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One of the major attractions of Chinese food is the array of soups. The Chinese breakfast spread here won't disappoint you. One gets to taste pipping hot pork and fish balls Chinese soups to famous noodles soups. Locals recommend heading towards the end of Chhatawala Gully and reaching the kiosk by Bobby Wong for the best soups.

The Chinese dish zongzi, also known as joong in Cantonese, is a rice-wrapped tamale cooked in water. The savoury and sweet varieties of Zung or Zongi are available in this bazaar. Following a steaming process, they are mostly cooked. Zongzi made in Northern China typically have a sweet, dessert-like flavour. However, zongzi made in the south generally are saltier or more savoury.

For every ham foods connoisseur, this feast of deep-fried, crispy goodness is the ultimate treat. The basic recipes often provide the finest flavour. You will experience it as you sample the pork rolls and chops offered in this Chinese breakfast, starting as early as 5 am in the morning. A select few vendors also provide fish options.

If you try the bao at this elaborate Chinese breakfast, you'll forget about burgers. It is a bun that is filled with fish or pork. The filling steals the show, despite how bland the bread itself tastes. You'll be pleasantly surprised by the flavours concealed inside. To spice it up, you can ask for some sauces.

If you are a fan of momos, then this place can fuel your love further. One gets to taste authentic Chinese dumplings served with fiery Chinese sauce and chutney. Apart from the steamed versions, one also gets fried wontons with different stuffings. Keep looking for Sui Mai, which are Chinese take on momos.&nbsp;

Glutinous rice, water, and sugar are the main ingredients in sticky rice pudding, a traditional Chinese delicacy. A decadent version also includes nuts or dried fruit. Some people also include coconut cream, which provides a lovely contrast and cuts through the sweetness. A flavorful chrysanthemum syrup is added to it when it is served.

Tiretta Bazar's Chinese Breakfast! What To Eat Here?

Hand-rolled sushi is referred to as temaki sushi or temakizushi in Japanese. The usual bamboo sushi mat is not used to roll this one. Nori seaweed is sliced into smaller pieces, then layered with vinegared sushi rice and various toppings before being wrapped into a cone. Fresh seafood, vegetables like cucumber or avocado, and dashimaki tamago are typical fillings. It is eaten with hands.

This one has been folded up and is wrapped in seaweed or other thin materials like soy paper or omelettes. It has different subtypes. The futomaki kind has the biggest diameter at 5 to 6 cm. Hosomaki, a smaller variation, is loaded with just one basic ingredient, like cucumber or tuna.

Nigiri is another name for it. The rice for sushi is formed into oblong spheres and stacked with a filling, frequently fish or sweet egg tamago. A strip of seaweed is wrapped around the sushi for toppings like roe or fish eggs that may easily slip off. Nigririzushi is typically eaten with the fingers.

It is a style that encloses sushi rice inside of a fried tofu pouch; occasionally, eggs are used in their place. Chirashizushi is the most basic type of sushi because it consists of raw fish on top of a bowl of rice.&nbsp;

We haven't done yet, as there is Oshizushi. This type is a pressed one. This sushi recipe calls for pressing rice on top of prepared toppings that are arranged at the bottom of a mould. The sushi is then inverted and served.

5 Types Of Sushi From Japanese Cuisine! Did You Know?

Weird it may sound, but for many chai lovers, the tea ritual remains incomplete without samosa as 'shai'. This combination is such a hit that now, as per the United Kingdom Tea &amp; Infusions Association (UKTIA)'s recent survey, youths between 18-29 in England love having samosa with chai. Nothing can beat dipping the crisp shell of samosa into the steaming hot chai.&nbsp;

Puris are commonly found in festive or special meal spreads. These fried, fluffy Indian bread are typically served with savoury foods like curries or bhaji. But many Indians prefer to enjoy their puris by dipping them in tea. Strangely, puris that have been prepared the night before are favoured over freshly fried ones.

