50+ Must-Try February Special Indian Recipes to Warm Your Heart

February is a month of warmth, love, and the abundance of seasonal produce, making it the perfect time to indulge in rich, flavorful dishes that showcase the best of Indian cuisine.

From hearty breakfasts to decadent desserts, February presents an opportunity to experiment with seasonal vegetables, spices, and traditional cooking techniques.

Indian cuisine, known for its vibrant flavors and diverse dishes, offers a plethora of choices that are ideal for this time of year.

Whether you are hosting a special gathering, preparing for a cozy family dinner, or simply looking to add some variety to your weekly meals, February special Indian recipes provide something for every palate.

In this blog post, we’ve curated a list of over 50 mouth-watering recipes that celebrate the spirit of February.

These recipes are perfect for the cooler months, combining seasonal ingredients, regional specialties, and time-honored techniques to create comforting, satisfying meals.

From spicy curries to sweet desserts, and everything in between, these recipes will surely become your go-to dishes this February.

50+ Must-Try February Special Indian Recipes to Warm Your Heart

As February ushers in cooler weather and the chance to savor the flavors of winter, these 50+ special Indian recipes will add richness and warmth to your dining table.

Whether you’re craving a cozy meal of dal and rice or want to indulge in the sweet, decadent delights of gajar halwa or gulab jamun, Indian cuisine offers a wealth of options that are as diverse as the country itself.

These recipes allow you to experience the perfect balance of spices, textures, and flavors while enjoying the seasonal ingredients of the month.

Get ready to spice up your February with these incredible dishes, and bring the warmth of Indian cooking to your home.

Gajar Halwa (Carrot Halwa)

Gajar Halwa, also known as Carrot Halwa, is a beloved Indian dessert traditionally made during the winter months, particularly in February when fresh, tender carrots are in season. This dish is a warm, sweet, and aromatic delight made by slow-cooking grated carrots with milk, sugar, ghee, and cardamom. The addition of nuts and dry fruits makes this dish rich in flavor and texture, making it an ideal dessert for special occasions or family gatherings.

Ingredients:

• 4 medium-sized carrots (grated)
• 2 cups full-fat milk
• 4 tablespoons ghee (clarified butter)
• ½ cup sugar (adjust to taste)
• ¼ teaspoon cardamom powder
• 10-12 cashews, chopped
• 10-12 almonds, chopped
• 8-10 raisins
• A pinch of saffron (optional)

Instructions:

1. Begin by peeling and grating the carrots. You can use a box grater or a food processor for convenience.
2. Heat the ghee in a heavy-bottomed pan over medium heat. Once hot, add the grated carrots and sauté for about 3-4 minutes until they soften slightly.
3. Add the milk to the carrots and bring it to a boil. Once boiling, reduce the heat and simmer. Let the mixture cook, stirring occasionally, until the milk is absorbed and the carrots are tender (approximately 15-20 minutes).
4. Add the sugar and continue cooking for another 5-7 minutes until the sugar melts and the halwa reaches a slightly thick consistency.
5. Stir in the cardamom powder and mix well. In a separate small pan, heat a little ghee and fry the cashews, almonds, and raisins until golden brown.
6. Add the fried nuts and raisins to the halwa, and if using, soak saffron in a tablespoon of warm milk and add it for an extra touch of aroma and color.
7. Stir everything together and cook for a couple more minutes, ensuring the flavors blend.
8. Serve the Gajar Halwa warm, garnished with extra nuts if desired.

Gajar Halwa is a timeless Indian dessert that warms both the body and the soul. This sweet, aromatic dish is perfect for the February season, making use of the fresh, seasonal carrots available at this time. Whether served on a special occasion or as a sweet treat after dinner, Gajar Halwa is sure to delight your taste buds. The balance of sweetness, creaminess, and crunch from the nuts creates a comforting and indulgent experience. It’s a dish that encapsulates the essence of traditional Indian sweets and is sure to become a favorite in any household.

