WINTER FOOD RECIPES

WINTER FOOD RECIPES

1. Chicken pepper soup

Here is an authentic Nigerian chicken pepper soup recipe, known for its warming, spicy broth and aromatic flavors.

Ingredients

– 1 kg (2.2 lbs) chicken, cut into pieces (thighs, drumsticks, or whole)

– 1 medium onion, blended or finely chopped

– 3 garlic cloves

– 1 scotch bonnet pepper (or habanero), blended

– 1-2 tbsp pepper soup spice blend (essential; available in African stores or online)

– 1 tbsp ground crayfish (optional, for umami)

– 2 bouillon cubes (chicken or Maggi)

– ½ tsp Cameroon pepper or extra chili powder (adjust for heat)

– Salt to taste

– 4-6 cups water

– Handful of scent leaves (efirin), basil, or parsley, sliced (for garnish)

– Optional: small piece of uda (selim seeds) or uyayak for deeper flavor

Instructions

1. Rinse chicken thoroughly and place in a pot. Add blended onion, garlic, scotch bonnet, 1 bouillon cube, salt, and half the pepper soup spice. Mix well, cover, and steam on medium heat for 15-20 minutes until chicken releases juices.

2. Add 4 cups water (enough to cover chicken), remaining pepper soup spice, crayfish, second bouillon cube, and Cameroon pepper. Bring to a boil, then simmer on low for 20-30 minutes until chicken is tender and flavors meld.

3. Taste and adjust salt or spice. Add scent leaves in the last 2-3 minutes to retain aroma.

4. Serve hot as an appetizer, main soup, or with boiled yam/plantain.

This hearty, medicinal soup is perfect for cold days or recovery, with the pepper soup spice providing its signature bold, earthy taste.

2. Gooseberry pachadi

Here is a recipe for Gooseberry Pachadi (Nellikai Pachadi)

Ingredients

– Oil – 1 tablespoon

– Mustard seeds – 1 teaspoon

– Asafoetida (Hing) – a pinch

– Curry leaves – a sprig

– Turmeric powder – 1 teaspoon

– Chilli powder – 1 tablespoon

– Gooseberries (Amla) – 10

– Tamarind – a small gooseberry-sized piece

– Jaggery – 2 to 3 tablespoons

– Salt to taste

– Water as needed

Instructions

1. Wash and steam the gooseberries until cooked. Separate the segments and place them in a bowl.

2. Soak tamarind in water for 10 minutes, then squeeze out the juice and set aside.

3. Heat oil in a pan, add mustard seeds, asafoetida, and curry leaves.

4. Add turmeric powder and chilli powder to the pan, and mix well.

5. Add the cooked gooseberries and mix well.

6. Pour in the tamarind water, add salt, and bring it to a boil.

7. Add jaggery and cook until the mixture thickens.

8. Serve the pachadi as an accompaniment.

This dish is a delightful blend of sweet, sour, and astringent flavors, making it a perfect side for rice or meals needing a tangy punch.

3. Wheat Rava Upma with vegetables

Here is a detailed recipe for Wheat Rava Upma with vegetables

Ingredients

– 1 cup wheat rava (broken wheat semolina)

– ½ cup finely chopped onion

– ¼ cup chopped carrot

– ¼ cup green peas

– 3 cups water

– Salt to taste

For tempering:

– 2 tablespoons oil

– 1 teaspoon mustard seeds

– ½ teaspoon urad dal (split black gram)

– 1 teaspoon chana dal (split Bengal gram)

– 2 green chilies, slit

– A few curry leaves

Instructions

1. Heat oil in a pan, add mustard seeds and let them splutter. Then add urad dal and chana dal and sauté until golden.

2. Add curry leaves and slit green chilies, sauté briefly.

3. Add finely chopped onions, carrots, green peas, and salt. Sauté for 2 minutes and cook covered until vegetables are slightly soft (around 5 minutes).

4. Add wheat rava and sauté for 1 minute along with the vegetables.

5. Pour in 3 cups of boiling water and mix quickly to avoid lumps.

6. Cover and cook on low heat until the water is absorbed and the upma is cooked (around 10 minutes).

7. Optional: garnish with coriander leaves or a squeeze of lemon juice before serving.

This recipe gives a healthy, nutritious upma with the goodness of wheat and vegetables, perfect for breakfast or dinner. The tempering with dals and mustard adds flavor and texture to the dish.

