Baisakhi Recipes
Baisakhi is a harvest festival, originated and celebrated in North India, mainly in Punjab . Farmer community celebrates this festival with lots of enthusiasm. This festival is marked with lots of authentic Punjabi cooking and festive Baisakhi delicacies. North Indians are fond of rich and heavy dishes.
Makki Di Roti:
This is special Punjabi dish. To prepare this you will need
Makki Ka Atta (Corn flour) - 2 Cups,
Salt
Warm water to knead
Method :
Put salt in the corn flour and knead it with warm water, just before cooking the chapattis. Take a ball of dough and put it on the rolling board. Roll it with rolling pin very carefully and place it carefully on a hot tava (Skillet). Cook it over low heat from both sides. Apply some purified butter on one side.
Sarson ka Saag:
Ingredients:
1 kg chopped Sarson (mustard Green),
250 gm chopped spinach,
2 tsp chopped ginger,
4 minced garlic cloves,
Chopped green chili-2,
Red chilli, gram flour- 2 tbsp,
Salt to taste
Ghee
Method:
Boil greens till soft and keep aside. Now heat 4 tbsp of ghee and add ginger, garlic, chillies to it and fry a bit till brown. Add mashed greens and salt to it. Now add gram flour in little water and mix with boiling saag. Keep stirring it for 5 minutes. Let it cook on low flame for ½ an hour and pour butter over it. Serve hot with makki ki roti.
Coconut Laddoos:
Ingredients:
About 1½ cup grated fresh coconut,
1 cup semolina,
1 cup powdered sugar
1 tin condensed milk (milkmaid)
Method: First roast semolina without any ghee and when it is light brown, put off the flame. Add 1 cup coconut to it and keep the rest for wrapping later. After the mixture gets cool, mix ground sugar and ¾ tin of condensed milk and mix well. After that, mix all the remaining ingredients and mix well. Make small balls and roll into dry coconut powder. Keep it in refrigerator to chill it.
