![Quick recipes for winters](http://media.assettype.com/outlooktraveller%2Fimport%2Foutlooktraveller%2Fpublic%2Fuploads%2Farticles%2Fexplore%2Fshutterstock_746668573.jpg?w=480&auto=format%2Ccompress&fit=max)
Winter is the perfect season for comfort food, but the mere thought of getting out of one&rsquos bed makes us want to keep our thoughts on the back burner. To tempt you into giving the masterchef in you a winter opportunity, Chef Nishant Choubey shares his favourite seasonal delights that you can quickly whip up in the kitchen
Besan Halwa Mousse with Coconut Pancake
Ingredients for besan halwa
Besan 50 gm
Coconut oil 50 gm
Coconut Milk 500 ml
Sugar 200 gm
Green cardamom powder 1/4 tsp
Coconut cream 30 ml
For coconut pancake
Coconut milk 500 ml
Coconut milk powder 30 gm
Sugar 30 gm
Maida 50 gm
Baking powder 1 tsp
Process
For Besan halwa
Cook besan with coconut oil and add coconut milk, sugar and green cardamom. Add coconut cream and whip well to convert it into a light mousse.
For coconut pancake
Mix maida with coconut milk powder, sugar, coconut milk powder and baking powder and let it ferment for one hour. Pour on a heated non stick skillet and cook on both sides.
Serve and enjoy
Middle Eastern Lentil Soup with Mint Pesto
Ingredients for soup
2 cups of red split lentils
1 onion
2 tablespoons extra virgin olive oil
6 cups water
3 teaspoon ground cumin
2 teaspoon turmeric
½ teaspoon ground black pepper
A pinch of finely chopped coriander
4 lemon wedges
1 teaspoon salt
Here&rsquos how to make it
* Rinse the lentils and drain.
* In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
* Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
* Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
* Sprinkle the soup with finely chopped coriander and serve with a lemon wedge.
* Squeeze in the lemon just before eating.
To make Mint pesto
Ingredients
1/2 cup slivered almonds
2 cups fresh basil packed
1/2 cup fresh mint, packed
1 garlic clove
1/2 cup parmesan cheese
1/2 cup olive oil
1/4 cup warm water
1 lemon zest and juice from half the lemon
1/4 teaspoon salt
1/4 teaspoon pepper
Process
Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.