Chef Kuldeep Garude, Executive Chef, Elior India shares his special winter recipe.

Curried Lentil and Apple Soup

Ingredients:

• 50 gm toor dal
• 50 gm masoor dal
• 10 gm ginger
• 20 gm garlic
• 20 gm tomato
• 20 gm carrot
• 1 apple
• 05 gm coriander
• 05 gm salt
• 05 gm turmeric
• 05 gm cumin
• 10 ml ghee for tempering
• 05 gm black pepper
• 05 ml oil

Method:

• Sort, wash and soak toor dal and masoor dal for 2 hours. Heat little oil and add ghee in a pan. Add cumin seeds and let it crackle. Add chopped ginger, garlic and saute.
• Add chopped carrots, tomatoes, lentil and water. Give it a boil till the dal is dissolved completely. Add chopped apple and cook till it becomes soft. Adjust the seasoning. Garnish with chopped coriander, cracked pepper and serve hot.

Macaroni Pasta with Root Veg Medley

Ingredients:

• 150 gm macaroni pasta
• 20 gm Parmesan cheese
• 10 gm garlic
• 20 ml olive oil
• 20 gm carrot
• 20 gm beetroot
• 20 gm radish
• 5 gm salt
• 5 gm black pepper
• 5 gm basil
• 100 gm tomato concasse

Method:

• Boil water in a pan and add salt. Blanch pasta till al dente. Strain and drizzle oil so that the pasta does not stick
• Wash and peel the carrots, beetroot and radish. Cut lengthwise. Marinate with salt, pepper and olive oil. Roast in pre-heated oven at 180°C.
• In a pan heat olive oil add chopped garlic, tomatoes without their skin, salt and pepper. Cook till saucy consistency. Add the roast vegetables and boiled pasta. Add crushed basil. Garnish with chopped basil and Parmesan cheese.

Jaggery and Winter Red Wheat Granola Crumble with Greek Yogurt

Ingredients:

• 50 gm Greek yogurt
• 50 gm whole wheat grain
• 10 gm almond
• 20 gm jaggery
• 10 gm ghee
• 20 gm sesame

Method:

• Slow roast whole wheat in a heavy bottom pan. Heat jaggery with little water till thick consistency.
• Add chopped almonds and sesame. Add roasted wheat.
• Apply ghee on silicon pat. Add the mixture and let it cool. Using your hands, crumble the mixture. In a bowl take Greek yogurt, top up with jaggery wheat granola.