'Tasty Winter Recipes' Contest: Winning Entries

From salmon quinoa cakes to fried lasagna sushi, liven up your chilly winter nights with these sizzling hot, lip-smacking culinary creations from our amazing readers. Take a bow, winners!

By Team Parentcircle

'Tasty Winter Recipes' Contest: Winning Entries

The chill in the air will leave you craving a bowl of steaming hot soupy noodles! But why stop at that? There are so many exciting dishes out there that perfectly complement this cold weather. All it takes is a little bit of imagination. Which is why we at ParentCircle decided to host a contest to bring out the wonderful chefs in you, our readers. 

The culinary expertise on display left us dazzled. So, now we get to share some outstanding recipes with the rest of our amazing readers — and make everyone's winter infinitely warmer and better!

We are overwhelmed with your response and thank you all so much for participating.

Here, we present to you the winners of our #TastyWinterRecipesContest and of course, the winning winter recipes! Congratulations!

Scroll down for some amazingly ingenious winter comfort foods. And let's get cooking!

1. Deep-fried lasagna sushi with marinara sauce by Jayanthy Asokan

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

For lasagna sushi

  • 3 lasagna sheets
  • 5 beans
  • 1 carrot julienned (cut into thin strips)
  • ¼ cup peas
  • 150 gms mozzarella cheese
  • 10 black olives
  • ½ cup boiled mushy rice
  • 2 tsp all-purpose flour or 1 egg
  • ½ cup breadcrumbs
  • ¼ tsp cornflour
  • 1 tsp mixed Italian herbs (oregano, thyme and basil)
  • 1 tsp pepper powder
  • Salt to taste
  • Mint for garnish

For marinara sauce

  • 2 tsp olive oil
  • 1 white onion
  • 2 chopped garlic cloves
  • Mixed Italian herbs (oregano, thyme and basil)
  • 1 diced tomato
  • 1 tin tomato puree
  • 1 cup water
  • Salt to taste

Method:

The marinara sauce

  1. In a large saucepan, heat the olive oil and add the chopped onions. 
  2. Cook for 1 to 2 minutes until the onions soften, then add the garlic and cook for another minute.
  3. Add the mixed herbs, diced tomatoes and salt to taste. Stir for a minute. Add water and mix well.
  4. Bring to a gentle boil over medium heat and simmer for 10 to 15 minutes, stirring occasionally.
  5. Cover and let cook for some time.

The fried lasagna sushi

  1. Boil beans and fresh peas in water for a few minutes till parboiled. Add salt to taste.
  2. Cook rice till mushy. Add cornflour and salt to taste, mix well. 
  3. Beat egg with pepper powder and salt to taste. Keep aside.
  4. Boil lasagna sheets in hot water for two minutes with a little salt and oil. Keep the sheets separately on a plate.
  5. Mix the breadcrumbs with the Italian herbs, chilli flakes and salt. The outer coating for the lasagna sheets is ready.
  6. Take a wooden mat with a cling wrap on it. Place the lasagna sheets on the mat and spread mushy rice evenly on the top. 
  7. Place boiled beans, peas, carrot julienne, olives and a strip of mozzarella cheese. Sprinkle the mixed Italian herbs, chilli flakes and salt. 
  8. Roll the lasagna sheet tightly. Keep aside.
  9. Flour wash or egg wash the lasagna rolls.
  10. Roll it on the breadcrumbs mixture until evenly coated.
  11. Fry the lasagna sushi roll in medium hot oil till golden brown. Slice and serve with homemade marinara sauce. 
  12. Your fusion fried lasagna sushi is ready.

2. Tikona nimkee by Mukti Sahay

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 1 cup refined flour
  • 1/2 cup semolina (suji)
  • Pinch of carom seeds
  • Pinch of kalonji
  • 1 tsp baking soda
  • 4 tsp ghee
  • Salt to taste
  • Water as required

Method:

  1. Take the refined flour, semolina, carom seeds, kalonji and baking soda in a bowl.
  2. Mix well and add ghee to knead it into a stiff dough.
  3. Cover the dough with a napkin and keep aside for 15 minutes.
  4. Divide the dough into 10 equal pieces.
  5. Roll out each piece of dough and make it 1/8 cm thin.
  6. Fold it and then fold again, into a triangular shape.
  7. Now heat the oil in a non-stick pan and deep fry the tikona nimkee on a slow flame till golden brown. 
  8. Serve hot with tea.

3. Salmon and quinoa cakes with hummus by Uma Khan

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

For hummus

  • 1 cup boiled chickpeas
  • 2 chopped garlic
  • 1/2 tsp cumin seeds
  • 1 tbsp roasted sesame seeds
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 2 tbsp reserved boiled chickpea water

For salmon and quinoa cake (four nos.)

