Winter Recipes

Curd preparations are must-haves with the meals. We all enjoy having different kinds of raitas with our major meals. Bathua raita is one of the most commonly made raita at our homes. It adds amazing flavor to the food and the best part is, that it is not only tasty but also loaded with nutrition.

Bathua leaves are easily available during winters in most part of the country. You might not be aware of, but bathua leaves are highly nutritious.

Nutritional facts of bathua leaves:

• They are low in calories. So, you need not to worry about the calorie intake while consuming them
• Bathua leaves are rich source of iron. Many of us might be deficient of iron and to replenish the iron stores, bathua is one of the great options to choose.
• It is a rich source of calcium and magnesium. Calcium as we are aware, is of utmost importance for healthy bones and teeth. And same goes for magnesium.
• Bathua is rich in potassium and low on sodium. It can be said that bathua aids in managing hypertension.

It is very easy to incorporate in the diet. You can make stuffed roti/parantha using bathua. Or can make a vegetable preparation. Can add it to any pulse preparation.

The other ingredient of this recipe if curd. Curd is an amazing source of calcium and magnesium and a rich source of proteins.

Bathua along with curd makes an unbeatable combination that you need to try for sure!

Let’s start with the recipe:

Preparation time: 5 minutes

Total time: 5 minutes

Serving: 2

Ingredients to make Bathua raita:

Bathua leaves: 1 cup (washed and boiled)

Curd: 1.5 cup

Salt: as per taste

For tadka:

Cumin seeds: ¼ tsp

Hing: a pinch

Mustard oil: ¼ tsp

Also learn how to make Beetroot raita at home!

Method of preparation:

• Firstly, in a bowl, add curd and boiled bathua leaves and salt. Mix all the ingredients.

• Place a small pan on stove, and take few drops of mustard oil, add cumin seeds (jeera) and hing to it. Let the seeds crackle.

• Immediately add this tadka to the raita and mix well.

Your tasty bathua raita is ready to serve!

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Winters call for green leafy vegetables. We get a variety of leafy vegetables during this season such as sarson (mustard leaves), spinach leaves, fenugreek leaves and bathua leaves. Do you know that a regular intake of these green leafy vegetables can help you restore your vitamin A stores? So, they are not only healthy but also brimming with nutrition. Sarson ka saag is one of the soulful foods during winters.

Sarson da saag with makki di roti is must haves during this season. It is traditionally made in Punjab and consists of mustard leaves and spinach. You must have noticed that it is generally served with makki di roti in Northern India. The combination of saag and makki roti is unbeatable.

Why sarson ka saag?

Well the answer is very easy. It is tasty and highly nutritious. Mustard leaves are a good source of fiber and potassium. They are also rich in vitamin C and iron. Do you know that when iron is consumed along with vitamin C, it gets absorbed better in our body? So, said that mustard leaves are a good source of iron as well. They are also rich in vitamin B6 and magnesium. These leaves are low in sodium and rich in potassium and therefore can be consumed by hypertensive patients as well.

Spinach leaves on the other hand are equally nutritious. They are low in carbohydrates and fats. Spinach is a good source of calcium and potassium. It is a moderate source of iron. It is also low in sodium and rich in potassium and therefore can be used in the diet of hypertensive persons.

If seen as a combination, mustard leaves and spinach together are low carb and fat and rich source of vitamins and minerals.

If you don’t get mustard leaves at your location, you can always make spinach curry! Add ginger-garlic paste to it along with onions. Palak saag is also equally tasty and healthy. You can just skip mustard leaves from the following recipe and make palak curry/saag.

Let’s start with the recipe:

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Servings: 4

Sarson ka saag is incomplete without makki di roti! so try out this amazing recipe of makki di roti!

