Bhai Tika or Bhai Phonta or Bhai Dooj 2020 Recipes: Bhai Tika or Bhai Phonta or Bhai Dooj is the celebration of the brother-sister relationship. This auspicious day is celebrated all over India with great enthusiasm. On this day, the sister marks the brother’s forehead with tilak and prays for his safety and long life. After that, she feeds him with sweets and the brother gives gifts in return to his sister. This year the festival will be celebrated on 29 October, Tuesday. Let’s try Bhai Tika or Bhai Phonta or Bhai Dooj Recipes in the year 2020.
Contents
Bhai Tika recipes of 2020: Dahi Bhalle
Dahi bhalle is a delicious Indian snack which is prepared using moong dal. Some people even use urad dal for preparing dahi bhalle. Dahi bhalle are small and soft round balls which are dipped in plain water and not kanji water.
Grind the soaked dal into a fine batter without using water.
Heat oil in a deep frying pan. When the oil is hot, make small balls of the dal batter and dip into frying pan.
Fry till the vadas turn brown. Stir to allow even frying.
In a deep bottomed container, fill water and then dip the fried balls into it.
Meanwhile, strain curd and add little water. Into the thick curd, add sugar, salt, cumin seeds powder, red chilli powder and mix well. Keep it aside.
Boil tamarind pulp with water in another pan. Add sugar, salt, red chilli powder and cumin seeds powder. Boil till the chutney thickens.
Now, gently squeeze out 3-4 vadas and place them in a bowl. Pour curd and then add tamarind chutney.
Sprinkle black salt, cumin seeds powder and red chilli powder. Serve.
Dahi bhalle are ready to eat. You can store the rest of the vadas in water for 2-3 days. Prefer chilled curd to make the chaat taste delicious.
Dry Chana Masala
Chickpeas or chana is widely used in Indian cuisine. We boil it to have as a snack. Serve chaat with chana or simply make chana masala. Dry chana masala is a much loved recipe for all festivals.
Preparation time: 10 minutes Cooking time: 30 minutes Ingredients Chana- 2 cups (soaked overnight) Onions- 2 (chopped) Tomatoes- 2 (chopped) Green chillies- 3-4 (chopped) Ginger- 1 inch (finely chopped) Garlic- 7-8 pods (minced) Turmeric powder- 1tsp Red chilli powder- 2tsp Coriander powder- ½ tsp Garam masala- 1tsp Chana masala- 1tsp Jeera powder- 1tsp Cumin seeds- 1tsp Bay leaf- 1 Salt- as per taste Oil- 2tbsp Procedure Wash the soaked chana and pressure cook for a duration of 4-5 whistles. Meanwhile, heat oil in a frying pan. Season with bay leaf and cumin seeds. Saute chopped onions for 4 minutes on a high flame. The onions should turn dark brown. Add green chillies, ginger, garlic, tomatoes, salt and turmeric powder. Mix well and cook for another 3 minutes on a high flame. Sprinkle red chilli powder, garam masala, jeera powder, chana masala, coriander powder and mix well. Add the boiled chana and little water. Bring it to boil. When the gravy thickens and water evaporates completely, remove the pan off flame. Dry chana masala is ready to eat. Garnish with chopped coriander leaves and serve hot as a side dish with parathas or rotis.
Kesar Pista Kheer
The ingredients of this kheer recipe is very simple. The main ingredients which adds to the fine blend of flavours in this Indian dessert are kesar (saffron) and pista (pistachios). What makes this kheer recipe ideal for all occasions is that it can be prepared very easily.
Ingredients
Ghee- Half cup
Govind Bhog Or Basmati Rice- 1cup
Milk- ½ lt
Cardamom- 2-3
Kesar (Saffron)- 1 pinch
Pista (Pistachios)- 8-10 (broken into half)
Sugar- 1 ½-2 cups
Procedure
Take a deep bottomed frying pan and add the ghee to it. Let it get heated over a low flame.
Add the rice to the pan and fry it lightly over a low flame. Take it down before it turns reddish.
Now take another deep bottomed frying pan over the gas oven and pour the milk into it. Keep it on a medium flame.
Now keep stirring it slowly and bring it to simmer once the milk starts boiling.
Drop the cardamom seeds into the milk. Remove it after 5-6 minutes.
Now add the kesar and pista into it. Pour the rice into it now. Bring it to boil.
Turn off the gas oven after the rice gets boiled properly.
Your kesar pista kheer is now ready.
Let the kesar pista kheer cool down. Keep it in the refrigerator for further cooling.
