New Delhi: One of the festivals that are most widely observed in the nation is Makar Sankranti. And if you look around, you'll see that every region celebrates the day with a different custom and meal.


So, here is a list of Makar Sankranti recipes by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.


1. Karela Seekh Kebab:


Ingredients:



  • Ghee

  • Cumin seed

  • Garlic, chopped

  • Ginger, chopped

  • Bitter Gourd, grated

  • Beans, chopped

  • Chopped spinach

  • Grated potato

  • Black pepper

  • Almonds, crushed

  • Khoya

  • Corn

  • Roasted gram flour

  • Salt as required


Method:



  • Put desi ghee in the cooking pan.

  • Add cumin seeds, garlic, and ginger and saute till golden brown.

  • Add Karela, beans, potatoes, black pepper and salt.

  • Let it cook for about a couple of minutes. Then add almonds, khoya, and corn.

  • Now add roasted gram flour to make the mixture into dough.

  • Settle the dough on the tandoor rod for roasting and put it inside the tandoor.

  • Once roasted, serve with mint and chilli chutney.


2. Dahi ke kebab:


Ingredients:



  • Hung Curd

  • Paneer (Grated)

  • Roasted channa powder

  • Gram Masala

  • Green Cardamom Powder

  • Salt

  • White pepper powder

  • Orange marmalade

  • Desi Ghee for cooking


Method:



  • Take hung yoghurt in a bowl, add all the above ingredients and mix well.

  • Divide into equal portions. Now, stuff with paneer. Damp your hands, take a portion of the mixture, and roll lightly in the shape of a kebab (one centimetre thick round). Prepare the other kebabs in the same way.

  • Heat sufficient oil in a pan and grill the kebabs till golden in colour.

  • Remove from heat and serve hot with mint chutney or sauce.


3. Fruit & mint custard:


Ingredients:



  • Strawberries

  • Kiwi

  • Apricot

  • Yellowberry

  • Mango custard powder

  • Milk

  • Sugar

  • Cashew nuts (chopped)

  • Few drops of vanilla extract

  • Mint leaf (chopped)

  • Almond (sliced)

  • Milk/chocolate bar


Method:



  • Take strawberries, apricot, kiwis, yellow berry or fruit of your choice and cut into small cubes or slit them into two halves

  • Mix custard powder and sugar in little milk.

  • Boil the remaining milk for 10 minutes.

  • Pour the boiled milk into the above mixture.

  • Add chopped fruits, chopped mint leaf and add vanilla extract.

  • Garnish with chopped almonds and cashews and add milk. Add a chocolate bar as per your liking.

  • Keep it in a freezer (for better taste) or let it cool down for some time at room temperature.

  • Exotic fruit and mint custard are ready to serve.


4. Almond Gujia:


Ingredients:



  • Maida (All purpose flour)

  • Oil / Ghee (melted)


For Filling:



  • Khoya

  • Cardamom Powder

  • Chopped almond

  • Raisins (Kishmish)

  • Crushed almond

  • Dried coconut (shredded)

  • Sugar


Method:



  • Sieve the flour. Mix oil with the maida.

  • Mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

  • Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough.

  • Set aside and cover with a damp cloth.

  • Mash the khoya and fry it in a kadhai / deep pan till light brown in colour. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.

  • Divide the dough into small balls and roll each ball into a small round of 4 "in diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

  • Bake in the oven for 15-20 minutes until golden brown colour. Take out from the oven and dip in sugar syrup. Make sure the sugar is properly coated.

  • Garnish with almonds, pistachio and serve hot


(Disclaimer: This report has been published as part of the auto-generated syndicate wire feed. Apart from the headline, no editing has been done in the copy by ABP Live.)