Rakhi or Raksha Bandhan is celebrated to commemorate the eternal love bond between brothers and sisters. Rakhi is a promise to protect this sacred bond throughout their life. Rakhi is an important festival in India that manifests the loving and caring relationship shared between brother and sister. Though the festival may differ from place to place, the essence of the festival which is tying Rakhi on the brother's wrist and sister remains common. Every individual celebrates this day with great enthusiasm and excitement. Apart from various rituals and feasting, exchanging gifts also plays a very important role here. Apart from gifts, feasting as well as merrymaking are integral parts of the Rakhi celebration. People prepare special dishes on such grand occasions. In the Indian context, sweets hold a special significance. According to Indian tradition, anything auspicious is welcomed with sweet items. Since Rakhi is a holy day that celebrates the loving bond between brother and sister, both greet each other with delicious sweets. This Rakhi you can make your memories sweet by cooking mouth-watering dishes. Here are a few recipes you can easily prepare at home.
Ingredients:
1 cup of boiled rice
2 tablespoons of grated coconut
2 tablespoons of oil
2 cups of plain curd or yogurt
1/4th cup of milk
2 green chilies
1 teaspoon of urad dal
1 teaspoon of chana dal
Finely chopped coriander leaves
1 ½ teaspoon of sliced ginger
1 teaspoon of mustard seeds
Salt to taste
Method:
- Heat oil in a saucepan
- Pour the mustard seeds into the oil
- Add urad and chana dal
- After the mustard seeds begin to pop, add the chopped coriander leaves, sliced ginger, and the green chilies after a minute
- Cook for one minute and add the rice after you take the saucepan off the heat
- After that add the grated coconut and salt
- Before you serve the dish, mix milk and yoghurt with the ingredients
- Serve hot.
Ingredients:
1 kg finely chopped green chilies
Mustard Oil
1 tablespoon of turmeric powder
1 tablespoon of red chili powder
250 grams of finely sliced ginger
200 grams of finely sliced garlic
200 grams of roasted and grounded big mustard seeds
100 grams of grounded and roasted cumin seeds
3 cups white vinegar
200 grams tamarind
1 cup of sugar
1 cup of salt
Method:
- Marinate the green chilies in salt for two hours
- Keep the tamarind in vinegar for two hours to extract the pulp
- Heat mustard oil in a large pan and add turmeric powder and red chili powder
- Add garlic and ginger and stir for some time
- Add mustard powder and cumin powder
- Mix the pulp of tamarind and vinegar and mix
- Now add sugar and heat on low temperature for a few minutes
- Atlast add the chilies and continue cooking for about 15 minutes on a low temperature so that the oil gets separate
- The pickle is ready to be served.
Ingredients:
500gms long grain (Basmati) Rice
100gms onion sliced vertically
5gms cinnamon
5gms cardamom
5gms cloves
A pinch of turmeric powder
1gm saffron
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
Salt
Method:
- Wash and soak rice
- Heat oil and fry onions till they turn golden brown
- Fry all the spices along with turmeric powder
- Add rice and sauté
- In lukewarm milk add half-saffron and dissolve it properly
- Add hot water mix well and cook for sometime
- Garnish ‘Kashmiri Pulao’ with fried onions, raisins, and cashew nuts and serve hot.
Ingredients:
2 cups of curd (yogurt)
3 bananas
1 pineapple (small)
2 apples
1 ripe mango
1 cup of pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder
Method:
- Stir the curd, mix salt and sugar (if the curd is too thick add little milk or water)
- Cut all fruits into small cubes and add to the curd
- Add black pepper on Raita for taste
- You can have it after the main course of your dinner or lunch.
Ingredients:
2 to 3 cups basmati rice
1 cup green peas
50gms deep-fried small cubes of paneer
Chopped methi (fenugreek) leaves
2 sliced tomatoes
Garlic paste
2-3 chopped green chilies
1/4th tablespoon turmeric powder
1/4th red chili powder
Salt
1 tablespoon oil or butter
Method:
- Wash methi properly and keep it aside
- Heat oil in a pan and add garlic paste and fry until they turn light brown
- Add tomatoes, peas, methi, green chilies, salt, chili powder, and turmeric powder and fry for 8-10 minutes
- Add rice and cook for 5 minutes
- Pour the mixture into a pressure cooker and heat on a low flame for 5 minutes
- Garnish the dish with fried paneer.
