So, here is a list of Makar Sankranti recipes:
Karela Seekh Kebab
Ingredients:
. Ghee<br>.Cumin seed <br>. Garlic, chopped <br>. Ginger, chopped <br>. Bitter Gourd, grated <br>. Beans, chopped <br>. Chopped spinach <br>. Grated potato <br>. Black pepper <br>. Almonds, crushed <br>. Khoya <br>. Corn <br>. Roasted gram flour <br>. Salt as required
Method:
. Put desi ghee in the cooking pan.<br>. Add cumin seeds, garlic, ginger and saute till golden brown.<br>. Add Karela, beans, potatoes, black pepper and salt.<br>. Let it cook for about a couple of minutes. Then add almonds, khoya, and corn.<br>. Now add roasted gram flour to make the mixture into dough.<br>. Settle the dough on the tandoor rod for roasting and put it inside the tandoor.<br>. Once roasted, serve with or mint and chilli chutney.<br> <br>Dahi ke kebab
Ingredients
. Hung Curd <br>. Paneer (Grated) <br>. Roasted channa powder <br>. Gram Masala <br>. Green Cardamom Powder <br>. Salt <br>. White pepper powder <br>. Orange marmalade <br>. Desi Ghee for cooking
Method
. Take hung yogurt in a bowl, add all above ingredients and mix well.<br>. Divide into equal portions. Now, stuff with paneer. Damp your hands, take a portion of the mixture, and roll lightly in shape of kebab (one centimeter thick round). Prepare the other kebabs in the same way.<br>. Heat sufficient oil in a pan and grill the kebabs till golden in colour.<br>. Remove from heat and serve hot with mint chutney or sauce.<br> <br>Fruit & mint custard
Ingredients
. Strawberries <br>. Kiwi <br>. Apricot <br>. Yellow berry <br>. Mango custard powder <br>. Milk <br>. Sugar <br>. Cashew nuts (chopped) <br>. Few drops vanilla extract<br>. Mint leaf (chopped) <br>. Almond (sliced) <br>. Milk/chocolate bar
Method
. Take strawberries, apricot, kiwis, yellow berry or fruit of your choice and cut into small cubes or slit them into two halves<br>. Mix custard powder and sugar in little milk.<br>. Boil the remaining milk for 10 minutes.<br>. Pour the boiled milk into the above mixture.<br>. Add chopped fruits, chopped mint leaf and add vanilla extract.<br>. Garnish with chopped almond and cashews and add milk. Add a chocolate bar as per your liking.<br>. Keep it in a freezer (for better taste) or let it cool down for some time at room temperature. <br>. Exotic fruit and mint custard is ready to serve.<br> <br>Almond Gujia
Ingredients
. Maida (All purpose flour) <br>. Oil / Ghee (melted)
For Filling:
. Khoya <br>. Cardamom Powder <br>. Chopped almond <br>. Raisins (Kishmish) <br>. Crushed almond <br>. Dried coconut (shredded) <br>. Sugar
Method
. Sieve the flour. Mix oil with the maida. <br>. Mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. <br>. Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.<br>. Set aside and cover with a damp cloth. <br>. Mash the khoya and fry it in a kadhai / deep pan till light brown in colour. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.<br>. Divide the dough into small balls and roll each ball into a small round of 4 " diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. <br>. Bake in oven for 15-20 minutes until golden brown colour. Take out from oven and dip in sugar syrup. Make sure sugar is properly coated.<br>. Garnish with almonds ,pistachio and serve hot
(Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)
(Ajit Weekly Newslife can be contacted at [email protected])
–Ajit Weekly News<br>Swapnadeep Mukherjee/tb
News Credits – I A N S