Aloo Tikki (Potato Patties)

Aloo Tikki is a popular Indian street food made with spiced mashed potatoes that are shaped into patties, fried until golden, and served with chutneys or yogurt. This dish is especially popular in February, as it is easy to prepare, comforting, and makes for a delicious snack during the cooler weather. The crispy exterior and soft, spiced interior make Aloo Tikki a favorite among kids and adults alike.

Ingredients:

• 4 medium-sized potatoes (boiled and mashed)
• 1 teaspoon cumin seeds
• 1 green chili (finely chopped)
• 1 tablespoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ½ teaspoon dried mango powder (amchur)
• Salt to taste
• 2 tablespoons chopped coriander leaves
• 2 tablespoons cornflour or bread crumbs (for binding)
• Oil for frying
• Tamarind chutney or green chutney for serving

Instructions:

1. Start by boiling the potatoes until they are soft. Peel and mash them well, ensuring there are no lumps.
2. Heat a little oil in a pan and add the cumin seeds. Once they crackle, add the chopped green chili and sauté for a minute.
3. Add the ginger-garlic paste and cook until the raw smell disappears. Now, add the turmeric powder, red chili powder, garam masala, and dried mango powder. Stir for a couple of minutes.
4. Add the mashed potatoes to this spice mixture and mix well. Let the mixture cool down slightly.
5. Once the potato mixture is cool, add salt and chopped coriander leaves. Add cornflour or bread crumbs to bind the mixture together.
6. Shape the mixture into small, round patties or discs.
7. Heat oil in a frying pan over medium heat. Fry the patties in batches until they are golden and crispy on both sides. Remove and drain on paper towels to absorb excess oil.
8. Serve the Aloo Tikkis hot with tamarind chutney or green chutney on the side.

Aloo Tikki is a versatile snack that brings comfort and nostalgia with every bite. Whether you enjoy it as an evening snack or as part of a larger meal, the crispy, spiced exterior and soft, flavorful interior are guaranteed to please. The best part of this dish is its adaptability – it can be served with a variety of chutneys, yogurts, or even stuffed with a filling, making it perfect for both casual gatherings and more formal occasions. With the chill in the air during February, Aloo Tikki is an ideal dish to enjoy with family and friends, adding a touch of Indian street food charm to your menu.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a savory flatbread from Gujarat, made with fresh fenugreek leaves, spices, and whole wheat flour. It is a healthy and flavorful dish that can be served for breakfast, lunch, or dinner. Methi Thepla is particularly popular during the cooler months of the year, such as February, when fenugreek leaves are abundant and fresh. The addition of fenugreek adds a unique bitter note to the bread, balanced perfectly with the spices, making it both nutritious and delicious.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves (washed and chopped)
• 1 tablespoon sesame seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon red chili powder
• Salt to taste
• Water (as needed for kneading)
• Ghee or oil for cooking

Instructions:

1. In a large mixing bowl, combine the wheat flour, chopped fenugreek leaves, sesame seeds, cumin seeds, turmeric powder, coriander powder, ajwain, red chili powder, and salt.
2. Gradually add water and knead the mixture into a smooth and soft dough. You may need to adjust the amount of water depending on the moisture content of the fenugreek leaves.
3. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
4. Divide the dough into small balls, roll each ball into a flat disc of even thickness using a rolling pin. If needed, dust with flour to prevent sticking.
5. Heat a tawa or flat pan over medium heat. Once hot, place the rolled-out dough onto the pan. Cook for 1-2 minutes on each side, pressing gently with a spatula to ensure even cooking.
6. Apply ghee or oil on both sides of the Thepla and cook until golden brown and crispy.
7. Serve the Methi Thepla hot with yogurt, pickle, or a simple curry.

