Moong Dal Halwa

A sweet and creamy dessert made with yellow lentils, ghee, sugar, and cardamom.

Moong Dal Halwa is a popular Indian dessert, particularly loved during winter. It’s a rich, sweet, and flavorful dish made primarily from yellow split mung dal (moong dal).

Key Ingredients:

• Moong Dal: The base ingredient, which is ground into a smooth paste.
• Ghee: Clarified butter, used for sautéing and adding richness.
• Sugar: Sweetens the halwa.
• Milk: Adds creaminess and richness.
• Cardamom: A fragrant spice that adds a warm flavor.
• Nuts: Almonds, cashews, and pistachios are often used as garnishes.

How it’s made:

• Soaking and Grinding: Moong dal is soaked and then ground into a fine paste.
• Roasting: The ground dal is roasted in ghee until it turns golden brown and releases a nutty aroma.
• Adding Milk and Sugar: Milk and sugar are added to the roasted dal and cooked until the mixture thickens.
• Flavoring: Cardamom powder is added to enhance the flavor.
• Garnishing: The halwa is garnished with nuts and served hot or warm.

Moong Dal Halwa is a delightful dessert that is often enjoyed during festivals and special occasions. It’s a perfect way to end a meal on a sweet note.

Gajar ka Halwa

A rich and flavorful carrot pudding made with grated carrots, milk, sugar, and nuts.

Gajar ka Halwa, also known as Gajarer halwa, Gajarno halwo, Gajrela, Gajar pak, and carrot pudding, is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent.

Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. Gajar ka halwa has a medium shelf life so it is now sometimes exported. At the festivals, many people prefer vegetarian dishes as well as desserts in their thali. Because of its low fat content, vegetarian characteristics, ease of making, medium shelf-life and taste, gajar ka halwa is a popular dessert all over India and often served at most festivals.

Makki ki Roti and Sarson ka Saag

A classic Punjabi dish made with cornbread and mustard greens.

Makki ki Roti and Sarson ka Saag is a classic Punjabi dish, particularly popular during the winter season. It’s a perfect combination of flavors and textures, providing warmth and comfort.  

Makki ki Roti:

• A flatbread made from cornmeal flour.
• It has a slightly coarse texture and a nutty flavor.
• Traditionally cooked on a tawa (griddle) with ghee.

Sarson ka Saag:

• A creamy and flavorful spinach-based dish.
• Mustard greens (sarson) are the primary ingredient, along with spinach and sometimes bathua (wild spinach).
• The greens are cooked with spices like cumin, coriander, red chili powder, and garam masala.
• Ghee is added for richness and flavor.

Together, they create a hearty and delicious meal that is perfect for cold winter days. The slightly bitter taste of the mustard greens is balanced by the sweetness of the cornmeal roti. It’s often served with a side of jaggery or pickle to enhance the flavor experience.  

Baingan Bharta

A smoky and flavorful eggplant dish made with roasted eggplant, tomatoes, and spices.

Baingan Bharta is a flavorful and comforting Indian dish made with roasted eggplant (baingan) that is mashed and mixed with onions, tomatoes, and spices. The roasting process imparts a smoky flavor to the eggplant, which is balanced by the tanginess of the tomatoes and the warmth of the spices.

Key Ingredients:

• Eggplant (Baingan): The star ingredient, roasted to perfection to give it a smoky flavor.
• Tomatoes: Provide a tangy and juicy base for the dish.
• Onions: Add sweetness and depth of flavor.
• Spices: Cumin seeds, coriander powder, red chili powder, and turmeric powder are commonly used.
• Garlic and Ginger: Enhance the overall flavor profile.
• Cilantro: Adds freshness and a burst of flavor.

How it’s made:

• Roasting the Eggplant: Eggplants are roasted over an open flame or in a hot oven until the skin is charred and the flesh is soft.
• Sautéing the Vegetables: Onions, tomatoes, garlic, and ginger are sautéed in oil until softened.
• Mashed Eggplant: The roasted eggplant is peeled and mashed.
• Combining Ingredients: The mashed eggplant is added to the sautéed vegetables and spices.
• Simmering: The mixture is simmered until the flavors are well combined and the dish is thickened.

