A mix of old and new in your Sankranti spread
The first festival of the year is here and it is time to lay out a feast!. After all, Sankranti is the celebration of a new harvest. A festive table is not just about traditions but also good food and here are some traditional and offbeat recipes that are sure to add a spark of joy to your Sankranti table.
Sarson ka Saag with Soya, courtesy Chef Ashish Tiwari of Dhaba Est 1986, New Delhi
Ingredients
- 1 kg (bunch) of mustard leaves washed and chopped.
- 1 kg (bunch) spinach leaves washed and chopped.
- 300 grams fresh fenugreek leaves washed and chopped.
- 150 grams soya chunks
- 1 onion, finely chopped
- 2 tomatoes finely chopped
- 10 grams ginger chopped.
- 3-4 cloves of garlic, chopped
- 2 green chilies finely chopped
- 1 gram cumin seeds
- 4 grams coriander powder
- 1 grams red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- Salt to taste
- 20 ml ghee or oil
- Water as needed.
Method
- In a large pot, bring water to a boil and add the chopped mustard, fenugreek, and spinach leaves. Let it cook for 5-7 minutes until the leaves are wilted.
- Drain the water and let the leaves cool down. Once cooled, blend them into a fine paste using a blender or food processor.
- In a separate pot, add ghee or oil and let it heat up. Then add cumin seeds and let them crackle.
- Add finely chopped onions, ginger, garlic, and green chilies to the pot and sauté until the onions turn translucent.
- Add chopped tomatoes and cook until they become fully soft.
- Now add the blended mustard and spinach paste to the pot and mix well.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt to taste. Mix well and let it cook for 5-7 minutes.
- In the meantime, soak the soya chunks in hot water for 10-15 minutes. Squeeze out the excess water and add the soya chunks to the pot.
- Mix everything well and let it cook for another 5 minutes.
- Serve hot with makki ki roti and a dollop of butter on top.
Pandem Kodi Pulao, courtesy V H Suresh, Corporate Executive Chef at Platform 65, Hyderabad
This dish is eaten on the third day of Sankranti in parts of Andhra Pradesh and Telangana.
Ingredients
- Pandem Kodi (Chicken) 1kg
- Country Eggs 2 Nos
- Basmati Rice 1kg
- Curd 250 grams
- Oil 80 grams
- Garam Masala 10 grams
- Salt (to taste)
- Onions 2 Nos
- Green Chillies 5 Nos
- Ginger Garlic Paste 80 grams
- Chilli Powder 15 grams
- Pinches of Turmeric ¼ tsp
- Jeera Powder 10 grams
- Coriander Powder 10 grams
- Ghee 10 ml
- Curry Leaves 20 Nos
- Mint 1 Bunch
- Coriander 1 Bunch
Method
- Soak Basmati rice in water for two hours.
- In a thick-bottomed pan, heat oil. Add sliced onions and whole garam masala, sauté until onions are golden brown.
- Add ginger-garlic paste, fry for one minute.
- Add Pandem Kodi pieces and fry for five minutes.
- Add chilli powder, turmeric, jeera powder, and coriander powder. Fry the masalas for another five minutes until the chicken is well coated.
- Add the soaked Basmati rice and fry for two minutes.
- Pour two liters of water into the pan. Add mint, coriander, and curry leaves and cook on high flame for 15 minutes.
- Reduce the flame to low and continue cooking for an additional 10 minutes with the lid on.
- Top the pulao with ghee for added flavour and fried country eggs.
- Serve hot and enjoy your Pandem Kodi Pulao.
Til Aur Khajur Ke Ladoo (Sesame Seed & Date Ladoo), courtesy Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant, Navi Mumbai
Ingredients
- White sesame seeds ¾ cup
- Dates, seedless 16
- Green sardamom powder ¼ tsp
Method
- Heat a pan and dry roast white sesame seeds on a low flame until light golden in color. Switch off the flame. Remove it on a plate and cool it completely.
- Divide it into a ratio of three fourth and one fourth of its original quantity.
- Blend the three fourth portions of the sesame seeds into a fine powder.
- Blend the dates until smooth but not a paste in a blender.
- In a large glass bowl add the dates, sesame seed powder and green cardamom powder.
- Mix it until well-combined & divide the mixture into equal portions.
- With the help of your palms, roll it into round balls.
- Gently roll each ladoo to coat in the reserved one fourth portion of roasted sesame seeds.
- Repeat this process until all the ladoos are coated and serve.
