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Served with love! 3 special Rakhi recipes

By SANJYOT KEER/ANAHITA DHONDY/VARUN INAMDAR
August 03, 2020 09:19 IST
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Special treats to celebrate your bond.

Mango Walnut Sheera

Mango Walnut Sheera
Recipe by chef Sanjyot Keer

Ingredients

  • 3/4 cup ghee
  • 3/4 cup semolina
  • 1/4 cup wheat flour
  • 3/4 cup sugar
  • 1/2 cup Mango puree
  • 2 cups water (you can add more if the sheera is too dry)
  • 1/2 cup walnuts

Method

  • Chop walnuts and toast them into a pan, do not over do it.
  • Puree the mangoes to get mango pulp if using fresh mangoes. 
  • Add ghee, semolina and wheat flour in a pan and start roasting on medium flame.
  • Keep roasting and stirring until the colour starts to change and you get a nice aroma.
  • Add sugar and mango pulp and stir quickly. While mixing continuously add the water too.
  • Keep stirring to avoid lumps and add the toasted walnuts.
  • Cool until the ghee separates.
  • Serve immediately.

Walnut and Gur Ki Roti

Walnut and gur ki roti
Recipe by chef Anahita Dhondy

Ingredients

  • 1 cup plain flour
  • ¼ tsp salt
  • 2 eggs, beaten
  • 1 tbsp melted butter
  • Oil or butter for greasing

For the sauce

  • 1 ¼ cup milk
  • ½ cup jaggery
  • 1 cup milk
  • ½ cup walnut halves

For garnish

  • Honey to drizzle
  • Edible flowers

Method

  • In a bowl, add all the ingredients and mix well.
  • Heat a non stick pan and add a few drops of oil or butter.
  • Take a ladle and pour out into the pan to make a pancake.
  • Cook on both sides. Take out and cool.
  • In a separate pan, melt jaggery and milk to make the sauce.
  • Pour the sauce onto the pancakes in a pan and mix in the walnuts.
  • Garnish with more walnut halves, honey, edible flowers and serve. 

 

Walnut Paneer Dum Biryani

Walnut Paneer Dum Biryani
Recipe by Chef Varun Inamdar 

Ingredients

  • 2 cups basmati rice, parboiled
  • 1/2 walnut halves
  • 2 tbsps oil
  • 1 cup paneer, cut into cubes
  • 1/2 cup fried onions
  • 1 tbsp ginger- garlic paste
  • 1/2 cup curd
  • 1/2 cup walnut milk
  • 1/2 cup tomato, sliced
  • Salt as required
  • Dry spice mix
  • 1/2 stick cinnamon
  • 1 tbsp red chili powder
  • 1/2 gram saffron
  • 1 tsp turmeric powder
  • 1 tsp green cardamom seeds
  • 1/2 tsp cloves
  • 1 tbsp coriander seeds
  • 1 tsp pepper corns
  • 1/2 tsp cumin seeds
  • 1/2 cumin seeds
  • 1/2 tsp fennel seeds

For garnish

  • Dried rose petals
  • Coriander leaves

Method

  • Grind the dry spices to a fine powder. Keep aside.
  • In a pot, take curd and walnut milk. Whisk till lump-free.
  • Add the spice mix, fried onions, tomatoes, ginger- garlic paste, tomato slices and salt.
  • Mix well. Add paneer cubes and walnut halves. Add one cup water and place the pot on medium flame.
  • Top with parboiled rice.
  • Top with dried rose petals and coriander leaves.
  • Cover with a lid and cook on medium-low flame for 20 minutes.
  • Fluff with a fork and serve with cucumber or raita.


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SANJYOT KEER/ANAHITA DHONDY/VARUN INAMDAR
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