Recipe of Rakhi Special dinner

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rakhi special dinner. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rakhi Special dinner is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Rakhi Special dinner is something which I’ve loved my entire life. They’re fine and they look fantastic.

Recipe of Rakhi Special dinner

To get started 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 cook that.

Ingredients

The ingredients needed to make Rakhi Special dinner:

1. Prepare 1/2 cup vermicelli (sevaiyan)
2. Get 3 cups full-fat milk
3. Take 1/2 cup sugar
4. Make ready 2 tbsp ghee
5. Make ready 2 tbsp broken cashewnuts (kaju)
6. Take 1 tbsp raisins (kismis)
7. Get 1/4 tsp cardamom (elaichi) powder
8. Prepare 1 1/2 cups long grained rice (basmati), soaked for 30 minutes and drained
9. Prepare 1/2 tsp salt
10. Get 1 tbsp oil
11. Take Tomato-4
12. Make ready 1 tablespoon oil -
13. Make ready Sugar - ¼ cup (50 grams)
14. Get 1/2 teaspoon Red chilli powder-
15. Prepare 1/4 teaspoon Turmeric powder-
16. Prepare 1/3 teaspoon Salt
17. Get 3 boiled potatoes
18. Get As required oil for deep frying
19. Get 2 tbsp oil
20. Take 2 red dry chilli
21. Take 1 cup chopped tomatoes
22. Take to taste salt
23. Take 1 tsp lemon juice
24. Prepare For The Garnish
25. Prepare 2 tbsp chopped coriander (dhania)
26. Prepare As required wheat flour(aata)
27. Take As required Ghee(moyan)
28. Make ready As required Water
29. Make ready As required oil
30. Get 2 cups capsicum cubes
31. Get 5 tbsp besan (bengal gram flour)
32. Take 2 tbsp oil
33. Prepare 1 tsp cumin seeds (jeera)
34. Prepare 1/4 tsp asafoetida (hing)
35. Prepare to taste salt
36. Get 1 tsp chilli powder
37. Make ready 1/4 tsp turmeric powder (haldi)
38. Get 1 tsp chilli powder
39. Take 1/4 tsp cumin seeds (jeera) powder
40. Take 1/2 tsp coriander (dhania) powder
41. Prepare For The Chenna
42. Take 2 1/2 cups (1/2 litre) cow’s milk
43. Get 2 1/2 cups (1/2 litre) buffalo’s milk
44. Prepare 1 1/2 tbsp lemon juice
45. Prepare Other Ingredients
46. Take 1 cup sugar
47. Prepare 1 tsp sugar
48. Get 1 tsp lemon juice
49. Get 250 grm karaunde
50. Make ready 1 1/4 cups Jaggery (gur) grated
51. Take 3/4 teaspoon Fenugreek seeds (methi dana)
52. Prepare 4 teaspoons Fennel seeds (saunf)
53. Take 1/2 teaspoon Onion seeds (kalonji)
54. Make ready 1 teaspoon Coriander powder
55. Take 1 teaspoon Red chilli powder
56. Prepare 1/2 teaspoon Turmeric powder
57. Prepare to taste Salt
58. Make ready 3 tablespoons Mustard oil
59. Get 1 cup green chiilli
60. Take 1 kilogram Raw mangoes
61. Get 1 1/4 cups Jaggery (gur) grated
62. Take 3/4 teaspoon Fenugreek seeds (methi dana)
63. Prepare 4 teaspoons Fennel seeds (saunf)
64. Get 1/2 teaspoon Onion seeds (kalonji)
65. Get 1 teaspoon Coriander powder
66. Take 1 teaspoon Red chilli powder
67. Get 1/2 teaspoon Turmeric powder
68. Prepare To taste Salt
69. Get 3 tablespoons Mustard oil
70. Make ready 1 kilogram Raw mangoes
71. Make ready 1 1/4 cups Jaggery (gur) grated
72. Make ready 3/4 teaspoon Fenugreek seeds (methi dana)
73. Prepare 4 teaspoons Fennel seeds (saunf)
74. Take 1/2 teaspoon Onion seeds (kalonji)
75. Take 1 teaspoon Coriander powder
76. Make ready 1 teaspoon Red chilli powder
77. Get 1/2 teaspoon Turmeric powder
78. Take To taste Salt
79. Take 3 tablespoons Mustard oil

Instructions

Steps to make Rakhi Special dinner:

1. 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.
2. 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.
3. 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.
4. 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
5. Cook the chutney well with tomato and cook until the chutney is thick enough.tomato chutney is ready.
6. 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.
7. 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.
8. 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
9. .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.
10. 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
11. 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
12. 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.
13. 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.
14. 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.

As simple as that Steps to Prepare Rakhi Special dinner

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