11 Rakshabandhan menu recipes
Rakshabandhan or Rakhi is almost around the corner. The festival that celebrates the beautiful bond of brothers and sisters is the perfect occasion to surprise your sibling with handmade delicacies. We are sharing with you 11 Rakhi special recipes that are delicious and easy to make:
1. Shahi paneer: Saute 2 onions (chopped ), 1 tbsp ginger-garlic paste and tomatoes until they are mushy. Cool them down, blend in a mixer grinder. Heat 2 tbsp oil on a pan. Cook cumin seeds until they splutter. Add the onion-tomato paste. To this add ½ tbsp coriander powder, ½ tsp chilli powder, ¼ tsp turmeric and 1 tbsp garam masala. Let this cook for 10 to 15 minutes. Add a little bit of water and then add paneer cubes. Add salt to taste. Cover the pan and let it cook for another 5 minutes. Garnish it with fresh cream and coriander.
2. Kachori: Knead a smooth dough using maida. For the filling, add ½ cup moong dal in a bowl. Soak moong dal for 2 to 3 hours. Grind it coarse in a mixer grinder. Heat a pan and add ¼ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, 1 tsp crushed fennel seeds, ½ tsp dry ginger powder and 1 tsp dry mango powder. Stir so that it doesn’t burn and add moong dal paste. Add salt as per taste. Now, make small balls and using a rolling pin flatten them. Now put the stuffing on the dough and deep fry it.
3. Pav bhaji: In a pressure cooker, take cauliflower florets, potatoes, carrots and french beans. You can take any vegetable you like. After 2 to 3 whistles, switch off the pressure cooker. Once it cools down, drain water and blend it in a mixer grinder. Now, on a pan heat 2 to 3 tbsp butter, add cumin seeds and let it splutter. Saute onion and ginger-garlic paste. Now add all the mashed vegetables. Add ¼ tsp turmeric powder, ½ tsp red chilli powder, and 1 tsp coriander powder. Add salt to taste. Let this cook for 10 to 15 minutes. Garnish the bhaji with loads of butter on top and chopped onions. Serve it with pav buns.
4. Sarson ka saag: Thoroughly clean mustard leaves, spinach and bathua. In a pressure cooker, put the mustard leaves, spinach, bathua, green chillies, chopped ginger and garlic, onions and tomatoes. After 3 whistles, switch off the pressure cooker. Let it cool and blend it coarsely in a mixie. For tempering, on a pan heat 2 tbsp oil, add dried green chillies, ⅛ tsp asafetida, chopped onions and 1 tbsp garam masala. Now, add the pasta and mix it well. Cook it for 20 minutes. Serve it with dollops of ghee.
5. Palak paneer: Boil one bunch of spinach in a pot. Once it cools down, drain water and blend it in a mixie. On a pan, heat 2 tbsp oil, saute onion and ginger-garlic paste. Add tomatoes until they are soft. Now, add a pinch of turmeric, chilli powder and coriander powder. Now, add the paste. Cook for 10 to 15 minutes. Add water if needed. Add paneer cubes and add salt as per your preference. Cook for 2 to 3 minutes. Garnish it with fresh cream.
6. Cocktail idlis: Soak 4 cups of rice and 1 cup of black gram dal for 2 hours. Grind them in a mixer grinder. Make sure you use a big jar or fill half the jar. Now, leave the batter overnight to ferment. Next day, add salt. Grease idli plates with oil and pour the batter in them and steam for 15 min. Now, cut idlis into small cubes. Heat a pan with 2 tbsp oil, 1/4 teaspoon mustard seeds, a pinch of asafoetida and 1/8 teaspoon turmeric powder. Saute well. Serve them hot with chutney.
7. Dahi Bhalla: Soak ½ cup urad dal and 4 tbsp moong dal overnight. Grind them along with ½ tsp cumin seeds, chopped ginger and 2 to 3 tbsp of water. Add salt and stir the batter briskly for a couple of minutes. Heat a deep pan for frying. Pour ladleful of the batter in the oil and cook until light brown. Soak them water and 25 minutes. In a bowl take curd, beat it smooth and add bhallas. Then add mashed potatoes, boiled chickpeas, salt and pepper, and dry mango powder. Mix them well and serve it on papdis and top them with curd, green chutney, tamarind chutney, and pomegranate.
8. Cupcakes: In a bowl combine all-purpose flour, baking soda, and sugar. Whip together egg whites, vanilla essence and oil in a mixie. Now, with a spatula combine the flour mixture with the egg mix. Pour batter into greased muffin tins, filling to half. Bake at 180 C till they are done. Serve with strawberries and powdered sugar on top.
9. Dhokla: Soak black gram dal for two hours. Grind the soaked dal in a mixer. Then add salt, curd, ginger-garlic paste, green chilli paste and turmeric powder. In idli plates, pour the batter and steam. Serve it hot with green chutney. You can also serve it with a tempering of mustard seeds and red chillies.
10. Barfi: Grind cashew nuts in a mixer-grinder into a fine powder. On a non-stick pan, heat water and add sugar, and saffron. Cook until the syrup thickens. Now, add cardamom powder and the cashew nuts powder. Cook for about 3 to 5 minutes. Let it cool to room temperature. Knead the mixture a bit. Spread the mixture into a burfi tray, garnish with silver vark and let it set.
11. Coconut ladoo: Take a fresh coconut. Take out the white part and grind it in a mixer grinder. On a pan add 1 cup of milk and ¾ cup of sugar to the coconut powder. Keep stirring till the mixture gets crumbly. Now, cool the mixture and add ¼ tsp cardamom powder. Now, make ladoos with gentle hands. Garnish the ladoos with chopped dry fruits like pistachio and almonds.
We hope this Raksha Bandhan you will make your sibling feel special. All you need is a good mixer grinder to get you started. If you are looking for a mixer grinder online, check these models.