Baisakhi is always a much-awaited festival which is celebrated with great enthusiasm in the northern part of the nation. The onset of the harvest season is also marked by it. Traditional Baisakhi recipes play a central role in the celebration. From delicious savouries to mouth-watering sweets, Baisakhi cuisine is diverse and caters to a range of multiple tastes. Let’s have a look at some traditional recipes that you may prepare at home this Baisakhi.
Walnut And Gur Ki Roti – By Chef Anahita Dhondy
Ingredients: 1 cup plain flour, ¼ teaspoon salt, 2 eggs, beaten, 1 tablespoon melted butter, Oil or butter for greasing
For the sauce: 1 ¼ cup milk, ½ cup jaggery, 1 cup milk, ½ cup walnut halves
Garnish: Honey to drizzle, Edible flowers
Preparation: In a bowl, add all the ingredients and mix well. Heat a non-stick pan and add a few drops of oil or butter.Take a ladle and pour out into the pan to make a pancake.Cook on both sides. Take out and cool. In a separate pan, melt jaggery and milk to make the sauce.Pour the sauce onto the pancakes in a pan and mix in the walnuts. Garnish with more walnut halves, honey, edible flowers and serve.
Walnut and Banana Kheer – Chef Abinas Nayak
Ingredients
For Walnut Milk : 1 cup California walnuts, 3 ½ cups filtered water,
For Kheer : 2 teaspoons ghee, 3 cardamom pods, crushed, California walnut milk, California walnut paste, Sugar (optional), 1 banana
Preparation: Soak the walnut for 2-4 hours and blend with water to make walnut milk. In a pan, add ghee, cardamoms and walnut milk and keep stirring. Add roasted walnut paste in the mixture and keep whisking. One the milk thickens, chop a banana and add that to the pan. Stir it for a while, take it off the heat and put it in a bowl. Top with chopped California walnuts and serve.
California Walnuts Dal Makhani – Chef Varun Inamdar
Ingredients : 3/4 cup whole black urad dal, 1/4 cup kidney beans, 1/4 cup California walnuts, chopped roughly, 3 cups water for soaking, 3 cups water for pressure cooking, Salt to taste, 1/2 cup fresh tomato purée, 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri chili powder, Salt to taste, 1 cup water, or as required, 2 tablespoons butter, 1 tablespoon cream, 1 generous pinch kasuri methi, 1/2 garam masala
Preparation : Wash and soak urad dal, kidney beans and California walnuts in 3 cups water overnight. Rinse in running water and transfer all of it in a pressure cooker. Add 3 cups of water and cook on low flame for 20 minutes. Turn the flame on high and allow 4 whistles. Allow the steam to settle. Open the lid and mash it all up using 1 cup water. The California walnuts, rajma and dal need to get creamy. Add tomato purée, cream and cook for 15 minutes on medium flame. In a separate vessel, add butter, ginger garlic paste, Kashmiri chili powder, gram masala, kasuri methi and into the cooked dal. Stir well and cook further for another 10 minutes. Serve hot!
