About the Dish
Puri, Aloo ki Sabji, Kheer, and Gajar ka Halwa is a classic and indulgent Indian meal that combines rich flavors and textures, often enjoyed during special occasions or festive meals.
Puri is a soft, round, deep-fried bread made from wheat flour. Its crispy exterior and fluffy interior make it a perfect accompaniment to savory dishes. Puri is traditionally served hot, straight from the fryer, and adds a satisfying crunch to the meal.
Aloo ki Sabji (Potato Curry) is a simple yet flavorful dish where boiled potatoes are cooked with spices like cumin, turmeric, ginger, and green chilies. The curry is usually light and mildly spiced, with a slight tang from tomatoes or yogurt, making it a perfect pairing with the puris. Some variations might include peas or onions to enhance the taste.
Kheer (Rice Pudding) is a creamy, comforting dessert made by simmering rice in milk, which thickens and absorbs the flavors. It is sweetened with sugar, flavored with cardamom, and garnished with dry fruits like almonds, cashews, or pistachios. The creamy texture and delicate sweetness make kheer a beloved dish in many Indian households.
Gajar ka Halwa is a warm, aromatic dessert made from grated carrots that are slowly cooked with milk, sugar, and ghee (clarified butter). It’s flavored with cardamom and sometimes garnished with nuts and raisins. The combination of the sweet carrots, rich ghee, and milk creates a luscious, melt-in-your-mouth treat that’s especially popular in the winter months.
Recipe
Lets Begin with the Poori (Luchi)
Ingredients
Directions to make
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji) (optional, for extra crispiness)
- 1 tbsp ghee (clarified butter) or oil
- ½ tsp salt
- ¾ cup water (adjust as needed)
- Oil for deep frying
Step 1 : Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, semolina, salt, and ghee (or oil).
- Mix well until the ghee or oil is evenly incorporated into the flour mixture.
- Slowly add water, a little at a time, and knead the dough until it’s smooth and soft, but not sticky. You want it to be pliable, not too stiff or too soft.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 20-30 minutes. This step helps in making the luchis puff up when fried.
Step 2 :Divide the Dough
- After resting, divide the dough into small balls (about 12-15, depending on the size you want for your luchis). Roll each ball between your palms to smooth it out.
Step 3 : Roll the Luchis
- On a lightly floured surface, take one dough ball and roll it into a small, round disc (approximately 4-5 inches in diameter). Try to keep the thickness even to ensure even frying.
Step 4 : Heat the Oil
- Heat oil in a deep frying pan or kadhai on medium heat. The oil should be hot enough, but not smoking. You can check the temperature by dropping a small piece of dough into the oil – if it rises to the surface quickly, the oil is ready.
Step 5 : Fry the Luchi
- Gently slide the rolled-out luchi into the hot oil. It should puff up immediately.
- Use a slotted spoon to gently press the luchi down to help it puff up evenly on both sides.
- Fry until both sides are golden brown and crisp, about 1-2 minutes on each side.
- Remove the luchi from the oil and drain excess oil on a paper towel.
Next , Alooj ki Sabji (Potato)
Ingredients
Directions to make
- 3-4 medium-sized potatoes (Aloo)
- 1-2 green chilies (slit)
- ½ tsp turmeric powder
- 1 tsp cumin seeds (Jeera)
- ½ tsp red chili powder (optional)
- Salt to taste
- Mustard oil for frying (mustard oil adds a distinct Bengali flavor)
- Fresh coriander leaves (for garnish, optional)
Step 1 : Prep the Potatoes
- Peel the potatoes and cut them into thin slices or wedges, depending on your preference. The thinner the slices, the crispier they will be.
Step 2 : Prepare the Potatoes
- Soak the potato slices in water for about 10-15 minutes to remove excess starch, which helps them become crispier when fried.
- Drain the soaked potatoes and pat them dry with a towel.
- In a mixing bowl, toss the potato slices with turmeric powder, red chili powder (if using), and salt. Mix well to coat the potatoes evenly with the spices.
Step 3 : Fry the Potatoes
- Heat mustard oil in a pan or kadhai over medium heat. Mustard oil is preferred for its bold flavor, but you can use regular vegetable oil if desired.
- Once the oil is hot, add cumin seeds and green chilies. Let them splutter for a few seconds, releasing their aroma.
- Carefully add the seasoned potato slices to the hot oil. Spread them out in a single layer and fry them on low to medium heat. Do not stir frequently, as you want the potatoes to crisp up and become golden brown on each side.
- Fry the potatoes for 10-12 minutes, turning them occasionally to ensure they cook evenly. Be patient and fry on low heat to allow them to crisp without burning.
Step 4 : Garnish and Serve Hot
- Slit a Greenchili and top with some freshly chopped coriander
Now for the Kheer
Ingredients
Directions to make
- ½ cup Basmati rice (washed and soaked for 15-20 minutes)
- 4 cups full-fat milk
- ½ cup sugar (adjust to taste)
- 4-5 green cardamom pods (crushed or powdered)
- A few saffron strands (optional, for color and flavor)
- 2 tbsp chopped nuts (cashews, almonds, pistachios) for garnish
- 1 tsp ghee (optional, for added richness)
Step 1 : Prep the Rice
- Wash the Basmati rice thoroughly to remove excess starch, then soak it in water for about 15-20 minutes. Drain the water before cooking.
Step 2 : Cook the Rice in Milk
- In a heavy-bottomed pan or a non-stick saucepan, bring the milk to a boil on medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Once the milk starts boiling, reduce the heat to low and add the soaked and drained rice.
- Cook the rice in the milk, stirring frequently, for about 20-25 minutes or until the rice is soft and the milk thickens slightly. Keep scraping the sides of the pan and add the milk solids back into the pot for extra creaminess.
Step 3 : Flavor the Kheer
- Add the sugar to the milk and stir until fully dissolved.
- Add the crushed or powdered green cardamom and saffron strands (if using). Stir well to infuse the flavors.
Step 4 : Simmer and Thicken
- Let the kheer simmer on low heat for another 5-10 minutes, allowing the milk to reduce further and the kheer to thicken to your desired consistency. If you prefer a thicker kheer, you can cook it for a bit longer and serve it hot or cold
