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Baisakhi Recipes |
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| Dry Fruit Kheer |
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Ingredients:
- 1 liter milk
- 3/4 cup sugar
- 1/4 tsp. cardamom powder
- 15 strands saffron crushed, soaked in 1 tsp. hot milk
- 10-12 raisins
- 10-12 currants
- 10-12 almonds slivered
- 10-12 pistachios, slivered
- 5-6 dried peaches, quartered
- 5-6 dried apricots, nut removed, broken to bits
Method:
- Soak the raisins, currant, peaches, apricots, in hot water for 10
minutes.
- Boil milk, with cardamom, saffron and sugar for 10 minutes.
- Drain the soaked dry fruit, add to the boiling milk, and stir
gently.
- Simmer, stirring occasionally, for 5 minutes.
- Add almonds, pistachios, and take off from fire. Serve hot.
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| Makki Ki Roti |
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Ingredients
- 2 cups Corn Flour (Makki ka atta)
- Grated Radish
- Salt (optional)
- Warm Water
Method
- Knead the makki (corn) ka atta with warm water just before
cooking the rotis.
- While kneading, add some grated radish and salt. To roll it, put
a square of polythene paper on the kitchen platform.
- On this put a ball of the kneaded dough. Cover with another piece
of polythene and then press with the ball of your palm till you get
the size of a roti.
- This roti is slightly thicker than the normal roti. Remove the
polythene cover and transfer the roti to a hot tava (skillet). Cook
on low heat, turning till both sides are roasted.
- Apply some ghee.
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| Sarson Ka Saag |
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Ingredients
- 1 kg Sarson (mustard greens), chopped finely
- 1/4 kg Spinach, chopped finely
- 2 cm piece Ginger, minced
- 4 cloves Garlic minced
- 2 Green Chilies, minced
- 2 Red chilies
- 2 tbsp Gram Flour, sieved
- 1 tbsp Butter
- Ghee
- Salt to taste
Method
- Boil both the greens till soft. Remove excess water, mash the
leafy vegetables well and reserve.
- Heat 4 tbsps ghee and add ginger, garlic, green chillies and
broken red chillies.
- When the masala has been browned, add the mashed saag and salt.
- Mix the gram flour in a little water and add to the saag.
- Simmer for at least 30 minutes.
- Serve hot, topped with a spoon of butter, with makki (maize
flour) ki roti.
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| Pindi Chana |
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Ingredients
- 1 cup Chickpeas (Chole)
- 1 Tea Bag or 1 tbsp Black Tea Leaves tied in a cheesecloth
- 21/2-inch Ginger, 3/4th of it shredded finely for garnish
- 2-3 tbsp Oil
- 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
Method
- 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.
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