Raksha Bandhan, an auspicious instance that celebrates the original bond of sibling love, is solely across the nook. This 12 months, the pageant might be celebrated with nice zeal and exuberance on August 30 and thirty first. On nowadays, sisters wrap their brother’s wrist with an ornate thread or bracelet referred to as a ‘rakhi’, and in go back, brothers be offering their sisters items and guarantees of everlasting coverage and toughen. In fashionable instances, on the other hand, sisters additionally have fun the pageant by means of tying rakhi on every different’s wrists. When it comes to Indian fairs, the grand dinner party and standard cuisine are a vital part and no instance is whole with out savouring mouth-watering foods.
Whether it is crispy puri with alu sabzi or a scrumptious suji ka halwa, fairs provide a chance to indulge in those conventional Indian meals with none guilt. To make this Raksha Bandhan additional particular, here is a record of a few mouth-watering lunch recipes. So placed on your chef’s hat and get in a position to deal with your sibling to a hearty lunch. (Also learn: Healthy lunch recipe: Team millet and basil conjee with jowar roti for a delightful meal )
Delicious lunch recipes for Raksha Bandhan
1. Poori bhaji
(Recipe by means of Chef Kunal Kapoor)
Ingredients:
For Poori Dough
Whole Wheat Flour – 2 cups
Semolina – 2tbsp
Salt – ½ tsp
Water – as required
Oil – a touch
For Aloo Bhaji
Ghee – 3tbsp
Asafoetida – ¼ tsp
Cumin – 2tsp
Coriander seeds (cracked) – 2tbsp
Green chillies – 1no
Ginger chopped – 1 tbsp
Turmeric – 1tsp
Chilli powder – 1tsp
Coriander powder – 1 tbsp
Salt – to style
Tomatoes Chopped – 1cup
Potatoes (medium, boiled) – 5-6nos
Water – 4cups
Garam masala – a pinch
Coriander chopped – handful
Method:
1. In a deep vessel, warmth some ghee over a medium flame. Add some asafoetida in the new ghee, adopted by means of cumin and coriander seeds. Wait for the masalas to splutter.
2. Now, upload in slit inexperienced chillies and ginger and cook dinner for approximately a minute. Next, upload in the powdered masalas and salt and provides it a handy guide a rough stir.
3. Add in the chopped tomatoes to forestall the masalas from burning. Turn up the warmth to prime and roast the tomatoes for approximately 2-3 mins till the tomatoes are smartly cooked.
4. Mash the potatoes in with your arms into the masala and stir smartly to cook dinner. Reduce the warmth to medium and roast the potatoes smartly for approximately 2-3 mins, prior to including in the water.
5. Add in the water and produce it to a boil. Once the sabzi boils, upload in the garam masala and decrease the warmth to simmer it for approximately 5 to 10 mins till it thickens. Once the the sabzi thickens, upload the coriander to end.
6. Begin by means of blending entire wheat flour with semolina and salt in a large bowl. Slowly, combine in the water to make a stiff dough. Once the dough is shaped, drizzle with a touch of oil and use your palms to duvet the dough with it.
7. Keep apart for resting for approximately 30 min. Cut even-sized pedas of the dough in accordance to your most popular dimension and form them into balls. Tap they all with oil the usage of your palms. Dredge the running floor and the started with a touch of oil.
8. Begin rolling the pooris right into a circle, in the meantime stay the oil in the kadhai in a position at a prime temperature. Put the poori in the oil and turn it because it puffs up. Baste the highest of the poori with sizzling oil the usage of your perforated spoon. Fry till a pleasing golden color is advanced.
9. Always make the poori dough a bit of stiff for easiest effects.
10. Use oil as a substitute of atta to roll out the pooris because the dry atta will make the frying oil grimy.
11. Do now not over-mash the potatoes and simplest overwhelm frivolously with your arms for the most productive consistency of the sabzi.
12. Fry the pooris on a prime temperature in additional oil for easiest, ethereal pooris that don’t soak up any additional oil.
13. Serve sizzling pooris with aloo sabzi.
2. Lachha Paneer Paratha
(Recipe by means of Chef Tarla Dalal)
Ingredients:
1/2 cup crumbled paneer (cottage cheese)
1 cup entire wheat flour (gehun ka atta)
2 tsp finely chopped inexperienced chillies
2 tbsp finely chopped coriander (dhania)
1/2 tsp roasted cumin seeds (jeera) powder
salt to style
To Be Mixed Into A Paste
2 tbsp ghee
2 tbsp entire wheat flour (gehun ka atta)
Other Ingredients
Whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method:
1. Combine all of the components in combination in a deep bowl and knead right into a cushy dough the usage of sufficient water.
2. Divide the dough into 4 equivalent parts.
3. Roll out every portion right into a 200 mm. (8″) diameter circle using a little whole wheat flour for rolling.
4. Place a rolled portion on a flat, dry surface, spread a little prepared paste evenly over it and place another rolled portion over it
5. Repeat step 4 to make 2 more layers.
6. Roll it up tightly from one end to the other and cut it into 6 equal portions.
7. Flatten one portion in between your palms and again roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
8. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown from both the sides.
