Tuesday, August 4, 2009

List of Rakhi Recipes

List of Rakhi Recipes

Banana Cutlets

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

Steam full bananas with skins, till soft. Take out skins. Crush while still hot. And remain aside. Heat 2 tbsp. oil in a pan, adds seeds, and allows spluttering. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this healthy with the mashed bananas. Add salt and other spices as fine.

Heat oil in a pan. Shape the cutlets with the mixture; revolve them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

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Vermicelli Kheer

1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. Saffron
Dry fruit and resins

boil the milk in a large mouth pan add the roasted Vermicelli and sugar to taste. Allow it boil till wide. Dissolve saffron in 1tsp. Water. Attach cardamom and saffron to the solid vermacelli and milk combination Garnish with soaked almonds and resins.

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Vegetable Pancakes

250 grams Besan
3 tbsp Maida
2 tbsp cornflour
3 tbsp rice flour
1 teaspoon baking powder
1 Potato (large) finely chopped
1 carrot (large) finely chopped
2 onion, chopped
½ cumin powder
½ turmeric powder
3 spring onions, finely chopped
1 tablespoon fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
Salt and red chilly powder to taste
300 ml water
Oil for shallow frying.

Mix all the ingredients and create a thick batter with water. Remain aside for 10 minutes. In the signify time fat a pan and heat it. At the present drop the batter in 2'' rounds in the pan fry till deep yellow on together the sides. provide hot with green chutney or tomato ketchup.

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250 grams besan
½ tsp. turmeric
½ tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion, chopped
1 medium sized potato, chopped
1 green chilly chopped.
Salt to taste

Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Crash chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces by means of a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney

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Mal Pua

250 grams plain flour, sifted
1 tbsp. powdered sugar
oil for frying
Sugar Syrup
500 grams sugar
625 ml water
1/4 teaspoon ground cardamom
Rose water
Fresh cream sweetened

Sugar syrup
Place sugar and water in a saucepan and take to boil. Simmer for 8-10 minutes till thick syrup is created.

Combine sifted flour, sugar and water to structure smooth, middle thickness batter and keep aside for 30 min. Heat oil in a shallow flat bottomed pan. Carefully increase the mixture in the pan and fry till golden brown. Move the pancake into the sugar syrup. Serve hot garnished with cardamom, rosewater and fresh cream.

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Khoya Burfi

1 Lt. Milk
75 gms sugar
50 grams naryal chura (coconut powder)
20 grams pistachios, chopped
20 grams almonds, chopped

Boil milk decrease heat and let it simmer for 45-minutes to one hour till thick paste like. Keep stirring in between. Add sugar and coconut powder and stir till sugar dissolces. Grease a thali and pour the batter. Garnish with pistachios and almonds. Let it cold and cut into square or rhomboid pieces.

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Tamarind Rice

3 cups Rice cooked with 1 tbsp butter/ghee/oil
1/2 cup thick Tamarind extract
3 tbsp Channa Dal
2 tbsp grated Ginger
2 level tsp Red Chili powder
1 level tsp Turmeric powder
1/4 tsp Asafetida powder
6-8 Green Chilies slit in two
3-4 dry Chilies
Few Curry Leaves
5 tbsp Cashew nuts (broken up and kept)- Optional
1/2 cup Vegetable Oil
Salt to Taste


1. Heat ½ cup vegetable oil.
2. While the oil is hot add the chana dal, dry chillies, curry leaves, green chillies, asafetida powder or a tiny piece of solid Asafetida.
3. Fry until the Dal is golden brown.
4. Now, add the salt, turmeric powder, chili powder, grated ginger, broken cashew nuts and stir for a few minutes on a low flame. Don't let the turmeric and chili powder burn.
5. Boil for 15-20 minutes till the quantity reduces to half and the mixture becomes thick.
6. Put the cooked rice in a dish, add the prepared mixture and required quantity of the Tamarind extract.
7. Mix to the rice and stir well. Keep covered until ready to serve.

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