Baisakhi Special Recipes



1bunch sarson greens
1bunch spinach
1 onion (grated)
1inch piece of ginger (grated)
6 cloves garlic (grated)
cheese or paneer ( to garnish)
1 tbsp lemon juice
2 tbsp ghee.
1 tbsp oil.
1/2 tsp garam masala
1 tbsp cornflour
3 green chillies
salt to taste

Chop the sarson and the spinach greens, wash and drain, keep aside. Heat some oil in the pressure cooker. To this, add the chopped greens and the green chillies. After stirring for some time add the ginger and garlic paste, stir and let it cook for some time. Then add the salt and a cup of water. Pressure cook till done. Mash the cooked sag. Now heat some oil in a pan and saute the grated onion. To this, add the cooked sag and mix all the other ingredients and cook until the oil separates. Garnish with cheese and serve hot


Tur dal - 1/2 cup
Rice - 11/2 cups
Madras onions - a handful
Small brinjals - 2
Carrot - 1
Drumsticks - 2
A small piece of vegetable marrow
Tamarind - size of a lime
Red chillies - 12
Green chillies - 4
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tsp
Mustard - 2 tsp
Cashewnut - 20gms
Grated coconut
Asafoetida - a pinch
Curry leaves - few
Coriander leaves - few
Poppy seeds - 1 tsp
Aniseeds - 1/2 tsp
Cloves - 4
Cardamoms - 4
Cinnamon - a small piece
Ghee for frying
Salt to taste

Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables. Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Add ghee just before serving.


Makki atta - corn flour
Grates radish and salt ( optional)
Warm water to knead

For the Makki ki Roti, 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 chakla. 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. Cook on low heat, turning till both sides are roasted. Apply some ghee. Similarly, cook the other rotis.


Wheat flour - 1cup
Besan - 1/2cup
Melted ghee or dalda - 1/2tsp
Sieves and powdered sugar - 1/2cup
Cardamom powder - 1/4tsp
Chopped cashew nuts - 3dsp
Sugar - 1/2cup
Melted ghee - 1/2cup

Heat a pan and add the melted ghee or dalda. Saut?wheat flour and besan together. (Do not allow the colour of the flour to change). When it is done, remove from fire and allow to cool. Add powdered sugar and cardamom powder and mix well.

Melt 1/2cup sugar in a pan. Add 1/4cup ghee in it. Pour the content immediately on a greased flat vessel or bowl. This syrup will become hard when cooled. Grind it coarsely and add this to the prepared flour mixture.

Fry the cashew nuts and mix in the remaining 1/4cup ghee. Add this to the flour mixture and mix well. Make small balls before it cools


1/4th cup long grain rice (washed and drained)
4-5cups milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1tbsp skinned pistachio nuts (chopped)
1tbsp raisins (optional)
1tbsp ghee 2-3tbsp. sugar or as desired

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains start to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until the sugar dissolves. Add ghee and keep stirrring until cooked.


1 cup sesame
3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee

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.

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