Rakhi festival or raksha bandhan festival is a celebration of the everlasting bond of affection and love.
Rakhi is all about celebrating, bitter-sweet relationship between a brother and a sister.
- Wheat flour – 2 cups
- Salt as per taste
- Red Chilli Powder – 1/4 tbsp
- Turmeric – pinch
- Coriander powder – 1 tbsp
- Cumin Powder – 1 tbsp
- Sooji – 1 tbsp
- Milk – 2 tbsp
- Curd – 1 tbsp
- Ajwain (vaamu) – 1/4 tbsp
- Mix all the ingredients with 2 tbsp of oil
- Knead into a medium soft dough by adding water
- Leave it for an hour and knead again briefly and shape them into small balls
- Heat plenty of oil in a kadai until very hot
- Place the balls on a flat surface and roll them
- Fry poori immediately
- start flickering hot oil over the top of it with a spatula so that it will swell up like a ball, this should take only a few seconds
- Flip the poori over and cook the other side until golden brown
- 3/4 Liter Milk
- 6 Cardamoms (crushed)
- 1 tbsp Sugar
- 1 tsp Rose Essence
- 1 cup All Purpose Flour
- 2 pinch Soda Powder
- 100 gms Ghee
- 2 Pinch Saffron
- Boil the milk till it reduces to half cup.
- Cool and add soda powder and 1tbsp sugar.
- Mix properly and make it smooth.
- Slowly add flour and prepare a fine dough. Leave it for an hour.
- Apply little ghee on the palms.
- Make small balls from the prepared mixture.
- Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
- Boil water with equal amount of sugar. Also add cardamom and saffron.
- Filter and add rose essence to it.
- Put the fried balls in this solution.
- Remove after 3-4 hours.
- Gulab Jamun is ready to serve.
- 1 cup of Urad daal
- 1 kg of yogurt
- 1/2 teaspoon of grated ginger
- Salt to taste
- 2 teaspoon of cumin (jeera) powder
- Everest Chaat Masala
- White Oil for frying the vadas
- Soak the urad dal overnight. Mix it in a grinder.
- Keep the urad dal paste in a separate container.
- Add salt , grated ginger & cumin powder to the paste and mix it properly.
- Heat the white oil in a pan.
- Make small round balls and fry it.
- Fry them until they turn light brown.
- Remove the vadas from the pan.
- Take a separate bowl, pour 1 to 2 cups of water. Add a teaspoon of salt and stir it.
- Now add the fried vadas in the salt water. Keep them for half an hour.
- Now take another separate container. Add 1 kg of yogurt. Whip the yogurt properly.
- add the vadas in the yogurt.
- After 1 hour, place the vadas on a plate.
- Garnish them with Everest chat masala and coriander leaves.
- 8 Sweet Chikoos
- 3/4 Tea cup milk (boiled)
- 1/4 Cup sugar or as per taste
- 160 Grams khoya (grated)
- 1 tbsp Ghee (melted)
- Some pieces of almond for garnishing
- Peel and smash chickoos.
- Put chikoo pulp in a heavy saucepan.
- Add milk and boil it, stirring constantly.
- When some thickness appears, add khoya and cook, stirring constantly.
- Add sugar and ghee.
- Cook on low heat for 2-4 minutes turning the mixture constantly.
- Take off heat and let it cool a bit.
- Now garnish with almonds and serve it hot.
Paneer Rice Fingers
- Paneer (Indian cottage cheese) – 200 gms (cut into 1 inch long strips)
- Cooked rice – 1 cup
- Basan (gram flour) – 1 tsp
- Sesame Seeds – 1 tsp
- Khus-khus (poppy seeds) – 1 tsp
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Sambar Masala – 1 tsp
- Soda bicarb – a pinch
- Buttermilk – 1 tsp
- Corriander leaves – 2 tbsp
- Chilli paste – ½ tsp
- Red chilli powder – 1 tsp
- Salt – to taste
- Oil – for frying
- Make a thick batter by mixing rice, buttermilk and besan.
- Keep this batter aside for about 3-4 hours.
- Mix all the other ingredients mentioned above, except paneer, to make a thick batter.
- Coat the paneer strips with the batter prepared and deep fry in oil until golden.
- paneer rice fingers are ready!