Lohri 2023: Delectable Traditional Recipes To Enjoy On The Harvest Festival

Lohri, the Punjabi festival that marks the end of winter, is a celebration of warmth, good harvest and new beginnings. It is a time to gather around a bonfire with family and friends, sing and dance to traditional folk songs, and enjoy a sumptuous feast.

We bring you a selection of traditional Lohri recipes that are sure to warm your heart and taste buds. From the classic makki ki roti and sarson ka saag, to sweet treats like pinni and phuliya, these dishes are perfect for adding a touch of festivity to your Lohri celebration. Whether you’re a seasoned cook or new to Indian cuisine, these recipes are easy to follow and delicious to taste.

So, let’s get started and explore the rich and diverse flavors of Lohri, with some mouth-watering dishes that are perfect for sharing with your loved ones. From appetizers to main dishes, and desserts, we’ve got it all covered. So fire up your stove, and get ready to create some unforgettable Lohri memories with your family and friends.

Paya Shorba Recipe by Manohar Reny Duddi, Executive Chef of Welcomhotel Bella Vista

Ingredients

• Mutton Trotters cleaned
• Black pepper corns
• Green Cardamom
• Cloves
• Black cardamom
• Desi Ghee
• Turmeric powder
• Garam Masala
• Whole onion
• Onion Sliced
• Tomato
• Garlic
• Ginger
• Salt
• Green Chilly Slit
• Fresh mint leaves

Method

Foxtail Millet Kheer by Executive Sous Chef Shankar Tajne, Hotel Centre Point

Ingredients

• Foxtail Millet 100gm
• Yellow Moong Dal 30gm
• Water 350ML
• Jaggery 200gm
• Milk 500ml
• Cashew 20gm
• Pure Ghee 50gm
• Cardamom pods 1gm
• Raisins 15gm
• Almond Flakes2gm

Method

• In a pan, melt the pure ghee and add the cashews and cardamom pods.
• Cook until golden and set aside. Now heat the ghee in the same pan.
• Repeat with the foxnuts until they are golden in color.
• Add the moong dal and set aside. Now take a pressure cooker and cook.
• By adding water inside for three whistles, you can roast millet and daal.
• Now, heat a pan with jaggery and water until the jaggery melts. dissolving and thickening in consistency. Now transfer the cooked millet.
• Cook for 3–4 minutes after adding the dal to the jaggery mixture. Lower the heat, add the milk and mix well.
• Add the fried cashews, cardamom, raisins, and 5 minutes of cooking time for the kheer.
• Serve hot with a sprinkle of nuts on top for garnish and to satisfy your cravings, especially if you have a sweet tooth.

Kodre ki Khichdi by Executive Chef Navneet Singh, Welcomhotel by ITC Hotels Amritsar 

Ingredients

• 3 cupskodo millet
• 1cup moong daal
• 1cup vegetables (carrots, beans, Green Peas & potatoes)
• 2 tbsp Chopped Coriander
• 2 tbspghee
• 1 tsp jeera
• 3 Cloves
• 1bay leaf
• 5 tbspgarlic chopped
• 1” piece Cinnamon
• 1onion chopped
• 1tomato chopped
• 1/3tsp turmeric powder
• 1 tspred chilli powder
• 1tsp curry powder
• Salt to taste

Method

• Soak the kodo millet for at least 4-5 hours & the daal ½ an hour.
• Now wash them well and drain the water.
• Cook both kodo and daal separately in a cooker as kodo will take more time to get cooked than the daal.
• Take a Pan and heat ghee.
• Add jeera, bay leaf, cloves and cinnamon
• Add garlic and sauté it till it turn golden in colour.
• Add onion and sauté till translucent.
• Add the mixed vegetables and sauté.
• Add tomatoes and cook them on slow flame till they turn mushy.
• Once done add the spices.
• Now add the cooked kodo and dal.
• Mix well, add about 1/2 cup water and pressure cook for a whistle.
• Open the cooker after the pressure is released.
• Stir and serve with some more ghee garnished with freshly chopped coriander leaves.

Sarson ka Saag and Makki Ki Roti by Chef Anand Rawat, Corporate Head Chef at Noormahal Palace, Karnal

There’s no match for Makki ki Roti and Sarson da Saag. The traditional yet flavorful combination is going to make your Lohri dinner a hit.