4. Mutton Keema Pepper Fry

Here is a recipe for Mutton Keema Pepper Fry

Ingredients

– 500 grams minced mutton (keema)

– 3 tablespoons oil

– 1 teaspoon mustard seeds

– 1 bay leaf

– 2 large onions, finely chopped

– 1 tablespoon ginger-garlic paste

– 4-5 green chilies, chopped

– 1 teaspoon turmeric powder

– 3 teaspoons red chili powder

– 3 teaspoons coriander powder

– 1 teaspoon crushed black pepper (freshly crushed for best flavor)

– 1 teaspoon garam masala powder

– 2 teaspoons crushed kasuri methi (dry fenugreek leaves)

– Salt to taste

– 2 teaspoons lemon juice

– Fresh coriander leaves for garnish

– 1 tablespoon butter (optional)

– 2 tablespoons julienned ginger for garnish

Instructions

1. Heat oil in a pan and add mustard seeds. Let them splutter, then add bay leaf.

2. Add chopped onions and sauté till golden brown.

3. Add ginger-garlic paste and green chilies, sauté for 2 minutes.

4. Add the minced mutton along with turmeric, red chili powder, coriander powder, and salt. Cook on high heat for 5-7 minutes until the meat is browned and moisture evaporates.

5. Add crushed black pepper, garam masala, and kasuri methi. Mix well and cook on medium heat for another 5-7 minutes until oil starts separating.

6. Add about 150 ml water, cover, and cook on low heat for 15-20 minutes until the mutton is tender. Uncover and cook on high flame to dry the gravy if needed.

7. Stir in butter, lemon juice, and garnish with julienned ginger and fresh coriander leaves.

This recipe gives a spicy, flavorful, and aromatic mutton keema pepper fry with a perfect balance of heat and spices, ideal as an appetizer or with Indian bread or rice. The freshly crushed black pepper enhances the taste with a distinct peppery aroma and the blend of spices adds richness and depth to the dish.

5. Chilli garlic noodles

Here is a recipe for chilli garlic noodles

Ingredients

– 2 tbsp oil

– 2 cloves garlic, finely chopped

– 1 red chilli, chopped

– 2 spring onions, chopped

– 2 tbsp finely chopped onion

– ½ green capsicum, chopped

– 2 tbsp chopped carrot

– ½ red capsicum, chopped

– 1 tbsp chilli sauce

– 1 tbsp soy sauce

– ¼ tsp crushed pepper

– 1 tbsp vinegar

– ½ tsp sugar

– ¼ tsp salt

– 440 gm cooked noodles (about 2 packs)

– ½ tsp chilli flakes

Instructions

1. Heat oil in a large pan or wok on high flame. Add chopped garlic and red chilli and sauté briefly.

2. Add spring onions and onions, sauté for a minute.

3. Add carrot, green capsicum, and red capsicum and sauté on high flame for 2 minutes.

4. Add chilli sauce, soy sauce, vinegar, crushed pepper, sugar, and salt and sauté well.

5. Add the cooked noodles and mix thoroughly to coat all noodles evenly with the sauce.

6. Add spring onions and chilli flakes, mix again.

7. Serve hot as is or with a side like gobi manchurian.

This recipe gives a spicy, flavorful, and quick Indo-Chinese style chilli garlic noodles dish that is perfect for a snack or meal. It combines the strong aroma of garlic with the heat of chillies and the crunch of fresh veggies for a delightful experience.

6. Dal Makhani

Here is a detailed recipe for Dal Makhani

Ingredients

– 1 cup whole black urad dal (black gram)

– ¼ cup red kidney beans (rajma)

– 4 cups water for soaking and cooking

– Salt to taste

– 3 tbsp ghee (clarified butter) or oil

– 1 tbsp garlic juice or finely minced garlic

– 1½ tsp Degi red chili powder (or regular red chili powder)

– ¼ tsp turmeric powder

– 1 tsp coriander powder

– 2 tbsp unsalted butter (cubed)

– ½ cup fresh tomato puree

– 1 tsp garam masala powder

– 1½ tsp ginger garlic paste

– 1 tsp cumin seeds

– A pinch of asafoetida (hing)

– 1 tsp dry fenugreek leaves (kasuri methi)

– Fresh cream and coriander leaves for garnish

Instructions

1. Soak black urad dal and kidney beans overnight in water.

2. In a pressure cooker, add ghee/oil, soaked dals, 4-5 cups water, salt, garlic juice, chili powder, turmeric, coriander powder, and butter. Pressure cook for about 8-10 whistles until the dal is soft.

