CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Winter is one of the four Earth’s seasons that brings in some cool air after the rains and summer. In this time of the year, days become short and nights really long. Sun shines so bright and everything around is whispering to go outdoors! Summer is the hottest season of the year. The temperature can stay warm, even after the sun has gone down at night. There are plenty of leaves on the trees and lots of plants are in flower. Many trees and other plants produce fruit during summer and winter tends to bring in a lot of change!
Summer is prime time for festivals and events because the weather instantly creates a much better and vibrant experience. There are a multitude of different festivals and events in the summer from the Download festival to Forest Live. There is something for everyone to get involved in all year round as the winter sets in too.
HEALTHY & VIBRANT
- Jaggery is a great addition to your winter diet because this is a season that brings with it flu-like symptoms like cold and cough.
- Eating a diet rich in leafy greens can offer numerous health benefits, including reduced risk of obesity, heart disease, high blood pressure and mental decline
Apart from the staple diet during summer and rains, people generally eat more during winters as well, including curd/yogurt, butter milk, coconut water, mint/lemon water, juicy fruits like water melon, cucumber and more of beverages.” Water, in spite of being ignored due to sedentary lifestyle and work pressures, is an essential nutrient required for life. If you wish to keep yourself cool and hydrated in the scorching summer heat, avoid or reduce the consumption of hot beverages like tea or coffee. That’s because they tend to increase the overall temperature of the body, and disturb the digestive system. Instead, consume nimbu pani, aam panna, chaas, etc. Jaggery is a great addition to your winter diet, because this is a season that brings with it flu-like symptoms like cold and cough. Just add a little to your morning and evening cup of tea, instead of sugar. You’ll be able to tackle infections in a delicious way!
Green leafy vegetables (the darker, the better) are an excellent source of minerals such as iron and calcium. They are excellent for the winters also because they have a high water content, rich in folates and are very light on the stomach. winter bearings include a lot of green vegetables, melons, peaches, corn, mangoes and other fresh and fragrant herbs. Local markets are at their best during summer, when fruits are abundant, and vegetables are as fresh as can be. Leafy green vegetables are an important part of a healthy diet. They’re packed with vitamins, minerals and fiber but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits, including reduced risk of obesity, heart disease, high blood pressure and mental decline. A leafy vegetable cooked and consumed as spinach. There are many varieties with tender leaves, green or red in color. This hardy vegetable is easy to grow throughout the year, including winters. The healthiest leafy greens to include in your diet include kale, collard greens, Swiss chard, microgreens, spinach, cabbage, arugula, beet greens, and romaine lettuce.
Here are a few of my recipes using greens this winter to try out:
HARA BHARA PULAO
Ingredients
Basmati rice- 1 and a half cup, washed and soaked for 15 mins.
Oil-2 tsp
Ghee-1 tsp
Bayleaf- 2 no
Peppercorns- 4-5 no
Cinnamon stick- 1 piece
Ginger garlic paste-1 tsp
Onions -1 cup sliced
Tomatoes-1/2 cup chopped
Green chilies-2 tsp chopped
Salt to taste
Fresh spinach-2 cups, blanched and chopped
Fresh methi leaves- 1 cup, cut
Fresh coriander leaves- 2-3 tbsp. chopped
Green peas-1 cup boiled
Cashews-2-3 tbsp. fried
Raisins- 2-3 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Red chili powder1/2 tsp
Water- as needed
Green capsicum- ½ cup cut
Garam masala powder-1/4 tsp
To serve with
Papad/pickle/raita/ chaas- as desired
Method
- Prepare all the ingredients for the recipe as listed.
- Clean, wash and soak the rice.
- Meantime start with the cutting chopping of veggies, greens and then start with the recipe.
- To start cooking, heat oil and ghee in a pan add in the whole spices and then the sliced onions, saute them well until lightly browned and add little water gradually as needed.
- Now add in the ginger-garlic, chilies and add in the rice and saute it for a minute, add in all the greens and salt, powdered spices and give it all a nice mix, add tomatoes, double the amount of water as compared to the rice.
- Bring to a boil, simmer and cook until the rice is done and liquid is well absorbed, rice is moist and well risen. Turn off the flame, add fried nuts on top and serve the pulao with curd, raita, chaas, papad etc.
HARIYALI EGG MASALA
Ingredients
oil-2 tsp
ghee-1 tsp
hing-1/4 tsp
cumin seeds-1/2 tsp
ginger-1 tsp chopped
garlic-1 tsp chopped
red chilies-1-2 slit
onion-1/2 cup chopped
tomato-1/2 cup chopped
fresh mint-1/2 cup
fresh coriander-1/2 cup
fresh methi-1/2 cup
fresh spinach-1 cup blanched and chopped
salt to taste
red chili powder-1/2 tsp
coriander powder-2 tsp
turmeric powder-1/2 tsp
water as needed
boiled eggs- 4-5 no cut 1 x 2
curd-2-3 tsp
fresh cream-2-3 tsp
Method
- Prepare all the ingredients for the recipe as listed.
- Boil the eggs, shell them, cut 1 x 2 and keep aside.
- To start cooking, heat oil and ghee in a pan, add in hing, cumin seeds, red chilies, ginger-garlic- chilies and saute for a few seconds, add in the onions, saute for a few seconds, add in tomato, salt and all powdered spices, little water and bhunao.
- Once the masala cooks, little oil leaves from the sides, add in the greens, curd, cream and mix well, simmer and cook for 3-4 mins add little water as needed and finally get the masala cooking in around 5-6 mins.
- Turn off the flame and add in the boiled cut egg pieces, dish it out and garnish as desired with ginger juliennes or so and serve hot, enjoy with phulkas, buttered pao etc.
