Raksha Bandhan Special

Raksha Bandhan or simply Rakhi ,is an annual rite performed in South Asia.Rakhi is observed on the last day of the  month of Shraavana.On this day ,sisters of all ages tie a thread or amulet called the Rakhi around the wrists of their brothers,ritually protecting their brothers,receiving a gift from them in return,and traditionally investing the brothers with a share of the responsibility of their potential care.Raksha Bandhan is mainly brother- sister festival ,so all recipes choice of brothers and sisters choice and childhood memory,some recipes are here …..

Menu-

      •  Mawa Kachori
      • Gulab Jamun
      • Coconut mawa burfi
      • Nimki
      • Sev mixture
      • Methi namkin cubes
      •  Daal Pappadi
      • Diamond sweet bites

Mawa Kachori in sugar syrup


Mawa Kachori is deep fried crispy,flaky poori   is a very popular Indian Rajathani delicacy sweet. It is made with  all purpose flour and stuffed with  mawa,dry fruits , coconut .First cooked kachori  then deep in saffron flavored sugar syrup.

 

Ingredients (serving- 10 )


For outer cover-

  • All purpose flour – 1cup
  • sooji-1 tsp
  • Ghee -1 tsp
  • Lukewarm water-3 tbsp( as required)
  • Baking soda-1/2 tsp
  • Salt-1 pinch

For stuffing-

  • Mawa-1/2 cup
  • Ghee(Clarified butter)-1 tsp
  • Desiccated coconut-2 tbsp
  • Mix dry fruits(cashew nut,almond,pistachio,raisin)-2 tbsp finely chopped
  • Cardamom powder-1/2tsp
  • Powder sugar-3-4 tbsp

For sugar syrup-

  • Sugar-1/2 cup
  • Water-1/4 cup
  • Saffron-some strands
  • Almond flakes-1 tbsp(optional)
  • Cooking oil – For deep frying

Method


Step 1- For outer cover-Take  all purpose flour,sooji in a bowl add 1 tbsp ghee ,salt,baking soda mix it proper and make stiff,tight dough with the help of water,cover it with damp cloth and keep aside for 10 minutes.

Step 2- for stuffing-In nonstick pan add ghee and fry dry fruits 30 seconds then add mawa and cook in low medium for 5 to7 minutes till light brown then add desiccated coconut and roast it 1-2 minutes remove from heat and add cardamom powder mix well cool it for 8-10 minutes. Add powder sugar(bura)mix it proper.Keep aside for 10 minutes(cool it completely).

Step 3– Take small  boll from dough and make small poori with the help of rollingpin. Put 1 stuffing ball on  center of puri and seal all sides, edges and close it proper.Press with hand and flatten it make small poori. Make all in similar way.

Step 4 – Heat oil for frying on medium hot oil and place kachori on pan and cook in low medium flame,When kachori puffed up completely( it will take7-9 minutes) ,turn with spoon /fork and cook other side6-7 minutes.Cook until golden crispy in both side

Step 5 –  Take out kachori ,drain on an  tissue paper. Cool  it for 30 minutes.

 

Step6-For sugar syrup–Take sugar and water in a pan boil it and cook 3-4 minutes (Check one drop syrup in bowl of water if it dissolve then cook more time and check again if syrup not dissolve in water it means syrup is cooked and ready for kachori).Place all kachori in big plate,pour sugar syrup on kachori  on all sides.sprinkle saffron strands and almond flakes on kachori . Keep kachori on  air for 1 hours so kachori absorb sugar syrup . After 1 hour keep kachori in Airtight box(Stay good for 10 days) .

 Coconut Mawa Burfi

Ingredients( serving-11 pieces)



    • Coconut – 1 cup fresh grated
    • Milk – 2 tsp
    • Sugar – 1/2 cup
    • Mawa – 1 cup(Homemade)
    • Saffron – Few threads
    • Cardamom powder – 1/2 tsp
    • Almond flakes-1 tbsp
    • Ghee -2 tsp

    Method


    Step 1 – Heat non-stick pan then add ghee, grated coconut  cook for 10 to 15 minutes until mixture   become dry then add mawa and cook 5 -10 minutes.

