One country celebrating one festival in different names..One of my friend in Social media posted this one liner just before Makar Sankranti and it compelled me to appreciate the diversity of my country all over again. All 29 States, celebrate so many different festivals in their own ways with equal enthusiasm, and then often there are festivals which is common all over the Country but in different names, Makar Sankranti is definitely one of them.

Makar Sankranti is the celebration of harvest which take place every year on a fixed date i.e 14th January. No matter which state celebrate this day in what name,they all have one common cord and that is the food,which we Indians prepare for this occasion.' Til' or Sesame is the main and one of the common ingredient used in the preparations for Makar Sankranti. This tiny black and white seeds have special significance on this festival as it is considered as a symbol of immortality in Hindu mythology. This nutritious seeds are therefore worshiped by Hindus.

Various kinds of sweets are prepared in our homes to begin this auspicious day, from fini ( which is a popular Rajasthani sweets ) to various kinds of laddus and pithas. All are lined up for this day. The processes of making these sweets and then eating them with your family and friends,create some priceless memories, and they are so contagious that they will haunt you very year on this day,no matter which part of the world you go.

This year I was in no mood to prepare anything,but as the day approached my memories literally dragged me to the kitchen and I end up preparing the quintessential  Bengali sweet/Pitha called Patishapta (though  I haven't used any sesame seeds in this recipe).  

For The Gravy :

• 2 large onions,chopped
• 2 large Tomatoes,Chopped
• 6 Cashew nuts Chopped
• 4 to 5 Raisins Chopped
• Whole garam masala,2 each
• 1/2 tbs Shah Jeera
• 1 Bay leaf (tej pata)
• 2 tbsp of ginger and garlic paste
• 1/2 tsp of Turmuric
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/3 tsp Garam masala powder
• 2 tbsp Cream
• Salt and Sugar according to taste.

Recipe Of Paneer Pasanda

• In a pan or kadai,take the chopped tomatoes,cashew nuts and the whole garam masalas. Add 1 cup of water,stir and simmer the mixture till the Tomatoes soften.
• When the Tomotoes soften,ladle the mixture in a bowl and allow to cool completely,grind the mixture.
• Your Tomato paste is ready.
• Now for the Onion paste,take a pan and add 2 tbsp of oil and saute the chopped Onions with a pinch of salt.Once the Onions turns light golden,switch off the flame and ladle the Onions in a bowl,allow to cool and then make a smooth paste of it.
• For the Paneer Stuffing, in a bowl mix chopped Coriander,crumbled cheese,chopped cashew nuts,raisins and green chillies.Add turmeric,salt,red chilli powder and cumin powder.
• Mix everything and keep aside.
• Now slice the paneer into triangles or into squares,the slices should be thick enough so that you can cut them into two halves.
• Gently stuff the paneer with the mixture.
• Next make a paste of corn starch with water,adjust the quantity of water to get the required consistency.
• Dip stuffed paneer slices into the corn starch and shallow fry them in a pan.
• Now drain the fried paneer slices and keep them aside.
• For the gravy,heat a pan and add bay leaf and cumin,next add ginger and garlic paste,saute for a while then add the Tomato and cashew nut paste. Stir well and add the onion paste,again saute for a while on medium flame.
• Add turmeric,coriander powder and kashmiri lal mirch,add a cup of water and stir very well.
• Let the gravy simmer for some time,once the gravy became thick add the paneer slices,coat the slice well in the gravy.
• Add the garam masala powder and stir well.
• Switch off the flame and garnish with coriander leaves.
• You can enjoy your paneer pasanda with any Indian bread,jeera rice or pilaf.

Recipe Of Paneer Pasanda