Lohri 2023 special: Lip-smacking traditional recipes to enjoy with your family

It’s that time of the year when harvest festivals are celebrated in different parts of the country from Lohri, Pongal, Bihu, Uttarayan to Makar Sankranti with much enthusiasm. Lohri is one such festival that’s mostly celebrated on January 13 every year most commonly in Punjab and also in other parts of North India like Haryana, Himachal Pradesh and Jammu. It is believed that the festival marks the end of winter and start of longer days. A traditional Lohri plate has items of fresh harvest such as jaggery, mustard leaves, sesame seeds and delicacies made of these are enjoyed on the festival. (Also read: Lohri 2023: Who was Dulha Bhatti and how’s he related to Lohri? Know the story)

Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa shares recipes of 5 traditional Lohri recipes that you must enjoy with your loved ones this year.

1. SARSON KA SAAG

Ingredients

Sarson leaves – 500 gm

Spinach leaves – 200 gm

Chopped garlic – 1 tbsp

Large onion, chopped – 1

Chopped ginger – 1 tsp

Mustard oil – 2 tbsp

Green chilli – 2 no

Cumin seeds – 1 tsp

Salt and seasoning – as per taste

Method

– Boil sarson leaves and spinach leaves, drain excessive water. Mash the boiled sarson and spinach.

– Heat oil in a pan, put cumin seeds, ginger and garlic in the oil. Make it in the form of paste.

– Add green chilli to the paste. Add salt and garam masala.

– Add mashed sarson to the paste. Stir it well till the mixture becomes smooth. Cook it on slow fire for 7 to 10 minutes. Serve and garnish with white butter, ginger or tomato or as per your liking

2. LAUKI TART HALWA

Ingredients

Lauki (Bottle gourd) – 500 gm

Desi ghee – 200 gm

Sugar – 150 gm

Khoya danedar (Reduced milk) – 200 gm

Green Cardamoms (powder) – 1 gm

Almond chopped – 15 gm

Cashewnut chopped – 15 gm

Method

– Rinse, peel and grate the lauki and remove the centre portion. Heat ghee in a heavy pan on medium flame.

– Add the grated lauki and mix very well with the ghee. Cook lauki on medium flame. Continue to stir until the moisture evaporates. Add sugar and sauté till lauki halwa turns thick.

– Add Khoya and keep stirring to avoid burning. Switch off the flame. Add nuts and cardamom powder, and mix well.

– Take small readymade tart shells and transfer the lauki halwa in it. Garnish and enjoy.

3. TAMATAR FETA CHEESE PARATHA

Ingredients

Paneer – 150 gm

Feta cheese – 50 gm

Tomato – 90 gm

Corn flour – 20 gm

Roasted chana powder – 20 gm

Green chili – 5 gm

Green coriander – 5 gm

Ginger – 5 gm

Garam masala – 10 gm

Butter – 0.5 gm

Salt to taste

Method

– Add corn flour and roasted chana powder to warm salted water, mix all the ingredients. Knead dough and let it stand 10-15 minutes.

– Once dough is set, put butter in a pan on a slow fire. Take small quantity of dough mixture in the heated pan and press with fingers till it becomes thin.

– Cook on slow fire till the colour becomes brown. Garnish and serve hot.

4. VEGETABLE CROQUETS

Ingredients

Potatoes – 250 gm

Cabbage – 50 gm

Cauliflower – 50 gm

Carrots – 50 gm

French beans – 50 gm

Green chili – 10 gm

Ginger – 10 gm

Salt – 0.5 gm

Red chili – 10 gm

Garam masala – 10 gm

Chat masala – 10 gm

Coriander – 20 gm

Bread crumbs – 100 gm

Oil – 10 gm

Method

– Mash potatoes, mix all the masala and vegetables in this.

– Now, give cylindrical shape or as per your choice.

– Coat with bread crumbs. Heat oil and fry till crisp and golden. Serve hot.

5. PANEER FIRDAUSI

Ingredients

Paneer (small dice) – 150 gm

Boiled onion paste – 75 gm

Cashew nut paste – 25 gm

Ghee – 30 ml

Ginger garlic paste – 10 gm

Tomato puree – 50 gm

Green cardamom pwd – 3 gm

Mace powder – 1 gm

Coriander powder – 5 gm

Salt to taste

Cream – 30 ml

Method

– Heat ghee in a pan, add onion paste and cook till moisture evaporates.

– Add ginger-garlic paste and cook for another 2-3 minutes.

– Add coriander powder and sauté. Add cashew nut paste diluted in water. Cook on low flame for 10-12 minutes.

– Add tomato puree followed by paneer, green cardamom and mace powder.

– In the end, add cream for texture and taste. Serve hot with Indian breads.

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