Baisakhi 2026: Follow these three easy recipes to make delicious dishes

As Baisakhi arrives therersquos a certain warmth that naturally fills the air with new beginnings shared laughter and meals that bring everyone a little closerItrsquos one of those festivals where food isnrsquot just about indulgence but about memories of family kitchens festive gatherings and recipes passed down or rediscovered Adding to that spirit Chef Roopa Nabar in collaboration with TTK Prestige brings together a set of three recipes that feel both rooted and refreshingly easy to recreateAmritsari CholeIngredients1 cup dried chickpeas soaked in 4 cups water for 8 hoursFor cooking chickpeas1 inch cinnamon2 black cardamoms3 cloves1 bay leaf1 teaspoon crushed ginger12 teaspoon black salt1 teaspoon tea powder tied in muslin clothFor masala3 tablespoons oil1 small onion finely chopped12 cup tomato puree1 teaspoon Kashmiri chilli powder1 teaspoon dhania jeera powder1 teaspoon fennel powder1 teaspoon amchur powder12 teaspoon garam masala2 green chillies slit1 inch ginger juliennesSalt to tasteChopped coriander for garnishingMethod1 Rinse chickpeas and cook in a Prestige Svachh pressure cooker along with cinnamon black cardamom cloves bay leaf crushed ginger black salt tea powder potli and 3 cups water Cook under pressure for 8 minutes2 Strain chickpeas discard the tea powder potli and reserve the stock3 Heat oil in a ceraglide duo kadai add finely chopped onion and sauteacute till brown4 Add tomato puree and cook till oil separates5 Add all the powdered masalas sauteacute for 2 minutes on medium flame Add cooked chickpeas cook further for 4 minutes then add salt green chillies and 2 cups stock Cover and cook for 10 minutes on low flame6 Adjust the consistency as desired by adding more stock7 Garnish with ginger juliennes and chopped corianderZarda PulaoIngredients1 12 cups sugar1 cup basmati rice soaked1 tablespoon lemon juice12 cup ghee2ndash3 cloves12 teaspoon green cardamom powder1 tablespoon saffron soaked in warm milk1 tablespoon almond slivers1 tablespoon dry coconut chips1 tablespoon pistachios1 tablespoon raisinsMethod1 Dissolve sugar in half a cup of water and keep aside Add lemon juice to it2 Reserve 1 tablespoon ghee and heat the remaining ghee in a ceraglide duo kadai Add cloves and rice sauteacute for 2 minutes over medium heat Add 2 cups hot water mix well and bring to a boil Cover and simmer for 10ndash15 minutes Add sugar syrup and stir well3 Add cardamom powder and saffron milk Mix well cover and cook till dry4 In a ceraglide duo kadai add remaining ghee and fry the dry fruits and coconut chips till golden brown Set aside5 Mix the dry fruits into the rice cover and cook for 2ndash3 minutes6 Serve hotPaneer Hariyali TikkaIngredients250 grams cottage cheese paneer12 bunch fresh coriander leaves14 bunch fresh mint leaves1 teaspoon dried fenugreek leaves kasuri methi2 tablespoons oil for grilling1 teaspoon cumin seeds1 green capsicum1 medium tomato1 medium onion3 green chillies10ndash12 cashewnuts1 12 teaspoons gram flour besan14 teaspoon turmeric powder14 cup yogurtSalt to taste34 teaspoon carom seeds ajwain1 teaspoon ginger garlic paste2 tablespoons mustard oil1 teaspoon garam masala powder3 tablespoons fresh creamChaat masala for sprinklingMethod1 Dry roast fenugreek leaves in a ceraglide duo pan for a minute Transfer into a Prestige Matcho mixer grinder jar and grind into a coarse powder Set aside2 Heat 2 tablespoons of oil in a ceraglide duo kadai Add cumin seeds and sauteacute for a minute3 Roughly chop green chillies and add to the pan along with cashew nuts Sauteacute for a minute4 Add gram flour mix well and sauteacute5 Roughly chop coriander and mint leaves and add to the pan Mix well and add turmeric powder Cook for a minute Transfer into a mixer grinder jar Add yogurt and grind into a fine paste6 Transfer the green paste into a bowl Add salt carom seeds ginger garlic paste mustard oil ground fenugreek leaves and garam masala powder Whisk well Add cream and whisk again7 Cut paneer into cubes and add to the marinade Mix gently8 Deseed capsicum and tomato and cut into cubes Quarter onion and separate layers Add to the mixture9 Thread onto skewers in this order paneer onion tomato capsicum Repeat and end with paneer10 Heat oil in a nonstick omega grill pan Place skewers and apply leftover marinade on top Grill till evenly cooked on all sides11 Transfer to a serving plate sprinkle chaat masala and serve hotWhether itrsquos the comfort of chole the sweetness of zarda pulao or the freshness of hariyali tikka each dish adds its own note to the celebration And in the end thatrsquos what festivals like Baisakhi are really about good food easy conversations and moments yoursquoll want to come back to year after year