Methi Thepla is a wonderfully nutritious and flavorful dish that is perfect for February’s cool weather. The fenugreek leaves not only provide a distinct, slightly bitter flavor but are also packed with health benefits, making this flatbread a perfect addition to any meal. It can be served as a breakfast item or paired with curries or pickles for lunch or dinner. Its versatile nature, combined with the burst of spices, makes Methi Thepla a truly delightful and wholesome dish. Whether enjoyed as a snack or a main meal, Methi Thepla offers a taste of Gujarat in every bite.

Pesarattu (Green Gram Pancake)

Pesarattu is a popular dish from Andhra Pradesh, made from green gram (moong dal) that is soaked, ground, and then cooked into a crispy pancake. It’s often enjoyed as a breakfast or snack during the cooler months like February when moong dal is abundant and fresh. Pesarattu is not only light but also a highly nutritious option, rich in proteins and fiber. The dish is traditionally served with ginger chutney or coconut chutney, making it a perfect start to your day.

Ingredients:

• 1 cup green moong dal (split yellow moong dal can also be used)
• 1 green chili (optional)
• 1-inch piece of ginger
• 1 small onion (chopped, optional)
• ½ teaspoon cumin seeds
• ¼ teaspoon black pepper
• Salt to taste
• 1 tablespoon rice flour (for crispiness, optional)
• Water as needed for grinding
• Oil for cooking

Instructions:

1. Wash the green moong dal thoroughly and soak it in water for about 4-6 hours or overnight.
2. Drain the water and blend the soaked dal with green chili, ginger, cumin seeds, black pepper, and a little salt into a smooth batter, adding water as necessary.
3. For a slightly crispy texture, you can add rice flour to the batter and mix well.
4. Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once hot, pour a ladleful of batter onto the griddle and spread it into a thin circle.
5. Drizzle a little oil around the edges and cook for 2-3 minutes or until the bottom turns golden brown and crispy.
6. Flip the pancake and cook the other side until golden brown as well.
7. Serve the Pesarattu hot with ginger chutney, coconut chutney, or any chutney of your choice.

Pesarattu is a fantastic, nutritious breakfast option that makes the most of simple ingredients like green moong dal. It’s an ideal dish for February, as the weather is perfect for enjoying crispy, hearty meals. The tangy chutney paired with the savory pancake creates a delightful contrast of flavors. Whether you enjoy it as a quick breakfast or a light dinner, Pesarattu offers a healthy start to your day with its high protein content and satisfying taste. This dish not only fills you up but also leaves you feeling energized and nourished.

Methi Malai Murg (Fenugreek Cream Chicken)

Methi Malai Murg is a rich, creamy, and flavorful chicken dish made with fresh fenugreek leaves, cream, and aromatic spices. The slight bitterness of fenugreek pairs wonderfully with the creamy texture, making it a luxurious yet comforting dish perfect for February. This curry is a favorite in many North Indian households, especially during the winter months, when fenugreek leaves are in season. It’s typically served with naan, roti, or steamed rice for a complete meal.

Ingredients:

• 500g boneless chicken, cut into cubes
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 onion, finely chopped
• 1 tomato, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ cup fresh cream
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan and add cumin seeds. Once they crackle, add the chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add the tomato puree, coriander powder, turmeric powder, red chili powder, and garam masala. Cook the mixture until the oil starts to separate from the masala.
4. Add the chicken pieces and sauté for 5-7 minutes until they are browned and cooked through.
5. Add the chopped fenugreek leaves (methi) and cook for another 2-3 minutes, allowing the flavors to blend.
6. Pour in the cream, adjust the seasoning with salt, and stir well. Let the curry simmer for 5 minutes until the cream is incorporated and the curry thickens.
7. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

Methi Malai Murg is a perfect example of how fenugreek, a simple herb, can transform a dish into something rich, creamy, and deeply flavorful. The addition of cream balances the bitterness of the methi, creating a harmonious dish that will please everyone at the table. Whether you’re preparing it for a special occasion or a family dinner, this dish is sure to impress. It’s a wonderful choice for the colder February days, offering warmth and comfort in every bite. Paired with naan or rice, it makes for a satisfying and indulgent meal.

