9 Quick Indian dishes for winter morning (Full Recipes

Inside)

Introduction:

In the calm of winter mornings, there's a unique joy in relishing warm, hearty Indian breakfasts. Imagine the inviting scent of spices wafting through your kitchen, the comforting steam rising from your chai, and the promise of diverse flavors awaiting your taste buds. It's a simple yet delightful celebration of tradition and taste that defines Indian homes during the winter season.

This post welcomes you to a culinary adventure, discovering the straightforward yet rich essence of 9 Indian dishes crafted for the winter. From the golden sweetness of gajar ka halwa to the satisfying simplicity of methi thepla, each dish narrates a story of tradition, care, and the sheer pleasure of good food.

So, come together to revel in the delightful assortment that Indian winter breakfasts offer. Whether you're an experienced home cook or just starting your kitchen journey, these recipes pledge to infuse warmth into your mornings and a dash of Indian culture onto your table. Prepare to savor the flavors that make winter mornings a genuine delight!

1. Poha (Flattened Rice)

Recipe:

Ingredients:

• 1 cup poha (flattened rice)
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 cup peas (fresh or frozen)
• 1/4 cup peanuts
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving
  
  

Instructions:

Step 1: Rinse Poha

• Place 1 cup of poha in a sieve and rinse it under running water for about 2 minutes. Gently rub the poha while rinsing to ensure they don't become mushy. Let it sit to drain excess water.

Step 2: Prep Ingredients

• Finely chop 1 small onion, 1 green chili, and a handful of fresh coriander leaves. If using frozen peas, thaw them. 

Step 3: Roast Peanuts

• In a pan, dry roast 1/4 cup peanuts until they turn golden brown. Set them aside.

Step 4: Saute Aromatics

• Heat 1 tablespoon of oil in a pan. Add 1/2 teaspoon mustard seeds and let them splutter. Add 1/2 teaspoon cumin seeds, chopped green chili, and a pinch of asafoetida. Saute for a minute.

Step 5: Add Vegetables

• Add the finely chopped onion and cook until translucent. Add 1/2 cup of peas and cook for another 2-3 minutes.

Step 6: Seasoning

• Add 1/2 teaspoon turmeric powder and salt to taste. Mix well.

Step 7: Combine Poha

• Add the rinsed and drained poha to the pan. Gently mix to combine all ingredients evenly.

Step 8: Cover and Cook

• Cover the pan with a lid and let it cook on low heat for 5-7 minutes. This allows the flavors to meld.

Step 9: Garnish

• Once done, fluff the poha with a fork. Add the roasted peanuts and chopped coriander leaves. Mix gently.

Step 10: Serve

• Serve the poha hot, garnished with extra coriander leaves and a wedge of lemon on the side.

Pro Tips:

• Customize your poha with favorite toppings like grated coconut, sev, or a sprinkle of chaat masala.
• Squeeze fresh lemon juice just before serving for a burst of citrusy flavor.

Enjoy this warm and comforting poha, a perfect and easy-to-make Indian breakfast.

2. Gajar Ka Halwa (Carrot Halwa)

Recipe:

Ingredients:

• 2 cups grated carrots
• 2 cups full-fat milk
• 1/2 cup khoya (reduced milk solids)
• 1/2 cup sugar (adjust to taste)
• 2 tablespoons ghee (clarified butter)
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Chopped fresh coriander leaves for garnish

Instructions:

Step 1: Grate Carrots

• Peel and grate 2 cups of fresh carrots.

Step 2: Cook Carrots

• In a heavy-bottomed pan, add 2 cups of grated carrots and 2 cups of full-fat milk. Cook on medium heat until the carrots are soft and the milk is absorbed, stirring occasionally.

Step 3: Add Khoya

• Once the carrots are cooked and the milk has reduced, add 1/2 cup of khoya. Continue to cook, stirring frequently, until the mixture thickens.

Step 4: Sweeten It

• Add 1/2 cup of sugar (adjust according to your sweetness preference) and mix well. Cook until the sugar dissolves and blends with the carrots.

Step 5: Ghee Magic

• In a separate pan, heat 2 tablespoons of ghee. Add chopped nuts and sauté until they turn golden brown. Add this nutty goodness to the halwa.

Step 6: Aromatic Touch

• Sprinkle 1/2 teaspoon of cardamom powder and a pinch of saffron strands (if using). Mix well to infuse the halwa with these aromatic flavors.

Step 7: Garnish and Serve

• Garnish with chopped fresh coriander leaves for a delightful contrast. Serve the Gajar Ka Halwa warm, allowing the richness of flavors to unfold.

Variations and Modern Twists:

• For a contemporary twist, experiment with adding a hint of cinnamon or nutmeg.
• Include a handful of raisins for a sweet burst in every bite.
• Explore a dairy-free version by using coconut milk and coconut oil.

Pro Tips: 

• The quality of khoya greatly influences the halwa's richness. Opt for homemade or a good quality store-bought version.
• Adjust the sugar according to your taste preferences.

Enjoy this soul-warming Gajar Ka Halwa, a cherished winter sweet that brings joy to every palate! 

