Rakshabandhan Special receipe -Dal Ke Namkin Laddu Recipe

Ingredients:
1 cup moong dal (dhuli)
1/2 tsp red chilli powder
3/4 tsp garam masala
2 tblsp mint chutney
2 tblsp tamarind chutney
chaat masala
salt to taste
1 tblsp coriander leaves
250 gms radish (grated)
water to soak dal
Method :
· Soak dal overnight.
· Drain excess water and grind to a fine paste.
· Add salt, red chilli powder and garam masala.
· Mix well.
· Make small balls and deep-fry till they are golden in colour. Keep these balls on a plate. Garnish with radish (mooli) lachha, mint chutney, tamarind chutney, chaat masala and coriander leaves

Rakshabandhan Special receipe -Chandrakala Recipe

Ingredients:
Maida (refined flour)- 1 cup
Rava (semolina)- 1/4 cup
Ghee - 1/4 cup
Milk - for making the dough
Mava - 50 gms
Powdered sugar - 2 tblsp
Almonds - pistachios -chashew (sliced)- 1/4 cup
Elaichi (powdered cardamom)- 1/2 tsp
Sugar - 1/3 cup
Kesar (saffron strands)- a fewKesari colour (saffron colour) -a littleFor the garnish
:Silver varq
Almonds & pistachios
Method:
· Make a soft dough of maida, rava, ghee and milk.
· Keep it aside for 10 minutes.
· Sieve mava and roast it for 3-4 minutes in a kadai.
· Cool it.
· Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
· Make 15 round pieces of it.
· Divide the firstly prepared dough into 30 portions and roll them out into small puris.
· Stuff one piece of mava preparation between two such puris.
· Seal the edges by pressing them lightly and make any design at the edges.
· Fry these pieces in hot ghee till crisp and light brown in colour.
· Set them aside to cool.
· Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.

Rakshabandhan Special receipe -Chana Dal Banana Kheer Recipe

Ingredients:

1 cup chana dal
(8 ounces)1 medium size ripe banana
saffron to taste
cardamon powder to taste
sugar to taste
1 can evaporated milk
3 cups milk
2 tablespoons ghee
dry coconut flakes for garnish
cashew nuts and raisins to taste
Method :
· Put 2 tablespoons of ghee in pan on medium heat.
· Add raisins and cashew nuts and roast lightly.
· Set aside for garnish. Boil chana dal and 2 cups milk until dal is over cooked (soft) so that it can be mashed.
· After this mixture is mashed, add evaporated milk, remaining milk, saffron, cardamon powder and sugar to taste.
· Add the cut banana pieces and boil all of this together to the desired consistency, stirring constantly to prevent milk from cooking over sides of pan.
· Garnish with coconut flakes, roasted cashew nuts and raisins. Serve hot or cold.
· Serves: 4-6

Rakshabandhan Special receipe -Bread Dahiwadas Recipe

Ingredients:
8 slices bread
4 cups curd
2 tbsp. raisins
1 tsp. chilli powder
1 tsp. powdered roasted cummin seeds
1/2 cup tamarind pulp,
sweetened with sugarSalt
and sugar to taste
Oil for frying2 tbsp.
coriander leaves
Method:
· Remove bread crusts. Knead bread with a little curd and salt.
· Make small balls, putting some raisins in the centre. Fry till crisp in hot oil. Drain and keep aside.
· Beat rest of curd and add salt and sugar. Drop in the wadas.
· Sprinkle with chilli powder and cummin seed powder, and pour tamarind pulp over.
· Garnish with coriander leaves.

Rakshabandhan Special receipe - Bread Barfi Recipe

Ingredients:
2 cups soft breadcrumbs
1 cup milk
1 grated coconut
1 cup sugar
4 table spoons oil
pink color as required
2 or 3 drops rose essence
8 to 10 chooped cashewnuts
Method :
· Combine coconut and sugar, stir over a low fire till the sugar melts.
· Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
· Add oil and continue stirring till the mixture leaves the sides of the pan.
· Add coloring, essence and cashewnuts and mix well till the color is evenly blended.
· Turn the mixture onto a greased tray and spread it evenly.
· Allow it to cool and then cut into desired shapes.
· Makes 22 pieces (2"x1").

