5 Rakhi Recipes By The Grace Kitchen

About The Author

Tanya Bhatia is a Culinary Expert & Food Entrepreneur, She shares amazing Rakhi Recipes on Women Fitness India with expertise in baking, Italian, Mexican & Indian Cuisine. Worked with over 30 brands in creating new recipes, food styling, and food photography. 

Visit: https://www.thegracekitchen.com/

This Raksha Bandhan make something extra special and delicious for your loved ones.

Try these Rakhi Recipes and tag us on Instagram @womenfitnessorg

1.Mango Chocolate Tart

This super easy No-Bake Mango Chocolate Tart is a delicious dessert, that is ready in just a few steps is a must-try Rakhi Recipes

Ingredients

Chocolate Base:

•        4-5 chocolate muffins/slices
•        2-3 tbsp melted butter

Mango Pudding:

•        1 cup mango puree
•        1 tsp agar agar powder
•        1/4 cup hot water
•        Nutella, for garnish

Method

•        The base can be prepared by breaking the cake slices or muffins into fine crumbs and then mix some melted butter in it.
•        Gently press this cake mix to the bottom and sides of your tart moulds.
•        Refrigerate it for 15 minutes.
•        In another bowl, take 1/4 cup hot water and add agar agar powder to it. Keep it aside for 5 minutes.
•        After 5 minutes, add mango puree to it and mix it well.
•        Pour the mango pudding into the tart moulds.
•        Freeze them for 30 minutes.
•        Garnish it with some Nutella and serve chilled.

2. Oats Rava Idli Burger

Healthy and delicious burger recipe, replacing burger buns with the super awesome Oats Rava Idli!

Ingredients

For Oats Idli:

•        1/2 cup oats, roasted and grinded
•        3 tsp oil
•        1 tsp mustard seeds or rai
•        1/2 tsp urad dal
•        1/2 tsp chana dal
•        1 tsp jeera or cumin seeds
•        Few curry leaves
•        1 tsp ginger garlic paste
•        2 green chillies, chopped
•        1/2 tsp turmeric powder
•        1/2 cup suji or rava
•        1/2 cup curd or yogurt
•        1 cup water
•        1 tsp salt
•        1 sachet eno or fruit salt

For Aloo Tikki:

•        3-4 potatoes, boiled and mashed
•        2 green chillies, chopped
•        1 tbsp besan or gram flour
•        1 tsp salt
•        1/2 tsp red chilli powder
•        1 tsp jeera or cumin powder
•        oil, for shallow frying
•        1/2 cup cabbage leaves, shredded
•        1 tomato rings
•        1 onion rings
•        3 tbsp tomato ketchup
•        3 tbsp coconut chutney

Instructions

•        In a pan, add 2 tsp oil. Add mustard seeds, cumin seeds, urad dal and chana dal. Saute for a minute.
•        Add curry leaves, green chillies, ginger garlic paste and saute for a minute.
•        Add salt, turmeric powder and rava and roast for 5 minutes.
•        Then add roasted oats, grinded into a flour and roast fro another 5 minutes.
•        Transfer them to a bowl and add curd to it.
•        Add water gradually and mix well.
•        Cover and keep it aside for 15 minutes.
•        Then add more water if needed and 1 sachet of fruit salt or eno.
•        Whisk it well.
•        Grease your moulds and add the batter in them.
•        Take a cooker or deep pan, add 1 inch water and place a stand in it. Now place the filled moulds over the stand and cover and cook for 10-12 minutes, or till a skewer inserted comes out clean. If using a cooker, remove the whistle.
•        Once done, take out the idlis and toast them lightly on a greased pan.
•        In another pan, heat oil for shallow frying.
•        In a bowl, take boiled potatoes, add salt, red chilli powder, cumin powder, besan and green chillies. Mix well and form a dough.
•        Take small portions and make 3-4 aloo tikkis from it.
•        Shallow fry them in hot oil.
•        Lay one toasted idli slice, apply some tomato sauce, few onion rings, cabbage leaves, aloo tikki, tomato slice and coconut chutney. Cover with the other slice and serve hot!

