For farmers, Baisri is the arrival of a new harvest season. For others, it’s a time to indulge in delicious food. There are some main dishes that the people of North India eat during this festival. It turns out that it’s not only delicious, but also full of nutrients your body needs. Read on to discover the health benefits of the Baisakhi diet and how to make it at home.
HealthShots connect with Deepti Khatuja, Head – Clinical Nutritionist, Fortis Memorial Research Institute, Gurugram, to know more about healthy Baisakhi recipes.
1. Methee Peele Chawan
Meethe peeley chawal, or sweet rice, is one of the delicacies prepared during Baisakhi. The rice is cooked with dried fruits along with spices like cardamom, cloves and cumin, Khatuja says. Saffron is high in antioxidants. So it’s more than just brightening. Nuts are also part of the mix and are a good source of protein. Omega-3 fatty acids and antioxidants
raw material
• Basmati rice 1/2 cup
• 2 tablespoons of ghee
• 1/2 inch cinnamon
• 2 cloves
• 2 green cardamom leaves
• 1/3 cup sugar
• 1/4 cup water
• 10 to 15 strands of saffron (kesar), dissolved in 1 tablespoon of milk.
• Green cardamom powder 1/4 teaspoon
• 3 almonds (sliced)
• 3 to 4 cashews (chopped)
• 5 to 6 raisins (Kishmish)
• 2 pistachios (chopped)
• 2 cups of water
way
• Wash Basmati rice in water 3 to 4 times and soak in water.
• Boil the rice in 2 cups of water in a saucepan over medium heat until almost cooked, about 8 to 10 minutes.
• Put in a colander and drain and set aside until needed.
• Use a pan with a thick base and a lid. Add ghee and bring to a boil over low heat.
• Add cloves, cinnamon and green cardamom. then stir for a moment
• Add sugar and 1/4 cup of water, stir well and cook for a few minutes.
• Add melted saffron and cardamom powder.
• Stir and cook until sugar dissolves.
• After sugar dissolves. Bring the mixture to a medium heat. When it boils, add the steamed rice.
• Gently mix until the grains are covered with the sugar and saffron mixture.
• Lower the heat and close the lid. Cook until most of the moisture is gone.
• Turn off the heat and let it sit for 7 to 8 minutes.
• Open the lid and add almonds. Cashews, raisins and pistachios Mix well and scoop the sweet yellow rice into a serving bowl.
2. Kadaprasa
Kada prasad, or as you may know it as aata halwa, is a traditional dish. Made from whole wheat flour, which is rich in fiber, fat, and protein, eating wheat-rich foods gives you the energy you need throughout the day.
raw material
• Atta flour or wheat flour 1/2 cup
• 1.5 cups of hot water
• 1/2 cup ghee
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
way
• Bake the baked wheat flour in the pan for 2 to 3 minutes.
• Add ghee when the rawness of the wheat flour is gone.
• Mix well and stir with low heat.
• Bring water to a boil and add sugar to the pan. Put it into the pan and stir until the water has absorbed into the meat. Stir well and you’ll get the consistency of halwa.
• Keep stirring until the ghee comes out. serve warm
3. Sarso Ghazak
Think Punjabi food and sarso ka saag and makke ki roti will pop in your mind. Experts say that sarso ca sak is a delicious dish that contains a lot of phenols and flavonoids. Packed with fiber, protein, vitamin K, manganese, calcium, vitamin B6 and vitamin C.
raw material
for Sarso Ghazak
• 1 bunch green lettuce (sarso)
• Centella asiatica ½ bunch
• spinach leaves ½ handful
• 1 cup chopped radish
• Cabbage root 3-4 inches
• 1 cup fenugreek leaves (chopped)
• 1 cup chopped onions or 2 medium onions
• 1.5 cups chopped tomatoes or 3 medium tomatoes
• 2 inches ginger (chopped)
• 2 green peppers (chopped)
• 7 to 8 garlic cloves (medium size, chopped)
• Cayenne pepper ½ teaspoon
• 2 to 3 pinch asafoetida or ⅛ teaspoon asafoetida powder (hing).
• 2 to 3 cups of water or add as needed
• 2 tablespoons of corn starch or corn starch
• Salt as needed.
Temper for 3 servings.
• ⅓ cup finely chopped onions, or 1 small to medium onion.
• 1 to 2 tbsp. oil or ghee
• 2 cups cooked sax or as desired
way
• Chop all vegetables and wash or rinse under running water.
• Add all the ingredients listed in the sarso ka saag ingredients list except the cornstarch.
• Cover the pan you are using and cook for 2-3 minutes over medium-high heat.
• While cooking in the pan. Cover and let the vegetables cook until soft.
• Pour the greens with stock and cornstarch into a blender. then blend until smooth
• Pour the crushed greens in another pan.
• Simmer over low heat for about half an hour, stirring occasionally.
Temper for sarso da saag.
• Heat oil in a small pan.
• Add chopped onions and fry until light brown.
• Add the prepared sauce, stir and simmer for a few minutes.
• Stir occasionally when the sauce is simmering. And when done, serve hot.
4. Pindi Chole
Pindi chole is another traditional spiced dish mixed with chickpeas or chole. Chickpeas are a rich source of vitamins, minerals and fiber, with health benefits such as helping with weight management and improving digestion.
raw material
for soaking chickpeas
• 250 grams of dried white chickpeas or 1.25 cups of dried chickpeas
• 3 cups of water
For cooking chickpeas
• 3 cloves
• 2 sticks of cinnamon – 1 inch each
• 2 black cardamom leaves
• 2 green cardamom leaves
• 2 tejpatta (Indian bay leaves)
• 1 black tea bag or 3 to 4 dried amla (Indian gooseberry)
• 1 teaspoon of black salt
• 3 cups of water
For making pindi chole
• 2 tbsp oil – any neutral oil
• 3 tsp chilli garlic paste or ginger-garlic paste
• Cayenne pepper or cayenne pepper ½ teaspoon or add as needed.
• 2 teaspoons coriander powder (ground coriander)
• Garam Masala 1 teaspoon
• 2 to 3 teaspoons of chole masala (chana masala powder)
• 1 teaspoon dried mango powder (MSG)
• Salt as needed.
• 1 teaspoon lemon juice
way
For cooking chickpeas
• Wash and soak the chickpeas for 8 to 9 hours or overnight.
• Boil the soaked chickpeas in water. All spices, tea bags and black salt in a pressure cooker.
• You can tie all the spices in muslin and add them to the chickpeas.
• Drain the cooked chickpeas. Remove the spices and tea bags.
For making pindi chole
• Heat oil in a pan and stir-fry ginger-garlic.
• Stir until the smell of ginger and garlic disappears.
• Add coriander powder, dried mango powder, garam masala powder, chana masala powder and red chili powder.
• Mix well and stir in ground spice powder. but don’t let it burn
• Add cooked chickpeas and mix with masala.
• Add salt and adjust the seasoning by adding salt or spice powder.
• Boil chickpeas in masala over low heat. but people from time to time
• Add lemon juice to the chickpeas and mix well. Alternatively, you can serve lemon slices with pindyshana.
Just watch the portions while eating these foods and enjoy the festivities.
