Seasonal Indian Recipes

Seasonal Recipes

Aloo Gobi

A flavorful vegetarian dish that combines the heartiness of potatoes and the earthiness of cauliflower with aromatic spices.2 medium potatoes (aloo), peeled and diced into cubes.

Ingredients:

  • 2 potatoes (peeled and cubed)
  • 1 small cauliflower (cut into florets)
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander for garnish

Instructions:

  1. Heat oil in a pan, add cumin seeds, and let them crackle.
  2. Add chopped onions and sauté until golden brown.
  3. Add tomatoes, turmeric, coriander powder, and salt. Cook until the tomatoes soften.
  4. Add the potato cubes and cauliflower florets. Stir well, cover, and cook on low heat for 15 minutes or until tender.
  5. Sprinkle garam masala and garnish with fresh coriander. Serve with chapati or rice.

Methi Thepla

A Gujarati specialty, methi thepla uses fenugreek leaves, which are nutrient-dense and can be grown sustainably.

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup fresh methi (fenugreek) leaves, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon sesame seeds
  • 2 tablespoons yogurt (optional for binding)
  • 2 tablespoons oil
  • Salt to taste
  • Water as needed

Instructions:

  1. Prepare Dough: In a large bowl, combine whole wheat flour, chopped methi leaves, turmeric powder, red chili powder, cumin powder, sesame seeds, salt, yogurt, and oil. Mix well.
  2. Knead Dough: Add water gradually to form a soft, pliable dough. Knead for a few minutes until smooth. Cover and let it rest for 15 minutes.
  3. Divide and Roll: Divide the dough into equal-sized balls. Roll each ball into a thin flatbread using a rolling pin.
  4. Cook Theplas: Heat a tava or non-stick skillet over medium heat. Cook each thepla until golden brown on both sides, applying minimal oil if necessary.
  5. Serve: Serve warm with pickle, yogurt, or chutney.

Chole

A spicy and tangy curry made with chickpeas.

Ingredients:

  • 1 cup chickpeas, soaked overnight
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander for garnish

Instructions:

  1. Cook chickpeas in a pressure cooker until soft.
  2. Heat oil, add cumin seeds and onions. Sauté until golden brown.
  3. Add tomato puree, coriander powder, garam masala, and salt. Cook for 5 minutes.
  4. Add chickpeas and simmer for 15 minutes.
  5. Garnish with coriander and serve with rice or bhatura.

Rawa Kesari

A delicious and popular South Indian dessert made with semolina, sugar, ghee, and flavored with saffron and cardamom.

Ingredients:

  • 1 cup rava (semolina)
  • 1 cup sugar
  • 2 1/2 cups water
  • 1/4 cup ghee
  • 10-12 cashews
  • 10-12 raisins
  • A pinch of saffron (optional)
  • 1/4 teaspoon cardamom powder
  • Food color (optional)

Instructions:

  1. Heat 1 tablespoon ghee in a pan. Add rava and roast until lightly golden and aromatic.
  2. In a separate pot, boil water. Add saffron and food color, if using.
  3. Slowly add roasted rava to boiling water, stirring continuously to avoid lumps.
  4. Add sugar and stir until dissolved and the mixture thickens.
  5. In a small pan, fry cashews and raisins in ghee and add them to the rava mixture.
  6. Sprinkle cardamom powder, mix well, and serve warm.

Sabudana Khichdi

Monsoon brings an abundance of tapioca pearls (sabudana), making Sabudana Khichdi a staple dish, especially during fasting periods.

Ingredients:

  • 1 cup sabudana (tapioca pearls)
  • 2 medium potatoes, boiled and cubed
  • 1/2 cup roasted peanuts, coarsely ground
  • 2 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee or oil
  • A few curry leaves (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges

Preparation:

    • Rinse sabudana under running water until water runs clear.
    • Soak in enough water to cover for 4-5 hours or overnight. Ensure they become soft but not mushy.
    • Drain excess water from sabudana and spread them on a cloth to remove moisture.
    • Mash boiled potatoes slightly.
    • Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
    • Add chopped green chilies and curry leaves; sauté for a minute.
    • Add mashed potatoes and sauté for 2-3 minutes.
    • Add soaked sabudana and mix gently.
    • Cook on medium heat until sabudana turns translucent, stirring occasionally to prevent sticking.
    • Add ground peanuts and salt. Mix well and cook for another 2 minutes.

