Winter is season to experiment has weather is cool and one can prepare hot meals for family and friends especially grilled food and hot piping tea coffee soups and milk based drinks are a must in every household I will be sharing some of my winter family delicacies with all of you shortly. I hope you will make them and enjoy them has they do in my family. Winter according to me is time to be cosy in a blanket having piping hot cocoa in one hand and eating freshly oven baked cookies in the other. I also like to have chai with namkeen and piping hot snacks. Soon I will be writing some recipes till then enjoy winter time holidays and seasons greetings to all of you I am antcipating for a new year blast also christmas isnt far Yipeeeeeeeee my favourite season has come.
Winter Soup for the soul
Ingredients :
1 cup boiled chicken
1 cup boiled macroni
1 onion chopped finely
1 tsp garlic chopped finely
1 tsp ginger grated
1 tsp mixed dry herbs
1 cup chopped tomato
2 tsp coriander leaves
1/2 tsp pepper
1 seasoning cube
2 tsp butter
2 tsp oil
salt to taste
3 cups water
Method :
In saucepan pour in oil and butter and add garlic and ginger then add onion fry till turns light brown then add tomatoes add dry herbs, spices and seasoning then add chicken and fry for 2min then add macroni pasta and water and boil and add coriander leaves and serve piping hot with garlic butter bread.
Hot chocolate milk
Ingredients :
500ml boil milk mixed with 2 tsp of cocoa
2 tsp fresh whipped cream for garnish
2 tsp chocolate syrup
2 tsp chocolate liquoer or brandy
Method :
In a bowl add above ingredients and mix well with blender and serve hot by garnishing with whipped cream and chocolate shavings.
Pakoras
Ingredients :
1 cup paneer cut into strips
1 cup capsicum strips
1 cup babycorn strips
1 cup cauliflower flowrets
1 cup potato slices
1 cup brinjal slices
1 cup bhindi also stuffed with chilly powder and amchoor
1 cup bhavanagri chillies stuffed chilly powder and amchoor
2 cup besan
1/2 cup riceflour
1/2 cup wheat flour
water added for batter consistency
salt to taste
1/2 tsp ajwain
1/2 tsp haldi
1/2 tsp jeera
oil for deep frying
Method :
In a kadai boil oil till ready for frying and then in a bowl mix besan and dry spices and 2tsp hot oil for mohan then dip the veges in the batter and deep fry till crisp serve with ketchup and green chutney
Masala Chai
Ingredients for Chai masala :
20 gm white pepper
20 gm soonth
100 gm black pepper
10 gm cinnammon
20 elachi
10 gm nutmeg
Roast and grind above ingredients into fine powder and yield is 200gm
Ingredients for Chai :
1 cup water
1 tsp grated ginger
2 tsp tea leaves
2 tsp sugar
1/2 tsp chai masala
1 glass milk
6-7 mint leaves
Method :
In a saucepan boil water and add tea leaves and boil then add the above ingredients and boil for 2 min and strain tea and serve piping hot with pakoras
Til or Sesame Laddoo
Ingredients :
1 cup white sesame or Til roasted
1/2 cup black sesame roasted
1/4 cup jaggery
1 tbsp sesame oil or desi ghee
1/2 tbsp soonth powder
1/2 tbsp gantola powder
1 tbsp magaz or melon seeds
1 tbsp Badam
Method :
In a kadai add ghee or oil and melt jaggery then add soonth and gontola powder then add roasted sesame and add badam and mix well then remove from flame and keep to cool on a greased tray then when cooled make balls and serve.
Handi Biryani
Ingredients :
1 tbsp ghee
1tsp whole spices mixture of bayleaf cloves cinnamon and elachi
1 onion chopped finely
1 tbsp ginger garlic paste
1 tbsp kitchen king masala
pinch of haldi
1/2 tsp pepper powder
1 tbsp red chilly powder
1 tbsp kasoori methi
3 tomatoes chopped
1 1/2 cup mixed boiled vegetables or 2 cups cooked chicken pieces
1 tsp green chilly chopped
6-7 cloves and piece of coal in a vati add tsp of ghee
1 cup cooked rice
Method :
In a nonstick handi add ghee and whole spices then add onion and fry till brown then add ginger garlic pastes and all dry spices then tomatoes and fry till leaves oil then add kasoori methi and vegetables and add then give a smoke effect to vegetable by keeping vati wih hot coal on it putting cloves adding ghee to it then cover the handi and give them for 2 min then remove the vati with tongs and add rice and split green chillies and coriander and pudina leaves and tsp of ghee and 2 -3 tsp kesar dissolved iwater for flavour and close handi with lid and keep to cook for 2-3 min on fast flame and 3-4 min on slow flame. Serve with raita
Carrot Halwa
Ingredients :
1 kg carrot
250 ml milk
250 gm sugar
1tsp elachi
1/2 cup dryfruits
1 cup desi ghee
Method :
In a kadai add ghee then add carrot and fry till water dries then add sugar and milk and dryfruits and cook till the mixture leaves sides add elachi and close flame and garnish with dryfruits and serve hot.
