3 traditional recipes to spice up your Lohri festivities

Recipe courtesy: Shaurya Veer Kapoor, executive chef, Gola Sizzlers, Cafe Hawkers and Sambar Soul

Ingredients

For Saag: 

• 1 bunch mustard greens (sarson)
• 1/2 bunch spinach
• 1/2 bunch bathua (optional)
• 2 green chilies, chopped
• 1 inch ginger, grated
• 3-4 cloves garlic, minced
• 2 tbsp maize flour (makki ka atta)
• Salt to taste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 cup ghee
• 1 onion, finely chopped (optional)

For Makki Roti

• 2 cups maize flour (makki ka atta)
• Water as needed
• Salt to taste
• Ghee for cooking

Method

For Saag

1. Clean and wash mustard greens, spinach, and bathua.
2. Boil until soft, then blend into a coarse paste.
3. In a pan, heat ghee.
4. Sauté ginger, garlic, and green chilies.
5. Add chopped onions and cook until golden brown.
6. Mix in the greens paste and cook on low flame.
7. Mix maize flour with water to make a lump-free mixture.
8. Add to the greens.
9. Season with salt, red chili powder, and turmeric.
10. Cook until well combined.

For Makki Roti

1. Knead maize flour with water and salt to make a soft dough.
2. Divide into small balls and roll into flat discs.
3. Cook on a hot griddle with ghee until golden brown spots appear.
4. Serve hot with Sarson da saag.

Masala Gud Parantha

Would you try this recipe? (Source: PR Handout)

To make your Lohri celebrations even more special, try the wholesome Masala Gud Parantha. This delightful stuffed flatbread combines the richness of jaggery (gud) and a blend of aromatic spices, making it a perfect addition to your festive feast.

Recipe courtesy: Ishijyot Surri, executive chef, SJI Hospitality and Foods

Ingredients

• 20 gms crushed jaggery
• 1 pinch carom seeds
• 1 gm fennel powder
• 5 gms crushed peanuts
• 100 gms wheat flour
• Water as required
• Salt to taste
• 1 tsp oil
• Ghee to roast the paratha (optional)

Method

1. Knead a firm and soft dough using wheat flour, salt, water, and oil.
2. In a bowl, mix carom seeds, fennel powder, and crushed peanuts with crushed jaggery.
3. Form a semi-soft mixture by mixing well.
4. Divide the kneaded dough into 5 equal parts (approximately 20 grams each).
5. Take one part of the dough and form a shell.
6. Place one part of the jaggery mixture into the shell.
7. Seal it well on all sides, shaping it into a sphere.
8. Repeat the process for all parts of the dough.
9. Set aside the stuffed spheres.
10. Take one stuffed sphere and roll it out into a round shape to make a paratha.
11. Repeat this process for the remaining stuffed spheres.
12. On a heated pan, cook the paratha on both sides until it turns golden brown in color.
13. Drizzle some ghee if desired.
14. Serve the parathas with ghee and milk.
15. Garnish with crushed dry fruits and saffron for a delightful touch.

Pista Nankhatai

Enjoy! (Source: Wikimedia Commons)

Nankhatai, a classic shortbread cookie, has been a staple in Indian households for generations, and the addition of pistachios (pista) elevates it to a festive masterpiece. This timeless and flavourful delight, brings a perfect blend of tradition and indulgence to the Lohri celebrations.

Recipe courtesy: Chef Gauri Varma, founder and CEO, Confect

Ingredients

• 90 gms ghee or butter
• 60 gms icing sugar
• 45 gms besan
• 75 gms flour
• Chopped pistachios

Method

1. In a bowl, add the dry ingredients and mix well.
2. Add chopped pistachios.
3. Add in butter or ghee and combine it well.
4. Form it in a dough.
5. Chill the dough for 30-40 mins.
6. Shape into balls of 10-12 grams each.
7. Prepare a tray with parchment paper.
8. Place the Nankhatai on the tray.
9. Add chopped pistachios on top.
10. Preheat the oven at 180 degrees Celsius.
11. Bake it for 8-10 mins.

Enjoy!

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