If you plan to follow our advice and add nuts to your diet, ditch your usual Badam Halwa and try this recipe of a Hyderabadi special soup, Badam Shorba, by chef Sanjeev Kapoor.
Almonds - 175 gms
Butter - 2 teaspoons
Refined flour (maida) - 1 1/4 teaspoons
Milk- 1 cup
Sugar - 1/2 teaspoon
Salt – to taste
White pepper powder – 1/4 teaspoon
Cream – 1/4 tablespoon
>> Soak the almonds in hot water for a few minutes. Drain and peel. Slice ten to twelve for garnish and grind the rest to a smooth paste.
>> Melt butter in a pan and add refined flour. Sauté for one minute and then gradually add milk stirring continuously to avoid lumps.
>> Add sugar, salt and white pepper powder and cook, stirring continuously, till it comes to a boil. Lower the heat and simmer for five minutes, stirring occasionally.
>> Add almond paste and two cups of hot water and simmer for ten to fifteen minutes, stirring occasionally, till the soup thickens.
>> Toast the sliced almonds. Sprinkle toasted almonds and drizzle cream just before serving.
>> Serve piping hot.
Most of the items from Kashmiri cuisine make for great winter food options due to their use of dryfruits and spices, but one beverage that makes for a must-try is the Kahwa or herbal green tea. Made using fresh green tea brewed with almond, saffron and other spices, this tea is rich in anti-oxidants and the spices in it will help boost your immunity against cold.
at Kong Poush, near Oshiwara Bus depot, off Link Road, Goregaon; Peninsula Grand Hotel, Sakinaka Junction Andheri (E), (28519191)
Gujarati winter favourite Undhiyu gets it’s name from the word ‘undhu’, which means upside down, which is how it was prepared traditionally. The recipe to the vegetable is complicated as it comprises of several ingredients, but ready options are easily available across the city.
At: Golden Star Thali, opposite Charni Road station (23631983) and Neptune Mall, Bhandup.Hiralal Kashidas Bhajiawala, off Thakurdwar Main Road, CP Tank (22423716); Kandoi Haribhai Damodar Mithaiwala, Ghatkopar (E) (25012442); Thacker Bhojanalay, Dadiseth Agiary Lane, Kalbadevi (22011232);
Surti, Bhuleshwar corner, opposite Cotton Exchange (now Jewel World).
Staying true to their tradition of eating, drinking and being merry, Bengalis also have specific dishes they prefer to eat during winter. The winter months are marked by weddings, picnics, and visits to eateries. Says Sushmita Sen, owner of catering service Bengali Mashi’s Kitchen and the Navi Mumbai eatery Pet Pujo, “During winter, food preparations includes Bati Chorchori, a preparation which uses seasonal vegetables such as brinjal, drumstick, ladies fingers, radish and cauliflower cooked in mustard; another common preparation is Phoolkobi (cauliflower) Rolls.” She adds that during Sankranti (in January), Bengalis make Pithe Payesh (rice flour stuffed with coconut and sweet pudding) and Patishapta, (a sort of sweet pancake). “Migrant Bengalis often visit eateries to savour the traditional preparations. Certain preparations and ingredients such as poshto (poppy seeds) are heavy to digest in other months but are perfect for the winter months,” she adds.
At Sector 15, Near Reliance Fresh, CBD Belapur,
Patishapta (Makes 10-12 pancakes)
2 table spoon sugar
Rice powder or maida batter Handful of raisins, crushed almonds and cardamom, rose petals
Method for filling
>> Grate the coconut.
>> Saute it with sugar in a pan till it melts and the coconut mixture looks cloudy.
>> Add the almond, raisins and cardamom.
>> Let the preparation cool.
For the pancake
>> Spread a maida or rice powder batter on a non-stick pan akin to the dosa and flip.
>> After 5 minutes, when it is creamy in colour, take it off, let it cool.
>> Put the filling and roll it.
>> If you cannot make the Patishapta, just roll the filling into balls and consume (called as a Narkal Nadu).
>>You can add the Patishapta to Payesh or Kheer (called as Kheer Patishapta).
Forget barbequeing, try Hurda Partying. During the winter months several villages in Maharashtra organise Hurda Parties where families get together and roast Hurda or green Jowar stalks and tuck into it with spicy chutneys and onions. Several agro tourism groups organise trips to Hurda Parties across the state.
When one speaks of Punjabi cuisine, parathas and Sarson da Saag come to mind, almost immediately. Winter is the best time to enjoy this dish with Makke di Roti (a flat bread made of corn flour). “The reason why this dish is available only in winter is because fresh sarson is only available at this time of the year. The most important ingredient in its preparation is desi ghee,” says Abhir Dhawan, owner of Oye Kake, a restaurant that specialises in Punjabi cuisine.
For: Rs 139 for both, the roti and the vegetable
At: Cawasji Patel Street, Fort.
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