Sweet potato is not loved like its counterpart, potato. But, it is relished during fasts. I despise having boiled sweet potato, but I can have sweet potato chivda sometimes. It is one of the favorite snacks during fasting.

Ingredients:

Sweet Potato: 2 medium

Chilies: 2 (depending on the spiciness)

Jeera: 1 tsp

Groundnut Powder: 2 tbsp

Freshly Grated Coconut (optional): 1 tbsp

That’s it!! Only four ingredients.

Method:

• Grate the sweet potato. Keep it soaked in water till you temper it else it will turn black due to oxidation.
• Heat oil in a pan and add jeera.
• After that add chilis and let them crackle
• Now add grated sweet potato.
• Let it cook (avoid overcooking).
• Now add the groundnut powder
• Garnish with coconut and serve.

Preparation Time: 30 mins

Tip: Make a coarse paste of chilis and jeera for it to spread evenly rather than adding it separately.

Nutrition: This dish is rich in potassium, vit B6, and fiber. A very good option for winter breakfast.

After methi, the most favorite winter vegetable would be green peas. I am so in love with this one. I add it to veggies, upma, poha, rice, soups, etc. But making a paratha of only peas was the one thing I hadn’t tried before. This time peas paratha was constantly on my mind. So here is the recipe.

Ingredients:

Green peas: 2 cups

Onion: 1 medium

Besan: 2 tbsp

Ginger-Garlic Paste: 1 tbsp

Chili: 2

Coriander Seeds Powder: 1 tbsp

Fennel Seeds: 1 tbsp

Cumin Seeds Powder: 1 tbsp

Red Chili Powder: 1 tsp

Turmeric: 1 tsp

Preparation: Grind peas, fennel seeds, and coriander and prepare a coarse mixture. Knead dough (preferably of wheat) for four parathas.

Method:

• Heat a pan, add onion and asafetida to it. Fry till it softens.
• Add the coarse peas mixture to this and sauté.
• Add all the remaining masala mentioned above one by one.
• This mixture might leave water. So add besan till the mixture gets dry. Roast it nicely.
• Your paratha mixture is ready.
• Now stuff this mixture in a ball of dough and roll flat parathas.

• Let the paratha cook on both sides evenly. Make them a little crisp.
• Serve with chatni or fresh curd.

Preparation Time: 45 mins [considering you have shelled peas ;)]

Nutrition: Vitamins, zinc, antioxidants, dietary fiber, phytochemicals, etc.

Tip: You can use frozen peas as well. Just thaw and crush them coarse before using.

Sweet corn has become a staple snack of winters. Can call it a go to/on the go snack! Boiled corn bhel is my personal favorite. The waft of boiled corn mixed with chat masala n lemon is extremely irresistible. My brother introduced me to this utterly delicious recipe of corn cheela. Let’s dive into the method ASAP.

Ingredients:

Sweet corn: 2 cups

Ginger-Garlic Paste: 1 tbsp

Onion: 1 medium

Cumin: 1 tsp

Dry coriander powder: 1 tsp

Green Chilis-Coriander Paste: 1tbsp

Lemon juice: Approximately of half a lemon

If not lemon use curd 1 tbsp

Semolina: 1 tbsp

Method:

• Mix and grind corn and onion.

• Add rest of the ingredients to this mixture and keep aside for 15 – 20 mins.

• Add water to get a thick consistency.

• Spread this batter evenly on a pre-heated pan.

• Cook on both the sides.

• Serve with tomato ketchup or any other chatni of your choice.

Preparation time: 30 mins

Nutrition: This preparation is rich in potassium, carbs, magnesium, etc.

Tip: Add some ata (wheat flour) in the batter if the pancake breaks while tossing. It acts as a binder.

Methi is a staple in every Indian household. Raw methi leaves are used to make paratha and added in curries, and dried leaves are used as a spice. Methi seeds are used as tempering for dals. Methi paratha is a very special recipe, made in every Indian household as breakfast during winters. Sharing my quick recipe of methi paratha.

Ingredients:

Methi leaves: 2 cups

Wheat Flour: 1 cup

Besan: 2 tbsp

Sesame Seeds: 1 tbsp

Carom Seeds: 1 tsp

Ginger-Garlic Paste: 1 tbsp

Dry Coriander Powder (Imp): 1 tbsp

Red Chili Powder: 1 tsp

Jeera Powder: 1 tbsp

Onion: 1 medium (grated or paste)

Method:

• Chop methi leaves finely.

• Mix all the ingredients mentioned above, kneed the dough, and keep aside the preparation for 10 mins.

• Roll a ball of dough flat.

