Vaisakhi also known as Baisakhi, Vaishakhi, or Vasakhi is an ancient harvest festival celebrated across the northern Indian subcontinent, especially in the Punjab region by all Punjabis including Sikhs.
Please Find Below the Baisakhi Festival Recipies :
Ingredients : 1 cup suji (semolina) , 1 1/2 cups grated fresh coconut, 1 tin Milkmaid, 1 cup caster sugar
Method: Roast suji in a round vessel and when it starts turning light brown take it out and keep aside. Add atleast one cup grated coconut to the semolina and keep the mixture to cool down. Keep rest of the grated coconut to wrap the laddoos. Put caster sugar after a while and add ¾ tin milkmaid. Mix well. Make small balls of the mixture. Roll the balls in the coconut powder. Place it in the refrigerator. Laddoos are ready to serve.
Sarson Ka Sag
Ingredients : 1 kg Sarson (mustard greens), chopped finely, 1/4 kg Spinach, chopped finely, 4 cloves garlic minced, 2 cm piece ginger, 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 and mash the leafy vegetables well and reserve. Heat 4-tbsp 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, topped with a spoon of butter, with makki (maize flour) ki roti.
Makki ki Roti :
Ingredients : 2 cups Corn Flour or Makki ka atta, Radish (grated), Warm Water, Salt (optional).
Method : Knead 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 or butter. Serve hot with Sarson ka Saag.