Winter feasts: From Ratalu to apple curry, your guide to winter special recipes

Come winter, our taste buds reminisce the sweet creamy indulgence of strawberries with fresh cream, spicy vada pav with flavourful chutneys and freshly fried green chillies or the steaming hot goodness of paya soup.

There is a different kind of fun in relishing seasonal foods. Not only do they satisfy the taste buds and soothe the soul but also offer multiple health benefits. Seasonal fruits and vegetables are packed with rich nutrients and antioxidants that help build strong immunity against seasonal illnesses.

Dr Fiona Sampat, clinical dietician, Kokilaben Dhirubhai Ambani Hospital, Mumbai says, "One must incorporate all seasonal foods in their daily diet. You can either cook sabjis using our various Indian spices or make smoothies, salads and soups. Besides this, you can also eat a few fruits and raw vegetables as healthy snacks."

Sampat lists down some seasonal fruits and vegetables that must be included in the diet in November and December.

1. Apples: They are rich in fibre, vitamins, and antioxidants. Apples can be eaten raw, sliced in salads, or cooked in various dishes.
2. Pears: High in dietary fibre, vitamins, and minerals, this fruit can be used in salads as well as a snack.
3. Cranberries: Packed with antioxidants, cranberries can be used in sauces, juices, or added to salads.
4. Strawberries: These are a rich source of antioxidants as well as vitamin C which helps strengthen the immune system, fight infections and curb inflammation.
5. Custard apple: Antioxidants present in custard apple helps fight the free radicals leading to reduced inflammation and improved immune function of the body.
6. Grapes: Nutrient-dense grapes protect the eyes, increase immunity, offer antioxidants, encourage better sleep, strengthen the heart, and keep one well hydrated. These tiny, bite-sized nibbles are packed full of health advantages.
7. Oranges and sweet lime: These sweet and sour fruits give instant hydration and are a rich source of fibre and Vitamin C.
8. Sweet potatoes: Excellent source of vitamins and fibre, sweet potatoes can be used to make soups and salads and can be roasted to make a flavoursome side dish.
9. Brussels sprouts: Rich in vitamins and fibre, brussels sprouts are ideal when roasted, sautéed, or stir-fried.
10. Kale: A nutrient powerhouse, kale makes up for a perfect ingredient for salads, smoothies, or sautéed dishes.
11. Green peas: In addition to having many vitamins, minerals, and antioxidants, green peas are quite low in calories. They have a lot of protein and fibre as well.
12. Green leafy vegetables: An adequate diet must include leafy greens. They offer a wealth of vital vitamins and minerals that promote good health. A simple method to ensure your body gets the vitamins and minerals it needs for optimum health is to include leafy greens in your diet.

While these foods are packed with health benefits, Sampat also cautions against going overboard. She says, "Although rich with nutrients, overeating of any food can lead to an imbalance in nutrient intake."

Here are a few things you must take care of:

1. Some individuals may be allergic to certain seasonal foods, so be mindful of any adverse reactions.
2. Consume a variety of seasonal produce to ensure a well-rounded nutritious intake.
3. Opt for healthier cooking methods like roasting or steaming instead of deep-frying.
4. Include a mix of seasonal produce with other food groups for a balanced diet.

Remember, moderation, variety, and balanced nutrition are key to reaping the benefits of seasonal fruits and vegetables without causing health issues.

To ensure you incorporate the seasonal fruits and vegetables in the diet and also savour them, we got chefs to share some of their season favourites.

Ratalu

Ingredients:
Purple yam - 250 gm
Peri peri - 15 gm
Pepper powder - 5 gm
Chilli powder - 10 gm
Oil to fry and marinate
Salt to taste

Method:
1. Start by washing the yams well. Then boil them. Once boiled, remove its cover. Let it dry.
2. Once dry and cold, chop the yams in shapes of your choice.
3. In a bowl, mix all the other ingredients mentioned above in a bowl. Using this mixture, marinate the cut-out yams for some hours.
4. Once cold, fry it in a pan, sprinkle any seasoning of your choice on the top and relish.

Recipe by Chef Hiren Mistry, Millo

Nut Butter Squash Almond Pumpkin Soup

Ingredients
Sliced pumpkin - 500 gm
Oil - 15 gm
Chopped onion - 60 gm
Chopped celery - 40 gm
Chopped garlic - 10 gm
Dry red chilly - 15 gm
Milk - 90 ml
White pepper powder - 5 gm
Salt to taste
Chopped almonds - 25 gm

Method:
1. Grill the pumpkin in an oven at 200 degrees for over 20 minutes.
2. After cooling off, add all the other mentioned ingredients in a blender and pass it through a sieve.
3. Heat the strained mixture, and add salt and white pepper powder.
4. Roast chopped almonds to garnish the soup.

Recipe by Chef Hiren Mistry, Millo

Orange Mandarin Salad

Ingredients:
For base:
Mixed green lettuce - 100 gm
Mandarin orange wedges - 60 gm
Dried cranberries - 30 gm
Walnut roasted - 30 gm
Feta cheese crumbled - 20 gm

For dressing:
Olive oil - 30 ml
Orange juice - 30 ml
Apple cider vinegar - 10 ml
Honey - 15 gm
Dijon mustard - 5 gm
Salt and pepper to taste

Method:
1. Place the mixed greens, oranges, dried cranberries and walnuts in a large bowl.
2. Then, for the dressing, place all the ingredients in a small bowl, then whisk until smooth.
3. Drizzle half a cup of the dressing over the salad, then gently toss to coat. You may have dressing left over.
4. Sprinkle the feta cheese over the top of the salad.
5. Add some roasted walnuts and then serve immediately.

