The winter season is the time for indulgence  and delicious food all thanks to seasonal veggies and greens that are available in abundance. Here are some of the lip-smacking regional recipes by our super moms that are a must-try this season .

Undhiyu-Gujarat Special

Keerai Kootu -Tamil Nadu Special

Sai Bhaji & Bugal Chaval-Sindhi Special

Sarson ka Saag-Punjab Special

Methi Palak Chane ka Aalan-Rajasthan Special

Kulthi Dal -Himachal Special

 Undhiyu-Gujarat Special

winter

Undhiyu is classic Gujarati preparation of organic vegetables an d fenugreek dumplings cooked in fresh and organic spices. The perfect time to eat Undhiyu is during the winter when all the vegetables are easily available in the market. The traditional recipe that is very popular is from Surat, called Surti Undhiyu. One vegetable which we are going to use is also called Surti Papadi.

The name originates from the word “Undhu” means Ulta or“upside down”. Traditionally Undhiyu is cooked in an earthen pot (matka) which is sealed and placed upside down in a fire pit dug in the ground. The slow cooking in the earthen pot gives the dis h a rustic flavour and unique taste.

Today what I am sharing with you is the modern, fast version of Undhiyu which I learnt from my mom. If you plan from 2-3 days it is extremely easy to make at the final stage.Winter vegetables almost look like riot of colours and trust me they taste yummy as well as meet all the nutritional needs.

Step 1:

Ingredients needed for making Methi Muthiyas:

  • 2 cups chopped fenugreek leaves
  • 1 cup chopped coriander leaves
  • ½ cup wheat flour
  • ½ cup besan
  • 2 tsp ginger-garlic paste
  • 3 tbsp sugar
  • 1 tsp chilli powder
  • A pinch of soda
  • 3 tbsp oil
  • Salt to taste
  • Oil for deep frying
  • Water 1 tbsp (as needed)

Method:

  1. In a bowl mix all the ingredients except oil for
  2. Add water, little by little, till all the ingredients come together to form a dough
  3. Heat oil for deep frying on medium
  4. Grease your palm with oil and make oval shaped
  5. Deep fry muthiyas and keep them

 Step 2:

  • 1 cup potatoes (cut into pcs)
  • 1 cup raw bananas (cut into pcs)
  • 1 cup purple yam (Kand) (peeled and cut into pcs)
  • ¾ cup yam (suran) (peeled and cut into pcs)

TIP: While cutting yam, peel it and soak it into salty water and cut as otherwise it is too sticky.

Method:

  1. Boil potatoes, banana, purple yam and suran just for the duration of one
  2. Now deep fry or shallow fry it. Sprinkle salt and keep

 

Step 3:

  • 1 ½ cup surati papdi (Indian flat bean) Stringed and cut into halves
  • ½ cup fresh tuvar dana (pigeon peas)
  • ½ cup hara chana
  • 1 tsp carom seeds

Method:

Pressure cook Tuvar dana, hara chana and surati papadi with salt and carom seeds. Keep aside.

Step 4:

  • 11-12 small Brinjal
  • 1 tbsp fresh shredded coconut
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp besan
  • 1 tsp turmeric powder
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • Salt to taste

Method:

  1. Mix all the ingredients, except Brinjal, in a bowl 
  2. Cut the Brinjal and cut it in a criss-cross pattern (4 slits) keeping the stem
  3. Stuff the brinjal with stuffing
  4. Lightly grease the microwave-proof glass bowl and arrange the Brinjal. Drizzle some oil and microwave it for 7-8 min on 800W. (In my house Brinjal is less favourite so I added only 2-3 pcs)

Other Ingredients:

  • 3 tbsp oil
  • 2 tsp asafoetida
  • 1 tsp carom seeds
  • 4-5 tomatoes puree
  • 3 tbsp Undhiya masala powder

(if you don’t get it, add garam masala powder )

  • 1 tbsp sugar
  • Salt to taste
  • Coriander and shredded coconut for garnishing 

winter

Final Assembling:

