By Ranita Ray
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Guru Gobind Singh, the tenth Guru of Sikhism, founded the Khalsa Panth, or "order of the free/pure ones," on Baisakhi in 1699. Baisakhi or Vaisakhi ushers happiness to Punjab. The harvest celebration is also the Sikh New Year. Rich Punjabi cuisine enhances its many celebrations, and one must try 12 best recipes.
Sarso saag, or mustard greens, a Punjabi dish, is one of the oldest and choicest. In Punjab, it is cooked with desi ghee and eaten with makki ki roti.
This chargrilled soft cottage cheese nibble is the first vegetarian starter that comes to mind. Punjabi paneer tikka is a must-try on Baisakhi.
Punjabi black lentils and red kidney bean dish dal makhani are creamy. A thick sauce and enough malai or cream make the entrée delicious.
The Punjabi term for maize, makki, gives this cornmeal bread its name. Makki ki roti is best with sarso ka saag. Ajwain alleviates maize flour-induced dyspepsia.
Yoghurt makes the chicken tender and melt-in-your-mouth. After being skewered, the chicken is cooked evenly in the tandoor, infusing it with smoky, excellent flavour.
The Amritsari fish tikka, a popular street food, is named for its city of origin. The typical components include freshwater fish, ginger, garlic, ajwain, chilli powder, garam masala, etc.
Known as rajma, lal labia, and rāzmā, this vegetarian savoury curry is made with red kidney beans. It has a base of onions, tomatoes, garam masala, and chiles. Kasuri methi gives it the fragrance.
Maa ki dal (kali dal) is made from whole black grams. This dal dish has several variations. It's customizable. It's not rich or oily.
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Pindi chole is Punjabi chole masala. The dish's popularity in Rawalpindi, Pakistan, explains its name. It's a year-round staple in Punjabi cuisine, often served with all three meals.
The ideal way to start the day is with warm, crispy, flaky Amritsari kulcha. These kulchas or flatbreads contain ghee, onions, chillies, and coriander.
Punjabi lassi is made with yoghurt, cardamom, almonds, dried fruit, and fruit pulp. After removing the whey, the yoghurt is churned to the required consistency and natural thickness.
Panjiri is the most traditional Punjabi sweet. You'll need butter, sugar, cardamom, and floured toasted almonds to make it.
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