On Baisakhi: Get a Taste of Punjab

On Baisakhi: Get a Taste of PunjabBaisakhi, also known as Vaisakhi, Vaishakhi or Vasakhi, is one of the most popular festivals celebrated in the Punjab. Though the festival bears great significance for the Sikh community, it is celebrated across the country, especially in the northern part.

The significance

The festival marks the first day of Vaisakh which denotes the beginning of the solar year. On this auspicious day devotees are seen gathering in Gurudwaras to thank God and to seek prosperity and well-being for oneself as well as for their loved ones. The day is akin to Thanksgiving Day wherein farmers express their gratitude for the good harvest and hope for abundance ahead. The harvest festival is also celebrated as the Punjabi new year as per the traditional Punjabi calendar. Baisakhi also marks the establishment of Khalsaby the tenth Sikh guru – Guru Gobind Singh – in the year 1699. It coincides with ‘Vishu’celebrated in Kerala as well as ‘Bohag Bihu’ that is joyously observed  across Assam.

Baisakhi festivities call for getting together with friends and folks amid laughter, cheer and joy. Good food is central to every celebration. For the love of sensational Punjabi food and to keep up with the festive spirit, we bring you classics that are best loved and easy to prepare.

Masala Chana – Recipe by Chef Gunjan Goela

The quintessential Chana masala is brown in colour, with a hint of red. It smells strong enough to make your eyes water and it dispels a fragrant so pungent, you’ll want to gobble it down that instant. Cook your way through bay leaves, cardamom, cumin powder, fennel powder, garlic and chilli. Pour some hot water over it, and then and throw in the boiledchana. Add some spicy potato if they strike your fancy.

Kadha Prasad – Recipe by Chef Niru Gupta

Kadha Prasad or ‘sacred pudding’ is a luscious, wheat flour-based dessert offered to everyone that visits the gurudwara.  All you need is half an hour, some wheat flour, sugar, water and a generous quantity of desi ghee.  Since this dessert is considered sacred to Sikhism, it’s to be received with utmost respect – By sitting on both knees and with cupped hands.

Poori – Recipe by Chef Kishore D Reddy

Aloo Rasedar – Recipe by Chef Niru Gupta

Hot and perfectly puffed pooris are a passionate foodie’s dream come true. Even though it takes only five ingredients, it requires a whole lot of technique. Or you could end up with flat or flaky poori. And to go with it, we’ve got Niru Gupta’s perfectly spiced aloo rasedar. Mashed potatoes cooked in ginger, coriander, turmeric, mango powder and butter.

Rajma – Recipe by Chef Aditya Bal 

You’ve just found yourself the best version of Punjabi-styled rajma. Rajma beans cooked with garlic, ginger and green chilli are then cooked in a delicious curry tempered with cumin seeds, cardamom, onion and a whole lot of red chilli. You can team this up with a bowl of steam rice or some jeera pulao. If you’ve got peas at home, then cook up some quick matar pulao.

Dal Makhni– Recipe by Chef Niru Gupta 

Whether you’re dining at an Indian restaurant or at home, dal makhni makes a frequent appearance on the dinner table. And now, we’ll teach you how to nail some restaurant-styled dal maknhi at home. Take some urad dal and slow cook it with ginger, cumin, tomato puree, kasoori methi and butter. And finally, top it off with some cream because it only gets better!

Source: NDTV