Some sweet and savoury Lohri recipes
LOHRI RECIPES BY SWPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA
MAKHANE KI KHEER
Ingredients Quantity
Makhana 1 cup
Desi Ghee 10 gm
Milk Full Cream 400 ml
Amond 10 gm
Sugar 50 gm
Cashewnut 20 gm
Cardamom 5 gm
Method:
Put a pan or kadhai over medium flame and heat ghee in it. When the ghee is melted, add makhana and stir well. Let the makhana roast till it becomes light brown and crispy. Once done, turn off the flame and let it cool.
When cool enough, add the roasted makhana in a grinder jar and grind half of them coarsely. You can keep half of the roasted makhana aside for later usage.
Boil and simmer milk until it is slightly thick. Cook the whole makhana in milk and mix well. Make sure you stir in between while cooking for about 5-7 minutes. Add sugar, half tbsp. coarse makhana and mix well to get that desired consistency. Cook for about 5 more minutes until the milk is thick.
Roast all the dry fruits meanwhile until brown.
Take a bowl, pour kheer, garnish with dry fruits, and sprinkle crushed cardamom. Serve hot or cold.
NAWABI PANEER BHUJIA ROLL
Ingredients Quantity
Filling
Paneer cubes 60 gm
Tomato deseeded 30 ml
Capsicum 30 gm
Olive oil 15 ml
Beaten curd 20 ml
Chilli powder 8 gm
Turmeric powder 5 gm
Ginger 10 gm
Garlic 10 gm
Chat Masala 5 gm
Kasuri methi 5 gm
Garam Masala 3 gm
Salt to taste
Coriander fresh 10 gm
Leftover chapatti 1
Method:
Heat oil in a nonstick pan, add cumin seeds and sauté
Add ginger and garlic and sauté over medium flame
Add diced capsicum and tomato and toss lightly, adding other spices and beaten curd
Combine paneer cubes to the above mixture and simmer with some moisture
Adjust the seasoning and leave aside
Take a chapatti, spread the filing on chapati and roll up tightly, cut into two
Serve hot with mint chutney and pickled onions or green salad.
KASHMIRI HALWA
Ingredients Quantity
Oats 1 cup
Grain Sugar ½ cup
Milk 2 cup
Desi Ghee 4 tsp
Green Cardamom Powder 1 tsp
Few Saffron Strands
Few Cashew Nuts, almonds and raisins
Method:
In a nonstick pan, heat 2-3 tsp ghee and fry oats on low heat till it changes color.
Heat the milk and sugar in a pan and bring it to boil.
Once the sugar is completely dissolved, add fried oats and stir continuously
Add cardamom power to the remaining ghee. Add saffron threads for color and aroma.
Stir until mixture leaves sides of the pan.
In the meanwhile, take another pan, add some ghee and fry cashew, raisins on low heat.
Remove halwa from fire and garnish it with fried cashews and raisins. Serve warm.
MUNGFALI KI TIKKI
Ingredients Quantity
Mungfali 300 gm
Potato pahari 95 gm
Ginger chopped 15 gm
Chilli green 10 gm
Olive oil 5 ml
Salt to taste
Coriander leaves 20 gm
Yellow chili powder 5 gm
Black cumin 5 gm
Method:
Mix finely chopped blanched mungfali with boiled potato.
Add all ingredients, salt to taste and make medium soft dough.
Divide the prepared dough into eight to ten equal portions.
Wet your hand with a little water and flatten each portion into ball or tikki shape.
Put it in oil on medium flame and cook both side well until it turns golden.
Serve it hot with green or red chutney and salad.