Baingan Bharta is often served with roti, naan, or rice. It can also be enjoyed as a side dish or as a main course.

Khichdi

A comforting and nutritious dish made with rice, lentils, and vegetables.

Khichdi is a comforting and nutritious Indian dish made with rice and lentils (dal). It’s a versatile dish that can be customized with various vegetables, spices, and herbs. Khichdi is often considered a comfort food, especially during illness or when you need a light and easy-to-digest meal.

Key Ingredients:

• Rice: Basmati rice is commonly used, but any type of rice can be used.
• Lentils: Moong dal (split mung beans) is the most common lentil used, but other lentils like toor dal or masoor dal can also be used.
• Vegetables: Common vegetables include carrots, peas, cauliflower, and spinach.
• Spices: Cumin seeds, turmeric powder, red chili powder, and garam masala are the common spices used.
• Ghee (clarified butter): Adds richness and flavor.

How it’s made:

• Sautéing the spices: Cumin seeds are tempered in ghee until fragrant.
• Adding the lentils: Lentils are washed and added to the pot, along with water.
• Adding rice: Rice is washed and added to the pot.
• Adding vegetables: Vegetables are added to the pot, along with salt and other spices..
• Cooking: The mixture is brought to a boil, then simmered until the rice and lentils are cooked and the liquid is absorbed.

Khichdi can be served plain or with toppings like ghee, yogurt, papad, or pickle. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Aloo Paratha

A flaky and delicious flatbread stuffed with spiced potatoes.

Aloo paratha is a popular Indian flatbread stuffed with a flavorful mixture of spiced potatoes. It’s a beloved breakfast and lunch dish, especially in the northern parts of India.

What’s in it?

• Whole wheat flour: The base of the flatbread, providing a hearty and nutritious foundation.
• Potatoes: Boiled and mashed potatoes, seasoned with spices like cumin, coriander, red chili powder, and garam masala.
• Ghee or oil: Used for cooking the paratha, adding richness and flavor.

How it’s made:

• Making the dough: Whole wheat flour is mixed with water to form a soft dough.
• Preparing the filling: Boiled potatoes are mashed and mixed with spices to create a flavorful filling.
• Rolling the paratha: A portion of dough is rolled out into a circle, the potato filling is placed in the center, and the dough is sealed and rolled out again.
• Cooking the paratha: The paratha is cooked on a tawa (griddle) with ghee or oil, until it becomes golden brown and crispy.

Aloo paratha is typically served hot with a dollop of butter, yogurt, or pickle. It’s a delicious and satisfying meal that can be enjoyed by people of all ages.

Paneer Makhani

A creamy and rich paneer dish cooked in a tomato-based gravy.

Paneer Makhani, also known as Paneer Butter Masala, is a rich and creamy Indian dish that features soft paneer (Indian cottage cheese) in a velvety tomato-based gravy. It’s a popular choice in Indian restaurants and homes alike, often served with naan or roti.

Key Ingredients:

• Paneer: Soft, homemade or store-bought paneer cubes.
• Tomato Puree: Forms the base of the gravy, providing a tangy and sweet flavor.
• Cream: Adds richness and creaminess to the dish.
• Butter: Used for sautéing the spices and paneer.
• Spices: A blend of aromatic spices like cumin, coriander, red chili powder, turmeric powder, and garam masala.
• Cashew Paste: Often used to thicken the gravy and enhance its flavor.

How it’s made:

• Marination: Paneer cubes are often marinated in a mixture of spices and yogurt to infuse flavor.
• Sautéing Spices: Aromatic spices are sautéed in butter to release their flavors.
• Tomato Gravy: Tomato puree is added to the spiced butter and cooked until it becomes a thick and smooth gravy.
• Adding Paneer: Marinated paneer cubes are added to the gravy and cooked until they are well coated.
• Cream and Butter: Cream and butter are added to the gravy to enhance its richness and creaminess.

Paneer Makhani is a delightful dish that perfectly balances flavors and textures. Its creamy, slightly sweet, and spicy taste makes it a favorite among vegetarians and non-vegetarians alike.