Gulab Jamun (Indian Sweet Dumplings)

Gulab Jamun is one of the most iconic and beloved Indian desserts, consisting of deep-fried dumplings soaked in a fragrant sugar syrup. This rich, indulgent treat is typically made during festivals or special occasions. Although it can be made year-round, February is a great time to make Gulab Jamun when the temperatures are cooler and there’s a desire for a warm, decadent dessert. The syrup is infused with cardamom and rose water, giving it a distinct, aromatic sweetness that pairs perfectly with the soft, melt-in-your-mouth dumplings.

Ingredients:

• 1 cup milk powder
• 2 tablespoons all-purpose flour
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon baking soda
• 2-3 tablespoons milk (or as needed)
• Ghee or oil for frying

For the Syrup:

• 2 cups sugar
• 2 cups water
• 1 teaspoon rose water (optional)
• 2-3 green cardamom pods

Instructions:

1. To make the dough for the dumplings, combine milk powder, flour, baking soda, and ghee in a mixing bowl.
2. Gradually add milk and knead the mixture into a smooth, soft dough. Be careful not to overwork it to avoid making the dough too tough.
3. Divide the dough into small, smooth balls. Make sure to smooth out any cracks to ensure the dumplings fry evenly.
4. In a deep pan, heat ghee or oil over low heat for frying.
5. While the oil heats, prepare the sugar syrup by bringing water, sugar, and cardamom pods to a boil. Let it simmer for 5-7 minutes until it thickens slightly, then add rose water and set it aside.
6. Once the oil is ready (it should not be too hot), fry the dumplings in batches, gently stirring them to ensure they cook evenly and do not burn. Fry them until they are golden brown.
7. Remove the dumplings from the oil and immediately dip them in the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup.

Gulab Jamun is the epitome of indulgent Indian sweets, with its rich, soft texture and the intoxicating aroma of rose and cardamom-infused syrup. This dessert is sure to be a crowd-pleaser during February’s cooler evenings, offering a comforting, sweet ending to any meal. Despite being a little time-consuming to prepare, the rewards are well worth it, as the dumplings soak up the syrup and melt in your mouth with every bite. It’s the kind of dish that adds sweetness to your special moments, making it perfect for family gatherings, celebrations, or simply a treat to enjoy during the chilly weather.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a classic North Indian vegetarian curry made with potatoes (aloo) and cauliflower (gobi) cooked in a blend of aromatic spices. This dish is a winter favorite as cauliflower is in season during February, making it the perfect time to enjoy this comforting, hearty curry. The simple yet flavorful combination of vegetables and spices creates a satisfying dish that can be served with roti, paratha, or rice. It’s easy to make, nutritious, and a wholesome meal for the whole family.

Ingredients:

• 2 large potatoes, peeled and diced
• 1 medium-sized cauliflower, cut into florets
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute, allowing the raw smell to disappear.
4. Add the chopped tomatoes and cook until soft. Add turmeric powder, coriander powder, red chili powder, and salt, and cook the masala until the oil separates.
5. Add the diced potatoes and cauliflower florets. Mix well, and cook for 5 minutes, allowing the vegetables to absorb the spices.
6. Add enough water to cover the vegetables and cook the curry on low heat for 15-20 minutes, until the vegetables are tender and the curry thickens.
7. Sprinkle garam masala on top and garnish with fresh coriander leaves before serving.

Aloo Gobi is a beloved dish that embodies the flavors of Indian comfort food. The combination of tender potatoes and cauliflower cooked in fragrant spices offers a satisfying, filling meal. During February, when cauliflower is at its freshest, this dish is not only comforting but also incredibly nutritious, offering a good mix of vitamins and fiber. The simplicity of this curry makes it an easy go-to dish, whether for a weeknight dinner or a special meal with family. Paired with roti or rice, Aloo Gobi is a timeless dish that continues to be a favorite in many households.

