Recipe for Traditional Bihari Dessert Makuti for Raksha Bandhan Festival

If you crave something savory and spicy after consuming sweets during the Raksha Bandhan festival, you can prepare suji and potato tikkis. This recipe allows you to easily and quickly make a crispy and aromatic snack at home.

The Raksha Bandhan festival is traditionally associated with many sweet treats, from the exchange of rakhis to hosting guests. However, if the desire for something unsweetened arises after indulging in desserts, you can prepare crispy and spicy suji and potato tikkis without spending much time or ingredients.

The resulting tikki will be crispy on the outside and soft on the inside, and its taste is so pleasant that everyone will want to know the recipe. Below is a guide on how to prepare this suji and potato snack and what components are needed for it.

The following ingredients are required for preparation: 3-4 boiled potatoes, 1 cup of suji (semolina), 1-2 green chilies, 1 onion, 1/2 teaspoon of red chili powder, 1 teaspoon of grated ginger, 2 tablespoons of finely chopped coriander, 1/2 teaspoon of garam masala, 1/2 teaspoon of chaat masala, 2 tablespoons of rice flour, salt to taste, oil as needed, and water.

First, heat about one cup of water in a saucepan, adding a little salt and a few drops of oil. After boiling, pour the suji into the water, stirring constantly to prevent lumps from forming. The suji needs to cook until it thickens and resembles dough.

After this, turn off the heat and let the suji cool slightly. Then, add the boiled potatoes and mash them thoroughly. Next, mix in the finely chopped onion, green chilies, grated ginger, and coriander leaves.

After that, add the red chili powder, garam masala, chaat masala, rice flour, and salt to taste, mixing all components thoroughly. It is important to ensure that the mixture is not too wet.

Lightly grease your hands with oil, then form small balls from the mixture, giving them a round and flat tikki shape. Pour some oil into a pan and place the tikkis there. Fry them over medium heat on both sides until golden and crispy. When the tikkis are crispy on both sides, remove them and place them on a plate.

The hot suji-aloo tikkis can be served with green or ginger chutney, as well as tomato sauce. During Raksha Bandhan, this spicy snack will also be enjoyed by guests among the sweets. If you wish to make the tikkis healthier and tastier, you can add grated carrots, finely chopped bell peppers, or sweet corn, which will improve both the taste and texture of the tikkis.

Kadhi is an important part of Indian cuisine, and although it is prepared differently in various regions of the country, Punjabi kadhi pakora is considered the most special and delicious. If you like the same appetizing Punjabi kadhi pakora as in a cafe, the recipe suggested by film director and choreographer Farah Khan can be very useful. Farah often shares simple recipes and kitchen tips in her video blogs.

This time, she presented three simple tricks for making Punjabi kadhi pakora that help make the pakora tender and fluffy while significantly enhancing the flavor of the kadhi. If you want to make a tasty and creamy Punjabi kadhi pakora at home, be sure to apply these simple tips.

According to Farah Khan, to make the pakora soft and airy, one should not rely solely on baking soda. A little yogurt should be added to the gram flour (besan) dough. Thanks to the yogurt, the pakora rises well during frying, and its texture becomes very soft. To make the pakora, you will need besan, chopped onion, salt, spices, a little yogurt, and a pinch of baking soda.

To enhance the flavor of the kadhi, Farah Khan uses a special method: before putting the kadhi on the heat, she adds minced raw garlic to the mixture of yogurt and besan. This makes the taste of the kadhi even richer. To prepare the kadhi, first thoroughly mix the yogurt, besan, salt, and turmeric. Then, after adding the required amount of water, pour the prepared mixture into a simmering oil sauce.

According to Farah, kadhi should not be rushed. After adding the yogurt and besan mixture, it needs to be cooked well over low heat. This allows the raw taste of the besan to dissipate and fully develops the flavor of all the spices. To prepare the oil sauce, heat the oil and fry asafoetida, cumin, fennel, whole coriander, and chopped onion in it. After this, pour in the yogurt-besan mixture and water to make the kadhi.

While preparing the kadhi, you should prepare the batter for the pakora. Mix besan, onion, yogurt, salt, spices, and a pinch of baking soda to get the batter. Then, fry the pakora in hot oil until golden brown and add them to the ready kadhi so they have time to absorb the sauce's flavor. Finally, after the kadhi is ready, a final tempering sauce is prepared: cumin, curry leaves, asafoetida, kasuri methi, green chili, dry red chili, and red chili powder are fried in ghee. This sauce is poured over the hot kadhi.

Thus, your tasty kadhi pakora is ready, and it can be enjoyed with hot rice.

This recipe presents a simple way to prepare the traditional Jharkhand dish, Dhuska. This delicious dish turns out crispy on the outside and soft on the inside, and it is easy to make at home. Its flavor is especially enhanced when served with potato vegetable curry or sauce.

If you are tired of monotonous breakfasts and want to try something new, the traditional Jharkhand dessert Dhuska will be an excellent choice. It is distinguished by its delightful taste, being crispy on the outside and tender on the inside. It is usually served with chickpea vegetable curry, potato vegetable curry, or sauce.

Preparing this dish at home is very simple. Below is a detailed description of the ingredients and the process of making the famous Jharkhand Dhuska.

First, thoroughly wash the rice, chana dal, and urad dal, then soak them in separate containers with water for four to five hours. After soaking, drain all the water from the rice and blend it in a blender, adding a little water, then transfer the resulting mixture to a bowl.

Next, grind the chana dal, urad dal, green chili, and a piece of ginger into a fine puree, adding a little water. This puree should be mixed with the rice mixture. Then, add cumin, asafoetida, turmeric, salt, and fresh coriander to this mixture, stirring well. If the batter seems too thick, a little water can be added.

After this, Eno Fruit Salt powder is added, and the mixture is beaten thoroughly for two to three minutes to make the Dhuska fluffy and light. Vegetable oil is heated in a pan. When the oil is well heated, the batter is spooned out and fried over medium heat until golden and crispy on both sides.

The finished Dhuska is taken out onto a plate and served hot with potato vegetable curry, chickpea vegetable curry, tomato sauce, or green paste. Keep the following important points in mind:

• Rice and lentils must be soaked for at least 4-5 hours.
• The consistency of the batter should not be too runny or too thick.
• Dhuska should always be fried over medium heat so that it cooks inside and becomes crispy on the outside.
• You must start frying the Dhuska immediately after adding Eno to the batter, without leaving it for long.