Basant Panchami, also known as Vasant Panchami is an Indian festival celebrated to mark the arrival of the Spring season after months of frosty winters. Different states celebrate it differently, however, the one thing that is similar in every variation of celebration is the inclusion of the color yellow -yellow clothes, yellow food, and even yellow sweets. The bright shade signifies the bloom of mustard flowers and therefore as a symbol of the ripening of Indian crops this color is considered auspicious and included in the festivities.
Like every other Indian festival, this one too comes with its own share of delicious preparations. And like every significant occasion, this time too, EazyDiner has got for you a collection of super simple Spring season-specific recipes to try out this Basant Panchami.
Chia Oats Breakfast Parfait
Gotta start somewhere so let's start with this no cooking required, vegan (if you choose to use non-dairy milk), and gluten-free breakfast preparation. Loaded with the goodness of whole grains & proteins, it’s super healthy, filling, and yummy too. Make it ahead of time and just ‘grab and go’ on those busy weekday mornings.
⅓ cup oats
1 tbsp chia seeds
½ cup milk of your choice (soy, coconut, almond, dairy)
1 cup Pineapple and/or mango chunks
1 tbsp honey
In a jar, soak the chia seeds in ¼ cup of milk. Refrigerate it overnight
In another jar soak the oats with the remaining milk. Feel free to add more or less depending on the consistency you like. Refrigerate it overnight
Cut one pineapple/mango into bite-size chunks and freeze it along with a banana (with the skin)
In the morning- Give the refrigerated chia seeds and oats a stir. Add more milk if you would like.
Peel the banana and blend the frozen banana and pineapple/mango chunks in a blender. Keep this nicecream aside.
Layer the parfait- In a glass of your choice, first pour in the chia. Then pour in the nicecream. Add in the oats. Add in fresh fruit chunks. Add in honey and garnish it with sliced almonds. It's ready to eat.
Grab and go- In a jar, add chia seeds, oats, and milk the previous night. In the morning add freshly cut banana and pineapple/mango chunks. Pour some honey and garnish with almonds. Ready to go.
This is a melt in the mouth, smooth, spiced & seasoned gram flour rolls. khandvi is a delicious healthy snack from the Gujarati cuisine allowing guilt-free indulgence.
1 cup besan (gram flour) or 100 grams besan
¾ cup sour curd, about 150 grams (dairy or vegan curd)
2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas)
1 teaspoon ginger + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
¼ teaspoon turmeric powder
⅔ teaspoon salt or add as required
1 pinch asafoetida
2 tablespoons fresh grated coconut
2 tablespoons chopped coriander leaves
For The Khandvi Tempering/Seasoning
1 tablespoon oil
8 to 10 curry leaves
1 teaspoon mustard seeds
2 teaspoons white sesame seeds
1 teaspoon green chili, chopped or ½ red chili powder
Take the curd in a bowl. Add water and stir well till smooth. Then add ginger-green chili paste, turmeric powder, asafoetida, and salt.
Add the gram flour/besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter, without any lumps.
In a separate bowl, mix together chopped coriander leaves and grated coconut. Keep aside.
Pour the batter in a saucepan or a broad frying pan. Switch on the stovetop and keep the flame to the lowest. Keep stirring continuously to allow the thickening of the batter.
Stir continuously to avoid the formation of lump and to prevent the batter to stick to the bottom of the pan.
Once done, quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula.
Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. Cut in strips and start rolling.
Arrange the khandvi rolls next to each other or stack them up neatly on a plate or tray.
Heat oil in a pan or wok and crackle some mustard seeds in it. Then add curry leaves, green chilies, and fry for a few seconds. Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
Serve khandvi with coriander chutney or any other chutney of choice.
Super easy recipe you can make within minutes and by using old leftover rice. To make this classic recipe a healthy one, you can use cooked brown rice, quinoa, millet, or even boiled and riced cauliflower.
1.5 to 2 cups (237 g) cooked rice
1 tsp oil
1/2 tsp black mustard seeds
8 to 10 curry leaves
2-3 tbsp (2 tbsp) toasted cashews or peanuts (optional)
1/2 to 3/4 tsp turmeric
1/3 tsp more red pepper flakes or 2 broken red chilies
2 tbsp lemon juice
coriander leaves for garnish
Cook the rice, fluff and keep aside or let the rice or other cooked grains you plan to use, come to room temp.