Gajar Halwa (Carrot Pudding)

Gajar Halwa, also known as “Gajrela” in some regions, is a rich and flavorful Indian dessert made from grated carrots, milk, sugar, and ghee. It’s a traditional winter sweet, perfect for February when fresh, tender carrots are in abundance. The carrots are slow-cooked with milk and ghee to create a pudding-like texture, with a hint of cardamom and saffron for extra fragrance. Gajar Halwa is often served warm and can be enjoyed on its own or with a dollop of vanilla ice cream for a modern twist.

Ingredients:

• 4-5 medium-sized carrots, grated
• 1 cup full-fat milk
• ½ cup sugar (adjust to taste)
• 2 tablespoons ghee (clarified butter)
• ½ teaspoon cardamom powder
• A few strands of saffron (optional)
• Chopped nuts (cashews, almonds, or pistachios) for garnish

Instructions:

1. In a heavy-bottomed pan, heat the ghee over medium heat. Add the grated carrots and sauté for 5-7 minutes until they soften and release their aroma.
2. Add the milk to the pan and bring it to a simmer. Let the carrots cook in the milk for 15-20 minutes, stirring occasionally, until the milk reduces and thickens.
3. Add sugar and continue to cook until the mixture becomes thick and the milk is absorbed.
4. Stir in the cardamom powder and saffron (if using), and cook for a few more minutes until the halwa reaches a pudding-like consistency.
5. Garnish with chopped nuts and serve warm.

Gajar Halwa is the epitome of Indian comfort desserts, offering a sweet, indulgent treat with every spoonful. The natural sweetness of the carrots, combined with the richness of ghee and the delicate flavor of cardamom, creates a dessert that is both nutritious and utterly satisfying. February is the ideal time to make this dish, as fresh, juicy carrots are in season and at their best. Whether served at a festive occasion or as a special dessert for your family, Gajar Halwa is sure to be a crowd-pleaser that everyone will enjoy.

Sarson da Saag with Makki di Roti (Mustard Greens Curry with Cornbread)

Sarson da Saag with Makki di Roti is a signature dish from Punjab, traditionally enjoyed during the winter months. Sarson da Saag is a hearty curry made from mustard greens, which are cooked with a mix of spices to create a rich, flavorful base. It’s paired with Makki di Roti, a cornmeal flatbread that complements the saag perfectly. This dish is both warming and nutritious, making it an excellent choice for February when mustard greens are in season.

For Sarson da Saag:

• 2 cups mustard greens (sarson), chopped
• 1 cup spinach leaves, chopped
• 1 onion, finely chopped
• 1 tomato, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons ghee
• Water as needed

For Makki di Roti:

• 2 cups makki ka atta (cornmeal)
• Warm water (as needed)
• Salt to taste

Instructions:

1. For Sarson da Saag, heat ghee in a large pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden.
2. Add ginger-garlic paste and green chilies, cooking for another minute. Then, add tomatoes and cook until soft.
3. Add the chopped mustard greens and spinach to the pan, along with the spices (garam masala, coriander powder, red chili powder, and salt). Mix well.
4. Add water as needed, cover, and cook on low heat for 30-40 minutes, stirring occasionally until the greens are tender and the flavors have melded together.
5. For Makki di Roti, mix cornmeal with salt in a bowl. Gradually add warm water and knead into a smooth dough.
6. Divide the dough into small balls, roll each ball between your palms, and flatten into a round shape using your fingers or a rolling pin.
7. Heat a tawa or flat griddle and cook each roti on both sides until golden, brushing with ghee if desired.
8. Serve Sarson da Saag hot with Makki di Roti.

Sarson da Saag with Makki di Roti is a comforting, warming dish that brings together the earthy flavors of mustard greens and the rustic, hearty texture of cornmeal flatbread. This dish is perfect for February, as it makes use of seasonal greens and is known for its ability to warm the body during colder weather. Rich in iron, vitamins, and fiber, it’s a nutritious choice for anyone looking to boost their immune system during the winter months. Whether you enjoy it as part of a festive meal or as a satisfying weekday dinner, Sarson da Saag with Makki di Roti is a quintessential dish that showcases the best of Punjabi cuisine.

