SOME DELICIOUS BAISAKHI RECIPES

BAISAKHI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

CHATPATA BABY POTATO

Ingredients                                                            Quantity
Baby Potatoes, boiled and peeled                      12
Coriander Seeds                                                    1 tbs
Cumin seeds                                                           1 tbs
Fennel seeds                                                           1/2 tbs
Whole Black Peppercorns                                   1/2 tbs
Dry Red Chillies                                                      2
Asafoetida                                                                a pinch Oil, as required
Ginger Garlic Paste                                                1-1/2 tbs
Tamarind Paste                                                      1-1/2 tbs
Sugar                                                                         1/4 tbs
Water                                                                        3 tbs
Salt                                                                             to taste
Coriander Leaves                                                     as required, chopped

Method:
Heat a heavy bottomed pan; add coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chilies. Roast them for few seconds.
Add the roasted dry masala in a mixer and turn them into a coarse powder.
Heat oil in a wok/kadhai, add asafoetida and after few seconds, add ginger garlic paste. Saute it properly for 1 to 2 minutes.
Add baby potato and cook them till the color turns golden brown.
Meanwhile, mix tamarind paste and sugar in water and add into the potatoes.
Add salt to taste and the roasted dry masala.
Mix and cook the Chatpata Aloo for 2 minutes more and serve hot.

GULAB LASSI

Ingredients                                        Quantity
Plain Yogurt (Curd)                               300 gm
Sugar                                                         50 gm
Water                                                         100 ml
Rose water                                                1 ml
Rose Petal                                                 10-15 leaves

Method:
In a large bowl add plain yogurt. Then mix it well using a whisk or hand blender until smooth
Add sugar, mix it well until the sugar is dissolved in the yogurt.

Now add water to thin out the lassi a bit.
Add rose water and few rose petal leaves.
Keep in fridge for chilling
Garnish with rose petal or as per your choice and serve cold

NUTTY BESAN LADDOO

Ingredient                                                 Quantity
Besan                                                                2 cup
Desi ghee                                                         1/2 cup
Sugar                                                                3/4 cup
Almond and Pista(crushed)                       ½ cup
Cashew and Peanuts (roasted and finely crushed)          ½ cup
Cardamom                                                       3 pods

Method:
Grind sugar and cardamom seeds separately into a fine powder and set aside.
Heat the ghee in a heavy bottomed pan. Add the besan and stir
Keep on stirring and continue to roast for 8 -10 minutes on a low flame, till a nice aroma comes out of it.
Turn off the flame. Add the crushed nuts and mix well.
Let it cool a bit and add sugar powder and cardamom powder. Mix very well.
When the mixture is warm enough to handle, make into laddoos
Let them cool completely and store in an airtight container for 4-5 days

NAVRATAN KHEER

Ingredient                                                 Quantity
White Pumpkin (lauki)                                  1 kg
Sabudana                                                         100 gms
Milk                                                                  2 lts
Sugar                                                               200 gms
Khoya (paste)                                                150 gms
Seasonal Fruits, finely chopped
Pomegranate for the garnish

Method
Scrape lauki lightly and grate.
In a bowl, soak sabudana in water for about half an hour.
Boil the grated pumpkin in at least ½ litre of milk for about 10 mins. When cool, make into a paste.
Cook the remaining milk with sugar. Then add lauki paste, soaked sabudana and khoya.
Allow it to cook till it reduces to almost half of its volume and reaches a smooth texture. Remove from heat and allow it to cool.
Add chopped fruits to the kheer. Refrigerate for at least 2 hours.
Serve chilled, garnish with Kabuli anardana and nuts of your choice.