3. Methi Thepla (Fenugreek Flatbread)

Recipe:

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup gram flour (besan)
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1/4 cup yogurt
• 1 tablespoon oil
• 1 teaspoon ginger, grated
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Water (as needed for kneading)
• Oil or ghee for cooking
  
  

Instructions:

Step 1: Prepare the Dough

1. In a mixing bowl, combine 1 cup whole wheat flour and 1/2 cup gram flour.
2. Add 1 cup finely chopped fresh fenugreek leaves, 1/4 cup yogurt, 1 tablespoon oil, grated ginger, and chopped green chili.
3. Sprinkle in 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste.
4. Mix the ingredients well. Gradually add water and knead the mixture into a smooth, pliable dough.

Step 2: Roll Out the Thepla

1. Divide the dough into small, lemon-sized balls.
2. Roll each ball into a flat, round thepla using a rolling pin. Dust with flour to prevent sticking.

Step 3: Cook the Thepla

1. Heat a tawa (griddle) over medium heat. Place a rolled thepla on it.
2. Cook until small bubbles appear on the surface, then flip and cook the other side. Apply a little oil or ghee on both sides while cooking until golden brown spots appear.

Step 4: Serve Warm

1. Repeat the process for the remaining dough balls.
2. Serve the Methi Thepla warm with yogurt or pickle on the side.

Nutritional Benefits:

• Fenugreek (methi) is rich in fiber, iron, and various essential vitamins.
• Whole wheat flour adds to the nutritional profile, providing complex carbohydrates and additional fiber.

Serving Suggestions:

• Enjoy Methi Thepla with a dollop of fresh yogurt for a delightful contrast.
• Pair it with your favorite pickle for an extra kick of flavor.
• Include a hot cup of masala chai to make it a complete, cozy meal.

Pro Tips:

• Adjust the thickness of the thepla according to your preference.
• Experiment with adding sesame seeds or crushed coriander for added texture and flavor.

Savor the goodness of Methi Thepla – a nutritious, flavorful addition to your winter breakfast table!

4. Misal Pav

Recipe:

Ingredients:

For Misal:

• 1 cup mixed sprouts (moth beans, mung beans, chickpeas, etc.)
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1/2 cup farsan (spicy fried snack mix)
• 1/4 cup chopped coriander leaves
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 tablespoon misal masala (adjust to taste)
• Salt to taste
• Water (as needed)

For Misal Gravy:

• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil
• 1/2 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water (as needed)

For Serving:

• Pav (bread rolls)
• Chopped onions
• Chopped coriander leaves
• Lemon wedges

Instructions:

Step 1: Prepare the Misal:

1. Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, and a pinch of asafoetida.
2. Add finely chopped onions and sauté until golden brown.
3. Add chopped tomatoes, turmeric powder, misal masala, and salt. Cook until the tomatoes are soft.
4. Add mixed sprouts and farsan. Mix well.
5. Add water, cover, and simmer until the sprouts are cooked.

Step 2: Make the Misal Gravy:

1. In another pan, heat 2 tablespoons of oil. Add chopped onions and sauté until golden.
2. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Add tomato puree, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook until the oil separates.
4. Add water to achieve the desired consistency. Simmer for a few minutes.

Step 3: Serve Misal Pav:

1. In a serving bowl, place a ladle of misal.
2. Pour the misal gravy over it.
3. Garnish with chopped onions, coriander leaves, and a squeeze of lemon.
4. Serve hot with pav.

Pro Tips:

• Customize spice levels by adjusting misal masala and chili powder.
• Experiment with various sprouts for added nutrition and texture.

Accompaniments:

• Serve Misal Pav with extra farsan, chopped onions, coriander leaves, and lemon wedges.

Savor the rich, spicy flavors of Misal Pav – a beloved Maharashtrian dish that elevates the joy of winter breakfasts!

5. Gondh Ke Ladoo

Recipe:

Ingredients:

• 1 cup edible gum (gond)
• 1 cup wheat flour
• 1 cup desi ghee (clarified butter)
• 1 cup powdered jaggery (adjust to taste)
• 1/2 cup chopped mixed nuts (almonds, cashews, pistachios)
• 1/2 teaspoon cardamom powder
• Desiccated coconut for coating (optional)

Instructions:

Step 1: Roast Edible Gum (Gond)

1. In a pan, heat 1/4 cup of ghee. Add 1 cup of edible gum (gond) and roast it until it puffs up. Remove and set aside.

Step 2: Roast Wheat Flour

1. In the same pan, add another 1/4 cup of ghee. Add 1 cup of wheat flour and roast it on low heat until it turns golden brown and aromatic.

Step 3: Combine Roasted Ingredients

1. In a mixing bowl, combine the roasted edible gum and wheat flour.
2. Add chopped mixed nuts and 1/2 teaspoon cardamom powder. Mix well.

Step 4: Prepare Jaggery Syrup

1. In a saucepan, dissolve 1 cup of powdered jaggery in 1/2 cup of water. Bring it to a boil to make a syrup.
2. Strain the syrup to remove impurities.

