Under the weather? Try these recipes of comfort foods with unique twists

Mumbai weather once again is oscillating between cool winds, unseasonal showers, and sudden rises in temperatures. These changes in the weather have again brought on a wave of common colds and flu. While cold medicines, home remedies and kadhas are our go-tos to seek relief from runny nose, headaches and coughing, comfort foods during this time offer a different kind of satisfaction.

From slurping on piping hot tomato soup to eating freshly prepared dal khichdi, the common cold and flu make for a perfect reason to seek comfort in simple foods.

However, if you are looking for some innovation and twists in regular comfort foods, we have chefs sharing easy recipes on a platter.

Tom Yum Soup
Ingredients:
Sliced chicken - 200 gm
Sliced carrot - 40 gm
Sliced tofu - 40 gm
Lemon grass, cut diagonally - 2 stalks
Kaffir lime leaves - 6 leaves
Sliced ginger - 1 tbsp
Sliced red chilli - 4 pieces
Chicken stock - 900 ml
Quartered button mushrooms - 50 gm
Lemon juice - 40 ml
Lemon wedges - 8 pieces
Sugar - 1 tsp
Salt to taste

Method:
1. Pour chicken stock into a wok and turn the heat to medium-high. Add lemongrass to it. Boil the stock for over five to six minutes, or until fragrant.
2. Add chicken, carrot, kaffir lime, ginger, fresh red chilli, and button mushroom. Reduce heat to get a nice simmer. Let the chicken and vegetables cook for the next six to eight minutes.
3. Turn down the heat to a minimum and add tofu, sugar, salt, and lemon juice.
4. Serve in the bowl with a few lemon wedges on the side.

Also Read: Ayurvedic experts suggest natural home remedies to combat cold and cough

Recipe by Chef Vikas Seth, Sriracha, Bangalore

Rasam And Rice
Ingredients:
Turmeric powder - 1/4 tsp
Cumin seeds -1/2 tsp
Peppercorn -1/2 tsp
Red chillies - 2
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Garlic - 50 gm
Curry leaves - 10
Asafoetida or Hing - a pinch
Chopped tomatoes - 3
Jaggery - a pinch
Soaked tamarind water - 1 1/2 cup
Coriander leaves - 50 gm
Water optional

Method:
1. Dry roast all dry ingredients carefully in a pan and grind them together. Set this mixture aside.
2. In a wok add oil, mustard, curry leaves, red chilli, crushed garlic, and turmeric. Once they splutter, add hing and chopped or crushed tomatoes.
3. Simmer this mixture well. Now add the Rasam grind mix. Once the mixture is cooked well, add tamarind water. Let the mixture simmer well. Sprinkle some jaggery to add taste.
4. Add coriander leaves and serve hot.
5. You can relish rasam with rice.

Recipe by Chef Prakash, Chef Praveen Anand, Dakshin

Also Read: Sindhi Khoya to Chicken Malwani Curry: Indulge in winter dishes with these easy recipes

Pan-seared Soya Beetroot Steak Pesto Sauce
Ingredients:
Boiled chopped soya granules - 100 gm
Boiled grated beetroot- 100 gm
Chopped onion - 1 tbsp
Chopped thyme - 1/2 tsp
Smoked paprika powder - 1/2 tsp
Chopped garlic - 1 tsp
Chilli flakes - 1 tsp
Mustard paste - 1/2 tsp
Oregano - 1 tsp
Salt - 1 tsp
Lemon juice - 1 tsp
Crushed black pepper - 1/2 tsp
Corn flour - 1 tbsp
Vegetable oil for grilling

Method:
1. Mix chopped soya and grated beetroot well and then add salt, pepper, chili flakes, oregano, thyme, lemon juice, mustard paste, paprika and mix well.
2. Add corn flour gradually to create a firm dough, not sticky.
3. Make steak shape patties.
4. Refrigerate the patties for 10 minutes.
5. Grill the steak on medium heat and serve hot with creamy pesto sauce.

Basil Walnut Pesto Sauce
Fresh basil leaves - 1 cup
Walnut - 1 tbsp
Chopped garlic - 2 cloves
Olive oil - 1/3 cup
Salt to taste
Parmesan cheese
Cooking cream
Black pepper powder - 1 pinch

Method:
1. For pesto sauce, blanch basil leaves and cool in chilled water. Drain and dry with a kitchen towel.
2. Mix all ingredients and pulse blend with some crushed ice
3. Add oil gradually and blend to fine paste
4. Heat a pan, and add pesto sauce to it.
5. Now on low heat, whisk in cream and heat to simmering point, adjust seasoning and remove from heat.