  1. Heat oil in pan and add carom seeds and
  2. Add Tovar dana, hara chana and mix
  3. Now add surti papadi, stuffed Brinjal, yam, potatoes, banana, and purple yam one by
  4. Add the remaining stuffing masala, tomato puree and mix well. Let it cook for 5
  5. Now add Undhiya masala, salt, sugar and fried muthiya. Mix ev erything
  6. Let it cook again for 5-6
  7. Garnish with lots of coriander leaves and
  8. Serve Undhiya with puri and Jalebi

 

Recipe by

Shailee Mayur Shah– Founder :Shailee’s Cooking 

 

 

 

 
 Sai Bhaji & Bugal Chaval( Brown rice )-
Sindhi Special

winter

 

 

Sai in sindhi means green. The name has been given to this dish because of the abundant use of Greens. It is ideally accompanied by Bhugal chaval – meaning browned rice. But is equally delicious with Roti’s.
My mom and grandmom always made this dish for us growing up and I am so pleased when my kids eat this. Of course I’m over the moon when they ask for seconds !!
Each Sindhi household will have a variation to this recipe! But here is mine.

Ingredients

  • 1 bunch Palak ( Spinach)
  • ½ bunch Methi (Fenugreek)
  • ¼ bunch Dhania (Coriander )
  • 1 Medium potato roughly diced
  • 1 medium Onion chopped
  • 2-3 carrots chopped
  • 10-12 beans chopped
  • 4-5 small brinjals (chopped and kept in water )
  • One handful of Channa dal ( washed and soaked)
  • Ginger two inches long – finely chopped
  • 4-5 cloves of garlic chopped
  • 2 green chillies chopped ( more if you want it spicy )
  • 3 medium tomatoes finely chopped
  • Dry masalas
  • Oil

Method

Wash all the greens together and slice them fine. Leave to drain in a colander
In a large pressure cooker heat 2 tsp oil .Add the onions and sauté . Add garlic , ginger and green chilies After a minute add potato, carrots , beans .Stir well. Add brinjals and channa dal. Sauté for 2- 3 minutes.
Lower the gas flame. Place the greens on top . Scatter the tomatoes and add 1 tsp each of haldi / dhania powder/ Jeera powder / Salt o taste ( about 1 heaped tsp ) . Add two tsps amchur powder .Add red chilly powder if you like it really spicy.
Fit the lid on the cooker. Let one whistle come and then lower the flame. Once 3 whistles come, let cool. Open the cooker . With a wooden Math ( round whisk) flatten the veggies. Churn as you would a lassi. Give a tadka of one tbsp ghee with ½ tsp Hing. If you find the Sai Bhaji too thick you may add ½ cup of water.

Bhugal Rice

Ingredients

  • One cup Rice washed and drained
  • One onion finely sliced
  • ½ tsp sugar
  • 2-3 pcs of elaichi.
  • Laung,dalchini & black pepper

Method

In a pressure cooker add One tbsp oil. When hot add the sugar.. Once the sugar turns brown add the onions and keep sautéing till the onions are brown . Add the whole spices. Add one tsp salt ( more as per taste ) . Add rice . The rice should take on the mild colour of brown. If you want a rich brown fry the onions more and add another onion.
Cook the rice with two cups of water .

winter

 
 
Sindhi Sai Bhaji uses a TON of veggies.. so we do have leftovers ! So we make sai bhaji tikkis.. Squeeze 1-2 slices of bread in water , add to sai bhaji , a dash of salt( chilli powder if you want it spicy ) Shape into cutlets and pan fry till brown. 
 
 
 
 
 Recipe by
Upasana Mahtani Luthra : Director PR,Events & Book Club at GurgaonMoms
 
Methi Palak Chane ka Aalan-Rajasthan Special

winter

 

 

Onset of Winters are just not chilly evenings, cosy blankets or a hot cuppa coffee! winter season brings with it many green vegetables which otherwise are not available throughout the year at all places. Amongst the many are Methi saag(fenugeek leaves), green spinach leaves, Chana Saag leaves (Chickpea plant leaves), Sarson ka Saag (mustrad leaves)etc.

 
Variety of curries and Saag can be prepared which are not only rich and different on your taste buds but the combination of these add unique flavor and healthy side to it.
 
