Rakhi Special- Festive Platter

Rakhi is to respect the bond between brothers and sisters, engage in laughter, shared memories and of course, delicious food. This vibrant plate brings favorite Indian snacks and sweets - samosa, khaman dhokla, mirchi pakore, Gulab Jamun, Coconut ladoo and Kaju Katli - so you spoil your brother  with a festive platter. 

Components: 

• Samosa  
• Khaman Dhokla  
• Mirchi Pakore  
• Gulab Jamun    
• Coconut ladoo 
• Kaju katli  

Samosa: 

Ingredients:

• 1 cup of all purpose flour(maida)  
• 2 tablespoons Semolina (Rava)  
• 2 tablespoons oil + extra to fry  
• 2 medium potatoes, boiled and mashed  
• 1/4 cup peas  
• 1 tsp cumin  
• 1 tsp garam masala
• 1/2 tsp turmeric powder  
• 1/2 tsp red chilli powder  
• Salt to taste  
• Fresh coriander, chopped  

Instructions: 

1. Make the dough: Mix flour, Semolina, oil, salt and water to make the dough. Let it rest for 20 minutes.  
2. Prepare the filling: Heat 1 teaspoon oil, add cumin. After that, add potatoes, peas, spices, salt and coriander. Cook for 3 minutes. Let the mixture cool.  
3. Roll the dough into 6 small circles, cut each into half. Make a cone, fill with potato mixture, sealed edge with water.  
4. Deep fry on medium heat until golden brown. Drain on a paper towel.

Khaman Dhokla :

Ingredients:

• 1 cup gram flour (besan)  
• 2 tablespoons Semolina  
• 1/2 tsp turmeric powder  
• Salt to taste  
• 1 tsp fruit salt (eno)  
• 3/4 cup of water  
• 1 teaspoon oil  
• 1 tsp mustard seeds  
• 1 green chili, sliced  
• A few curry leaves  
• 2 tablespoons chopped coriander  

Instructions:

1. Whisk besan, Semolina, turmeric, salt, oil and water in batter. Rest for 10 minutes.  
2. Before steaming,fruit salt and fold gently.   
3. Pour into a greased  tin, steam  for 12–15 minutes until set. Cool slightly.  
4. Heat oil in a small pan, add mustard seeds, chili and curry leaves for tempering. Pour this tempering  over the dhokla. Decorate with coriander. Cut into squares and serve.  

Mirchi Pakore : 

Ingredients:

• 10 large green chillies  
• 1 cup gram flour  
• 2 tablespoons of rice flour 
• 1/2 tsp turmeric powder  
• 1/2 tsp Ajwain  
• Pinch of hing 
• Pinch of baking soda
• Salt   
• Water   
• Oil

Instructions:  

1. Combine flours, spices, Ajwain , baking soda and salt. Add water to make the batter.  
2. Dip chillies in the batter and coat..  
3. Fry the mirchis over medium heat until golden and crisp. Drain and serve hot with sauce.

Gulab Jamun:  

Ingredients:

• 1 cup of milk powder  
• 2 tablespoons maida  
• 2 tablespoons ghee, melted  
• 3-4 tablespoons of milk   
• Oil or ghee   
• 1.5 cups of sugar  
• 1.5 cups of water  
• 4-5 green cardamom pods  
• Some saffron  

Instructions :

1. Make syrup: Add sugar, water, cardamom and saffron in a pan. Cook to make syrup and keep warm.  
2. Dough: Mix milk powder, maida, ghee and enough milk to make a soft dough. Rest it for 10 minutes.  
3. Prepare crack free golf sized balls .  
4. Deep fry on low heat until golden. Immediately transfer to the hot syrup. Soak at least 1 hour before serving.  

Coconut Ladoo: 

Ingredients:

• 2 cups desiccated coconut 
• 1 can (395 g) sweet condensed milk  
• 1/4 tsp cardamom powder  
• A few drops rose or vanilla essence (optional)  

Instructions:

1. In a nonstick pan, add coconut and condensed milk. Stir constantly, until the mixture leaves the walls of the pan (8 minutes).  
2. Stir in cardamom and essence. Cool slightly.  
3. Form into small balls, roll in additional coconut. Cool for 30 minutes.  

Kaju Katli:

Ingredients:

• 1 cup of cashew nuts  
• 1/2 cup of sugar  
• 1/4 cup of water  
• 1 tsp ghee + extra to grease  
• 1/2 tsp  Rose water (optional)  

Instructions:  

1. Grind the cashews finely.  
2. Make syrup: Boil sugar and water for one string consistency.  
3. Add the  cashew powder. Stir until the dough is formed and leave the sides of pan.  
4. Mix the rose water. Transfer to a greased surface, roll to a thickness of 1/4.  
5. Cut into diamond shape. Completely cool before serving.

Plating and Presentation tips :

• Use a round brass or copper plate lined with a banana leaf for the flare.  
• Arrange three snacks against three sweets to balance the color and texture.  
• Decoration with fresh mint sprigs, rose petals and a rakhi in the center.  
• Place the sauce in a small bowl, and lit a small diya on the side .