Makar Sankranti is a harvest festival that is cherished across India in various regional flavours. Known as Uttarayan in Gujarat, Lohri and Maghi in Punjab, Magh Bihu in Assam, and Pongal in South India, each state adds its unique touch to the festivities.
Food, as in any Indian festival, plays a central role and Makar Sankranti is no exception. The festival is celebrated with a range of mouth-watering dishes made from seasonal and local produce.
As we usher in the festival of harvest, here are three delightful traditional recipes recommended by Chef Kunal Kapoor to elevate your celebration on this auspicious day. From savoury options to sweet treats, make the festival a burst of flavours with these appetizing delicacies.
1. TIL GUR LADOO
Ingredients
- 1 1/2 cups Sesame seeds
- 1 tbsp Desi Ghee or 1/3rd tbsp Saffola Gold Oil
- 1 1/4 cup grated Gur (Jaggery)
- 1 tsp Cardamom powder
Steps to Follow:
- Toast sesame seeds on medium heat until evenly browned, then set aside to cool.
- In a pan, melt ghee or Saffola Gold oil, add grated jaggery, and cook on low heat until it reaches a softball stage.
- Mix toasted sesame seeds into the molten jaggery, add cardamom powder, and shape the mixture into balls using wet hands.
2. Peanut Chikki
Ingredients:
- 2 cups Gur (grated)
- Desi ghee or Saffola Gold oil (for greasing)
- 2 cups Peanuts (unsalted)
Steps to Follow:
- Roast peanuts in a pan and lightly crush them.
- In a separate pan, melt jaggery on low heat until it changes color and reaches a brittle consistency.
- Mix peanuts into the molten jaggery and spread the mixture thinly on a greased surface.
- Once cooled and hardened, cut into round shapes and serve.
3. Amritsari Pindi Chole
Ingredients:
To Boil Chole (Chickpeas):
- 2 cups Kabuli chana or Chickpeas
- 6 cups Water
- 3-4 slices of dried Amla
- 1 1/2 tbsp Tea Leaves
- Salt to taste
- 1 1/2 tsp Baking Soda
For Chole Masala:
- Dry red chillies, bay leaf, coriander seeds, cumin, peppercorn, cloves, cardamom, mace, cinnamon, nutmeg, black cardamom, ajwain, kasoori methi, anardana powder, amchur powder
For Wet Masala:
- 1/2 cup Saffola Gold Oil
- 1/2 tsp Heeng (asafoetida)
- 2 tsp Garlic (chopped)
- 1 tbsp Ginger (chopped)
- 2 green chillies (slit)
- 1/2 cup Onion (chopped)
- 1/2 tsp Turmeric
- 3/4 tsp Kashmiri chilli powder
- 3 tbsp Chole Masala
- A dash of Water
- 3/4 cup Tomatoes (freshly pureed)
- Black salt to taste
- Salt to taste
- 2 tbsp Tamarind Water
For Tempering:
- 1 tbsp Desi Ghee
- 1 tsp Kashmiri chilli powder
For Garnish:
- Boiled Potato (diced)
- Paneer Cubes
- Pickled Chilli
- Onion Rings
Steps to Follow:
- Soak chole overnight, boil with tea water, amla, salt, and baking soda.
- For wet masala, heat Saffola Gold oil, add heeng, brown onion, add ginger, garlic, chillies, turmeric, chilli powder, coriander powder, and chole masala. Cook until the masala releases oil.
- Add boiled chole, mash some for thickness, and add amchur, tamarind water, salt. Boil and adjust seasoning.
- Finally, add diced potato, paneer, and coriander to the curry.
These traditional recipes will undoubtedly add a burst of authentic flavors to your Makar Sankranti celebration. Enjoy the festive season with these mouth-watering delicacies!