Freshly prepared plain parathas and tea are common breakfast staples in Indian families. Curry disappears from the scene. Instead, they share chai while dipping parathas and forming bonds. These flatbreads are typically rolled vertically for a better grip. However, some people prepare extra parathas at night, and the following day they serve them in place of biscuits as tea accompaniments.

Although bread toast is not an Indian invention, the country and its people have made it go well with tea. Often, the most satisfying addition to dunk in the tea is a slice of bread that has been crisply toasted and coated with butter. A similar version is paring chai with bun maska. Dunking a bun smeared with maska, AKA, butter in a glass of chai, is a breakfast staple for many.

Not literally rotten, basi or stale refers to foods that haven't been freshly made. Many Indians, especially women, enjoy starting the day with a leftover roti dipped in tea while preparing their minds for the day's chores. In actuality, these roti taste superior to freshly made ones. Seeing this combination on the menus of a few eateries in London is impressive.

Chai Ke Saath Shai! 5 Things Indians Love To Dunk In Tea

You must already be thinking about sandwiches, and why not? This quick-to-prepare recipe works well as both a supper and a snack.&nbsp;

This street-style macaroni is the best option for an outside picnic because it contains a lot of spices but not a lot of cheese. To enjoy a flavorful meal, pack the macaroni in an airtight tiffin box and bring some disposable forks.&nbsp;

Idli is one of the greatest snacks to eat on the do because it is both tasty and dry. The finest way to enjoy these steamed treats is with sambhar and chutney, but if you flavour a plain idli, you won't need any sides when dining out.&nbsp;

Wraps and rolls are among the greatest picnic food items to bring because they are convenient and filling. To enjoy them, all you need are your hands and a healthy appetite; no plates or silverware are required.&nbsp;

Its Picnic Time, Lets Pack These Snacks 

One of the most well-known Southern Indian savoury rice cake foods is idli. Prepare an idli batter, then separate the spinach and carrot puree into two portions, creating red and green idli, to add a tri-color touch to the dish. Place the red/saffron coloured idli on the plate first, then the white idli, and finally the green idli.&nbsp;

This recipe for tri-colored pasta is likely to satisfy your appetite if you want to binge on Italian food with an Indian touch. The cooked pasta should be divided into three portions and placed in three separate bowls. Pasta sauce made from tomato should be added to the first piece, Alfredo sauce to the second, and pesto sauce to the third. Add olives as a garnish to the white sauce pasta.&nbsp;

Without dessert, a festival celebration isn't complete. Create a tricolour dessert with a nutritious yet simple recipe, sundae mark the republic day. Chopped dry fruits make a delicious sundae garnish.&nbsp;

Improve your culinary abilities by spicing up pulao or biryani, one of India's most popular yet common dishes, with a dash of imagination and colour. Give anything you decide to make a tri-color twist.&nbsp;

For foodies who can't resist having their favourite paneer on special occasions, here is a twist. Take three separate bowls to use for the marinating. Red chilli powder, saffron food colouring, and garam spice should be combined with hanging curd for the orange marinade.&nbsp;

Republic Day 2023: Tricolour Recipes To Relish 

Sticky rice, sugar, chestnuts, dates, and lotus leaves form the classic Chinese dessert Niangao or Nian Gao. The name translates to New Year cake. No wonder, this sweet delicacy is integral to the Chinese New Year celebration. The Chinese proverb "Getting higher year after year by year" is often spoken when eating Nian Gao, and it refers to an upward trend in one's life.

Noodles have a special significance in Chinese culture, and during the beginning of the new year, they occupy the centre stage in the culinary spread. Because they are longer and uncut, the so-called "Longevity Noodles" represents a long and healthy life. To put it simply, the longer, the better. According to local norms, one must not tear or break the noodle. Each string has to be cooked and eaten whole.

Chicken gets a lot of attention during the Chinese New Year celebration. However, it must be cooked whole, including the head and claws. How strange it may sound, but this process denotes a special meaning. Ritualistically, when a whole chicken is prepared in China, it is first offered to the ancestors for their blessing and protection.&nbsp;

During the New Year's celebrations, you can earn extra money by eating more dumplings. There are various connotations associated with dumplings. Sauerkraut-topped dumplings are off-limits since they portend a miserable and challenging future. Dumplings stuffed with cabbage and radish are a symbol of wealth. People in some parts of China insert a white thread inside a dumpling: the person who eats the dumpling is said to be long-lived.

