In India, there are various cultures and cuisines. With the approaching winter season it’s time to prep-up and indulge you in deliciously warm delicacies. This is the season when the markets are brimming with all sorts of root vegetables, tubers and leafy greens. No wonder then that in India we eagerly wait for winters to make our favorite seasonal dishes such as a hot bowl of Gajar ka Halwa cooked with red carrots. Every region has their own specials too, such as Gujarat’s Undhiyo, a slow – cooked vegetarian dish made using flat beans, turnip, yam, raw banana, green garlic and potatoes; or Punjab’s Sarson ka Saag with Makki ki Roti. There are so many more soul warming delicacies using winter veggies – Matar Pulao, Beetroot Soup, Mooli Stuffed Chapati, Methi Stuffed Chapati, Rasam etc. These all recipes can make without a drop of oil. Individual who have diabetes use sugar free in place of sugar in all sweet dishes.
There are some zero oil winter’s recipes in India given below:
Zero Oil Gajar ka Halwa
Carrots 600 gm
Milk 90 ml
Sugar 55-60 gm
- Wash, scrape and grate the carrots.
- Heat karahi, add cardamom seeds and grated carrots (sprinkle water if required). Fry a little and then add milk. Cook on slow fire till the carrots are done and milk dries up.
- Add sugar and cook on slow fire till the halwa is dry again. Serve hot.
Zero Oil Besan Pakora
Bengal Gram Flour (besan) 4 tablespoon
Spinach 4 tablespoon (chopped)
Salt and chillies to taste
You can add other spices according to your taste.
- Make a thick paste with Bengal gram flour, spinach, salt and chillies in a bowl.
- Keep an idli stand for steaming and pour a spoonful of paste in each idli compartment.
- Steam for 5-7 minutes or till pakoras are done.
- Serve hot with coriander or mint chutney. You can add these pakoras to the kadhi.
Paneer made of skimmed milk 1/3 cup
Powdered sugar 1 ½ cup
Rose water ¼ cup
Red color 2 drop
- Knead paneer well. Cook on a low fire in an iron vessel till it collects at the centre.
- Add the powdered sugar. Let the sugar water evaporate.
- Add rose water and color. Remove from fire. Cool and grind in a mixture.
- Press it into the sandesh mould or give it a round shape, flatten and serve.