Lohri 2023: Lohri is one of the biggest harvest festivals in India. Lohri is celebrated annually on January 13th, the day before Makar Sankranti, marking the end of the winter solstice and the time of harvest for rabbi crops. The festival is all about bonfires, folk songs and dances, gajak, levdi and sarson ka saag. No festival is complete without good food. Every festival in India has its own traditional food. Gujiya of Holi and Sivaiyah of Eid. Similarly, some traditional dishes are also made with lohri. Let’s take a look at the ready-to-prepare dishes for Lori’s special occasions.
CHAWAL AUR GANNE KE RASS KI KHEER by Executive Chef Rajnish Malkoti, ITC Hotels Shimla Welcome Hotel
material
- 4 cups fresh sugarcane juice
- Rinse 1/2 cup of good quality basmati rice and soak in water for 30-40 minutes.
- 1 chopped green cardamom
- 1 1/4 cups full-fat milk
- 1/4 cup mixed nuts and raisins
- 1 teaspoon diggy
Method
- Strain the sugarcane juice into a heavy-bottomed pot. Bring to a boil over medium heat. As the juice boils, the scum will begin to float to the surface. Using a large spoon or strainer, scoop and discard (also remove from sides of pan). This process should be repeated until all scum is removed.
- Drain the rice well and add it to the pot with the cardamom. Stir the mixture frequently over medium-low heat for about 20-25 minutes. The keel will thicken as the rice begins to soften.
- Lower the heat and cover the pot. Continue to cook the keel for an additional 15 minutes, stirring occasionally, until the rice is cooked through. Add it to the keel and stir well.
- Heat the ghee in a small pan and fry the nuts and raisins until golden brown and add to the keel. Cover the keel and simmer for an additional 5-7 minutes or until desired consistency. Remove from heat and let cool.
- Garnish with nuts and raisins and serve chilled.
Sugar-Free Apricot Sesame Radu by Chef Akash Kanderwal, Sou-Chef Pastry Chef & Bakery at Welcom Hotel Sheraton New Delhi
material
- 1/3 cup white sesame seeds & 1/3 cup chopped apricots
- ¼ cup peanuts
- ¼ cup dried coconut
- Use ½ cup ground jaggery / ½ cup palm jaggery or 6 gm stevia
- 3 tbsp water
Method: –
- Heat a pot or frying pan and add white sesame seeds. The frying pan is not too hot, and the heat is low.
- Roast the sesame seeds over low heat. Stir occasionally.
- The sesame pops and changes color. It takes about 2-3 minutes on low heat. Don’t let them brown.
- Take it out and put it on a plate.
- Then add peanuts. Dry roast over low heat, stirring frequently, until the peanuts are crisp and have a few dark spots or blisters.
- Remove peanuts to a mortar or plate. Let them cool.
- In the same pan, add dried coconut.
- Roast, stirring constantly, until coconut is light golden or golden brown. turn off the fire. Remove from pan and set aside.
- When the peanuts have cooled, coarsely chop them. It can also be ground with a dry grinder.
- Add coarsely crushed peanuts to the roasted coconut and sesame seeds.
- Then add cardamom powder.
- Mix well. set aside.
- Add chopped apricots to the above mixture and add melted jaggery or stevia.
- The water helps bind the mixture together and shape it into round balls coated with sesame seeds.
Paya Shorva Recipe by Manohar Reny Duddi, Executive Chef at Welcomhotel, ITC Hotels Chandigarh
material
- Cleaning the mutton trotter
- black peppercorns
- green cardamom
- cloves
- black cardamom
- desi ghee
- turmeric powder
- garam masala
- whole onion
- onion slice
- Tomato
- garlic
- Ginger
- salt
- green chilly slit
- fresh mint leaves
Method
- Wash the mutton trotters with flour, vinegar and water 3-4 times.
- Tie the whole spice with a muslin cloth and place the trotter in the pressure cooker.
- Add 1 onion, turmeric powder, and 5-6 cups of water and pressure cook for about 30 minutes.
- Meanwhile, add ghee to the cooking vessel.
- Add the minced garlic and fry until the garlic turns light brown.
