Delhi's Most Celebrated Chefs Share With Us Their Favourite Winter Recipes And We Are Thrilled
By: Sidhi Chadha on Jan 30th, 2016
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Winter has officially set in Delhi and it seems to be favourite time for chefs and foodies alike. We've already given you a glimpse of what top chefs from Pune think are their favourite winter recipes, here we have some favourite winter recipes from capital’s leading chefs! These precious food items from top cooks of the city will encourage you to put on the chef’s hat, just like the tops chefs from Mumbai!

Chef Nishant Choubey, Dusit Devarana - Mushroom Chai With Compressed Melon And Mango Salsa
Image credit: Aashnamalanii Instagram

Main Ingredients:

Button mushroom - 200 gm

Watermelon - 50 gm

Wasabi powder - 20 gm

Mayonnaise - 250 gm

Condensed milk - 200 ml

Milkmaid - 100 ml

Lemon juice - 30 ml

Rice flour - 25 gm

Tang min flour - 50 gm

Potato starch - 5 gm

Refined flour - 100 gm

Baking powder - 10 gm

Refined oil - 20 ml

Mango - 50 gm

Fresh mint - 5 gm

Sweet chili sauce - 10 ml

Onion seed - 10 gm

Oil for frying

Chilled water for batter

Salt to taste

Method:

Mix tangmin flour, potato starch, refined flour, rice flour and baking powder. Add chilled water and refined oil. The batter is ready. in the meanwhile marinate the watermelon with mint and compress it in a vacuum pack machine . Keep it in the refrigerator. Take the button mushroom and cut them into quarters. Dust them with refined flour. Dip them in the batter and fry one by one. Cut the mango into very fine cube and add sweet chili sauce. Re-fry the mushrooms in hot oil till it gets crisp. Make a sauce with mayonnaise, condensed milk, wasabi powder milk maid and lemon juice. Coat the crisp mushrooms with the sauce and serve it with compressed watermelon and mango salsa. Garnish with onion seeds.

Chef Sabyasachi Gorai, Lavaash – Lavaash Fish
Image credit: Chef Sabyasachi Gorai

Main Ingredients:

Lavaash bread -1 pc

Tomato and heeng sauce - 30 ml

Bekti fish - 150 gms

Green chilli slit - 1 pcs

Red chilli slit - 1 pcs

Corriander sprig - 4 pcs

Kasundi mustard - 20 gms

Coconut mil - 20 ml

Lemon juice - 1 nos

Method:

Marinate the fish in coconut milk, lemon juice and kasundi mustard for 2 hours minimum.

Wrap the fish along with chillies and coriander in the lavash bread.

Bake the fish in the oven at 180 c for 20 minutes.

Serve with the hing broth.

Recipe for Heeng broth:

Tomatoes - 500 gm

Coriander - 20 gms

Garlic cloves - 3 nos

Heeng - 5 gms

Salt/pepper to taste

Bay leaf - 1 nos

Method:

Put all ingredients in a deep bottomed pan and cook till the mix starts to boil Once it starts to boil , reduce the flame and simmer till the tomatoes leave their juice. Strain and use.

Chef Shantanu Mehrotra, Executive Chef, Indian Accent - Ash Roast Sweet Potato, Herb Yoghurt, Ganth Gobhi Carpaccio, Crisp Okra
Image credit: Indian Accent Instagram

Ingredients:

Quantity Roasted / boiled Sweet Potato cubes - 600gms 

Ganth Gobhi slices - 01 No. 

Mint chutney - 80ml 

Saunth chutney - 100ml

For Dressing:

Yoghurt - 200gms

Mayonnaise - 60gms

Philadelphia - 60gms

Chaat masala - 20gms

Roasted jeera - 10gms

Salt To taste

Black pepper crushed - 10gms

Coriander leaves chopped - 20gms

Chopped ginger - 20gms

Chopped green chillies - 20gms

Garlic paste - 20gms

Lemon juice - 1 No.

Crispy Okra:

Okra - 120gms

Besan - 60gms

Suji - 20gms

Salt To taste

Turmeric powder - 10gms

Red chilli powder - 10gms

Chaat masala - 10gms

Method:

For Dressing: Mix all the ingredients in bowl.

