Traditional Food Items To Cook on Makar Sankranti 2023

Traditional Food Items To Cook on Makar Sankranti 2023 with Avias stainless steel cookware

New year is here and it also brings one of the most awaited festivals in India which is Makar Sankranti in 2023.

Different people from different regions of India celebrate the harvest festival but with different traditions. On Makar Sankranti some fly kites, visit temples, spend time with their loved ones, but one thing which is commonly done by all of them is prepare traditional dishes on Makar Sankranti.

And you would be happy to know that this post is all about those traditional dishes only.

Traditional Food Items To Cook On Makar Sankranti 2023

Although there are a number of traditional food items to cook on makar sankranti, here we are going to talk about some of the best ones which also can be easily cooked.

1- Urad Dal Kachori:

Traditional Food Items To Cook on Makar Sankranti 2023 with Avias stainless steel cookware

Urad dal kachori is a great Makar Sankranti recipe you can prepare as a snack. This savory food item can help balance the festive menu. So, go ahead and make this Sankranti recipe this Sankranti. Don’t forget to offer some along with the Tilgul Vadi.

And it will cook perfectly in Avias Inox IB Frypan, the quality of Avias cookware to spread the heat all over the cookware evenly makes it easier for you to cook kachori easily within no time.

Want to cook these kachoris by yourself? FIrstly prepare aloo curry and then for kachori you need to soak urad dal overnight. Get all purpose flour you can also mix wheat flour, while preparing the flour mixture you can also add half teaspoon salt for taste. Then add 3 spoons of ghee and oil precisely to rub the flour. And then add water in it to make dough.

Now take the overnight soaked urad dal and grid it properly. Now in Avias Frypan take ghee and cumin seeds, saute them and add all the spices along with some onions and green chillies. Mix the urad dal mixture with the spices mixture and create small balls.
Then take flour dough and cover the urad dal mixture with flour dough and give them the shape of a kachori and deep fry them at medium flame.
You can eat them with aloo curry.

2- Chana Dal Khichdi: 

Traditional Food Items To Cook on Makar Sankranti 2023 with Avias stainless steel cookware

This one can be a great Sankranti Khichdi recipe you can cook this year. Often called the Punjabi chana dal khichdi or bhuni khichdi, this rice recipe will complete the Sankranti meal you’ll prepare for your family.

 The best part about cooking chana dal khichdi is that you don’t need any special items to cook it, and it gets cooked within no time easily.

To cook chana dal khichdi rinse ½ cup chana dal a couple of times in freshwater. Then soak overnight at room temperature or for 4 to 5 hours or in hot water for 30 minutes. Also rinse ½ cup of rice in fresh water a couple of times. Then in a bowl soak the rice for 30 minutes.

After 30 minutes of soaking in hot water, drain all the water from the chana dal and keep it aside.

Heat oil in the stovetop pressure cooker. Lower the heat. And add all the spices. Add the drained chana dal. Add 1 cup water and stir again. Pressure cook for 1 to 2 whistles or about 6 minutes. You can also cook the dal for 1 whistle and then check. If not cooked then cook for 1 more whistle.

Drain all the water from the rice.

Add the rice to the cooked chana dal in the pressure cooker. Again pressure cook for 1 or 2 whistles. And your chana dal khichdi is ready.

3- Undhiyu:

Traditional Food Items To Cook on Makar Sankranti 2023 with Avias stainless steel cookware

A signature dish from Gujarat prepared for Makar Sankranti, this one consists of a medley of vegetables cooked in an array of freshly-prepared spices. Derived from the word ‘undhu’ that means upside down, this dish is traditionally slow-cooked in earthen pots placed upside down in a fire pit.

There are many versions of undhiyu with surti undhiyu, the version believed to have originated in Surat, being the most popular. Vegetables like eggplant, potatoes, yam, green peas, raw bananas, and beans are cooked in an elaborate mix of freshly-ground spices along with dumplings made from fenugreek leaves.

To cook undhiyu, here's the recipe, string and pod the surti papdi beans. You can use  half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).  In a bowl of water, peel, rinse and place the other vegetables – 10 to 12 baby potatoes, 1 medium sweet potato, 1.5 to 2 cups chopped purple yam and 8 to 10 small brinjals.

Take 1 cup tightly packed finely chopped methi leaves and 1 cup gram flour (besan) in a mixing bowl. Add a few ingredients like baking soda, turmeric powder, red chili powder, cumin seeds, oil, sesame seeds, lemon juice, ginger, green chilies, mix everything properly and keep it aside. 

Then, add 1 to 1.5 tablespoons of water and mix well. Keep the mixture slightly sticky, so that the muthias remain soft after cooking. Apply some oil in your palms and shape the muthias. Keep aside, covered with a bowl or lid.

Take ½ cup tightly packed grated fresh coconut and 3 tablespoons finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in a mixing bowl.

In a mortar-pestle, crush to a paste – 1 to 1.5 inch peeled ginger, 8 to 10 small to medium garlic cloves and 2 to 3 green chilies (about 1 to 2 teaspoons, chopped).

Add the below listed ingredients to the coconut and coriander leaves in a bowl. 2 tablespoons white sesame seeds, ½ tablespoon ginger paste, ½ tablespoon garlic paste or finely chopped green garlic chives, ½ tablespoon green chili paste, ¼ to ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 3 teaspoons coriander powder, 2 teaspoons cumin powder, 1 tablespoon lemon juice, 1 tablespoon sugar, and ¾ to 1 teaspoon salt or as needed.

Mix very well and then check the taste of the green masala. Add more lemon juice, salt or sugar, if required.

On the base, give a criss cross slit to the brinjals and stuff the prepared green masala in them. Heat 4 to 5 tablespoons sesame oil or peanut oil in a 3 litre pressure cooker. Add ½ teaspoon carom seeds (ajwain) and ½ teaspoon cumin seeds.

 Then, add ⅛ teaspoon asafoetida (hing) and stir. Now, add the stringed and podded beans. If you are using fresh pigeon peas, you can add them at this step.

Now, add half a portion of the leftover green masala stuffing mixture. Sauté on low to medium heat for 3 minutes.

Now is the time to layer vegetables, you can add different vegetables as per your requirement and likings. Add half cup of water and add some salt over it. 

Now at last you need to cook it in a premium pressure cooker at medium heat for 10 minutes and done.

We hope you loved a few of our suggestions and will definitely give it a try.

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