 Ingredients

• 750 gms Sarson saag
• 250 gms Palak saag
• 250 gms Bathua saag
• 2 cups Water with a pinch of salt
• 1 1/2 cup Makki atta
• 4 Green chillies
• 25 gms Ginger
• 2 Onions
• 6 Garlic cloves
• 100 gms Ghee
• 1/2 tsp Red pepper powder
• 1/2 tsp Garam masala
• 1/2 tsp Coriander powder
• 1/2 kg Makki Atta
• Water (for kneading)
• Ghee

Method 

For Sarson Saag:

• Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
• Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground and add makki atta and stir.
• Put back saag water and a little fresh water & boil over slow fire.
• Add green chillies & ginger & cook till saag gets thick.
• For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
• Mix into saag & garnish with julienne of ginger fried in ghee

For Makki Ki Roti:  

• Knead the makki atta until it becomes a ball, add atta to dry it & knead.
• Heat the tava and add a little ghee so that it does not stick.
• Make round shapes of makki roti on chakla & carefully transfer to the tava.
• Cook with ghee till golden brown.
• Serve with hot sarson da saag and gur and white butter

Pindi Chana 

Ingredients

• 1 cup Chickpeas (Kabuli Chana)
• 2 Tea Bag
• 1/2 tsp Baking Soda
• 1 tsp Salt

Potli Masala (To be tied in a muslin cloth)

• 1 tsp Amla Pieces
• 2 Brown Cardamom (Badi Elaichi)
• 2 – 3 Cloves (Laung)
• 1 Cinnamon Stick
• 1 Bay Leaf (Tej Patta)
• 2 -3 Green Cardamom (Chotti Elaichi)

To be dry Roasted

• 1 tblsp Pomegranate Seeds
• 1 tblsp Cumin Seeds
• 2 tblsp Coriander Seeds
• 1/2 tsp Ajwain (Carom Seeds)

Final Preparation

• 1 tsp Amchoor Powder (dry mango powder)
• 1/2 – 1 tsp Red Chili Powder
• 2 tsp Kashmiri Red Chilly Powder
• 1/2 tsp Garam Masala
• 1 tsp Black Salt (Kala Namak)
• 1/4 tsp Hing (Asafoetida)
• 1 tsp Kasoori Methi (Dry Fenugreek Leaves)
• 2-inch Ginger chopped matchstick
• Salt To Taste
• 1/4 cup Ghee
• 1 /4 cup Oil
• Lemon wedges
• 1 tblsp finely chopped coriander leaves

Method

• Wash and soak chole/ chickpeas in water overnight or for about 8 hrs.
• In case you forgot to soak the chole overnight, soak them in hot water for 2 hrs covered.
• In a pressure cooker, put overnight soaked chole, salt, potli masala tied in a muslin cloth, teabags, baking soda. Add 4 cups of water and put on the lid. On high flame cook the chole for 6 – 7 whistles.
• If you do not have tea bags you can use 1 tsp tea leaves tied in cheesecloth just like potli masala.
• Switch off the flame and let the pressure release on its own. In case you do not wish to add baking soda then give additional 3 – 4 whistles.
• Meanwhile dry roast on low flame all ingredients under to be Roasted Section. Keep stirring constantly to make sure you do not burn them. Otherwise chana will taste bitter. When it cools down grind it to a fine masala.
• When the pressure releases from the cooker naturally, remove all the amla, tea leaves and dry khada masala (Whole Spices). Strain the chole in a separate vessel but DO NOT THROW AWAY THE WATER. This reserved water will be used later.
• Now in a separate big bowl add the boiled chana, 2 tblsp of dry roasted and grinded masala, coriander powder, garam masala, mango powder, black salt, hing, crushed kasoori methi and red chilly powder. Mix well to coat every chana. Add the slit chillies and ginger. Keep it aside for 1/2 hour.
• Next in a kadai preferably Iron Kadhai to get that dark black color, heat the oil and ghee together and then add the chole mixture prepared earlier. At this stage add some the reserved boiled chole water and mix it gently. Now on low flame keep cooking the chole and adding the boiled chole water in batches to get that semi thick consistency.
• Let it simmer on low heat until the oil separates and you get the right consistency.
• To get more darker color leave the cooked chole in the iron kadhai for longer time.
• Now dish out the pindi chana in a serving bowl and garnish with coriander leaves, onion and tomato slices and shredded ginger and lemon wedges.
• Rawalpindi style pindi chole recipe is ready.

Read all the Latest Lifestyle News here