Warm-up with these winter delights!

The season to try out the best dishes and curate sizzling new recipes is here – Winters. Yes, you heard it right. And Chefs are here too, with their dishes.

Winter recipes by Maharaj Bhanwar Singh, corporate chef Khandani Rajdhani, Located – Bangalore, Mumbai, Pan India

• Adadiya pak
• Mongri peru

Adadiya pak

Ingredients:
Urad dal Atta (Coarse) – 150 Gms
Channa Dal Atta – 150 Gms
Mix Dry Fruits – 100 Gms
Gondh – 100 Gms
Khus Khus – 25 Gms
Milk – 3 Tbsp
Sugar – 250 Gms
Ghee – 250 Gms
Saunth Powder – 50 Gms

Method:

1. Take 2 cups split black gram flour (urad dal flour should be coarse like suji,  make sure it’s not in powder foam).
2. In large bowl combine flour, milk and ¼ cup clarified butter, mix thoroughly. (We called in this process dhabo)
3. After half hour sieve this flour by pressing mildly. Set aside.
4. In heavy bottomed pan Heat the clarified butter and fry edible gum on high flame. Set aside.
5. Chopped edible gum uneven and make coarsely powder using a mortar.
6. Add the flour & Poppy Seeds in clarified butter and Roast it on a low flame stirring continuously till light brown or until 25 to 35 minutes.
7. Once it is browned add finely chopped edible gum.
8. Mix well turn off the flame, let it cool 10 to 15 minutes.
9. Add in all Saunth powder & sugar mix very well.
10. Spread it on a square or round plate garnish with almonds. Cool 3 to 4 hours than cut.
    
    Mogri Peru

Ingredients:
Mogri ( Peru) – 2 Cups
Mustard Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Hing – 1 Pinch
Oil – 1 Tbsp
Corriander Leaves – ½ Cup for Garnish
Dhania Powder – 1 tsp
Jeera Powder – 1
Red Chili Powder – ½ Tsp
Turmeric Powder – ½ tsp

Method:

1. Cut the Mogri Peru into 1 inch long chunks.
2. Heal Oil, Temper with Cumin seeds, Mustard seeds, Asafoetida & Green Chillies.
3. Add the Mogri and sauté till soft.
4. Add the dry masalas, water and salt and cook for a couple of more minutes.
5. Garnish with Chopped Fresh Corriander.
6. Serve hot.
   

Chefs Tips:

1. Mogri combined with cucumber can be used to make a Koshimbir.
2. Mogri can be used along with beetroot to make a raita.
3. Mogri can be used to make a Mogri Ka Chaat mixed with Green
   Apples.