9. Repeat steps 7 and 8 to make 5 more parathas. Serve immediately.
3. Vegetable Pulav
(Recipe by Chef Kunal Kapoor)
Ingredients:
Oil – 5tbsp
Black cardamom – 1no
Peppercorn – 7-8nos
Cumin – 2tsp
Green chilli slit – 3-4nos
Onion sliced – 1cup
Potato diced – 1cup
Carrot diced – ½ cup
Beans diced – ½ cup
Salt – to taste
Water – 4cups
Basmati rice – 2cups
Peas – ½ cup
Method:
1. Wash and soak the rice for 30 mins. Heat a deep pan and add oil, black cardamom, peppercorn, cumin, and let them splutter. Stir and add green chilli, onion and cook them for 2 minutes.
2. Add potato, carrot, beans and salt. Continue cooking for another 3mins.
3. Pour water and bring it to a boil. Drain the water from the rice and add it to the pan. Cook on high heat without stirring much.
4. Once the water level comes to the same as the rice, lower the heat, add green peas, cover and cook till all the water is absorbed.
5. Once all the water is soaked by the rice turn off the heat and let it sit for 10min.
6. Over the cover, carefully fluff up the rice and serve it hot.
7. The general thumb rule to cook basmati rice is 1 cup of rice to 2 cups of water. But use the rice: water ratio as per your brand of rice.
8. Always add the veggies late into the pulao to preserve their colour and nutrition
9. Once the rice is ready let it sit in the vessel for 5-10 mins before opening and serving. This helps the rice to absorb flavours and become more tender.
10. Always carefully slice the rice with a thin spatula and never scoop out rice as it will break/mash the rice.
4. Chole Bhature
(Recipe by Chef Ranveer Brar)
Ingredients:
For Chole
1 cup regular chickpeas- soaked overnight, drained, rinsed.
1 tbsp coriander powder/dhania powder
1tsp red chilli powder/Lal mirch powder
¼ tsp turmeric powder/haldi
1 tspchole masala powder or garam masala powder
1 tsp dry mango powder/amchur powder
a pinch of asafoetida/hing (optional)
black salt or rock salt as required
2 cups water to be added later
wholegaram masala/spices
1 tsp cumin seeds/jeera
1 large Indian bay leaf/tej patta
2-inch cinnamon/dal chini
2-3 cloves/lavang
2 green cardamom/choti elaichi
2 black peppercorn
Ground paste ingredients
1 medium size onion, chopped
2 medium size tomatoes, chopped
½ inch ginger/adrak, chopped
34 garlic cloves/lahsun, chopped
For Bhatura
2 cups, Refined flour/ Maida
1 tbsp Semolina/ sooji
4 tbsp Curd/ yogurt
1 tbsp Oil
Salt to taste
½ tsp Sugar
¼ tsp Baking powder
Water to knead into a dough
Oil – for deep frying
Method:
For Chole
1. Pressure cook, the soaked chole for 4-5 whistles, cool and strain.
2. Heat oil in a pan or kadai fry the whole garam masala/spices mentioned above till the oil becomes fragrant. Add the ground paste and saute till the oil starts to leave the sides of the paste.
3. Keep on stirring, so that the paste does not stick to the pan.
4. Add all the dry spice powders turmeric, red chilli powder, coriander and dry mango powder stir and saute for a minute. Add the cooked chole, water, salt and stir.
5. Simmer on a low or medium flame for 12-15 minutes till the curry thickens. Stir occasionally.
6. Add slit green chillies and garam masala powder or chole masala. stir and simmer for a minute or two.
7. Serve chole hot with onion slices, and lemon wedges along with bhatura.
For Bhature
8. Mix all the mentioned ingredients to make a soft dough. The dough should not be too hard or too soft on the touch.
9. Cover with a wet cloth and keep aside for at least 3 to 4 hours.
10. Portion the dough into small balls and roll into thick round-shaped rotis. It should not be too thick or too thin.
11. Heat enough oil for deep frying in a heavy-bottomed vessel. Once the oil is hot, reduce the flame to medium-high.
12. Now slide the natural into the hot oil. Using the back of the ladle, immerse it completely in oil you will find it will puff. Flip over and fry the other side till light golden brown. Remove onto absorbent paper.
13. Serve hot with chole.
5. Kadai Paneer
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
Cottage cheese (paneer), lower into ½ inch cubes 300 grams
Kadai masala 1/2 teaspoon
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Onions, finely chopped 2 medium
Ginger-garlic paste 1 tablespoon
Tomatoes, finely chopped 2 medium
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Coriander powder 2 teaspoons
Salt to style
Yoghurt 3-4 tablespoons
Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon
Tomato, lower into ½ inch items and layers separated 1 medium
Onion, lower into ½ inch items 1 medium
Green capsicum, lower into 1/2 inch items 1/2 medium
Lemon 1/2
Fresh coriander sprigs for garnish
Method:
1. Heat oil in a non-stick pan, upload cumin seeds and when their color adjustments, upload onions, combine and sauté until golden brown.
2. Add ginger-garlic paste, combine and sauté for 1 minute. Add tomatoes, combine and sauté until cushy and pulpy.
3. Add turmeric powder, crimson chilli powder, coriander powder and salt, combine and sauté for 1 minute. Add 1 cup water, combine and cook dinner on medium warmth for two mins.
4. Reduce warmth, upload yogurt, combine and cook dinner for 1 minute. Adjust salt and blend. Add dried fenugreek powder and blend smartly.
5. Add tomato items, onion items and inexperienced capsicum items, combine and cook dinner for two mins.
6. Add cottage cheese cubes and blend frivolously. Add kadai masala and squeeze the juice of ½ lemon, combine and cook dinner for 1-2 mins.
7. Transfer right into a serving bowl, garnish with coriander sprigs and serve sizzling.
