Winter Special: Chefs Share Healthy, Immunity-Boosting Recipes For Beginners

As soon as the temperature drops, the Indian households are filled with winter treats. Whether it’s grandmother’s special box of panjeeri or a warm cup of masala chai, every household has its own winter staples. But why wait till you get a runny nose or an itchy throat? With some simple ingredients and easy recipes, you can build your immunity to be prepared for the changing seasons. 

From mixed millets to seasonal ingredients, here are some recipes specially put together by Indian chefs to help you navigate through the biting cold. Perfect for beginners, all you have to do is follow some easy steps, and you’ll end up with the perfect winter treats on the first go.

9 Millets Granola Bar

By Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina

Ingredients:

•  50 gms roasted bajra puffs
•  50 grams roasted jowar puffs
•  50 grams roasted nachni puffs
•  50 grams assorted millet flour, use any six of your choice
•  20 gms pumpkin seeds
•  20 gms roasted sesame seeds
•  20 gms flax seeds
•  50 gms dates, deseeded, chopped
•  50 gms almonds, chopped
•  200 gms Jaggery
•  1 tbsp fennel seeds, powdered
•  ½ tbsp green cardamom, powdered
•  2 tbsp ghee

Instructions:

1. Heat a pan and add ghee. Add chopped dates and cook till they become soft and mushy. 
2. Add jaggery powder and 1/4 cup water. Make a thick syrup by boiling for 6 minutes. Turn the flame off. 
3. Add all the other ingredients one by one and mix thoroughly till everything is well coated with the jaggery syrup.
4. Transfer this to a greased tray or box and press tightly so that it sets well.
5. Once cooled, cut into strips and wrap each bar with butter paper and then with aluminium foil.
6. This can be stored and consumed whenever you need that extra boost of energy.

Carpaccio di Beetroot

By Chef-Founder Parth Gupta, Cicchetti Italiano

Ingredients:

• 2 medium fresh beetroots (about 250 g)
• 2 tbsp olive oil
• ½ tsp fresh thyme
• ½ tsp fresh rosemary
• 1 tsp chopped fresh parsley
• 3 tbsp mascarpone cheese
• 1 tbsp finely chopped fresh chives
• 2 tbsp stracciatella cheese
• ½ cup arugula leaves
• A small handful of beet cress
• 2 tbsp candied walnuts, roughly chopped
• Salt, to taste
• Cracked black pepper, to taste

Instructions:

1. Prepare the beetroot: Peel and thinly slice the beetroot using a mandoline.
2. Toss the slices with olive oil, thyme, rosemary, parsley, salt, and pepper. Let marinate for 30 minutes.
3. Make the chive mascarpone: In a bowl, mix the mascarpone with chopped chives until smooth.
4. Arrange beetroot slices flat on a chilled plate.
5. Add small dollops of mascarpone-chive mousse and stracciatella over the beetroot.
6. Top with arugula, beet cress, and candied walnuts. Drizzle lightly with olive oil and serve chilled.

Miso Avocado & Silken Tofu Bowl

By Chef Ashish Singh, COO and Culinary Director, Café Delhi Heights

Ingredients:

• 120 g avocado
• 110 g silken tofu
• 15 g miso paste
• 15 ml soy sauce (Kikkoman)
• 25 g mayonnaise
• Mixed salad leaves, as needed
• 55 g red cabbage
• 35 g carrot
• 35 g radish
• 60 g edamame beans
• 5 g fresh coriander
• 25 g lemon juice
• 5 g white sesame seeds
• 0.3 g microgreens
• 0.5 g edible flowers
• 35 ml olive oil

Instructions:

1. Mix miso paste, soy sauce, mayonnaise, lemon juice, and olive oil to make a dressing.
2. Cut silken tofu into cubes and coat lightly with the dressing.
3. Slice the avocado and sprinkle with lemon juice.
4. Keep red cabbage, carrot, radish, and edamame separate.
5. Place salad leaves in a bowl as the base.
6. Arrange tofu, avocado, and all vegetables separately on top.
7. Drizzle a little dressing over the tofu. 
8. Sprinkle sesame seeds, coriander, microgreens, and edible flowers to finish. Serve chilled and fresh.