3. Heat ghee/oil in a pan, add cumin seeds and asafoetida, then add ginger garlic paste and sauté well.

4. Add tomato puree and cook until the oil separates from the masala.

5. Add the cooked dal along with its water, adjust consistency by adding water if needed, and simmer on low heat for 20-30 minutes while stirring occasionally.

6. Add butter, garam masala, and dry fenugreek leaves; stir and cook a few more minutes.

7. Finish by garnishing with fresh cream and coriander leaves.

8. Serve hot with naan, roti, or steamed rice.

This recipe gives a rich, creamy, and flavorful Dal Makhani with a perfect balance of spices and buttery texture, typical of Punjabi cuisine, and ideal for special occasions or a hearty meal.

7. Kashmiri Kahwa Tea

Kashmiri Kahwa is a traditional spiced green tea from Kashmir, infused with saffron, whole spices, and garnished with nuts for a warming, aromatic drink ideal for cold weather or after meals.

Ingredients

– 2-3 cups water

– 1 tsp green tea leaves (or 1 green tea bag)

– 2-3 green cardamoms, lightly crushed

– 1-inch cinnamon stick

– 1-2 cloves

– ½ tsp dried rose petals (optional)

– 10-12 saffron strands (plus extra for garnish)

– 1-2 tsp sugar or honey (adjust to taste)

– 8-10 slivered almonds (for garnish)

Instructions

1. Boil water in a saucepan over medium heat, then add crushed cardamom, cinnamon, cloves, rose petals, and most of the saffron strands. Simmer for 2-4 minutes to release flavors.

2. Turn off the heat, add green tea leaves, and steep covered for 2-3 minutes (avoid longer to prevent bitterness).

3. Strain into cups, sweeten with sugar or honey, and garnish each with slivered almonds and a few saffron strands. Serve hot.

This recipe gives a fragrant, healthful Kashmiri Kahwa tea perfect for digestion and warmth.

8. Gajar Ka Halwa

Here is a recipe Here is a recipe for Gajar Ka Halwa (Carrot Halwa)

Ingredients

– 1 kg carrots (preferably Delhi carrots)

– 3 cups milk

– ¾ cup sugar

– ¼ cup ghee (clarified butter)

– ½ cup khoya (mawa)

– 10 cashews, chopped

– 10 almonds, chopped

– ¼ tsp cardamom powder

Instructions

1. Peel and finely grate the carrots.

2. In a large pan, heat ¼ cup ghee and fry the cashews and almonds until golden brown. Set them aside.

3. In the same ghee, add the grated carrots and sauté for about 5 minutes until the color changes slightly.

4. Pour in the milk and cook while stirring occasionally until the milk reduces and the carrots are cooked well (about 10 minutes).

5. Add sugar and continue cooking until the sugar dissolves and the mixture thickens.

6. Cook further until the halwa thickens and ghee starts to release from the sides.

7. Turn off the flame, then add khoya, cardamom powder, and the fried nuts. Mix everything well.

8. Serve the halwa warm or chilled.

This recipe gives a rich, sweet, and aromatic dessert that is creamy and loaded with the goodness of carrots and nuts. Gajar Ka Halwa is perfect for festive occasions or as a comforting winter treat.

9. Sarson ka Saag and Makki ki Roti

Here is a detailed recipe for Sarson ka Saag and Makki ki Roti

Ingredients

For Sarson ka Saag:

– 400 grams mustard greens (sarson)

– 100 grams spinach (palak)

– 100 grams bathua (optional)

– 3 medium tomatoes (about 250 grams)

– 2 green chilies

– 1-inch piece ginger paste

– 2-3 tablespoons mustard oil

– 2 tablespoons finely chopped cilantro (coriander leaves)

– 1/2 teaspoon cumin seeds

– A pinch of asafoetida (hing)

– Salt to taste

– 1 tablespoon cornmeal or makki ka atta (corn flour) for thickening

– 1 teaspoon red chili powder (optional)

For Makki ki Roti:

– 2 cups makki ka atta (cornmeal)

– Hot water as needed to knead the dough

– Salt to taste

– Ghee or butter for cooking

Instructions

Making Sarson ka Saag:

1. Clean and wash mustard greens, spinach, and bathua leaves thoroughly. Remove thick stems and chop finely.

2. In a pressure cooker, add the chopped greens and 1/2 cup water. Cook with the lid on for 1 whistle or until greens are soft.

