Hearty Winter delights for your loved ones

So, it’s finally that time of the week when you can sit back and relax with your family and friends. Don’t want to get out of your home? Here’s how you can spice up your weekend with easy to cook dishes from the best chefs in the town.
Bon Appetit!

Hot Veg Broth

Extra Virgin olive oil  2 tbsp
Onion  2 nos
Garlic 6 pods
Leaks 2 springs
Celery 2 springs
Turnips 2 nos
Carrot 2nos
Fennel Leaves 2 springs
Parsley Stems 1 bunch
Green chilli (slit) 4 nos
Water 5 large cups

For the soup

Extra Verging oil 1 tbsp
Garlic Chopped 10 pods
Onion Chopped 1 small
Carrot Chopped 1 nos
Turnip Chopped 1 nos
Fresh Thyme leaves few springs
Salt To taste
Freshly Crushed Black Pepper To taste
Lemon juice optional


Heat Oil in a sauce pan and fry the garlic for 2 mins and add chopped onions, let the onions turn light brown, then add the remaining vegetables and water ring to a boil (skimming the froth)
Simmer for 30 mins. Strain and keep aside
In another sauce pan heat oil and fry the remaining fine chopped garlic
Add onion and fry till the onions turn transparent, then add carrot, turnip and the prepared broth. Bring to a boil and add thyme leaves season with salt and pepper, serve hot.

Seafood laksa


2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/4 teaspoon ground turmeric
5 to 8 dried red chilli, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 cup shrimps, deveined
1 cup fish, chopped
1 cup clams, cleaned
1 teaspoon shrimp paste
3 large shallots, thinly sliced
500ml coconut milk
400ml. seafood broth
2 teaspoons sugar
Salt as per taste
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
Lime wedges


Step1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chilli coarsely in a food processor. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small muddler.

Step2. Heat oil in a large pot over medium heat. Add prawns, fish, clams, shrimp paste, shallots, and ground spices and cook, stirring constantly, until fragrant, 2 minutes.

Step3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 15 minutes.

Step4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, about 3 minutes. Drain; rinse well.

Step5. Divide sprouts and noodles among 8 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with lime wedge.

No Comments Yet

Comments are closed