Baisakhi is a festival mainly among the Sikhs, usually celebrated in the northern part of India. Especially the farmer community gear up to celebrate Baisakhi festival with all vigor and enthusiasm. It is on the Baisakhi day that the people of Punjab and Haryana get involved in the best Baisakhi food. As it is a joyous mood among all, the best of Baisakhi recipes are prepared such that everybody can relish.
List of Baisakhi Recipes
Non-Vegetarian Baisakhi recipes
- Saag Meat
- Tandoori Chicken
- Achari Mutton
Vegetarian Baisakhi recipes
- Coconut Laddoo
- Sarsoon ka Saag
- Makki ki Roti
- Pindi Chana
- Dry Fruit Kheer
- Wheat Flour Laddu
- Carrot Halwa
- 4 Onions
- 4 Tomatoes
- 800 gms boneless mutton
- ½ tsp Turmeric powder
- 1 tsp Mustard seeds
- 1 tsp Kalonji (onion seeds)
- 5 Cloves
- 1 tsp fennel seeds
- 1 tsp Red chili powder
- 2 tbsp Ginger
- 2 tbsp Garlic
- ½ cup Coriander (chopped)
- 8 Whole Red Chillies
- 1/2 cup
- 7 tbsp Mustard Oil
- Salt (according to taste)
- Cut the mutton in small pieces
- The onions and tomatoes should be chopped well
- All the whole spices should be roasted respectively. Then, grind them together
- Take a kadai and add the chopped ginger-garlic paste in heated oil. The coarsely ground masala powder should be added.
- Continuously stir it.
- To this, add the mutton and cook on high heat till it is brown.
- To this, add tomatoes, red chilli powder, salt, turmeric powder and mix all the ingredients nicely.
- Wait till the time the masala leaves the oil.
- To this mixture, add approx 3 cups of water and let it boil.
- Remove from the heat till the mutton is fully cooked.
- For garnishing, put coriander leaves from the top and serve it hot.
- Chicken Breasts - 8
- Yogurt - 1/2 cup
- Lemon Juice - 2 tblsp
- Garlic - 1 tblsp, crushed
- Ginger - 1 tblsp, grated
- Cumin - 1 tblsp, ground
- Coriander - 1 tsp, ground
- Cayenne Pepper or Paprika - 1/2 tsp
- Cardamom - 1/4 tsp, groound
- Cloves - 1/4 tsp, ground
- Black Pepper Powder - 1/4 tsp
- Salt as per taste
- Vegetable Oil
- Coriander Leaves
- Cucumber slices
- Red Onion slices
- Tomato slices
- Lemon slices
- Prick the chicken breast with a fork and cut at a few places.
- In a large bowl, add the yogurt and whisk until smooth.
- Add lemon juice, garlic, ginger, cumin, coriander, paprika, cardamom,
- cloves, black pepper and salt.
- Blend them well with the yogurt.
- Dip the chicken breasts into this mixture.
- Coat the chicken well and keep it in the fridge to marinate for 8 hours or overnight.
- Place the marinated chicken pieces on a grill rack.
- Grill till evenly done for 45 minutes.
- Alternatively, put the chicken pieces in a baking tray.
- Keep it in an preheated oven for 45 minutes. Or skewer the chicken and roast.
- To serve, keep the chicken pieces on a plate.
- Arrange the slices of lemon, cucumber, tomato, red onion and garnish with coriander leaves.
- Serve with chutney of choice.
- 2 Onions, chopped
- 2 tsp Garlic, finely crushed
- 2 Green Chilies, sliced
- 3 medium sized Tomatoes, chopped
- 2 tsp Ground Coriander
- 11/2 tsp Ground Cumin
- tsp Turmeric Powder
- 1/2 - 1 tsp Red Chili Powder or as per taste
- SALT to taste
- tsp Garam Masala
- Finely chopped Coriander Leaves
- Soak Chole in water overnight or for about 6 hr.
- Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid.
- Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
- Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
- Simmer, uncovered until the liquid has been absorbed.
- Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
- Serve it with hot puri.
- 1 cup Sesame
- 2 tbsp Ghee
- 1/2 tsp Cardamom Powder
- 3/4-cup Jaggery
- Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan.
- Boil jaggery in 1/2 cup water to form thick syrup.
- When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right.
- Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture.
- Flatten it to 1-cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.
- 1 cup suji (semolina)
- 1 1/2 cups grated fresh coconut
- 1 tin Milkmaid
- 1 cup caster sugar
- Roast the semolina in a vessel and the moment it turns light brown, set it aside.
- Add approx 1 cup grated coconut to suji and let it cool down.
- The rest of the grated coconut should be kept aside for wrapping the laddoos.
- The caster sugar and ¾ tin milkmaid should be added to the mixture.
- Now is the time to make small balls of mixture.
- After that, roll those suji balls in grated coconut.
- Keep it aside in the refrigerator and serve after some time.
- 4-1/2 cups Sugarcane Juice
- 100 gms Basmati Rice
- Heat the sugarcane juice in a pan.
- Wash the rice and add it to the sugarcane juice.
- Cook the contents on low flame.
- Cook the mixture till the sugarcane juice and rice turn smooth.
- Remove from the fire when thick consistency is achieved.
- Cool and refrigerate.
- Sugarcane Kheer is ready to serve