Rakshabandhan Special receipe - Badam Kaju Pista Burger Recipe

Ingredients:
Almond powder - 100 gms
Sugar - 60 gms & 25 gms & 20 gms
Anjir - 2 pieces
Cashew powder - 50 gms
Chopped almonds & pistachios - 2 tblsp
Chocolate colour,
kesar & powdered cardamom - a little
Pistachio powder - 30 gms
Pista colour - a little

Method :
· Make a sugar syrup of two-string consistency with 60 gms sugar and one fourth cup of water.
· Add powdered almond, mix it well and take it off the flame.
· Cool it.
· Cut the anjir into small pieces and soak them into one-fourth cup of water for four hours.
· Grind it well.
· Add the ground anjir and 25 gms sugar in a madai and heat it on a slow flame.
· Stir constinuously till it turns sticky in consistency.
· Add chocolate colour, kesar and powdered cashew.
· When it gets the consistency of a soft ball, take it off the flame.
· Add chopped pieces of almonds and pistachios. Cool it.
· Make a sugar syrup of less than one-string consitency with 20 gms sugar and one-eight cup of water.
· Add pista colour ot it and take it off the gas.
· Then add powdered pistachios.
· Mix it well and allow it to cool.
· Divide the formerly prepared almond dough into 30 parts.
· Then divide the anjir mixture and the pistachio mixture into 15 parts each.
· Take one part of the almond dough and press it a little in the shape of a bun.
· Place it on a greased butter paper.
· Then pace one part of the anjir mixture on it.
· After this, place one part of the pistachio mixture and slightly press it.
· Cover with another part of the almond dough.
· Bake these pieces in an oven on 150 degrees Celsius for 10-15 minutes till the burger turns light brown in colour.
· Cool it.
· Garnish with kesar.

Rakshabandhan Special receipe - Balushai Recipe

Ingredients:
Maida - 1 cup
Dalda - 1/2 cup
Baking soda - 1/4 tbsp
Oil
Cardamom powder (Elaichi Powder)- 1/2 tbsp
Ghee - 3 tbsp
Yogurt - 1 tbsp
Milk - 2 tbsp
Sugar - 2 cups
Chandi Ka warak
Methods:
· Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder .
· Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough.
· Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center.
· Prepare sugar syrup by adding sugar and 1 cup of water.
· Add cardamom powder(Elaichi Powder)- .
· The syrup should be quite sticky
· Heat oil in a frying pan and fry the Balushai's quite slowly until they are golden brown
· When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
· Take them out singly from the pan and place on a shallow dish.
. Garnish it with Chandi Ka Warak.
· Sever cold or hot as per your taste.

Rakshabandhan Special receipe - Tamarind Rice

Ingredients:
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
Method:
1. Heat ½ cup vegetable oil.
2. When the oil is hot add the chana dal, dry chillies, curry leaves, green chillies, asafetida powder or a small 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

Rakshabandhan Special receipe - Khoya Burfi

Ingredients:
1 Lt. Milk
75 gms sugar
50 grams naryal chura (coconut powder)
20 grams pistachios,
chopped20 grams almonds,
Method:
Boil milk reduce 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 cool and cut into square or rhomboid pieces.

Rakshabandhan Special receipe - Pakoras

Ingredients:
250 grams besan
½ tsp. turmeric
½ tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion,
chopped1 medium sized potato,
chopped1 green chilly chopped.
Salt to taste
Method:
Mix all the ingredients to make a thick batter. Heat oil in a frying pan.
Drop chunks of the batter in hot oil and fry till light brown.
Drain cut into small pieces using a blint knife and re fry till crisp.
Serve hot with green chuttney and tamarind chutney

Rakshabandhan Special receipe - Vegetable Pancakes

Ingredients:
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 waterOil for shallow frying.
Method:
Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes.
In the mean time grease a pan and heat it.
Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides.
Serve hot with green chutney or tomato ketchup.

Rakshabandhan Special receipe - Vermicelli Sevinya Kheer

Ingredients:
1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. SaffronDry fruit and resins
Method :
Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste.
Let it boil till thick. Dissolve saffrom in 1tsp. Water.
Add cardamom and saffron to the thick vermacelli and milk mixture .
Garnish with soaked almonds and resins.

