Recipes for Rakhi

Rakhi is festival to celebrate the bond between brothers and sisters. And no celebration is complete unless it is complimented with good food. Scroll down to explore some of the finest cuisines hand picked for Rakhi. Click here to refer these recipes in your friend's email.


2 tablespoons vegetable oil
2 cardamom seeds
1 large onion, chopped
pinch of cumin seed
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1/2 pound fresh spinach, chopped
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons salt
1 teaspoon cumin powder
1 teaspoon ground coriander
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves

Heat oil in saucepan and saute; chopped onion until they turn light brown. Add cardamom, cinnamon stick, cumin seed, bay leaves, cloves, ginger, sliced tomato, garlic and black pepper and saute; about 30 seconds. Add chopped spinach and saute;, stirring until it begins to change color. When it turns dark green add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteing. Add cream, cilantro, tomato puree, and cubes of cheese (paneer). Cook it well, stirring so it does not scorch. When cream boils, cook for another 1 1/2 minutes over high heat.

2) Dal ka Seera (Sweet dish)

500 gm Moong dal (green)
500 gm ghee
500 gm sugar
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Soak the dal for 5-6 hours.Wash well and remove the skins. Grind the dal finely in a electric grinder or mixie. Use minimum water. Put sugar and water in a pan and put to boil. Once the sugar dissolves add a few table spoons of milk. As the syrup boils the scum will rise. Remove with a strain. Boil till the syrup become sticky between the fingers. One thread should fall when poured from a tilted spoon. Keep aside.

In the heavy vessel heat the ghee and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till it turns golden brown in color, and ghee begins to separate. Pour the hot syrup, add elaichi and dissolved saffron. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed. Garnish with chopped dry fruit.

Serve hot.

3) Mixed Bhaji

Mixed vegetables : 2 cups
Cooking oil: 4 tsp
Ground turmeric : 1/2 tsp
Panchforan : 1 tsp
Salt to taste

Cauliflower, cabbage, bean, lau, sweet pumpkin, chichinga, Jhinga, green papaya, raddish, potato etc can be used to make the bhaji. Wash, peel or scrape vegetables if needed. Cut vegetables into thin slices. In a hot frying pan, saute 1 teaspoon panchforan in oil. When it starts to crackle, add vegetables, turmeric and salt. Stir, cook over a moderate heat for three minutes, then over a low heat until soft. Stir occasionally and don't add water.

4) Prawn Malaikari

Prawn / Shrimp:1 lbs
Cup Coconut Milk: 1 cup
Slitted Green Chili:4
Red Chili Powder:1 tsp
Medium Size Onion: 1 nos
Ginger Paste: 1 tbsp
Turmeric powder:1/2tsp
Whole Cardamom:2 nos
Bay Leaf:2 nos
Sugar:2 tsp
Whole Cloves:4 nos
Cooking Oil:50 gms
Cinnamon:1/2 "
Salt to taste

Wash and dive in the prawns. Rub some turmeric powder and add salt and turmeric on the prawns and keep aside. Chop the onions. Crush cardamom, cinnamon and cloves. Heat oil and fry onions until they turn light brown. Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes. Add the prawns and fry along with the spices for a few minutes. Add coconut milk, salt, sugar and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add green chillies. Close the cover for another 10 minutes. Serve hot with rice.

5) Banana Cutlets

6 Raw bananas
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1/4 cup fresh peas, boiled
1/4 cup beet root, boiled and finely chopped
1" piece ginger grated(optional)
1/2 tsp. turmeric powder
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1 tsp. Amchur
1-1/2 cups Breadcrumbs
oil to deep fry
salt to taste

Steam whole bananas along with their skins, till soft. Remove the skins. Mash while they are still hot and keep aside. Heat 2 tbsp. oil in a pan, add seeds and allow to splutter. Add asafoetida, coriander, mint, chillies, amchur, peas, ginger, and beet root. Mix this well with the mashed bananas. Add salt and other spices as well. Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till they turn golden brown. Drain and serve hot with green chutney or tamarind chutney or even tomato ketchup.

7) Dal Fry

1/4 cup toor dal
1/8 cup masoor dal
1/8 cup channa dal
1/4 cup yellow moong dal
3-4 green chillies
1/2 tsp. garlic grated
1/2 tsp. ginger grated
1/2 tbsp. lemon juice
2 stalks curry leaves
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
1 onion finely chopped
1 tbsp chopped coriander
salt to taste
3 tbsp. ghee

Mix all the dals together. Wash thoroughly and soak for 10 minutes. Pressure cook till done. Cool the cooker, remove dal, and beat with hand beater. Make a thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onion and fry till the onions turn pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish.

Just before serving give the tadka (seasoning) as follows:
Heat the remaining ghee in a small saucepan, add cumin and mustard seeds. Allow to splutter. Add curry leaves, green chilli, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain, jeera rice or buttered rice.

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