The Punjabi festival of Lohri, which heralds the end of winter, is a celebration of warmth, a bountiful crop, and fresh starts. It’s a time to enjoy a lavish meal while singing and dancing to old folk tunes around a bonfire with family and friends.
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We present to you a variety of Lohri dishes that will definitely warm your heart and taste buds. These meals, which range from the traditional makki ki roti and sarson ka saag to sweet delicacies like pinni and phuliya, are ideal for bringing a festive touch to your Lohri party. These recipes are simple to follow and excellent to taste, regardless of whether you are an experienced cook or novice to Indian food.
With some delectable recipes that are ideal for sharing with your loved ones, let’s get started and enjoy the rich and different flavours of Lohri. We have everything covered, including starters, main courses, and desserts. So start your stove, and get ready to celebrate Lohri with your loved ones and make some priceless memories.
MANOHAR RENY DUDDI’s PAYA SHORBA recipe
Ingredients
- Mutton Trotters cleaned
- Black pepper corns
- Green Cardamom
- Cloves
- Black cardamom
- Desi Ghee
- Turmeric powder
- Garam Masala
- Whole onion
- Onion Sliced
- Tomato
- Garlic
- Ginger
- Salt
- Green Chilly Slit
- Fresh mint leaves
METHOD
- Wash mutton trotters three to four times in a solution of vinegar, wheat flour, and water.
- Place the trotters and whole spices in the pressure cooker with a muslin cloth around them.
- Pressure cook for about 30 minutes after adding one whole onion, turmeric powder, and 5 to 6 cups of water.
- Meanwhile, add ghee to a cooking pan.
- Add the minced ginger and garlic, and cook until the garlic is light brown.
When the onion is translucent, add it. - Add green chilies that have been slit and the pressure cooker’s mutton paya stock.
- Remember to remove the muslin cloth and whole onion from the stock.
- If you want your shorba to be thin, add water.
- Boil the shorba for a good 10 minutes on medium heat with the lid on.
Garam masala and salt are optional. - Serve hot with freshly chopped mint leaves on top.
FOXTAIL MILLET KHEER BY EXECUTIVE SOUS CHEF SHANKAR TAJNE, HOTEL CENTRE POINT
Ingredients
- Foxtail Millet 100gm
- Yellow Moong Dal 30gm
- Water 350ML
- Jaggery 200gm
- Milk 500ml
- Cashew 20gm
- Pure Ghee 50gm
- Cardamom pods 1gm
- Raisins 15gm
- Almond Flakes2gm
Method
- Melt the cardamom pods and cashews in a pan with the pure ghee.
- Cook until golden, then remove. In the same pan, preheat the ghee.
Continue until the foxnuts are golden in colour. - Moong dal is added; set aside. Now, prepare food in a pressure cooker.
- Daal and millet can be roasted in a three-whistle cooker by adding water.
- Jaggery and water should now be heated in a pan until the jaggery melts. thickening in consistency while dissolving. Move the cooked millet now
- After adding the dal to the jaggery mixture, cook for 3–4 minutes. Reduce the heat, stir in the milk, and combine.
- Include the cardamom, raisins, and fried cashews after the kheer has cooked for 5 minutes.
- Serve warm with a sprinkle of nuts on top for garnish and to satisfy your cravings, especially if you have a sweet tooth.
Kodre ki Khichdi
Ingredients
- 3 cupskodo millet
- 1cup moong daal
- 1cup vegetables (carrots, beans, Green Peas & potatoes)
- 2 tbsp Chopped Coriander
- 2 tbspghee
- 1 tsp jeera
- 3 Cloves
- 1bay leaf
- 5 tbspgarlic chopped
- 1” piece Cinnamon
- 1onion chopped
- 1tomato chopped
- 1/3tsp turmeric powder
- 1 tspred chilli powder
- 1tsp curry powder
- Salt to taste
Method
- Kodo millet and daal should both be soaked for at least 4-5 hours.
- Now thoroughly wash them, then drain the water.
- Kodo takes longer to cook than daal, so cook the two ingredients separately in a cooker.
- Ghee should be heated in a pan.
- Embrace bay leaf, cinnamon, cloves, and jeera.
- Add the garlic and cook it until it turns golden.
- Add the onion and cook it until translucent.
- Sauté after adding the mixed vegetables.
- Add the tomatoes and simmer them until they are mushy.
- Add the spices after finishing.
- Put the cooked kodo and dal in now.
- Mix thoroughly, add about 1/2 cup water, and cook under pressure for one whistle.
- Once the pressure has been released, turn the cooker open.
- Stir and serve with some more ghee garnished with freshly chopped coriander leaves.