Steaming fish is a common way to celebrate the Chinese New Year. The family can choose from a variety of seafood options. Eating crucian carp brings prosperity and good fortune in the coming year. The locals believe that consuming Chinese mud carp is auspicious. Likewise, eating catfish symbolises hope for financial success in the coming year.

The term "spring rolls" indicates that this dish is traditionally devoured during the Chinese New Year (also called the Spring Festival). There are no rigid rules while making spring rolls, but it is customary to cook them with the phrase "A tonne of gold," which is meant to bring good fortune.

In a traditional Chinese meal, fruits and vegetables are served as symbols of different aspects of life. Bamboo shoots represent longevity, and Poria mushrooms symbolise good fortune. Similarly, red dragon fruit is revered for its red colour and mention of the dragon in its name. Muskmelons represent unity or family, grapefruits stand for money, and seaweed for prosperity.

7 Chinese New Year Good Luck Fetching Foods! Why To Have Them?  

Typically, kalpasi, a deep purple flower, is combined with other ingredients to create masalas, such as the well-known Chettinad masala in southern India and godi masala in Maharashtra. The herb kalpasi, also known as "patthar ka phool" or "black stone flower," imparts a smokey flavour and woodsy scent to meals.&nbsp;

Kokum is a fruit, but Konkan regions utilise it as a spice. It is primarily grown in Maharashtra, Goa, Kerala, and Karnataka. The meals it is added to gain the acidic, tart, and salty flavours from it. The fruit's peel is used as masala and is dried, salted, and pounded into a powder.&nbsp;

By being a component of the unique paanch phoron spice mixture, Radhuni is to be attributed with adding even more flavour to Bengali cuisine. Though it resembles carom seeds, radhuni tastes and smells more like a herb. But in reality, it is a dried fruit that only grows in Asia's southern regions.&nbsp;

Dried pomegranate seeds, or anardana, contain a medley of sweet, fruity, and acidic tones that give meals rich flavours. In addition to being used as a sweet spice in north India, anardana is also utilised as a natural preservative to prepare chutneys and pickles in place of other natural preservatives like lemon juice.&nbsp;

Most commonly, this dried plant is used to give food a natural colour. As you ascend the country towards the hilly districts of Himachal Pradesh and Jammu and Kashmir, Ratanjot becomes more well-known. It is ratanjot, with its distinctive red colour and mild heat, that enlivens the well-known Kashmiri cuisine rogan josh.&nbsp;

Lesser-Known Spices To Spice Up Your Food 

The secret to any curry's flavour is finding the right balance of its various masalas. While the majority of us use pre-made masalas, using freshly prepared spices can significantly improve the flavour of your chicken curry.&nbsp;

For every curry, tomatoes and onions serve as a thickening agent. Cut the onions and tomatoes into smaller pieces if you want a thick and rich chicken curry. Your gravy will be thicker the more fine the bits are.&nbsp;

When making chicken curry, most people also frequently forget to provide enough time for the masalas to sauté. Your chicken curry won't have the deep flavour you want if you tend to rush adding the spices.&nbsp;

You should first put oil, followed by whole spices, onions that are cooked until brown, and finally the ground spices. These should be mixed well and cooked for about 30 secs to a minute.&nbsp;

Curries need a lot of time and care to prepare. All of the flavours from the spices are effectively extracted through the slow cooking procedure. When the chicken pieces are finished cooking, do not immediately turn off the heat or the results won't be as good.&nbsp;

Learn These Tips To Master Your Chichen Curry 

A trip to Kolkata is incomplete without munching its iconic jhal mudi or muri. It is a spicier version of bhel, in which puffed rice is mixed with an array of spice blends, boiled white peas or chickpeas, finely chopped onions, chillies, and mashed potatoes. The local chanachur or mixture adds to the crunch. Drizzle mustard oil infuses the Bengali flavour. The highlight of Kolkata jhal muri is a slice of coconut, which tops as garnish and to have a bite with each morsel.&nbsp;

