Baisakhi is a spring harvest festival of Vaisakhi which will be celebrated on 13 April. Baisakhi marks the Sikh new year and is celebrated with utmost zeal and enthusiasm. The festival marks major events in the history of Sikhism and there are grand celebrations which take place in North India. The day is celebrated as a thanksgiving day by farmers and they even offer thanks to God for the abundant harvest. Apart from dancing, singing, the festival is incomplete without yummy sumptuous traditional Punjabi food. Here we have a list of 10 best traditional Baisakhi dishes to feast on, take a look at it:

Chhole Kulcha is one of the most popular north Indian dishes that is prepared on the occasion of Baisakhi. This dish is savoured by people across the globe. To prepare this dish, one needs chickpeas (chhole) cooked well in tangy curry and Kuclha that are fluffy fried bread made from refined flour dough. The combination of spicy chhole and butterlicious kulcha is beyond amazing. The dish is prepared by Chef Pankaj, take a look at the recipe.

3/2 Cup Dry Green Peas
1/4 Cup Lemon Juice
1 Tsp White Salt
1/4 Tsp Turmeric Powder
1 Cup Tomato Chopped
1/2 Cup Green Coriander Leaves Chopped
1 Cup Onion Chopped
2 Tsp Green Chili Chopped
1/2 Tsp Mango Powder Amchoor

One needs to soak the dry Peas in water Overnight. Add dry Peas, water, salt, Soda and turmeric powder in a cooker. Mash boiled chole add onion, tomato, green chilli and mango powder, chat masala, salt, lemon juice and fresh coriander leaves.

Well, any Punjabi feast is incomplete without a lassi. This drink beats the summer heat and is loved by all. Lassi can also be favored with mango and rose flavors. Chef Sanjeev Kapoor has taught audiences various types of lassis right from mango lassi to lemon banana lassi, chatpati lassi, dhabbe ki lassi and much more.

400 g Plain Yogurt Chilled
1/4 cup Powdered Sugar
1 tsp Cardamom Powder
10-12 Tulsi Leaves

Whisk the yogurt, add powdered sugar and cardamom powder to it. Add tulsi leaves to the lassi. Pour the lassi in serving glasses and add ice cubes. Garnish it with malai, almonds, pistachio and dry rose petals.

Mutton curry is made with tender lamb meat spiced with onion tomato gravy. Add red chilies, fenugreek seeds, cumin seeds, mustard and fennel seeds, cardamom, ajwain, cloves, bay leaf, etc. The dish is served with lachchha parathas and naan. The dish is prepared by Sanjeev Kapoor.

2 pounds goat or sheep leg
4 tablespoons vegetable oil
2 large onions
2 large tomatoes
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 teaspoons garam masala powder
Salt

To prepare this yummy dish, Marinate the mutton, add the onions. Grind the onions into a smooth paste and now add tomatoes, garlic, and ginger pastes. Heat the oil in a frying pan and add the onion paste along with tomato paste and all the powdered spices. Next, add the mutton pieces to the masala add salt along with masala.

This recipe is prepared by Chef Gurdip. This is a sweet dish which is prepared by sweet rice and milk pudding which can be flavoured. One can add various kinds of dried fruits like apricots or anjeer, dried raisins, dried peaches and nuts like almonds and pistachios. Kheer can be served hot or cold.

1/4 cup rice, 50 grams, I used basmati rice
1 teaspoon ghee, also known as clarified butter
3-4 green cardamom pods, slightly crushed
1 litre whole milk
4-5 tablespoons sugar, 50-62.5 grams, adjust to taste
3 tablespoons chopped nuts, I used chopped cashews & almonds
1.5 teaspoons rosewater, optional

To prepare Kheer, rinse rice until water turns clear. Soak the rice in water. Add ghee in a pan and add the drained rice and green cardamom pods. Add milk to the pan and add sugar and nuts to it.

Chicken Tandoori is a common Indian appetizer that is an important dish in Punjabi cuisine. The dish is prepared by chef Rakhee. For preparing this dish, one needs to cook chicken pieces marinated in spices and curd in tandoor. It is served with a little bit of lime juice squeezed on top, along with onions and green chillies.

