Winter is a time for cozy meals and heat consolation meals. Because the temperatures drop and the times get shorter, there’s nothing higher than a hearty meal to heat you up. From stews and soups to casseroles and scorching drinks, there are numerous scrumptious winter meals recipes to select from. Listed below are a few of our favourite winter meals recipes which are positive to please any palate. So whether or not you’re searching for a fast weeknight dinner or a particular vacation meal, we’ve bought you coated. Let’s get cooking! 

Garlic Prawns ‘Gambas Al Ajillo by Chef Shubham, TIAMO, Conrad Bengaluru


Prawns   0.15 Kg

Garlic  0.02 Kg

Thai Fowl eye chilly 0.002 Kg

Parsley  0.002 Kg

Salt      0.002 Kg

Basil    0.005 Kg

Lemon 0.01 Kg

White sauce 0.02 Kg

Butter  0.015 Kg

Garlic bread 0.01 Kg


In a sauté pan, warmth olive oil and add sliced garlic to it. Prepare dinner until its golden brown then add prawns, prepare dinner it effectively.

Lastly add salt, pink chili roundels and parsley and prepare dinner.

Plate in a serving dish and garnish with chopped parsley.

Minimize the bread in 1*1-inch size 5 ” inch.

Salmon Teriyaki by Chef Indra from MIKUSU, Conrad Bengaluru 


Salmon fillet    0.18 kg

Mirin    0.005 kg

Sake    0.005 kg

Butter  0.02 kg

Teriyaki sauce 0.03 kg

Sesame seed  0.01 kg

Onion  0.02 kg

Leeks  0.02 kg


Minimize the salmon into three triangle items and reduce the onion leeks into rounds

Apply butter on the griller and place the salmon, onion and leeks.

Whereas grilling, pour sake and mirin on high after which put the teriyaki sauce on salmon and grill on each side together with vegetable.

Minimize the salmon into three triangle piece and reduce the onion leeks into spherical.     

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Tamatar Dhaniya Shorba by Chef Naresh, THE GT ROAD


Oil 1 tbsp

Bay leaf 1

Cinnamon 1

Cumin seeds 1 tsp

Ginger garlic paste ½ tbsp

Medium tomatoes, make puree 4

Turmeric powder ¼ tsp

Purple chili powder ½ tsp

Coriander powder ½ tsp

Scorching water/ vegetable inventory 1 ½ cups

Black pepper, crushed ½ tsp

Salt to style

Coriander, finely chopped with its stems 1 tbsp


Crush coriander seeds and black pepper in mortar and pestle and hold it apart.

Crush ginger and garlic in mortar and pestle and hold it apart.

Roughly reduce tomatoes and hold it apart.

Warmth oil in a pan and add bay leaf, crush coriander seeds and black pepper.

Stir them till it crackles after which add crush garlic and ginger to it. Then add coriander roots and stir till it releases aroma from it.

Then add the roughly reduce tomatoes, kashmiri pink chilli powder, salt and sugar. Stir till the tomatoes releases its juice.

Add water and simmer it for one more 20 minutes. Pressure the combination. Crush the remaining combination with the again of the laddle extracting each little bit of it.

Add the shorba into one other pan and simmer it on low hearth. Add lemon juice and test the seasoning. Serve it piping scorching by including chopped coriander as garnish.

Stuffed Spinach Bombs by The Higher Flour


Lean Inexperienced Flour Mix 1 cup

Suji ½ cup

Curd ¾ cup

Grated Carrot ¼ cup

Chopped Onion ¼ cup

Chopped Inexperienced Bell Peppers ½ cup

Jeera Powder 1 tsp

Chaat Masala 1 tsp

Chili Flakes 1 tsp

Ginger Chilli Paste 1 tsp

Mayonnaise 3 tbsp

Salt as per style


Take a bowl and add Lean inexperienced flour mix, suji, inexperienced bell peppers, carrot, onion, and all dry components

Now add curd and water to it

Make thick batter

Add coriander

Take a bowl and add mayonnaise

Use an appam pan and oil it, on the fuel range

Add 1 tbsp of batter then add 1 tsp of mayonnaise once more add batter on high to cowl the Mayo combine sprinkle oil and canopy it

Prepare dinner it on a medium flame for two minutes till crispy then flip it to make it crispy tawa.

Barely press. This helps the naan to stay onto the tawa and when

In the event you flip the tawa the wrong way up will probably be intact.

Now after a minute, flip the tawa the wrong way up and prepare dinner the naan immediately on the flame until they flip golden brown.

Additionally, brush with some ready garlic butter combined with coriander leaves. Gently scrape the naan from the underside and take away it.

Lastly, serve garlic naan scorching together with your favorite curry like mattar paneer.

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