Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Rakhi Special dinner. It is one of my favorites recipe This time, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Rakhi Special dinner:

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

Step 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 second 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 hour rice is ready.
4. Tamatar ki chutney-Wash tomatoes thoroughly and dry them until the water is dry. Remove its stem and cut it into large piece Grind the grated tomatoes into a mixer jar and grind them fine. Put Kadhai on ga 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 side 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 minuteServe 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 Divde the dough into equal portion 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 side 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 minute 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 second 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 time 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 lump Divide the chenna into equal portions and roll each portion into small balls between your palm Put the chenna balls into the sugar water and cover and steam for 7 to 8 minute Switch off the flame and allow it to stand in the steamer for 10 to 15 minute 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 minute Add jaggery and half cup of Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minute Remove and cool. Store in sterilized bottle
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 minute Add jaggery and half cup of Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minute Remove and cool. Store in sterilized bottle

So that’s going to wrap it up with this special food Rakhi Special dinner. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!