GOING GREEN – WINTER SPECIAL RECIPES

Winter is one of those seasons of the year for which we all wait for to enjoy the cool and chill breeze and air around us. We not only enjoy this season as it is a little break from the scorching heat and sweat. It gives us an opportunity to get out the warmers and the shawls,the wind sheaters and the sweaters as well for a change. Depending on the place, state of our country the winter season falls differently all across, speaking of north, it is one place where it’s a challenge most of the times to bear the chill but food is one of those elements which finds its true role well adaptative in our diets to maintain the body temperatures and overall health.

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Here are a few of my all-time favourite recipes for winter season, do try them out and enjoy the climate change to the fullest!

Recipe-1] HARA BHARA PULAO

Ingredients

Method

Basmati rice- 1 and a half cup, washed and soaked for 15 mins. Oil-2 tsp Ghee-1 tsp Bayleaf- 2 no Peppercorns- 4-5 no Cinnamon stick- 1 piece Ginger garlic paste-1 tsp Onions -1 cup sliced Tomatoes-1/2 cup chopped Green chilies-2 tsp chopped Salt to taste Fresh spinach-2 cups, blanched and chopped Fresh methi leaves- 1 cup, cut Fresh coriander leaves- 2-3 tbsp. chopped Green peas-1 cup boiled Cashews-2-3 tbsp. fried Raisins- 2-3 tsp Coriander powder-1 tsp Turmeric powder-1/2 tsp Red chilli powder1/2 tsp Water- as needed Green capsicum- ½ cup, cut Garam masala powder-1/4 tsp To serve with: Papad/pickle/raita/ chaas- as desired

1. Prepare all the ingredients for the recipe as listed. 2. Clean, wash and soak the rice. 3. Meantime start with the cutting chopping of veggies, greens and then start with the recipe. 4. To start cooking, heat oil and ghee in a pan add in the whole spices and then the sliced onions, saute them well until lightly browned and add little water gradually as needed. 5. Now add in the ginger-garlic, chilies and add in the rice and saute it for a minute, add in all the greens and salt, powdered spices and give it all a nice mix, add tomatoes, double the amount of water as compared to the rice. 6.Bring to a boil, simmer and cook until the rice is done and liquid is well absorbed, rice is moist and well risen. Turn off the flame, add fried nuts on top and serve the pulao with curd, raita, chaas, papad etc.

Recipe-2] HARIYALI EGG MASALA

Ingredients

Method

Oil-2 tsp Ghee-1 tsp Hing-1/4 tsp Cumin seeds-1/2 tsp Ginger-1 tsp chopped Garlic-1 tsp chopped Red chillies-1-2 slit Onion-1/2 cup chopped Tomato-1/2 cup chopped Fresh mint-1/2 cup Fresh coriander-1/2 cup Fresh methi-1/2 cup Fresh spinach-1 cup blanched and chopped Salt to taste Red chilli powder-1/2 tsp Coriander powder-2 tsp Turmeric powder-1/2 tsp Water as needed Boiled eggs- 4-5 no cut 1 x 2 Curd-2-3 tsp Fresh cream-2-3 tsp

1. Prepare all the ingredients for the recipe as listed. 2. Boil the eggs, shell them, cut 1 x 2 and keep aside. 3. To start cooking, heat oil and ghee in a pan, add in hing, cumin seeds, red chilies, ginger-garlic- chilies and saute for a few seconds, add in the onions, saute for a few seconds, add in tomato, salt and all powdered spices, little water and bhunao. . Add4. Once the masala cooks, a little oil leaves from the sides, add in the greens, curd, cream and mix well, simmer and cook for 3-4 mins, add a little water as needed, and finally get the masala cooking in around 5-6 mins. 5. Turn off the flame and add in the boiled cut egg pieces, dish it out and garnish as desired with ginger juliennes or so and serve hot, enjoy with phulkas, buttered pao, etc.

Recipe-3] MACHLI KHUSHNUMA

MACHLI KHUSHNUMA

Ingredients

Method

For the green masala: Fresh coriander- 3-4 cups cleaned Garlic-4-5 cloves, cut Tomatoes- 3-4 no cut Water-1/2 cup Ginger-1-inch piece cut Green chillies- 2-3 tsp cut To cook the masala: Oil-2 tsp Ghee-1 tsp Salt to taste Water-1/2 cup Turmeric powder-1/2 tsp Coriander powder-1 tsp Red chilli powder – ½ tsp Options for fish/ other varieties: Boneless chunky fillets of fish can be used here as per choice. Paneer cubes can be added too Chicken cuts can also be used To serve it with: Hot phulkas /rotis/ parathas etc.

1. Prepare all the ingredients for the green masala made with coriander in this case for the fish recipe. 2. Choose the fish and clean, wash, cut into thick chunky fillets or pieces so they don’t break a lot during cooking. 3. To start the recipe, heat oil and ghee in a pan add in the green masala paste, all powdered spices, salt to taste and little water and bring to a little boil. 4. Simmer and cook the masala for 2-3 mins, now add in the fish pieces into the masala and simmer, cover and cook the fish for 3-4 mins on each side and then check for doneness and garnish with fresh ginger juliennes, etc.

