In India, monsoon season occurs between July and August, but this year, the showers came early, isn't it? And with the changing weather it seems like winters are not far. So, isn’t it time to start making some amazing recipes for you and your loved ones? Chef Vicky Ratnani gives us the inside scoop. In a wonderful collaboration with Kotak Mahindra, he shared some recipes that have all the right themes such as fusion, vocal for local, tea time treats, mango delights and so on. But, since the recipes are so versatile, we selected our favourites that would fit the theme of winters too. While you can always follow the quintessential samosa or pakora recipe, these options are not only different, delicious and bursting with colour, but they also have the good benefits too —
1. Mango Avocado Lassi
Ingredients:
- 1 cup Greek yoghurt
- 4 to 5 ice cubes
- Avocado chunks from 1/2 of an avocado
- 1 cup mango chunks
- Jaggery powder to taste
- Pinch of black salt
- ½ teaspoon minced ginger
- 1 teaspoon lemon juice
- 2-3 basil leaves
Method:
- Add the ingredients into a blender and blend to create this refreshing beverage.
2. Cottage Cheese & Spinach Moilee
Ingredients:
- 200g cottage cheese
- 1 cup spinach leaves
- ½ cup diced zucchini
- ½ cup diced bell peppers
- ⅓ cup sliced spring onions
For Moilee Sauce
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 2 tsp urad dal
- 1 sprig curry leaf
- 2 tbsp julienne ginger
- 1 tbsp green julienne chilli
- 8 tbsp sliced onions
- 1 cup coconut milk
- ½ tsp turmeric powder
- 7 tbsp blanched & chopped tomatoes
Method:
- In a pod, add the coconut oil and allow to heat.
- Once smoking, add the urad dal, mustard seeds, sliced onions, green chillies, ginger, curry leaves, and the turmeric.
- Sauté for 5 minutes on a low flame.
- Add the blanched tomatoes, zucchini and bell peppers.
- Sauté well until the vegetables are well coated with the rest of the ingredients.
- Add the coconut milk and slowly simmer for 8 minutes.
- Add the spinach to the Moilee.
- Season to taste.
- Add the cottage cheese in the sauce.
- Finish the Moilee again with some fried curry leaves in coconut oil.
3. Broccoli And Red Amaranth Risotto (Quinotto)
Ingredients:
- 1 cup dry quinoa
- 2 cups/1 small bunch of amaranth leaves and stems
- 2 cups water
- Salt and black pepper to taste
- 1 tsp groundnut oil
- 1 cup spinach, roughly chopped
- ½ yellow onion, chopped
- ½ cup of coconut milk
- 1 tbsp garlic cloves, minced
- 2 walnuts
- 1 tsp red chilli flakes
- 1 head of broccoli
Method:
- Pick, wash and dry the amaranth leaves
- Cut the broccoli into florets. Peel and slice the stems and set them aside
- In a skillet/pan, sauté the broccoli florets with garlic and chilli flakes. Season with salt and black pepper. Set aside
- Combine the quinoa and water in a saucepan over high heat, bring it to a boil, then cover and reduce the temperature to low.
- Allow it to simmer for 15 minutes, or until all the water is absorbed .While the quinoa cooks, heat some oil in a skillet over medium heat and sauté the onion for 5 minutes.
- Add in the garlic, broccoli stems and the red amaranth and continue to sauté until the vegetables are tender (about 5 more minutes). Transfer the cooked veggies into a blender, add the half cup of water and blend until smooth
- Add this mixture to the cooked quinoa and add in the coconut milk. Season to taste. Bring it to a simmer
- Garnish with broccoli florets and grated walnuts
4. Veg & Mozzarella Grilled Sandwich
Ingredients:
- 2 medium sized potatoes, cooked and mashed
- 1 green chilli (optional)
- ½ cup broccoli, cooked
- 1 tbsp pav bhaji masala
- ½ cup capsicum (bell pepper), chopped
- 5 to 6 olives
- 1 tbsp oil, butter
- 2 tbsp pickled jalapeños
- 1 medium onion (¾ cup, finely chopped)
- 1 cup grated cheese
- 2 to 3 pieces of buffalo mozzarella
- ¾ tsp salt
- 1½ tsp sliced garlic, ginger
- 3 tbsp mayonnaise
- 2 medium tomatoes (¾ cup, finely chopped)
- Fresh coriander
Method:
- Sweat the onions and bell peppers in olive oil.
- Add the ginger, garlic and red chilli powder and sauté for 2 minutes.
- Add the chopped tomatoes. Cook this for 3 minutes after which you add the pav bhaji masala.
- Add the mashed potatoes and the broccoli and cook well together.
- Season to taste.
- Add some chopped coriander and let the mixture cool a little.
- Slice the buffalo mozzarella, chop the olives and jalapeños.
- Mix the olives and jalapeños with the potato veg mixture.
- Spread mayo on the slices of bread. Spoon sufficient mixture onto the bread. Top with the cheese and then add another slice of bread.
- Grill the sandwich until golden brown and crispy.
5. Peach, Bell Pepper And Carrot
Ingredients:
- Peaches (de-seeded and cut into pieces)
- ½ cup mixed bell peppers sliced
- 1 medium sized carrot (sliced into ribbons)
- ½ cup chopped spring onions
- 2-3 cherry tomatoes cut in half
- 1 tsp sunflower seeds
- 2-3 walnuts broken into bits
- Buffalo mozzarella cheese (as required)
- For the dressing:
- Salt and pepper to taste
- 1 tsp minced ginger
- 1 tsp lime juice
- 1 tbsp orange juice
- 2 tbsp olive oil
- 1 tsp freshly chopped mint leaves
- 1 tsp freshly chopped coriander leaves
Method:
- First, add all the salad vegetables into a bowl, leaving the mozzarella cheese aside. Use only for the garnish.
- In a clean bowl, whisk the ingredients for the dressing.
