Try These Amazing Winter Special Recipes

In winters, you get to eat the most variety of foods made of seasonal vegetables and fruits. There are several dishes you can choose to cook, eat, enjoy and experiment with. Some of these winter special dishes are rare while some are so iconic that we associate the season with the food, just like gajar ka halwa. Now, if you are looking to make some delicious winter dishes, then we have the perfect list of recipes for you by Hyatt Regency Dehradun. From methi ka pakoda to gajar ka halwa, your winter menu will be set with these easy recipes.

Bajre Ki Raab

• 1 Tbsp. Ghee
• ¼ cup bajra flour
• 4 cup of water
• ½ tea spoon ginger powder
• ¼ cup jaggery
• ½ tea spoon ajwain

Method

• Heat ghee in a pan.
• Add bajra flour and fry for 2-3 minutes.
• Add water, dry ginger powder, jaggery and ajwain and let the raab cook for 8-10 minutes, until jaggery melts and the raab is thickened.
• Serve hot.

Gajar Ka Halwa

Ingredients

• 1 Kg Carrot
• 1 1/2 liter Milk
• 8 Green cardamoms
• 5-7 tbsp. Ghee
• 5-7 tbsp. Sugar
• 2 tbsp. Raisins
• 1 tbsp. Almonds, shredded
• 2 tbsp. Dates, chopped

Method

• Peel and grate the carrots.
• Simmer in milk with the cardamom until liquid evaporates.
• Heat ghee in a heavy pan and add the carrot mixture.
• Cook over a gentle flame for 10-15 minutes.
• Stir in sugar and continue cooking until the halwa turns deep reddish color.
• Stir in dried fruit and served

Methi ke Pakode

Ingredients

• 1 cup Gram flour (besan)
• 1/4 cup Rice flour
• Salt , to taste
• 1/2 cup Methi Leaves (Fenugreek Leaves)
• 1 teaspoon Red Chili powder
• 1/4 teaspoon Asafoetida (hing)
• 1/4 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Ajwain (Carom seeds)
• 1/2 tablespoon Coriander (Dhania) Seeds , crushed
• Oil , for deep frying

Method

• To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. Now add the methi leaves, salt, red chili powder, hing, turmeric powder, and ajwain and coriander seeds and mix well.
• Methi leaves would leave out water in 2-3 min. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste. 
• Pour the rest of the oil in a pan on medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite-sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).
• Fry on medium heat turning the batch over in the oil occasionally. Fry until golden brown and drain the pakoras on the kitchen towel.
• Fry the rest of the pakoras similarly.
• Serve the Methi Pakoras with Mint sauce or hot beverage.

Sarson Ka Sag

Ingredients

• 1 bunch mustard leaves / sarson ke patte
• ½ bunch spinach / palak
• 2 clove garlic (chopped)
• 1 inch ginger (chopped)
• ¼ onion (chopped)
• 2 chili ½ tsp salt
• 1 cup water

Other Ingredient

• 2 tbsp cornmeal / makki ka atta
• 2 tbsp ghee or butter
• pinch hing / asafetida
• 2 clove garlic (finely chopped
• 1 inch ginger (finely chopped)
• 1 chili (slit)
• 1 onion (finely chopped)

Method

• Firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). Also, add bathua leaves if available.
• Take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chili and ½ tsp salt.
• Add 1-cup water and pressure cook for 4 whistles.
• Mash until coarsely ground.
• Further, add 2 tbsp of makki ka atta and mix well.
• Cook for 5 minutes or until the mixture thickens. Keep aside.
• Now in a large kadai, heat 2 tbsp ghee, and sauté 2-clove garlic, 1 inch ginger and 1 green chilli.
• Further sauté 1 onion until it turns golden brown.
• Add in cooked and mashed leaves and mix well.
• Continue to cook for 4-5 minutes or until the saag is cooked completely.
• Finally, enjoy sarso ka saag with makki ki roti or with chapatti.

Nihari Gosht

Ingredients

• 1 Kg meat
• 2 tbsp refined oil
• 3-4 Green cardamoms
• 1 tsp whole cinnamon
• 2 black cardamoms
• 2-3 Bay leaves
• 1 tsp turmeric powder
• 1/4 cup water
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garlic (ground), fried
• 1 tsp onion (ground), fried
• 3 tbsp yogurt (beaten)
• 2 tsp gulab jal
• 2 tsp garam masala
• 1/2 tsp nutmeg-cardamom powder
• 1/2 tsp saffron, soaked
• to taste Salt
• Few drops of Ittar
• Wheat dough (for dum)
• for garnishing fresh coriander and ginger juliennes

Method

• Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
• Add the meat and sauté until lightly fried.
• Add salt and turmeric and mix well.
• Pour in the water, cover the pan and cook.
• When it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste and onion paste.
• Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
• Cover and cook for 2-3 minutes.
• Now transfer the meat in a heavy bottom pan and strain the gravy.
• Add a few drops of itar and cover the pan.
• Seal it with the wheat dough and cook on slow fire.
• Once done, garnish with fresh coriander and ginger juliennes and serve.