Lohri Recipes

Ingredients

• ·1 kg mustard greens
• ·250 g spinach
• ·2 onions, ginger, garlic, green chilli
• ·Maize flour for thickening
• ·Ghee, salt, red chilli
• ·White butter for serving

Method

1. 1Wash and chop the greens, and pressure cook with ginger, garlic and chilli until very soft.
2. 2Blend coarsely — saag should have texture, not be a purée.
3. 3Cook with maize flour and a little water for 30 minutes on low heat, stirring often.
4. 4Prepare a tadka of ghee, onion and red chilli and pour it over.
5. 5Serve with makki di roti, a cube of white butter and gur.

Ingredients

• ·1 cup white sesame seeds
• ·1 cup jaggery
• ·1 tsp ghee
• ·Cardamom powder

Method

1. 1Dry roast the sesame gently until it starts to pop.
2. 2Melt the jaggery to a hard-ball consistency.
3. 3Mix in the sesame and cardamom off the heat.
4. 4Pour onto a greased tray, flatten, and cut into squares while warm for gajak, or roll into balls for rewri.