  • 250 grams salmon (boneless)
  • 1/4 cup boiled quinoa
  • 1/2 tsp salt to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp mustard sauce
  • 3 chopped garlic
  • 1 tsp lemon juice
  • 1 tsp mustard oil
  • 1/2 tsp garam masala powder
  • 1 tsp red chilli powder
  • 1/4 cup finely chopped onions
  • 1 tbsp finely chopped coriander leaves

For the coating

  • 1/2 cup rolled oats
  • 2 tbsp oil to fry the cakes

To add to the hummus

  1. 1 tbsp olive oil
  2. 1/4 tsp red chilli flakes 
  3. Some chopped coriander
  4. Some onion, tomato and lemon wedges

Method:

For hummus

  1. Take boiled chickpeas, chopped garlic cloves, cumin seeds, roasted sesame seeds, lemon juice, olive oil and mix well.
  2. Add salt, reserved water, which was used to boil the chickpeas, and blend it until smooth.

For salmon cake

  1. Take salmon cubes, add salt, add turmeric powder, mustard sauce and mix well.
  2. Add garlic cloves, lemon juice, mustard oil, garam masala powder, pepper powder, red chilli powder and blend together into a coarse paste.
  3. Add the finely chopped onion and coriander into the ready paste.
  4. Add boiled quinoa and the ready salmon paste mix.
  5. Mix everything well. Shape into small patties.
  6. Take crushed rolled oats in a plate, and roll the ready patties on it until fully coated.
  7. Heat oil in a nonstick pan and shallow fry the patties.
  8. Fry both sides on low-medium heat until golden brown and crisp.
  9. Add olive oil to the ready hummus, sprinkle some red chilli flakes and fresh coriander, and serve.

4. Tandoori appe by Neeru Gupta

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

For appe

  • 1 cup semolina
  • ¾ cup curd
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp coriander leaves
  • ¼ tsp baking soda
  • 2 tbsp oil
  • 1 tbsp ginger grated
  • 1 tbsp chilli chopped
  • 1 onion chopped
  • 5 curry leaves finely chopped

For tandoori appe

  • ½ cup roasted gram flour
  • ½ tsp salt
  • ½ tsp chaat masala
  • 2 tbsp kasoori methi
  • ½ tsp red chilli powder
  • ½ tsp black pepper
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • ¼ cup chopped coriander leaves
  • 1 tsp ginger garlic paste
  • 4 tbsp yoghurt
  • 3 tbsp oil
  • 1 pc charcoal
  • 1 onion cut in long strips

Method:

For appe

  1. Mix semolina, curd, ½ cup water and salt together.
  2. In a pan, add oil and roast the ginger and onion.
  3. Now add the roasted onion, curry leaves and coriander leaves.
  4. Mix well and let cook for 20 minutes.
  5. Add baking soda and mix well.
  6. Grease the appe pan with few drops of oil and pour the semolina batter (1 tbsp each).
  7. Cover with lid and simmer for 2 minutes.
  8. When cooked, flip the batter and roast the other side — simmer for 2 minutes.

For tandoori appe

  1. Mix all ingredients, except oil and charcoal, in a bowl.
  2. Now, heat the oil.
  3. Add the hot oil to the appe mixture.
  4. Mix well and let the appe marinate.
  5. At the centre of the mixture,  make a little hole and place a piece of aluminium foil in it.
  6. Place the hot charcoal piece on the aluminium foil.
  7. Now pour ½ tsp ghee on charcoal and cover the bowl with a plate.
  8. This will add a smoky flavour to the tandoori appe
  9. After 2 minutes, remove the charcoal and foil.
  10. The tandoori appe is ready to be cooked.
  11. Heat a pan on the stove.
  12. Now place the appe on the pan, and add 1 tsp oil on top. 
  13. Cook for 2 minutes, while mixing continuously.
  14. Now place the appe in a mixing bowl. Add some long-cut onion, coriander leaves, lemon juice, sprinkle chaat masala and mix well. Your tandoori appe is ready to be served.

5. Broccoli chickpeas nuggets by Aishwarya Dinil

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 300 grams or 1 cup broccoli
  • 1 cup chickpeas
  • 1/2 cup carrot
  • 1/4 onion
  • 1/4 cup parsley
  • Cumin seeds
  • 1 egg
  • 1 pinch of pepper powder
  • Salt to taste
  • 1/2 cup breadcrumbs (brown bread) 
  • Olive oil 

Method:

  1. Boil broccoli in water. Drain all the water.
  2. Soak chickpeas for 5 to 6 hrs prior. Then, drain the water and boil the chickpeas.
  3. In a mixer jar, add broccoli, chickpeas, carrot and grind without water (not into a smooth paste but a coarse one).
  4. In a bowl, add the broccoli-chickpeas mix, onion, pepper, parsley, cumin seeds and salt. Mix well. 
  5. Make patties, dip first in the beaten egg and then, in the breadcrumbs. Repeat.
  6. In a pan, pour oil and fry the patties (can shallow or deep fry as per your choice). Serve hot.

