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Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rakhi special dinner. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Rakhi Special dinner is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Rakhi Special dinner is something that I’ve loved my entire life.

You already know that Raksha Bandhan or Rakhi festival is the celebration of love, bond between brothers and sisters. And this celebration is incomplete without delicious food. Creamy Mughlai Vegetable Subzi effortless preparation of mixed vegetables, raisins and golden brown cashewnuts, perked up with garam masala, is a real treat for both your eyes and your senses.

To get started with this recipe, we must 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:

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

Much like all other festivals, this celebration is incomplete without a lavish spread of good food and desserts. Here?s a collection of delightful Raksha Bandhan special recipes, which are a fusion of taste and happiness. A quintessential Rakhi feast is all things decadent and flavourful. From a mix of dal, pulaos, curries followed by an extensive line-up of sweetmeats, hosting a Rakhi lunch could prove to be a mammoth feat.

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.

If this Raksha Bandhan, you have taken the onus on yourself, we are here to help with our special vegetarian rakhi menu. Yes, it's that time of the year again. When sisters eagerly wait for their brothers, to tie a Rakhi on their wrist and get the much deserved 'neg'. As any other festival in India, this one too is food centric. It's a day when the kitchen is bustling with energy and the choicest of food is being dished out.

So that is going to wrap it up for this exceptional food rakhi special dinner recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!