Baisakhi Recipes

Baisakhi or Vaisakhi is the harvest festival of Northern India. The festival gives people the wonderful opportunity to thank Mother Nature for ensuring a good crop for the season. On the day, the people belonging to the Sikh community and Punjabis visit Gurudwara and offer prayers, to have good harvest, year after year. The air is filled with festivity and every kitchen in the northern states of India, especially Punjab, is taken over by the aroma of authentic Punjabi recipes. People indulge in preparing a number delicious recipes during the festival.

Right from the starter to the dessert, each Punjabi recipe is unique for its own taste, preparation and aroma. Choley bhature, makki ki roti and sarson da saag, kheer are some of the popular recipes that people love to cook, during the festival of Baisakhi. Apart from being unique, they are easy to prepare. Many variations can be brought about to the same recipe. The traditional Punjabi recipes are characterized by spicy taste, strong aroma and the generous use of ghee. In this section, we have provided the easy recipes for some of the most popular Punjabi recipes, which would delight your taste buds on the occasion of Baisakhi.

Choley Bhature
Choley bhature is a lip-smacking and spicy recipe that is prevalent in the northern parts of India. A combination of choley (chick peas) and bhature (fried breads that resemble poori), the dish is a typical Punjabi food, which is usually eaten as a breakfast or lunch, accompanied with lassi. The dish is served with onions and pickle.

Coconut Ladoo
Coconut ladoo is a melt-in-the-mouth sweet dish, widely popular in the northern states of India. It is a true delight for the taste buds of the people with a sweet tooth. Coconut ladoos, as the name suggests, are balls made out of coconut, which is combined with suji (semolina) and sugar. The basic recipe remains the same, which makes it easy to learn and try.

Dry Fruit Kheer
Kheer is a traditional Indian sweet dish, which is typically made by boiling rice or broken wheat with milk, sugar and flavored with cardamom, saffron etc. Many variations can be brought about to the basic recipe of kheer, which is served as dessert after a sumptuous meal. No matter what the festival is, kheer finds a special place in the menu.

Makki Ki Roti
Makki ki roti (pan-fried corn bread) is a very popular dish in northern parts of India, especially Punjab. The roti is served straight off the griddle and is topped with lip smacking fresh homemade butter. Makki ki roti is often accompanied by sarson da saag - the duo makes a sumptuous breakfast. The Punjabi corn bread recipe is easy to learn.

Pindi Chana
The traditional North Indian cuisine is renowned for its unique preparation, taste, aroma and the myriad variations that are brought about to the receipes. People living in the northern parts of the country are known for their inclination towards lavish feasts comprising of spicy, lip-smacking dishes.

Poori
Fried food is something inevitable from the north Indian cuisine. For the habitants of northern part of India, wheat is the staple food and that is why, the main dishes are primarily made of wheat. Among the main dishes made of wheat, roti and puri stand prominent. Made of wheat dough, puri is the traditional fried Indian bread, served with a variety of side dishes, such as aloo subzi (potato curry), chole (chick pea curry) etc.

Sarsoon Ka Saag
In Punjab, you will find makki ki roti and sarson ka saag being served as a breakfast at every other household. The duo makes a heavy breakfast as well as a sumptuous lunch. It is a special treat for the people living in the northern parts of India, where wheat is one of the staple foods.

Til Ki Gajak
India is famous for its wide variety of sweet dishes. Each region is famous for its indigenous dishes. Talking about the northern part of the country, there is a rich tradition of preparing sweets that are confined to the particular festivals. Til ke gajak is one such recipe, which is relished on festivals like Baisakhi and Lohri.

Til Ke Ladoo
Primarily used as a source of oil, sesame seeds could improve the taste, flavor and aroma of any dish to which they are added. In India, sesame seeds (til) are available in black and white color, each different from one another slightly, in terms of taste.

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