November & December Indian Seasonal Recipe Collection { part two}

Here is an amazing compilation of Indian winter cuisine that will make you go "Mmm!" With the onset of November and December, the winter season calls for the preparation of tasty and healthy dishes like warming dals, seasonal vegetable dishes, aromatic rice dishes, and even winter desserts and snacks.

1. Roasted Masala Makhana

PREP TIME-5 minutes

COOK TIME-8–10 minutes

SERVINGS-3–4

Roasted Masala Makhana

Makhana, also known as fox nuts or lotus seeds, makes a light, crunchy snack when roasted with a little ghee and spices. It is an easy alternative to deep-fried snacks.

Ingredients

• 4 cups makhana

• 1 tbsp ghee or oil

• ½ tsp chaat masala

• ¼ tsp turmeric

• ¼ tsp Kashmiri chilli powder, optional

• ¼ tsp roasted cumin powder

• Salt to taste

Method

1. Heat a wide, dry pan over low to medium heat.

2. Add the makhana and roast for 5–7 minutes, stirring frequently so they toast evenly.

3. Test one by letting it cool slightly and breaking it. It should snap rather than bend.

4. Add the ghee or oil and toss to coat the makhana.

5. Sprinkle in the turmeric, chilli powder, cumin powder, chaat masala and salt.

6. Toss for another 1–2 minutes over low heat, taking care not to burn the spices.

7. Cool completely before transferring to an airtight container.

Serving suggestion: Enjoy with a cup of masala chai or pack into small snack containers.

Storage: For best crispness, store in an airtight container after cooling completely and consume within several days.

2. Shakarkandi Chaat — Indian Sweet Potato Chaat

PREP TIME-10 minutes

COOK TIME-20–30 minutes

SERVINGS-3

Shakarkandi Chaat — Indian Sweet Potato Chaat

Sweet potatoes become tender and naturally sweet when roasted or boiled. Tossing them with lemon, roasted cumin and chaat masala creates a satisfying combination of sweet, tangy and savoury flavours.

Ingredients

• 500 g sweet potatoes

• 1 tbsp oil, optional for roasting

• ½ tsp roasted cumin powder

• ½ tsp chaat masala

• ¼ tsp Kashmiri chilli powder, optional

• 1–2 tbsp lemon juice

• 2 tbsp chopped coriander

• Salt or black salt to taste

• 1 small green chilli, finely chopped, optional

Method

1. Scrub and wash the sweet potatoes. Peel them if desired.

2. For roasting, cut into bite-sized cubes and toss with oil. Spread on a baking tray and roast at 200°C for about 20–30 minutes, turning once, until tender and lightly browned.

3. Alternatively, boil the sweet potatoes whole until a knife passes through easily, then cool slightly, peel and dice.

4. Place the cooked sweet potatoes in a bowl.

5. Sprinkle over the cumin powder, chaat masala, chilli powder and salt.

6. Add lemon juice and toss gently so the cubes retain their shape.

7. Finish with fresh coriander and green chilli, if using.

8. Serve while warm.

Serving suggestion: Add finely chopped cucumber or pomegranate seeds for extra freshness and colour.

3. Spinach Besan Chilla

PREP TIME-10 minutes

COOK TIME-15 minutes

SERVINGS-2–3

Spinach Besan Chilla

These savoury gram-flour pancakes combine spinach, spices and fresh herbs in a quick, versatile recipe. Besan provides plant-based protein, while spinach adds colour, folate and other nutrients.

Ingredients

• 1 cup besan (gram flour)

• 1 cup finely chopped spinach

• ¼ cup finely chopped onion

• 1 small green chilli, finely chopped, optional

• 1 tsp grated ginger

• ¼ tsp turmeric

• ½ tsp cumin seeds or ajwain

• 2 tbsp chopped coriander

• Approximately ¾ cup water

• Salt to taste

• 1–2 tsp oil for cooking

Method

1. Add the besan, turmeric, cumin or ajwain, salt and ginger to a mixing bowl.

2. Gradually whisk in the water until you have a smooth, pourable batter without lumps.

3. Fold in the spinach, onion, green chilli and coriander.

4. Heat a non-stick or well-seasoned tawa over medium heat and lightly grease it.

5. Pour a ladleful of batter onto the tawa. Spread gently into a thin circle.

6. Cook for 2–3 minutes until the underside is golden and the edges begin to lift.

7. Drizzle a little oil around the edges, flip and cook the other side for another 1–2 minutes.

8. Repeat with the remaining batter, adjusting the heat as needed.

Serving suggestion: Serve hot with mint-coriander chutney, tomato chutney or plain yoghurt.