Enthusiastic people of Punjab relish the best of Punjabi cuisine on the joyful festival of Baisakhi. Given here is a collection of traditional Baisakhi Recipes to help you celebrate the festival with the best of Baisakhi food.
Achari mutton is an Indian dish whose roots can be traced to Awadh in Uttar Pradesh. The word "achari" means pickled, and "mutton" is a popular term for goat meat. When you plan an extravaganza at home then you can be certain that well prepared achari mutton will be appreciated by one and all! Enjoy Baisakhi to the fullest with this delightful, spicy mutton dish.
Tandoori chicken is a popular Indian and Pakistani dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
This traditional recipe is cooked with tenderloins of lamb simmered in herb flavoured chopped spinach.
Sarson ka Saag and Makki ki Roti
The staple meal in this region, for generations has been Sarson Ka Saag and Makki De Roti. A moderately spicy dish, this specialty features six to seven different greens — such as spinach, fenugreek and mustard leaves — mixed together and simmered in herbs and spices. This dish is often served with simple and delicious Makke di Roti.
Pindi Chana and Bhatura
Pindi Chana and Bhatura 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.
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. Dry Fruit Kheer is a delicious and nutritious dessert prepared almost in all the houses of Punjab during Baiskahi.
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 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 also 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.
Wheat Flour Ladoo
Amongst the extensive list of dishes prepared on Baisakhi, one of the most popular recipes is the atta ladoo. Atta ladoos are famous sweets prepared on this festival. It is made with the traditional ingredients that include atta, jaggery and ghee.
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.