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Winter Recipe

Winter entertaining might look a little bit different this year, however this Winter Board is perfect for intimate family gatherings and holiday celebrations

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Indian

Course : Snacks

Tags

  • #Contest191
  • #Winterfoodrecipe
Ingredients

Ingredients For Winter Recipe

Methods
  • 1. Add besan, red chili powder, turmeric powder, ginger paste, salt to a bowl. Mix well. Add water and make a thick, flowy batter.
  • 2. Heat oil. Once the oil is hot coat a spinach leaf with the batter and drop it in the hot oil.Fry until they are browned and crispy from the other side as well.Drain on a paper towel-lined plate.Sprinkle chaat masala powder as soon as the pakoras are out of oil and toss well.
  • 3. Take moong dal chana dal in a bowl and soak it overnight and drain the excess water once done. Add the soaked moong dal, green chilli ginger in a mixer jar.
  • 4. Further, add salt and hing into the jar. Grind it a little coarsely and whisk the batter very well until light and fluffy. Heat oil in a deep-bottomed pan .Drop the whisked lentil batter into it making small bite size round balls. Fry them on low to medium flame until crisp and golden brown from both sides. To assemble Ram Ladoo, take serving plates and place 4-5 fritters in each of them. Add spicy green chutney sprikle chaat masala over it and lastly top the Ram Ladoo with grated radish , coriander leaves
  • 5. Rinse and soak the lentils for 6-7 hours or overnight.After the soak time is over, drain and rinse the lentils again.Add the lentils to a food processor or blender, add 2 tablespoons water, and pulse into a fine paste.Transfer the batter to a large mixing bowl and green chilli ginger paste add salt
  • 6. Heat oil Once the oil is hot, drop the Bhalla batter into the oil. turning them occasionally until they turn golden brown.Once cooked, remove them from the heat.Add the bhallas to a pan of water.let them soak for about 15 minutes.take each bhalla out of the water and gently press it between your plans to remove excess water. Set it on a plate. Repeat this process with all the bhallas. Whisk chilled yogurt along with salt and sugar Pour yogurt into a deep dish. Add the Bhallas to the yogurt.Just before serving, garnish with green chutney, tamarind chutney, and coriander leaves
  • 7. Cut garadu into small chunks.Heat sufficient oil in a kadai. Deep fry the garadu pieces till they are lightly golden coloured. Drain and place on an absorbent paper. Just before serving, refry the garadu pieces in medium hot oil till crisp.Sprinkle jiralu masala powder, salt, lemon juice and coriander leaves. Serve immediately.
  • 8. Wash the carrots and peel them. Chop them in big pieces. Put the pieces in a pressure cooker and add milk.Keep the pressure cooker on HIGH flame and let 3 – 4 whistles come. When the pressure releases naturally, open the lid and with the back of a ladle smash the carrot pieces to a pulp.Again put the pressure cooker for cooking on low flame add sugar cardamom powder and nuts ghee and mix well.Soon the halwa will dry up and a shine will start coming.Serve the gajar halwa hot or cold as you prefer.
  • 9. Garnish with instant jalebi
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