3 Winter Special Recipes from Hyatt Regency Dehradun to Warm Your Soul

India is known for its diverse cultures and traditions and winter food is no exception. India boasts a large variety of traditional cuisines and regional specialities. Winter is a season of indulgence with specialities’ that warm your soul. Gastronomy tourism across North India is a sinful experience in winter. With the approaching cold season and growing appetites, indulge in delectable warm delicacies, reserved exclusively for the chilly season.

Keeping the spirit high this winter season, Chef Pankaj Rawat, and Chef de Cuisine at Hyatt Regency Dehradun – the heart of the hills brings a plethora of recipes to keep you warm this winter.

Indulge in these sumptuous, classic Indian recipes, straight from the kitchens of Hyatt Regency Dehradun, to your home.

1. Sarso Ka Sag


1 bunch mustard leaves / sarson ke patte
½ bunch spinach / palak
2 clove garlic (chopped)
1 inch ginger (chopped)
¼ onion (chopped)
2 chilies
½ tsp salt
1 cup water
Other Ingredient
2 tbsp cornmeal / makki ka atta
2 tbsp ghee or butter
pinch hing / asafetida
2 clove garlic (finely chopped
1 inch ginger (finely chopped)
1 chili (slit)
1 onion (finely chopped)


Step 1
Wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ b bunch spinach (palak). Also, add bathua leaves if available

Step 2
Take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chili and ½ tsp salt

Step 3
Add 1-cup water and pressure cook for 4 whistles. Mash until coarsely ground

Step 4
Further, add 2 tbsp of makki ka atta and mix well. Cook for 5 minutes or until the mixture thickens. Keep aside

Step 5
Now in a large kadai, heat 2 tbsp ghee, and sauté 2-clove garlic, 1 inch ginger and 1 green chilli

Step 6
Further sauté 1 onion until it turns golden brown.

Step 7
Add in cooked and mashed leaves and mix well. Continue to cook for 4-5 minutes or until the saag is cooked completely

Step 8
Finally, enjoy sarso ka saag with makki ki roti or with chapatti

2. Nihari Gosht


· 1 Kg meat

· 2 tbsp refined oil

· 3-4 Green cardamoms

· 1 tsp whole cinnamon

· 2 black cardamoms

· 2-3 Bay leaves

· 1 tsp turmeric powder

· 1/4 cup water

· 1 tsp ginger-garlic paste

· 1 tsp coriander powder

· 1 tsp red chili powder

· 1 tsp garlic (ground), fried

· 1 tsp onion (ground), fried

· 3 tbsp yogurt (beaten)

· 2 tsp gulab jal

· 2 tsp garam masala

· 1/2 tsp nutmeg-cardamom powder

· 1/2 tsp saffron, soaked

· to taste Salt

· Few drops of Ittar

· Wheat dough (for dum)

· For garnishing- fresh coriander and ginger julienne


Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves

Step 2
Add the meat and sauté until lightly fried

Step 3
Add salt and turmeric and mix well

Step 4
Pour in the water, cover the pan and cook

Step 5
Once it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste and onion paste

Step 6
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron, cover and cook for 2-3 minutes

Step 7
Now transfer the meat in a heavy bottom pan and strain the gravy

Step 8
Add a few drops of itar and cover the pan

Step 9
Seal it with the wheat dough and cook on slow fire

Step 10
Once ready, garnish with fresh coriander and ginger juliennes and serve.

3. Bajre ki Raab


1 tbsp of Ghee
1 ½ tbst of bajra (millet flour)
1 tbsp of Graded jagery
1/8 tbsp of carom seed (ajwain)
1/8 tbsp of dry ginger powder


Step 1
Heat the ghee in nonstick kadhai add bajra flour and sauté on medium flame for 2 minutes till the flour turn light brown in colour

Step 2
Add 1 cup of water and jaggery mix well and cook on medium heat for 2 minutes while stirring continuously with a whisk

Step 3
Add the carom seed and ginger powder mix well and cook in medium flame for 1 minute while stirring continuously with a whisk

Step 4
Serve piping hot bajra raab

Comments are closed.