Heat oil in a skillet over medium heat. When the oil is hot, add mustard seeds and let them start to sizzle.
Add curry leaves and wait for a few seconds. Add turmeric and red pepper flakes and mix in. Reduce heat to medium-low. At this point, you can add roasted nuts(cashews or peanuts) or peas or both and mix in.
Add a splash of water to reduce the temperature of the pan. then add the lemon juice.
Add in the rice and mix it well. Cook for 2 mins. Taste and adjust salt and lemon. Cover and take off heat. Let it sit for 2 mins before serving. Garnish with coriander and enjoy!
Also known as Kesari Bhaat, this is a quick mouth-melting South Indian dessert made of semolina, sugar, ghee, and nuts. This recipe will yield you delicious, flavorful, soft, and fluffy Rava Kesari in just under 25 mins.
1 cup semolina
or fine Rava or suji
¾ to 1 cup sugar
2 ½ cups water
¼ teaspoon cardamom powder or elaichi powder
2 pinches natural Kesari color or saffron strands
5 to 6 tablespoons GHEE or clarified butter
Heat 2 tbsp ghee in a heavy bottom pot and fry cashews until light golden. Then add raisins and fry until they swell up. Remove to a plate and set aside.
In the same ghee add the Rava and fry on low to medium heat until aromatic and crunchy. Do not brown or discolor the rava otherwise the aroma of the rava Kesari will change.
While the rava is getting roasted, pour water into another pot and bring it to a boil. Once the water turns boiling hot, slowly pour it into the rava by consistently stirring to prevent lumps. The water will be absorbed by the semolina soon. Keep stirring and make sure there are no lumps.
When you see there is no excess water in the pan, then cover and cook on a low flame for 2 to 3 mins. This is just to ensure rava is cooked completely and turns fluffy.
Add sugar and mix well until it dissolves and the entire mixture turns gooey. Keep stirring and cook until the mixture thickens and the moisture is evaporated.
Then sprinkle cardamom powder, saffron, and ghee. Mix well and cook for 2 to 3 mins until the mixture starts leaving the sides of the pan. Cover and rest for 2 to 4 mins.
Grease a mold or round cup and then scoop some Rava Kesari into it. Level the top. Invert the bowl or mold to a plate.
In Indian cooking, rice is literally a blessing. There is so much that you can do with this simple ingredient. We use it for holy purposes but it can also be used to whip up a quick pulao or khichdi when hunger pangs start to trouble you. As any Indian festival is incomplete without Kheer/Phirni, here is a delectable recipe of Kesari Phirni that you definitely must try making this Basant Panchami.
1-liter full-fat milk
3 tbsp white rice
1 tsp ghee
15-20 strands saffron
½ cup sugar
½ tsp rose water
Almond and Pistachio Slivers for Garnishing
Wash the rice with water 2-3 times until the water runs clear. Soak it in 1 cup of water for an hour.
Drain the water and add the rice to the small jar of a mixer grinder. Blend the rice to make a coarse paste. Add very little water if required. Keep scraping the sides of the jar while grinding.
Add ghee in a heavy bottom medium size pan. When the ghee is hot, add the milk. Then add the ground rice and saffron to the milk.
Keep stirring at regular intervals while cooking. It will take 40-50 minutes for the phirni to thicken. Keep in mind that it will further thicken on cooling.
Simmer the heat to low and cook till the milk is reduced to ½ and Phirni has reached the desired consistency (the consistency of Phirni should be like thick custard).
Add sugar and rose water to the pan.
Transfer the cooked phirni into serving bowls. Garnish with slivered almonds and pistachios. Chill for a few hours before serving.
Not technically a traditional Basant Panchami recipe, but this is the perfect spring drink to boost your immunity and enjoy the health benefits of Turmeric. It's ready in just 5 minutes and can be enjoyed warm or cold, in the morning or at bedtime.
1 cup almond milk, or any milk of your choice
¼ tsp turmeric powder
1 tbsp honey or a natural sweetener of your choice
⅛ tsp cardamom seeds, coarsely powdered
Add turmeric, choice of milk, natural sweetener, and powdered cardamom seeds either into a latte shaker or a blender.
Shake or blend until the ingredients have completely blended.
Pour it into a glass or a mug and enjoy the drink as you heal your body.
If you like it warm, heat the milk until lukewarm.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.