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yoghurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs

Heat the oil in a pan add coriander, cumin, turmeric, cayenne, garam masala and paprika. Whisk the cooled spice-oil mixture into the yoghurt, mix in the lemon juice, garlic, salt and ginger. Cut deep slashes and coat it with spices. Grill the chicken and serve with green chutney and onions.

Gud Ke laddoos are prepared during Baisakhi made from gud, semolina (suji),sugar, condensed milk and ghee or clarified butter. They are usually served cold after dinner.

⅓ cup sesame seeds or 50 grams sesame seeds (til)
¼ cup peanuts
¼ cup desiccated coconut
½ cup heaped powdered jaggery or grated jaggery or 100 grams jaggery
3 tablespoon water
¼ teaspoon cardamom powder
some oil for greasing the palms

Heat a pan and gud into it. Add peanuts and other dry fruits to it. Add 1/4 tsp cardamom powder mix well and form small balls.

Punjabi Kadhi is yet another lip-smacking curry prepared on the occasion of Baisakhi. It’s made from curd, gram flour and various spices. The dish can be served with crispy gram flour and onion pakoras dunked in it. The Kadhi can be enjoyed with plain basmati rice or lachchha parathas.

1 small to medium onion or ⅓ cup chopped onions
1 tablespoon chopped ginger
¾ to 1 tablespoon chopped garlic
8 to 10 fenugreek seeds (methi seeds)
2 green chillies, chopped
2 red chillies, broken
1 teaspoon cumin seeds
a generous pinch of asafoetida (hing)
8 to 10 curry leaves or 1 sprig curry leaves
2 tablespoons mustard oil

Take curd and add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd. Add water and blend the mixture well. In another pan or kadai, heat 2 tbsp mustard oil. Add cumin seeds, methi seeds and asafoetida. Later add chopped onion, chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Serve the punjabi kadhi with steamed rice.

Baisakhi feast is incomplete without Makkey ki roti with sarson ka saag. The dish is delicious, healthy and extremely nutritious. This dish is prepared by chef Sanjeev Kapoor.

750 gms sarson saag
250 gms palak saag
250 gms bathua saag
2 cups water with a pinch of salt
1 1/2 cup makki atta
4 Green chilli
25 gms ginger
2 Onions
6 Garlic cloves
100 gms ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder

For Makki ki Roti:
1/2 kg makki Atta
Water (for kneading)
Ghee (for frying)

Add the three saags, salt and water into pressure cooker & cook well. Mash saag in the cooker and add makki atta. Put back saag water and boil. Add green chillies & ginger, chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with ginger fried in ghee. To prepare Makki ki Roti, knead the makki atta and make rotis.

Pindi chana masala is a dry vegetarian dish prepared by cooking chickpeas in a paste with an assortment of spices like peppercorn, cardamom, cloves, bay leaves and cinnamon. Pindi chana is served with raw onion slices, tomato slices and green chillies.

3 teaspoons ginger-garlic paste or crushed ginger-garlic
½ teaspoon red chili powder
2 teaspoons coriander powder (ground coriander)
1 teaspoon garam masala powder
2 to 3 teaspoons chole masala (chana masala powder)
1 teaspoon dry mango powder (amchur)
2 tablespoons oil
salt as required
1 teaspoon lemon juice or add as required

In a pan heat oil and saute the ginger-garlic paste. Add spice powder, boiled chickpeas well. Lastly, add lemon juice to the chickpeas and mix it well. Serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri or even roti.

Butter chicken is a curry which is prepared by It has a lighter curry that is made up on mainly with onion tomato gravy and cooked in spices like turmeric (haldi), cinammon (daalchini), peppercorns, cardamom, cloves, cumin and garam masala. It is served with lachchha parathas and naan.

1 tablespoon oil
1 tablespoon butter
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
1 tablespoon garam masala
1 teaspoon or paprika, adjust to taste
1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
1 teaspoon
1 tsp salt
1/4 tsp black pepper
1 cup heavy cream sub for half & half or yogurt for low fat
Hot cooked rice and naan for serving

Heat a pan, add oil, onions and cook well. Add ginger and garlic and add chicken, tomato paste, and spices. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

Which is your favourite dish among these?

Get all the live updates on Coronavirus on ZEE5 News Section.