As the temperatures dip, savour some of these traditional winter delicacies, at home.
Sarson Ka Saag with Makai Rotla
- 1 kg Washed and chopped mustard leaves
- 1 tbsp Mustard oil
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 ½ tbsp Roughly chopped green chillies
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- ½ cup Finely chopped onions
- ¼ tsp Asafoetida
- ½ tsp Turmeric powder
- 2 tbsp Makai atta
- Salt to taste
- Ghee for garnish
- Boil enough water in a deep, non-stick pan
- Add mustard leaves and cook on high flame for four to five minutes, while stirring occasionally.
- Strain using a strainer and drain well.
- Refresh the leaves in cold water immediately and drain well again.
- Set aside for two or three minutes to cool slightly.
- Blend in a mixer to a coarse mixture, using ½ cup of water and set aside.
- Heat oil in a non-stick kadhai and add cumin seeds.
- When seeds crackle, add garlic paste, ginger paste and asafoetida and sauté on a medium flame for 30 seconds.
- Add chopped onions, and green chillies. Sauté.
- Add the makai atta and stir continuously.
- Add mustard leaves, turmeric powder, and salt. Mix well and cook on medium flame for a few minutes.
- Drizzle ghee and serve hot.
Til Aur Gur Ke Laddoo
- 2 cups lightly roasted sesame seeds
- 2 cup grated jaggery
- ¼ tsp green cardamom powder
- Pure ghee
- Take grated jaggery and mix it with pure ghee.
- Heat it on a low flame so that it melts and reaches a fine, semi liquid.
- Let the mixture cool down to room temperature, and then mix it with the roasted sesame seeds.
- Add the green cardamom powder to the mix.
- Roll the mix into lemon size laddoos and serve.
- 1 kg Carrots
- 2 1/1 cup Boiled milk
- Sugar to taste
- ½ tsp Cardamom Powder
- 3 tbsp Butter
- 10 Almonds
- 10 Pistachios
- 10 Cashews
- You can add other nuts like walnuts too
- Wash, peel and grate the carrots.
- Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears.
- Add milk and boil on low flame till thick.
- Once it starts thickening, add sugar and stir continuously.
- Cook on low flame for further thickness.
- Add cardamom powder and nuts.
- Stir continuously till ghee separates from the mixture.
- Finally, garnish with nuts and serve hot.
Recipe courtesy: Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani.