Winter special recipes that you can gorge on!
Jan 29, 2020
Winters are here and indulging in your cravings and ditching calorie worries are completely acceptable. Here’s what not to miss!
Starter – Green Peas Tikkis (Matar Ke Tikke)
Tikkis are one of the most popular street foods in the country, and with the onset of winter, these green peas tikkis really take them to the next level.
Serves: 4 Total Time: 50-60 mins
|For outer covering||For inner filling|
|Fine rava – ½ cup||Green peas – 1 cup|
|Water – 1 cup||Green chillies - 2|
|Salt – As per taste||Ginger piece – ½ inch|
|Sugar – ½ tsp||Lemon juice – 2 tsp|
|Oil – For shallow frying|
|Salt – As per taste|
|Sugar – As per taste|
Step 1: Boil fresh green peas until well cooked. It is recommended to use the fresh ones as winter season produce fresh green peas in abundance.
If you are using frozen peas, whiz defrosted peas in a food processor. Bajaj Electricals offers an array of products at unbelievable prices. You can check our range, here.
Since winter season has fresh green peas in abundance, it is recommended to use the fresh ones.
Step 2: Once done, mash it and make a coarse paste. Add salt, sugar, crushed ginger green chili to the mashed peas and mix well. Keep aside the filling.
Step 3: To make the outer shells, heat one cup of water. Once it starts boiling, add fine rava and stir well without forming lumps.
Step 4: Add salt and sugar to the rava and mix well. Keep aside till rava absorbs all the water. Once done, knead to a smooth dough. Allow it to rest for a while.
Step 5: To make cutlets or tikkis, divide the dough into equal portions and shape into balls. Apply a little oil to each dough ball and flatten it slightly. Place the green peas filling and close the dough disc from all the sides. Press slightly across all the edges and give shape like a cutlet.
Step 6: Shallow fry the shaped cutlets in batches. Fry till they turn golden brown. If you want to opt for a healthy version, try baking instead of frying. Heat up the microwave oven (you can use Bajaj 2504 ETC Microwave Oven) to 200° C. Place tikkis on a baking tray and brush them with a bit of oil/ghee. Bake for about 40 minutes, until it turns brown in colour.
Serve green peas tikki hot with any sauce or chutney of your choice.
Tip: You can add finely chopped cilantro leaves and grated carrots in the filling.
Main Course – Sarson Ka Saag and Makke Ki Roti
Prepared mainly during winter season, this evergreen and classic combination is loved by almost everyone. This nutrient-rich delicacy is a fusion of taste and health. Sarson Ka Saag and Makke Ki Roti will surely be a great addition to any celebration or gathering!
Serves: 4 Total time: 2 hrs and 10 mins
|Sarson Ka Saag||Makke Ki Roti|
|Mustard greens (Sarson saag) – 750 gms||Maize flour (makke ka atta) – 500 gms|
|Spinach (Palak saag) – 250 gms||Water – For kneading purpose|
|Bathua saag – 250 gms||Ghee – 100 gms|
|Water – 2 cups||Salt – As per taste|
|Maize flour (Makke ka atta) – 1 cup|
|Green chillies - 4|
|Ginger – 25 gms|
|Onions, chopped - 2|
|Garlic cloves - 6|
|Ghee – 100 gms|
|Coriander powder – ½ tsp|
|Red pepper powder – ½ tsp|
|Garam masala – ½ tsp|
For Sarson Ka Saag:
Step 1: Chop and add all the three saags into a pressure cooker. Add salt and water and cook for 50-60 mins on a low flame. You can visit Bajaj Electricals online store to explore wide range of Pressure Cooker options to choose from.
Step 2: Take out saag and keep saag water aside. Mash saag in the cooker until coarsely ground. Add Makki atta in the saag mixture and stir properly.
Step 3: Add the saag water back into the pressure cooker. Add green chillies and ginger and cook over slow flame until the saag gets thick. Keep it aside.
Step 4: To add tadka to the mixture, take a pan and add chopped onions, ginger, garlic, red pepper powder, garam masala, dhania and sauté until the mixture turns light brown.
Step 5: Mix the boiled saag with the onion-ginger mixture and cook for another 3-4 minutes.
Step 6: Garnish with thin slices of ginger.
For Makke Ki Roti:
Step 1: Take makke ka atta (maize flour) in a vessel and add water.
Step 2: Take a large bowl and mix maize flour (makke ka atta), salt, and ghee. If the dough is too dry, add another 1-2 tablespoons of ghee and mix well. However, it is advisable to do it gradually so that the dough doesn’t end up too wet. After kneading for 5 minutes, brush the surface of the dough with a tiny bit of oil/ghee and cover with a damp tea towel/cling film to prevent drying up and rest the dough for 15 minutes.
Step 3: Divide the dough into equal portions and shape into balls. Press the dough balls slightly and roll out into rotis.
Step 4: Take a pan and add ghee and carefully transfer the rotis.
Step 5: Cook with ghee till golden brown. Flip the side and let it cook from beneath as well.
Step 6: Pour some ghee over the saag and garnish it with coriander sprigs.
Your Sarson Ka Saag with Makke Ki Roti is now ready to serve!
Tip: You can store sarson ka saag in an airtight container for a week.
Dessert – Gajar Ka Halwa
Serves – 4 Cooking Time: 1 hr and 30 mins
Known to have originated in Punjab, Gajar ka Halwa or Carrot Halwa is one of the most famous Indian desserts made with fresh carrots, milk and sugar. Almost all of us have grown up on this delish dessert at home, and we always have our favourite version as made by our mom or a loved one.
|For outer covering|
|Fine rava – ½ cup|
|Water – 1 cup|
|Salt – As per taste|
|Sugar – ½ tsp|
Step 1: Wash the carrots thoroughly under running water and peel them. To make Halwa, it is very essential to buy juicy and tender carrots.
Step 2: Grate the carrots in a food processor. You can use Bajaj FX 13 Food Processor or visit our official website for more options.
Step 3: Take a pan and dry roast almonds on a low flame and chop them. In the same pan add ghee and fry raisins until they plump up. Keep aside the fried raisins and roasted almonds.
Step 4: Take a heavy-bottomed pan and bring the milk to a boil on a low flame. It is advisable to use an iron kadhai or a non-stick kadai to make the halwa.
Step 5: Add grated carrots and cook on a low flame. Keep stirring to avoid sticking at the bottom.
Step 6: Keep cooking until the milk completely reduces and evaporates.
Step 7: When the milk reduces to almost 75 percent, add ghee, sugar and powdered cardamom. Keep stirring and cooking on a low flame till all the milk evaporates and the halwa thickens.
Step 8: Sprinkle cardamom powder and cook for 1-2 minutes.
Step 9: Garnish with roasted almonds and fried raisins before serving hot.
Tip: It is advisable not to add extra water as sugar will release a lot of moisture and will make the mixture slushy.
This winter season prepare these scrumptious recipes at home to impress your friends and relatives with your culinary skills!