#WeekendCurfew: What are the Delhiites cooking?  – Hindustan Times

#WeekendCurfew: What are the Delhiites cooking? – Hindustan Times

New Delhi

According to the Met department, it will be a rainy weekend. And if that does not turn out to be true, it will still be a return trip for Delhiitter, according to #WeekendCurfew in the city. But without letting it affect their mood, some eminent personalities plan to go into the kitchen and whip up their favorite food this Saturday and Sunday. And of course, #DilliKiSardi provides another strong reason to grab some delicious dishes. Read on to know what cooking is!

Palash Sen: Winter mein meetha khane mein kaafi maza aata hai

Palash Sen plans to prepare delicious gajar ka halwa.
Palash Sen plans to prepare delicious gajar ka halwa.

Singer Palash Sen urges people to abide by the curfew and plans to get in the kitchen while enjoying the weekend indoors. “There is no better time than winter to whip up some delicious gajar ka halwa. Iski baat karte huye hi mere muh me paani aa rha hai, “says Sen and adds:” Winter mein meetha khaane mein kaafi maza aata hai, aur mujhe meetha vaise hi bahut pasand hai. I love desserts! So what I love to cook in the winter, especially when it rains, is gajar and beetroot ka halwa. A special magic in my recipe is to cook it in condensed milk, which improves its taste. Et tip: Jitne tid tak aap ise bhoonenge, utna achcha nikal kar aayega. And I love garnishing it with walnuts instead of kaju and kishmish! ”

Atisha Pratap Singh: Perfect weather for baking!

Atisha Pratap Singh's favorite pastries include chocolate chips and banana cake.
Atisha Pratap Singh’s favorite pastries include chocolate chips and banana cake.

Kuchipudi dancer Atisha Pratap Singh, who is currently in Delhi, recounts how winter and the recent rains have led her to experiment with tea. “I have started adding tulsi, from our home-grown plant, to my tea, and it tastes so much better. In addition, I am a baking enthusiast. I have made banana cake before. And a winter specialty that I love is Chocochip cookies, which go great with a steaming hot cup of coffee. The weather in Delhi has just tempted me to get my oven mitts out and start baking. And this weekend I’m planning to make a new batch of cookies when everyone stays home. ”

Sawani Mudgal is everything for kachoris and kebabs

Sawani Mudgal's weekend binge includes sizzling hot kachori and dahi kebabs.
Sawani Mudgal’s weekend binge includes sizzling hot kachori and dahi kebabs.

Indian classical music vocalist Sawani Mudgal feels that “the maahaul created during the Delhi winter, with an extra topping of rain, is lovely. She is a foodie at heart and has previously cooked kachori, dahi kebab, pao bhaji, homemade pizza and even sat nimbu achaar and fruit cream. “Sounds delicious, no! Each of these dishes I enjoy cooking and eating, both of which are fun. And this weekend I plan to make some of the dishes I know , for a tasteful and safe weekend inside, ”she says, smiling at the thought of chatting in garma garam kachoris.

Rakhshanda Jalil whips up the traditional with a twist

Rakhshanda Jalil's menu includes seekh kebabs and upside-down orange cake.
Rakhshanda Jalil’s menu includes seekh kebabs and upside-down orange cake.

It’s all fresh in the garden this season, for author and literary historian Rakhshanda Jalil. Delicious seekh kebabs serve as inspiration for the weekend’s cooking plans for Jalil, who says that her kitchen will have a new avatar in the winter months. “Winter cooking in my home is broadly based on two lines: traditional recipes and adjustments to South Asian, continental or West Asian recipes. Both are dependent on the use of seasonal fresh ingredients and specifically what I myself have grown. So in the former category would be dishes from my mom’s or grandma’s kitchens such as chuqandar-gosht (beetroot and mutto) or shabdegh (fat rolls of turnips and mutton). Or methi-moong ki daal, daal-sa (palak with moong dal), rasawal (traditionally rice cooked in fresh sugar cane, but now increasingly made with gur and spruce led with rich raisins and shavings of coconut). Then there are the winter jams I make every year: probiotic pickled turnips or beets with only crushed rye seeds. In the second category are again dishes and cuisine that use seasonal vegetables: such as solid soups made from chickpeas and sweet potatoes, sautéed winter vegetables and stews with harissa spice, ”she says.

The author tweets @siddhijainn

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