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves (methi), wheat flour, and an assortment of spices. This savory flatbread is not only nutritious but also full of flavor, making it perfect for a quick breakfast, lunch, or snack during the cooler February days when fenugreek leaves are abundant. Methi Thepla is a versatile dish that can be enjoyed with yogurt, pickles, or a hot cup of chai. Its warming spices and hearty texture make it a family favorite during the winter months.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 tablespoon ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil (plus extra for cooking)
• Warm water as needed

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, chopped methi leaves, ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. Add a tablespoon of oil and mix it into the flour mixture. Gradually add warm water and knead the dough into a smooth, soft ball.
3. Divide the dough into small balls and roll each into a flat circle using a rolling pin.
4. Heat a tawa or griddle and cook the rolled-out thepla on medium heat. Once bubbles start to form, flip the thepla, and brush it lightly with oil. Cook until golden brown on both sides.
5. Repeat with the remaining dough balls and serve hot with yogurt or pickle.

Methi Thepla is a wholesome, nutritious, and flavorful flatbread that is perfect for any meal, especially during the cooler months. The addition of fenugreek leaves enhances its health benefits, as methi is known for its ability to regulate blood sugar levels and aid digestion. This dish is also highly customizable—add spices according to your preference and pair it with any chutney or side dish. Methi Thepla makes for a great lunchbox snack or a hearty breakfast and is enjoyed by people of all ages in many Indian households.

Dhokla (Steamed Savory Snack)

Dhokla is a steamed, savory snack originating from Gujarat, made from fermented rice and chickpea flour. The texture is light, fluffy, and spongy, and it’s typically flavored with mustard seeds, green chilies, and sesame seeds. It’s a popular snack for tea-time or a light breakfast, and its tangy and mildly spicy flavors make it a refreshing dish, especially during the cooler February months when fresh ingredients like green chilies and coriander are in season. Dhokla is a delightful and healthy treat that’s perfect for a light meal.

Ingredients:

• 1 cup besan (chickpea flour)
• 1/2 cup rice flour
• 1/2 cup yogurt
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon green chili paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon Eno fruit salt (or baking soda)
• 1 tablespoon oil
• Water as needed
• For tempering:
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1-2 green chilies, slit
  • Fresh coriander leaves for garnish

Instructions:

1. In a mixing bowl, combine besan, rice flour, yogurt, ginger paste, turmeric, green chili paste, sugar, salt, and water. Mix everything to form a smooth batter.
2. Let the batter sit for about 30 minutes for fermentation.
3. Grease a steamer or a round baking dish and pour the batter into it. Spread evenly.
4. Add Eno fruit salt (or baking soda) to the batter just before steaming. Stir gently, and immediately place the dish in the steamer.
5. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. In a small pan, heat oil and add mustard seeds. Once they splutter, add green chilies and cook for a minute. Pour this tempering over the steamed dhokla.
7. Garnish with fresh coriander leaves, cut into pieces, and serve.

Dhokla is a beloved snack that captures the essence of Indian savory cuisine with its light, airy texture and zesty flavors. The fermentation process gives the batter a slight tanginess, while the mustard seed tempering adds an aromatic punch. During February, when fresh coriander and chilies are available, this snack is the perfect treat to enjoy as part of your breakfast or tea-time snack. Dhokla is a great way to incorporate a healthy, high-protein snack into your diet, and it’s light enough to be enjoyed without feeling heavy. Serve it with chutney or a cup of chai, and you have an irresistible snack!

Gulab Jamun (Fried Milk Dumplings in Sugar Syrup)

Gulab Jamun is a classic Indian dessert made from milk solids (khoya or mawa) and flour, shaped into small balls, deep-fried, and soaked in a sweet sugar syrup. This indulgent treat is a popular choice for festive occasions and special celebrations, making it a perfect dessert for February, when you want to end a hearty meal on a sweet note. Gulab Jamun’s rich, melt-in-the-mouth texture combined with the fragrant, sugary syrup is loved by people of all ages and is a staple at weddings, festivals, and family gatherings.