3. In a blender, make a paste of tomatoes, green chilies, and ginger.

4. Heat mustard oil in a pan, add cumin seeds and asafoetida. Once cumin splutters, add the tomato paste and sauté until oil separates.

5. Add the cooked greens to this pan, mash well and mix.

6. Add salt, red chili powder, and cornmeal to thicken the mixture. Cook on low heat while stirring for 10-12 minutes. Add chopped cilantro before turning off the flame.

Making Makki ki Roti:

1. Take makki ka atta in a bowl, add salt, and gradually add hot water while kneading into a stiff dough.

2. Divide dough into small balls. Flatten each ball on a clean surface using a rolling pin or your palm to form rotis.

3. Cook rotis on a hot griddle (tava) until both sides are golden brown and cooked well.

4. Apply ghee on both sides while cooking for flavor and softness.

Serve hot Sarson ka Saag topped with a dollop of butter along with Makki ki Roti. This traditional combination is nourishing and perfect for winter meals.

10. Pav Bhaji

Here is a detailed step-by-step recipe for making Mumbai-style Pav Bhaji

Ingredients

– 1 tbsp butter + 1 tbsp butter for cooking

– 3 tomatoes, finely chopped

– ¼ cup green peas

– ½ capsicum, finely chopped

– 2 boiled and mashed potatoes

– 1 tsp salt

– 1 tsp + ¼ tsp Kashmiri red chili powder

– 1 tsp pav bhaji masala

– 1 small onion finely chopped

– 1 tbsp ginger-garlic paste (optional)

– 1 tbsp oil or butter for toasting pav

– Water as needed

– Lemon wedges and chopped coriander for garnish

– Pav buns (Indian bread rolls)

Instructions

1. Heat 1 tbsp butter in a large pan or kadai on medium heat.

2. Add finely chopped onions and sauté until translucent.

3. Add ginger-garlic paste (if using), chopped tomatoes, capsicum, and green peas. Cook for 2-3 minutes until the tomatoes become soft.

4. Add boiled and mashed potatoes to the mixture.

5. Add salt, pav bhaji masala, Kashmiri red chili powder. Mix well.

6. Add about ½ cup water and bring the mixture to a boil. Then simmer and cook covered for 10-15 minutes, stirring occasionally. Add more water if necessary to achieve a thick gravy consistency.

7. Mash well with a potato masher to blend the vegetables into a smooth, slightly chunky mixture.

8. Adjust seasoning if needed. Add 1 tbsp butter towards the end for richness and mix well.

9. For the pav buns, slit horizontally leaving one edge intact. On a hot pan, melt butter, sprinkle a little pav bhaji masala on the melted butter, and toast the buns until crisp and golden brown on both sides.

10. Serve hot bhaji garnished with chopped coriander and a wedge of lemon alongside the toasted pav buns. Accompany with chopped onions and extra butter if desired.

This recipe gives a classic, flavorful pav bhaji.

11. Khadi Pakora

Here is a detailed recipe for Khadi Pakora

Ingredients

For Kadhi

– ½ cup besan (gram flour)

– 1 tsp turmeric powder

– ½ tsp red chili powder

– 2 cups curd (yogurt)

– 4 cups water

– 2 tbsp oil

– 1 tsp mustard seeds

– ½ tsp cumin seeds

– ¼ tsp fenugreek seeds (methi)

– 1 tsp crushed coriander seeds

– Pinch of asafoetida (hing)

– 1 inch grated ginger

– 2 finely chopped green chilies

– Few curry leaves

– 1 tbsp salt

– 2 tbsp finely chopped coriander leaves

– 2 tbsp crushed kasuri methi (dried fenugreek leaves)

For Pakora

– 2 cups besan (gram flour)

– ½ tsp turmeric powder

– ½ tsp red chili powder

– ½ tsp cumin powder

– ½ tsp coriander powder

– 2 tbsp crushed kasuri methi

– Pinch of asafoetida (hing)

– ½ tsp salt

– Water (to make batter)

– ¼ tsp baking soda

– Oil for deep frying

For Tempering

– 1 tbsp ghee

– ½ tsp cumin seeds

– 2 dried red chilies (broken)

– Pinch of asafoetida (hing)

– Pinch of red chili powder

Instructions

1. Prepare the Kadhi: In a bowl, mix besan, turmeric, chili powder with curd. Add water to make a smooth, watery mixture without lumps.