    Step 2 – Mix saffron and milk keep aside.

    Step 3 – Add cardamom  powder, sugar,saffron and mix it proper Cook it for 8-10 minutes in medium flame.Transfer mixture on greased tray and spread with spatula,dust some  dry desiccated coconut and almond flakes ,keep aside for 10 minutes ,Cut with knife  and cool it completely,keep in air tight box .

     Methi salty cubes

    Crispy salty bites is perfect for any festival and also tea time. It is made from all purpose flour/wheat flour/semolina and very easy to make in less time also very limited ingredients required for it.

      Ingredients


    • All purpose flour – 2 cup
    • Semolina – 1 tbsp
    • Oil – 2 tsp
    •  Salt – 1/2 tsp
    • Lukewarm Water – 1/2 cup
    • Cumin seed – 1 tsp crushed
    •  Whole black paper – 1 tsp crushed
    • Baking soda – 1/2 tsp
    • Dry fenugreek leaves-2 tbsp crushed
    • Cooking oil for deep frying

    Method


    Step 1 – In pan dry roast cumin seed and black paper for50 seconds and make coarse/crushed powder keep aside.

    Step 2 – In bowl add flour, semolina, salt,  baking soda, ghee/oil, cumin-blackpaper coarse powder,crushed dry fenugreek leaves and mix well. Add luke warm water and knead. Make stiff dough cover it for 10 minutes.

    Step 3 – After 10 minutes kneed once again and cut dough an 3-5 pieces. Take one piece and with the help of rolling pin roll out it 6” diameter circle(not very thin). Use knife and cut in to the any shape ( I give it to square shape).Cut all the disc similar way and keep  aside.

    Step 4 – Heat oil in a pan and fry the  medium flame until it becomes golden brown(may take 7-10 minutes). Take it out and keep in tissue paper.

    Cool it for 30-40 minutes,store in air-tight container. Enjoy it with your tea/coffee.


    Gulab Jamun

    Gulab Jamun is a milk solid(khoya) based sweets very popular in South Asia.

    Ingredients(serving- 20 )


    • For Gulab Jamun ball
      • Khoya/Mawa(homemade)– 1 Cup
      • All purpose  flour – 2 tbsp
      • Lukewarm milk-2tbs(add as required)
      • Baking powder -1/2tsp
      • Baking soda-1/2 tsp
      • Cooking oil(for Gulab Jamun  ball frying)
    •  For Sugar syrup
      • Sugar – 1cup
      • Water – 1 cup
      • Saffron- some threads/strands
      • Cardamom powder-1tsp
      • Lemon juice-1tsp

    Method


    Step 1 –Take a bowl and add khoya,all purpose flour then mix it properly and add milk & kneed for 5 to 7 minutes . Add baking soda and baking powder and kneed again 2 to 4 minutes. Make small round ball from it.

    Step 2 – Take one ball and add all stuffing and mix it proper keep aside.

    Step 3 – Take pan add sugar and water;  boil it and make 1/2 string sugar syrup. Add lemon juice and saffron, cardamom powder.

    Step 4 – Take very small lemon size ball from dough and give perfect round shape with the help of palm. Make all ball in similar way.

    Step 5 – Take pan add cooking oil,on medium hot oil add ball. Fry until it gets golden brown in color in low medium heat. Fry all ball and cool it for 2 to 3 minutes.

    Step 6– In hot sugar syrup add all balls and keep it dipped for 30 to 45 minutes. Now it is ready, Keep aside.

    Diamond sweet bites

    Crispy, lightly sweet bites is perfect for any festival and also tea time. It is made from all purpose flour/wheat flour/semolina and very easy to make in less time also very limited ingredients required for it.