3. Sago Phirni

Phirni is a must in every Indian household, so here’s a unique twist to our traditional phirni, with some sago pearls and the seasonal mosambi flavour.

If you don’t want the mosambi flavour, you can simply skip it or add kewra essence instead.

Ingredients

•        3 cups full fat milk
•        1/2 cup boiled rice, churned or grinded
•        1/2 cup sago or sabudana, soaked overnight
•        3 tbsp sugar
•        1 tsp elaichi or cardamom powder
•        1/2 tsp mousambi essence
•        2-3 drops of yellow colour

Instructions

•        Soak sabudana for 6-8 hours.
•        In a pan, add milk and let it come to a boil.
•        Add grinded rice, sugar and sago pearls.
•        Simmer and let it cook till it thickens. Keep stirring continuously.
•        Add elaichi powder, yellow colour and essence.
•        Serve chilled with chopped pistachios.

4. Rajma Galouti Kebab

Try out the vegetarian version of the famous Lucknowi Galouti Kebab, with these melt-in-the-mouth Rajma Galouti Kebab.

Ingredients

•        2 cups rajma or kidney beans, soaked overnight
•        6 cups water, to boil
•        1/2 tsp salt
•        A pinch of baking soda

For masala:

•        10 cashew nuts, soaked
•        2 tbsp fried onion
•        1 green chilli
•        2 cardamom pods or elaichi
•        3 tbsp saffron water
•        1 inch ginger
•        1 tsp kashmiri red chilli powder
•        1 tsp garam masala
•        2 tsp salt
•        1 tsp ghee
•        1/2 cup roasted besan or gram flour
•        Oil, for frying

Instructions

•        Firstly, pressure cook the rajma with water, salt and baking soda.
•        Then grind them to a coarse paste.
•        Grind soaked cashews, fried onion, green chilli, ginger, cardamom with saffron water.
•        Add the grinded paste to the rajma paste.
•        Then add all the spices, ghee and besan.
•        Heat a non-stick pan or tawa, apply some oil and roast the kebabs on medium flame from both sides.
•        The melt-in-the-mouth Rajma Galouti Kebabs are ready!

5. Gulkand Caramel Pudding

One flavour that I love in my desserts is Gulkand. So here’s my version of the perfect Diwali dessert in. gulkand flavour, the smooth and creamy Gulkand Caramel Pudding.

Ingredients

For layer 1:

•        1.5 cups digestive biscuits, grinded or crushed
•        3 tbsp salted butter

For layer 2:

•        1 cup milk
•        200 ml whipping cream
•        1/3 cup powdered sugar
•        2 tbsp gulkand
•        Few drops of rose essence
•        Few drops of pink/red colour
•        1/2 tsp agar agar

For layer 3:

•        1 cup milk
•        200 ml whipping cream
•        1/3 cup powdered sugar
•        Few drops of vanilla essence
•        1/2 tsp agar agar

For caramel garnish:

•        1 cup granulated sugar

Instructions

•        For the first layer, add butter to crushed digestive biscuits. Mix well and add it at the bottom of each serving glass or bowl. Press it gently.
•        For the second layer, in a pan whisk milk and cream with gulkand, sugar and agar agar.
•        Boil the mixture, while continuously whisking.
•        After it begins to boil, simmer it for 2 minutes and add in rose essence and pink colour.
•        Then take off from the gas and pour it into the serving glasses over the biscuit layer.
•        Refrigerate it for 15-20 minutes.
•        Meanwhile, repeat the same process for the second layer.
•        Pour the second mixture over the first layer and let it set for 4-5 hours in the fridge.
•        For the caramelised topping, in a pan add 1 cup sugar and allow it to caramelise.
•         Once it begins to caramelise, keep stirring it till desired consistency is achieved and it has melted completely.
•         Switch off the gas and while its still hot, grease the back of a steel paddle or spoon and using another spoon, pour the caramel over it in a zig-zag manner.
•         This way you can make some caramelised shells.
•         Garnish them over the Gulkand Pudding.
•         Your smooth and delicious Gulkand Caramel Pudding is ready!