Rakhi Festival Of India
India, being a spiritual country, where Indians have more values for their family relationship.
Indian who worship their parents like god they need not to celebrate mother's day or father's day to show affection with them.
Their morning starts with remembrance and worship of their parents.
This is Indian culture.
But, there is one festival which is celebrated across India, particularly by hindu community and perhaps only one of its kind in the world, called Raksha-Bandhan.
Raksha-bandhan or also knows as rakhi, been celebrated as a festival on love and affection between sister and brother.
Rakhi is celebrated on month of SAVANA or SRAVANA (hindi month) or say on month of july-august.
This day is remembrance of love, affection and the feeling of brotherhood and sister tie a band or different types of threads on the wrist of his brother and pray of his long life and prosperity.
Can any one this type of emotional and humanitarian relationship between brother and sister elsewhere in the world? But the question is why this festival called raksha-bandhan been celebrated? Is their any special reason to celebrate this? Yes off course there is a reason Aloo Methi ki Tikki Ingredients: 50 ml Oil 1 tsp Kasoori Methi 50 gms Breadcrumbs 2 tsps Cumin powder 1½ tsps Cumin seeds ¼ tsp Turmeric powder 100 gms Onions, chopped 2 tsp Chaat Masala powder 1 tsp Green Chillies, chopped ½ tsp Garam Masala powder 1 kg Potatoes, boiled and mashed 50 gms Coriander leaves, chopped ½ tsp dried Fenugreek leaf powder 100 gms Fenugreek leaves, chopped Salt according to taste Method: Heat oil, add cumin seeds, chopped onions and green chillies.
Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients.
Mix well and take off heat.
Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour.
Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder.
Serve hot.
Tip: Sometimes hot oil starts foaming and starts rising in the pan.
Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.
Shahi Daal Ingredients: 1 tsp Ginger, finely chopped 5 Green Chillies, finely chopped Salt according to taste Dough for sealing the vessel 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours For tempering 50 ml Oil 1 tsp Cumin seeds ½ tsp Chaat masala ½ tsp Garam Masala 1 Onion, finely chopped For the garnish 1 tsp Onion, browned ¼ tsp Ginger, julienned 1 tsp Coriander leaves, chopped Method: Combine in a pan chopped ginger, green chillies, salt and urad daal and add water till about 1 inch above the daal.
Cook till it is tender.
Strain and put in a pan.
Heat oil and add chopped onion and cumin seeds.
Saute till onion is golden brown.
Add browned onions and cumin seeds to the black gram.
Then add chaat masala and garam masala and mix well.
Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.
Indian who worship their parents like god they need not to celebrate mother's day or father's day to show affection with them.
Their morning starts with remembrance and worship of their parents.
This is Indian culture.
But, there is one festival which is celebrated across India, particularly by hindu community and perhaps only one of its kind in the world, called Raksha-Bandhan.
Raksha-bandhan or also knows as rakhi, been celebrated as a festival on love and affection between sister and brother.
Rakhi is celebrated on month of SAVANA or SRAVANA (hindi month) or say on month of july-august.
This day is remembrance of love, affection and the feeling of brotherhood and sister tie a band or different types of threads on the wrist of his brother and pray of his long life and prosperity.
Can any one this type of emotional and humanitarian relationship between brother and sister elsewhere in the world? But the question is why this festival called raksha-bandhan been celebrated? Is their any special reason to celebrate this? Yes off course there is a reason Aloo Methi ki Tikki Ingredients: 50 ml Oil 1 tsp Kasoori Methi 50 gms Breadcrumbs 2 tsps Cumin powder 1½ tsps Cumin seeds ¼ tsp Turmeric powder 100 gms Onions, chopped 2 tsp Chaat Masala powder 1 tsp Green Chillies, chopped ½ tsp Garam Masala powder 1 kg Potatoes, boiled and mashed 50 gms Coriander leaves, chopped ½ tsp dried Fenugreek leaf powder 100 gms Fenugreek leaves, chopped Salt according to taste Method: Heat oil, add cumin seeds, chopped onions and green chillies.
Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients.
Mix well and take off heat.
Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour.
Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder.
Serve hot.
Tip: Sometimes hot oil starts foaming and starts rising in the pan.
Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.
Shahi Daal Ingredients: 1 tsp Ginger, finely chopped 5 Green Chillies, finely chopped Salt according to taste Dough for sealing the vessel 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours For tempering 50 ml Oil 1 tsp Cumin seeds ½ tsp Chaat masala ½ tsp Garam Masala 1 Onion, finely chopped For the garnish 1 tsp Onion, browned ¼ tsp Ginger, julienned 1 tsp Coriander leaves, chopped Method: Combine in a pan chopped ginger, green chillies, salt and urad daal and add water till about 1 inch above the daal.
Cook till it is tender.
Strain and put in a pan.
Heat oil and add chopped onion and cumin seeds.
Saute till onion is golden brown.
Add browned onions and cumin seeds to the black gram.
Then add chaat masala and garam masala and mix well.
Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.
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