Recipe-4] METHI AUR PALAK WALE ALOO

Ingredients

Method

Oil- 2 tsp Ghee-1 tsp For the spice mix: Black cardamom-2 no Peppercorns- 4-5 no Cinnamon-1/2-inch piece Green cardamom-2-3 no Mace-1 small piece Cumin seeds-1/2 tsp Red chillies- 2-3 no Dry roast for 2-3 min, cool and grind to powder To cook the masala: Fresh methi-1 cup roughly cut Fresh coriander- 1 cup cut Spinach- 1 cup blanched, chopped Water-1/2 cup Salt to taste Hing-1/4 tsp Dry red chillies-1-2 Tomatoes-1/2 cup chopped,   Ginger-garlic paste-1 tsp Turmeric powder-1/2 tsp Coriander powder-1 tsp Red chilli powder-1/2 tsp Cumin powder-1/2 tsp For the choice of veggies: Peeled and Cubed Potatoes/ mushrooms/ Babycorn/ sweet potato/ carrots, etc To garnish: Fresh ginger juliennes Fried red chilli

1. Prepare all the ingredients for the recipe as listed 2. All the choices, of greens to be kept ready, cleaning and washing to be kept an eye on to ensure proper hygiene. 3. Heat oil and ghee in a pan, add in the hing, red chillies, cumin seeds, ginger, garlic, chillies and saute all of it well. 4. Add in the greens, tomato and salt to taste, powdered spices and bhunao for a couple of minutes, add a little water and add in potatoes, cover and simmer for 20 mins until done. Serve hot with rotis/ phulkas/ naans etc.

Recipe-5] SAAGWALA SAUNFIYA MURGH

Ingredients

Method

Chicken curry cuts- 750 gms Oil- 2 tsp Ghee- 2 tsp Bay leaf- 2 no Peppercorns- 5-6 no Onions- 1 cup paste Garlic -1 tsp chopped Ginger- 1 tsp chopped Green chillies- 1 tsp chopped Salt to taste Coriander powder-1 and a half tsp Turmeric powder-1/2 tsp Red chilli powder-1/2 tsp Cumin powder-1/2 tsp Garam masala powder-1/2 tsp Tomato chopped-1/2 cup Potatoes- ½ cup cubes Fresh methi-1 cup Fresh coriander leaves- 1 cup Fresh spinach leaves- 1 cup Water as needed Ginger juliennes-2 tsp for garnish

1. Prepare all the ingredients for the chicken in green masala gravy. 2. Clean and wash the chicken pieces, apply little oil, salt and turmeric powder and mix, keep in the fridge for 20 mins. 3. To start with the cooking process, heat oil and ghee in a pan and add in the ginger-garlic-chillies, some whole spices as well like bay leaf and peppercorns. 4. Add in the onion paste, saute it for a few minutes, add in salt and a little water as needed, cook it until a light brown shade is achieved. 5. Add in tomatoes, all powdered spices and bhunao the masala for a few minutes, add in the chicken pieces and saute for 2-3 mins. Add in the potatoes, paste of all three greens and a little water and simmer, cook until the chicken is well-cooked. 6. Serve the curry as desired with jeera rice or with rotis, garnish with fresh ginger juliennes and enjoy the chicken recipe.

Recipe- 6] CHHOLE KI CHAHAT

Ingredients

Method

Oil-2 tsp Ghee-2 tsp Boiled kabuli chana- 1 and a half cup Boiled potato cubes-1 cup To grind all to a paste: Ginger-1 tbsp. Garlic- 4-5 cloves Bay leaves- 2 no Pepper corns- 4-5 no Cinnamon stick- 1 small piece Green chillies- 2-3 no Onions-1 cup sliced Water-1/2 cup to grind all the above For the cooking: Spinach-1 cup blanched, puree Fresh mint-1/2 cup Fresh coriander- 1 cup Salt to taste Chhole masala-1 tsp Turmeric powder-1/2 tsp Coriander powder-1 tsp Cumin powder-1/2 tsp Red chilli powder-1/2 tsp Garam masala powder-1/2 tsp Curd- ½ cup thick, beaten up Tomato puree-1/2 cup Water-1/2 cup Kasuri methi-1 tsp Fried red chilli- 2 no for garnish

1. Prepare all the ingredients for the recipe as listed above. 2. Boil the chana and the potatoes; keep them all ready. 3. Refer to the list of things to be combined into a mixer jar and ground to a paste using a little water. 4. To start cooking, heat oil and ghee in a pan, add in the prepared paste of spices and onions, saute it to a nice light brown shade, add a little water gradually. 5. Add in the tomato puree, salt and all the powdered spices, cook for a few minutes, add in little beaten up curds and then add the kasuri methi, the spinach puree, mint, and coriander as well. 6. Now add in the boiled chana and potatoes and mix well. add little water as per gravy requirements and simmer, cover and cook for 10-12 mins and serve hot garnished with fried red chili.

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