Happy Makar Sankranti. Makar Sankranti is associated with til ke laddoos which have goodness of jaggery and seasame seeds.
A bowl of white seasame seeds
A bowl of Jaggery
one tsp of desi ghee
First saute seasame seeds in desi ghee for 7-10 mins at low flame.
Now pour jaggery and little water into a pan to make jaggery syrup. Prepare a right consistency , to check drop a little bit of jaggery syrup into a bowl of water . If it didn’t get dissolved. It is the perfect consistency. Now mix seasame seeds into this syrup and mix well.
Now make laddoos quickly when it is little warm. Once it get cooled laddos will not take shapes.
P.s. Being hot it is not easy to make laddoos so please apply some water on hands.
Here is another winter delight. This is the time when laal mirch is abandoned in a vegetable market. But only for 2-3 months. So it is the best time to prepare this pickle. This can be stored for almost a year.
250 gms laal mirch or red pepper
250 ml mustard oil
spices: 50 gms cummin seeds, kalonji seeds, fennel seeds, methi seeds, red chilli powder, aamchur powder ( dry mango powder) ,100 gms mustard seeds powder( rai powder), salt
First we will wash laal mirch and keep it in sunlight to get dry for one day. Next day cut all the mirch from the top and take out all the seeds from inside with the help of knife. Make sure don’t cut mirchis.
Now roast all the spices, roast them and make powder of it. Mix all these soices with the seeds taken out. Mix 2 tbsp oil into this mixture and mix properly.
Now stuff this mixture into mirchis. Make sure stuffing will full all the mirchis. Put all the stuffed mirchis into a box and pour all the remaining oil into the box. Keep it in the sunlight for 2-3 days. Home made pickles are ready to eat with chapatis, paratha, curd or rice.
Another treat of winter samosas. Home made aaloo matar samosa is more healthy because it does not contain trans fat. Try to make this at home . It’s time taking but anything for kids and health.
1/2 kg all purpose flour
1 bowl suji(semolina) soaked
1tsp of ajwain(carrom seeds) and mangrail(black caraway seeds)
2 tbsp vegetable oil
a pinch of salt
1/2 kg potatoes boiled and peeled
100 gm pees boiled and peeled
1tsp of cummin seeds, red chilli powder
1/2 tsp turmeric powder
2 green chillies chopped
1 tsp coriander powder
1/2 tsp garam masala
salt as per taste
1/2 tsp mango powder
vegetable oil for tadka and to fry samosas
for garnish: curd, green chutney and red chutney
First make a dough as mathri ( recipe given earlier in blog). Mash all the potatoes and peas. Mux all spices except cummin seeds. Now make tadka of cummin seeds and saute mashed potatoes mixture very well. Leave it to get cool.
Now make small balls from dough and roll with rolling pin of 4 diameter and cut it half. Take half portion and apply some water on sides and make a cone and fill the stuffing and close it now deep fry at medium flame.
Now garnish it with curd, green chutney and red chutney. And serve the hot spicy chaat.
Gajar ka halwa is an age old sweet from India which is very popular in winter season. It is very healthy as it has goodness of carrots and milk.
1/2 kg carrots
1/2 kg full cream milk
1/2 tsp cardamom powder
100 gms jaggery powder
2 tbsp desi ghee
25 gms cahews
First we will wash all the carrots. Then peel and grate the carrots.
Take thick bottom pan and boil the milk. Now add grated carrots into it and keep the flame low. Stir it occasionally. When milk and carrots will get assimilated and halwa is somehow dry add desi ghee and saute it for 5 mins. Now add jaggery powder and mix it well. We used full fat milk here so we don’t need khoya. Saute halwa and garnish it with cahews. Serve hot in winter.
Methi gond ke laddoo are the sweetest treat in north India during winter. This year winter is more chilling and early too. The winter treat is here .
100 gm gond, methi daana
200 gm almonds
one small coconut
100 gm pistachio
25 gm white sesame
25 gm poppy seeds
1/2 kg wheat flour
250 gm jaggery/jaggery powder
250 gm to 1/2 kg desi ghee as per choice
150 ml milk
First we will make a powder of methi seeds and soak it into milk for 2 hrs.
In between fry all the dry fruits and gond in desi ghee.
Make a powder of these dry fruits also. Saute wheat flour in desi ghee. Here desi ghee is to be used as per taste.
Mix all the ingredients including soaked methi powder. Now put the jaggery powder with very little water at very low flame to get melted. Now add this into other mixed ingredients. make laddos when it is little warm. Once it will get cool it will be difficult to make laddoos .
Look tasty and healthy laddos are ready. It can be stored for many days. Enjoy the winter delicacy.
First chopped all the veggies. Take a pan , put the oil in it. Add mustard seeds. When seeds clutter add onion and saute for 2-3 mins then add remaining vegetables. Saute them at low flame for 5-6 mins. Now add all the spices and cooked rice. Saute them at medium low flame for another 5-6 mins. Now cover it. After two mins garnish it with coriander leaves and serve hot vegetable rice in this winter. This is easy and hassle free recipe.
Chowmein is a Chinese cuisine. Today We will prepare it in Indian style.
250 gm noodles
100 gm cabbage, one capsicum, 2 onions, 2 carrots
one tbsp of soy sauce, vinegar, one tsp of chilli sauce, tomato ketchup
one pinch of ajino motto
tsp of ginger garlic paste
Chopped all the veggies or grate it or make juliens as you prefer. Take a tsp of vegetable oil in a pan and saute onions till golden brown. Now add other veggies and saute till get soft . Add ginger garlic paste and cover it. Now boil noodles . When boiling it add little salt and vegetable oil in water. When get boiled strain it and wash it thoroughly in cold water. Add vegetable oil and toss it. This process will prevent noodles to get sticky. Now add these noodles into the vegetable’s pan and mix well. Add all other ingredients and mix well. Hot , tasty and spicy chowmein is ready to serve.