Another street food delicacy from Kolkata is the kathi roll. It is typically a kebab grilled on a skewer and then wrapped in a flaky paratha (Indian flatbread).  Many other variations have developed over time. The stuffing is typically made up of eggs, chicken, and mutton. The word "kati" means "stick" in native Bengali, referring to how they were initially fashioned. The tastiest kathi rolls can be found at Kusum Rolls on Park Street in Kolkata.

A close reference to it is the famous Indian street food pani puri. However, Kolkata's phuchka is not just food but an emotion. Its USP is the spicy mashed potato filling inside the crispy fried tiny puris or shells. The tangy and spicy tangerine runny liquid also, at times, features gondhoraj lemon juice, adding a unique aroma. Try it at Dilip Da's Puchka outside Vivekananda Park.

Churmur is yet another well-known street snack in Kolkata. Phuchka vendors serve this 'chaat,' which is crunchy, tart, and spicy. This unique Kolkata speciality chat is created with bite-sized, spicy, boiled potatoes and half-crushed phuchka, or pani puri shell. For extra flavour, lemon juice, tamarind pulp, chopped coriander, onions, and dry-roasted powder are added.

When Kolkata was India's capital during British control, the Kolkata (then Calcutta) Fish Fry was invented. Barramundi or bhetki is typically used to make the crispy, crumbs-coated Kolkata Fish Fry. With a dash of lemon and kasundi, a salad made of julienned cucumber, beetroot, and thin slices of onion is generally served as a side dish. Visit Mitra Cafe to sample this well-known it.

The neighbourhood's favourite spot is Tiretta Bazaar. It is appropriately referred to be Kolkata's Chinatown, and the settlers serve  Chinese breakfast starting at 5:30 in the morning. Pork or fish ball soup, Chinese meat buns and dumplings, pork spring rolls, chicken buns, fried chicken rolls, baked chicken, and Rice Zung are a few highlights. The dessert has sticky sweet vegetable pudding, moon cake, rice cakes and so on.

Without tele bhaja or deep-fried snacks, an evening in Kolkata isn't complete. A must-try among them is Dimer Devil or Dimer Chop. Half-hard-boiled eggs are used to make this snack, which is then wrapped in a potato mixture, dipped in batter, and breaded before being deep-fried. It is served with kasundi or mustard sauce from Bengal. Allen Kitchen in Shobhabazar is one of the best places to try it.

Kolkata's 7 Famous Street Food: One Must Not Miss

The macaroon was introduced to India by the Portuguese. It travelled from Ceylon, now Sri Lanka, to Thooththukkudi, a port city in the extreme south of India. The Thoothukudi macaroon is named after the harbour city of Thoothukudi in Tamil Nadu. These are Indianized macaroons from Europe. It substitutes cashew nuts for the pulverised almond in the traditional European recipe.

A tiny village in Palakkad has become well-known for its Ramasseri idli, bringing Indian food under the spotlight. Ramasseri idli can be defined as an idli and dosa crossbreed. It stands out for its proprietary blend, texture, and cooking technique. It is especially remarkable because of the careful preservation it has received from four generations in the nearby Keralan community of Ramassery.

Malabar matthi is a type of fish stew. Most people enjoy the meal in Kerala, Goa, and Sri Lanka. Tamil Nadu and Kerala are where the forbears of the current dish can be discovered. Sardines are semi-stewed in a Kerala-style curry with vegetables such as okra or onions in this recipe. Another variant would be to include coconut milk or tamarind juice.

Although kadalai mittai, a brittle sweet, is sold all across the state, Kovilpatti is where it is most popular. The consistent quality of the jaggery used to sweeten the mixture, and the distinctive flavour of Kovilpatti kadalai mittai are secret to its fame. This kadalai mittai is served wrapped in panai olai, which gives the dessert its scent. The makers are particularl about the jaggery to generate the best flavour.