One such very simple yet unique Saag i prepare is Methi +  Palak(Spinach)+ Chana Saag ka Aalan. This is a regional dish of Rajasthan and UP prepared in winters. “Aalan means adding flour into cooked leaves”. This flour can be Makke ka aata( flour made from corn grains), Bajra aata( flour made out of Bajra millet after proper cleaning, peeling and grinding).  Even chickpea flour (Besan) can be used if the other variety is not available. The things that are important to have the most authentic taste is the texture of the curry or “Aalan” as we say ,after cooking with the flour and the tadka( tempering).
 
Here is the receipe of Methi Palak and Chane ka Aalan:
The ratio of these 3 leaves mixture should be 2:1:1 (Methi+Spinach+Chana) respectively.
 
 
Ingredients:
 
1/2 kg Saag or green leaves as mentioned in the above ratio.
4-5 tbs of Makke ka Aata (Makke ka Flour)
3 cups of water
 
PS: Dalia is different from Flour. Dalia is cracked wheat in thick texture, Flour is refined grinded form.
For Tempering (Tadka)
5-6 garlic Pods
2-3 green chillies
1/2 tbs of cumin seeds
1/4th tbs Asfoedita (Heeng)
1 /2 tbs of red chilli powder
2-3 dry (Sabut) red chillies
3 tbs of Desi Ghee
Salt to taste
 
Method
  • Clean the leaves in a big strainer under running water. Chop leaves finely. 
  •  In a bowl make a mix the flour (aata) in water in a smooth texture so that it gets mixed easily without lumps.
  • Boil the water in a heavy bottom deep pan on high heat . Once the water is boiled , add the chopped green leaves along with the flour smoothie.
  • Add 1 tbs Salt
  • Keep stirring this until on a mid to low flame, until the flour gets mixed in  the water . Initally , it may show some froth coming up the pan due to flour taking time to mix but gradually it will be in equilibrium level with the water and leaves. 
  • In between you can close the lid and let it boil while stirring in between for another 20mins at low flame. Stirring in between is a must to do.
  • The vegetables should be loose and not mushy and the stirring spoon should be able to freely move in the pan.
  • You may add water if the curry gets thick and more salt if needed. The idea is to keep it in the form of not so watery consistency. More of a Soup kinda texture is to be achieved. 
  • Keep boiling for another 10 mins
  • Remove from heat once its done.
For Tempering:
  • Crush and chop garlic and green chilies. 
  • Heat ghee in small pan.
  • Add -cumin-asafoetida , garlic-chilies once the ghee is hot.
  • Add Red chilli powder and dry red chillies. ( Pls reduce the quantity if you dont want to be very spicy).
  • Pour this tempering in the  cooked Aalan (close the lid as soon as you add tadka in Aalan).
  • Leave the Aalan with close lid for 5minutes.
  • Top up with extra ghee and Serve hot with Ghee Roti.
PS: In Interior towns and villages of Rajasthan, people use butter milk( Chaach) instead of Water). This adds to the flavour and the butter milk gives it a new texture and taste.
 
In winters its a bliss to have a hot bowl of Aalan along with Phulkas, Missi roti or Bajra Roti. It can be taken separately as a soup dish as well during the chilly winter evenings even to soothe the throat. 
 
Enjoyed most when served sizzling Hot!!
 
 
 
 
 
 
 
       Recipe by
Keerai Kootu -Tamil Nadu Special

 

Keerai in tamil means spinach ( any variety)

Ingredients
  • Keerai( any types of greens) – 1 bunch
  • Tuar dal or Yellow moong dal – 2 tbsp
  • Grated coconut – 2tbsp
  • Salt – as required
  • Sambhar  Powder/Red Chilli Powder  1 tsp(optional)
 
For tempering:
  • Mustard seeds – 1 tsp
  • Urad Dal – 1 tsp
  • Jeera – 1 tsp
  • Red chilli – 2 or 3
  • Hing – 1/2 tsp
  • Curry leaves
  • Asafoetida

Method 

Take Tuar dal or yellow moong dal and cook till soft.

Wash the greens and chop them finely.

