Categories

Baisakhi Recipes


Baisakhi Card Baisakhi Card Baisakhi Card Baisakhi Card

Baisakhi, the harvest festival of Punjab is celebrated on 14th April. The enthusiastic, energetic people of Punjab take a lot of pleasure in a good meal and when there are celebrations then food is what sets the mood.

Here are a few traditional Baisakhi Recipes to try out on this joyful and colorful festival.

Chole Bhature

Chole



Ingredients:

1 cup Chickpeas (chole)

21/2-inch Ginger, 3/4th of it shredded finely for garnish
2tsp. Garlic, finely crushed
2 Onions (chopped)
3 medium sized Tomatoes, chopped
2 Green Chilies, sliced
Finely chopped coriander leaves
2tsp. Ground Coriander
11/2 tsp. Ground Cumin
1/2tsp. Turmeric powder
1/2tsp. Garam Masala
2 teaspoons chole masala
1/2 - 1tsp. Red chili powder or as per taste
2-3 tbsp. Oil
Salt to taste

Method of Preparation:

Soak Chole in water overnight or for about 6 hours. In the morning cook chole in the cooker with salt and enough water for about 20 minutes or till it is fully done. After that, heat oil in a kadhai / deep saucepan and add onions to it. Sauté the onions till they are golden brown. Then add garlic, chopped ginger and green chilies. Now add tomatoes, coriander, cumin, turmeric, chili powder and chole masala. Sauté over low heat and wait for the oil to separate. After this add salt and coriander leaves to the kadhai. Keep it on a low flame, uncovered till the liquid in it gets absorbed. Once done, add a pinch of garam masala and sprinkle it with the remaining coriander leaves. Chole are ready to be served.

Bhature

Ingredients:

Maida - 2 cups
Yeast - 1 pouch
Yogurt - 1 cup
Vegetable Oil - 2tbsp
Salt to taste

Method of Preparation:

Mix maida, yeast, yogurt, vegetable oil and salt in a utensil. Add some warm water and mix it into thick dough. Cover the dough with a wet cloth and keep it aside for 5-6 hours. Though the longer it is kept the better it turns out to be. After the dough becomes soft roll it like puri but remember that it needs to be thicker than puri. Deep fry it in kadhai / deep saucepan till both sides turn golden brown.

Tip: if want to get the dough ready in half an hour then soda, little sugar and salt to the flour.


.......................................

Gajjar Ka Halwa/ Carrot Halwa

Ingredients:

Carrots - 1 kg
Milk - 1 litre
Cardamom seeds - 1 teaspoon
Water - 3/4 cup
Ghee - 3 tablespoons
Whole dried milk (mawa) - 200 gms
Raisins - 2 tablespoons
Almonds - 2 tablespoons
Pistachios - 2 tablespoons
Sugar - 450 grams

Method of Preparation:

First wash and grate the carrots. Blanch and shred the nuts and soak the raisins in water for ½ an hour. Put water in a kadhai/deep saucepan. When the water starts boiling add the grated carrots. Cook for 6-8 minutes and then add the milk. Now, cook on a low flame for an hour and stir occasionally to prevent any sticking. Add sugar and mix it well. Cook till the sugar gets dissolved and milk gets absorbed. After that add ghee and mawa and fry on low flame for 2-3 minutes. Wait for the ghee to start separating. Now add the slightly crushed cardamoms and raisins. Arrange the gajjar ka halwa in a serving dish and garnish with almonds and pistachios. Serve hot.

.......................................


Sarson ka Saag

Ingredients:

1bunch sarson greens
1bunch spinach
1 onion (grated)
1inch piece of ginger (grated)
6 cloves garlic (grated)
cheese or paneer ( to garnish)
1 tbsp lemon juice
2 tbsp ghee.
1 tbsp oil.
1/2 tsp garam masala
1 tbsp cornflour
3 green chillies
salt to taste

Method of preparation

Chop the sarson and the spinach greens, wash and drain, keep aside. Heat some oil in the pressure cooker. To this, add the chopped greens and the green chillies. After stirring for some time add the ginger and garlic paste, stir and let it cook for some time. Then add the salt and a cup of water. Pressure cook till done. Mash the cooked sag. Now heat some oil in a pan and saute the grated onion. To this, add the cooked sag and mix all the other ingredients and cook until the oil separates. Garnish with cheese and serve hot

(Source - Saroj's Cook Book)

.......................................

Makki di Roti

Ingredients:

Makki atta - corn flour
Grates radish and salt ( optional)
Warm water to knead

Method of preparation

For the Makki ki Roti, knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the chakla. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava. Cook on low heat, turning till both sides are roasted. Apply some ghee. Similarly, cook the other rotis.

(Source - Times of India)

.......................................

Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)

4-5cups milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1tbsp skinned pistachio nuts (chopped)
1tbsp raisins (optional)
1tbsp ghee 2-3tbsp. sugar or as desired

Method of preparation

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains start to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until the sugar dissolves. Add ghee and keep stirrring until cooked.

.......................................

Til Gajak - Punjab

Ingredients:

1 cup sesame
3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee

Method of preparation

Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. Boil jaggery in 1/2 cup water to form thick syrup. When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right. Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture. Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.

.......................................






About us | Contact us | Disclaimer | Feedback
Compare Infobase Limited
C-62, Community Center, Janakpuri, New Delhi-58 (India)
Tel : +91-11-55453565, 55453566, 25542045
Fax : + 91-11-25547264 Mobile : +91(0) 9871399000
This site is a part of Allwonders.com
© Copyright 2000-2012 - Compare Infobase Limited All Rights Reserved.
We host with Serversindia.net Pvt. Ltd.