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Showing posts with label Makar Sankranti Recipe. Show all posts
Showing posts with label Makar Sankranti Recipe. Show all posts

Monday, December 26, 2016

Makar Sankranti or Uttarayan Festival Special Gujarati Recipe Surti Undhiyu

Makar Sankranti festival known as in Gujarat Uttarayan, or Kite festival.Gujarati people make Makar Sankranti special Surti Undhiyu.Here is Information about Gujarati Special Recipe Surti Undhiyu.

Ingredients

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. sweet potato chunks
100 gms. small brinjals – slit into two
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For Muthiya

100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method

For Muthiya

Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.

Directions

Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.
Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.
Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well
Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.

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Makar Sankranti(Uttarayan-Kite Festival)Special Recipe| Groundnut (Sing)Chikki | Til Chikki | Mamra Ladoo

Makar Sankranti konwn as Uttarayan and kite festival is grand celebration in all over India.On this festival people doing enjoy and making different types of recipes.Here is Makar Sankranti special Makar Sankranti(Uttarayan-Kite Festival)Special Recipe, Groundnut (Sing) Chikki , Til Chikki  and Undhiyu Gujarati Recipe.

Groundnut (Sing)Chikki Recipe

Ingredients

Peanuts - 250 gm.
Jaggery or Sugar – 250 gm.
Ghee – 1 1/2 Small Spoon

Method

Grease the reverse side of a plate or a counter top with some ghee.
Heat the remaining ghee in a heavy-bottomed or thick pan over a low flame. Add the jaggery. Stir and cook it till it turns into a smooth liquid (four to five minutes).
To make sure that the jaggery is completely cooked, drop a bit into a bowl of cold water.  If it solidifies instantly, it's cooked.
Take the jaggery off the heat, and add the peanut halves. Mix until all the peanuts are coated evenly.
Pour the mixture over the greased surface, and roll it out into a thickness of about 1/3 inch.
Quickly make cut marks on the chikki in the shape you want. When it cools down completely, break it into pieces and store in airtight containers.

Til Chikki Recipe

Ingredients

3/4 cup sesame seeds (til)
1/2 cup chopped jaggery (gur)
1 1/2 tsp ghee

Method 

Heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside.
Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Switch off the flame, add the roasted sesame seeds and mix very well.
When the mixture is ready, put the entire mixture over the back of a greased thali or a smooth stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them square pieces using a sharp knife.
Allow it to cool completely. Once cooled, store in an air-tight container.

Mamra Ladoo Recipe


Ingredients

150 gm Mamra
250 gm Jaggery
½ tbsp Ghee

Method

Roast mamra.
Heat ghee in a pan at slow flame.
Add shredded jaggery and cook till color change and appears thick.
Add roasted mamra in it.
Mix well. Remove from flame.
Make ladoo shape from mixture.
Mamra ladoo is ready for serve.

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