- Add chopped onions and fry until translucent
- Add the shredded green chili peppers and the mutton paya soup taken out of the pressure cooker.
- Don’t forget to remove the whole onion and muslin cloth from the stock.
- If you want to thin the shorba, add water.
- Cover the shorba over medium heat and simmer for 10 minutes.
- Add salt and garam masala.
- Serve hot with chopped mint leaves on top.
Our Millet Kheer by Shankar Tajine, Executive Sous Chef at Hotel Center Point
- material
- Millet 100gm
- Yellow Moondal 30gm
- 350ML of water
- Jaggery 200gm
- Milk 500ML
- 20g cashew
- Pure Ghee 50gm
- Cardamom pods 1gm
- 15g raisins
- almond flakes 2gm
- Method
- Melt pure ghee in a pan and add cashews and cardamom pods.
- Cook until golden brown and set aside. Heat the ghee in the same pan.
- Repeat until the foxnuts are golden brown.
- Add the moong dal and set aside. Now get your pressure cooker ready to cook.
- You can roast millet or dal by adding 3 whistles of water.
- Next, heat a pot of jaggery and water until the jaggery melts. Consistent dissolution and thickening. Transfer the cooked millet.
- Cook for 3-4 minutes after adding the dal to the jaggery mixture. Reduce heat, add milk and mix well.
- Add fried cashews, cardamom, raisins and add 5 minutes cooking time to the keel.
- Sprinkle nuts on top for garnish and serve hot to satisfy your cravings, especially if you have a sweet tooth.
Kodre ki Khichdi (by Executive Chef Navneet Singh), Welcome Hotel by ITC Hotels Amritsar
material
- 3 cups millet
- 1 cup of mundar
- 1 cup vegetables (carrots, beans, green peas, potatoes)
- 2 tablespoons chopped coriander
- 2 tablespoons ghee
- 1 teaspoon zeera
- 3 cloves
- 1 bay leaf
- 1.5 tablespoons minced garlic
- 1 clove of cinnamon
- 1 chopped onion
- 1 chopped tomato
- 1/3 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon curry powder
- salty
instructions
- Soak the millet in water for at least 4-5 hours and the dal for 1/2 hour.
- Now wash them well and drain the water.
- Kodo and daal are cooked separately in a rice cooker because it takes longer to cook than daal.
- Take a pot and heat the ghee.
- Add zira, bay leaf, cloves and cinnamon
- Add garlic and fry until golden brown.
- Add onions and fry until translucent.
- Add mixed vegetables and fry.
- Add tomatoes and sauté over low heat until thickened.
- Add the seasoning when done.
- Then add the cooked codo and dal.
- Mix well, add about 1/2 cup water and pressure cook with a whistle.
- Open the rice cooker when the pressure is released.
- Stir and serve with ghee garnished with fresh coriander leaves.
Choliya Paneer by Chef Dheeraj Mathur, Cluster Executive Chef at Radisson Blu Hotel Kaushambi Delhi NCR
material
- 2 tbsp oil
- 200 grams Chorya
- 100 grams of paneer
- 3 tomatoes, puree
- 2 onions and 1 green chilli puree
- 150ml milk
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 3-4 tsp chopped Halladania
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1 tsp/salt to taste
- 1/2 teaspoon red pepper powder
- 1 tbsp Kasurimeti
- 500ml water
Method –
- Put the frying pan on medium heat and add oil
- When the oil is hot, add the onion puree and fry until light pink.
- Add ginger and garlic paste and fry until light brown
- Add salt, turmeric powder, degimirchi and kasurimethi.Stir the roast for 1/2 minute
- Add the tomato puree and sauté for a minute and a half.
- Add chorya and simmer for 5 minutes
- Add milk, garam masala and halladhania. cook for 2 minutes
- Add water and mix well.Bring to a boil over high heat
- Reduce heat to low and cover. After cooking for about 10 minutes and checking the situation several times, after 10 minutes the Halechane is almost cooked. Add paneer, increase heat to high and mix well. Cook for 1 minute, transfer to a serving bowl, and garnish with challadania.
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