Winter food in India has a lot of variety, and most of us crave warm and spicy food. Somehow hunger increases as well. Hot food, rich flavors, and warm delicacies are classic for indulging during the cold season.
I don’t know about you, but all I want in cold Indian winters is to curl up my fingers around hot masala tea and enjoy some crunchy hot pakora on the side. A hot bowl of soup in the evenings along with buttery toast is undoubtedly one of the most loved winter delights.
Here are a few Winter season dishes that are an absolute must on our Indian winter food list to be tried at least once in 2021!
Recipe 1: The Irresistible Gajar ka Halwa
- Carrots (preferably red)
- Khoya/ mawa
- Nuts and Dry fruits
- Wash, peel and grate fresh and organic red carrots and keep them aside.
- Bring the milk to a slight boil and add carrots. Now reduce the heat to low and allow the carrots to cook till the milk is reduced. Keep stirring at regular intervals so it does not burn and stick to the bottom.
- Now transfer this mix to a non-stick pan and add sugar. This will make it liquidy again; cook it for a few more minutes to evaporate the liquid. At this stage, add crumbled khoya and cook some more for 5-6 minutes till it is well incorporated into the mix.
- Add organic A2 ghee and roast the halwa on medium heat for 5-7 minutes. Keep stirring it all the while.
- After the halwa is cooked, add mixed dry fruits and nuts of your choice.
Serve this Gajar ka halwa hot and Enjoy!
Recipe 2- The Sarson da saag
- 400 grams Mustard Greens
- 400 grams spinach
- 150 grams Bathua Chenopodium
- 2 – 3 green chilies
- 2 tablespoon A2 ghee
- 1 teaspoon ginger garlic paste
- 3 Tomatoes chopped
- Wash, clean, and chop the mustard, Bathua, and spinach leaves. Also, chop tender stems of mustard leaves.
- Add salt, green chili, and tomatoes to these greens and pressure cook them for 2-3 whistles. Remove from heat, release the pressure and allow it to cool.
- Blend the saag in a blender jar.
To Prepare Tadka or Tempering
- Heat A2 ghee in a pan.
- Add ginger garlic and fry them for a minute.
- Add chopped tomatoes and cook until soft and pulpy. Keep mashing them with the back of a spatula.
- Add blended saag in the pan once the tomatoes are cooked; add blended saag in the pan, cook for 4-5 minutes.
Serve with Makki di roti and get lost in the fields of Punjab.
Recipe 3- The Atta Panjiri
- 1/2 cup A2 Ghee
- 1 cup Whole Wheat Flour/Atta
- 1/4 cup Chiroti Rava
- 1/2 cup Powdered Sugar
- 2 tablespoons Gond (natural gum)
- 1/4 cup Whole Almonds (Badam), cashews, pistachios
- 1/2 teaspoon dry ginger powder
- 1/2 teaspoon Nutmeg powder
- 1/2 teaspoon Cardamom Powder (Elaichi)
- Add the gondh crystals and stir them occasionally until they puff up nicely in a heated kadhai having ghee. Once puffed, put the gondh on a plate and set aside.
- On medium-low flame, roast the makhana and your favorite nuts in ghee, transfer to a mixer jar and grind to a coarse mixture.
- Add the raw and the whole wheat flour(atta), and roast until the mixture turns light brown. Add the dry ginger, nutmeg, and cardamom, mix well and allow it to cool.
- Once cooled, add in the sugar and adjust the sweetness according to your taste.
- Transfer this sweetened raw-wheat flour mixture into the freshly ground dry coarse fruit mixture in the mixing bowl.
- Mix well until combined and store in an airtight container for 2-3 weeks.
Serve Panjiri Recipe along with a Haldi Doodh as a snack during the winter season.
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Co-Founder, Earthy Tales