Winter season holds definitely a special place in my heart as this season brings back the memories of some exquisite dishes like my favourite “gajar ka halwa” specially made by my mother.
So now its time to recreate some of the most loved dishes of the season starting with offcourse “Gajar Ka Halwa” and “Koraishutir kachori” (Mutter kachori)
First Recipe is Gajar ka Halwa
For Gajar Ka Halwa one of the key ingredient is khoa and for this recipe I will share a very easy recipe of instant khoa which you can make any time .
Ingredients required for Khoa
Ghee : 1 tbsp
Milk : 1/2 cup (room temperature)
Milk powder : 1 cup
Procedure : Take nonstick pan and put it on flame in low temperature add ghee and milk now mix it for a minute. Now add the milk powder and mix everything nicely and keep stirring this on a low to medium flame.
Once the mixture becomes like a dough and starts leaving the pan that means the khoa is rwady now switch off the flame and keep the khoa aside.
Ingredients required for Gajarka Halwa
Gajar : 500gms
Sugar : 3/4 cup
Cardomon powder: 1/2 tsp
Milk: 1/2 cup
Khoa: 1/2 cup
Ghee: 1 tbsp
Chopped cashews, almons and pista : for garnish
First wash, peel and grate the carrots
After gratting , put a Kadai or any deep dish on the flame and add the grated carrots.
Cook the carrots on low flame for about 7-8 minutes, after that add sugar and cook till the entire moisture is dried from the carrots, after its nice and dry add 1 tbsp of ghee and mix.
Add cardomom powder and mix well, now add milk and cook, adding milk will make the halwa look rich and creamy in taste where as it will also enhance the color.
Once the milk is nicely mixed in halwa, turnoff the heat and add the chopped dryfruits and add khoa. Give the halwa a good mix.
Gajar ka halwa is ready you can sprinkle some more dryfuits on top and serve it hot.
Koraishuttir kachori (Mutter kachori)
To prepare the dough
Maida or refined flour : 1 cup
Refined oil : 8 tbsp
Salt : as per taste
Sugar : 1/2tsp
Warm Water : to nead the dough
Procedure: Mix all the above dry ingredients and add oil and mix so that the oil spreads evenly in the flour( this will add the flaky and crunch to the kachori’s)
Add warm water in small batches and make a nice semi soft dough. Spread some oil on the dough and spread it. Cover the dough with damn cloth or plate and rest it for 30minutes.
Fresh green Peas : 200 gms
Green chilly : 2nos
Nigella seeds / kalo jeera : 1/4 tsp
Ginger paste : 2 tbsp
Coriander powder : 1 tbsp
Cumin powder : 1 tbsp
Oil : 2 tbsp
Salt : as per taste
Sugar : 1tsp
Make a paste of ginger, cumin coriander and water. Keep it aside.
Boil the peas, cool it. Take a mixie jar add the boiled peas, green chilly, salt, sugar and dash of water and make a smooth paste.
Heat pan, add oil once the oil is heated add hing and kalo jeera mix it together now add the paste made of ginger cumin coriander and water, stir it for a minute.
Now add the peas mixture and cook this until the entire moisture goes and the mixture should form a shape of dough but make sure it shouldn’t get too hard.
Make small rounds of the flour dough as well as the filling dough. Flatten the dough by hand a little and now add the filling and seal the dough. Press it gently between the palm.
Grease your rolling pin and gently role it over the roundle and make round shape of puri.
Heat some oil in kadai for deep frying, once the oil is heated add the kachori in it and fry it golden brown.
Enjoy this crispy flaky hot kochoris with aloo dum or imli ki chutney.
So here was my take on this winter’s mandatory dishes. Will come up with some more dishes in my next blog.