2. Heat oil in a deep pan. Add mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, hing, ginger, green chilies, curry leaves, and sauté briefly.

3. Pour the besan-curd mixture into the pan. Stir continuously to prevent curdling. Add salt and bring to boil. Lower heat and simmer for about 20-25 minutes until it thickens.

4. Prepare Pakoras: In a bowl, combine besan, turmeric, chili powder, cumin powder, coriander powder, kasuri methi, hing, salt, baking soda. Add water gradually to form a thick batter.

5. Heat oil for frying. Drop spoonfuls of batter into hot oil and fry pakoras until golden and crisp on all sides. Drain on paper towels.

6. Add fried pakoras to the simmering kadhi. Let it cook together for a few minutes.

7. Prepare tempering: Heat ghee, add cumin seeds, dried red chilies, hing, and chili powder. Pour this tempering over the kadhi pakora.

8. Garnish with chopped coriander leaves. Serve hot with steamed rice or roti.

This recipe delivers a deliciously tangy and spiced yogurt-based curry with crispy pakoras, making it a comforting classic North Indian dish.

12. Crab Masala

Here is a detailed recipe for Crab Masala

Ingredients

– Cleaned crabs: 10 (medium-sized)

– Water: about 1 cup (for cooking crab and stock)

– Salt: to taste

– Turmeric powder: 1 tsp

– Oil (coconut or vegetable): 3-4 tbsp

– Cumin seeds: 1 tsp

– Fennel seeds: 1 tsp

– Mustard seeds: 1/2 tsp

– Onions: 2 large, thinly sliced or chopped

– Green chilies: 2-3, slit or chopped

– Ginger-garlic paste: 2 tbsp

– Tomatoes: 2 medium, finely chopped or pureed

– Red chili powder (Kashmiri preferred): 2 tsp

– Coriander powder: 4 tsp

– Black pepper powder: 1 tsp

– Garam masala powder: 1/4 tsp

– Curry leaves: a few sprigs

– Fresh coriander leaves: handful, chopped

Instructions

1. Clean crabs thoroughly with salt and water. Place cleaned crab in a saucepan, add about 1 cup water, salt, and turmeric powder. Cover and cook on medium heat for 4-5 minutes until crabs turn pink and are half cooked. Strain and reserve the crab stock.

2. Heat oil in a pan. Add mustard seeds, cumin seeds, and fennel seeds; let them splutter.

3. Add sliced onions, green chilies, and curry leaves. Sauté until onions are golden brown.

4. Add ginger-garlic paste and sauté until the raw smell disappears.

5. Add chopped tomatoes and cook until tomatoes turn mushy. You may use tomato puree if preferred.

6. Add red chili powder, coriander powder, black pepper powder, garam masala, and salt. Mix well.

7. Add a little reserved crab stock to the spices to avoid burning and cook the masala mixture until oil separates from the masala.

8. Add the cooked crab to the masala and toss well. Stir fry for 5 minutes.

9. Pour the remaining crab stock or add water as needed. Cover and cook on medium heat for 4-5 minutes till crab is cooked through and the masala thickens.

10. Garnish with fresh coriander leaves and curry leaves. Serve hot with steamed rice or bread.

This crab masala recipe offers a rich, spicy, and aromatic dish that balances the flavors of fresh crab with the warming spices and tangy tomatoes. It includes a crab stock step that enriches the masala, making it perfect for a hearty meal.

13. Cauliflower fry

Here is a flavorful and crispy recipe for cauliflower fry (Gobi Fry)

Ingredients

– 2 cups cauliflower florets (from 1 medium cauliflower)

– 2 tablespoons rice flour

– 2 tablespoons plain flour (all-purpose flour)

– 1 teaspoon ginger garlic paste

– 1/2 teaspoon garam masala powder

– 1 teaspoon chili powder

– 1/2 teaspoon turmeric powder

– 6 curry leaves (optional)

– Salt to taste

– Oil for deep frying

– Water for blanching

Instructions

1. Bring a pot of water to boil with salt and a pinch of turmeric powder. Add the cauliflower florets and cook until tender but not mushy. Drain and allow to cool.

2. In a mixing bowl, add the blanched cauliflower florets. Add rice flour, plain flour, ginger garlic paste, garam masala, chili powder, turmeric powder, salt, and curry leaves.

