It may have become possible to enjoy off-season ingredients all through the year but consuming fruits, vegetables, and even seafood when they are in season is the best idea. Not just because they are cheaper when in season but also because they taste better, are packed with nutrition, and purchasing locally-grown produce helps support the local economy.
If you haven’t jumped on the ‘eat seasonal’ bandwagon already, here’s your chance. LF presents 10 delicious recipes you can whip up using the most glorious foods February has to offer. Winter vegetables such as carrots and radish are in abundance around this time, and so are fruits like chikoos, pineapples, and juicy strawberries. If you’re a fan of seafood, we’ve got an interesting crab dish for you to try too.
Cabbage Pancakes with Carrot KetchupTrust Chef Ranveer Brar to treat you with the tastiest yet healthiest recipes. In the Hindi recipe video below, the culinary genius shows you how to make the most of fresh carrots and cabbage. He combines chickpea flour with chopped cabbage, onions and spices with water to prepare mini pancakes and serves them with a sweet and tangy carrot ketchup.
Carrot Orange SaladHere’s another gem from Chef Brar’s kitchen to brighten your day. This zingy salad is all you need when you’re looking for a recipe that’s quick, easy-to-make and packed with textures and tastes. We particularly love the cream cheese dressing with the simple yet intense flavours of cinnamon and clove. Cloves add a warmth to the salad while the cinnamon powder helps mellow the tartness of the fruits.
ThechwaniThechwani is a rustic and hearty curry from the Garhwal region of Uttarakhand. It is made using crushed radish and potatoes, cooked in a simple base of tomatoes, onions and powdered spices. Garnish with freshly chopped coriander leaves and serve with a bowl of steamed white rice. Chef Ajay Chopra shows you how to dish up this Pahari recipe within an hour with his expert tips, of course!
KanjiNot just snacks and main course, you can use February’s freshest carrots to make north India’s healthy and nutritious winter drink – kanji! This fermented drink is usually made with black carrots, water, and beetroot, but chef Chopra says you can replace the black carrot for the red one, in case of unavailability. Kanji has a pungent, zingy flavour and it is an acquired taste.
Chikoo ki BarfiTalk about desserts perfect for a potluck and the first one that comes to mind is this quick and easy chikoo barfi by LF host Gurdip Kohli Punj. Just get all the ingredients in place and you’ll be able to whip up this mouthwatering dessert in less than an hour. All you need is some clarified butter, condensed milk solids, chikoo puree, cardamom powder and some chopped dry fruits.
Cool Fruit ChaatAt first, fruit chaat may seem like a celebration of flavours and textures. But, if you delve deeper, it’s much more than that. It is a treasure trove of health benefits. Try this cool fruit chaat recipe at home and you’ll know what we mean. The addition of yogurt, tamarind chutney and sev make this fruit chaat recipe outstanding.
Pineapple RasamRasam, a spicy, sweet and tangy soup is the ultimate comfort food from south India. You can serve it as a quick appetizer or serve it as the main course – either way, it is extremely satisfying. This pineapple version is just one of the varieties available across the four states in south India. This rasam recipe is made using boiled pigeon peas, curry leaves, tomatoes, tamarind and spices and served with masala paniyaram.
Tender Coconut and Strawberry PayasamTake the flavours of payasam, aka foods of the gods, by adding a generous portion of tender coconut and strawberries. Strawberries help balance the sweetness of the payasam with its acidity, while tender coconut lends a certain freshness to it.
Check out the step-by-step recipe here
Anjeer Paneer KebabsGive the usual paneer tikkas and kebabs a break and try this innovative appetizer made with figs, paneer and potatoes. Punj covers fig wedges with a scrumptious mixture of potatoes and paneer, coats them with corn flour, and deep fries the balls until golden brown. These anjeer paneer (link) kebabs are served with a mouthwatering yogurt dip.
Check out the step-by-step recipe here
Mangalorean Crab CurryIn February, a healthy catch of crabs can be found along the west coast of India so why not make the most of it? Spice up your culinary experience by trying your hand out at this rich and fiery Mangalorean crab curry by Chef Rakhee Vaswani. It may take some time and dedication, but, trust us, the result is going to be worth it. Serve the curry with a portion of steamed rice.
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