Degi Chilli Powder 30 grams
salt 1 gram
cumin powder 3 grams
Kasuri fenugreek 1 gram
Garam Masala Powder 2 grams
Mustard oil 20ml
Amul Cream 10ml
black salt 2 grams
material
first marination
Chicken Wings 300 gms
Ginger garlic paste 20 grams
salt 1 gram
lemon juice 1pc
Degi Chilli Powder 20 grams
Mustard oil 20ml
Way
Take the chicken wing pieces, wash them, and then pat them dry to ensure that no excess liquid remains.
In a bowl add ginger garlic paste, salt, degi chilli powder, lemon juice, oil and chicken wings and mix well. Keep aside.
In a bowl take curd, ginger garlic paste, kashmiri chilli powder, garam masala powder, cumin powder, kasoori methi, salt, lemon juice, amul cream and oil.
Mix everything together to make a smooth paste like pickle.
Apply the tandoori masala marinade over the chicken wing pieces, making sure they are well coated.
Keep the chicken in the fridge to marinate for at least 4-6 hours. It would be better if you let it marinate overnight. But in a hurry, even 1-2 hours of marination will be enough.
Cook in tandoor for 6-7 minutes! Make butter basting, serve with mint chutney.
read all Latest Lifestyle News Here