Lohri/Makar Sankranti

Recipe: Kurmure Laddoo
Ingredients:

1) ½ cup roasted peanuts, shelled

2) 250gm parmal rise, cooked

3) 250gm gur (jaggery)

4) 250ml water

5) ½ cup dry coconut flakes

6) 6-7 pieces of chhoti elaichi (cardamom), powdered

Procedure:

1) Boil jaggery in water to form a thick syrup. To check for the right consistency, add few drops of the syrup into water - it should solidify immediately. Now add roasted peanuts, rice, cardamom powder and dry coconut flakes. Stir, gently.

2) Allow the mixture to cool for few minutes. Smear your palms with a little ghee to roll out balls. 

Recipe: Bajra Khichdi

Ingredients

100 gms Bajra
40 gms Yellow Moong Dal

1/2 tsp Salt

1 tsp Ghee

How to make Bajra Khichdi

Soak 100 grams bajra for an hour.

Separate the husk from the bajra by grinding coarsely in a mixer at a low speed.

Mix moong dal when it becomes completely husk free.

Transfer the contents in a pressure cooker with water and salt.

Cook the contents for 10 minutes.

Add hot water if required.

Mix hot ghee to the food.

Bajra Khichdi is ready to be served.

Recipe: Payesh

This Makar Sankranti, learn how to make some payesh.

Ingredients : 

250 gms rice 

2 litres milk 

1/2 tsp cardamom powder 

1/4 tsp nutmeg powder 

200 gms soft jaggery 

2 tsp chopped almonds

2 tsp chopped pistachios 

6 strands of kesar

Procedure :

Wash 250 gms rice and leave it for drying. 

Boil the milk for about 15 minutes. 

Add rice in it and cook till it becomes thick. 

Add cardamom powder, kesar and nutmeg powder. 

Add jaggery and stir till jaggery melts. 

Take out from the fire. 

Garnish with chopped almonds and pistachios. 

Recipe:Pesarattu

Pesarattu is a speciality dosa of Andhra Pradesh, traditionally made during Makar Sankranti. 

Ingredients: 

• 1 cup Moong Dal 

• 1 Onion (finely chopped) 

• 1/4 tsp Ginger( finely chopped) 

• Coriander leaves (finely chopped) 

• 1-2 Green Chillies 

• Salt as per taste

Procedure: 

• Soak the moong dal for about 4 hours in water taken in a bowl. 

• Wash them and grind to make smooth paste along with the chillies and ginger. 

• Add the chopped onions, chopped coriander leaves and salt to the above prepared paste. 

• Heat a flat griddle on high flame. 

• Pour the batter on it and spread the batter on the pan moving from center to the corners. 

• Give it the shape of round pancake. 

• Sprinkle little oil on its sides and cook it for 2-3 minutes. 

• Turn over and cook again. 

• Serve it hot with coconut chutney.