Rakhi, the festival honoring the bond between brothers and sisters, is a time for joy, togetherness, and of course, delectable food. This year, make your Rakhi celebration even more special by preparing these five mouthwatering Indian lunch recipes that will surely impress your family.
1. Paneer Tikka
Ingredients:
- 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
Method:
Combine thick yogurt, 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 the oven to 200°C (400°F). Thread the marinated paneer, bell peppers, and onions onto skewers. Bake for 15-20 minutes until the edges are slightly charred. Serve hot with mint chutney and lemon wedges.
2. Chole (Chickpea Curry)
Ingredients:
- 1 cup 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
Method:
Heat oil in a pan and add cumin seeds until they splutter. Sauté onions until golden brown, then add ginger-garlic paste and green chilies, cooking for a minute. Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt, and cook until the tomatoes are soft. Add the cooked chickpeas and a cup of water, simmering for 10-15 minutes. Stir in garam masala and cook for another 5 minutes. Garnish with fresh coriander and serve with rice or bhature.
3. Aloo Gobi (Potato and Cauliflower Curry)
Ingredients:
- 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
Method:
Heat oil in a pan and add cumin seeds. Once they splutter, sauté onions until translucent. Add tomatoes, turmeric powder, coriander powder, red chili powder, and salt, and cook until the tomatoes soften. Add potatoes and cauliflower, mixing well. Cover and cook on low heat for 15-20 minutes until the vegetables are tender. Stir in garam masala and cook for an additional 5 minutes. Garnish with fresh coriander and serve with chapati or rice.
4. Jeera Rice
Ingredients:
- 1 cup basmati rice, soaked for 30 minutes
- 1 tbsp cumin seeds
- 2 cups water
- 1 tbsp ghee or oil
- Salt to taste
Method:
Heat ghee or oil in a pan and add cumin seeds, letting them splutter. Add the soaked and drained basmati rice, sautéing for 2-3 minutes. Pour in 2 cups of water and season with salt. Bring 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.
5. Raita (Yogurt Salad)
Ingredients:
- 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
Method:
Whisk the plain yogurt until smooth. Add cucumber, tomato, onion, and green chili if desired. Mix in cumin powder, black salt, and regular salt. Garnish with fresh coriander and serve chilled. This refreshing side dish perfectly complements the rich flavors of the main courses.