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Winter requires homemade treats, be it a coconut barfi, caraway cookies with nuts or cakes and homemade preserves that will last until Christmas. An excellent way to welcome pinching in the air and combat outdoor pollution is to prepare foods that keep you warm and develop your immunity.

Dal tikki

Ingredients: l Soaked yellow Moong dal: 1/2 cup l sattu: 1/4 cup l finely chopped onion: 2 tablespoons l chili powder: 1 teaspoon l grated ginger: 1/4 teaspoon l fresh grated turmeric: 1/4 teaspoon l pasta of garlic: 1/2 teaspoon of flaxseed powder: 2 teaspoons of sesame seeds: 2 teaspoons of coriander powder: 2 tablespoons of pink salt to taste l Coconut oil cold pressed for tikki.

Method: Cook the soaked dal in a pressure cooker, let it cool. Add the remaining ingredients and mix well. Roll it up in tikkis. Cook in a cast iron skillet with coconut oil. Serve hot with mint, coriander chutney.

Halwa Lentils

Ingredients: l Green gram dal: 1 cup l Urad dal: 2 tablespoons l Rice shake/poha: 4 tablespoons l Jaggery powder: 2 cups l Ghee cow A2: 1/4 cup l Water: 6 cups

Method: Dry the roasted green dhal gram, dhal urad and poha separately until it turns light brown. Cool and pulverize it in a blender. Sift it For the amount mentioned, you will get 2 cups of powder. In a kadhai, put half of the ghee and add the powder and fry it for a few minutes. In another bowl put the brown sugar and add water. Bring to a boil. When it starts to boil, remove it and strain it. Add the brown sugar water to the fried powder and stir well. Stir continuously until it thickens. Add the remaining ghee and mix again well. Cook until you leave oil on the sides. Remove and transfer to a greased tray. To serve.

- Luke Coutinho

besan cheese cake

Besan Ladoo Cheesecake

Cooking time: 3 hours; Serves: 8

Ingredients: Cream cheese: 350 gms; thick cream: 150 ml; fine sugar: 100 gms; egg: 1 and 1/2; saffron: 2 pinches; kiss laddoo (crushed): 100 gms; unsalted butter to join: 20 gms.

Method: Add unsalted butter to the crushed side kiss. Tie to form the base. Press this mixture firmly and line a 1 kg cake can, refrigerate to set. Take the cream cheese in a bowl and soften to make sure there are no lumps. Add cream and mix well. Beat the eggs in a hand blender and slowly add sugar until it is fluffy. Heat a little water and soak the saffron to extract color and flavor, fold all the components to obtain a smooth and homogeneous mixture. Pour the mixture into the greased molds/molds and bake in a water bath at 145 ° C for 3 hours. Chill and cut the cheesecake as desired. -Hall of the food.