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Makar Sankranti or Uttarayan. (Kite Festival )


By Daksha's Vegetarian Recipes World (Visit website)

(5.00/5 - 1 vote)


The festival of Uttarayan is a uniquely Gujarati phenomenon, when the skies over most cities of the state fill with kites from before dawn until well after dark. The festival marks the days in the Hindu calendar when winter begins turning to summer, known as Makar Sankranti or Uttarayan. On what is usually a bright warm sunny day with brisk breezes to lift the kites aloft, across the state almost all normal activity is shut down and everyone takes to the rooftops and roadways to fly kites and compete with their neighbors.

Kites of all shapes and sizes are flown, and the main competition is to battle nearby kite-flyers to cut their strings and bring down their kites.

Parents who normally find their children hard to get out of bed for school will find them setting the alarm for 5 am on 14th Jan., to get up and start flying kites in the ideal pre-dawn wind. The atmosphere is wonderfully festive, as whole families gather on the rooftop, special foods like laddoos , undhyu are prepared for eating over the course of the day, and friends and neighbors visit each other for group kite-flying fun. Often people look out for which of their friends has the optimum terrace for kite flying and many will congregate there. This leads to many social gatherings that would not otherwise occur, as one person?s brother?s friends meet their classmate?s cousins, because they have all gathered on the rooftop of the same mutual friend. People often find themselves marking time by Uttarayans: ?I met you three Uttarayans ago, right?? is a not uncommon phrase. At night, kite fighters send up bright white kites to be seen in the darkness, and skilled flyers will send aloft their tukkals with strings of brightly lit lanterns in a long line leading back down to the rooftop. From early morning to late at night, Uttarayan provides lots of fun and beautiful sights to remember for a long time.

Since 1989, the city of Ahmedabad has hosted the International Kite Festival as part of the official celebration of Uttarayan, bringing master kite makers and flyers from all over the world to demonstrate their unique creations and wow the crowds with highly unusual kites.
(Source : Gujarat Tourism )

I have listed recipes of some mouth watering dishes, which can be easily prepared on Makar Sakranti or Uttarayan.
Festivals in India don't come alone. Rather, they bring with them wonderful and delicious food items. Every festival has some special dishes associated with it, without which the celebrations are incomplete.  Makar Sankranti is another festival that is known for some special dishes related to it.

1) Tal Sakri or Til Chikki-Sesame seed candy.
2) Mamara na laadu or Murure ke ladoo - Puffed rice balls.
3) Undhiyu-Special mix vegetable curry.


1) Tal Sakri or Til Chikki-Sesame Seed Candy



Ingredients: 
* 1 cup White sesame seeds,
* 1 cup Jaggery mashed,
* 1 tsp Ghee or Clarified butter,
* glucose powder (optional),




Method:
* Take one pan and roast sesame seeds medium flame till start popping.
* Then turn off the flame,keep it aside and allow it to cool.
* Take ghee or clarified butter in non-stick pan and put on low flame till butter/ghee melts.
* Now add jaggery to the ghee and stir it well and simmer for a while till it caramalises.
* To check if jaggery is cooked add drop of it into cold water. If it forms hard ball its done.
* Now put on very slow flame and add sesame seeds or til into the jaggery mixture, stir it well for 1 minute.
* When the mixture is ready, pour the entire mixture over the greased the back of flat dish or aluminum foil or greased smooth stone surface.
* Roll it out into thin sheets using a greased rolling pin.
* If it gets sticky sprinkle glucose powder and rolling.
* When desire thickness is acheived cut til chikki into desired shapes (square or diamond).
* When cool, break it into piece and store it in air-tight container.
* To make til laddu no need of greasing prossase just take some ghee pr water in palm take small amount of mixture and make a round ball of it.
* If you are making til sukhdi then pour mixture into thali and press it from bottom of greased steel bowl or simply with hand.



2) Mamara na laadu or Murure ke ladoo - Puffed rice balls.