Ingredients:

• 1 cup khoya (mawa), grated
• 2 tablespoons all-purpose flour (maida)
• 1 tablespoon semolina (sooji)
• 1/4 teaspoon baking soda
• 1 tablespoon milk
• Ghee or oil for deep-frying
• For syrup:
  • 1 ½ cups sugar
  • 1 cup water
  • 4-5 green cardamom pods
  • A few saffron strands (optional)
  • Rose water (optional)

Instructions:

1. In a bowl, combine khoya, all-purpose flour, semolina, and baking soda. Add milk and knead to form a smooth dough. If the dough is too sticky, add a little more flour.
2. Divide the dough into small, smooth balls. Be sure to seal any cracks, as this prevents them from breaking while frying.
3. Heat ghee or oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough. If it rises to the top slowly, the oil is ready.
4. Fry the balls in small batches, turning gently until they are golden brown on all sides. Remove and drain on paper towels.
5. For the syrup, combine sugar, water, cardamom, and saffron in a saucepan. Bring it to a boil, and simmer for 5-10 minutes until the syrup thickens slightly.
6. Add a few drops of rose water (optional) and remove the syrup from heat.
7. Immerse the fried gulab jamun in the warm syrup and let them soak for 30 minutes before serving.

Gulab Jamun is the quintessential Indian dessert that brings together rich flavors, textures, and the essence of Indian sweets. These golden-brown, syrup-soaked dumplings are soft, sweet, and perfect for any special occasion or celebration. February, with its cooler weather and festive atmosphere, is the ideal time to enjoy this indulgent treat with family and friends. Whether served at a wedding, a family gathering, or as a festive dessert, Gulab Jamun is guaranteed to leave everyone with a smile.

Pesarattu (Moong Dal Pancake)

Pesarattu is a savory, gluten-free pancake made with ground moong dal (green gram) and spices. Popular in Andhra Pradesh, this protein-packed dish is typically served for breakfast or brunch, making it a perfect addition to your February menu when fresh green moong dal is available. The dish is crispy on the outside while maintaining a soft, spongy texture inside. Traditionally, it’s served with a tangy ginger chutney or coconut chutney, which balances the savory flavors beautifully.

Ingredients:

• 1 cup green moong dal (soaked for 6-8 hours)
• 1 small green chili, chopped
• 1-inch ginger piece, chopped
• ½ teaspoon cumin seeds
• Salt to taste
• 1 onion, finely chopped (optional)
• Fresh coriander leaves, chopped
• Oil for cooking

Instructions:

1. Drain the soaked moong dal and transfer it to a blender. Add green chili, ginger, cumin seeds, and salt. Blend into a smooth batter, adding water as needed to achieve a pancake-like consistency.
2. In a hot, lightly greased tawa or griddle, pour a ladleful of batter and spread it into a circle. Let it cook for a minute or two.
3. If desired, sprinkle finely chopped onions and coriander leaves on top for added flavor.
4. Drizzle a little oil around the edges of the pancake and cook until crispy and golden brown on both sides.
5. Serve hot with ginger chutney or coconut chutney.

Pesarattu is a hearty, wholesome breakfast or snack that provides a good source of protein, making it an ideal choice for a nutritious start to your day. This dish is especially great for February, as the weather is perfect for warm, crispy pancakes. The use of fresh ginger and spices makes Pesarattu flavorful and aromatic. It’s a great alternative to traditional dosas or idlis and can be served with a variety of chutneys to enhance its taste. Enjoy it fresh off the griddle for the best experience.

