Are you planning a menu for rakshabandhan special meal? This festival celebrates the bond of love and protection between brothers and sisters and to honour the beautiful tradition, we bring special dishes so that you can host a delightful experience to your guests.
While there is an all time party favourite, Dahi Bhalla from the northern part of the country, Paneer Jaisalmeri is a beautiful rendition of paneer for the main course. Kari Belle Cutlet, a traditional local dish of North Karnataka, is prepared with chargrilled raw banana along with roasted South Indian spices and herbs. Alu Chi Wadi, a crisp, flavourful snack, is a perfect blend of taste and tradition, reflecting the culinary heritage of Maharashtra. What better way to wind up the meal than to have a Royal festive treat of Shahi Tukda for complete indulgence.
Dahi Bhalla
By Aman Islam, Executive Chef, Niraamaya Retreats
Ingredients:
For the bhalla (bumplings): Urad dal (black gram split pulse, soaked for 4-6 hours or overnight), 1 cup; Cumin seeds, 1/2 teaspoon; Ginger paste, 1/2 teaspoon; Baking soda, 1/4 teaspoon; Salt to taste; Oil for frying
For the dahi (yoghurt): Plain yoghurt (whisked), 2 cups; Roasted cumin powder, 1/2 teaspoon; Black salt, 1/2 teaspoon; Sugar (optional, to taste), 1 tablespoon
For garnishing: Tamarind chutney; Coriander-mint chutney; Red chili powder, 1/2 teaspoon; Roasted cumin powder, 1/2 teaspoon; Chopped fresh coriander leaves; Sev (crispy gram flour noodles, optional)
Method
Prepare the bhallas: Drain the soaked urad dal and grind it into a smooth batter with cumin seeds and ginger paste. You can use a little water if needed, but the batter should be thick. Add baking soda and salt to the batter and mix well.
Fry the bhallas: Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the hot oil, frying a few at a time. Fry until they turn golden brown and crisp on the outside. Remove the bhallas from the oil and drain on paper towels.
Soak the bhallas: In a large bowl, fill with water and soak the fried bhallas for about 15-20 minutes, or until they become soft. Gently squeeze out excess water from the bhallas before adding them to the yoghurt.
Prepare the dahi: In a bowl, mix the whisked yogurt with roasted cumin powder, black salt, and sugar (if using). Adjust seasoning to taste.
Assemble the dish: Place the squeezed bhallas in a serving dish or individual bowls. Pour the seasoned yogurt over the bhallas, ensuring they are well covered. Drizzle tamarind chutney and coriander-mint chutney over the yogurt-covered bhallas.
Garnish and serve: Sprinkle red chili powder, roasted cumin powder, and chopped fresh coriander leaves on top. Optionally, garnish with sev for added crunch. Serve immediately or chilled, as per preference.
Alu chi Wadi
Chef Zameer Ahmad, Executive Sous, Radisson Blu Pune Kharadi
Ingredients: Fresh Alu leaves, 10-12; Gram flour (besan), 1 cup; Rice flour, 2 tbsp; Tamarind pulp, 1 tbsp; Jaggery, 1 tsp; Turmeric powder, 1 tsp; Red chili powder, 1 tsp; Cumin powder, 1 tsp; Salt to taste; Oil for frying; Sesame seeds for garnish
Method: Wash the Alu leaves thoroughly and remove the thick veins from the back of each leaf. In a bowl, mix gram flour, rice flour, tamarind pulp, jaggery, turmeric, red chili powder, cumin powder, and salt. Add water to form a smooth paste. Spread the paste evenly on each Alu leaf and stack them on top of each other. Roll the stacked leaves tightly and steam for about 20-25 minutes. Once cooled, slice the roll into bite-sized pieces and fry until golden brown. Garnish with sesame seeds and serve hot with chutney.
