As we embrace December, could you share your perspective on the role of comforting winter foods and the joy they bring to our tables?
I grew up in Chennai, and now Bengaluru is my home. I absolutely love the winter chills. In fact, I prefer to visit my sister in Delhi during the winter. I enjoy having Ragi Mudde (finger millet) with piping hot Moringa Dal, a cup of hot cardamom and dates Chai made with oats milk, and a bowl of piping hot creamy bean soup. For some added drama, I relish Pumpkin Kitchadi/Pongal served in a yellow pumpkin shell!
What are some of your favourite seasonal ingredients to work with during the winter, and how do they contribute to creating cozy dishes?
Turmeric, winter carrots, peas, mango ginger (a type of ginger), fresh butter beans, finger millet, and my perennial favorite, yellow pumpkin.
How do you balance creating dishes that are both comforting and nutritionally balanced?
Nutritional balance should not be dictated by the season, whether it’s summer or winter; it’s a must throughout the year. During winter months, the tendency is to crave things that are heavy, creamy, and piping hot. Take, for example, creamy mushroom soup. I use olive oil to sauté garlic, onions, and mushrooms. For the creamy texture, I blend a mixture of cashews and tofu. All I need to complete this protein-rich, creamy goodness is a multigrain bread toast, creating a nutritionally balanced meal.
Are there traditional recipes or family favourites that you like to adapt for the winter season? How do you put your own spin on them?
A unique blend of culinary influences shapes my cooking style. Let me break it down. My mom imparted the art of Tamil Brahmin and a touch of Palakkad (Kerala cuisine) cooking. Following that, my mother-in-law enriched my skills with Chettinad cooking. After settling in Bengaluru, my repertoire expanded with a wealth of Kannadiga recipes from my neighbours. The journey didn’t stop there; I delved into global and pan-Indian cuisines by following bloggers, chefs, and more.
Experimentation became a necessity for three reasons:
- Traditional recipes relied on dairy, prompting me to explore substitutes. For instance, Mor Kozhambu (the South Indian version of Kadhi) traditionally uses curd. I embarked on a journey of trial and error, experimenting with various plant-based dairy alternatives, souring agents, and flavors to recreate the authentic taste of the dish.
- A sensitive gut and IBS led me to experiment with ingredients, ensuring that my recipes were both delicious and gentle on the stomach.
- Fueling my love for variety, I embraced the challenge of creating new recipes. Whether adding a personal spin or venturing into fusion recipes that bridge East and West or North and South, the joy of culinary exploration continues to inspire me.
One-pot meals are often popular during colder months. What are some of your go-to one-pot recipes that make winter cooking easier and more enjoyable?
It’s Donne Biryani, Khichdi, and Creamy Soups, and when it comes to the top spot, Khichdi takes the crown. Among my favourite varieties, the Yellow Pumpkin Puree Khichdi, Sprouted Mung Khichdi, and the ‘Grab-All-Veggies-in-Your-Fridge’ Khichdi stand out. These are easy recipes that offer immense comfort. All it takes is a bit of an open mind to experiment with our taste buds.
Winter comfort foods vary across cultures. Are there any global flavours or cuisines that you draw inspiration from when creating your winter recipes?
Vietnamese Pho and Mexican Bean Soup.
Winter is synonymous with indulgent desserts. What are some of your favourite sweet treats or desserts that bring warmth and joy during the holiday season?
Carrot Halwa made with homemade vegan ghee and piping hot Jaggery Paratha.
Do you have a signature winter dish that you find particularly comforting and satisfying and also a recipe of a delectable vegan dish you’ve created?
It’s Tofu Mor Kuzhambu, Pumpkin Kitchadi, and Peanut Butter Kuzhambu.
Horse Gram Sprouts & Pumpkin Soup
Horse gram can be challenging for those with a sensitive gut. Consider using horse gram sprouts if the whole horse gram doesn’t agree with you, especially for managing IBS.
I don’t consume uncooked sprouts as they don’t suit me. However, I’m comfortable with most cooked sprouts.
I limit my intake of cooked sprouts to two to three times a week.
Recipe:
- Boil/steam 1 cup of horse gram sprouts. I prefer pressure cooking for 4 whistles.
- Chop and cook 250 grams of pumpkin along with the sprouts. Add a bay leaf, turmeric, and water.
- Blend the cooked mixture (remove bay leaf) with some water and salt.
- Bring the mixture to a boil and add a tadka of curry leaves and jeera.
- Serve with crushed pepper and a squeeze of lime (optional)
Alternate version:
- Follow steps 1 and 2 as mentioned above.
- Blend the cooked mixture with some soaked cashews, salt, and water.
- Bring the mixture to a boil. Add chopped basil leaf and pasta seasoning.
- Top with crushed pepper and olive oil.
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