Raksha Bandhan 2024: Sibling Shenanigans and Snack Attacks with Traditional and Speedy Recipes | Culture Chronicles

Hello Bollywood lovers! It’s your favorite Bollywood snoop, Nisha, here to spill the masala on some mouth-watering festive treats. This Raksha Bandhan, why not ditch the store-bought sweets and impress your siblings with homemade delights? Trust me, nothing says ‘I love you’ like a kitchen full of chaos and delicious aromas. 😜

In today’s edition, I’ve got three fabulous recipes for you that are sure to make your Raksha Bandhan extra special. And who better to guide us than the culinary king himself, Chef Kunal Kapur? So, grab your aprons and let’s dive into the world of Gujarati Khaman Dhokla, Punjabi Chole Bhature, and Pineapple Barfi. 🍴

Gujarati Khaman Dhokla

First up, Khaman Dhokla – because who doesn’t love a savory, spongy, steamed gram flour cake? Here’s how you make it:

Ingredients:

For the Dhokla Batter:

• 2 cups Gram Flour (Besan)
• ¾ tsp Salt
• ¼ tsp Turmeric
• 1 cup Water
• ½ cup Curd
• 2 tbsp powdered Sugar
• 1 tsp Green Chilli Paste
• 1 tsp Ginger Paste
• 2 tbsp Saffola Gold Oil
• 2 tbsp Lemon juice
• 1 tsp Baking Soda
• Butter paper

  For Tempering:

• 3 tbsp Saffola Gold Oil
• 3 tsp Mustard Seeds
• 6 Green Chillies
• Curry Leaves (optional)
• 2 cups Water
• 3 tbsp Sugar
• Salt to taste
• ¼ cup Lemon juice

  Steps to follow:

  1. Set up your steamer and bring water to a boil.
  2. Grease an 8-inch round tin and place butter paper at the bottom.
  3. Sieve gram flour, add salt and turmeric. In a separate bowl, mix green chilli paste, ginger paste, sugar, curd, water, and Saffola Gold oil.
  4. Mix the wet ingredients into the dry gram flour and whisk for 5 minutes.
  5. Add lemon juice and baking soda to the batter, mix gently.
  6. Pour batter into the mould, steam for 30 minutes. Let it sit for 10 more minutes after turning off the heat.
  7. Prepare the syrup by heating oil, adding mustard seeds, green chillies, curry leaves, water, sugar, salt, and lemon juice.
  8. Remove the dhokla from the steamer and pour the warm syrup over it. Let it soak for 10 minutes before serving.

     Punjabi Chole Bhature

     Next, the ever-popular Chole Bhature – spicy chickpeas with deep-fried, fluffy bread. Here’s how to make it:

     Ingredients:

     For Chole:

• 1½ cup soaked Chickpeas
• 1 Black Cardamom
• 6-7 Peppercorns
• 3 Cardamoms
• 1 Cinnamon stick
• 4 Cloves
• 1 Bay Leaf
• 4 wedges Dried Gooseberry (Amla)
• ½ tsp Baking soda
• Salt to taste
• 3 cups Water
• Muslin cloth

  For Bhature:

• 2 cups All Purpose Flour (Maida)
• 2 tbsp Semolina
• Salt – a generous pinch
• ¼ tsp Baking soda
• ¼ tsp Baking powder
• 2 tsp Sugar
• 2 tbsp Curd
• Water as required

  For Masala:

• 5 tbsp Saffola Gold Oil
• 1 tsp Carom (Ajwain)
• ½ tbsp chopped Garlic
• ½ tbsp chopped Ginger
• 1 cup chopped Onion
• ½ tsp Turmeric
• 1 tsp Chilli powder
• 1 tbsp Coriander powder
• ½ tbsp Cumin powder
• 1 tbsp Chole masala
• 1 cup fresh Tomato puree
• Salt to taste
• ¼ tsp Fenugreek leaves powder
• ½ tbsp Dry mango powder

  Steps to follow:

  1. Soak chickpeas overnight. Make a spice bag with muslin cloth and spices.
  2. Boil the chickpeas with the spice bag and baking soda till soft. Remove spice bag.
  3. Mix all-purpose flour, salt, curd, semolina, baking soda, baking powder, sugar, and water. Knead and let the dough rest for 2 hours.
  4. Heat oil, add carom seeds, garlic, ginger, and onions. Cook till onions turn brown. Add turmeric, chilli powder, coriander powder, cumin powder, and chole masala.
  5. Add tomato puree and cook till oil releases. Add fenugreek leaves powder and dry mango powder.
  6. Add boiled chickpeas with water to the masala and cook for 20 minutes.
  7. Roll dough into small balls, flatten and deep fry to make bhature.
  8. Serve hot with chole.

     Pineapple Barfi

     Last but not least, Pineapple Barfi – a sweet treat to end the meal. Here’s how to make it:

     Ingredients:

• 2 cups Sugar
• 3 cups Water
• ½ tsp Cardamom powder
• 2 cups diced Pineapple
• 1 cup chopped Coconut
• Water as required
• 1 cup Custard powder
• 4½ tbsp Saffola Gold oil
• Chopped Nuts for garnish

  Steps to follow:

  1. Boil sugar, water, and cardamom powder until the sugar dissolves.
  2. Grind pineapple and coconut into a purée, strain to get clear juice. Mix custard powder into the juice.
  3. Add this mixture to the sugar syrup and cook, stirring until it thickens.
  4. Add Saffola Gold oil gradually while stirring.
  5. Pour mixture into a butter-paper-lined tray, garnish with nuts and cool. Refrigerate for an hour.
  6. Cut into squares and serve.

     Nisha’s Nutshell:
     Cooking together is like a Bollywood movie – a bit chaotic, a lot of drama, but oh-so-rewarding in the end! 🥳