Karibelle Cutlet (Raw banana cutlets)
By Harish Kumar, Executive Sous Chef, Evolve Back Kamalapura Palace, Hampi
Ingredients: Raw banana, 1 kg; Salt, to taste; Ghee, 100 gm; Turmeric powder, 2 tbsp; Jeera powder, 2 tbsp; Coriander powder, 2 tbsp; Cumin, 40 gm; Mustard, 40gm; Curry leaves, 50 gm; Coriander green, 60 gm; Green chilli, 50 gm; Ginger, 50 gm; Yellow chilli powder, 3 tbsp; Black salt, 1 tsp; Amchur powder, 1 tsp
Method: Peel the raw banana and lightly roast into the tandoor or oven (optional). Grate once cooked. Heat oil in a pan, add cumin/mustard once crackle add chop ginger, chop curry leaves and green chillies and mix will all ingredients except ghee. Divide the entire mixture into equal size and shape it into a cutlet. Cook on hot gridle along with ghee and serve with chutney.
Paneer Jaisalmeri
By Chef Shabbeer Ahmed, Brand Executive Chef, Sattvik, New Delhi
Ingredients
For gravy: Tomato, 200 gm; Green cardamom, 2 gm; Cashewnuts, 20 gm; Khoya, 20 gm; Fresh cream, 30 gm; Desi ghee, 20 ml; Butter, 20 gm; Honey, 2 ml; Salt, 2 gm; Kashmiri chilly powder, 5 gm; Kitchen King masala, 3 gm
Method: Add desi ghee in the patila, add kashmiri chilli powder, tomatoes, little bit of water, cashewnuts, khoya, salt. After cooking well, make a fine paste, add butter, honey, kitchen king pwd, fresh cream.
For pinwheel paneer: Slice paneer blanch in the water with salt, cool it apply green peas & salt paste, and roll it. Add paneer pinwheel in the gravy, garnish with fresh cream and serve.
Shahi Tukda
By Rajiv Malhotra, Corporate Chef, Habitat World at India Habitat Centre
Ingredients
For the bread: White bread, 6 slices; Desi ghee (for frying), 150 ml
For the rabri: Full cream milk, 1 litre; Saffron, 3-4 strands; Grain sugar, 100 gm; Rose Water, 3 ml
For the sugar syrup: Grain sugar, 100 gm; Water, 200 ml; Green cardamom, 2 pods
For garnishing: Pista (Pistachio) slivers, 10 gm; Almond slivers, 10 gm
Method
Prepare the bread: Trim the edges off the bread slices and cut them diagonally into triangles. Discard the edges. Heat ghee in a shallow pan over medium heat. Once the ghee is hot, add a few bread triangles and deep-fry them until golden brown on both sides. Repeat the process with all the bread slices. Transfer the fried bread to a plate and set aside.
Prepare the rabri: Heat the milk in a heavy-bottomed non-stick pan over medium heat. Once the milk starts boiling, reduce the heat to medium-low. Add saffron strands and stir well.
Cook the milk, stirring frequently, until it reduces to half its original volume (about 20-25 minutes). Use a silicone spatula to scrape down the sides of the pan and incorporate the solidified milk back into the mixture. Make sure to scrape the bottom of the pan regularly to prevent scorching. Once the milk has reduced, add sugar and continue to cook for another 10-12 minutes until the rabri thickens to a custard-like consistency. Remove the pan from heat and set the rabri aside.
Prepare the sugar syrup: In a separate pan, combine water, sugar, and green cardamom pods. Cook over medium heat for 8-10 minutes, stirring occasionally, until the sugar has dissolved and the syrup has slightly thickened. Remove from heat.
Assembly: Dip the fried bread slices in the warm sugar syrup for 10-20 seconds, depending on how soft you prefer the bread. Arrange the soaked bread slices on a serving plate. Generously spoon 2-3 tablespoons of rabri over each slice. Garnish with slivers of pistachios and almonds. Serve in your style.
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