Here's Something Savoury & Sweet for a Cold Winter Day

We asked Chef Nishant Choubey for two recipes that could lend us warmth on a cold winter evening. Here are two, easy-to-make delights from his repertoire
Quick recipes for winters
Quick recipes for winters

Winter is the perfect season for comfort food, but the mere thought of getting out of one&rsquos bed makes us want to keep our thoughts on the back burner. To tempt you into giving the masterchef in you a winter opportunity, Chef Nishant Choubey shares his favourite seasonal delights that you can quickly whip up in the kitchen

Besan Halwa Mousse with Coconut Pancake 

Ingredients for besan halwa 

Besan 50 gm 

Coconut oil 50 gm 

Coconut Milk 500 ml 

Sugar 200 gm 

Green cardamom powder 1/4 tsp 

Coconut cream 30 ml 

For coconut pancake 

Coconut milk 500 ml 

Coconut milk powder 30 gm 

Sugar 30 gm 

Maida 50 gm 

Baking powder 1 tsp 


For Besan halwa 

Cook besan with coconut oil and add coconut milk, sugar and green cardamom. Add coconut cream and whip well to convert it into a light mousse. 

For coconut pancake 

Mix maida with coconut milk powder, sugar, coconut milk powder and baking powder and let it ferment for one hour. Pour on a heated non stick skillet and cook on both sides.

Serve and enjoy

Middle Eastern Lentil Soup with Mint Pesto

Ingredients for soup 

2 cups of red split lentils

1 onion

2 tablespoons extra virgin olive oil

6 cups water

3 teaspoon ground cumin

2 teaspoon turmeric

½ teaspoon ground black pepper

A pinch of finely chopped coriander 

4 lemon wedges

1 teaspoon salt 

Here&rsquos how to make it 

* Rinse the lentils and drain.

* In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.

* Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.

* Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup

* Sprinkle the soup with finely chopped coriander and serve with a lemon wedge.

* Squeeze in the lemon just before eating.

To make Mint pesto


1/2 cup slivered almonds

2 cups fresh basil packed

1/2 cup fresh mint, packed

1 garlic clove

1/2 cup parmesan cheese

1/2 cup olive oil

1/4 cup warm water

1 lemon zest and juice from half the lemon

1/4 teaspoon salt

1/4 teaspoon pepper 


Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.

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