Embrace the auspicious celebration of Makar Sankranti in your home by infusing your kitchen with alluring aromas and flavours. This auspicious festival, marking the transition of the sun into the Capricorn zodiac, is a time for gratitude and feasting. Let your cooking skills soar with a collection of traditional and exciting recipes curated by Tata Play Cooking. From sweet and savory delights to innovative recipes, the handpicked selection promises to elevate your celebration and create cherished moments. So, embrace the festive melodies and embark on a culinary adventure that will make your Makar Sankranti even more special!
Here are some delicious Makar Sankranti recipes that you can easily make at home and enjoy with your family:
1. Shahi Paneer by Nisha Madhulika
Ingredients:
Paneer – 500 grams ( chunks 3 cups)
Tomato – 5 (medium size)
Green chilly – 2
Ginger – 1-inch long piece
Ghee or oil – 2 tbsp
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chilly powder – less than 1/4 tsp
Cashews – 25 to 30 (2 tbsp)
Malai or cream – 100 grams (1/2 cup)
Garam masala – 1/4 tsp
Salt – to taste (3/4 tsp)
Green coriander – 1 tbsp (finely chopped)
Method:
Cut paneer in square chunks and heat 1 tbsp oil in a non stick wok. Place the chunks over it and roast until they get slightly brown in color. Take out the fried chunks on a plate
Soak the cashews in water for half an hour and ground to make a fine paste
Grind tomato, ginger and green chilly to make a paste. Take out the paste in a bowl and whisk the malai in a mixture grinder
Heat ghee and butter in a wok. When ghee is hot, add cumin seeds. After sauteing cumin seeds for a while, add turmeric powder and coriander power. Saute for a few minutes and add tomato paste. Stir constantly and keep sauteing. Now add cashew paste and malai to the masala and saute until oil starts separating from it. Add water as desired to make gravy.
Also add salt and red chilly powder
When the gravy starts simmering, place the paneer chunks and cook on low flame for 3 to 4 minutes so that paneer chunks absorb all the spices. Shahi paneer sabzi is ready, turn off the flame and add some green coriander and garam masala
Take out the shahi paneer sabzi in a bowl. Garnish with some chopped coriander and serve steaming hot shahi paneer sabzi with rice, naan, paratha or chapati and relish eating
2. Til Peanut Ladoo by Nisha Madhulika
Ingredients:
1 cup (150 grams) White Sesame Seeds
1 cup (175 grams) Peanuts
1/2 cup (80 grams) Almonds
1/2 cup (100 grams) Ghee
2 cups (280 grams) Boora
1 tsp Coarsely Ground Cardamom
Method:
Lightly roast 1 cup of sesame seeds until they become swollen and change color. Then grind the roasted sesame seeds into a powder
In a mixer jar, add 1 cup of roasted and peeled peanuts and make a thick powder
Take 1/2 cup of almonds and grind them into a thick powder
Heat 1/2 cup of ghee on medium flame. Add the ground almond powder and stir for one minute. Then add the ground peanut powder and stir for half a minute
Take out the mixture in a large bowl and add the sesame powder. Mix well
After the mixture cools down, add 2 cups of boora, 1 tsp of coarsely ground cardamom powder, and 2 tbsp of malai or milk. Mix everything together
Take a small amount of mixture in your hands, bind it together and mold it into round balls. Cover the round balls with sesame seeds and mold them into round shapes again
Your peanut sesame ladoo is ready!
3. Amritsari Aloo Kulcha by Nisha Madhulika
Ingredients:
Maida (white flour) – 400 gms. (3 cup)
Curd – 3 tsp
Baking soda – 1/3 tsp
Baking powder – 1/2 tsp
Sugar – 1 tsp
Oil – 1 tsp
Salt – 3/4 tsp (or according to the taste)
Carom seeds or cumin seeds – 1 tsp
Ingredients to prepare the filling:
Potato – 300 gms. ( 4 boiled)
Salt – 1/2 tsp (or according to the taste)
Green chilli – 1-2 (chopped)
Ginger – 1-inch long piece (grated)
Amchoor powder – 1/2 tsp
Coriander powder – 1 tsp
Red chilli powder – 1-2 pinch
Garam masala – 1/4 tsp
Coriander leaves – 1 tsp(chopped)
Method:
How to make Amritsari Stuffed Kulcha
Knead the flour to make Kulcha
Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with your hands. Knead the flour with lukewarm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with a clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready
Knead the flour to make Kulcha. Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with your hands. Knead the flour with lukewarm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with a clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready
Prepare the Filling to stuff the Kulcha
Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready
Now Prepare Kulcha
Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also
Take one ball of the dough and roll it into a flat disc of 3 inches. Put the potato mixture ball on the disc and press it with your hands so it settles down on the dough. Fold and close the disc from all the sides to make a kulcha
Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inches. Now roll the kulcha into a flat disc of 6-7 inches with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha
It’s time to Bake the Kulcha
You can bake the kulcha in an oven, pan (tawa) or tandoor
To make the kulcha in a pan, put it over the stove and grease it with a little oil. Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown.
Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner
Serve the potato-stuffed kulchas with curd, chutney or chole recipe
Bake the Kulchas in the oven
To bake the kulcha in an oven, grease a tray with oil. Put 2 kulchas in the pan and preheat the oven to 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe
4. Masala Khichdi by Nisha Madhulika
Soaked Basmati Rice 1/2 cup (100 gms)
Soaked Moong dal 1/2 cup (50 gms)
Green Peas 1/2 cup
Cauliflower 1/2 cup (finely chopped)
Capsicum 1/4 cup (finely chopped)
Potato 1 (chopped)
Tomato 1 (finely chopped)
Ghee 2 to 3 tbsp
Green coriander 2 to 3 tbsp( finely chopped)
Cumin seeds 1/2 tsp
Asafoetida Less than 1/2 pinch
Turmeric powder 1/4 tsp
Ginger 1/2 inch piece (finely chopped)
Green chili 2 (finely chopped)
Red chili powder 1/4 tsp
Garam masala 1/4 tsp
Salt 1 tsp (or to taste)
Whole garam masala 7 black pepper & 2 cloves
Method:
Take basmati rice and moong dal, soaked in water for 30 minutes separately
Put the rice in cooker,add dal, add water and boil rice Cook until a single whistle Shift dal rice to cook on another flame
Pour 2 tbsp ghee in pan to heat, when hot enough add cumin seeds, asafoetida, turmeric powder Reduce flame to minimum, add finely chopped ginger piece, finely chopped green chilies। Add some coarsely grinded black pepper and cloves as well
Put potatoes to fry and cook until crunchy Meanwhile after 1 whistle turn off flame of khichdi Add Cauliflower and peas and roast for 1 minute Add capsicum and roast for 1 minute then add tomato and cook it When veggies are crunchy and roasted, add 1 cup water to it
Add salt, red chili powder and garam masala Mix all ingredients well Meanwhile Open the cooker and check if pressure is released If dal rice seems dense add more water Let it boil
As the Veggies are boiling add dal rice to the pan, mix well and cook for 1 to 2 minutes Khichdi is cooked and ready Add a little green coriander
5. Vegetable Khichdi by Tarla Dalaal
Ingredients:
1/2 cup potato cubes
1/2 cup cauliflower florets
1/2 cup green peas
2 tbsp ghee
2 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tbsp finely chopped garlic (lehsun)
1/2 tsp green chilli paste
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp shahi biryani masala
1 1/2 tsp coriander (dhania) powder
Salt to taste
2 tbsp finely chopped coriander (dhania)
Method:
Combine the rice, yellow moong dal, 1/2 tsp turmeric powder, salt and 3 cups of water, mix well and pressure cook for 3 whistles
Mash it lightly and keep aside
Heat the ghee in a deep pan and add the cumin seeds
When the seeds crackle, add the garlic, green chilli paste and onions and saute on a medium flame for 2 minutes
Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally
Add the french beans, carrot, green peas, potatoes and cauliflower and saute on a medium flame for 3 to 4 minutes
Add the chilli powder, remaining 1/2 tsp of turmeric powder, shahi masala, coriander powder, salt and 2 cups of water, mix well and cover with a lid and cook for 15 minutes, while stirring occasionally
Add the cooked rice-dal mixture and 31/2 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
Add the coriander and mix well
Serve hot with ghee, curd, pickle and papad.
For Serving
Ghee
Curd
Pickle
Papad
~Tune in to Tata Play Cooking on 112 this Makar Sankranti and discover effortless, speedy recipes perfect for the season’s festivities!~