Rakshabandhan Special receipe - Banana Cutlets

Ingredients:
6 Raw bananas
1/4 cup fresh peas,
boiled1/4 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
Method:
Steam whole bananas with skins, till soft.
Remove skins. Mash while still hot.
And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter.
Add asafoetida, mint, coriander, chillies, ginger, amchur, peas 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 golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

Pateti Special receipe - Chicken Farcha

Ingredients:
Chicken pieces (cleaned and washed) - 500 gms
Ginger-garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Vinegar - 1 tsp
Ghee - 4 tbsp
Eggs - 4 nos.
Bread crumbs - 1 cup
Salt and sugar to taste
Method:
1.) Mix chicken with all ingredients except ghee, eggs and bread crumbs.
2.) Refrigerate for 8 hours.
3.) Pull out of the refrigerator, dip chicken pieces in egg, roll them in breadcrumbs.
4.) Fry until chicken is done and turns reddish brown in color.

Pateti Special receipe-Patra ni Macchi

Ingredients:
Pomfret fillets (clean and washed) - 500 gms
Vinegar - 1 tbsp
Groundnut oil - 2 tbsp
Banana leaves to wrap each fillet
Salt to taste
Lemon wedges for garnishing
For paste:
Fresh coconut (chopped) - 5 tbsp
Fresh green coriander (chopped) - 3 tbsp
Green chillies - 5 nos
.Garlic - 1 tbsp
Red chilly powder - 1 tsp
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Lemon juice - 3 tbsp
Sugar - 1 tbsp
Salt To Taste
Method:
1.) Marinate the fish fillets in salt and vinegar for half an hour.
2.) Grind the paste ingredients to obtain a smooth paste. Keep aside.
3.) Make slits, put this paste inside the fish fillets, and spread the rest on outer sides as well.
4.) Oil the banana leaves and wrap each fish fillet separately.
5.) To cook fish steam it for about half an hour.
6.) Once cooked open up the banana leaves and serve the fish got garnished with lemon wedges.

Pateti Special receipe - Parsi Pav Makhan pudding

Ingredients:
2 L whole milk, 150 to 200 gm sugar, 8 eggs, 5-6 slices bread, 1/2 tsp. vanilla extract, 12-15 almonds (sliced), 1 heaped tbs. dates, 1 tbs. charoli or pistachio, 1 1/2 tbs. mixed dry fruits (chopped), 1 1/2 tbs. rose water, 1/2 tsp. nutmeg powder, 1/2 tsps cardamom powder

Method:
Bring the milk to a boil and then reduce the flame.
Let it simmer gently for an hour and a half.
Keep the sides clean using a wet brush or rubber spatula.
With a wooden spatula, scrape the bottom to prevent milk from burning.
Beat egg and sugar together until light and foamy. Cool the reduced milk slightly.
Pour milk gradually into the egg mix, whisking all the time and for a minute after.
Strain the mixture if needed.
Add rose water, vanilla essence, cardamom and nutmeg powders.
Apply butter to a baking dish with a brush.
Sprinkle sugar liberally to coat the entire dish well.
Butter both sides of the bread slices and arrange at the bottom of the dish, trimming edges to fit.
Sprinkle a layer of dates and dry fruits.
Place remaining bread over it and pour the egg-milk mix. Let it rest for an hour.
Sprinkle sliced almonds and charoli/ pistachios on top and bake in a moderately heated oven.
When the top turns golden and crisp, turn off the oven but let the pudding sit on the grill.
Poke a knife and if it comes out clean, the pudding is done. Served warm or cold with fresh cream.

Pateti Special receipe - Mutton seekh boti

Ingredients:

• Marinade:

500 gm mutton (cut into 1-inch pieces), 1 tbs. minced ginger, 1 tbs. minced garlic, ½ tsp. turmeric, 2 tsp. dhania, 1 tsp. cumin, 1 tsp. chilli powder, ½ tsp. garam masala, 1 tbs. lemon juice.

• Kebabs: 110 to 150 ml vegetable oil, 1 large green chilli (finely chopped), 1 tsp. chopped ginger, 2 garlic cloves (chopped), 1 tbs. chopped fresh coriander, 2 eggs, salt, 3 to 4 tbs. plain flour.

