Indian Winter Food I Always Add To My Meal Plans

Indian traditional meals are more than just food; they’re a labour of love, meticulously prepared with care and attention to detail. From the vibrant colours of fresh vegetables to the heady aroma of spices wafting through the air, every dish tells a story and evokes memories of family gatherings and festive occasions.

These are some of my favourite meals to add to the week’s meal plan come winter. From adding grains like jowar and bajra to using gur/jaggery liberally in our khana and all the seasonal produce in the market – each dish is a treat and should be enjoyed before the season changes and the summer heat descends

Gur Ki Roti

Image Source: http://www.steamingpot.com

Ingredients

• ½ Cup Gur Powder/Grated (jaggery)
• 2 Tbsp Water
• 1 -1 ¼ Cup Atta (whole wheat flour)
• 1 Tsp Saunf (fennel seeds)
• 1 Tbsp Ghee + more to roast the roti

Method

• In a bowl take the gur powder and water. Mix well and keep aside till the gur dissolves. It will take about 30 minutes.
• In another bowl, mix together the atta, ghee and saunf.
• Once the gur has dissolved, strain the liquid into the atta mixture.
• Mix and then knead to form a smooth dough.
• If the dough appears too wet, add some more atta. It will be a bit sticky due to the jaggery.
• Spread some ghee on the rolling platform and place a small dough ball on it and roll out. It shouldn’t be too thin.
• Heat the tawa and put the roti on it. Roast the roti on a low flame.
• Flip it over when it has browned on one side.
• Spread some ghee on the roti and flip again. The gur roti absorbs a lot of ghee so don’t go overboard with the ghee.
• Press down on the corners and flip the roti over a few times to ensure that the jaggery and the atta have cooked properly.
• This can be eaten plain, with curd or white butter.

Peanut Chikki

Ingredients

• 2 Cups Peanuts 
• 1½ Cup Jaggery / Gur
• 2 Tbsp Water

Method

• Dry roast 2 cups peanuts on low flame in a thick bottom pan. Stir continuously, so that the peanuts get roasted uniformly and do not burn
• Keep aside and cool
• In a large kadhai, take 1½ cups of jaggery and add 2 tbsp water. Stir till the jaggery melts keeping the flame on low
• Boil the jaggery syrup on low flame for 5 minutes till it turns glossy and thickens.
• Check the consistency, by dropping syrup into a bowl of water, it should form a hard ball and cut with a snap sound
• Switch off the heat and add roasted peanuts
• Mix well and make sure the jaggery syrup coats well
• Immediately pour the mixture into a tray lined with butter paper
• Spread and pat with the help of a small cup to smoothen the top
• Let it cool for a minute, and while it’s still warm cut it into pieces
• Store in an airtight container 

Shakarkandi/ / Sweet Potato Chaat

Ingredients

• 2 -3 Sweet Potato (Shakarkandi)
• 1⁄2 Tsp Kala Chaat Masala
• 1⁄2 Tsp bhuna Cumin/ Jeera Powder
• 1⁄2 Tsp Black Salt/ Kala Namak
• 1 Tsp powdered Sugar
• 4 Tbsp Tamarind/ Imli Chutney
• Salt to Taste
• Pomegranate Seeds to garnish

Method

• Boil the sweet potatoes for 25 to 30 minutes over high heat till cooked through and tender. OR place in a pressure cooker with water and cook for 1 whistle. Let the pressure release on its own. 
• Drain and peel when cool enough to handle. Cut into ¾-inch x ¾-inch pieces and place in a medium bowl.
• Add kala chaat masala, salt, roasted cumin powder, black salt (kala namak), and powdered sugar. Gently mix with a spoon.

Mix in tamarind chutney (imli chutney) and mix well but gently to combine. Transfer to a serving platter and garnish with pomegranate seeds. Serve immediately.

Thalipeeth and Gur  

Ingredients

• ½ cup Jowar 
• ¼ cup Atta 
• ½ cup Bajra 
• ¼ cup Besan
• ¼ cup Rice Flour (chawal ka atta)
• ¼ Tsp Ajwain 
• ¼ Tsp Turmeric powder (haldi)
• ¼ Tsp Red Chilli Powder
• ½ Tsp Cumin Powder (jeera powder)
• 1 Tsp Coriander Powder ( dhania powder)
• 1 Tbsp Sesame Seeds (til)
• 1 medium Onion or ½ cup finely chopped onions
• 1 Tsp finely chopped Ginger
• ¼ cup chopped Coriander leaves
• 1 Green Chilli – finely chopped
• 1 Tsp Oil
• Salt as required
• Jaggery

Method

• Mix all the above ingredients except the jaggery in a bowl and add a tbsp of oil. Mix well.
• Add water to the mixture as needed to make the dough. 
• Grease a non-stick pan and once heated pour the batter onto the pan. Cook on medium flame. 
• Let it turn golden brown colour on both sides.
• Serve it hot with jaggery.

Jowar Khichdi

Til Ladoo

Ponkh Bhel

Bajra Churma

Undhiyu