5 recipes to celebrate Basant this year with



Saffron Strands
½ Cup Almonds Soaked Overnight
¼ Cup Pumpkin Seeds
¼ Cup Watermelon Seeds
¼ Cup Cantaloupe Seeds
10 Tablespoons Sugar
8 Cups Milk
½ Cup Cannabis Leaves
¼ Cup Water
1 Teaspoon Crushed Cardamom Seeds
½ Teaspoon Butter
½ Teaspoon Dried Red Rose Petals
2 Tablespoons Coarsely Crushed Pistachios
1 Teaspoon Freshly Crushed Peppercorns


Roast Saffron strands in a sauté pan and add them to four tablespoons of milk in a small dish. Set aside. Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds and water until it becomes a thick paste. Reduce milk to about six cups over low flame. Add the paste and sugar. Refrigerate for two, or more, hours. Crush the cannabis leaves and fry lightly in the butter. Bring the water to a rapid boil in a pan and add crushed cardamom seeds and cannabis leaves. Cover the pan and allow to brew for about ten minutes. Remove the cover, add dried rose petals and allow to cool. Add to the refrigerated milk mixture. Cool in a refrigerator. Blend lightly to create a froth. Pour into glasses. Add the saffron strands soaked in milk but do not stir. Garnish with pistachios and peppercorns.


2 Cups Coarse Sooji (Semolina)
2 Teaspoons Crushed Cardamom Seeds
14 Ounces Sweet Butter
4 Cups Water
4 Cups Sugar
Yellow Food Color
1 14-Ounce Can of Condensed Milk

Prepare syrup by boiling water with sugar and yellow food color at low flame. Roast dry sooji in a sauteuse together with the crushed cardamom seeds until the sooji changes color. This happens suddenly. Turn the flame to low and add syrup slowly. Cook on low flame until bubble begin to form. Add condensed milk. Cook on low flame until the butter separates and forms a glaze around the halwa. Do not garnish.



1 Teaspoon Safaid Zeera (Cumin)
1 Pound Boneless Goat Leg
1 Ounce Crushed Raw Papaya
1 Teaspoon Salt
1 Teaspoon Red Chilli Powder
1 Teaspoon Paprika
1 Teaspoon Coarsely Crushed Red Peppers
5 Tablespoons Cooking Oil for Marinade
5 Tablespoons Yoghurt

Roast cumin seeds and crush them into a fine powedery. Mix all ingredients, other than meat, in a bowl. Cut the meat into small cubes and add to the bowl. Let the meat sit in the marinade for two hours. Slide meat cubes laterally on the skewers, leaving a distance of about one inch between cubes. Barbecue on medium heat until cooked. Brush the cubes with melted ghee frequently. Serve with freshly cut raw onions.


1 29-Ounce Can of Tomato Puree
12 Curry Leaves
2 Tablespoons Red Chili Powder
1/3 Teaspoon Turmeric Powder
2 Tablespoons Sesame Seeds
4 Tablespoons of Oil
1 Teaspoon Salt
12 Large Green Peppers
10 Peeled Cloves of Garlic
1/2 Tablespoon Mustard Seeds (Rayee)
1 Tablespoon White Cumin Seeds
1 Tablespoon Nigella (Kalonji) Seeds
1/3 Tablespoon Fenugreek (Methi) Seeds

Boil one can of tomato puree and a half can of water. Add 12 curry leaves, 2 tablespoons of red chili powder, 1/3 teaspoon of turmeric powder, and 1 ½ tablespoons of sesame seeds. Cook on low flame. Fry 12 green peppers, 10 cloves of garlic, ½ tablespoon of mustard seeds, 1 tablespoon of Nigella seeds, 1 tablespoon of white cumin seeds, and 1/2 tablespoon of Fenugreek seeds in 4 tablespoons of oil, adding ingredients to cold oil. Pour fried items on tomato and water mixture. Add 1 teaspoon of salt at the end.


2 Tablespoons Oil
4 Cups of Saunf (Fennel Seed)
1/2 Cup Khopra (Coconut) Flakes
1 Cup Char Maghz (Poppy, Watermelon, Pumpkin, and Cucumber Seeds)
1/2 Cup Til (Sesame Seed)
1 Cup Dhana Dal (Split Roasted Coriander Seeds)
1 Cup Almonds
1/2 Cup Meethi Saunf (Sugar Coated Aniseed)
1/4 Cup Slivers of Chuara (Dried Dates)

Heat 2 tablespoons of oil in a frying pan. Add 4 cups of saunf. Sautee on medium flame until the saunf changes color. Remove the saunf and spread it in a large shallow plate. Dry roast 1/2 cup of khopra flakes in the same frying pan until they turn light golden in color. Add to the saunf. Dry roast 1 cup of char maghz on very low flame until their color changes to golden and they become round in shape. Add to the saunf. Dry roast 1/2 cup of til until the become larger in size and their color becomes light brown. Add to the saunf. Dry roast 1 cup of dhana dal until it becomes dark golden in color. Add to the saunf. Coarsley crush 1 cup of almonds and dry roast. Add to the saunf. Add 1/2 cup of meethi saunf to the saunf. Add 1/4 Cup Slivers of Chuara. Let the mixture cool. Store in airtight container.

All recipes are by the author himself