3. Mix well. Add a little water if required to coat the florets evenly with the spices and flour.

4. Heat oil in a deep frying pan on medium heat.

5. Drop the coated cauliflower florets carefully into the hot oil. Fry until golden brown and crispy, stirring occasionally for even frying.

6. Remove the fried cauliflower with a slotted spoon and drain on paper towels to remove excess oil.

7. Serve hot as a snack or side dish.

This recipe gives you a crispy, spicy cauliflower fry

14. Mutton Bone Rasam

Here is a detailed recipe for Mutton Bone Rasam

Ingredients

– 1 kg mutton bones (paya/trotters), cleaned and cut into pieces

– 1/3 cup desi ghee or oil

– 2 large onions, sliced

– 2 tomatoes, chopped

– 2-3 green chilies

– 1-inch ginger, sliced

– 4-5 garlic cloves, crushed

– 1 tsp cumin seeds

– 1 tsp black peppercorns

– 2 green cardamoms

– 2 black cardamoms

– 2-3 cloves

– 1/4 tsp turmeric powder

– 1 tbsp coriander powder

– Salt to taste

– Fresh coriander leaves, chopped

– 3-4 cups water

– 1-2 tbsp lemon juice (optional)

– Curry leaves and mint sprigs for garnishing

Instructions

1. *Clean the Mutton Bones:* Boil the mutton bones in water with 2 tsp vinegar and salt for 2 minutes. Drain and rinse thoroughly to remove impurities.

2. *Prepare the Masala:* Dry roast cumin seeds, black peppercorns, cardamoms, and cloves on low flame until aromatic. Grind them coarsely with garlic and ginger.

3. *Cook the Mutton Bones:* In a pressure cooker, heat ghee or oil. Add sliced onions, green chilies, and sauté until onions are translucent. Add chopped tomatoes and curry leaves, cooking until tomatoes soften.

4. Add the ground masala paste and turmeric powder to the cooker, sautéing for a few minutes until raw smell disappears.

5. Add the cleaned mutton bones, salt, coriander powder, and water to the cooker. Close the lid and pressure cook for 4-5 whistles or about 30-40 minutes until the bones and meat are tender.

6. Once cooked, open the lid and check the consistency of the soup. If too thick, add some water and boil again.

7. Finish with a tempering (tadka) by heating ghee with a pinch of asafoetida and some more cumin seeds; pour it over the soup.

8. Garnish with fresh coriander leaves, mint, and a squeeze of lemon juice for added flavor.

9. Serve hot as a soup or with steamed rice.

This recipe yields a nourishing, spicy, and tangy mutton bone rasam paya soup that’s perfect for cold weather and is packed with rich flavors and nutrients from the bones and spices.

15. Sweet corn soup

Here is a detailed recipe for sweet corn soup

Ingredients

– 2 cups sweet corn kernels

– ¼ cup finely chopped carrot

– ¼ cup finely chopped French beans

– 1 small diced capsicum (optional)

– 1½ tablespoons corn starch (corn flour)

– 3½ cups water (adjust for thickness)

– Salt to taste

– A pinch of sugar (optional)

– ¼ teaspoon white or black pepper powder

– ¼ teaspoon vinegar (optional)

– ½ cup milk (boiled and cooled)

– 1 teaspoon oil

– 2 tablespoons chopped spring onion whites

– ½ cup boiled sweet corn (reserved)

– Chopped spring onion greens for garnish

Instructions

1. Steam or boil the sweet corn kernels until soft.

2. Blend half of the cooked sweet corn with some water to make a smooth puree.

3. Heat oil in a pan, sauté spring onion whites until fragrant.

4. Add chopped carrots, beans, and capsicum; sauté for 1-2 minutes.

5. Add the sweet corn puree to the pan and mix well.

6. Pour in water and bring the soup to a rolling boil.

7. Add salt, sugar, and pepper powder; stir well.

8. Mix corn starch with water to make a slurry; add to the boiling soup to thicken it.

9. Add remaining boiled sweet corn kernels and simmer for 2-3 minutes.

10. Stir in milk and vinegar, if using, then adjust seasoning.

11. Garnish with spring onion greens and serve hot.

This sweet corn soup recipe gives a comforting, creamy soup with vegetables, perfect for a warming appetizer or light meal.