Gajar Halwa (Carrot Pudding)

Gajar Halwa is a classic Indian dessert made with grated carrots, milk, sugar, and ghee. It is one of the most-loved winter desserts, especially during February when fresh, tender carrots are in season. This rich, flavorful pudding is slow-cooked to perfection, allowing the carrots to absorb the milk and spices, resulting in a delectable dish that’s both comforting and indulgent. Gajar Halwa is typically garnished with cashews, almonds, and cardamom, making it a festive treat perfect for the cooler months.

Ingredients:

• 4 large carrots, grated
• 2 cups full-fat milk
• ½ cup sugar (adjust to taste)
• 2 tablespoons ghee (clarified butter)
• ½ teaspoon cardamom powder
• 10-12 cashews and almonds, chopped (for garnish)
• 1 tablespoon raisins (optional)

Instructions:

1. In a large pan, heat the ghee over medium heat. Add the grated carrots and sauté them for a few minutes until they soften.
2. Pour in the milk and let the mixture simmer on low heat, stirring occasionally. Continue to cook until the milk is absorbed and the carrots are tender.
3. Once the milk is absorbed, add sugar and cardamom powder, and cook for another 5-10 minutes, allowing the halwa to thicken.
4. Heat a little more ghee in a small pan, fry the cashews, almonds, and raisins (if using) until golden brown, and add them to the halwa.
5. Stir everything well and cook for an additional 5 minutes. Serve warm, garnished with more nuts if desired.

Gajar Halwa is a luscious, comforting dessert that embodies the essence of winter in India. The combination of tender carrots, sweetened milk, and ghee creates a rich and velvety texture, making it a perfect treat for any occasion. February is the ideal time to enjoy this seasonal dessert, as fresh carrots are in abundance, making the dish even more flavorful. Whether served at a family gathering or as a sweet end to a meal, Gajar Halwa brings warmth and joy to any table. It’s a dish that appeals to all ages and is sure to be a crowd-pleaser.

Kadhi Pakora (Fried Gram Flour Fritters in Yogurt Gravy)

Kadhi Pakora is a flavorful North Indian dish made with deep-fried gram flour (besan) fritters soaked in a tangy yogurt-based gravy. The dish is known for its rich flavors, combining the creaminess of yogurt with the spiciness of the tempering, and the crispy pakoras add a delicious texture. Kadhi Pakora is a popular winter dish in February, as it is warming, comforting, and full of the rich flavors of spices like cumin, mustard seeds, and turmeric.

Ingredients for Pakora:

• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1-2 green chilies, chopped
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• Salt to taste
• Water as needed
• Oil for frying

Ingredients for Kadhi:

• 2 cups plain yogurt
• 1 tablespoon besan (gram flour)
• 4 cups water
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ginger paste
• 2-3 dried red chilies
• Salt to taste
• 1 tablespoon ghee

Instructions:

1. Prepare the Pakoras:
   • In a mixing bowl, combine besan, onion, green chilies, ginger paste, cumin seeds, red chili powder, and salt. Add a little water to make a thick batter.
   • Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.
2. Prepare the Kadhi:
   • In a bowl, whisk yogurt and besan together until smooth. Add water to achieve a smooth, flowing consistency.
   • In a pan, heat ghee and add cumin seeds, mustard seeds, dried red chilies, and ginger paste. Fry for a minute until fragrant.
   • Pour in the yogurt-besan mixture and bring to a simmer. Add turmeric powder, red chili powder, and salt. Cook for 10-15 minutes on low heat, stirring occasionally.
   • Add the fried pakoras to the kadhi and let them soak for about 5 minutes.
3. Serve:
   • Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Kadhi Pakora is a dish that combines a delicious balance of flavors, textures, and spices. The tangy yogurt gravy complements the crispy, savory pakoras perfectly, creating a hearty and satisfying meal. Perfect for February’s cool weather, this dish is traditionally enjoyed with steamed rice or flatbreads. Kadhi Pakora is a great way to enjoy the warmth and comfort of Indian home-cooked food. It’s a perfect dish to serve at family gatherings, festivals, or as a special treat to share with loved ones on chilly evenings.

Note: More recipes are coming soon!