Recipes that you must-try this Winter

Winter is the perfect time to cozy up with hearty, nourishing meals that not only warm you up but also strengthen your body for the season ahead.

Traditional oils like mustard oil, sesame oil, coconut oil, and almond oil are perfect companions for winter cooking. Packed with nutrients, these oils add flavor, richness, and health benefits to every dish.

In this blog, we’ll share five unique recipes that use traditional oils. 

1. Winter Veggie Mustard Oil Stir-Fry

Ingredients:

• 2 cups of mixed winter vegetables (carrots, green beans, cauliflower, and peas)
• 1 tablespoon mustard oil
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 green chili, finely chopped (optional)
• Salt to taste
• 1 teaspoon turmeric powder
• Fresh coriander leaves for garnish

Instructions:

1. Heat mustard oil in a pan until it starts to smoke lightly, then lower the heat.
2. Add cumin seeds and let them splutter. Then add garlic, onions, and green chili.
3. Sauté until the onions turn translucent.
4. Add the chopped vegetables, turmeric powder, and salt. Mix well.
5. Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally, until the vegetables are tender.
6. Garnish with fresh coriander leaves and serve with roti or rice.

Why Mustard Oil? Its warming properties make it perfect for winter, and it adds a sharp, earthy flavor that complements seasonal vegetables beautifully.

2. Coconut Oil Rice Pudding (Nariyal ki Kheer)

Ingredients:

• 1/2 cup basmati rice, washed and soaked
• 4 cups full-fat milk
• 2 tablespoons coconut oil
• 1/4 cup jaggery (or sugar)
• 1/4 cup grated coconut
• 1/4 teaspoon cardamom powder
• A handful of cashews and raisins

Instructions:

1. Heat coconut oil in a heavy-bottomed pan and lightly fry the cashews and raisins. Set aside.
2. In the same pan, add the soaked rice and sauté for a minute.
3. Pour in the milk and bring it to a boil. Lower the heat and let it simmer until the rice is cooked and the mixture thickens.
4. Add jaggery, grated coconut, and cardamom powder. Stir well and cook for another 5 minutes.
5. Garnish with the fried cashews and raisins before serving warm.

Why Coconut Oil? Coconut oil adds a rich aroma and creaminess to this dessert while offering quick energy and warmth during the chilly months.

3. Sesame Oil Winter Salad

Ingredients:

• 2 cups of shredded red cabbage and lettuce
• 1 carrot, julienned
• 1 cucumber, sliced
• 1/4 cup roasted peanuts
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice
• A pinch of salt and black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage, lettuce, carrot, and cucumber.
2. In a small bowl, whisk together sesame oil, soy sauce, lemon juice, salt, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss well.
4. Top with roasted peanuts for crunch and serve fresh.

Why Sesame Oil? Sesame oil’s nutty flavor enhances the freshness of the salad, and it’s packed with calcium and zinc, which are great for winter health.

4. Almond Oil Aloo Methi (Potato and Fenugreek Stir-Fry)

Ingredients:

• 2 medium-sized potatoes, peeled and diced
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 tablespoon almond oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Heat almond oil in a pan and add cumin seeds. Let them crackle.
2. Add the diced potatoes, turmeric powder, and red chili powder. Stir well.
3. Cover and cook the potatoes on low heat for 10 minutes, stirring occasionally.
4. Add the chopped fenugreek leaves and salt. Mix well and cook for another 5 minutes until the potatoes are soft and the methi is cooked.
5. Serve hot with chapati or paratha.

Why Almond Oil? Almond oil is rich in Vitamin E and adds a subtle sweetness to the dish, making it a healthier alternative to regular cooking oil.

5. Black Mustard Oil Spiced Lentil Soup

Ingredients:

• 1 cup yellow lentils (moong dal)
• 4 cups water
• 1 tablespoon black mustard oil
• 1 teaspoon mustard seeds
• 1 small tomato, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Wash the lentils thoroughly and cook them in 4 cups of water with turmeric powder until soft. You can use a pressure cooker for faster results.
2. In a separate pan, heat black mustard oil and add mustard seeds. Let them pop.
3. Add chopped tomato and spices (cumin and coriander powder) and sauté until the tomatoes are soft.
4. Pour this tempering over the cooked lentils. Add salt and mix well.
5. Garnish with fresh coriander leaves and serve hot with rice or bread.

Why Black Mustard Oil? Its bold, pungent flavor adds depth to the lentil soup, and its warming properties make it ideal for cold evenings.