5 amazing recipes of makar sankranti and pongal
Til Ke ladoo
- Dry roast the sesame seeds in a flat pan on medium heat.
Do this till they are a very pale golden colour and aromatic.
- Put the jaggery and water in a pan and melt to form a
thick syrup. To test if it is done drop a little into a bowl of chilled water.
If it forms a ball, the syrup is ready. If not, cook some more. Test again till
- Add the toasted sesame seeds to the syrup and mix well.
- Add the ghee and cardamom powder and mix well. Take off
- Grease your palms and when the mixture is still hot (but
cool enough to handle) take enough in your hand to form a golf ball-sized lump.
Roll between your palms till smooth. Lay on a greased plate to cool. Repeat
till all the mixture is used up. The ladoos will soon harden to candy-like
- To begin making the Traditional South Indian Medu Vada
Recipe; we will first soak the dal for about 2 hours.
- Using a strainer, strain all the excess water from the
urad dal. We need to use very little water to grind the urad dal, so that you
can shape them well if you are deep frying.
- Next we will grind the dal along with the ginger using a
blender into a very smooth batter. Make sure add very little water while
grinding the dal to make a smooth batter. Transfer the batter to a bowl.
- Make sure add very little water while grinding the dal to
make a smooth and thick batter. Transfer the batter to a bowl.
- Add the salt, green chillies and chopped coriander and
stir well to combine the ingredients well into the medu vada batter. Cover the
vada batter and allow it to rest until we preheat the oil. This resting process will allow the batter to
fluff a little and making it ready to make the vada's.
- Preheat the oil for deep
frying the medu vada's. I am using the Medu Vada maker to make the shapes for
the traditional vada.
- To begin making the Ambode recipe, soak Chana Dal in
water for about 4 hours or overnight.
- Wash the dal thoroughly and grind soaked dal without
water into a coarse paste.
- In a bowl, add grounded dal, chopped onion, green
chilies, turmeric powder, salt, hing, dill leaves and coriander leaves. Combine
- Season it with salt. Make small balls out of the dough.
- In a wok/kadai, add oil and heat it over the medium flame.
- Take a ball in your hand and press them with your hand
into small round circles.
- Once the oil is hot, add the circles into it and fry
until both the sides turn golden in colour.
- Ensure you fry the vada over medium heat. Repeat the same
for the remaining balls.
- Serve Ambode along with Tomato Garlic chutney, Tomato
chutney or any other chutney of your choice.
- To begin with the Ellu Sadam first heat a pan and roast
sesame seeds and transfer it into a plate and in the same pan dry roast the
grated coconut and keep it aside.
- After this add one spoon oil in same heated pan and roast
4-5 dry red chillies.
- Cool these ingredients and grind them into a coarse
- Now mix this powder with cooked rice and add salt
according to your taste.
- And now for the seasoning, in a tadka pan add oil and
allow it to get heated up.
- Add mustard seeds and once they splutter add curry
leaves, soaked urad dal, cashew nuts,dry red chillies and as a foetida.