Click here for shortcuts to regional language blogs and city-specific events.
Festival Greetings to all!!What a lovely day it is when all four direction are soaked in colours of festivities. Uttarayan , Makar sankranti , Bihu and Pongal !! No doubt we take pride in our unity in diversity as all these festival mark the harvest season and are celebrated with traditional rituals , fun and of course food.Being a daughter of Man in Uniform had its own perks.I celebrated festival in different form after every four years.
Khichri was made by mother and Pongal was relished at friends place. Dudh puli and Patishapta made way to heart through stomach way back in childhood. Never knew that kite flying can be a community festival till we stayed on Garvi Gujarat. What lovely colours of festival and tasty food!
Today sharing a piece of childhood memories through these favourite recipes!! Four Recipes from Four Directions..hope u all enjoy!!
Melts in mouth , I bet your heart won't be filled by this one from amaar sonar bangal...
For the batter:
1 cup refined flour / maida
1/2 cup sooji
1/4 cup rice flour 1 1/2 to 2 cups milk Oil, to cook the patishapta For the filling: 3 cups grated coconut / khoya 2 Tbsp sugar / date jaggery 3-4 green cardamoms METHOD For the filling: In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk. Add cardamom in it. Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes. For the patishapta: Take maida, sooji and rice flour in a bowl. Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour. Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle. Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown. Place it on the plate. Serve hot or cold. Tip: You can pour condensed milk over it before serving. ********************************* 2-. Khichdi Northern India celebrate Makar Sankranti with family around having the traditionally cooked khichri. It is a day to thank God for a hearty harvest season .This simple dish served with loads of ghee raita n papad is waited for whole year! Ingredients: 4 medium Potatoes (cut into cubes)
1¼ cups Rice
1¼ cups Moong Dal
½ tsp Red Chili Powder
½ tsp Sugar
½ tsp Turmeric Powder
½ cup Peas
250 g Cauliflower Florets
6 cups WaterSalt (to taste)
6 Green Chilies
2 tsp Cumin Powder For Tadka:4 tbsp Ghee¾ tbsp Cumin Seeds
2 Bay Leaves
3 whole Red Chilies
4 Green Cardamoms6 Cloves
2 (1 inch) pieces Cinnamon How to make Khichri: Rinse rice and keep aside.Roast moong dal and set aside.Cook dal and rice together in water in a large pot.Meanwhile, fry potatoes, cauliflower, and peas in a frying pan.Mix turmeric powder, cumin powder, red chili powder, sugar, and salt. Add to the vegetables.Add the vegetables to the cooked rice-dal mix and stir gently.Remove from heat when rice turns tender.Heat ghee and splutter cumin seeds.Add bay leaves,red chilies, cardamoms, cloves, and cinnamon.Pour this to the pot and cover immediately.Serve hot with yogurt and pickle. ******************************************
3 Carrot Payasum
Carrot halwa is commonly known but we are sharing carrot kheer commonly known as Carrot Payasum in southern India which is a irresistible dish of Pongal festival.Yummy subtle in taste and loaded with vitamins n fibre.Must try this winter. Carrots – 2 medium sizes or 1 cup grated
Milk -1/2 liter or 2 1/2 cup
Sugar – 3-4 tbsp
Ghee -1 tsp
Cashews – 6-7
Almonds/badam – 6-7
Cardamom powder – a generous pinch
Saffron – 5-6 strands Preparation Soak cashew nuts and almonds in warm water for 1/2 an hour. Remove the skin of almonds. Grind both almonds and cashew nuts together coarsely. Grate carrots finely. (use the blade with small holes) Soak saffron in a tbsp of milk for 5 minutes. Method Heat a tsp of ghee and fry the carrots until the raw smell goes. Boil milk and keep stirring until it reduces a little in volume. Then add carrots and the cashew nut-almond paste. Cook for a few more minutes stirring in between. Add sugar and let it dissolve. Remove from flame. Add cardamom powder, saffron and serve it hot or cold.
*************************************** 4 Til Ladoo
Makar Sankranti is also known as Uttarayan in western India and Kite flying adds different colour and fun to the festival. Family and friends spend whole day on terrace with lots of munchies . Til ladoo is a favourite recipe of this festival. Healthy , tasty, it is full of calcium and fibre. Try the sweetness!! Ingredients Sesame seeds lightly roasted1 1/2 cups Jaggery chopped1 cup Dry coconut (khopra) grated1/2 cup Green cardamom powder 1/4 teaspoon Method Heat ghee in a heavy bottom pan and put sesame seeds into it. Continuously roast sesame seeds till they turn light brown(if you crush it with hands seed should turn to powder). Do keep in mind not burn sesame seeds as they tend to burn instantly giving them a bitter taste. Take out the roasted sesame seeds and grind lightly or put it in a mixer and make it a coarse powder.
Break off Gur into small pieces. Pour 1 spoon Ghee in a pan and heat. Now melt Gur on a low flame, turn off the instant Gur melts.
Put the crushed roasted sesame seeds in the melted Gur and blend well. Til Gur mixture for making Ladoos is ready.
Grease your palm and take a small portion of the mixture and roll into ladoo.
Store them into air tight jars.
Hope the festival bring loads of health happiness and prosperity to everyone's life!! Enjoy the festivities...