Ingredients to make sarson ka saag:

Sarson leaves: 5 cups (washed and chopped)

Spinach leaves: 5 cups (washed and chopped)

Oil- 1 tbs

Cumin seeds: 1 tsp

Ginger garlic paste: 2 tbs

Onions: ½ cup (finely chopped)

Salt: to taste

Hing (asafetida): ¼ tsp

Turmeric powder: 1 tsp

Chili powder: 1 tsp

Method of preparation:

• Firstly, to make sarson ka saag, heat a non-stick pan and boil around 5 cups of water. Add spinach leaves and mustard leaves to it. Mix well and cook on a high flame for about 4-5 minutes. Make sure to stir continuously.
• Secondly, Strain and drain the leaves.
• Thirdly, wash the leaves again 2 times using cold water. Drain and set them aside for 2-3 minutes.
• Now, in a mixer blend the leaves to make a coarse mixture with ¼ cup of water.
• Take a kadai and heat 1 tablespoon of oil. To it add cumin seeds and hing and let them crackle. Add ginger-garlic paste and sauté for few seconds on medium flame.
• Then, to this add chopped onion and sauté for 1 minute.
• To this, add the spinach & mustard coarse mixture and all the spices. Cook for about 4-5 minutes and then turn off the flame.

Sarson ka saag is ready! Serve hot with makki ki roti.

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Soups are not only comforting but also tasty. On a winter day, all you need is a perfect bowl of soup that gives you warmth. There are many varieties of soups, but one of our favorite soup is mushroom and onion soup. Mushrooms and onions go really well together. And do you know, that mushrooms are a really good source of potassium?

Well, one can really never go wrong with this combination. And this soup is not only full-filling, but also nutritious. We have used whole wheat flour here, along with milk.

For vegetable stock, you can use your choice of vegetables such as bottle gourd, pumpkin, cabbage or beans.

It is an easy to make recipe that doesn’t take a lot of time.

Let’s get started with the recipe.

Serving: 2-3

Ingredients to make mushroom onion soup:

Mushrooms: 1 cup (sliced)

Onion: 1 big (chopped)

Olive oil- 2 tablespoons

Salt: as required

Black pepper: ½ tsp

Red paprika- ¼ tsp

Vegetable stock: 1 cup

Whole wheat flour: 2 tablespoons

Milk: 2 cups

Lemon juice: 2 tablespoons (optional)

Also learn how to make Broccoli soup at home!

Method of preparation:

• Firstly, on a stove take a pan and add olive oil to it. Now, to this, add chopped onions. Cook the onions until golden brown.
• Secondly, Add a few tablespoons of water to it and cook the onions until they caramelize.
• Now, add mushroom, paprika, salt and black pepper to the pan. Lower the flame and sauté all the ingredients.
• Add the vegetable stock and cover the pan with a lid. Let the ingredients cook properly.
• Now, in a separate pan, add 1 tablespoon of olive oil. To this add the wheat flour and mix it with oil to make a paste. Add milk to the mixture. Constantly stir the mixture and cook it until the sauce thickens.
• Finally, Once the sauce is thick with no lumps, add it to the mushroom mixture. Stir well and let it cook for about 1 minute.

Squeeze few drops of lemon and serve the soup hot!

Tip: if you don’t have olive oil, you can also use butter.

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Green Dhokla is one of our favorites. It feels like comfort food and the best part is that it is super easy and super convenient to prepare. Be it as a snack, or a breakfast meal option, dhokla never really disappoints. This recipe of dhokla is with a twist, and by a twist, we not only mean healthy but also a tasty twist.

Green dhokla not only is appealing by its color, but it also tastes amazing.

In this recipe, we are using palak and methi to make dhokla. Well, palak (spinach) and similarly methi (fenugreek leaves) are rich sources of potassium, minerals, and also anti-oxidants. You might not know, but methi is equally important, it really helps in the management of diabetes. Potassium is a mineral, that is engaged in various functions of our body. It controls blood pressure, maintains electrolyte balance, and even promotes muscle and nerve contractions. So, try this recipe to fulfill your potassium reserves of the body.