Many seasoned coffee aficionados vouch for Kumbakonam degree coffee's unique flavour. The coffee is a native of Kumbakonam. One glass of water is blended with eight teaspoons of coffee powder to make the decoction. This formula is the key ingredient in coffee with flavour to a high degree. The actual coffee powder is made up of 20% chicory and 80% peaberry coffee beans.

These 5 South Indian Dishes Named After Places! Did You Know?

Vegetable Dalia is a superfood in India that can help you lose weight because it is high in dietary fibre. Excellent for cold winter mornings when you want something warm to start your day.&nbsp;

Another healthy choice is the south-Indian specialty. Given that it is formed of semolina, it gives the body enough energy to last the entire day. You can enjoy it with sambhar, another curry rich in antioxidants.&nbsp;

Who says fit people should quit consuming staples like poori aloo to maintain their health? You can proceed after adding a nutritious twist. The fibre content of spinach or palak will be added, and potatoes are a rich source of complex carbohydrates that help with weight loss.&nbsp;

Because oats are high in protein, cooking poha with them will help this Western specialty become more Indian. They don't necessarily have to be consumed with milk or water. You can make them into breakfast foods by adding your preferred fruits and vegetables.&nbsp;

Not that traditional dosa is unhealthy, but you may add a potassium-rich vegetable like beetroot to make it more wholesome. If you are trying to lose weight with these, your Sunday morning breakfasts won't be monotonous.&nbsp;

With your poached or boiled eggs, sprouts salad is a nutritious snack or side dish. Sprout salad is a great addition to your breakfast because it is full of nutritional fibre, vitamins, and minerals.&nbsp;

Winter Breakfast: Foods To Include To Your Diet   

Bengalis love devouring Phulkopir Singara, a seasonal delicacy while sipping their favourite cha or tea. Singara is similar to samosa, but distinct. The crust of phulkopir singara is made with refined flour, and it is both crunchy and light. The stuffing, which has the well-rounded flavours of cauliflower, potato chunks, green peas (pods), and spices, makes it notably different from samosa.

The colder months bring the tastier seasonal cauliflower, and Bengali culinary enthusiasts get creative. This becomes the season for them to pair their beloved posto or poppy seeds with cauliflower. Thus, arrives on the table phulkopi posto, a dish with a creamy and nutty texture and flavour. It tastes fantastic with hot steamed rice.&nbsp;

The cauliflower is shallow-fried before being cooked with spices in phulkopir roast. Its USPs are the texture and flavour, which are crisp and soft. It includes spices, including cumin seeds, chillies, turmeric, and Bengali garam masala. A tiny bit of curd and a paste of poppy, cashew, and melon seeds are added to give it a creamy texture.&nbsp;

Rezala was inspired by the Nawabs, who ruled Bengal. The mutton version made by Rezala is prevalent. Later, veggies and chaana, or cottage cheese, were added to make the vegetarian version. One of them—Phulkopir Rezala—uses cauliflower in place of meat. This dish calls for cooking large cauliflower florets in a base of creamy curd and cashew nut mixture. It has a very subtle flavour.

Bengalis like to use phulkopi or cauliflower along with their favourite jhol or jhal fish dishes. One of them is Phulkopi Koi Macher Jhol. The delicious koi fish or climbing perch is fried. The jhol or curry consists of new potatoes, cauliflower, green chillies, cumin powder, garam masala, and crushed paste. As a finishing touch to intensify the flavour, fresh coriander leaves are added.

Winter Special Bengali Cauliflower Delicacies! One Must Try!

