There isn't just one but three major harvesting festivals approaching this month. Baisakhi (celebrated in Punjab), Bihu (celebrated in Assam) and Vishu (celebrated in Kerala) are just a couple of days away. And what better way to celebrate than indulge in lip-smacking food! We bring to you three delicious recipes which you can try this festive season:
Baisakhi Recipe Paneer Khurchan (serves 4)
Ingredients
800 gms of paneer
3 gms of cumin seeds
5 gms of chopped garlic
2 no of onions
½ no of bell pepper
150 ml of tomato puree
3 tbsp of onion tomato masala
1 pinch of garam masala powder
10 gms of chopped coriander leaves
1 tbsp of kasoori methi
3 tbsp of lemon juice
Salt to taste
3 tbsp of oil
Method
1. Heat oil in pan.
2. Add chopped garlic, onion, cumin seeds and bell pepper. Saute them for a while.
3. Add onion tomato masala, tomato puree and salt.
4. Cook for a minute on high heat and add paneer cubes. Mix gently.
5. Add a pinch of kasoori methi and garam masala.
6. Garnish with coriander leaves and lemon slices.
**
Bihu Recipe Fish Pitika
Ingredients
500 gms of rohu fish
2 tbsp of mustard paste
6-8 pods of garlic
2 tbsp of lemon juice
2 chopped green chillies
2 tbsp of mustard oil
1 no of banana leaf
Method
1. Wash the Banana leaf and oil it slightly.
2. Wrap the fish in banana leaf and keep in water for steaming.
3. Once cooked, remove skin and bones of fish and mash the fish.
4. Add salt to taste in the mashed fish.
5. Now, heat oil in pan and add garlic and mustard paste.
6. Fry on low flame for a minute.
7. Mix this with the mashed fish and add chopped chillies and lemon juice.
8. Mix properly and serve hot.
**
Bitter Gourd Theeyal
Ingredients
2 no of medium sized bitter gourd
1/2 tsp of turmeric powder
1 cup of grated coconut
1 thinly sliced shallot
1 tbsp ginger pieces (thinly sliced)
4 no of dry red chilies
1 tsp of coriander seeds
1/8 tsp of methi seeds
1/8 tsp of cumin seeds
4 no of green chilies
1 tbsp of tamarind paste
1 bunch of curry leaves
Salt to taste
Oil
Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
1 small thinly sliced shallot
1 pinch of methi seeds
Few curry leaves
2 no of dry red chilies
Method
1. Cut the bitter gourd into thin slices.
2. Cook in oven with water, turmeric powder and salt to taste. Remove it when its half done.
3. Meanwhile, dry roast the grated coconut till brown and keep aside.
4. Also dry roast the red chilies, coriander powder, methi seeds and cumin seeds. Keep aside.
5. Sauté the shallots and ginger pieces and fry till they turn brown.
6. Make smooth paste of all fried ingredients by grinding them with some water.
7. Sauté bitter gourd pieces along with slit green chillies.
8. Once, sautéed, add the ground spice paste to this.
9. Mix tamarind paste, curry leaves and salt and a cup of water to the pan and stir well.
10. Cook till the gravy thickens.
For Seasoning
1. Heat oil in pan and crack mustard seeds in it.
2. Once mustard seeds splutter, add other seasoning ingredients and fry well.
3. Add this to the prepared gravy.
Ingredients
800 gms of paneer
3 gms of cumin seeds
5 gms of chopped garlic
2 no of onions
½ no of bell pepper
150 ml of tomato puree
3 tbsp of onion tomato masala
1 pinch of garam masala powder
10 gms of chopped coriander leaves
1 tbsp of kasoori methi
3 tbsp of lemon juice
Salt to taste
3 tbsp of oil
Method
1. Heat oil in pan.
2. Add chopped garlic, onion, cumin seeds and bell pepper. Saute them for a while.
3. Add onion tomato masala, tomato puree and salt.
4. Cook for a minute on high heat and add paneer cubes. Mix gently.
5. Add a pinch of kasoori methi and garam masala.
6. Garnish with coriander leaves and lemon slices.
**
Bihu Recipe Fish Pitika
Ingredients
500 gms of rohu fish
2 tbsp of mustard paste
6-8 pods of garlic
2 tbsp of lemon juice
2 chopped green chillies
2 tbsp of mustard oil
1 no of banana leaf
Method
1. Wash the Banana leaf and oil it slightly.
2. Wrap the fish in banana leaf and keep in water for steaming.
3. Once cooked, remove skin and bones of fish and mash the fish.
4. Add salt to taste in the mashed fish.
5. Now, heat oil in pan and add garlic and mustard paste.
6. Fry on low flame for a minute.
7. Mix this with the mashed fish and add chopped chillies and lemon juice.
8. Mix properly and serve hot.
**
Ingredients
2 no of medium sized bitter gourd
1/2 tsp of turmeric powder
1 cup of grated coconut
1 thinly sliced shallot
1 tbsp ginger pieces (thinly sliced)
4 no of dry red chilies
1 tsp of coriander seeds
1/8 tsp of methi seeds
1/8 tsp of cumin seeds
4 no of green chilies
1 tbsp of tamarind paste
1 bunch of curry leaves
Salt to taste
Oil
Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
1 small thinly sliced shallot
1 pinch of methi seeds
Few curry leaves
2 no of dry red chilies
Method
1. Cut the bitter gourd into thin slices.
2. Cook in oven with water, turmeric powder and salt to taste. Remove it when its half done.
3. Meanwhile, dry roast the grated coconut till brown and keep aside.
4. Also dry roast the red chilies, coriander powder, methi seeds and cumin seeds. Keep aside.
5. Sauté the shallots and ginger pieces and fry till they turn brown.
6. Make smooth paste of all fried ingredients by grinding them with some water.
7. Sauté bitter gourd pieces along with slit green chillies.
8. Once, sautéed, add the ground spice paste to this.
9. Mix tamarind paste, curry leaves and salt and a cup of water to the pan and stir well.
10. Cook till the gravy thickens.
For Seasoning
1. Heat oil in pan and crack mustard seeds in it.
2. Once mustard seeds splutter, add other seasoning ingredients and fry well.
3. Add this to the prepared gravy.
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