Recipe by Vinod Shankar, executive chef, Rhythm Lonavala

Also Read: Bowl of goodness: Try these hot and cold soup recipes by Mumbai chefs that suit any season

Mexican soup
Ingredients:
Vegetable oil - 4 tbsp
Garlic - 10 cloves
Chopped red onion - 2
Coriander stem - 1 bunch
Coriander seeds - 1 tbsp
Kashmiri chilli - 3
Red chilli - 3
Chopped tomatoes - 4
Salt - 1 tsp
Ketchup - 1 tbsp
Black pepper - 1/2 tsp
Vegetable stock - 1 1/2 cup

Method:
1. In a pan add the oil, garlic, and onion and saute it well.
2. Add coriander stems, coriander seeds, cumin seeds, Kashmiri chilli, fresh red chilli and mix well on high heat.
3. Add tomatoes while on high heat to allow them to break down.
4. Sprinkle with salt. Once the tomatoes start to ooze water, turn down the flame.
5. Add in the sugar, ketchup and black pepper after 5-7 mins of cooking.
6. Remove and cool down before blending to a fine paste.
7. After blending, add the vegetable stock and let the soup simmer to a boiling point.
8. Serve hot.

Recipe by Chef Akanksha Saigal, Tattva Bar and Cafe

Lasooni Palak
Ingredients:
Boiled palak puree - 1 cup
Cubed paneer - 70 gm
Oil -1 tbsp
Jeera - 1gm
Chopped garlic - 10 gm
Chopped onions - 1
Chilli powder - 3 gm
Chopped tomato - 6 gm
Butter - 5 gm
Fresh cream - 10 ml

Method:
1. First, blanch the palak and transfer it in ice-cold water. Next, make a fine puree.
2. Now heat oil in a pan on a slow flame. Add jeera, chopped or crushed garlic. Saute the mixture well. Add chopped onion, tomato and green chilli paste. Cook for seven minutes.
3. Add two tablespoons of water. Now add panner cubes.
4. Add chilli powder and cook the whole mixture for three minutes.
5. Finish with butter and fresh cream and serve.

Recipe by Chef Hiren Mistry, Millo

Shiitake Mushroom And Broccoli Immunity-Boosting Soup
Ingredients:
Shiitake mushrooms - 100 gm
Broccoli - 60 - 70 gm
Handful of leafy greens (spinach/kale)
Garlic cloves - 8 -12
Ginger - 1/2 inch
Medium onion - 1
Salt to taste
Pepper to taste
Coconut oil - 1 tbsp
Cinnamon - 1 stick
Nutmeg - 1
Unfortified nutritional yeast (Optional)

Method:
1. Preheat the oven to 200 degrees Celcius.
2. Clean and cut shiitake mushrooms into halves or thirds.
3. Break broccoli into small florets.
4. Smash or crush garlic, cut onions into quarters, and cut ginger into small pieces.
5. Mix all the chopped ingredients in a bowl. Add a tablespoon of coconut oil, two tablespoons of salt, and crushed black pepper.
6. Roast the mixture in the oven for 18-25 mins at 160 degrees Celcius.
7. Now, heat water or coconut milk separately.
8. In a blender, blend the roasted veggies until they form a paste.
9. Add a handful of clean, dried leafy greens (spinach/kale) to the blender.
10. Adjust the consistency by adding heated water or coconut milk.
11. Optionally, add a tablespoon of unfortified nutritional yeast.
12. Season with salt and pepper to taste.
13. Pour the soup into a bowl and garnish with shaved nutmeg.
14. Enjoy the soothing and immune-boosting qualities of this hearty soup.

Recipe by Pranshu Poddar, plant-based chef and founder, Soul with a Sole

Besan Ka Sheera
Ingredients:
Ghee - 1 1/4 tbsp
Besan (Chickpea Flour) - 3 tbsp
Warm milk - 2 cups
Turmeric powder - 1/4 tsp
Freshly ground black peppercorns - 1/4 tsp
Green cardamom powder - 1/4th tsp
Grated jaggery - 2 1/2 tsp
Saffron - 1/4 gm

For garnishing:
Pistachio nuts
Almonds

Method:
1. Heat ghee in a heavy-bottomed non-stick pan, add besan and roast it untill it turns golden and aromatic.
2. Ensure that you stir it continuously so that it is cooked evenly.
3. Slowly add the warm milk and whisk well to avoid lump formation.
4. Add turmeric, ground pepper, cardamom powder and grated jaggery and mix well. Add saffron strands. Whisk it for approximately five minutes. Sheera will thicken in no time.
5. Switch off the flame and serve hot garnished with nuts.

Recipe by Dr Shweta Jaiswal, senior dietician, Sharda Hospital