Step 5: Make Ladoo Mixture

1. Pour the jaggery syrup over the dry ingredients. Mix thoroughly to form a sticky mixture.
2. Allow the mixture to cool slightly, ensuring it's warm enough to handle.

Step 6: Shape Ladoos

1. Grease your palms with ghee and shape the mixture into small round ladoos.
2. Optionally, roll each ladoo in desiccated coconut for added texture.

Step 7: Let Them Set

1. Place the ladoos on a tray and let them cool and set for a few hours.

Variations and Tips:

• For a healthier version, you can use jaggery powder instead of traditional jaggery.
• Experiment with adding seeds like flaxseeds or sesame seeds for extra crunch and nutrition.

Health Benefits of Gond (Edible Gum):

• Gond is known for its warming properties, making it ideal for winter consumption.
• It helps in providing energy and is believed to strengthen the immune system.

Enjoy the wholesome goodness of Gondh Ke Ladoo – a nutritious and delightful sweet perfect for winter festivities! 

6. Aloo Paratha

Recipe:

Ingredients:

For the Dough:

• 2 cups whole wheat flour
• Water (as needed for kneading)
• A pinch of salt

For the Potato Filling:

• 3 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped

For Cooking:

• Ghee or oil for frying

For Serving:

• Fresh yogurt
• Pickles

Instructions:

Step 1: Prepare the Dough:

1. In a bowl, mix 2 cups of whole wheat flour with a pinch of salt.
2. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest while preparing the filling.

Step 2: Make the Potato Filling:

1. In a mixing bowl, combine boiled and mashed potatoes with finely chopped onions, green chili, grated ginger, cumin seeds, coriander powder, red chili powder, garam masala, salt, and chopped fresh coriander leaves.
2. Mix the ingredients well to create a flavorful potato filling.

Step 3: Stuff and Roll the Parathas:

1. Divide the dough into lemon-sized balls.
2. Take a ball, flatten it, and place a portion of the potato filling in the center.
3. Enclose the filling by bringing the edges of the dough together. Flatten the stuffed ball.

Step 4: Cook the Aloo Parathas:

1. Heat a tawa or griddle over medium heat.
2. Place a stuffed paratha on the tawa and cook until bubbles appear.
3. Flip the paratha and spread ghee or oil on top.
4. Cook until both sides are golden brown, ensuring the potato filling is fully cooked.

Step 5: Serve Hot:

1. Repeat the process for the remaining dough balls.
2. Serve the Aloo Parathas hot with a generous dollop of fresh yogurt and pickles on the side.

Pro Tips:

• Ensure the potato filling is well-seasoned for a flavorful paratha.
• Use ghee for a richer taste, or opt for oil for a lighter version.

Serving Suggestions:

• Pair Aloo Paratha with fresh yogurt for a cooling contrast.
• Enhance the meal by serving with a side of your favorite pickles.

Enjoy the warmth and comfort of classic Aloo Paratha – a winter breakfast delight that captures the essence of Indian cuisine! 

7. Upma

Recipe:

Ingredients:

• 1 cup semolina (suji/rava)
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/2-inch ginger, grated
• 1/4 cup peas
• 1/4 cup carrots, finely chopped
• 1/4 cup beans, finely chopped
• 1/4 cup capsicum, finely chopped
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving
  
  

Instructions:

Step 1: Roast Semolina (Suji):

1. Heat a pan and add 1 cup of semolina. Roast it on low-medium heat until it turns golden brown and aromatic. Set it aside.

Step 2: Prepare the Vegetables:

1. In the same pan, heat 2 tablespoons of ghee or oil.
2. Add mustard seeds, urad dal, chana dal, and a pinch of asafoetida. Let the mustard seeds splutter.

Step 3: Saute Aromatics:

1. Add finely chopped onions, green chili, and grated ginger. Saute until the onions turn translucent.

Step 4: Add Vegetables:

1. Add peas, chopped carrots, beans, and capsicum. Cook for a few minutes until the vegetables are slightly tender.

Step 5: Cook Semolina:

1. Pour 2 cups of water into the pan. Bring it to a boil.
2. Gradually add the roasted semolina, stirring continuously to avoid lumps.

Step 6: Season and Garnish:

1. Season with salt and continue stirring until the upma thickens.
2. Cover the pan with a lid and let it simmer on low heat for 5-7 minutes until the semolina is fully cooked.
3. Garnish with fresh coriander leaves.

Step 7: Serve Hot:

1. Serve the upma hot, garnished with additional coriander leaves and a squeeze of lemon.

Variations:

• Vegetable Upma: Add your favorite vegetables like tomatoes, corn, or spinach for added nutrition.
• Kerala Style Upma: Use roasted rava with coconut oil, mustard seeds, curry leaves, and grated coconut for a South Indian twist.

Pro Tips:

• Customize the vegetables and spices according to your taste preferences.
• For a richer flavor, roast the semolina in ghee.

Quick and Versatile: Upma is a quick, versatile dish perfect for busy winter mornings. Experiment with different ingredients to create your favorite version of this comforting dish!