The festival of Uttrayan, Pongal, Baisakhi or Lohri is all about food and celebrations. There are a few traditions that are followed on this day and preparing lip-smacking delicacies is one of them.
Preparing food on the day of this festival is considered a tradition as well as a matter of joy in India. The spark of celebrations is about, to begin with, the very first festivals of Pongal, Baisakhi, and Makar Sankranti. There will be preparations and giggles around every Indian household. So, indulge yourself in some of the mouth-watering Lohri and Makar Sankranti recipes while you celebrate them with your loved ones.
Bhogichi Bhaji is a Maharashtrian delicacy especially prepared during the time of Makar Sankranti. It is made by simmering mixed vegetables like Potato, Carrot, Brinjal, and Green Peas in Peanuts and Sesame seeds. You can enjoy this vegetable along with rice, roti, or bhakri whatever you like.
Here is the recipe of the same by the Head Chef Sharata Kumar Das of Glocal Junction.
|Green Peas||150 gms.|
|Green Chana (Fresh)||150 gms.|
|White Sesame||10 gms.|
|Drum Stick||250 gms.|
|Garam Masala||10 gms.|
|Turmeric Powder||10 gms.|
Peel and chop all the vegetables into perfect cubes.
Now take a saucepan, add water and a pinch of salt and boil the vegetables properly.
Once done, keep it aside to let it cool down.
While it cools down, take another saucepan.
Add the finely chopped onions, garlic, ginger, and tomato.
Cook it for 10 minutes.
Once done, add the Indian spices and let it cook for another 5 minutes.
Once done, add the boiled vegetables and let them cook for 15 minutes on medium heat and your steaming bhogichi bhaji is ready!
Vegan Jaggery Tart
Jaggery holds great importance during the time of Makar Sankranti and is included in almost every sweet delicacy. It amps up the metabolism process in your body and produces heat during chilly winters. Chef Sunil Singh has tried to give the tart a desi version of preparation. This recipe is also vegan so if you are vegan and health-conscious it is a must-try.
Here is the recipe of the same by Chef Sunil Singh of The Blue Bop Cafe
|Jaggery Powder||50 gms.|
|Rajgira Flour||50 gms.|
|Almond Flour||50 gms.|
|Cashew Nut||100 gms.|
|Raw Cocoa Powder||65 gms.|
|Vanilla Essence||2 ml.|
|Extra Virgin Coconut Powder||100 ml.|
|Maple Syrup||50 ml.|
Mix jaggery powder, rajgira flour, and almond flour with water and extra virgin coconut oil to make the tart base.
Pour the mixture into a tart tin and bake for 15 minutes at 180′ C.
Once done, keep it for cooling on racks.
In a bowl mix crushed cashew nut, raw cocoa powder, and maple syrup to make a thick batter.
Pour this mixture into a piping bag and let it cool in the fridge for 30 minutes.
Fill the tart with the mixture and garnish with raw cocoa powder.
Multani Paneer Rara Masala
Multani Paneer Rara Masala is a recipe made with Paneer and Tomato-based Rara Masala. It is a delicious recipe with a creamy texture and a flavourful taste. This dish can be specially made during Lohri. You can accompany it with Laccha Paratha, Naan, or any other bread you like.
Here is the recipe of the same by Brand Chef Vikram Simha of Art of Dum.
Yellow Gravy Preparation
|Cashew Nut Broken & Soaked||20 gms.|
|Khoya Grated||20 gms.|
|Brown Onion||20 gms.|
Mix all ingredients and grind to a smooth paste and keep aside
|Ginger Garlic Paste||10 gms.|
|Turmeric Powder||2 gms.|
|Deghi Chili Powder||2 gms.|
|Dhaniya Powder||2 gms.|
|Yellow Chili Powder||2 gms.|
|Garam Masala Powder||3 gms.|
|Tomato Puree||35 gms.|
Heat oil in a pan, add ginger garlic paste and saute till golden brown.
Add all the spices mix, cook it for a while & add tomato puree, cook until the raw flavor is removed.
To prevent a burn, add little water.
Add brown onion paste and cook on a slow flame.
Once the oil starts separating, add garam masala powder and remove it from the flame.
Strain the gravy and keep it at the side for cooling.
Tomato Gravy Preparation
|Tomato Chopped||300 gms.|
|Deghi Chilly Powder||3 gms.|
Heat Oil in a pan and add ginger and garlic.
Cook for a while.
Add tomato and the rest of the ingredients
Cook until the raw flavor is gone.
Keep aside for cooling then blend it.
Strain and keep aside.
Stuffed Paneer Preparation
|Processed Cheese Grated||40 gms.|
|Cashew Paste||40 gms.|
|White Pepper Powder||2 gms.|
|Paneer Cube||250 gms.|
|Boiled Potato Grated||40 gms.|
|Processed Cheese Grated||20 gms.|
|Deghi Mirch||2 gms.|
|Tomato Ketchup||10 gms.|
|White Pepper Powder||2 gms.|
For marination mix all ingredients and keep them in a cool place.
Cut the paneer into a cube shape and give a slit to fill the stuffing.
In a mixing bowl add all the ingredients to make a smooth dough.
With a help of a spoon or knife stuff the paneer.
Marinate the paneer and keep it in a fridge.
|Ginger Garlic Paste||5 gms.|
|Tomato Sauce||100 gms.|
|Tomato Gravy||15 gms.|
|Brown Onion Paste||5 gms.|
|Coriander Powder||2 gms.|
|Black Pepper Powder||1 gms.|
|Kasuri Methi||2 gms.|
|Deghi Mirch Powder||2 gms.|
|Yellow Gravy||15 gms.|
|Cashew Paste||5 gms.|
|Fresh Cream||8 gms.|
Heat butter in a pan, add ginger garlic paste, and cook well.
Add sliced tomato and cook for some time.
Once the tomato is slightly cooked add brown onion and tomato gravy.
While cooking adds all the spices and cooks further.
Once the raw taste of the tomato is gone add yellow gravy and cashew paste and cook for a while.
Finish with sugar and check the seasoning for the gravy to be thick and slightly sweet, sour, and spicy.
Multani Paneer Rara Masala
Take out paneer and chargrilled or pan grilled.
Once slightly brown, keep it aside.
Heat the pan add rara masala, and reheat.
Add paneer and cook on a slow flame.
check the seasoning finish with cream.
Serve with cheese nan or ajwain laccha paratha