Winter Cooking: Delicious Recipes To Keep You Toasty

Winter is a time for cozy meals and warm comfort food. Garlic Prawns ‘Gambas Al Ajillo by Chef Shubham, TIAMO, Conrad Bengaluru Ingredients Prawns 0.15 Kg Garlic 0.02 Kg Thai Bird 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 Method In a sauté pan, heat olive oil and add sliced garlic to it. Salmon Teriyaki by Chef Indra from MIKUSU, Conrad Bengaluru Ingredients 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 Method Cut the salmon into three triangle pieces and cut the onion leeks into rounds Apply butter on the griller and place the salmon, onion and leeks. Tamatar Dhaniya Shorba by Chef Naresh, THE GT ROAD Ingredients 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 Red chili powder ½ tsp Coriander powder ½ tsp Hot water/ vegetable stock 1 ½ cups Black pepper, crushed ½ tsp Salt to taste Coriander, finely chopped with its stems 1 tbsp Method Crush coriander seeds and black pepper in mortar and pestle and keep it aside. Stuffed Spinach Bombs by The Better Flour Ingredients Lean Green Flour Blend 1 cup Suji ½ cup Curd ¾ cup Grated Carrot ¼ cup Chopped Onion ¼ cup Chopped Green 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 taste Method Take a bowl and add Lean green flour blend, suji, green bell peppers, carrot, onion, and all dry ingredients 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 gas stove Add 1 tbsp of batter then add 1 tsp of mayonnaise again add batter on top to cover the Mayo mix sprinkle oil and cover it Cook it on a medium flame for 2 minutes until crispy then turn it to make it crispy tawa.