As the kitchens in the country are warming up to prepare for the first festivals of the season: Makar Sankranti, Pongal and Bhogali Bihu, we present to you a few lip-smacking recipes from the chef's den to add joy and spice to your festive spirits.
Pongal or Thai Pongal is a four-day harvest festival celebrated by the Tamil community. Chef Veena Arora, The Imperial says, “The sweet pongal or chakkarai pongal is traditionally made during the harvest festival. In many homes, husked moong dal is used to prepare the dish. Sweet pongal, which is a complete meal in a bowl is made using jaggery, nuts, raisins and elaichi.”
Bhogali Bihu marks the harvest festival of Assam. “Traditionally cooked chicken, meat curry, doi maas, posola (a vegetarian delight cooked using banana stem) and labra (mixed vegetable) are relished with much fanfare,” says Mary Lalboi of Rosang.
Makar Sankranti is celebrated in most parts of central and northern India. “Dishes made with til (sesame seeds), accompanied by the saying, tilgul ghya, goad goad bola’ (savour this and speak sweetly). On this day, laddoos and vadis, as well as activities such as kite flying are enjoyed all over,” concludes chef Ranveer Brar.
Kulhad ki kheer Ingredients Samai rice 2 tbsp Milk 1 litre Sugar 1 cup Finely chopped almonds cup Finely chopped raisins cup A pinch of saffron soaked in milk
For Garnishing Cardamom (elaichi) powder as required l Chopped pistachio 1 tsp l Rose petals 2-3
Method Bring the milk to a boil. Add rice to the milk on a low flame till it thickens. Add sugar, finely chopped almonds, raisins and saffron soaked in milk. Stir constantly to avoid burning. Pour it in a kulhad. Garnish with elaichi powder, chopped pistachios, rose petals and serve warm. Recipe courtesy: Chef Pankaj Bhadouria, Zee Khana Khazana Channel
