Step into the vibrant world of Baisakhi with our tantalizing menu, crafted to immerse you in the flavors and festivities of this joyous occasion. From traditional Punjabi delicacies to modern interpretations, each dish is a celebration of abundance, unity, and culinary heritage. Join us on a culinary journey that honors tradition while embracing innovation, as we invite you to indulge in the spirit of Baisakhi with every delightful bite.
Walnut Paneer Pasanda – Shumalia Chauhan
Ingredients
For the Stuffing : 250g paneer (cottage cheese), 3 tablespoon paneer, grated, 1 tablespoon coriander leaves, 1 green chili, 2 teaspoons mint leaves, 1 tablespoon raisins, 1 tablespoon California walnuts, chopped, Salt to taste, 1 Teaspoon mixed pickle
Slurry: 1/2 cup corn flour (corn starch), 4 tablespoons water
For gravy: 2 tablespoons ghee/oil, 1/2 inch ginger, 3-4 garlic cloves, 1 teaspoon chili powder, 3 green chilies, 1 teaspoon cumin seeds, 2 cardamoms, 3 cloves, 1-inch cinnamon, 2 small tomatoes, pureed, 2 onions, sliced (for fried onion paste), 1/2 cup California walnuts, 1 teaspoon garam masala, Salt to taste, 1 teaspoon coriander powder, 1 teaspoon Red Chili Powder, 1 tablespoon kasuri methi, Cream to decorate
Preparation
For onion paste: Heat 2 tablespoons of oil in a pan. Add 1 cup of sliced onions and a pinch of salt. Sauté on low heat until golden brown. Let the onions cool, then grind them into a paste with 3-4 tablespoons of water.
For paneer sandwiches
In a bowl, mix grated paneer, coriander leaves, green chili, mint leaves, raisins, chopped walnuts, salt, and mixed pickle. Set aside. Slice the paneer into triangles and then halve each triangle. Place the filling on one triangle and cover with another to make a sandwich. Press gently to seal. Repeat to make more sandwiches. In another bowl, make a corn flour slurry with water. Heat oil in a pan. Dip the paneer sandwiches in the batter and fry for 2 minutes on each side until light brown. Remove and set aside.
For gravy:
In a saucepan, combine tomatoes, walnuts, cinnamon, cardamom, cloves, ginger, garlic, and 1/2 cup water. Cook over medium-low heat until the tomatoes soften. Turn off the heat and grind the mixture. In another pan, heat 1 tablespoon of ghee. Add cumin seeds and let them splutter. Add green chili and tomato paste. Cook for 5-6 minutes until the oil separates. Add fried onion paste and sauté for another 3-4 minutes. Stir in turmeric powder, red chili powder, 1 cup water, and salt. Cook on low heat for 10 minutes until the oil separates. Sprinkle garam masala, sugar, and kasuri methi. Add paneer and cover with the gravy carefully. Garnish with cream and fresh coriander leaves.
California Walnuts Dal Tadka – Chef Varun Inamdar
Ingredients
For the Dal : 1 cup split pigeon peas, 1/4 cup California walnuts, roughly chopped, 1/4 cup onions, chopped, 1/4 cup tomatoes, chopped. 1 tablespoon green chilies, chopped, 1 teaspoon ginger-garlic paste, 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon salt to taste, 1/2 teaspoon garam masala
For the tempering : 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 2 dried red chilies, 1 spring curry leaves, 1 tablespoon ghee
Preparation
Rinse the dal thoroughly and soak it in warm water for 10 minutes. Drain the water and add the dal to a pressure cooker. Pour in 3 cups of water and add salt, California walnuts, onions, tomatoes, green chilies, ginger paste, red chili powder, garam masala, and turmeric powder. Stir well. Cook on medium heat until you hear 2 whistles from the pressure cooker. Let the steam release naturally, then open the lid and roughly mash the dal, leaving some texture. In another pan, heat ghee. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and red chilies. Pour this tempering into the prepared dal. Serve hot with rice!
California Walnut Rasmalai – Chef Varun Inamdar
Ingredients
For the chenna : 8 cups full cream milk, 1/4 cup lemon Juice, 1/4 cup water
For the California walnut milk syrup: 2 ½ cups California Walnut Milk, 3 tablespoons milk powder, 1/3 cup sugar, A few drops of yellow food grade color
Garnish: 1/8 teaspoon saffron strands, 1/2 teaspoon cardamom powder, Handful of California walnuts, chopped roughly
For the sugar syrup: 3 cups water, 1 cup Sugar
Preparation
For the chenna
Heat milk in a heavy-bottomed pan until it boils. Once boiling, add a mixture of lemon juice and water. Stir and turn off the flame. Strain the curdled milk using a muslin cloth and rinse the milk solids under running tap water. Let them cool. With the heel of your palm, knead the washed curd for 15 minutes until it becomes shiny and smooth. Divide the mixture into 12 balls and roll them into flattened discs.
For the syrup
In a heavy-bottomed pot, combine sugar and water and bring them to a boil. Once boiling, add the chenna balls to the syrup. Cover the pot with a lid and let it boil gently for 15 minutes. Turn off the heat and let the syrup and chenna cool down to room temperature.
For the California walnut milk syrup
In a heavy-bottomed pan, heat California walnut milk until it boils. Stir in sugar, yellow color, and milk powder. Once the sugar is dissolved, turn off the heat.
Assembly
Take the poached balls, gently press them to remove excess syrup, and then transfer them into the flavored California walnut milk. Garnish with saffron strands and crushed California walnuts. Serve chilled.
The post Baisakhi Delight: A Recipe to Celebrate the Festive Flavors! first appeared on Expresso Magazine.
The post Baisakhi Delight: A Recipe to Celebrate the Festive Flavors! appeared first on Expresso Magazine.