Ingredients:
5-6 bell pepper
2 boiled potatoes
2 tablespoons boiled green peas
1 chopped onion
1/4th tablespoon turmeric powder
Red chili powder to taste
1/4th tablespoon garam masala
1/4th tablespoon dry mango powder
Salt
Oil or ghee
Method:
- Wash the bell peppers and boil them until they become soft, drain water, and keep them aside to cool
- Mash the boiled potatoes
- In a pan, heat 2 tbsp oil/ghee and add chopped onion, and fry till it turns golden brown
- Add all spices, mashed potatoes, and peas, and cook for a few moments
- With a knife cut the stem of the capsicum and remove the seeds and add the stuffing to it.
- Now take oil/ghee in a container and cook the stuffed capsicums
- Garnish the fried capsicum with grated paneer, chopped coriander leaves, and sliced tomato.
- Serve it hot.
Ingredients:
2 glass milk
10 almonds
2-3 kesar
2 green cardamom
4 teaspoon sugar
Ice as required
Method:
- Soak badam for 6-7 hours
- Dip saffron leaves in warm milk
- Now blend badam, kesar, sugar, and milk in a mixer
- Grind green cardamom to a fine powder
- Pour it into the glass along with some crushed ice
- Serve the drink chilled.
Ingredients:
2 kulcha
1 onion
1 green chili
1 tomato
1 teaspoon coriander leaves
100gm paneer
3 teaspoon
Red Pepper
Salt
Coriander Powder
Garam Masala
Method:
- Take a saucepan and put 2 tsp oil in it
- When the oil becomes hot, put onions in the pan and dry it
- When the onions start to turn pink, put masalas (coriander powder, salt, red pepper, and garam masala) in it and sauté again
- Put green chili and tomatoes in it and saute again, till the tomatoes get tender
- Put grated paneer and coriander leaves in it and turn off the knob
- Spread this masala on the kulcha and cover it with other kulcha
- Take a tawa, heat it and put 1 tsp oil in it
- Fry this masala kulcha in the pan and cut it in half
- Serve hot.
Ingredients:
3 tablespoon ghee
1 onion chopped
2 chopped tomatoes
1 cinnamon stick
Diced 225g mixed vegetables
Soaked 1 cup long-grain rice600ml vegetable stock50g paneer cubed and lightly fried
1 cup chopped nuts
2 bay leaves
6 black peppercorns
5 cloves
5 cardamom pods
Salt
Method:
- Heat the ghee and fry the onion until golden.
- Remove and reserve half the onion.
- Add the tomato to the pan, stir in the spices, and cook for about 5 minutes until the ghee appears on the surface.
- Add the vegetables and salt, cover, and simmer for about 5 minutes.
- Stir in the rice and stock, bring to a boil then simmer gently for 5 minutes.
- Add the paneer and nuts and mix well. Cover and simmer for a further 5 minutes until all the moisture has gone.
- Serve hot, sprinkled with fried onion.
Ingredients:
50 gms paneer
4 tomato
3 onion
1 ginger
2 green chilly
1 mawa
½ teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 tablespoon ghee
Method:
- Cut paneer into square pieces
- Grind onion, ginger, and green chili
- Heat ghee in a pan and add onion, and tomato paste
- Continue cooking it on medium flame till ghee/oil begins to separate
- Add mawa, and cream (malai).
- Simmer for 2 minutes.
- Add salt, red chili powder, turmeric, and garam masala.
- Add paneer piece with 1/2 cup of water
- When the gravy thickens, put off the flame.
- Serve it hot.
Ingredients:
¾ cup skinless dried black beans (urad)
4 cups flour
1 green chili
½ teaspoon salt
Oil for deep frying
1 teaspoon Anise seeds
1 teaspoon Coriander seeds
1 teaspoon White cumin seeds
½ teaspoon Red chili powder
¼ teaspoon Asafoetida powder
Method:
- Rinse and drain the overnight-soaked beans
- Add water to the flour and make a soft dough
- Leave for ½ hr after covering the dough with a damp cloth
- Grind the beans along with chili powder, salt, and spices to prepare the stuffing
- Divide into 16 equal portions after mixing it well. Divide the dough also into 16 portions, smearing them with a little oil
- Make them flat and roll out like rotis but 2 inches in diameter. Wrap the stuffing into each round and roll it into smooth balls
- Heat oil and slip the rolled kachori into the hot oil. Flicker hot oil over the top of the kachori.
