Rakhi Special dinner
Rakhi Special dinner

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rakhi special dinner. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rakhi Special dinner is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Rakhi Special dinner is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook rakhi special dinner using 79 ingredients and 14 steps. Here is how you cook it.

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

So that’s going to wrap this up with this exceptional food rakhi special dinner recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!