Also known as Maghi, Makar Sankranti is a Hindu festival that marks the end of the long nights of winter and the beginning of longer days. This year the festival falls on January 14. It is celebrated in many parts of north India and coincides with other festivals like Pongal in Tamil Nadu, Biku in Assam and Pedda Panduga in Andhra Pradesh. On this day, people get together, fly kites and make delicious dishes. We bring you simple recipes to make Surti Undhiyu and peanut chikki on this auspicious festival. These recipes are shared with us by co-owner of MAIA, Sejal Shah. (ALSO READ Makar Sankranti 2018: Date, Significance, Puja Vidhi and Muhurat of Kite Flying Festival).
No. of Portions: 4 servings
Ingredients for Muthiya:
Gram Flour: 1 Cup
Fine semolina: 2 tbsp
Freshly chopped fenugreek leaves: 1&1/2cup
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4th tsp
A pinch of cooking soda
Sugar: 1 tbsp
Lemon juice: 1/2 tbsp
Salt to taste
1 tbsp oil + oil for deep frying muthiyas
Ingredients for Masala:
Grated coconut: 2 tbsp
Roasted peanut powder: 1 tbsp
Chopped fresh coriander: 1/2 cup
Ginger: 1/2 tsp
Green chilli paste: 1 tsp
Green garlic paste if available or regular garlic paste: 1 tbsp
Lemon juice: 1/2 tsp
Salt to taste
Ingredients for curry:
Small brinjal: 3 No
Potatoes: 4 to 5 pieces
Ripe banana cut into 3pcs with skin (optional): 1 No
Surti papdi (tender snowpeas beans): 1/2 cup
Peas: 1/2 cup
Green tuvar (pigeon beans): 1/2 cup
Valour Papdi, strings removed (variety of beans with skin): 1/2 cup
Purple yam or sweet potatoes: 1/2 cup
A pinch of asafoetida
Salt to taste
Cooking oil: 1/2 cup
Water: 1 cup
Mix all the ingredients for muthiya, add water as required and make a dough. Grease your hands with oil and make small oval muthiyas and deep fry it at medium flame.
Prepare green masala for curry and for stuffing in potatoes, brinjal, banana.
Mix all the ingredients for green masala and grind it to a paste.
For the curry
Heat 1/2 cup of oil in a pressure pan, add asafoetida and sauté all the beans peas and yam with salt. Mix well and cook for 5mins.
Add turmeric powder. Add stuffed brinjal and potatoes sprinkle some salt. Then add 1 cup water. Add fried muthiyas, close the lid and cook on medium flame for about 2 to 3 whistles.
Open the lid after it cools down, mix gently and serve it garnished with fresh coriander.
Coarse peanut powder: 1 cup
Jaggery: 1 cup
Water: 2 & 1/2 tbsp
Take water in a pan on medium flame, add jaggery powdered and mix it till it becomes a glossy paste, it would turn little darker in color.
Switch off the gas and mix peanut at this stage, then roll it in a thin layer on a granite platform.
Let it cool down and break it into pieces