16. Garlic chutney

Here is a detailed recipe for a garlic chutney

Ingredients

– 3/4 cup garlic cloves, peeled

– 1/4 cup grated coconut

– 1 1/2 tsp mustard seeds

– 4 dried red chilies

– 1 tomato (optional)

– 1 cup tamarind extract

– 1/4 tsp turmeric powder

– 3/4 tsp salt

– 1/2 tsp jaggery or sugar

– 1/4 cup ghee or oil

– 1 tsp urad dal (split black gram)

– Pinch of asafoetida (hing)

Instructions

1. Heat 1/4 cup ghee or oil in a pan, add 1 tsp mustard seeds, 1 tsp urad dal, and a pinch of asafoetida. Let them splutter.

2. Add the garlic cloves and sauté on low flame until golden brown. Set aside.

3. In a blender, combine grated coconut, mustard seeds, dried red chilies, tomato (optional), and blend into a smooth paste by adding water if needed.

4. In a large pan, combine tamarind extract, turmeric powder, salt, and jaggery. Boil for 5 minutes until the raw tamarind flavor disappears.

5. Add the prepared masala paste and mix well.

6. Add the sautéed garlic and continue to cook for 7 minutes, stirring occasionally until the oil separates.

7. Remove from heat and cool. The garlic chutney is ready to serve with hot steamed rice, dosa, or idli.

This recipe yields a flavorful garlic chutney with a balanced spicy, tangy, and slightly sweet taste, perfect as a side or condiment for various Indian dishes.

17. Cabbage Kootu

Here is a step-by-step recipe for making Cabbage Kootu

Ingredients

– 4 cups finely chopped cabbage

– 1/4 cup yellow moong dal

– 1/4 cup chana dal

– 1/4 teaspoon turmeric powder

– A few curry leaves

– Salt to taste

For roasting and grinding

– 1 teaspoon oil

– 1/4 teaspoon cumin seeds

– 1/4 teaspoon coriander seeds (optional)

– 1/4 cup sliced shallots (small onions)

– 2 green chillies (adjust to taste)

– 1 small tomato, cubed

– 1/2 cup grated coconut (fresh or thawed if frozen)

For tempering

– 2 teaspoons oil

– 1/4 teaspoon mustard seeds

– 1-2 dried red chillies

– A pinch of hing (asafoetida)

– Sliced shallots

Instructions

1. Wash and drain yellow moong dal and chana dal. Pressure cook together with 3 cups of water for about 15 minutes (2 whistles) until soft.

2. Heat oil in a pan, add cumin seeds and coriander seeds. Add sliced shallots and green chillies and sauté until golden brown.

3. Add cubed tomato and sprinkle a little water. Cook until the tomato softens.

4. Turn off the heat, add grated coconut to the pan, mix well, and let the mixture cool.

5. Grind this mixture with some water to a coarse paste and set aside.

6. In a pot, add chopped cabbage, turmeric powder, curry leaves, and salt. Cook on low flame until cabbage is tender.

7. Add the cooked dal to the cabbage and then add the roasted coconut paste. Mix well. Add water if the consistency is too thick.

8. Bring the kootu to a boil and then turn off the heat.

9. For tempering, heat oil in a small pan, add mustard seeds, dried red chillies, hing, and sliced shallots. Fry until shallots are golden brown.

10. Pour the tempering over the kootu and mix well.

This recipe gives a delicious, mildly spiced South Indian vegetable lentil stew with the fresh flavors of coconut and aromatic tempering.

18. Paneer Pepper Masala

Here is recipe for Paneer Pepper Masala, a spicy and flavorful Indian dish featuring paneer (Indian cottage cheese) cooked in a peppery masala gravy.

Ingredients

– 200-250 grams paneer, cut into cubes

– 2 medium onions, sliced

– 1/2 tablespoon chopped ginger

– 1/2 tablespoon chopped garlic

– 2 green chilies

– 3/4 to 1 teaspoon whole black peppercorns

– 1/2 teaspoon cumin seeds

– 2–3 crushed cardamoms

– 1/4 teaspoon turmeric powder

– 1/2 teaspoon coriander powder

– 1/2 teaspoon garam masala

– 1/2 teaspoon cumin powder

– 3/4 to 1 cup thin coconut milk or water

– 2 tablespoons oil or ghee

– Salt to taste

– Optional: 2 tablespoons ground cashew paste for richness

– Fresh coriander leaves for garnishing

Instructions

1. Heat 1 tablespoon oil in a pan. Add sliced onions and cook until they turn golden brown.

2. Add chopped ginger, garlic, green chilies, and whole black peppercorns. Sauté for 3-4 minutes until the raw smell disappears, then remove from heat and let cool.