• Roast the flat bread on a nicely heated pan.

• Serve these hot parathas topped with butter/ghee.

• Have it with chatni, pickle, or ketchup.

Preparation Time: 30 mins

Nutrition: Carbohydrates, dietary fiber, iron, magnesium, vit B6, etc.

Tip: While making any paratha, use the vegetable (here methi) more than the flour. This will make your dish more tasty.

Millets are often looked down upon because of their appearance. But, as you know appearances can be deceptive. In Maharashtra, bajra bhakri topped with sesame seeds is specially made for Sankrati Bhogi. Go beyond the looks and have this magical grain for the nutritive value it carries.

Ingredients:

Bajra: 1 cup

Moong Dal (Yellow Lentils): 1/2 cup

Ginger-Garlic Paste: 1 tablespoon

Jeera: 1/2 teaspoon

Curry Leaves: Optional

Green Chilis: 2 (depending on the spiciness)

Asafetida: 1/2 teaspoon

Coriander leaves: For garnishing

Ghee/Oil: For tempering

Process: Soak bajra the previous night (min 8hrs soaking necessary). While making khichidi, you can either grind the soaked bajra or use it directly.

Method:

• Prepare tempering by heating oil/ghee, adding jeera and asafetida to it in a pressure cooker.

• Add chilis and fry them for a bit.

• Then add the ginger-garlic paste. Fry it till the raw smell goes off.

• Add the ground bajra and again roast this mixture on a medium flame.

• Add moong daal (soaked or otherwise).

• Add turmeric powder and curry leaves if you want. It is optional.

• Add double amount of water to this and cook till 3 whistles.

• Serve with finely cut coriander and ghee.

Cooking Time: 30 mins

Nutrition: Bajra and moong dal are a rich source of proteins and fats. This makes bajra khichdi an ideal breakfast or dinner recipe for winters.

Tip: It is better to make this khichdi in a thick base cooker or in an open vessel. From my previous experience, the khichdi got charred owing to the thin base of my cooker.

Globally, riped banana is consumed as a fruit, in a smoothie, a pancake, and a cake. Similarly, raw banana is had in the form of chips or subji. Today, I am sharing a recipe of banana kaap, a Konkani staple.

Ingredients:

• Oil: as required
• Raw green banana: 2 big sliced
• Chili powder: 2 tbsp
• Turmeric powder: ½ tbsp
• Semolina: as required tsp

Preparation: Slice the banana as shown in the image. Rub salt and keep aside for an hour or so.

Method:

• The sliced banana leaves water when rubbed with salt. Mix chili powder, turmeric, and salt with that water and make a thick slurry. It should not be too watery.
• Apply this paste evenly to all the banana slices.
• Dip these coated slices in semolina.
• Immediately transfer these slices to a heated pan.
• Keep adding oil depending on how crispy you want to have your kaap.
• Serve it with hot daal rice.

Nutrition: Raw banana is a rich source of dietary fiber, Vit B6 and Vit C, and potassium. So without much worry hogg on this snack!!

Tip: Apply salt an hour before frying as the salt enters the slices and enhances the taste.

What would be my next rice recipe? Ok. I know it might not strike you that easily. But who can forget a veg pulav? Next in the line is veg pulav.

Without wasting even a minute more, shall we get going with the recipe?

Ingredients:

• Oil: 1 tbsp
• Rice: 1 Katori/bowl
• All vegetables shown in the image: ½ Katori each chopped
• Ginger, garlic, coriander paste: 2 tbsp
• Jeera: 1 tsp
• Black pepper: 5 balls
• Tej Patta: 1
• Dalchini: 1-inch stick

Preparation: When there is a time constraint, I cook everything in a cooker and serve. When I have ample time in hand, I make the rice separately and sauté veggies separately and then mix the two. This is the 2^nd version.

Method:

• Heat oil in a kadhai.
• Add jeera and all khada masala.
• Then add onion and sauté till golden brown.
• Then add ginger/garlic/coriander paste.
• Nicely sauté till this mixture leaves oil.
• Then add chopped tomatoes.
• Start adding chopped veggies one by one and let them cook. Stir occasionally.
• Prepare rice in a cooker.
• Then take this rice on a plate and let it cool so that it does not become mushy.
• When cooled completely, add this rice to the cooked veggies and mix evenly,
• Sprinkle some finely cut coriander.
• Serve it with raita or pickle.

Nutrition: This dish carries the goodness of all the veggies like vitamins, iron, carbs, and proteins. When not in the mood of cooking anything fancy yet tasty, opt for this one. Also, it is not mandatory to have all the veggies; you can use the ones you have.