For Crispy Okra: Cut the okra into juliennes add all the ingredients except chaat masala. Deep fry in moderate heat till crisp.

For Salad: Mix sweet potatoes with the dressing till evenly coated

For Plating: Place sweet potato chaat on a platter and arrange thin ganth gobhi slices around. Garnish with saunth and mint chutney and pumpkin seeds. Make a heap of okra on top of sweet potatoes.

Chef Prem, The Imperial - Whole Wheat, Chive And Parmesan Souffle With Wild Mushroom Duxelles, Yellow Pepper Sauce And Mustard Cress
Image credit: Chef Prem Instagram

Main Ingredients:

Olive oil - 30ml

Whole wheat flour - 45ml

Chives - 20gms

Parmesan cheese grated - 30gms

Eggs, separated - 2nos

Crushed black pepper to taste

Soft butter to grease the dish

2 table spoon of whole wheat bread crumbs

Mushroom Duxelles:

Chopped button mushrooms - 60gms

Chopped morels - 2nos

Chopped onions - 10gms

Chopped garlic - 10gms

Seasoning of salt and pepper to taste

Chopped parsley - 5gms

Yellow Pepper Sauce:

Olive oil - 15ml

White wine - 30ml

Chopped yellow pepper - 1nos

Sugar - 10gms

Seasoning of salt and pepper to taste

Method:

For Mushroom Duxelles:

Sauté onion and garlic in a hot pan with mushroom and cook, check for seasoning and finish with chopped parsley.

For Yellow Pepper Sauce:

Toss chopped yellow pepper in a hot pan

Add white wine and rest of the ingredients and cook.

Cool it down and blend it to smooth sauce consistency

For Souffle:

Heat olive oil in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth. Reduce heat to low and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Place the pan over medium heat. Bring to the boil and cook, stirring constantly, for 3-5 minutes or until the mixture thickens. Add the chopped chives and cook, stirring..

Remove the pan from heat and stir in the Parmesan. Transfer the mixture to a large heatproof bowl. Stir in the egg yolks. Season with salt and pepper.

Preheat oven to 200°C. Brush the base and sides of six 120ml ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess.

Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg white into the chive mixture until combined. Gently fold in the remaining egg white until the mixture is just combined. Spoon the mixture evenly among the prepared ramekins.

Place the ramekins on a large baking tray. Bake in oven for 15 minutes or until the souffle are puffed and golden.

For Serving:

Pour sauce on a plate and place de-mouled souffle, top with mushroom mixture and serve hot.

Chef Veena, The Imperial - MEE Goreng - Malaysian Style Yellow Noodle Wok Fried With Mixed Sea Food
Image credit: The Imperial

This is quite a healthy noodle recipe for winters as it has generous amount of sea food and keeps one warm in winters.

Main Ingredients:

Yellow noodle - 100 gms

Squid rings - 10 gms

Fish - 15g ms

Prawn - 15 ms

Garlic - 05 gms

Oil - 05 ml

Spring Onion - 20 gms

Bean sprout - 20 gms

Tomato - 20 gms

Light Soya Sauce - 10 ml

Red Chilli - 2-3 gms

Sugar - 02 gms

Method:

Boil the yellow  noodles in hot water . After a while take  it out and check if done. Wash under running water and strain.

Cut prawn and fish into small pieces, blanch them with squid rings and keep it aside.

Heat oil in a wok, add garlic and stir for a while. Add the noodles, sea food and sauces and then all the vegetables and stir. Serve hot.

