8 Best Vegetarian Recipes that You Can Make in the Winter Season for a Hearty Meal(2021)! Stay Warm with These Hearty and Delicious Foods.

Start with soaking the rice for 30 minutes and then put it aside for some time. Put a pressure cooker on heat and pour 2 tbsp of clear butter (ghee). After the ghee is hot, put all the whole spices in it. Once the spices start sizzling, add chopped onion and green chillies and saute till golden brown. Put the ginger garlic paste in the pressure cooker and cook it nicely for a good aroma. Once the spices and the onion is cooked, put the peas and finely chopped mint leaves. Saute for a minute and then put the rice and cook it on high flame for 1-2 minutes. Now, pour around 2 ½ cups of water along with ¾ tbsp of salt. Stir it nicely and close the pressure cooker for a 1-2 long whistle. Take off the cooker from the flame and put it aside for de-pressure naturally. Serve the hot peas pulao with raita, salad and green chutney.

Take the flour in a large bowl and mix all the spices as well as spring onion in it. Now, kneed and make a nice dough and keep it aside for 5 minutes to rest. After 5 minutes, take two tablespoon oil and mix in the dough and knead it again. Now make small balls from the dough and flatten it slightly. Take a drop of oil and grease the centre of the bread and fold to make a square shape. Now flatten the rest of the bread gently and dust with some wheat flour so that it does not become very sticky. Heat 1 tbsp oil in a pan and place the rolled paratha onto it to cook it nicely. Flip and cook the paratha nicely and serve it hot with green chutney and curd.

Start with heating the oil in a heavy-based saucepan over medium heat. Now put the onions and cook it until golden brown for at least 8 to 10 minutes. Now, add curry powder, garlic and ginger to the mix and stir it for another 2 minutes. Feel that nice aroma and go ahead with putting tomatoes, cauliflower, potato and vegetable stock. Let the curry come to a boil and cook for 15-20 minutes. Check if the vegetables are tender after which you can add peas and baby spinach. Cook for another 2-3 minutes and put off the flame. Serve this delicious, aromatic curry with rice and mango pickle.

Start with heating butter in a frying pan over medium heat for around 2 minutes. Once the butter starts foaming then add garlic and chilli. Stir and cook for 3-5 minutes till the butter turns golden brown. In the other saucepan, boil gnocchi and drain the water and let it rest for some time. Put the gnocchi and spinach in the butter mix. Once the spinach is wilted and the mixture is combined nicely, serve it in the serving bowls. Sprinkle the nuts and the grated parmesan cheese in the bowl and serve it hot.

Take bread loaf and butter on both sides and 1 tbsp of marmalade. Take another 4 loaves of bread and top over the bread slices with butter and marmalade coating. In a bowl take milk, cream, vanilla, sugar, eggs and whisky and beat altogether to make a fine blend. Pour this mixture over the bread and leave it for 30 minutes. You can drop the remaining marmalade on the top of the pudding and sprinkle it with the icing sugar. In doing all this do not forget to set the oven heating temperature to 160C/140c fan/gas. Also before pouring the liquid, make sure that all the bread is curated in the baking dish. Bake the bread for 45 minutes to 1 hour and check if the bread is puffy and start to caramelise. Serve the perfectly cooked super delicious and comforting sandwich with a hot cuppa.

Heat the butter in a pan and put diced potatoes, diced onion and a white portion of the leek. Now cover the pan with greaseproof paper and cover it with the lid. After 10 minutes of cooking on a gentle heat, add vegetable stock and cook for 5 minutes. Now take off the mixture and blend it in a mixer to form a nice pan. Take the full-fat milk and whipping cream in the pan and put the soup from the blender back in the pan. Stir everything in the pan for 2-3 minutes until everything is finely blended. Take out the soup on the bowls and top it with the remaining cream to serve hot.

Start with putting onion in the pan and saute it for up to a minute. Now add cauliflower chops, vegetable stock powder and water. Let the mixture simmer on low heat for up to 20 minutes. Use a blender to puree the mix. Reheat the puree and add more water if required. Bring it to boil and then serve hot along with the bread rolls.

Heat the pan and saute the bread chunks into it until crispy. Take out the bread and put another tbsp of oil to saute chilli, garlic and anchovies. Take the bread in a large bowl and add parsley and raisins. Now fry the cauliflower in olive oil until golden spots. Toss the cauliflower in the bowl too and mix radish, vinegar, vinegar and lemon juice if needed. Season it with salt according to your taste and serve this dish warm.