Tip: Do not forget to add oil and salt while cooking rice. This will ensure uniform distribution of salt and the oil will not make rice sticky.

What is the one rice you feel like having when you crave something light and also healthy? Yes, you guessed that right! Khichdi, especially a moogachi khichdi with a dollop of ghee, do wonders to boost your immune system when you are slightly unwell. This version, the one mentioned below, can also be made when you are fit and fine.  

All the ingredients required for a khichdi are easily available. Why wait then!! Let’s start with the ingredients.

Ingredients:

• Oil: 1 tbsp
• Rice: 1 Katori/bowl
• Moong daal: ½ Katori
• Green chilies: 2 big (use the spicy ones)
• Curry leaves: 7-8
• Jeera: 1 tsp
• Mustard seeds: 1 tsp
• Turmeric powder: 1 tsp
• Hing: ½ tsp

Method:

• Heat oil in a cooker.
• Add jeera and mustard seeds. Let them crackle. Then add hing, curry leaves, and chilies.
• Now add rice and roast it till it leaves a pleasant aroma.
• Add moong dal to this mixture and again roast for a few minutes.
• Add salt and water and let it all come to a boil.
• Now cover it with a lid and let it give 3-4 whistles.
• Sprinkle some finely cut coriander and a spoonful of ghee.
• Serve it with kadhi/curd/buttermilk/plain milk, papad, and chili achar.

Nutrition: This dish is staple in Gujarat, Maharashtra, and many parts of India. Due to the essential nutrients, it is considered a complete meal. It is rich in carbs, proteins, fats, dietary fiber, etc.

Tip: Not in the mood of tempering/tadka? A simple khichdi can also be made with rice, dal, hing, and turmeric. Make it in a cooker and you are good to go!!

My love for rice knows no bounds. I am a sucker for rice. In my upcoming blogs, you will get to see few rice recipes. This one belongs to my MIL. We usually make this when we don’t want to cook anything lavish.

Ingredients:

• Oil: 1 tbsp
• Rice: 1 Katori/bowl
• Chana: ½ Katori soaked
• Ginger, garlic, coriander paste: 2 tbsp
• Jeera: 1 tsp
• Black pepper: 5 balls
• Tej Patta: 1
• Dalchini: 1-inch stick
• Onion: 1 medium
• Tomato: 1 medium

Method:

• Heat oil in a cooker.
• Add jeera and all khada (whole) masala.
• Then add onion and sauté till golden brown.
• Add ginger/garlic/coriander paste.
• Nicely sauté till this mixture leaves oil.
• Then add chopped tomatoes.
• Add rice and roast it on medium flame.
• Finally, add soaked chana. Mix it well.
• Add required amounts of water and put on the lid.
• Let it give 4-5 whistles.
• Sprinkle some finely cut coriander.
• Serve it with a dash of ghee.

Nutrition: ‘Don’t count calories, count nutrition’ will always be my suggestion to all. This simple yet tasty rice recipe carries nutrients like Vit B6, carbohydrates, iron, magnesium, dietary fiber, and potassium.

Tip: Roasting rice on high flame enhances the flavor.

What do you do of the fata hua dudh/naslele dudh/curdled milk? Do you dump it down the drain? Or use it in any of your recipes? If you dump it, I suggest you try this panner recipe the next time and share your views.

Ingredients:

• Oil: 1 tbsp
• Paneer: 1 bowl
• Jeera: ½ tsp
• Hing: ½ tsp
• Turmeric powder: ½ tsp
• Chili powder: 1 tbsp
• Garam Masala: 1 tbsp
• Onion: 1 medium
• Tomato: 1 medium

Preparation: Add a few drops of lemon juice to the fata hua dudh to let it curdle more. This separates the solid (paneer) from the liquid. Now strain this mixture using a soft cotton cloth. Tie it and keep it in the fridge for it to harden and crumble easily.

Method:

• Heat oil in a kadhai.
• Add hing and jeera.
• Then add the chopped onion. Fry till golden brown
• Now add tomato cubes and nicely fry.
• Add red chili powder, turmeric, and garam masala powder to the above mixture.
• Crumble the paneer and add.
• Now cover the kadhai and let everything cook on a low flame.
• You will notice that once the paneer is cooked, it leaves oil.
• Sprinkle some finely cut coriander if required.
• Serve it with garam garam fulka or chapati.

Nutrition: Paneer makes this dish rich in calcium, fat, and proteins. Do have it when you fall short of vegetable options and have few ingredients at home.

Tip: Always keep milk products covered in the fridge as they easily get attracted to the smell of other food products. This gives a distinct smell to the milk products.