Recipe by Chef Sunil Singh, The Blue Bop Cafe

Strawberry and Mulberry Smoothie Bowl

Ingredients:
Fresh Strawberries - 200 gm
Fresh mulberries - 150 gm
Full-fat milk - 1/3 cup
Ripe banana - 1
Quinoa Pops

Method
1. In a blender, mix all the ingredients.
2. Blend until smooth and transfer into a bowl.
3. Add almond flakes, banana slices and quinoa pops on top for garnish

Recipe by Chef Subhash Shirke, executive chef, The Pantry

Apple curry

Ingredients:
Granny smith/sour apples - 2
Medium size onion - 1
Cashew nuts - 10-12
Slit green chillies - 2
Curry powder - 1 tsp
Turmeric powder - 1/8 tsp
Chilli powder - 1/4 tsp
Pinch of asafoetida (hing),
Roasted besan (gram flour) - 1 tbsp
Coconut milk - 200 ml
sugar (optional) - 1 tsp
Salt to taste

Method:
1. Peel, core and dice the apples.
2. Soak cashew nuts in warm water for an hour.
3. Chop the onion finely and then crush it with your fingers.
4. Mix apple pieces, crushed onion, cashew nuts, slit green chillies, salt, curry powder, chilli powder, and turmeric powder in a pot.
5. Add two cups of water to a pan and boil on moderate heat till the apples are half-cooked.
6. Mix besan with a little water in a bowl and add to the boiling curry. Give a good boil.
7. Now, lower the heat. Add coconut milk and sugar. Heat till it simmers.
8. While reheating this curry, it should not be boiled but can be warmed below the boiling point.

Recipe by Anagha Ramakant Desai, home chef and author of the Cookbook ‘Aajis Kitchen'

Strawberry and Cranberry Crisp

Ingredients:
For the Filling:
Hulled and sliced fresh strawberries - 4 cups
Fresh cranberries - 1 cup
Granulated sugar - 1/2 cup
Cornstarch - 2 tbsp
Orange zest - 1 tbsp
Orange juice - 1 tbsp

For the Topping:
Old-fashioned rolled oats - 1 cup
All-purpose flour - 1/2 cup
Brown sugar, packed - 1/2 cup
Ground cinnamon - 1/2 tsp
Unsalted butter, cold and cut into small cubes - 1/2 cup
Salt to taste

Method:
1. Preheat your oven to 175°C. Grease a baking dish and set aside.
2. In a large mixing bowl, combine the sliced strawberries, cranberries, granulated sugar, cornstarch, orange zest, and orange juice. Toss the mixture gently until the fruit is evenly coated. Allow the mixture to sit for a few minutes to let the flavours meld.
3. Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
4. In a separate bowl, combine the rolled oats, flour, brown sugar, ground cinnamon, and salt for the topping. Mix well.
5. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, incorporate the butter into the mixture until it resembles coarse crumbs.
6. Sprinkle the topping evenly over the fruit in the baking dish.
7. Bake in the preheated oven for 35-40 minutes or until the topping is golden brown, and the fruit filling is bubbly.
8. Remove the crisp from the oven and let it cool for a few minutes before serving.
9. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Recipe by Chef Deepak, The Tigress Resort and Spa, Ranthambore

Sweet Potato Halwa with Pear Rabri
For halwa:
Ingredients:
Medium to large sweet potatoes - 2
Sugar - 4 tbsp
Desi Ghee - 8 tbsp
Crushed green cardamoms - 4
Saffron strands - 12-15
Cashews - 10 to 12

Method:
1. Boil the sweet potatoes in a pressure cooker.
2. Once boiled, drain the water and set the cooked sweet potatoes aside. The sweet potatoes should be fork-tender and softened well after cooking.
3. When the sweet potatoes become warm, peel and mash them with a potato masher.
4. Heat ghee in a heavy kadhai (wok) or pan. First, fry the cashews. Remove when they become golden and keep aside.
5. In the same ghee, add the mashed sweet potatoes. Stir well and saute for three or four minutes on medium to low heat.
6. Add sugar. Mix and saute for over five minutes on medium-low to medium heat.
7. Now add crushed cardamom and stir to mix. Add saffron and mix again.
8. Keep on stirring and cooking the halwa till the ghee starts to leave the sides of the halwa. This will take over 10 to 12 minutes on a medium-low to medium heat.
9. Lastly add the fried cashew nuts and stir again.

For Pear Rabri
Ingredients:
Full cream milk - 3 cups
Medium-sized grated pear - 2
Sugar - 3 tbsp
Saffron strands - a generous pinch
Ground cardamom - 1/2 tsp
Chopped nuts (Almonds, Pistachio) - a handful

Method:
1. Boil milk in a thick-bottomed pan on a medium flame.
2. Once the milk reaches its boiling point reduce the flame and simmer for 10 minutes.
3. Add grated pear and sugar. Continue to cook stirring continuously and scraping the sides of the pan until thickens.
4. Add saffron strands, cardamom powder, chopped pistachio and almonds. Give it a good stir.
5. Turn off the flame and transfer the ready rabri to a bowl to cool.
6. Keep it in the refrigerator for an hour to make it chilled.
Serve sweet potato halwa hot with chilled pear rubri on the top.

Recipe by Chef Dheeraj Mathur, cluster executive chef, Radisson Blu Kaushambi, Delhi NCR