Two Special Festive Recipes

Lohri is all about festivity and abundance. The festive season transcends across India and takes shape in different colours and forms. If North is busy dancing around a bonfire of joy, South is poised for Pongal and sways to a redolent rhythm. BiteClub is celebrating the two auspicious festivals of North and South India by sharing these exquisite recipes for Lohri and Pongal with us. Both the recipes are oozing with goodness, made with ingredients that are perfect for this weather-sesame seeds, jiggery, cashewnuts and peanuts. Savour these home-made delights and usher in spring. Do try and share with your friends and family! Happy Lohri & Pongal once again!

 

Recipe of Veg Pongal

By Saumya Shree, Food Specialist, BiteClub.in

 

Ingredients

125 gms - Rice

125gms - Moong Dal

25 gms - Chopped Ginger

10 gms - Curry Leaves

5 gms - Cumin Seeds

2.5 gms - Asafoetida

5 gms - Crushed Black Pepper

15 mL - Ghee

2.5gms - Turmeric

 

Instructions

 

1. Dry and roast Dal till they begin to smell nice.

2. Wash and cook Dal and Rice with 350ml-450ml water and salt till soft. Mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. Add salt and stir.

3. Heat a pan with ghee, add cashews and fry till golden, set aside.

4. Add ginger, cumin & pepper corn and fry till it turns aromatic, allow them to splutter, add turmeric and Asafoetida.

5 Add this to the pongal, mix and simmer for a minute.

6. Serve with chutney or Sambar.

 

 

 

 

 

 

Recipe of Til Ke Laddoo

By Saumya Shree, Food Specialist, BiteClub.in

 

Ingredients

250 gms - Sesame Seeds

175gms - Jaggery

15 mL - Ghee

60 gms - Crushed Peanuts

125 gms - Ghee

 

Method

 

1. Roast the sesame seeds till they are light golden in color. Cool and keep it aside.

2. Heat the ghee in a pan and add the jaggery.

3. Simmer over a slow flame till it caramelizes and forms a hard ball when you add a drop in cold water.

4. Add the roasted til and peanuts and mix it thoroughly with the melted jaggery.

5. Grease your palms with a little ghee, divide the mixture into 12 equal portions and shape the til mixture.