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.

Ingredients

• 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

Method

1. Pick, wash and soak rice and urad dal for at least 30-45 minutes. Chop green chilies and grate ginger and keep aside.
2. 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.
3. 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
4. Remove it in a serving bowl and serve.

Wadiyan 

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 

Ingredients

• 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

 

Method

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.

Ingredients

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

 

Method

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