- Turn the kachori and cook until it turns golden brown
- Serve hot with chutney.
Ingredients:
400 gms condensed milk
300 gms grated coconut
1 cup sugar
100 gms full cream milk powder
1/2 cup milk
Red color few drops
Method:
- Add coconut(grated), sugar, milk, and milk powder to the condensed milk
- In low flame heat the mixture in a big container, until it becomes thick and dense
- Divide the mixture into two halves
- On a greased plate, spread one portion of the mixture, smoothly
- To the other portion, add red color drops and mix them properly
- Spread the other portion on the white layer and allow it to cool
- Cut it into a square shape and serve it hot.
Ingredients:
1 cup milk
1 teaspoon aniseed
1 tablespoon poppy seeds
1 teaspoon black cardamom
4 tablespoons flour
2 tablespoons ground sugar
Ghee (to fry)
Method:
- Add sugar and milk to the flour and mix all the ingredients well, until the sugar dissolves properly.
- In the mixture add Aniseed, Poppy seeds, and Black cardamom (all 1 tablespoon) and mix them well.
- In a frying pan, pour ghee for deep frying.
- Pour the mixture with a spoon on the hot ghee in the frying pan.
- Fry until the Malpuas become golden brown.
- Serve them on a plate.
Ingredients:
40 gms chhena
200 gms mawa
2 tablespoon flour
1/2 teaspoon green cardamom powder
Ghee/Oil for deep frying
400 gms sugar
Method:
- Grate the Mawa & Chenna.
- Mix Mawa, Chenna, edible soda, green cardamom powder, and a little water to make a soft dough.
- Divide the soft dough into six balls
- Stuff these balls with saffron and green cardamom powder
- Prepare the sugar syrup by mixing the sugar & water (both in equal proportions) and heating it.
- Add pure ghee or oil in a pan, for deep frying the softballs.
- After the balls become golden brown, place the balls in the sugar syrup for 10 to 15 minutes.
- Place it in a bowl and serve it hot.
Ingredients:
1 (15 ounces)whole-milk ricotta cheese
1/4 cup white sugar
1/4 teaspoon ground cardamom
1 pinch saffron
1 cup white sugar
1/2 teaspoon rose water (optional)
2 teaspoons chopped pistachio nuts
1 tablespoon chopped blanched almonds
Method:
- Put chena on a plate and mash with your hands to make it smooth like dough.
- Take a small portion of the chena, keep it between your palms, and press it with your hands to give it a round flat shape.
- Take a pan and put ¼ cup sugar along with 500 gms of water into it. Keep the pan on a flame to boil the mixture. Put all the flat discs made with chena into the pan once the water boils completely.
- Cook it for 18-20 minutes. Keep the flame medium while cooking the rasmalai. The rasmalai balls will increase in size while boiling in the water. The rasmalai balls are ready. Let them cool down.
- Keep the milk pan over the stove and stir it continuously once it starts to boil. Put Kesar and mewa into the milk. Turn off the flame once the milk reduces to half or 60% of its quantity. Mix sugar and cardamom to it.
- Take out the rasmalai from the sugar syrup, press it with your hands to strain the water, and put these balls into the milk.
- Take it out in a serving bowl and garnish with pistachios and cashews. Let it cool down and serve it.
Ingredients:
550 gms maida (flour)
1.25kg soya
5 tablespoon raisins
200 gms almonds (cut into thin strips)
6 tablespoon oil (keep some more aside for deep frying)
200 ml water
500 gms sugar
Method:
- Mix the six tablespoons of oil with the maida.
- Now add some water as required and knead it into a soft dough.
- Set aside and cover with a damp cloth.
- Fry khoya in a deep-frying pan to a light brown color.
- Add sugar, almonds, and raisins into the khoya and mix well.
- Remove from the fire and let it cool.
- Roll out the kneaded dough into a small and thick chapatti.
- Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards. Deep-fry these gujias to a deep golden brown color on slow flame.
- Take them out with a sieve-type spoon, drain the oil completely, and serve them hot.
You can make this Rakhi festival memorable and joyous by sending gifts to your dear ones. Along with these mouthwatering dishes, you can also send rakhi to India with the help of our site. With the above-mentioned delectable delicacies, you can have a rakhi celebration that you can cherish throughout your life.