A sweet meal called Sakkarai Pongal is created using rice, lentils, jaggery, and ghee. It is comparable to sweet Pongal, but with milk and cardamom added. During the Pongal festival, it is frequently offered as a sweet treat and is a well-liked dessert dish.&nbsp;

Rice, lentils, and spices come together to make the savoury dish known as Venn Pongal. It is a well-liked breakfast item that is frequently served with sambar and chutney. People of all ages can enjoy this easy and delicious recipe.&nbsp;

A common Tamil Nadu meal called puliyodharai is prepared using tamarind and a number of spices. It is a flavorful dish with a tangy flavour that is ideal for those who enjoy spicy food. It is a dish that is frequently offered during Pongal.&nbsp;

Vegetables and lentils are combined to make the cuisine kootu, which has a vegetable foundation. It is an easy and nutritious recipe that goes well with rice or roti. All ages take pleasure in this well-liked Pongal meal.&nbsp;

One sizzling treat provided as part of the Pongal feast is the delectable and healthy urad dal snack. It has a distinctive round coil shape, and its crunchiness makes it a classic choice for an evening snack.&nbsp;&nbsp;

Let's Celebrate Pongal: Have These Festive Dishes 

The ceremonious pongal is made on Thai Pongal, which falls on Makar Sankranti. The phrase pongu, which means to overflow or boil over in Tamil, is whence the festival got its name. The word "pongal" relates to the traditional dish prepared using newly harvested rice and is cooked with milk and jaggery.

In Hinduism, overflowing milk symbolises abundance. As the term "pongu" indicates, on the second day, freshly harvested rice is ceremonially boiled in milk with jaggery in an earthen pot. Following preparation, it is first offered as a sign of gratitude to the Sun God and other gods and goddesses.

Its traditional cooking method prescribes an earthen pot, and sugarcanes encircle it. The ritual dish is made in honour of the Sun god, Surya, and is prepared in sunlight, typically on a patio or yard. It is a community uniting festival inviting friends and family. The delicacy is so prominent that on the Pongal festival, the customary greeting is "Has the rice boiled?"

The dish "boiling over" is a symbolism for the Goddess Pongal's (Uma, Parvati) blessing of abundance. The food and the act of making it commemorate the harvest, and the act of cooking represents the conversion of agriculture's gift into sustenance.

It is referred to as ponakam, tiruponakam, ponkal, and other cognates in early texts, archives, and inscriptions. Andrea Gutiérrez, a specialist in Vedic and Tamil traditions, asserts that the legacy of the Pongal dish in a celebratory and religious context goes back to the Chola era, i.e., 3rd century BCE.

There are precise recipes identical to those for modern pongal in some of the most revered temple inscriptions from the Chola Dynasty to the Vijayanagara Empire periods, albeit the flavours and ingredients differ. The phrases "ponakam" and "ponkal" denoted a portion of the charitable donations received and provided by free communal kitchens in southern Indian Hindu temples.

Makar Sankranti Pongal, The Indian Dessert Soaked In History

According to research, walnuts can help treat a wide range of illnesses, including cancer, diabetes, obesity, and many other lifestyle-related conditions. They can also help maintain weight. It functions as a nutrient powerhouse as well. Walnuts are good for the skin, hair, and cholesterol levels. They also aid in sleep.&nbsp;

Consume black raisins on a regular basis if you struggle with issues like dry, brittle hair in the winter. Additionally, it contains a lot of vitamin C, which helps to nourish the scalp.&nbsp;

High levels of polyunsaturated and monounsaturated fats can be found in cashew nuts. The body needs these good fats to stay warm throughout the colder months. Minerals and antioxidants are also abundant in them.&nbsp;

Almond consumption during the cold months can boost immunity. Almonds' high glycemic index can help you maintain a healthy digestive system.&nbsp;

Pistachios' antioxidant characteristics give them a warming effect. It supports immune system development, weight control, and digestion issues.&nbsp;

Munch On These Dry Fruits To Stay Healthy 

This delicacy from West Bengal celebrates the nolen gur or new jaggery, the festival of Poush Parbon and Makar Sankranti. It's a seasonal dessert due to the availability of nolen gur only during winter. Using it, Bengalis prepare a decadent payesh or pudding with milk, rice and dry fruits.&nbsp;

One of the most celebrated dishes during Makar Sankranti is jaggery rice, also known as gud wale chawal. Although it can be made any time of the year, this festival turns it into a unique and ceremonial treat. Rice, jaggery, ghee, dry fruits, cardamom, and cloves are needed to make this delectable delicacy. It has a decadent, rustic taste.