6. Palak poha cutlets by Sujata Ganguly

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 1 cup palak
  • 1 cup poha
  • 1 boiled potato
  • 1 medium sliced onion
  • 3 chopped green chillies
  • 1/2 cup chopped coriander leaves
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp amchur powder
  • Salt to taste
  • Cooking oil

Method:

  1. Wash and drain poha.
  2. Mash the potatoes.
  3. Mix all the ingredients in a mixing bowl, except the cooking oil.
  4. Grease oil on your palms and take a handful of the mixture and shape into cutlets.
  5. Heat oil in a pan. Fry the cutlets till golden brown, over a medium flame.
  6. Serve hot with tomato sauce.

7. Paneer satay by Harshita Jain

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 250 gms paneer 
  • 1 1/2 tbsp maida
  • 2 tbsp cornflour
  • Oil
  • White pepper powder
  • Chilli sauce
  • Ajinomoto (optional)
  • Garlic paste
  • Ginger paste
  • Onions
  • Resham patti mirchi (ground red chillies, made into a paste)
  • Tomato ketchup
  • Salt to taste
  • Toothpicks

Method:

  1. Cut the paneer into rectangular shapes and insert a toothpick into each rectangle.
  2. In a bowl, mix 2 tbsp cornflour, 1 1/2 tbsp maida, white pepper powder, chilly sauce and salt to taste.
  3. Add water to the mixture and make a batter (of buttermilk consistency).
  4. Add paneer pieces to the batter and fry until slightly pink in colour.
  5. In a pan, add 1 tbsp oil and add the garlic paste, ginger paste and sauté for 2 minutes.
  6. Add onions, white pepper, resham patti mirchi, chilly paste, 1 tsp tomato ketchup, 1 tsp salt to taste.
  7. Add the fried paneer.
  8. Toast the mixture for at least a minute and your paneer satay is ready to be devoured.

8. Baby corn sesame seeds by Binny Kalra

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 250 gms baby corn
  • 1 tbsp maida
  • 1 tsp cornflour
  • 1 tsp ginger-garlic paste
  • 1 tbsp sesame seeds
  • 1 tsp garlic chopped
  • 1 tsp red chilly flakes
  • 1 tsp tomato ketchup
  • 1 tsp soya sauce
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • 1 tbsp spring onion chopped (green)
  • Oil for deep frying
  • Salt to taste

Method:

  1. In a bowl, add maida, cornflour, ginger-garlic paste, salt and water.
  2. Mix to make a thick batter.
  3. Add sesame seeds and mix well.
  4. Coat the baby corns with this mix.
  5. Half fry the baby corn in medium hot oil and keep aside.
  6. Heat oil in a pan and add the chopped garlic, saute it.
  7. Add the red chili flakes, tomato ketchup, soya sauce, vinegar, sugar and salt. Mix it well.
  8. Add the baby corn and fry it.
  9. Add some pieces of spring onion, and serve.

9. Sizzling royal soya and dried fruits bullets by Yamini

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 1 cup soybean granules
  • 2 tsp green chili and mint paste
  • 1 cup boiled potato
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp cornflour
  • 1 tsp salt
  • Oil to fry
  • 1 tsp crushed walnuts and almonds

Method:

  1. Soak soybean granules in water for half an hour, then rinse.
  2. Take a bowl and mix soya granules, boiled potatoes, salt, black pepper, green chili, mint paste and cornflour to make a dough.
  3. Take a small ball of dough and flatten.
  4. Add walnuts and almonds, and shape each flattened piece of dough into bullets.
  5. Heat the oil in a kadhai. Fry the royal soya dried fruits bullets till golden brown.
  6. Serve with a coriander chutney.

10. Kachche kele aur paneer ke gulguley by Sarika Kumar

'Tasty Winter Recipes' Contest: Winning Entries

Ingredients:

  • 2 raw bananas
  • 1 cup grated paneer
  • 2 tsp ragi flour
  • 1 tsp groundnuts
  • 1 tsp roasted almonds
  • Few kishmish
  • 1 tsp white sesame seeds
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 inch ginger finely chopped
  • Salt to taste

Method:

  1. Grate the raw bananas.
  2. Add paneer and all the masalas and give it a good mix.
  3. Add groundnuts, almonds and kishmish to the mixture.
  4. Make small balls from the mixture and coat them with ragi flour.
  5. Take a pan and grease it with one drop of oil and then slightly roast these balls.
  6. Your gulguleys are ready to be relished.

So, go on, embark on a delicious culinary adventure that will help you experience beautifully blended fusion tastes and textures. Trust us, these inventive dishes are perfect to chase those winter blues away. Happy cooking!

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