Cook A Full Baisakhi Meal Using Just One Pressure Cooker

Even though festivals are what keep you working hard all the time, your busy lives merely give you time to cook festive spreads at home for a fun celebration. With Baisakhi not too far away, you want to host your social circle for the same, and there is so much to do, right? Using a pressure cooker to cook all the Baisakhi festive foods can solve all your problems.

When daily life gets super busy, and you have less time to cook a festive Baisakhi spread, and you have no idea how to handle all the cooking stress so you can tend to your guests faster, a pressure cooker can help you in multiple ways. From Baisakhi desserts to meals, this particular appliance can save you time. Before we get into the details, for those who don’t know, Baisakhi, also known as Vaisakhi, is a spring harvest festival celebrated annually on 13 April. In Punjab, the day also commemorates the birth of the Sikh Khalsa by Guru Gobind Singh on this very day. Because of this double significance, Baisakhi is considered to be one of the most important festivals of the Punjab and greater North Indian region—as well as all the places where the Punjabi and Sikh diaspora live today in the world.  

A significant activity on Baisakhi is the harvest of rabi or winter crops. Offering gratitude and praying for better harvests each year, the farmers hail God. On this special day, there are bound to be delectable specialities being cooked up. From savoury to sweet, a plethora of delicacies fill up the Baisakhi spread. Here are some traditional recipes that you cannot miss out on this day, which you can cook using a pressure cooker only!

Kada Prasad

Prasad or parshad is a holy sweet offering made to God in several places of worship, like temples, gurudwaras, etc. In the case of Sikhs, the holy parshad consists of a thick, crumbly and sweet atta halwa. The wheat flour pudding is prepared with oodles of ghee, sugar and devotion. The ratio of flour to ghee is 1:1, which is the reason behind the smooth and melt-in-mouth texture when you use a pressure cooker to cook this Baisakhi festival dish. The typical kada prasad of Gurudwaras is mostly served plain and simple without any dry fruits or raisins topping. However, one can experiment with toppings and ingredients while making it at home, using a pressure cooker.

Meethe Chawal

Aromatic and rich with dry fruits, sweet rice is a popular delicacy enjoyed during the festive occasion of Baisakhi. The preparation involves slow-cooking rice in a pressure cooker instead of a kadai with a blend of warm spices like cardamom, cloves, and cinnamon. A generous drizzle of sugar syrup is then added to infuse sweetness, while the addition of saffron (kesar) imparts a beautiful golden colour.

Rajma Chawal

This dish is the epitome of comfort food. Rajma beans are first cooked with garlic, ginger, and green chillies and then simmered in a mouth-watering curry infused with the flavours of cumin seeds, cardamom, onions, and an abundance of red chillies. Using a pressure cooker until the rajma is soft and slightly mushy, you can pair it with a bowl of steaming rice or some fragrant jeera pulao, and you’re in for a treat this Baisakhi!

Dal Makhani

Dal makhani in Punjab is a must-have at every festive feast, including Baisakhi.  This creamy and flavourful lentil dish is a regular feature on Indian restaurant menus and dinner tables. And now, you too can master the art of making restaurant-style dal makhani at home. Slow-cook urad dal with ginger, cumin, tomato puree, kasoori methi, and butter in a pressure cooker and finally, add a dollop of cream for that extra richness. This way, you also save time and can mingle with your guests while cooking a Baiskahi spread. 

Besan Kadhi

Enjoy a burst of flavours with the classic besan kadhi, a popular North Indian dish that’s sure to tantalise your taste buds. Indulge in the tangy and creamy flavours of this dish that’s perfect to be paired with a bowl of steaming hot rice. Made with besan pakodas dipped in a delicious gravy of yoghurt and tempered with aromatic spices like cumin, mustard seeds, and curry leaves, this kadhi is sure to be a hit with your family and friends. If you prefer a bit of heat, add some red chilli powder or green chillies to give it an extra kick. Make sure to set your timer for the pressure cooker for 2 whistles.

Roh Di Kheer

The traditional Punjabi dessert of roh di kheer, also known as ras ki kheer, is a sweet dish featuring fragrant basmati rice slowly simmered in the freshly squeezed juice of sugarcane, culminating in a rich and aromatic flavour that will leave your taste buds dancing with joy. Instead of using a deep-pot or pan, try making it a pressure cooker to save time by simmering the mixture for 3-4 whistles. Serving this to your guests can be an impressive way to celebrate Baisakhi. 

Pindi Chole

Instead of cooking everything separately in a pan, you may put soaked chickpeas, chopped onions, tomatoes, ginger-garlic paste, spices, salt, and water right into the pressure cooker. Instead of sautéing for an extended period of time, mix everything and cook for about 25-30 minutes, or until the chole is soft. Pindi chole is another name for Punjabi chole masala because of the dish’s prominence in the Rawalpindi region of Pakistan. This one-pot technique minimises steps and cleaning while still providing a rich, comforting flavour that’s easy to prepare amidst the hectic work-life balance and Baisakhi celebrations at home.

Sarson Ka Saag

Sarson ka saag is known for its smooth texture, and it’s not just the mustard leaves but other greens too. Leafy greens like palak, bathua, and methi are also added to the saag in a lesser quantity. It not only adds to the nutritional value of the saag but also makes it tastier and smoother. Using a pressure cooker to cook this delicacy takes only a few minutes and can help you to prepare for the Baisakhi festival better. The yellow-coloured plants are also an essential part of Baisakhi as Punjabi households are known to pair the rich sarson ka saag with makki ki roti. Garnished with a generous amount of ghee on top and paired with gud (jaggery), you have to fill your heart and tummy with this Punjabi goodness. All you need to do is mash and churn it in a blender first and then pour the mixture into the pressure cooker with 3-4 whistles.