Preparation:

Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours. Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg. Carefully deep fry kebabs until golden-brown. Serve with salad.

Pateti Special Receipe - masala na gosht(masala mutton)

Ingredients:
Lamb shank, 50 gm ginger, 50 gm garlic, 1 tsp. cumin, 1 tbs. coriander, 2-inch piece of cinnamon, 3-4 green cardamoms, 2-3 cloves, 3-4 peppercorns, 3 medium onions (chopped), 200 gm tomatoes (chopped), 2-3 tbs. sunflower oil, 1 tsp. salt, 12 small potatoes.

Method:
Roast cumin and coriander on a low heat until they change colour slightly and let cool.
Grind together ginger, garlic, roasted cumin and coriander to a fine paste.
Peel potatoes, remove spots, and keep them soaked in water.
In a large casserole, heat oil until a light haze forms on the surface.
Reduce the heat and add the lamb. Brown well on all sides. Remove the lamb and add the whole spices.
Sauté for a minute or so on a low heat until the cloves swell a bit and deglaze the casserole with a little water to release the residue from the lamb stuck at the base.
Scrape with a wooden spatula until the base is clean and add the chopped onions.
Continue cooking until the liquid evaporates while sautéing the onions.
Add the ground masala. Add water to release any stuck masala.
Continue cooking for five to six minutes and put the lamb back into the casserole.
Coat it with the masala, check seasoning and add salt.
Lower the heat , cover the pan and continue cooking.
Turn the meat after 10 minutes and check if the contents are burning at the base.
If they are, add water or stock to loosen the contents at the bottom of the pan.
In another 15 minutes or so, add the chopped tomatoes and potatoes, and if necessary some water or stock.
Cover and continue cooking for another 10-15 minutes.
When the lamb is done, remove it onto to tray. Set potatoes aside.
Add water to the gravy if necessary.
Serve the lamb sliced hot with the gravy and the potatoes.

Nagpanchmi Special Recipe-Sesame Balls

Ingredients
White sesame seeds - 4 cups
Coconut - 1/4
Grated jaggery - 1 1/2
cup Water - 1/2 cup
Method
1.Chop the coconut into very small bits.
2.Roast the sesame seeds in a dry pan till it turns light brown in colour.
3.Heat the jaggery with 1/2 cup water to make a syrup.
4.Add the chopped coconut pieces.
5.Simmer till the syrup becomes thick and sticky.
6.Now add the sesame seeds and mix well
7.Turn off the heat and quickly shape into small laddoos with oily palms while the mixture is still hot.
8.Store in an airtight container

Nagpanchmi Special Recipe-Adsara Undi [Dumpling made of Rice & Coconut]

Ingredients:-

Raw rice - 1 cup-soaked for 4 hours or overnight[I used half and half of raw rice and Payasam rice-Puzhukkalari]
Freshly grated coconut - 1 cup
Jeera/Cumin seeds - 1 teaspoon
Salt to taste

Method

Grind the grated coconut to a smooth paste in the mixer.
Drain the soaked rice and grind it along with coconut to a coarse paste-almost the consistency of sooji/semolina.
Add the jeera and salt to taste.
Make small balls out of the paste[size of a lime] and steam in a steamer or an idli cooker for about half an hour or till a toothpick inserted comes out clean-You could also cook the batter,as in Undi which would make the batter stiff and pliable.This way,it is easier to make into round balls and then steam them.Follow whichever method you are comfortable with.
Serve hot.

Nagpanchmi Special Recipe - Udal Dal Pakora

Ingredients:
1/2 cup Urad Daal (Black Gram)

1 Onion,

finely chopped1 tsp Ginger

1 or 2 Green Chilies, finely chopped

Salt to taste

¼ tsp Baking Soda
Method
Pick, wash and soak Urad Dal for 3-4 hours.

Make a smooth paste of the dal by grinding it in wet grinder.

Make sure that you do not add too much water, because it should be a thick paste.

Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes.

Heat oil in a pan or kadhai and deep fry a spoonful of batter, till goldenServe with coconut chutney or sambhar as a snack.

It can also serve as meal.