Green dhokla can be served with mint-coriander chutney or you can also serve it with coconut chutney. We assure you, that this snack recipe will be enjoyed not only by your kids but also by your friends and relatives. So, let’s just dig into the recipe.

Soaking time: 2 hours

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Total time: 2 hours 20 minutes

Serving: 6

Ingredients to make green dhokla:

Chana dal- 1 cup

Spinach- ½ cup (chopped)

Methi (fenugreek leaves)- ½ cup (chopped)

Oil- 1 tsp

Hing (asafetida)- ¼ tsp

Salt- to taste

Fruit salt or Eno- 1 tsp

You can also learn to make How to make pea dhokla at home? and How to make suji instant dhokla?

Method of preparation:

1 Wash and clean 1 cup chana dal and soak in enough water for about 2 hours. Drain the dal and keep it aside.

2 Next, in a mixer blender, take the soaked dal, add around 2 tablespoons of water to it, and blend to make a smooth paste.

3 Transfer the paste to a bowl, to this add chopped spinach and methi leaves. In the same way, add hing, salt, and oil to this mixture, and mix well.

4 Before steaming, mix 1 tsp of fruit salt with 1 tablespoon of water and then add this to the dhokla mixture. Spread and mix evenly.

5 Transfer the dhokla batter to a steel plate and spread evenly. Tap the plate on the kitchen slab once. And your batter is ready to steam.

6 Steam for around 10-12 minutes and check if the dhoklas are ready and cooked properly. If using a microwave, set the timer for 6-7 minutes.

7 Once steamed, cut the dhoklas in pieces and serve with mint-coriander chutney.

Pro-Tip: You can even add moong dal in place of chana dal, and also add peas to make the dhokla more healthy and yummy!

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Spinach Tomato Pancakes is not only a healthy but also a yummy savory dish. It can be either consumed as a part of nutritious breakfast or an evening snack to satiate you hunger. It does not take much time to prepare and also, to cook. Furthermore, is an easy-to-make recipe, with fullness of nutrients. Moreover, all the ingredients used in the preparation are easily available at home. And also, you can never go wrong with a pancake.

You can serve Spinach Tomato Savory Pancakes with either mint coriander chutney or with tamarind-jaggery chutney and enjoy the wholesomeness of a nutritious snack.

Preparation time: 15 minutes

Cooking time: 15 minutes

Portions: 3-4 pancakes

Ingredients for Tomato spinach pancake:

Tomatoes: ½ cup finely chopped

Spinach: ½ cup finely chopped

Besan (Bengal gram flour): ¾ cup

Onions: ¼ cup finely chopped

Green bell pepper: ¼ cup finely chopped

Green chilies: ½ tsp finely chopped

Dhaniya (coriander leaves): ¼ cup finely chopped

Curd: 2 tbs

Spices:

Garam Masala: ¼ tsp

Red paprika: ¼ tsp

Hing (asafetida): ¼ tsp

Salt: according to taste

Oil: 2 tsp for cooking

Also, you can try out this yummy Oats Tofu Pancakes For Breakfast in 10 mins.

Method of preparation:

1. To make tomato spinach pancake, firstly, take a big bowl and combine the besan, curd, red paprika, garam masala, hing, salt, and around ½ cup of water. Immediately, Mix the ingredients well by using spoon. If needed, add more water to make a smooth batter.

2. Secondly, Add tomatoes, spinach, onions, green bell pepper, green chilies, and coriander leaves to the mixture and mix well.

3. Thirdly, Heat a non-stick pan or tava on medium flame and grease it with ½ tsp of oil.

4. Then, Pour a ladleful of batter on the tava and spread the batter in a circular motion to make a circle.

5. Lastly, Cook on the medium flame, using ½ tsp of oil, till the pancake becomes golden brown from both sides.

Finally, Serve hot with either mint coriander chutney or with tamarind chutney.

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