From carrot soup to pumpkin pie: Warm winter recipes to try this season

It's that time of the year when all we want is a warm meal to keep the winter chill away. Of course, you don't want to spend hours preparing elaborate meals on a grey, cold afternoon. Inspired by the winter season, we dialled up Mumbai-based chefs who share with us easy-to-make, nourishing recipes to aid you through the cold wave.

Alongside delectable duck, turkey and pumpkin recipes, we have scoured soup recipes as well. Soups are an excellent method to stay hydrated and satisfied because they are primarily liquid. Interestingly, your immune system gets a boost from them. You can ward off the flu and colds with soup and they also work as a fantastic remedy for illnesses.

Enriched with warm and appetising flavours, these dishes are tailored to please your palate throughout the night. So, tie your apron and put on your cooking hats to combat cold weather with homemade goodness of nutritious recipes.

Sliced duck in orange sauce

Ingredients:
Butter, 100 gm
Ginger garlic paste, 1 tablespoon
Red and yellow bell pepper, 1/2 of each
Red chili paste, 4 teaspoon
Sesame seed, 1/2 tablespoon
Sliced duck, 250 gm
Diced orange (deseeded), 250 gm
Fresh orange juice, 500 ml
Tomato sauce, 200 ml
Sliced onion, 3
Salt, to taste
Sugar, 2 teaspoon
Refined oil

Method:
1. Roast the whole duck until golden brown, then steam it to ensure the meat is tender. Once done, slice the duck into bite-sized pieces.
2. In a pre-heated pan, add refined oil. Once the oil is heated, add diced onion, red capsicum and yellow capsicum. Sauté until the vegetables shrink slightly.
3. Gradually add ginger garlic paste, salt, sugar, chilli paste, tomato ketchup and fresh orange juice to the pan. Saute the ingredients, allowing them to blend and form a flavorful orange sauce.
4. Add the sliced and cooked duck into the pan. Stir well to ensure the duck pieces are coated thoroughly with the orange sauce. Cook until the sauce penetrates the meat, enhancing the flavours.
5. Plate the sliced duck in orange sauce, ensuring to coat each piece with the flavorful sauce. Garnish the dish with sliced red chilies for an extra kick.
6. Serve the duck hot and relish the delightful combination of tender duck slices infused with the zesty and sweet notes of the orange sauce.

(Recipe by Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants)

Stuffed Turkey Breast

Ingredients:
Boneless turkey breast halves, 1/2 kg per half
Pressed cloves garlic, 1
Finely chopped large shallot, 1
Chopped flat-leaf parsley, 4 tablespoons
Finely chopped fresh rosemary, 2 tablespoon
Grated orange zest, 1 tablespoon
Olive oil, 4 tablespoon
Kosher salt and pepper

Method:
1. Heat oven to 425 degrees Fahrenheit. In a medium bowl, combine garlic, shallot, parsley, rosemary, orange zest, 2 tbsp olive oil and 1/2 tsp each salt and pepper.
2. Working with one turkey breast half at a time, remove the skin in one piece, be careful not to tear it and set aside.
3. Pound each breast to 1/4-inch thickness.
4. Divide herb mixture among each breast, leaving a 3/4-in. Border all the way around.
5. Starting at the short end, roll up each turkey breast. Lay skin on top of each breast, tucking and wrapping it under the edges, then tie it with kitchen string, spacing it about 2 inches apart.
6. Transfer it to a rimmed baking sheet.
7. Brush each with 1 tbsp oil, season with 1/2 tsp salt and roast for 25 minutes, then reduce oven temp to 375 degrees Fahrenheit and continue roasting until internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer, 25 to 30 minutes more.
8. Transfer breasts to a cutting board and let rest for at least 10 minutes.
9. Remove the string, slice it and arrange it on a platter.
10. Garnish with additional fresh herbs, if desired and serve.
(Recipe by chef Prasad Metrani, Conrad Bengaluru)

Pumpkin Pie

Ingredients:

Basic Pie dough:
All-purpose flour, 300 gm
Cold vegetable shortening, 60 ml
Sugar, 30 gm
Apple cider vinegar, 10 ml
Salt, 5 gm
Cold unsalted butter, cut into small pieces, 180 gm

Pie filling:
All-purpose flour, for dusting
Pumpkin, 220 gm
Heavy cream, 80 ml
Granulated sugar, 40 gm
Large eggs, 3
Ground cinnamon, 5 gm
Freshly grated nutmeg, 2 gm
Few drops of vanilla extract
Salt, 5 gm
Icing sugar, for sprinkling (optional)

Method:
1. Roll out the dough into a 12-inch round on a lightly floured surface. Ease it into a 9-inch pie plate.
2. Fold the overhanging dough under itself and crimp the edges with your fingers.
3. Now, pierce the bottom and sides all over with a fork.
4. Chill the dough for at least 1 hour or overnight.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Line the chilled dough with foil and fill it with pie weights. Transfer to the oven and bake until the edges are golden for 20 to 25 minutes.
7. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
8. Transfer the baked item into a rack and let it cool completely.
9. For the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not overmix).
10. Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar.
11. Pour the filling into the crust and bake until set around the edges for 50 minutes to 1 hour (the middle will still jiggle slightly).
12. Transfer to a rack; let it cool completely. The pie is ready to be served.

(Recipe by Chef Raashi Gurnani, Le croissant)

Quinoa Cauliflower Soup

Ingredients:
Cauliflower, 150 gm
Quinoa, 50 gm
Onion, 50 gm
Garlic, 10 gm
Bay leaves, 1 no
Star anise, 2 gm
Vegetable stock, 100 ml
Oil, 20 ml
Cream, 10 ml

Method:
1. Take a pan, add some oil and heat it on medium flame.
2. Add onion and garlic, cook for 1 minute, then add bay leaf, star anise, cauliflower and quinoa and cook for 5 minutes.
3. Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa are cooked properly.
4. Once cauliflower and quinoa are cooked properly, remove bay leaves and star anise.
5. Transfer soup to a large blender. Add a small amount of stock and blend until creamy. Strain the soup and reheat and serve hot.
6. Garnish with cream.

(Recipe by Swapnadeep Mukherjee, The Metropolitan Hotel & Spa)

Carrot and ginger soup

Ingredients:
Olive oil, 1 tablespoon
Ginger, 1 tablespoon
Celery, 1 tablespoon
Diced carrots, 100 gm
Vegetable stock, 300 ml
Sugar, 2 tablespoon
Salt and pepper, according to taste
Mint leaves and ginger sticks, to garnish

Method:
1. Heat 1 tbsp of olive oil in a pan and saute ginger and celery for 2 minutes.
2. To this, add 100 gm of diced carrots and saute for 10 minutes.
3. Now, add 300 ml vegetable stock and continue to cook till the carrot is cooked.
4. Remove from heat and blend. Strain through a strainer and add 2 tbsp of sugar if required.
5. Add salt and pepper to taste.
6. Garnish with mint leaves and ginger sticks and serve hot.
(Recipe by Swapnadeep Mukherjee, The Metropolitan Hotel & Spa)