In every part of the country, people also eat khichdi and chuda curd, especially on this day along with sweets made of sesame, tilkut and sesame. Chanda, Mudhi and sesame seeds made from jaggery are also made in many homes. Overall, everyday people eat vegetables like sesame, jaggery, new grains like chuda, curd, urad or moong dal khichdi and pea cabbage. This time on Makar Sankranti, you can try many new recipes of Khichdi…. Masala khichdi Ingredients: Rice - one and half cup, moong dal - one and a half cup, peas 3 teaspoons, 1 finely chopped carrot, 1 finely chopped tomato, 1 finely chopped capsicum, turmeric powder 1/4 teaspoon, red chili powder 1/2 teaspoon, 2 fine Chopped green chilies, finely chopped onion, finely chopped coriander leaves - 2 teaspoons, 1 teaspoon ghee, 2 cardamom, 1 teaspoon cumin seeds, garam masala powder, a pinch of asafoetida ... Method: First of all, wash the rice thoroughly. Heat ghee in the cooker and add cardamom, cinnamon, cumin, and asafoetida.
After this, make onion, green chili and ginger-garlic paste in the cooker and fry it on medium flame. After this add tomatoes and cook well on medium flame. When the tomatoes are completely melted, add peas, carrots, and capsicum to the cooker and fry for a minute. After this, add turmeric, red chili powder, garam masala to the cooker. Add salt as per taste and cook for a while on low flame. Turn off the cooker and cook on medium flame. Allow five seats. When the pressure of the cooker is over, serve it with curd and pickle and papad. Spinach polenta Ingredients: Ghee 3 tablespoons, chopped spinach, 1/2 cup rice, 1/4 cup yellow moong dal, 1/4 cup finely chopped onions, 1/2 finely chopped tomatoes, 1/2 teaspoon red chili powder, 1/2 Teaspoon red turmeric powder, 1/2 teaspoon garam masala, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped green chilies, 1 teaspoon cumin, cinnamon 1 piece, cloves 2, cardamom 1, curry leaves 5, salt as per taste. Method: Wash rice and lentils together well and then soak them in water for half an hour and leave. After half an hour remove the rice-dal from the water. First of all, add rice, lentils, turmeric powder, salt and one and a half cup of water in the cooker. Close the cooker and get three whistles. Allow the cooker to drain. When the spinach cools down, put it in the mixer and prepare a fine paste. After that heat two teaspoons of ghee in a nonstick pan. Fry the paste of ginger-garlic. Add onions and tomatoes. Cook on medium heat. Now mix the spinach paste, red chili powder and garam masala in the pan and cook for three to four minutes. After this heat the pan and add cloves, cardamom, cumin, curry leaves, and red chilies and fry for a minute. Add garlic and green chilies. Mix khichdi in this tempering and serve hot.
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