Along with jaggery, til or sesame emerges as a popular ingredient during this festival. Many sweet recipes are prepared by combining gud with til. A traditional Maharashtrian sweet for Makar Sankranti is tilgul. Since it uses til and jaggery to form laddoos, it gets the name, Tilgul. These laddoos are quick and simple to make and packed with nutrients.

Sindhis have the Gud Paratha to compete with Andhra bobbatlu and Maharashtrian puran poli. These three classic Indian sweetmeats are all made with gud or jaggery. The addition of coconut to Sindhi Gud Paratha's filling is the only minor variation. This dish is also offered during winter and Indian harvest celebrations like Makar Sankranti, similar to the other two.

The mention of gur or jaggery and Indian dessert often invokes images of gud halwa. And the festival Lohri makes it a perfect occassion to prepare this traditional culinary fare. The popular atta gur halwa is a must during Makar Sankranti. It requires a few ingredients like wheat flour, ghee, jaggery, cardamom, dry fruits and oodles of patience.&nbsp;

Makar Sankranti With The Goodness Of Gur

This halwa will convince you to consume lauki (bottle gourd), even if you don't currently appreciate it. To make this mouthwatering halwa that will melt in your lips, grated lauki is roasted with sugar, dry fruits, and ghee. Your taste buds will be surprised by the texture and flavour of this halwa.&nbsp;

Gajar ka halwa is a traditional Indian dessert that everyone is familiar with. Grated carrots, milk, sugar, and nuts are cooked together to make this delectable halwa until it has a thick, creamy consistency.&nbsp;

This beetroot halwa, another halwa made from a vegetable, looks sumptuous and tastes great. To give grated beetroot a creamy and delectable texture, it is boiled with milk, khoya, and sugar.&nbsp;

Although making halwa using matar (green peas) may not sound particularly appetising, the end product is rich and creamy. The peas are steam-boiled, then sautéed in ghee and sugar after being mashed into a thick paste. This flavorful halwa also has khoya added to it to make it creamier.&nbsp;

You must be wondering how potatoes can be made into this well-known delicacy when you think of aloo halwa. To achieve a smooth and creamy texture, simply boil, mash, and fry potatoes with dry fruits, sugar, and milk.&nbsp;

Include A Nutrient Dose, Here Are Vegetable Halwas  

Tilgul is a traditional Makarsankranti dish from Maharashtra. Til or sesame seeds and jaggery or gur are used to make these spherical laddoos. That is why they are referred to as Tilgul. Til Laddoos are known by this other name. Jaggery and sesame seeds make for a delicious and nutritious mix that keeps you warm during the winter.

A great addition to your selection of snacks for the Makar Sankranti food spread is this Bajra til tikki. It simply needs three ingredients: sesame seeds, pearl millet (also known as bajra), and sugar. Also, it enhances the snack platter's health factor. Both bajra and til are loaded with immunity-boosting qualities crucial throughout colder months.

One traditional Indian treat made especially for Makar Sankranti is called til papdi. Dry roasted til or sesame seeds are combined with jaggery or caramelised sugar. To make Til Papdi, it is then flattened on a level surface or rolling board or chakla. Many celebrators occasionally add dry fruits for more richness.

Following the winter solstice, Lohri marks the beginning of longer days. A variety of foods, including Revdi, are essential to the festivities. Revdi is another iconic dish made with sesame seeds and has a sweet flavour and a crunchy texture. The recipe calls for gur, jaggery, and sesame or til seeds. Then, these are shaped into tiny coin-like forms.

A traditional Maharashtrian dish prepared on Makar Sankranti is called til poli or gulaichi poli. It is a flatbread that is both sweet and mildly savoury. The recipe also calls for whole wheat flour, jaggery, and roasted til or sesame seeds in addition to refined flour. You can cook this quick and simple meal in no time.

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