GREETINGS FOR MAKAR SANKRANTI

GREETINGS FOR MAKAR SANKRANTI 

Tomorrow, January 14 we celebrate the festival of Makar Sankranti. This article in The Art Of Living describes in great detail the significance of the Makar Sankranti festival.

Traditionally, in this festival we enjoy sweets made with sesame seeds, called "Til" in Hindi,  Every year, I make some of these sweets for family and friends.

I thought I would share these recipes with you in case you wish to make them in your homes.

As they say in Maharashtra, on the festive occasion of Makar Sankranti, " Til Gud Ghya, God God Bhola" which means " Have Til and Gud (Jaggery) and say Sweet Words". The essence of this phrase is for one to enjoy the sweets made with sesame seeds and jaggery and speak sweet words to others." 

We wish you and your families a Happy Makar Sankranti! 

TIL GUD KI CHIKKI

https://www.cookingwithshobana.com/2021/01/til-gur-ki-chikki.html

This one is special even though we love chikkis of all types. 

TIL KE LADOO

In this delectable guest post, my friend Mallika Nanda shared how she makes a sweet we used to crave for so much- Ladoos made with Til (Sesame seeds).

https://www.cookingwithshobana.com/2014/01/til-ke-ladoo-guest-post-by-mallika-nanda.html

PEANUT SESAME LADOO 

https://www.cookingwithshobana.com/2021/04/peanut-sesame-ladoo.html

This ladoo has the taste of both peanuts and sesame seeds making it a delicious addition to the Makar Sankranti platter! 

KADALAI PARUPPU SUNDAL

 KADALAI PARUPPU SUNDAL 

We are busy celebrating the festival of Navratri in India. This is one of the biggest festivals for us and is celebrated with great fervour in virtually all parts of our vast country. 

In South India, "Sundal" is traditionally an item made for "Naivedya"for the puja or as a snack offered to visitors during this festival. 

Elsewhere in this blog, you will find dishes associated with Navratri, such as:-

• Hesaru Kaalu Usli
• Karamani Sundal 
• Kadale Kaalu Usli

Today's recipe is along the same lines. It is for a Sundal made with channa dal (called Kadalai Paruppu in Tamil and Kadalai Bele in Kannada). 

Please do try out this easy to make yet delicious Sundal for this year's festivities. 

Ingredients:-

• Kadalai Paruppu (Channa Dal), 1 cup
• Mustard Seeds, 1 tsp 
• Urad Dal, 1 tsp
• Ginger, finely chopped, 1 tsp
• Green Chillies, chopped, 2-3
• Asafoetida, 1/8 tsp
• Curry Leaves, a sprig
• Fresh Coconut Gratings, 3 tbsp
• Salt, to taste
• Oil, 1 tsp

Method:-

Wash and soak the channa dal in adequate water for about 2 hours

In a vessel, boil 2 and 1/2 cups of water and add the soaked channa to this along with 1 tsp of salt

Lower the flame and let it cook on medium heat till it gets done

Take care that it should get cooked yet remain firm and not get overcooked either

Drain the excess water and keep aside

In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour

To this add the finely chopped ginger, chopped green chillies, asafoetida and curry leaves and sauté 

Now add the cooked channa dal and mix well

Check for salt and add if required

Lastly, add the fresh coconut gratings and mix well

Switch off the gas and transfer the Kadalai Paruppu Sundal to a serving bowl

PASI PARUPPU PAYASAM

PASI PARUPPU PAYASAM

Happy New Year, dear readers! I am back after a break of about six weeks. Yesterday was an auspicious day for us in india. We celebrated the festival of Pongal/Sankranti. Yesterday, is also significant as being the start of the harvesting season.

Like in every Hindu home where Makar Sankranti/Pongal is celebrated, I made a sweet too. This one is from Tamilnadu and is called Pasi Paruppu Payasam. It gets it's name from "Pasi Paruppu" being the name for Moong Dal ( yellow lentils) in English. "Payasam" is a sweet dish somewhat like "kheer" made in North India.

Ingredients:-

• Pasi Paruppu or Moong Dal, 1/2 cup
• Jaggery, grated, 3/4 cup, or to taste 
• Thin Coconut Milk, 1/2 cup
• Thick Coconut Milk, 1 cup
• Ghee, 1 and 1/2 tbsp to 2 tbsp
• Cashewnuts, 10-12, broken into halves
• Raisins, 1 tbsp
• Cardamom Powder, 1/2 tsp 

Method:-

First, we will extract the coconut milk if you are making it from scratch
Grate 1 full medium-sized coconut

In a mixer, grind the coconut gratings along with a cup of water for a few minutes at high speed
Filter the ground mixture using a damp muslin cloth or a strainer and press the mixture till all the coconut milk is collected . This is the thick coconut milk. Keep aside.
Next, return the coconut pulp to the mixer and blend again with another cup of water and repeat the straining process to extract the thin coconut milk. Keep aside.
The pulp that remains can be discarded,

Obviously, the above steps are not required if you are using store bought canned Coconut Milk

Dry roast the moong dal till it becomes slightly golden in color and gives off a good aroma

Rinse the roasted moong dal and place it in a vessel and add to it 1 and 1/2 cups of water

Pressure cook the moong dal in the vessel for about 3-4 whistles or till it gets fully cooked
Once the pressure cooker cools, transfer the cooked moong dal to a pan and and mash it with the back of a ladle
Heat the pan and to this add 1/2 cup of thin coconut milk that you have prepared, grated jaggery and cardamom powder

Mix well and stir continuously on medium heat till the jaggery gets fully dissolved and well blended with the cooked moong dal and bring to a boil 

Now add the thick coconut milk, mix well and let it simmer on low flame for 1-2 minutes
(Do not overheat after adding the thick coconut milk as this could curdle)

Switch off the gas and keep the payasam aside

Heat the ghee in a tempering pan and on medium heat add the cashew nuts, broken into halves, and fry them till they become golden in color

Add the raisins and fry till the raisins swell up 

Lastly, add the roasted cashew nuts, raisins to the Pasi Paruppu Payasam  and serve it hot