For Baisakhi 2025, we teamed up with Chef Swapnadeep Mukherjee,
Executive Chef at The Metropolitan Hotel & Spa, to bring you Baisakhi Special Recipes that are delicious, nostalgic, and perfect for the celebration.
At Food Trails with Tushita, we dive deep into the world of flavors. From street food delights to restaurant gems and home-style treasures, we bring festive tastes right to your screens.
Chatpata Baby Potato
Ingredients:
- 12 baby potatoes, boiled and peeled
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tbsp fennel seeds
- ½ tbsp whole black peppercorns
- 2 dry red chillies
- A pinch of asafoetida
- Oil as required
- 1½ tbsp ginger garlic paste
- 1½ tbsp tamarind paste
- ¼ tbsp sugar
- 3 tbsp water
- Salt to taste
- Chopped coriander leaves
Method:
- Roast coriander, cumin, fennel seeds, black pepper, and red chillies in a heavy pan for a few seconds.
- Grind the roasted spices to a coarse powder.
- Heat oil in a wok. Add asafoetida and then ginger garlic paste. Sauté for 1–2 minutes.
- Add baby potatoes. Fry until they turn golden.
- Mix tamarind paste and sugar in water. Pour over potatoes.
- Season with salt and add the coarse spice powder. Cook for 2 more minutes.
- Serve hot.
Gulab Lassi
Ingredients:
- 300 gm plain yogurt (curd)
- 50 gm sugar
- 100 ml water
- 1 ml rose water
- 10–15 rose petals
Method:
- Whisk the yogurt until smooth.
- Mix in sugar until dissolved.
- Add water to adjust consistency.
- Stir in rose water and rose petals.
- Chill in the refrigerator.
- Garnish and serve cold.
Nutty Besan Laddoo
Ingredients:
- 2 cups besan
- ½ cup desi ghee
- ¾ cup sugar
- ½ cup crushed almonds and pistachios
- ½ cup roasted and crushed cashews and peanuts
- 3 cardamom pods
Method:
- Grind sugar and cardamom seeds into a fine powder.
- Heat ghee in a heavy pan. Add besan and roast on low flame for 8–10 minutes until aromatic.
- Remove from heat. Mix in crushed nuts.
- Cool slightly and fold in the sugar-cardamom powder.
- While warm, shape the mixture into laddoos.
- Allow to cool completely before storing.
Navratan Kheer
Ingredients:
- 1 kg white pumpkin (lauki)
- 100 gm sabudana
- 2 litres milk
- 200 gm sugar
- 150 gm khoya (paste)
- Finely chopped seasonal fruits
- Pomegranate for garnish
Method:
- Lightly scrape and grate the lauki.
- Soak sabudana in water for 30 minutes.
- Boil grated lauki in ½ litre of milk for 10 minutes. Cool and blend into a paste.
- In another pan, bring the remaining milk and sugar to a boil. Add the lauki paste, sabudana, and khoya.
- Cook until the mixture reduces by half and becomes smooth.
- Cool, mix in chopped fruits, and refrigerate for 2 hours.
- Garnish with pomegranate and nuts. Serve chilled.
These Baisakhi special recipes are sure to add flavor and joy to your festivals. Enjoy cooking and sharing these delightful dishes with your loved ones.
