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 ready.
  • Add the toasted sesame seeds to the syrup and mix well.
  • Add the ghee and cardamom powder and mix well. Take off from heat.
  • 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 texture.


  • Add all dry ingredients like salt, asafetida and chili powder in the flour.
  • Mix butter in it.
  • Add cold water and knead the dough.
  • Heat oil on medium flame.
  • Told the chakli mould over frying pan.
  • Press dough and let it pass though the mould.
  • Fry till they are crisp.
  • Cool and store in an air tight container.
  • Put them over tissue paper so that it soaks extra oil.

Medu Vada

  • 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 them together.
  • 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.

Ellu Sadam

  • 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 powder.
  • 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.


  • 16/07/2019

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