      Ingredients


    • All purpose flour – 2 cup
    • Semolina – 1 tbsp
    • Oil – 2 tsp
    •  Salt – 1 pinch
    • Lukewarm Water/milk – 1/2 cup
    • Powder sugar-2 tbsp
    • Cardamom powder-1/2 tsp
    •  Whole black paper – 1 tsp crushed
    • Baking soda – 1/2 tsp
    • Cooking oil for deep frying

    Method


     

    Step 1 – In bowl add flour, semolina, salt,  baking soda, ghee/oil keep aside. In other bowl take luke warm milk and sugar mix it till sugar dissolve completely. Add luke warm  milk sugar in to flour add cardamom powder and make stiff, tight dough  cover it for 10 minutes.

    Step 3 – After 10 minutes kneed once again and cut dough an 3-5 pieces. Take one piece and with the help of rolling pin roll out( it 6” diameter circle not very thin). Use knife and cut in to the any shape ( I give it to diamond shape).Cut all the disc similar way and keep  aside.

    Step 4 – Heat oil in a pan and fry the  medium flame until it becomes golden brown(may take 8-10 minutes). Take it out and keep in tissue paper.

    Cool it for 10-20 minutes,store in air-tight container.


    Nimki

    Crispy, flaky Nimki  is perfect for any festival and also tea time. It is made from all purpose flour/wheat flour and very easy to make in less time also very limited ingredients required for it.

      Ingredients (serving- 25 pieces)


    • All purpose flour – 2 cup
    • Semolina – 1 tbsp
    • Oil – 2 tsp
    •  Salt – 1/2 tsp
    • Lukewarm Water – 1/2 cup
    • Cumin seed – 1 tsp crushed
    •  Whole black paper – 1 tsp crushed
    • Baking soda – 1/2 tsp
    • Rice flour-1 tbsp
    • Cooking oil for deep frying

    Method


    Step 1 – In pan dry roast cumin seed and black paper foe 50 seconds and make coarse/crushed powder keep aside.

    Step 2 – In bowl add flour, semolina, salt,  baking soda, ghee/oil, cumin-blackpaper coarse powder and mix well. Add luke warm water and knead. Make stiff dough cover it for 10 minutes.Add rice flour and 1 tsp oil and mix it till fluffy and keep aside.

    Step 3 – After 10 minutes kneed once again and  make small lemon size ball from dough. Use rolling pin and make small poori from ball.Apply fluffy rice flour paste on top of puri and fold half apply little rice flour paste on top of half puri and fold it give triangle shape .use rolling pin and flatten triangle shape proper.Use fork and prick triangle,keep aside.Make all similar way.

    Step 4 – Heat oil in a pan and fry the  medium flame until it becomes golden brown(it will take 8-10 minutes). Take it out and keep in tissue paper.

    Cool it for completely ,store in air-tight container.

    Diamond sweet snacks

    Crispy, lightly sweet snacks is perfect for any festival and also tea time. It is made from all purpose flour/wheat flour/semolina and very easy to make in less time also very limited ingredients required for it.

      Ingredients


    • All purpose flour – 2 cup
    • Semolina – 1 tbsp
    • Oil – 2 tsp
    •  Salt – 1 pinch
    • Lukewarm Water/milk – 1/2 cup
    • Powder sugar-2 tbsp
    • Cardamom powder-1/2 tsp
    •  Whole black paper – 1 tsp crushed
    • Baking soda – 1/2 tsp
    • Cooking oil for deep frying

    Method


     

    Step 1 – In bowl add flour, semolina, salt,  baking soda, ghee/oil keep aside. In other bowl take luke warm milk and sugar mix it till sugar dissolve completely. Add luke warm  milk sugar in to flour add cardamom powder and make stiff, tight dough  cover it for 10 minutes.