  4. Garnish with fresh coriander leaves and serve hot with lemon wedges.

Pakoras

A classic monsoon snack made with seasonal vegetables like spinach, onions, and potatoes.

Ingredients:

  • 1 cup besan (gram flour)
  • 1 onion, sliced
  • 1 potato, sliced
  • 1 cup spinach leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Water for batter
  • Oil for frying

Instructions:

  1. Prepare Batter: In a bowl, mix besan, turmeric, chili powder, salt, and water to make a smooth batter.
  2. Add Vegetables: Stir in sliced onions, potatoes, and spinach.
  3. Fry Pakoras: Heat oil in a pan and drop spoonfuls of the mixture into the hot oil. Fry until golden brown.
  4. Serve: Serve hot with chutney or ketchup.

Sarson Ka Saag

This classic Punjabi dish uses fresh mustard greens, a winter vegetable.

Ingredients:

  • 2 cups mustard greens (sarson), chopped
  • 1 cup spinach, chopped
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons maize flour (makki ka atta)
  • 2 tablespoons ghee
  • Salt to taste

Instructions:

  1. Cook Greens: Boil mustard greens and spinach until tender, then mash.
  2. Prepare Tadka: In a pan, heat ghee, add cumin seeds, onions, green chilies, and ginger-garlic paste. Sauté until golden.
  3. Add Greens: Add the mashed greens and maize flour. Stir well and cook for 5-7 minutes.
  4. Serve: Serve hot with makki di roti.

Mooli Paratha

Radish is a winter vegetable and makes for a flavorful stuffed paratha.

Ingredients:

  • 2 cups whole wheat flour
  • 1 radish (mooli), grated
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil or ghee for cooking

Instructions:

  1. Prepare Dough: Knead the flour with water to form a soft dough.
  2. Prepare Filling: Squeeze out excess water from the grated radish, then mix it with spices.
  3. Make Parathas: Roll out small dough balls, stuff with the radish filling, and roll again.
  4. Cook: Cook the parathas on a tawa using ghee or oil until golden brown on both sides.
  5. Serve: Serve with yogurt or pickle.

Aam Panna

A tangy and refreshing drink made from raw mangoes, perfect to beat the summer heat.

Ingredients:

  • 4 raw mangoes, boiled and peeled
  • 1/2 cup sugar (adjust to taste)
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon black salt
  • 1/2 teaspoon mint leaves, crushed
  • 4 cups water
  • Ice cubes

Instructions:

  1. Blend Mangoes: In a blender, combine the boiled raw mangoes and 2 cups of water. Blend until smooth.
  2. Strain: Strain the mango puree to remove fibers, transferring the juice to a pitcher.
  3. Add Flavors: Add sugar, roasted cumin powder, black salt, and crushed mint leaves to the mango juice. Stir well until the sugar dissolves.
  4. Dilute and Chill: Add the remaining 2 cups of water and mix. Adjust sweetness as needed.
  5. Serve: Add ice cubes and serve chilled for a cooling summer beverage.

Seasonal Mixed Vegetable Curry

A versatile curry that adapts to the best vegetables available each season, ensuring freshness and flavor.

Ingredients:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 2 cups mixed seasonal vegetables (cauliflower, beans, carrots, pumpkin, etc.), chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat Oil and Add Seeds: In a pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.
  2. Sauté Onions and Aromatics: Add chopped onions, garlic, and ginger. Sauté until onions are golden brown.
  3. Add Tomatoes and Spices: Add chopped tomatoes, turmeric, coriander, and cumin powders. Cook until tomatoes soften and the oil separates.
  4. Add Vegetables: Add the mixed seasonal vegetables and salt. Stir well to coat the vegetables with the spices.
  5. Cook: Add a splash of water, cover, and let it cook until the vegetables are tender.
  6. Finish with Garam Masala: Sprinkle garam masala over the curry and mix gently. Cook for another 2 minutes.
  7. Garnish and Serve: Garnish with fresh cilantro and serve hot with rice or roti.