Healthy and tasty winter dishes : Winter means the season of lots of green vegetables. This season is suitable for both taste and health. You can make new dishes as per your choice during cold days. Children who crave for vegetables can be given a lot of nutrition by filling them in puri paratha cutlets. And these things are liked very much by children as well as adults.
A lot of experiments can be done in the kitchen in this season. Fresh pea curry, nimona, paratha, kachori, soup and halwa can be made. When cabbage is in season, some new experiments can be done by mixing it with paneer, cheese and many new recipes can be tried with leafy vegetables.
In the winter season, there is abundance of fresh green leaves, seasonal fruits and vegetables which are very beneficial for our health. The desire to eat also increases in this season. Especially it feels good to taste some spicy and hot dishes. Apart from this, our body's energy requirement also increases in cold weather and hence there is a need for healthy and nutritious tasty food. Today we have brought some such recipes for you.
Material:
Spinach (chopped): 2 cups
Boiled potatoes: 2 medium size
Paneer (mashed): 1 cup
Ginger-garlic paste: 1 teaspoon
Coriander leaves (chopped): 2 teaspoons
Green chillies (finely chopped): 1-2
Chaat masala: 1 teaspoon
Bread Crumbs: 1 cup
salt as per taste
Oil (for frying)
Method:
Prepare the mixture by mixing boiled potatoes, spinach, paneer, ginger-garlic paste, coriander, green chillies, chaat masala and salt.
Shape the mixture into small cutlets.
Coat them in bread crumbs.
Deep fry in hot oil until golden brown.
Serve with chutney or tomato sauce.
Material:
Carrot (grated): 1 cup
Broccoli (finely chopped): 1 cup
Cornflour: 2 tbsp
Flour: 2 tbsp
Ginger-garlic paste: 1 teaspoon
Green chilli (chopped): 2
Soy sauce: 2 teaspoons
Chili Sauce: 1 tsp
Tomato Sauce: 2 tsp
Green Onion (chopped): 1/2 cup
Salt and pepper to taste
Method:
Mix cornflour, flour, salt and ginger-garlic paste in carrots and broccoli and make small balls.
Fry them in oil till light golden.
Heat some oil in a pan and fry ginger-garlic and green chillies.
Add soya sauce, chili sauce, tomato sauce and some water to it.
Add prepared fried balls and mix well.
Garnish with green onions and serve.
Material:
Wheat flour: 2 cups
Carrot, peas, capsicum (chopped): 1 cup each
Cheese (grated): 1 cup
Green chilli and coriander leaves (chopped): 2 teaspoons
Ginger Paste: 1 tsp
Red chilli powder: 1/2 teaspoon
Garam Masala: 1/2 tsp
salt as per taste
Method:
Add some salt and water to the flour and knead it soft.
Boil the vegetables lightly and mix them with spices and cheese.
Make a ball of dough, roll it and fill it with vegetable-cheese mixture.
Roll out the paratha and cook it on the pan from both the sides.
Serve hot with butter or curd.
Material:
Mushroom: 1 cup (chopped)
Peas: ½ cup
Onion: 1 (chopped)
Tomato: 2 (finely chopped)
Ginger-garlic paste: 1 teaspoon
Cashew paste: 2 teaspoons
Turmeric, coriander, garam masala: 1 teaspoon each
Oil: 2 tsp
Method:
Heat oil and fry onion and ginger-garlic paste.
Add tomatoes and spices and fry.
Mix mushroom, pea and cashew paste and add some water.
Cook for 10 minutes on low flame and serve with hot paratha.
Material:
Bathua: 1 cup (boiled and mashed)
Curd: 2 cups
Roasted cumin powder: 1 teaspoon
Black salt: ½ teaspoon
Red chilli powder: ½ tsp
salt as per taste
Method:
Beat the curd and add boiled and mashed bathua to it.
Add roasted cumin powder, black salt, red chili powder and salt.
Let it cool and serve. It is a perfect side dish with food.