Ingredients: 
* 2 cup Puffed rice,
* 3/4 cup Jaggery mashed,
* 1 tsp Ghee or Clarified butter,



Method:
* Take one pan and roast puffed rice (murmure) on medium flame for 2 minutes.
* Then turn off the flame,keep it aside and allow it to cool.
* Take ghee or clarified butter in non-stick pan and put on low flame till butter/ghee melts.
* Now add jaggery to the ghee and stir it well and simmer for a while till it caramalises.
* Now on very slow flame add puffed rice (murmure) into the jaggery mixture and turn off flame take aside and mix well.
* When the mixture is ready,take some ghee or water in your palm with some small amount of mixture and press and give round ball shape.
* Store it in air-tight container.

3) Undhiyu (Special mix vegetable curry)


Ingredients:
* 1/2 cup Green broad beans (Valor) stringed and whole,
* 1 cup Pigeon peas (green tuver),
* 1 cup Surti papdi stringed and whole,
* 1 cup Purple Yam (suran) peeled and cubes,
* 1 cup Potato peeled and cubes,
@ Deep fry yum and potato light golden brown and keep aside.
* 5 - 7 Baby brinjals slit (small size eggplant),
* 2 Raw bananas unpeeled ,
????* 5 - 7 Baby brinjals slit (small size eggplant),
* 2 Raw bananas unpeeled ,
1.  2 tbsp Coconut grated,
2.  1 tsp Ginger paste,
3.  1 tsp Garlic paste,
4.  4 tbsp Green chili paste,
5.  1 cup coriander chopped,
6.  Salt to taste,
7.  1/4 cup peanut crushed,
8.  1 tbsp sesame seed crushed,
9.  2 tbsp oil,
10. 1 tbsp sugar,
11. 1/2 cup Fenugreek leaves chopped,
12. 2 tbsp Chick pea gram flour,
13. salt to taste,
14. 1 tsp lemon juice

Method:

* Cut bringels slit, cut 1 banana in 3 pices and give slit.
* Mix all no. 1 to 14 Ingredients in order and mix well, than take 1/4 part of mixture and stuff bananas and bringils.
* Now another mixture keep aside. 

For Chickpea flour dumplings (Muthiya): Ingredients
* 1 cup Chickpea flour,
* 1 cup Fenugreek leaves chopped,
* 4 tbsp Oil,
* 1/2 tsp Fennel seeds (saunf,varyali),
* Pinch Baking soda,
* 1 tsp Lime juice, 
* 1 tsp Red chili powder,
* 1 tsp Coriander powder,
* 1 tsp Sugar,
* Salt to taste,
* Oil to deep fry.
* Water as needed,

Method:   
* Combine flour,baking soda,oil,lime juice,salt, sugar,fennel seeds,red chili powder,coriander powder,and methi (fenugreek leaves) in a bowl.
* Mix all together with your hands and whilst kneading gradually pour in the water.
* Made a soft dough,form into small oval or round shape dumplings.
* Deep fry in hot oil until golden brown,drain on paper towels so that extra oil will get soaked and keep it aside.
* Methi muthiya is ready take aside.

For Temparing:
* 1/2 cup Oil,
* 1/4 tsp Asafoetida,
* 1 tsp Carom seeds (ajwain),
* 2 Dry red chili,
* 1/4 tsp Cumin seed,
* 2 Bay leaf (tej patta),
* 1 tsp Turmeric powder,
* 1 tsp Garam masala powder,
* 1 tsp Red chili powder,
* 1 tsp Lemon juice, 

Method:
* Now heat half cup oil in a large pan, add in asafoetida carom seeds, cumin seeds, dry chili, bayleaf and leave 30 sec.
* Now add all beans and potato and yum,(surati papadi,valor,green peas)  that was kept aside into it. Add 1 cup of water into it.
* Add salt turmeric powder, garam masala red chili cover the pot and cook for 7-8 minutes.
* Add stuffed brinjals and stuff banana into it, and another no.1 to 14 mixture mix well.
* Add 1 cup of water into it and cook for another 7 - 8 minutes stirring occasionally.
* Stir properly and mix it well.
* Pour a cup of waterand fenugreek leaves dumplings cover and simmer on a very low heat for 10 minutes. Occasionally stir it and see if nothing gets stucked down.
* Granish with coriander.
* Enjoy hot undhiyu puri or rotli.



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| Posted the 28/11/2011 10:36:49


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