Raksha Bandhan , also known as Rakhi, is an ancient Indian festival that continues to this day. Its an occasion replete in customs and folklores. On this day sisters tie bands around their brother’s wrist to pray for the safety, success and long life of the brothers. Brothers on their part vow to protect their sisters from all evils. Its also celebrates the deep bonding between a brother and a sister. Its an expression of affection, trust and understanding.
No wonder on this day the sisters love to cook up nice dishes for their brothers. After the band is tied the sister treats the brother to some lip smacking dishes while the brother presents the sister with gifts. Different dishes are cooked on raksha bandhan all over India. Some prefer their own recipes. Here are a few recipes to try out this Raksha Bandhan.
3 cups Rice cooked with 1 tbsp butter/ghee
1/2 cup thick Tamarind extract
3 tbsp Channa Dal
1 tbsp grated Ginger
2 level tsp Red Chili powder
1 level tsp Turmeric powder
6 Green Chilies slit in two
4 dry Chilies
Curry Leaves – few
1/2 cup Vegetable Oil
Salt to Taste
Heat vegetable oil till hot. Add chana dal, dry chillies, curry leaves, green chillies and fry until the Dal is golden brown. Now, add the salt, turmeric powder, chili powder, grated ginger and stir for a few minutes on a low flame. Don’t let the turmeric and chili powder burn. Boil for 15-20 minutes till the quantity reduces to half and the mixture becomes thick. Put the cooked rice in a dish, add the prepared mixture and required quantity of the Tamarind extract. Mix to the rice and stir well. Keep covered until ready to serve.
125 grams plain flour (sifted)
mashed potatoes and chopped onions
60 grams butter
1 tablespoon readymade horseradish cream
oil to fry
Make soft dough with 15 grams of butter and the flour. Soften it with enough water while mixing it. Divide the dough into as many balls as you require. Roll them out into circular or triangular shapes (like you do for chapattis). Fry the chopped onions till light brown, add the mashed potatoes in it and stir-fry for a minute or two. Spread this mixture on the face of the paratha. Then pour the horseradish cream evenly on it. Cover this paratha with another one to make a single thick paratha. Melt the rest of the butter in the pan and lightly fry each of these in low heat.
500 grams boiled potatoes (cut into small cubes)
60 grams ghee
1 small chopped onion
2 green chilies, seeds removed and finely chopped
1 teaspoon ‘garam masala’ (an Indian spice including dried mixture of cinnamon, green cardamom, clove)
oil for deep frying
Sauté boiled potatoes, chillies and onion in ghee for about 3 minutes. Mix the ‘garam masala’ well with it. Make small chapattis and put the mixture in it. Shape up the chapatti into a cone and seal the edges with water. Fry these in hot oil until golden brown. Your hot samosas on the Raksha Bandhan recipe list are ready to be savored.
1 litre Milk
1/4 cup Maida
1/3 cup Suji
Boil the milk till it reduces to 1/2 its quantity. Roast the rava till light brown. Add to the milk along with maida. Ensure that tha maida doesn’t form lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard. Make a sugar syrup of 1 thread consistency. Dip the malpua in the syrup and lay out on a plate.