3. Grind the onion-pepper mixture with a little water into a smooth paste.

4. In the same pan, heat 2 teaspoons oil or ghee. Add cumin seeds and crushed cardamoms.

5. Add the ground masala paste with 1/4 cup water. Cook for 2-3 minutes until aromatic.

6. Stir in turmeric, coriander powder, garam masala, cumin powder, and salt. Cook for another 2-3 minutes until the oil separates.

7. Add paneer cubes and mix well so the paneer is coated with the masala.

8. Pour in the coconut milk or water, bring to a boil, then reduce the flame and simmer covered for 8-10 minutes until the gravy thickens.

9. If using, add the cashew paste and simmer for an additional 2 minutes.

10. Garnish with fresh coriander leaves and serve hot with rice or roti.

This recipe offers a spicy, peppery, and creamy paneer masala perfect for lunch or dinner

19. Country Chicken Soup

Here is a detailed recipe for Naatu Kozhi Soup (Country Chicken Soup)

Ingredients

– Naatu Kozhi (Country chicken) – 250 grams, chopped (with or without bone)

– Small onion – 1, thinly sliced

– Tomato – 1, thinly sliced

– Curry leaves – 1 sprig

– Ginger garlic paste – 2 teaspoons

– Salt – to taste

– Chilli powder – 1/2 teaspoon

– Coriander powder (Malli podi) – 1/2 teaspoon

– Turmeric powder (Manjal podi) – 1/2 teaspoon

– Garam masala powder – 1/2 teaspoon

– Water – 3 cups

– Coriander leaves – 2 tablespoons, finely chopped

For grinding spices:

– Cumin seeds (Jeerakam) – 1/2 teaspoon

– Fennel seeds (Sombu/Saunf) – 1/2 teaspoon

– Whole pepper – 1/2 teaspoon

Instructions

1. Grind cumin seeds, fennel seeds, and whole pepper coarsely in a blender and set aside.

2. In a pressure cooker, add the chopped onion, tomato, curry leaves, ginger garlic paste, salt, chili powder, coriander powder, turmeric powder, garam masala, and the ground spice mix.

3. Add the chopped country chicken and pour in the water. Mix everything well.

4. Close the pressure cooker lid and cook for about 4 whistles. After that, simmer for 10 minutes on low heat. Turn off the heat and allow the pressure to release naturally.

5. Open the cooker and add chopped coriander leaves. Mix well.

6. Serve hot as a soup or with rice.

This recipe yields a mildly flavored, healthy soup that is especially good for cold and cough relief. It combines fresh herbs and freshly crushed spices for a comforting and nutritious dish.

20. Mushroom Pepper Fry

Here is a detailed recipe for Mushroom Pepper Fry

Ingredients

– 200-300 grams mushrooms (cleaned and sliced)

– 1 big onion (sliced thin)

– ½ medium capsicum (thinly sliced)

– 1 teaspoon ginger garlic paste

– 1 tablespoon oil

– ½ teaspoon cumin seeds

– A small sprig of curry leaves

– 2 small dried red chilies (optional)

– 1 tablespoon black peppercorns

– ½ teaspoon fennel seeds

– ½ teaspoon coriander seeds

– Salt to taste

Instructions

1. In a mixer jar, coarsely grind black peppercorns, fennel seeds, and coriander seeds to make a spice mixture; set aside.

2. Heat oil in a pan, add cumin seeds and let them splutter. Add dried red chilies and curry leaves and sauté briefly.

3. Add sliced onions and ginger garlic paste; sauté on medium heat until golden brown.

4. Add the cleaned mushrooms and sauté on medium-high heat. Mushrooms will release water; continue sautéing until the moisture evaporates and mushrooms are slightly tender.

5. Add sliced capsicum and sauté for 2 minutes.

6. Add the prepared pepper spice mixture and salt. Mix well and sauté for another 2 minutes.

7. Turn off the heat and serve hot.

This Mushroom Pepper Fry is a flavorful and dry curry ideal to serve with rice, roti, or as a side dish. The freshly ground pepper and fennel seed mix give it a unique aroma and spiciness that mushrooms absorb well.