Chef Zaheer Khan, Nestle - Shorba-e-Marag
Image credit: Nafeesahshaikh Pinterest

Ingredients:

Lamb with bone(curry cut) - 1kg 

Chopped onion - 200 gms

Ginger Garlic paste - 100 gms

Turmeric powder - 5 gms

Black pepper corn - 10 gms

Garam masala whole - 10 gms

Almonds paste - 100 gms

Pistachios paste - 100 gms

Coriander leaves - small bunch

Mint leaves - small bunch

Ghee 

Salt for seasoning  

Green chillies slit - 5 nos

Black cumin seeds - 2 gms

Method:

In a pot add ghee, chopped onions stir till transparent now add ginger garlic paste stir well add all the spices along with meat. Keep stirring in between till it leaves the oil. Add grind paste, one and half liters of water, add chop mint and coriander leaves. Cook till it comes to boil and simmer till meat is tender. Hyderabadi's favorite dish. Serve hot with khameri roti.

Chef Vaibhav, Hotel Sheraton - Prawn In Superior Sauce

Ingredients:

Prawn filet - 130 gms

Shredded Onions -  20 gms

Cut Scallion - 20 gms

Shredded ginger - 15 gms

Cut coriander - 15 gms

Light soya sauce - 2 tbl spoons

Dark soya sauce - 2 tea spoons

Sesame Oil - 5 tea spoons

White pepper powder - 1 pinch

Water -  100 ml

Salt to taste

Method:

Clean prawn and keep aside .

Marinate with 1 pinch of salt + pepper powder

Pan seared prawn filled till golden brown on each side

Prepare and cook superior soya sauce with light soya, dark soya, water, sesame oil and white pepper powder.

Use a clay pot to sautee shredded onions, cut scallion, shredded ginger and cut coriander.

Place prawn in clay pot and pour in pre-prepared superior soya sauce into clay pot and simmer for 15 sec.

Serve with rice.

Chef Vaibhav, Hotel Sheraton - Jasmine Tea Flavoured Tomato Soup With Gyoza
Image credit: www.betterbutter.in

Ingredients:

Tomato juice - 1 ltr

Infused Jasmine tea - 400ml

Ginger peeled - 20gm

Green chili - 5gm

Basil leaves - 20gm

Salt - 10gm

Black pepper - 10gm

Fried leeks - 10gm

Vegetable gyoza see recipe - 8pc

Enoki mushroom - 20gm

Ooba leaf - 4 no

Vegetable oil to fry

Sesame oil - 5 ml

Shimeji mushroom - 20gm

Method:

In a sauce pan add tomato juice, ginger, green chili and boil for 5 mins and then simmer for 10mins.

In a separate pan boil the water and add the jasmine leaves for 10 mins for the release of flavors and then strain it.

Add basil leaves, jasmine tea, seasoning and boil for another 5 minutes and strain.

Cut the leeks into fine julienne and fry till crispy at 180 degree for 3 to 4 mins and then put on a tissue paper to blot the oil.

Steam the gyozas in a dim sum burner for 8 to 10 mins and than pan-fried them in a pan with sesame oil for another 2 mins till the bottom gets crispy.

Put back the soup in a pot and add mushrooms in it.

Arrange hot gyozas in a soup bowl and pour the soup into the bowl. Garnish with ooba leaf and fried leeks.

Chef Manoj Pandey, The Jazz Club - Warm Asian Potato salad
Image credit: Dirty Apron Zomato

Main Ingredients:

Red potatoes, scrubbed - 8 nos

Olive oil -  2 tbs

Salt and pepper

For the Dressing:

Freshly grated ginger - 1 tbs

Finely minced garlic clove - 1

Seasoned rice vinegar - 2 tbs

Olive oil - 2 tbs

Dark sesame oil - 1/2 tsp

Roasted sesame seeds - 1 tbs

Freshly minced chilli pepper - As needed

Method:

Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.

In a large serving bowl, whisk together the dressing ingredients.

When the potatoes are done, toss with the dressing and serve immediately.

Chef Ghanshyam Thapa, Executive Chef, Kylin Premier - Khow Suey
Image credit: www.juzdeals.com

Main Ingredients:

Par boiled Yellow Noodle                             

Broccoli                                                            

Bok Choy                                     

Chinese Cabbage                      

Button Mushroom                  

Baby Corn                            

Perfecting The Khow Suey Base - Makes 4 To 6 Bowls

Coconut Milk Powder

Curry powder

Red Curry Paste

Lemon Grass

Thai Ginger

Sugar

Salt

Broth powder

Stock

Accompaniment With Khow Suey:

Brown Garlic

Brown Onion

Roasted peanut

Chopped coriander

Chopped spring onion

Lemon Slice

Chilli flakes

Method:

Nothing spells pampering like a hot, steaming bowl of love and Khow Suey.

