Winter Special food recipe: India is filled with diverse cultures and cuisines, while in winters food cooked across India hits different, that delight-that yumminess in every bite. Along with winter season, the increasing appetite also approaches and i’s time to prepare delicious and warm delicacies that are reserved specially for the cold season. Ditch the stress for calories and dig into freshly made plates of food for winter in India.
1. Gajar Ka Halwa
It’s famous and a go-to desert during the winter time in every household. Just the view of hot-halwa immersed in ghee makes you tempt for it. Served with dry-fruits on top is just unavoidable, Gajar ka Halwa is a prepared in winters due to the availability of season’s best carrot. It is worth wait throughout the year.
Winter Special food recipe: Easy way to make Gajar ka halwa
- First, wash, peel, and grate the carrots. Add the carrots and a glass of water to a pressure cooker. Cook for 1 or 2 whistles.
- After the pressure cooker whistles, cool the cooker and strain carrots, squeezing out all the water.
- Now, take a deep pan and heat ghee in it. When the ghee is thoroughly heated, add the boiled carrots and sauté them over low heat for 8-10 minutes, until they turn light golden. Then, add milk and cook, stirring constantly, until the milk is well absorbed into the carrots.
- When the milk has almost evaporated and the carrots have softened and begun to change colour, add sugar. The halwa will become a little thin after adding sugar, but it will thicken again in a short while.
- Now, add cardamom powder and chopped nuts and mix well. Cook on low heat for 2-3 minutes, then turn off the heat.
- Carrot halwa is delicious when eaten hot. If desired, you can also enjoy it cold. If you consume nuts, you can add some dried fruit on top. This enhances the flavour. Carrots are rich in fibres, vitamin A, and antioxidants. They provide warmth to the body during winter and help boost immunity. Adding milk and dried fruit can make this dish even more delicious.
2. Sarson ka Saag
One more winter-special, Sarson ka Saag is a preparation of green sarson leaves, which is served with Makke ki roti a mush awaited and delicious Punjabi delicacy. This traditional dish is served mainly in winter with butter on top. The saag is filled with flavours and is a whole bunch of nutrients.
Easy way to make Sarson ka Saag
- First, wash and roughly chop the mustard greens, spinach, bathua, and fenugreek. Boil them in a large pot with a little water, salt, and green chilies. Cover and cook for 20-25 minutes until soft.
- Once cooled, use a hand blender or wooden masher to mash the cooked greens into a coarse paste.
- Heat ghee or butter in a pan. Add finely chopped garlic, grated ginger, and chopped onion and fry until golden.
- Add tomato puree and cook until the oil separates. Then combine greens with the base.
Add all the green vegetables to the pan and mix well. Now, add corn flour to thicken the greens. Cook on low heat for 15-20 minutes, stirring occasionally to prevent sticking. Add water if needed. - To prepare the tempering, heat ghee or butter in a small pan. Add the chopped garlic and fry until golden. Then sprinkle with red chili powder.
Pour this seasoning over the prepared saag. Serve hot with cornbread, a tablespoon of butter, jaggery, and chopped onions.
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