Winter Soup for the soul
Ingredients :
1 cup boiled chicken
1 cup boiled macroni
1 onion chopped finely
1 tsp garlic chopped finely
1 tsp ginger grated
1 tsp mixed dry herbs
1 cup chopped tomato
2 tsp coriander leaves
1/2 tsp pepper
1 seasoning cube
2 tsp butter
2 tsp oil
salt to taste
3 cups water
Method :
In saucepan pour in oil and butter and add garlic and ginger then add onion fry till turns light brown then add tomatoes add dry herbs, spices and seasoning then add chicken and fry for 2min then add macroni pasta and water and boil and add coriander leaves and serve piping hot with garlic butter bread.
Hot chocolate milk
Ingredients :
500ml boil milk mixed with 2 tsp of cocoa
2 tsp fresh whipped cream for garnish
2 tsp chocolate syrup
2 tsp chocolate liquoer or brandy
Method :
In a bowl add above ingredients and mix well with blender and serve hot by garnishing with whipped cream and chocolate shavings.
Pakoras
Ingredients :
1 cup paneer cut into strips
1 cup capsicum strips
1 cup babycorn strips
1 cup cauliflower flowrets
1 cup potato slices
1 cup brinjal slices
1 cup bhindi also stuffed with chilly powder and amchoor
1 cup bhavanagri chillies stuffed chilly powder and amchoor
2 cup besan
1/2 cup riceflour
1/2 cup wheat flour
water added for batter consistency
salt to taste
1/2 tsp ajwain
1/2 tsp haldi
1/2 tsp jeera
oil for deep frying
Method :
In a kadai boil oil till ready for frying and then in a bowl mix besan and dry spices and 2tsp hot oil for mohan then dip the veges in the batter and deep fry till crisp serve with ketchup and green chutney
Masala Chai
Ingredients for Chai masala :
20 gm white pepper
20 gm soonth
100 gm black pepper
10 gm cinnammon
20 elachi
10 gm nutmeg
Roast and grind above ingredients into fine powder and yield is 200gm
Ingredients for Chai :
1 cup water
1 tsp grated ginger
2 tsp tea leaves
2 tsp sugar
1/2 tsp chai masala
1 glass milk
6-7 mint leaves
Method :
In a saucepan boil water and add tea leaves and boil then add the above ingredients and boil for 2 min and strain tea and serve piping hot with pakoras
Til or Sesame Laddoo
Ingredients :
1 cup white sesame or Til roasted
1/2 cup black sesame roasted
1/4 cup jaggery
1 tbsp sesame oil or desi ghee
1/2 tbsp soonth powder
1/2 tbsp gantola powder
1 tbsp magaz or melon seeds
1 tbsp Badam
Method :
In a kadai add ghee or oil and melt jaggery then add soonth and gontola powder then add roasted sesame and add badam and mix well then remove from flame and keep to cool on a greased tray then when cooled make balls and serve.
Handi Biryani
Ingredients :
1 tbsp ghee
1tsp whole spices mixture of bayleaf cloves cinnamon and elachi
1 onion chopped finely
1 tbsp ginger garlic paste
1 tbsp kitchen king masala
pinch of haldi
1/2 tsp pepper powder
1 tbsp red chilly powder
1 tbsp kasoori methi
3 tomatoes chopped
1 1/2 cup mixed boiled vegetables or 2 cups cooked chicken pieces
1 tsp green chilly chopped
6-7 cloves and piece of coal in a vati add tsp of ghee
1 cup cooked rice
Method :
In a nonstick handi add ghee and whole spices then add onion and fry till brown then add ginger garlic pastes and all dry spices then tomatoes and fry till leaves oil then add kasoori methi and vegetables and add then give a smoke effect to vegetable by keeping vati wih hot coal on it putting cloves adding ghee to it then cover the handi and give them for 2 min then remove the vati with tongs and add rice and split green chillies and coriander and pudina leaves and tsp of ghee and 2 -3 tsp kesar dissolved iwater for flavour and close handi with lid and keep to cook for 2-3 min on fast flame and 3-4 min on slow flame. Serve with raita
Carrot Halwa
Ingredients :
1 kg carrot
250 ml milk
250 gm sugar
1tsp elachi
1/2 cup dryfruits
1 cup desi ghee
Method :
In a kadai add ghee then add carrot and fry till water dries then add sugar and milk and dryfruits and cook till the mixture leaves sides add elachi and close flame and garnish with dryfruits and serve hot.
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