It’s simpler than it looks. Just heat the oil in a pan; add chopped garlic, lemon grass, Thai ginger and sauté.

Once it is golden brown, add the red curry paste, curry powder and mix. Pour in the coconut milk, sprinkle the salt, add broth, sugar and cook till it comes to a boil

Blanch or steam your favourite vegetables or seafood or meat

Take the noodles, put in a bowl, add the blanched veggies or met and pour piping hot Khow Suey base on it.

Garnish to taste with brown onion, brown garlic, coriander, crushed peanut and zing by squeezing lemon juice.

Chef Variyanth, Radisson Blu - Smoked Paprika, Piquilla Pepper, Tomato Soup With Winter Vegetables

Ingredients:

Piquilla Pepper - 100 gms

Plum tomato - 300 gms

Yellow and green zucchini - 200 gms

Garlic clove - 10 gms 

White wine vinegar - 20 ml.

Salt - 15 gms

Black pepper - 05 gms

Whipped cream - 50 ml.

Fresh Basile leaves - 10 gms

Smoked peperika - 05 gms

Method:

Heat 2 tbs of olive oil. Finely dice the chillis (removes the seeds and reduce the quantity of chilli used if you don’t like too much heat). Chop the piquillo peppers into strips, and slowly fry with the chilli, paprika and a pinch of salt and black pepper. After 5 minutes, add the garlic and fry for a further 2 minutes.

Then add the tomatoes and vinegar, bubble gently for 10 minutes, and add the stock. Bring to the boil and simmer for 15 minutes. Cut zucchini and sauté it till soften texture and add into the soup. Add chop fresh basil in it. Serve drizzled with a good fruity olive oil and a few splashes vinegar. Garnish with whipped cream and fresh herbs leaves.

Chef Anil Pandey, Raasta - Warm Carribean Chicken And Saffron Rice Salad With Almonds
Image credit: cookpad.com

Main Ingredients:

Cooked Saffron Rice - 400 gms

Chicken breasts, cut in strips - 250 gms

Slivered almonds - 1/2 cup

Red bell pepper - 2 medium

For dressing:

Olive oil, divided - 1 1/2 teaspoons

Chopped cilantro, divided - 1/2 cup

Chopped sweet onion - 1/2 cup

Seeded and finely chopped jalapeno pepper - 1

Caribbean jerk seasoning - 1 teaspoon

Fresh orange juice - 1 1/4 cups

Cornflour - 1 teaspoon

Salt - 1/4 teaspoon

Orange zest - 1/2 teaspoon

Sections of one orange

Fresh baby spinach leaves - 4 cups

Method:

 In a heavy pan, roast almonds and cool. In same pan, cook chicken julienne with some oil and remove. Warm saffron rice, Toss hot rice with 1/4 cup chopped cilantro; set aside to keep warm. For the dressing: Heat the remaining oil in a pan. Add onions, jalapeno pepper and jerk seasoning, and cook 5 minutes or until onions are wilted. Pour in 1 cup of orange juice and boil 5 minutes to reduce. Combine the arrowroot and remaining 1/4 cup orange juice and stir into sauce to thicken.

Add the salt and orange zest. Toss the cooked chicken, orange sections, half the almonds, remaining 1/4 cup cilantro and spinach together. Add the hot rice and the dressing and toss again to mix thoroughly. Garnish with remaining roasted almonds and serve to impress.

Which of these winter recipes are you going to try? Do you have some favourites of your own? Tell us, in the comments section below.

 

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Sidhi Chadha
After a decade of working in Online media, Sidhi Chadha is currently multi-tasking as a freelance writer, hands-on mother and a domestic goddess. All put together, her days are jam-packed and life a roller-coaster ride. However, her love for writing never takes a back seat. Whenever there’s ‘Me’ time, she loves to read, explore new places in ...   Read more
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