These dishes are perfect to ward off the chill of winter evenings.
Haldi Nu Shank
- 250 gm Whole raw turmeric
- 1 Cauliflower
- 1 cup Peas
- 4 Tomatoes
- 2-3 Green chillies
- 2-inch pc Ginger
- 400 gm Curd
- 150 gm Ghee
- 10 gm Black pepper
- 5 Cloves
- 2 pcs Cinnamon
- 4 pcs Cardamom
- ½ tsp Cumin seeds
- 2-pinch Hing
- 2 tsp Coriander powder
- 1 tsp Anise powder
- 1 tsp Coriander leaves
- Salt as required
- Wash the turmeric pieces. Wipe it with a cloth, peel and then grate it in a bowl. Chop the cauliflower in small florets and cook it in a pressure cooker.
- Wash two tomatoes and cut them into big pieces. Separate the stems from green chilli and wash them. Peel and wash the ginger and cut into big pieces. Grind all the ingredients into the mixture and make a paste. Cut two tomatoes into big pieces and keep them in a separate bowl.
- Whisk the curd. Grind the black pepper, cloves, cinnamon and cardamom in a grinder.
- Next, heat ghee in a pan and roast the grated turmeric on medium flame till it turns brown. Keep on stirring the turmeric while roasting it. Once the turmeric gets roasted take it out and keep aside. Fry the peas in the same ghee and keep them in a separate small bowl.
- Now temper the cumin seeds, hing into the remaining ghee. Once the cumin seeds gets roasted put ground masala, coriander powder and anise powder into it.
- Roast the masala well and then add tomato paste, cauliflower and roast it again till the ghee starts to float at the top of the masala. Add curd into the roasted masala and cook till it starts to boil. Put tomato pieces into the boiling curd, fried turmeric.
- Cook by continuously stirring it with the spoon until the recipe starts to boil. Add salt to it and cook the recipe for another 2-3 minutes. Turn the flame off.
- Mix coriander leaves in the preparation. Leave it covered for 10-15 minutes.
Methi Ka Pitla
- 1cup Methi leaves
- ½ cup Besan
- 2 tbsp Oil
- 1 tsp Jeera
- ½ tsp Tumeric powder
- 1 tsp Green chillies, chopped
- ½ tsp Ginger paste
- ¼ tsp Green chilli paste
- 1 tsp Curd
- A pinch of hing
- Combine the besan and two cups of water and curd in a deep bowl and whisk well. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the jeera.
- Once it starts tempering, add the methi, green chillies and asafoetida and sauté on a medium flame for two minutes. Add the besan-water mixture, green chilli paste, hing, turmeric powder and salt, mix well and cook on a medium flame for three minutes, while stirring continuously.
- Your dish is ready.
- ½ cup Mixed nuts (pumpkin seeds, pista, cashew and almonds )
- 2 tbsp Dry coconut
- ½ cup Seedless dates
- 1 cup Jaggery
- 3 tbsp Ghee
- ½ tsp Elaichi powder
- Chops the nuts and seedless dates coarsely.
- In a pan, add ghee. Roast the nuts on low flame and later add the dry coconut.
- Add the dates, elaichi powder and mix well.
- In a heavy bottom pan, add the grated jaggery and 2 tbsp of water. Once the jaggery is melted, let it cool. Next, filter it to remove the lumps
- Add little ghee in the pan, melted jaggery and allow it to boil.
- Remove from the flame. Add the chopped nuts and stir well.
- Keep mixing it on a low flame. Once the mixture is done, remove from the flame and allow it to semi cool.
- Now roll the mixture into small balls.
- Store in airtight containers.
Recipe credit: Maharaj Hemaram Choudhary, corporate chef at Rasovara