Place the chopped Greens in a heavy metal pan. Add jeera, salt, sambar powder (if you like it spicy) and turmeric powder. Cook the greens in slow flame. No need to add water since it will cook in its own water content. When it is cooked, add cooked dhal mashed well. Keep the stove in low flame. Meanwhile grind grated coconut, jeera to a paste and add to the greens and mix well. 

For tempering

Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add red chilli, urad dhal, asafoetida powder and fry it for a while and add this to the greens. 

Your keerai Kootu is ready to be served with hot rice and ghee.

 

 

Recipe by

Sarson ka Saag-Punjab Special

winter

 

Ingredients

  • Sarso Saag – 400 grams
  • Spinach – 100 grams
  • Bathua – 100 grams
  • Tomato – 3 (250 grams)
  • Onions – 2 (200gms)
  • Green chilly – 3
  • Ginger paste – 1 inch piece
  • Desi gheel – 2 to 3 tbsp
  • Maize flour – 1.5 tbsp
  • Asafoetida – 1 pinch
  • Red chilly powder – 1/4 tsp
  • Salt – Less than 1 tsp or as per taste

2nd Tadka

  • 2tbsp Desi Ghee
  • 2 – 3 slit green chillies
  • 3 dry red chillies whole

Method 

Add sarson leaves, spinach and  bathua leaves in a pressure cooker.. Close the pressure cooker with a lid and cook until one whistle on slow. After it simmers once, turn off the flame and let the steam escape on its own.

Heat 2 tbsp oil in a wok. When the oil is hot add finely chopped onions and saute till they become slightly brown to this add ginger and garlic paste, chopped green chillies…Saute for another 2mins now add finely chopped tomatoes and saute till the time the masala separates from the oil.

Now carefully grind the Saag and add it to the masala. Add the maize flour making sure no lumps are formed. Add red chilli powder along with salt. 

Cook on low flame for 10 to 12 minutes. Do stir the saag after every 1 to 2 minutes.

In a stearate kadhai add 2 tablespoons of Desi Ghee, add finely chopped garlic with slit green chillies and dry red chillies..Once the garlic changes colour slightly add this tadka on the ready saag and serve hot with makki di roti 

Recipe by

 Kulthi Dal-Himachal Special

 

 

 

 Kulthi dal is rich in iron, kulthi dal helps keep your hemoglobin levels right balanced. This also helps in solving the problem of high as well as low menstrual flow. It helps in dissolving kidney stones.It helps in detoxifying the body and fight against flu and cold.it is a rich source of complex carbohydrates.this Helps prevent diabetes.
This dal curbs your hunger pangs and helps you do shed those extra kilos
Kulthi dal has a “garam taseer” hence it is mainly cooked during the winter season.
 
Ingredients
  • Kulthi dal-1 bowl(soaked over night)
  • Onion-1medium sized,finally chopped
  • Green chillies-two,finally chopped
  • Ginger garlic paste-1teaspoon
  • Jeera powder-1tea spoon
  • Dhania powder-1teaspoon
  • Jeera-enough for seasoning
  • Heeng-just a dash
  • Haldi-half teaspoon
  • Pure ghee-1spoonful
  • Salt-according to your taste
  • Coriander leaves-for garnishing
  • Imli/tamarind pulp or lemon-as per your taste
Method
Soak the dal overnight,in the morning either drink the water(it has huge health benefits for kidney stone)or use the same water for boiling
Add haldi and salt and boil for ten mins(this dal takes time to soften)
In the meanwhile take desi ghee in a pan,heat it up and add jeera and heeng
Add finally chopped onion and green chillies along with ginger garlic paste
Cook till ghee comes to the sides of the pan.
Now add a bit of imli pulp,dhania podwer and red chilli powder too.
Simmer for sometime till the pulp is well cooked
Now add your boiled dal to it…let it cook for two mins
Add green coriander .
Before serving,I always add a dollop of desi ghee,it taste divine
You can eat it with rotis or steamed rice.
This is very beneficial in winters season.
 
Ps:I usually make dhania chutney with it,goes well.
Enjoy the taste of Himachal.:)
 

Recipe by