Winters are finally here, during this season people love having nutritious and warm food. What could be a better way than some mentioned delicious recipes to satisfy your craving. Now, we know that winter recipes sounds boring, but it is one of the season in which you get to eat different fruits and vegetables. Usually made with veggies and masalas, winter vegetables turns out into a delicious and healthy recipes.
6 cups chicken stock
1½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns
Instructions For Making Pumpkin Soup
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to the pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Sarson Ka Saag With Makki Di Roti
Ingredients for making Sarson Ka Saag
1 kg Mustard Leaves (Sarson Ka Saag)
500 gm Spinach leaves (Palak)
1 inch Ginger
2-3 Green chilli
1 cup Makki ka atta (maize flour)
1 tbsp Vegetable oil
1 cup Onion
½ tbsp Red Chili powder
1 tbsp Garlic paste
Salt (as per taste)
Ingredients for Makki Ki Roti
400 gm Makki ka atta (maize flour)
½ tbsp Crushed Carom seeds (ajwain)
½ tbsp Salt
oil for shallow frying
Instructions for making Sarson Ka Saag
Take mustard leaves and spinach roughly chopped.Then wash chopped mustard leaves and spinach at least 3-4 times to remove all impurities.When all greens are properly clean then take the pressure cooker and put all washed greens into the cooker.
Add salt, 1-inch ginger, 2 green chilli into the cookerCover the pressure cooker and wait for 3 whistles after that let the greens cook on low flame.When greens are cooked and cool it down then add maize flour and blend it with a blender and make it smooth.Take another pan and heat oil.
Add 1 cup finely chopped onions, 1 tbsp of garlic paste, 1½ chopped ginger and 1 chopped green chilli into the panThen add ½ tbsp of red chili powder and mix it when temper oozing oil then pour a pureed green into the pan, mix it well leave the pan on low flame and stir occasionally Sarson ka Saag is ready to serve with Makki ki roti and jaggery
Instructions for Makki Ki Roti (Maize Flour Flatbread)
Take 400gm maize flour add ½ tbsp of salt and crushed carom seeds (ajwain)
add water and make a dough. Make medium size balls of dough, sprinkle wheat flour on the rolling board and place a dough ball on the rolling board.
Then gently roll with a rolling pin (belan), sprinkle flour on top of the chapati. If chapati is stuck on a rolling board rolled to a medium size round circle, this maize flour roti is not very thin but a little thick if you make it thin the possibilities of break roti are increased.
Now heat a tawa and spread oil on tawa after that gently place a makki roti on tawa when one side is a little brown then flip the other side of makki roti when both sides become brown then your makki roti is ready to serve.
1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Instructions for Cinnamon rolls
Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11×8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Cut into 8 slices; place in a greased 13×9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat the oven to 350°.
Bake until golden brown, 20-25 minutes. Cool on wire racks.For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over the tops. Refrigerate leftovers.