Makke ki roti and Sarson ka saag: Chefs share must-try Lohri recipes

Harvest season is on the cards as we sail through the peak of the winter India being home to multiple harvest festivals experiences a diverse array of celebrations and collective expressions of gratitudeWhile Tamilians anticipate Pongal Makar Sankranti is observed by a larger population from Odisha Karnataka Maharashtra Goa and West Bengal Another popular variation of this folk festival is Lohri which is widely celebrated in Punjab to honour the seasonal produce of the rabi cropThe term lsquoLohrirsquo is derived from lsquoLohrsquo which is the main component of utensils used for cooking Rabi crops With Lohri just around the corner ndash a bonfire along with your loved ones is probably the most important thing to look forward to However the role of lipsmacking food that complements the festival cannot be underestimatedWhile the festival of Lohri gives way for the constant nibbling of peanuts popcorn dates rice puffs and other knickknacks here are the essential Lohri delicicacies one must stock their household with to ring in the festivitiesMakki ki Roti and Sarson da SaagThis traditional Punjabi dish the OG dish in your Lohri thaali The simple combo of Makki ki Roti and Sarson da Saag is also one of the most celebrated Punjabi delicaciesIngredients600 gm sarson saag200 gm bathua saag200 gm palak34 medium size onion2inch ginger56 garlic pods2 green chilies1 tablespoon coriander powder1 tablespoon garam masala1 tablespoon red chilli powderSalt as per tastemakki ka aata1 teaspoon mustard seeds2 whole dry red chilli45 chopped garlic14 teaspoon asafoetida for tempering2 teaspoon mustard oilMethod1 Wash and thoroughly clean green leafy vegetables Chop the green leafy vegetables onions ginger and garlic2 In a deep cooking pan combine the chopped green leafy vegetables and the onion ginger garlic mixture Add hot boiling water and salt to taste3 Once the greens start boiling add all dried spices excluding asafoetida mix well and cover the pan Let the saag cook on a mediumlow flame4 While the greens are cooking knead the corn flour dough with a small amount of salt and water Set it aside to rest5 Continuously mash the greens using a steel masher or a wooden churner to ensure thorough mixing6 After 30 minutes add 34 tablespoons of corn flour to the greens Mix well ensuring there are no lumps Continue using the masher7 Allow the greens to cook for approximately 45 minutes to 1 hour until they reach the desired consistency8 Heat mustard oil in a pan Once hot add mustard seeds dried red chilies chopped garlic pods asafoetida and then add the cooked saag Mix well and let it cook for an additional 5 minutes9 Place an iron tawa on the gas to heat On a rolling board with parchment or butter paper spread a small amount of kneaded corn flour dough using your hands Shape it into a 4inch diameter frac12 cm thick roti Use watersplashed hands during spreading10 Cook the maize flour flatbread on the hot skillet until dark spots appear on one side Flip it to cook the other side Put the flatbread on direct heat using tongs to get brown spots on both sides11 Spread ghee on the cooked corn flour flatbread to keep it moist12 Serve the hot saag topped with a generous amount of white butter alongside the makki ki roti Enjoy this hearty winter recipeRecipe by homechef Harveen BawaTil ki RevdiLoaded with sesame seeds these sweet candies come with a punch of crunchiness The flat sweet is made with sesame seeds and sugar One can also use jaggery instead based on their likings For a special touch chefs can experiment by adding some elaichi powder kewra essence andor rose essence to the recipe Here is a recipe shared by a Mumbaibased chef to beat the winter chill with this jaggeryinfused revdiIngredients1 cup white sesame seeds til1 cup grated jaggery14 cup water12 teaspoon cardamom powderGhee clarified butter for greasingInstructions1 Heat a pan on mediumlow heat and dry roast the sesame seeds until they become golden brown and release a nutty aroma 2 Keep stirring to ensure even roasting Once done transfer them to a plate and let them cool3 In a separate pan add the grated jaggery and water Heat it over medium heat stirring continuously until the jaggery dissolves completely4 Bring it to a boil and cook until it reaches a softball consistency You can check this by dropping a small amount of syrup into a bowl of cold water ndash it should form a soft ball5 Once the jaggery syrup reaches the desired consistency reduce the heat to low Add the roasted sesame seeds and cardamom powder to the syrup Mix well until all the sesame seeds are evenly coated6 Grease your palms with a little ghee to prevent sticking Take small portions of the mixture and shape them into flat round discs revdis You can use a rolling pin to flatten them evenly7 Allow the til ki revdis to cool for a few minutes As they cool they will harden and hold their shape8 Once completely cooled store the til ki revdis in an airtight container Serve and enjoy these delicious and nutritious treats during LohriRecipe by Printo Pauly sous chef at The St Regis MumbaiGur ki GajakNext up is Gur ki Gajak which holds significant cultural and symbolic importance during Made from jaggery gur and sesame seeds it is a symbol of harvest produce The use of sesame seeds marks the harvest abundance while jaggery signifies the sweetness and prosperity that people wish to invite into their lives in the coming yearSharing Gur ki Gajak during Lohri not only represents the agricultural bounty but also fosters a sense of community and togetherness It reinforces the spirit of the festival as families and friends come together to enjoy the sweetness of the occasion around bonfires traditional folk music and danceIn order to prepare it at home melt jaggery with ghee and load with chunks of dry fruits such as peanuts and sesame seeds Then once set it can be broken into smaller pieces and enjoyed This recipe can be prepared in advance and stored in an airtight containerRecipe by Chef Prashant Pallath The Tanjore Tiffin RoomAtta LaddooA variation of the traditional laddoo atta laddoo is perhaps one of the most popular North Indian sweets To make Atta Laddoo start by dry roasting whole wheat flour in a pan over medium heat until it emits a nutty aroma and turns golden brown Once roasted let it coolIn a separate pan melt ghee over low heat add the roasted atta and mix well until the atta is coated evenly Gradually add powdered sugar cardamom powder and chopped nuts of your choice to the mixture Combine all the ingredients thoroughly allowing the mixture to cool slightly for ease of handlingTake portions of the mixture and shape them into round laddoos by gently pressing the mixture together Repeat the process until all the mixture is used These Atta Laddoos are not only delicious but also embody the essence of traditional Indian sweets making them a delightful treat for LohriRecipe by homebased chef Raashi GurnaniTil ki BarfiJust a handful of ingredients are needed to prepare this sugary delight Combine sesame seeds with a little ghee khoya and sugar And voila your Til ki Barfi is ready Til is a mustconsume winter ingredient that will keep you warm and healthy