India is known for its diverse cultures and traditions and winter food is no exception. India boasts a large variety of traditional cuisines and regional specialties. Winter is a season of indulgence with specialties’ that warm your soul. Gastronomy tourism across North India is a sinful experience in winters. With the approaching cold season and growing appetites, indulge in delectable warm delicacies, reserved exclusively for the chilly season.
Keeping the spirit high this winter season, Chef Pankaj Rawat, Chef de Cuisine at Hyatt Regency Dehradun - the heart of the hills brings a plethora of recipes to keep you warm this winter.
Indulge-in these sumptuous, classic Indian recipes, straight from the kitchens of Hyatt Regency Dehradun, to your home.
1. Sarso Ka Sag
Ingredients
- 1 bunch mustard leaves / sarson ke patte
- ½ bunch spinach / palak
- 2 clove garlic (chopped)
- 1 inch ginger (chopped)
- ¼ onion (chopped)
- 2 chilies
½ tsp salt - 1 cup water
- Other Ingredient
- 2 tbsp cornmeal / makki ka atta
- 2 tbsp ghee or butter
- pinch hing / asafetida
- 2 clove garlic (finely chopped
- 1 inch ginger (finely chopped)
- 1 chili (slit)
- 1 onion (finely chopped)
Method
Step 1
Wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ b bunch spinach (palak). Also, add bathua leaves if available
Step 2
Take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chili and ½ tsp salt
Step 3
Add 1-cup water and pressure cook for 4 whistles. Mash until coarsely ground
Step 4
Further, add 2 tbsp of makki ka atta and mix well. Cook for 5 minutes or until the mixture thickens. Keep aside
Step 5
Now in a large kadai, heat 2 tbsp ghee, and sauté 2-clove garlic, 1 inch ginger and 1 green chilli
Step 6
Further sauté 1 onion until it turns golden brown.
Step 7
Add in cooked and mashed leaves and mix well. Continue to cook for 4-5 minutes or until the saag is cooked completely
Step 8
Finally, enjoy sarso ka saag with makki ki roti or with chapatti
2. Nihari Gosht
Ingredients
· 1 Kg meat
· 2 tbsp refined oil
· 3-4 Green cardamoms
· 1 tsp whole cinnamon
· 2 black cardamoms
· 2-3 Bay leaves
· 1 tsp turmeric powder
· 1/4 cup water
· 1 tsp ginger-garlic paste
· 1 tsp coriander powder
· 1 tsp red chili powder
· 1 tsp garlic (ground), fried
· 1 tsp onion (ground), fried
· 3 tbsp yogurt (beaten)
· 2 tsp gulab jal
· 2 tsp garam masala
· 1/2 tsp nutmeg-cardamom powder
· 1/2 tsp saffron, soaked
· to taste Salt
· Few drops of Ittar
· Wheat dough (for dum)
· For garnishing- fresh coriander and ginger julienne
Method
Step1
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves
Step 2
Add the meat and sauté until lightly fried
Step 3
Add salt and turmeric and mix well
Step 4
Pour in the water, cover the pan and cook
Step 5
Once it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste and onion paste
Step 6
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron, cover and cook for 2-3 minutes
Step 7
Now transfer the meat in a heavy bottom pan and strain the gravy
Step 8
Add a few drops of itar and cover the pan
Step 9
Seal it with the wheat dough and cook on slow fire
Step 10
Once ready, garnish with fresh coriander and ginger juliennes and serve.
3. Bajre ki Raab
Ingredients
- 1 tbsp of Ghee
- 1 ½ tbst of bajra (millet flour)
- 1 tbsp of Graded jagery
- 1/8 tbsp of carom seed (ajwain)
- 1/8 tbsp of dry ginger powder
Method
Step 1
Heat the ghee in nonstick kadhai add bajra flour and sauté on medium flame for 2 minutes till the flour turn light brown in colour
Step 2
Add 1 cup of water and jaggery mix well and cook on medium heat for 2 minutes while stirring continuously with a whisk
Step 3
Add the carom seed and ginger powder mix well and cook in medium flame for 1 minute while stirring continuously with a whisk
Step 4
Serve piping hot bajra raab