Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rakhi special dinner. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
.ankita please subscribe to my channel and supporting me Sunday special lunch thali. आसान तरीके से वेज थाली Hello guys Raksha bandhan Aane wala hai toh kyu na bnaye ek dam mjedar mooh me ghulne wali swadist Rakhi special mithai cham cham recipe suji mithai rava se. Firstly, a very very happy Rakhi to everyone!
Rakhi Special dinner is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Rakhi Special dinner is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have rakhi special dinner using 79 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Rakhi Special dinner:
- Get 1/2 cup vermicelli (sevaiyan)
- Make ready 3 cups full-fat milk
- Prepare 1/2 cup sugar
- Prepare 2 tbsp ghee
- Take 2 tbsp broken cashewnuts (kaju)
- Take 1 tbsp raisins (kismis)
- Make ready 1/4 tsp cardamom (elaichi) powder
- Take 1 1/2 cups long grained rice (basmati), soaked for 30 minutes and drained
- Get 1/2 tsp salt
- Make ready 1 tbsp oil
- Get Tomato-4
- Take 1 tablespoon oil -
- Make ready Sugar - ¼ cup (50 grams)
- Get 1/2 teaspoon Red chilli powder-
- Take 1/4 teaspoon Turmeric powder-
- Prepare 1/3 teaspoon Salt
- Take 3 boiled potatoes
- Make ready As required oil for deep frying
- Take 2 tbsp oil
- Make ready 2 red dry chilli
- Take 1 cup chopped tomatoes
- Make ready to taste salt
- Prepare 1 tsp lemon juice
- Take For The Garnish
- Get 2 tbsp chopped coriander (dhania)
- Make ready As required wheat flour(aata)
- Prepare As required Ghee(moyan)
- Make ready As required Water
- Take As required oil
- Make ready 2 cups capsicum cubes
- Get 5 tbsp besan (bengal gram flour)
- Get 2 tbsp oil
- Get 1 tsp cumin seeds (jeera)
- Get 1/4 tsp asafoetida (hing)
- Make ready to taste salt
- Take 1 tsp chilli powder
- Take 1/4 tsp turmeric powder (haldi)
- Make ready 1 tsp chilli powder
- Make ready 1/4 tsp cumin seeds (jeera) powder
- Take 1/2 tsp coriander (dhania) powder
- Make ready For The Chenna
- Take 2 1/2 cups (1/2 litre) cow’s milk
- Prepare 2 1/2 cups (1/2 litre) buffalo’s milk
- Take 1 1/2 tbsp lemon juice
- Prepare Other Ingredients
- Get 1 cup sugar
- Make ready 1 tsp sugar
- Make ready 1 tsp lemon juice
- Take 250 grm karaunde
- Get 1 1/4 cups Jaggery (gur) grated
- Prepare 3/4 teaspoon Fenugreek seeds (methi dana)
- Prepare 4 teaspoons Fennel seeds (saunf)
- Make ready 1/2 teaspoon Onion seeds (kalonji)
- Prepare 1 teaspoon Coriander powder
- Make ready 1 teaspoon Red chilli powder
- Prepare 1/2 teaspoon Turmeric powder
- Take to taste Salt
- Get 3 tablespoons Mustard oil
- Get 1 cup green chiilli
- Take 1 kilogram Raw mangoes
- Prepare 1 1/4 cups Jaggery (gur) grated
- Get 3/4 teaspoon Fenugreek seeds (methi dana)
- Make ready 4 teaspoons Fennel seeds (saunf)
- Get 1/2 teaspoon Onion seeds (kalonji)
- Take 1 teaspoon Coriander powder
- Prepare 1 teaspoon Red chilli powder
- Make ready 1/2 teaspoon Turmeric powder
- Get To taste Salt
- Get 3 tablespoons Mustard oil
- Prepare 1 kilogram Raw mangoes
- Take 1 1/4 cups Jaggery (gur) grated
- Get 3/4 teaspoon Fenugreek seeds (methi dana)
- Take 4 teaspoons Fennel seeds (saunf)
- Take 1/2 teaspoon Onion seeds (kalonji)
- Get 1 teaspoon Coriander powder
- Prepare 1 teaspoon Red chilli powder
- Prepare 1/2 teaspoon Turmeric powder
- Make ready To taste Salt
- Get 3 tablespoons Mustard oil
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Instructions to make Rakhi Special dinner:
- Vermicelli seviyan:-Heat ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside. Combine the milk and water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat ghee in a small non-stick pan, add the cashew nuts and sauté on a medium flame for 1 minute. Add the raisins and sauté on a medium flame for a few seconds. - Pour this over the semiyan along with the cardamom powder and mix well.vermicelli semiya is ready.
- Rice:-Boil water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked. - Drain, transfer to a plate and allow it to cool for 2 to 3 hours. - rice is ready.
- Tamatar ki chutney:-Wash tomatoes thoroughly and dry them until the water is dry. Remove it's stem and cut it into large pieces. Grind the grated tomatoes into a mixer jar and grind them fine. - Put Kadhai on gas. Put oil in kadhai and let the oil warm. After heating the oil, add cumin seeds to it and fry it. After this, add turmeric powder and fry it lightly. - Add tomato paste, red chilli powder, plain salt and sugar in it. Mix all the ingredients well
- Cook the chutney well with tomato and cook until the chutney is thick enough.tomato chutney is ready.
- Aloo tamatar ki sabzi:-Heat the oil in a kadhai and deep fry the potatoes and soya till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the red dry chillies, tomatoes and the mix well and cook till the oil forms a separate layer on top.Add the fried boiled potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.Serve hot.aloo tamatar soya ki sabzi is ready.
- Poori:-Combine all the ingredients in a deep bowl and knead into a soft dough using add water.Divde the dough into equal portions. - Roll a portion of the dough into a circle without using any flour for rolling.Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. - Poori is ready.
- Capsicum ki sabzi:-Dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes
- .Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and mix well cook for few mins, then switch off the flame.
- Chenna:-For the chenna Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch of the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water
- And wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. How to proceed Put 1 cup of water in a steamer or a pressure cooker, add sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely. Meanwhile, squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth
- And free of lumps. Divide the chenna into equal portions and roll each portion into small balls between your palms. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes. Remove gently into a bowl, refrigerate and serve chilled.
- Karonde ka khatta meetha achar :- Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and saute till it begins to change colour. Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add karaunda and green chilli and stir for five minutes. Add jaggery and half cup of water. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.
- Aam ka achar:-Peel the mangoes, cut lengthwise into quarters and remove the kernel. Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour.Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water. - Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.
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