Lohri has changed a bit in the present time

Lohri is the main festival of Punjabis. Which is specially celebrated in North India. The meaning of Lohri has changed a bit in the present time.

Lohri has changed a bit in the present time

Lohri has changed a bit in the present time

Lohri is the main festival of Punjabis. Which is specially celebrated in North India. The meaning of Lohri has changed a bit in the present time. In today's time, people dance around the bonfire to hit songs. While the inclusion of fancy food items has been limited to gifting food baskets, but the traditional way of Lohri is different and interesting. After sunset on Lohri, people revolve around the bonfire together. The reason behind this is to express gratitude to God and nature. Everyone dances and celebrates to the beat of the dhol. Let's feast on a delicious dish together. Food items like black sesame seeds, gajak, jaggery, groundnut, and popcorn are offered to the fire on this day. 

Meaning of the word Lohri

Many people are unaware that the word Lohri is derived from 'Tilohri'. In this, Til means sesame and Rodi means jaggery. It is believed that both these foods bring new energy for the new year, and help in purifying the body. Therefore, food items like jaggery, gajak, sesame chikki are offered in the fire to show gratitude towards nature.

In Lohri evening dinner party menu does not include Sarson ka saag and Makki ki roti, then the festival starts to look dull. Sarson Ka Saag Aur Makki Ki Roti is a famous Punjabi recipe. Which people of every state eat with great enthusiasm. If you are also looking for a traditional Punjabi recipe of Sarson ka Saag and Makki ki Roti to make the evening delicious on Lohri, then note this recipe.

Ingredients for making Sarson ka Saag and Makki ki Roti-

Essential things of greens-

-750 grams sarson leaves

-250 grams Palak leaves

-250 grams Bathua leaves

-2 cups water

-A pinch of salt

-1 1/2 cups cornflour

-4 green chilies

-25 grams ginger

-6 garlic cloves

-2 onions

-Ghee

-1/2 tsp red chili powder

-1/2 tsp garam masala

-1/2 tsp coriander powder

How to make Sarson Ka Saag-

To make sarson ka saag, first put all the three greens in a pressure cooker, add salt and water and cook it on low flame for 1 1/2 hours. Now

Squeeze the water from the greens and keep its water aside. Mash the saag well in the cooker. Now add Makki ka atta to it and mix it in the boiled saag. After this, add normal freshwater with saag water in the cooker and cook it on low flame. Add green chilies and ginger to the saag and cook till the greens become thick.

Greens tempering(Tadka) -

To prepare the tempering(tadka) for greens, add onion, ginger, garlic, red chili, garam masala, coriander, and fry it. Keep in mind that fry the onion till golden brown. Now add the tempering(Tadka) to the greens and mix. Now serve hot with saag Makki ki roti using juniper chopped ginger for garnishing.

Makki ki Roti-

-1/2 kg maize flour

- water for kneading the dough

- Ghee for frying

How to make Makki ki Roti -

To make Makki ki roti, first of all, take Makki ka atta and knead it like dough. Now heat the tawa and pour some ghee on it so that the roti does not stick to the pan. Now prepare round-shaped Makki ki roti and put it on the pan comfortably. Apply ghee on the roti and roast it till it becomes golden brown. Serve Makki ki roti with Sarson ka Saag, jaggery, and white butter.