Celebrate traditions this festive season with 4 regional recipes

A classic traditional sweet from the north, popular for its nutty goodness - your festivity won’t be complete without a handful of Mawa Kachoris on the table. Prepare this delicacy with ingredients from Amazon.in.

Ingredients:

• 200 gm all-purpose flour (maida): Made out of fibre wheat kernels, this all-purpose flour (maida) from Swastik makes your meals as healthy as they are tasty. It is refined and made of protein and vitamins. The brand is popular for its mark of purity that results in clean ingredients for every recipe at home.
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• ½ kg sugar
• 3 cups of water
• 1 pinch saffron
• 2 ½ cup ghee
• 5 gm pistachios (peeled; for garnishing)
• 5 gm almonds (peeled; for garnishing)

Prepare Mawa Kachori with these simple steps:

1. Mix maida, ghee and water into a dough and set it aside for 30 minutes.
2. Divide the dough into equal-sized balls and fill it with khoya (mawa) in the centre. Flatten the balls out.
3. In a frying pan, add some ghee and fry the dough balls till they turn golden-brown in colour.
4. Simultaneously, take a sauce pan and heat water and sugar to prepare a sweet syrup.
5. Take the fried mawas out of the oil. Tissue-dry them and dip into the sweet syrup before serving.

Enjoy them while hot!

A Navratri snack, Falhari Namkeen is made out of potatoes to satiate your cravings once the fasting is over. It is quite popular in the west and can make for a savoury snack as munchies during the day, or after a wholesome meal.

Ingredients:

• 200 gm potatoes
• 1 tsp castor sugar: If you’re looking for castor sugar, buy the premium kind from Amazon.in. Urban Platter’s Caster Sugar dissolves easily in your favourite desserts and delicacies. It is finely ground and can be used in your mixes, as dusting sugar and more.
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• ½ cups of peanuts: The rich flavour and healthy goodness of nuts can now be a part of your meals at home. Try Pro Nature’s 100% Organic Raw Peanuts from Amazon.in. It has a host of essential vitamins, minerals and other nutrients, and helps to reduce bad cholesterol (ldl) significantly.
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• ½ cups of cashew nuts
• 2 tbsps raisins (kishmish)
• 1 tsp green chilli
• 5 curry leaves
• 1 tsp castor sugar
• ¼ tsp citric acid
• 1 tsp pepper powder

Make it within minutes by following these steps:

1. Peel and grate the potatoes. Wash them properly and keep them aside for 20 minutes.
2. In a bowl, mix all the spices and keep them aside.
3. Heat some oil in a wide pan and fry the potatoes on a high flame for 2 minutes.
4. Remove the pan from the flame and set it aside.
5. In another pan, fry the peanuts and cashew nuts. Switch off the flame and drain them.
6. Take a frying pan, pour some oil and fry the raisins together with the mix of spices. Add green chilies and curry leaves. Let it fry for at least 2 minutes and take it off the flame.

Mix all the fried ingredients together and serve hot.

This sweet delicacy is a must-try for your Diwali celebrations. Usually consumed before or after Diwali, this dish from the South gives you a fulfilling dessert break after munching on a variety of snacks during the festive days. Try it today.

Ingredients:

• ¼ cup coriander seeds: Pure Organio’s Coriander Seeds are pure, organically-grown and devoid of any pesticides and insecticides. They are a great addition to dips, sauces, and also serve as spices for flavoursome meals.
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• ½ tsp pepper: Think tasty and worth the buy, think Everest’s Pepper Powder- made of finely ground and rich Alleppey pepper. Its sharp and hot flavour can add the much-needed sizzle to every recipe.
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• ½ tsp cumin seeds
• ½ tsp carom seeds
• ¼ tsp dry ginger
• 1 tbsp sesame oil
• ⅓ cup jaggery
• ¼ cup water

Follow these steps to prepare the recipe in 5 minutes:

1. Heat oil on a low flame and dry roast pepper, cumin seeds, carom seeds and coriander seeds for at least 2 minutes. Add dry ginger powder to the roasted mix.
2. Take off the flame and grind the mixture into a powder once it cools down.
3. In a saucepan, add jaggery and water and boil to achieve a syrup consistency.
4. Transfer the syrup to a frying pan and fry the ground powder on medium heat.
5. Add a little oil and switch off within a minute.
6. Transfer the mixture to a plastic box and put it in the fridge to chill. Once completely cooled, take it out and make small balls out of the mixture.
7. Pop them in anytime, anywhere!

This delicacy will last you all the way to Christmas! Just store it in a cool place to have it as a snack or a midnight craving.

Kosha Mangsho translates to mutton curry in Bengali. It is a delicious recipe with its origins in East India, and is well loved by people in West Bengal and Assam. It can be a great addition to your lunch and dinner meal preparations, making the whole family fall in love during the festive months.

Ingredients:

• 750 gm mutton (mangsho)
• 2 medium-sized onions
• ¾ cup mustard oil: Prepare scrumptious meals at home with a choice of oil that is healthy and ensures a long shelf life. Fortune’s Kachi Ghani Mustard Oil is the ideal pick and is made from cold-pressed technology. It is prepared from the finest mustard seeds that are rich in Omega 3 & 6 fatty acids, and have zero cholesterol.
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• 1 teaspoon mutton masala powder: Get the whole house drooling with the aromatic fragrance of Tata Sampann’s Meat Masala Powder. It is enriched with natural oils and whole spices, adding an earthy flavour to your Kosha Mangsho recipe.
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• 1 teaspoon garam masala powder
• 3 bay leaves
• 1 tsp sugar
• 2 cloves
• 3 medium-sized potatoes
• 4 green cardamom
• ½ inch cinnamon stick
• 1 cup curd
• Salt to taste

Prepare this interesting meal with these simple steps:

1. Marinate the mutton by preparing a paste of curd, mutton masala powder, garam masala powder, salt and a little oil.
2. In a frying pan, add the potatoes and fry them until they turn golden-brown. Keep them aside.
3. Use the same heated oil and add turmeric, cloves, cardamom, salt, bay leaves, cloves and cinnamon sticks.
4. Proceed by adding sugar to the mixture. Fry it for around 5 minutes.
5. Add mutton along with the fried potatoes and mix well. To this mixture, add water to prepare the gravy.
6. Blend the ingredients together and let it boil for a good 7-10 minutes, constantly stirring the mutton.
7. Take it off the heat and set aside for cooling.

Serve hot with rice or chapatis.