Palak Paneer

A spinach and paneer dish that is both healthy and delicious.

Palak Paneer is a popular North Indian vegetarian dish that combines the flavors of creamy spinach and soft paneer cheese. It’s a rich, flavorful, and healthy dish that’s perfect for any occasion.

Ingredients:

• Spinach: Fresh spinach is the base of the dish, providing a vibrant green color and a slightly bitter flavor.
• Paneer: Indian cottage cheese, cut into cubes.
• Spices: A blend of spices like cumin seeds, coriander seeds, red chili powder, turmeric powder, and garam masala.
• Cream: Adds richness and creaminess to the dish.
• Butter: Used for sautéing the spices and paneer.
• Yogurt: Adds tanginess and helps to balance the flavors.

How it’s made:

• Blanching the spinach: Spinach is blanched in boiling water to soften it and remove any bitterness.
• Pureeing the spinach: The blanched spinach is pureed to create a smooth, green paste.
• Sautéing the spices: Cumin seeds, coriander seeds, red chili powder, turmeric powder, and garam masala are sautéed in butter until fragrant.
• Adding the spinach puree: The spinach puree is added to the spiced butter and cooked until it thickens.
• Adding the paneer: Paneer cubes are added to the spinach gravy and cooked until they are heated through.
• Cream and yogurt: Cream and yogurt are added to the dish to enhance its flavor and texture.

Palak Paneer is typically served with naan, roti, or jeera rice.

It’s a delicious and nutritious dish that can be enjoyed by people of all ages.

Til Chikki

A nutty and sweet treat made with sesame seeds and jaggery.

Til Chikki is a popular Indian sweet, particularly enjoyed during the winter season. It’s a simple yet delicious treat made with just two main ingredients: sesame seeds (til) and jaggery (gud).

Ingredients:

• Sesame seeds (til)
• Jaggery (gud)

How it’s made:

• Roasting the sesame seeds: Sesame seeds are dry roasted until they become fragrant and slightly golden brown.
• Melting the jaggery: Jaggery is melted over low heat until it reaches a thick, syrupy consistency.
• Combining ingredients: The roasted sesame seeds are added to the melted jaggery and mixed well until evenly coated.
• Setting the chikki: The mixture is poured onto a greased surface and spread evenly. Once it cools and sets, it’s broken into pieces.

Why it’s popular in winter:

• Warmth and energy: Til Chikki is believed to provide warmth and energy during cold winter months.
• Nutritional benefits: Sesame seeds are a good source of protein, fiber, calcium, iron, and other essential nutrients. Jaggery is a natural sweetener with various minerals.
• Delicious taste: The combination of roasted sesame seeds and jaggery creates a unique and satisfying flavor.

Til Chikki is a healthy and tasty snack that’s perfect for any time of the day, especially during the winter season. It’s easy to make at home and can be customized with additional ingredients like nuts or spices.

Gond Ke Ladoo

A sweet and nutty treat made with gond (edible gum) and nuts.

Gond Ke Ladoo are a popular Indian sweet, particularly enjoyed during the winter season. They are known for their unique ingredients and potential health benefits.

Key Ingredients:

• Gond (edible gum): This is the main ingredient, providing a chewy texture and believed to have medicinal properties like improving bone health and aiding digestion.
• Wheat flour: Used as a base for the ladoo, providing structure.
• Ghee: Clarified butter, adding richness and flavor.
• Nuts: Almonds, cashews, and pistachios are commonly used, adding crunch and nutritional value.
• Sugar: Sweetens the ladoo.
• Cardamom: A fragrant spice that adds a warm flavor..

Health Benefits

While the specific health claims associated with Gond Ke Ladoo may vary, some people believe that the ingredients offer certain benefits:

• Gond: Considered beneficial for bone health, especially for women.
• Nuts: Rich in healthy fats, protein, and antioxidants.
• Ghee: Contains vitamins and fatty acids that may support overall health.

How to Enjoy:

Gond Ke Ladoo are typically enjoyed as a sweet treat, especially during winter. They can be stored in an airtight container for several weeks.

Note : While Gond Ke Ladoo are considered a delicacy, it’s important to consume them in moderation as they are high in calories and sugar.