traditional_winter_indian_recipes

5 Traditional Indian Winter Recipes For a Cozy Evening

December 26, 2014 247 0 0

Spread the love

With the advent of winter as the chill factor increases, you try to find the warmth to counter the cold with hot food and what more can be satisfying than to binge on these seasonal winter delicacies which are sure to bring the warmth back in these cold chilly winter days.

GAJAR KA HALWA

We start with the traditional Indian winter sweet specialty of ‘Gajar Ka Halwa’. As carrots are abundant in this season, its apt to make the sweet comfort food of Carrot halwa in winter and making it with Indian clarified butter (Ghee) and laden with dry fruits makes it more yummier and body warmth generating.

What do we need to make Carrot Halwa?

  • 1 kg carrots finely shredded

  • 5 cups boiled milk

  • 2 tablespoons sugar

  • pinch of cardamom powder

  • 1 tablespoon of clarified butter (Ghee)

  • 10 pieces of Cashews

  • Pistachios and almonds each roughly chopped

gajar_ka_halwa @TheRoyaleIndia

How do we make our Carrot Halwa?

  • Heat a deep pan and add the Ghee to it and let it rest till the ghee melts completely

  • Add in the shredded carrots and cook on a low flame mixing them with the ghee thoroughly.

  • Add in the milk and mix it thoroughly till it starts thickening.

  • Add in the sugar till the carrot and milk mixture thickens complete.

  • Add the cardamom and the mixed nuts and stir continuously till the ghee starts separating. Serve hot.

PAYA SOUP

Traditionalists recommend hot chicken soup as a sure shot cure for the flu bug which catches some of you with the coming winter. However we go a bit ahead with the traditional Muslim specialty of ‘Paya Soup’ which is made by slow cooking lamb or goat’s trotters and also sworn by old cooks of the Nizams as sure cure for cold as well as other ailments such as joint pains which arises during winter.

What do we need to make Paya Soup?

  • 10-12 lamb or goat trotters (ensure they are void of any remnant hair and thoroughly cleaned)

  • 4 medium onions

  • 10 cloves of garlic

  • ½ teaspoon each of turmeric

  • red chili and black pepper powder

  • 6-8 cloves

  • 4 green cardamoms

  • 2 Cinnamon sticks

  • ½ cup ghee

  • 1 teaspoon garam masala powder

  • Fresh chopped coriander and juice of a lemon along with some salt to taste.

paya_soup @TheRoyaleIndia

How do we make Paya Soup?

  • We start by cutting 2 onions into quarters and finely slicing the remaining ones

  • Grind the quartered onions along with the garlic in a mixer grinder and keep it separate.

  • In a large pot add in 15 cups of water along with the lamb trotters and add in the grinded onion garlic along with turmeric powder, cloves, green cardamoms, cinnamon and salt.

  • Let the trotters cook on a low heat for 4 hours or till the trotters are tender.

  • In a frying pan, heat the ghee and add in the sliced onions and fry till they are golden brown.

  • Add in the red chili and pepper powder to the frying pan mixing it thoroughly. Add the fried sliced onions to the trotters and cook for 10 minutes more

  • Then add in the garam masala and garnish with coriander leaves and let it boil till the ghee starts appearing on the top

  • Serve the Paya soup by adding few drops of lemon juice along with fresh bread buns

ROGAN JOSH

Moving ahead, we bring you the signature dish from our very own Heaven on Earth. Rogan Josh is a delicacy from Kashmir that is stuffed with nuts and dry fruits along with fiery spices which gives warmth to the body. Soft lamb meat is cooked to perfection in traditional spices to make a hot and delicious dish which guarantees to protect you from the chilly winter winds.

What do we need to make Rogan Josh?

  • 1 kg mutton cut into medium pieces

  • 4 tablespoon oil

  • 1 teaspoon asafetida

  • 2 cinnamon sticks

  • 6-8 cloves

  • 4-6 pieces wild turmeric

  • 5-6 whole black pepper corns

  • 4 black cardamoms

  • 1 table spoon Kashmiri Red Chili powder

  • Dry ginger powder and coriander powder each

  • 2 teaspoons fennel seed powder

  • 1 cup thick yogurt

  • Roughly chopped nuts and salt to taste.

rogan_josh @TheRoyaleIndia

How do we make Rogan Josh?

