From Jalandari seekh kebabs to gajar ka hawla, presenting three yummy winter recipes. 

Jalandari Seekh Kebab

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Ingredients:

• 1500 gm lamb mince
• 50 gm garam masala
• 50 gm red chilli powder
• 50 gm coriander powder
• 50 gm turmeric powder
• 50 gm jeera powder
• 50 gm fresh coriander
• 100 gm ginger
• 100 gm garlic
• 50 gm salt

Method: 

• In a bowl, add lamb mince and all the other ingredients. Mix using a mixer and ensure that all the items are minced properly.
• Take a skewer and make a seekh out of it. Cook the lamb mince in tandoor pot. 5. Serve with mint chutney and fried garlic raita.

Bhatti Ka Murgh - Pindi Wala

Ingredients:

• 3 tbsp mustard oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp degi mirch
• 1 tbsp garam masala
• 1 tbsp red chilly powder
• 1 cup plain yogurt (hung)
• 2 tbsp lemon juice
• 10 gm ginger garlic paste
• Salt to taste
• 4 whole chicken legs (drumsticks and thighs)

Method:

• Heat the oil in a small pan over medium heat, then add coriander, cumin, turmeric, degi mirch, garam masala and red chilly powder, stirring continuously, until fragrant (approximately 2-3 minutes). Let it cool completely.
• Whisk spices into yogurt, add lemon juice, garlic, salt, ginger. 
• Cut deep slashes into chicken, coat with marinade, chill.
• Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours).
• In a clay oven/tandoor ensure temperature is right, skewer the leg and cook it in the oven for 12-15 minute. Once the desired colour is achieved, cover the chicken with a silver foil and cook until done. Once cooked remove it from the skewer and coat with a mix of cream and butter and serve hot

Gajar ka halwa

Ingredients:

• 500 gm carrots
• 480 ml full fat milk 
• 60 gm ghee
• 1 tsp freshly ground cardamom powder
• 150 gm sugar
• 125 gm khoya
• Almond and pistachio slivers for garnishing

Method:

• Wash, peel and grate carrot to medium thickness. Add with milk in a heavy bottom pan and cook on low heat until the milk is absorbed.
• Add ghee in the pan along with cardamom powder. Fry for 4-5 minutes on low heat. Keep stirring continuously. Add sugar and cook for another 4-5 minutes. Add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides. Keep stirring in between. Garnish with almond and pistachio slivers. 10. Serve warm. -

Amandeep Singh is the chef de cuisine of Bengaluru Marriott Hotel Whitefield. He can be contacted on ga@rediff-inc.com.