    Step 3 – After 10 minutes kneed once again and cut dough an 3-5 pieces. Take one piece and with the help of rolling pin roll out it 6” diameter circle(not very thin). Use knife and cut in to the any shape ( I give it to diamond shape).Cut all the disc similar way and keep  aside.

    Step 4 – Heat oil in a pan and fry the  medium flame until it becomes golden brown(may take 6-7 minutes). Take it out and keep in tissue paper.

    Cool it for 10-20 minutes,store in air-tight container.


    Sev Mixture

    Sev is chickpea/gram flour noodle crispy snack; which is also used in many  Indian  food for garnishing.Sev Mixture is sev arrorted with dry fruits,fried rice flakes,peanut spicy  snack.

    Ingredients


    • Gram flour – 2cup
    • Rice flour – 1 tbs
    • Oil -2 tsp
    • Salt – 1/2 tsp as per taste
    •  Backing soda – 1/4 tsp
    • Turmeric powder – 1/4 tsp
    • Cooking oil for deep frying
    • For mixture-
    • Cashew nut,almond,raisin-1/2 cup
    • peanut-1/2 cup
    • Rice flakes-1/2 cup
    • Curry leaves-
    • Powder sugar-1/2 tsp
    • Mango powder-1/2 tsp
    • Red chili powder-1/2 tsp
    • Ajwain(carrom seed )  gathiya-1/2 cup
    • Roasted gram(chana daal)-2 tbsp

    Method


    Step 1 – Mix all ingredients  flour,oil 2tsp, soda,salt, turmeric and make soft dough with  water cover it keep aside for 20 minutes.

    Step 2 – Heat pan  add oil for deep fry.

    Step 3 – Take sev maker grease some oil and put small dough inside  close it. Make sev  with maker and directly fry on medium hot oil both side, it will take 40-60 seconds.Make sev and keep aside(for ajwain gathiya use same dough add 1/2 tsp ajwain,1/2 tsp red chili powder,1/2 tsp jaljeera or chaat masala mix it and roll it and deep fry 5-6 minutes till crispy).

    Step 4- For mixture-In hot oil put  rice flakes and deep fry on high flame ,remove from oil and keep in tissue paper.fry cashew nut,almond peanut on low flame for2-4  till crispy crunchy,keep aside.fry curry leaves on high flame for2 minutes,keep aside.

    Step 5 – In a big bowl take sev and all fried dry fruits,rice flakes,all spices ,curry leaves and raisin,powder sugar,mango powder and mix well.  Ready for serve or store it for 10 days in airtight container.

    Thattai

    Thattai is urad dal based popular  spicy crispy snack.

    Ingredients(serving-20)


      • Rice flour – 1 cup
      • Urad flour-2 tbsp
      • Oil -2 tsp
      • Salt – 1/2 tsp as per tast
      • Turmeric powder – 1/4 tsp
      • Cooking oil for deep frying
      • Curry leaves-8-10
      • Mango powder-1/2 tsp
      • Red chili powder-1/2 tsp
      • Roasted gram(chana daal)-1 tbsp
      • Roasted gram powder-1 tbsp
      • Water-1/2 cup as required

    Method-


    Step 1 –  In a bowl take flours oil mix well.Add all spices and make stiff, tight dough with water.

    Step 2 – Heat pan  add oil for deep fry.

    Step 3 – Take small lemon size ball from dough and  flatten it with between butter paper  ,put in hot oil and fry it 8-10 minutes till crispy. Remove from oil and keep in tissue paper.Cool it completely and store in air tight box.

6 Comments Add yours

  1. jyo says:

    This what I call FOODPORN 👌👌

    Liked by 1 person

    1. Thanks so much 👍

      Like

  2. I AM TRULY enjoying reading about the customs and rites of your culture.

    Liked by 1 person

    1. Thank you very much!

      Like

      1. aruna3 says:

        Most welcome,dear!!

        Like

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