Rakhi, the festival celebrating the bond between brothers and sisters, is a time of joy, togetherness, and of course, delicious food. This year, elevate your Rakhi spread with these five mouthwatering Indian lunch recipes that are sure to impress your family and make the occasion even more special.
# Paneer TikkaIngredients of Paneer Tikka 250g paneer (cottage cheese), cut into cubes
1 cup thick yogurt
2 tbsp tikka masala
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
Salt to taste
1 tbsp oil
Bell peppers and onions, cut into chunks
How to Make Paneer TikkaStart by mixing thick yogurt with tikka masala, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, salt, and oil to create a marinade. Coat the paneer cubes in this mixture and let them marinate for at least an hour. Preheat your oven to 200°C (400°F). Thread the marinated paneer cubes along with bell peppers and onions onto skewers. Place them in the oven and bake for 15-20 minutes until the edges are slightly charred. Serve the paneer tikka hot with mint chutney and lemon wedges.
# Chole (Chickpea Curry)Ingredients of Chole (Chickpea Curry) 1 cup chole (chickpeas), soaked overnight and cooked
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
How to Make Chole (Chickpea Curry)Begin by heating oil in a pan and adding cumin seeds until they splutter. Next, sauté finely chopped onions until they turn golden brown. Add ginger-garlic paste and chopped green chilies, cooking for another minute. Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook this mixture until the tomatoes are soft and oil begins to separate. Incorporate the cooked chickpeas and a cup of water, letting it simmer for 10-15 minutes. Finally, add garam masala and cook for an additional 5 minutes. Garnish with fresh coriander leaves and serve with rice or bhature.
# Aloo Gobi (Potato and Cauliflower Curry)Ingredients of Aloo Gobi (Potato and Cauliflower Curry) 2 cups potatoes, peeled and cubed
2 cups cauliflower florets
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chili powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
How to Make Aloo Gobi (Potato and Cauliflower Curry)Heat oil in a pan and add cumin seeds, allowing them to splutter before adding finely chopped onions. Sauté until the onions are translucent, then add chopped tomatoes along with turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft. Add the cubed potatoes and cauliflower florets to the pan, mixing well. Cover and cook on low heat for 15-20 minutes until the vegetables are tender. Stir in garam masala and cook for another 5 minutes. Garnish with fresh coriander leaves and serve with chapati or rice.
# Jeera RiceIngredients of Jeera Rice 1 cup basmati rice, soaked for 30 minutes
1 tbsp cumin seeds
2 cups water
1 tbsp ghee or oil
Salt to taste
How to Make Jeera RiceBegin by heating ghee or oil in a pan and adding cumin seeds, letting them splutter. Then, add the soaked and drained basmati rice to the pan, sautéing for 2-3 minutes. Pour in 2 cups of water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fully cooked and the water is absorbed. Fluff the rice with a fork before serving it with your favorite curry.
# Raita (Yogurt Salad)Ingredients of Raita (Yogurt Salad) 1 cup plain yogurt
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 onion, finely chopped
1 green chili, finely chopped (optional)
1/2 tsp cumin powder
1/2 tsp black salt
1/2 tsp regular salt
Fresh coriander leaves for garnish
How to Make Raita (Yogurt Salad)In a bowl, whisk the plain yogurt until smooth. Add finely chopped cucumber, tomato, onion, and green chili if desired. Mix in cumin powder, black salt, and regular salt. Garnish with fresh coriander leaves and serve chilled. This refreshing side dish complements the rich flavors of the main courses perfectly.