MACHLI KHUSHNUMA
Ingredients
For the green masala
Fresh coriander- 3-4 cups cleaned
Garlic-4-5 cloves, cut
Tomatoes- 3-4 no cut
Water-1/2 cup
Ginger-1-inch piece cut
Green chilies- 2-3 tsp cut
To cook the masala
Oil-2 tsp
Ghee-1 tsp
Salt to taste
Water-1/2 cup
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder – ½ tsp
Options for fish/ other varieties
Boneless chunky fillets of fish can be used here as per choice.
Paneer cubes can be added too
Chicken cuts can also be used
To serve it with:
Hot phulkas /rotis/ parathas etc.
Method
- Prepare all the ingredients for the green masala made with coriander in this case for the fish recipe.
- Choose the fish and clean, wash, cut into thick chunky fillets or pieces so they don’t break a lot during cooking.
- To start the recipe, heat oil and ghee in a pan add in the green masala paste, all powdered spices, salt to taste and little water and bring to a little boil.
- Simmer and cook the masala for 2-3 mins, now add in the fish pieces into the masala and simmer, cover and cook the fish for 3-4 mins on each side and then check for done ness and garnish with fresh ginger juliennes etc
METHI AUR PALAK WALE ALOO
Ingredients
Oil- 2 tsp
Ghee-1 tsp
For the spice mix
Black cardamom-2 no
Peppercorns- 4-5 no
Cinnamon-1/2-inch piece
Green cardamom-2-3 no
Mace-1 small piece
Cumin seeds-1/2 tsp
Red chilies- 2-3 no
Dry roast for 2-3 min, cool and grind to powder
To cook the masala
Fresh methi-1 cup roughly cut
Fresh coriander- 1 cup cut
Spinach- 1 cup blanched, chopped
Water-1/2 cup
Salt to taste
Hing-1/4 tsp
Dry red chilies-1-2
Tomatoes-1/2 cup chopped,
Ginger-garlic paste-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder-1/2 tsp
Cumin powder-1/2 tsp
For the choice of veggies
Peeled and Cubed Potatoes/ mushrooms/ Babycorn/ sweet potato/ carrots etc
To garnish
Fresh ginger juliennes
Fried red chili
Method
- Prepare all the ingredients for the recipe as listed
- All the choice of greens to be kept ready, cleaning and washing to be kept an eye on to ensure proper hygiene.
- Heat oil and ghee in a pan, add in the hing, red chilies, cumin seeds, ginger, garlic, chilies and saute all of it well.
- Add in the greens, tomato and salt to taste, powdered spices and bhunao for a couple of minutes, add a little water and add in potatoes, cover and simmer for 20 mins until done. Serve hot with rotis/ phulkas/ naans etc.
SAAGWALA SAUNFIYA MURGH
Ingredients
Chicken curry cuts- 750 gms
Oil- 2 tsp
Ghee- 2 tsp
Bay leaf- 2 no
Peppercorns- 5-6 no
Onions- 1 cup paste
Garlic -1 tsp chopped
Ginger- 1 tsp chopped
Green chilies- 1 tsp chopped
Salt to taste
Coriander powder-1 and a half tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Tomato chopped-1/2 cup
Potatoes- ½ cup cubes
Fresh methi-1 cup
Fresh coriander leaves- 1 cup
Fresh spinach leaves- 1 cup
Water as needed
Ginger juliennes-2 tsp for garnish
Method
- Prepare all the ingredients for the chicken in green masala gravy.
- Clean and wash the chicken pieces, apply little oil, salt and turmeric powder and mix, keep in the fridge for 20 mins.
- To start with the cooking process, heat oil and ghee in a pan and add in the ginger- garlic- chilies, some whole spices as well like bay leaf and peppercorns.
- Add in the onion paste, saute it for a few minutes, add in salt and little water as needed, cook it until a light brown shade is achieved.
- Add in tomatoes, all powdered spices and bhunao the masala for a few minutes, add in the chicken pieces and saute for 2-3 mins. add in the potatoes, paste of all the three greens and little water and simmer, cook until chicken is well cooked.
- Serve the curry as desired with jeera rice or with rotis, garnish with fresh ginger juliennes and enjoy the chicken recipe.
CHHOLE KI CHAHAT
Ingredients
Oil-2 tsp
Ghee-2 tsp
Boiled kabuli chana- 1 and a half cup
Boiled potato cubes-1 cup
To grind all to a paste
Ginger-1 tbsp.
Garlic- 4-5 cloves
Bay leaves- 2 no
Pepper corns- 4-5 no
Cinnamon stick- 1 small piece
Green chilies- 2-3 no
Onions-1 cup sliced
Water-1/2 cup to grind all the above
For the cooking
Spinach-1 cup blanched, puree
Fresh mint-1/2 cup
Fresh coriander- 1 cup
Salt to taste
Chhole masala-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/2 tsp
Curd- ½ cup thick, beaten up
Tomato puree-1/2 cup
Water-1/2 cup
Kasuri methi-1 tsp
Fried red chili- 2 no for garnish
Method
- Prepare all the ingredients for the recipe as listed above.
- Boil the chana and the potatoes, keep them all ready.
- Refer to the list of things to be combined into a mixer jar and ground to a paste using a little water.
- To start cooking, heat oil and ghee in a pan, add in the prepared paste of spices and onions, saute it to a nice light brown shade, add a little water gradually.
- Add in the tomato puree, salt and all the powdered spices, cook for a few minutes, add in little beaten up curds and then add the kasuri methi, the spinach puree, mint, coriander as well.
- Now add in the boiled chana and potatoes and mix well. add little water as per gravy requirements and simmer, cover and cook for 10-12 mins and serve hot garnished with fried red chili.
Also read:
NE Hospitality Editor Dr Kaviraj Khialani bags International Social Honourable Award
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