  • We start by heating oil in a thick bottomed pan, then adding in the asafetida, cinnamon, cloves, black peppercorns and black cardamoms, sautéing them till fragrant.

  • Add in the mutton pieces to the pan and stir constantly till the mutton turns reddish brown in color.

  • Add in some water and continue cooking on a low heat stirring the mutton constantly.

  • Add in the Kashmiri chili powder, fennel powder, dry ginger powder, coriander powder and salt.

  • Then add in the yogurt and two cups of water and let it cook till the mutton is tender stirring occasionally. Garnish with chopped nuts and serve hot with Naan bread.’

UNDHIYO

Every Gujarati household makes the traditional winter dish of Undhiyo during winter. Undhiyo is the winter specialty from the vibrant state of Gujarat which is made with a vegetable called ‘Papdi’ which grows during the winter months. Undhiyo is made by tossing together papdi and other heat generating vegetables such as potatoes, sweet potatoes, peas, raw bananas, yams and eggplants along with traditional hot spices and Methi Muthiyas which are made with fenugreek seeds to make an oily and fiery dry stew and is eaten generally with puris or hot phulkas.

What do we need to make Undhiyo?

  • 100 gms papadi

  • 100 gms raw bananas chopped

  • 100 gms yams cubed

  • 100 gms eggplands slit

  • 100 gms Methi Muthiya

  • 4-5 green chilies chopped, 1 tsp grated ginger

  • 2-3 cloves of garlic crushed

  • 1 tablespoon coriander roughly chopped

  • 1 tsp wheat flour

  • 4 tablespoon oil

  • ¼ tsp asafetida

  • ½ tsp turmeric powder

  • 1 tsp carom seeds

  • ½ tablespoon sugar

  • salt to taste and lemon juice

undhiyo @TheRoyaleIndia

How do we make Undhiyo?

  • We start by making a paste of chilies, ginger, garlic and coriander.

  • Rub the paste along with oil to the vegetables and marinate for half hour

  • Heat oil in a deep pan and deep fry the vegetables and cook them for 4-5 minutes.

  • Add the beans, turmeric, carom, and salt to the pan.

  • Then add coriander, lemon and sprinkle some water to the mixture. Lastly add sugar and stir. Serve with Puris or rotis.

VEGETABLE BHAJIYAS

 

Lastly, what more comforting would be than sitting in the winter cold and eating hot Vegetable Bhajiyas? This comfort food has been eaten during the rainy season with a piping glass of hot tea and can be an apt accompaniment for those chilly winter evenings. The fritters can be made with any kind of vegetables ranging from potatoes, onions to eggplants and for the non-vegetarians it can be adapted by replacing the vegetables with chicken or shrimps.

What do we need to make the Bhajiyas?

  • 250 gms besan

  • 500 gms of assorted vegetables such as potatoes, cauliflower, onion, spinach leaves, thoroughly washed sliced or chopped accordingly

  • 2 tablespoons of coriander, mint and fenugreek leaves each2 green chilies finely chopped

  • 2-3 cloves of garlic crushed

  • Salt and chili powder to taste and oil to fry

bhajiyas @TheRoayleIndia

How do we make the Bhajiyas?

  • Place all the vegetables in a bowl and sprinkle with salt and all the spices.

  • Leave them for half hour as the water is soaked away from the vegetables.

  • Sift through the besan along with water and mix till the vegetables are bound together with the besan.

  • Adjust the water accordingly in the Besan and vegetable mixture.

  • Heat the oil in a deep frying pan and add in medium size blobs of the mixture and fry them gently till they turn golden brown and crisp.

  • Put them on absorbent paper and serve hot with tomato ketchup or chutney


Spread the love

Further reading: Indian recipes, winter food recipe
Categories: Food and Drinks, Indian Food, Recipe Corner