Baisakhi Festival falls on April 14th and marks the beginning of the solar year. People of North India, particularly Punjab thank God for good harvest. At Radison Gurugram Udyog Vihar , Restaurant which is named as CAFE NH -8 , Baisakhi was celebrated in traditional way … with a Baisakhi special Food Festival which had all flavors of Land of Five Rivers – Punjab and Flavor of celebrations to welcome new Harvest …
Radisson Gurugram Udhyog Vihar shared Baisakhi special recipes right from the Heart of Punjab : Three distinctive flavors of Punjab …
Urad Dal ki Khichadi
Tasty Khichadi Made with whole black urad dal and rice specially for lohri, a traditional Punjabi Dish as made in home of Punjab during winters.
- Urad dal whole black gram) – 3/4 cup
- Rice – 1 cup
- Ginger grated – 1 tbsp
- Green chillies – 1tbsp
- Jeera – 1 tsp
- Dry red chillies – 3
- Hing – ½ tsp
- Oil/ ghee – 2 tablespoon
- Salt – To taste
- Plain yoghurt – for serving
- Pick, wash and soak rice and urad dal for at least 30-45 minutes. Chop green chilies and grate ginger and keep aside.
- Heat 2 tablespoon of ghee in a pressure cooker, add asafetida, cumin, dry red chillies, once the spices start releasing the aroma add grated ginger and green chilies, mix well and fry for 2 minutes.
- Add the soaked urad dal and rice, mix well. Add water and salt and mix well.. Close the lid of the pressure cooker and let it cook until 2whistles
- Remove it in a serving bowl and serve.
A specialty food product from the land of delicious food, Amritsar. These special Amritsari Vadiyan are made from Urad dal soaked, ground to a paste and blended with coriander seeds, saunf (fennel seeds), black peppercorn, dried whole red chillies and cumin seeds. Add them to your favourite pulav or enjoy them infuse their flavour and aromatic magic in your favourite dishes… A taste that will leave a lasting effect on your palate.
Amritsari Aloo Wadi
- Potatoes 4 medium
- Dried urad dal nuggets 5-6
- Oil 4 tablespoons
- Onions 2 medium
- Ginger 2 inch piece
- Turmeric powder 1/2 teaspoon
- Coriander powder 2 teaspoons
- Cumin powder 1/2 teaspoon
- Salt to taste
- Red chilli powder 1/2 teaspoon
- Tomatoes pureed 2 large
- Garam masala powder 1/4 teaspoon
- Fresh coriander leaves chopped 1 tablespoon
Heat oil in a pressure cooker. Break the wadis, put into the cooker and saute. Cut potatoes into thick fingers. Chop onions and ginger finely in a chopper. Put this into the cooker and saute for 2-3 minutes.
Add potatoes, turmeric powder, coriander powder, cumin powder and salt and mix.Add 1 cup water. Add red chilli powder and tomato puree and mix well.
Add garam masala powder and mix well. Add coriander leaves and mix. Put the lid on the cooker and cook under pressure till 2-3 whistles are given out. Serve hot.
Chana Pindi Recipe
Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village. Though Rawal Pindi is no more in India , its part of Pakisthan , But flavour is still found in Villages of Punjab … Meal is not complete with this dish
The USP of this recipe is there is no onion or tomato used hence no chopping, grinding that’s makes this recipe super quick and easy. Dry pomegranate seeds is normally used in pindi chole to add sourness along with dry mango powder and the dark brown color is achieved from dry gooseberry (amla) or tea bag/leaves which is more popular options these days.
Chickpeas (Kabuli chana) soaked overnight – 200 Gms
Dried pomegranate seeds crushed – 20 Gms
Dry Amla – 35 Gms
Salt up to taste
Coriander seeds – 1 teaspoon
Black cardamom – 2 no.
Bay leaf – 2 no.
Cinnamon stick – 2 Medium
Clove – 4-6 no.
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon Or up to taste
Dry mango powder (Amchoor) – 1/2 teaspoon
Desi Ghee – 4 tablespoons
Cumin seeds – 1/2 teaspoon
Onions chopped – 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cumin powder – 2 teaspoons
Coriander powder – 1 teaspoon
Chana masala – 1- teaspoon
Tomatoes Puree – 3tablespoon
Green chillies chopped 2-3 no.
Garam masala powder – 1 teaspoon
Green coriander leaf – for garnish
Green chilli – for garnish
Boiled the soaked chana with dry amla and black cardamom till cook up to 95%.
Take a pot and heat the ghee and put whole spice and fried it.
Put chopped onion and brown it then add ginger garlic paste and other powder spices.
Put tomato puree and boiled it.
Add boiled chana and cook well on slow flame.
Serve with semi dry with garnish of fresh coriander and green chilli slice and enjoy with Nan, Amritsari Kulcha or Paratha