Check this fabulous collection of delicious and
traditional Bhai Dooj Recipes! Try them out for your dearest bhaiyya or
pyari behna (or a better idea would be that Brother- sister cook
together) and make Bhai Dooj celebrations even more joyful.
List of Bhai Dooj Recipes
Badaam Kheer (Almond Milk
5 cups: Milk
1 cup: Almonds-blanched
1/2 cup: Sugar
2-3 no: Green Cardamoms-crushed
1 tsp: Saffron
Sevian Payasam (Vermicelli
- Shred 1/4 of the almonds into thin strips and grind the rest to a
paste with the help of some of the milk.
- Cook the rest of the milk till 2/3rd remains.
- Add the almond paste, sugar, cardamoms and saffron.
- Simmer on low heat for 2-3 minutes.
- Transfer on to a serving dish. Chill and serve.
200 gm: Vermicelli
1.5 litre: Milk
100 gm: Sugar
100 gm: Cashew Nuts
05 gm: Cardamom Powder
50 gm: Raisins
25 ml: Ghee
- Heat the ghee and fry the vermicelli until a golden brown. Mix in
the cashew nuts and the raisins.
- Add milk and boil for 5 minutes.
- Mix in the sugar and stir till the sugar is dissolved.
- Stir in the cardamom powder.
- Serve hot or warm.
Ingredients (Serves 4)
300 gm: Flour
200 gm: Chilled Butter
125 gm: Castor Sugar
½ tsp: Cardamom Powder
2 tbsp: Castor sugar
Edible food color
Mix flour, sugar and spice in a bowl. With your fingertips, rub in
diced butter into the flour. When the mixture resembles breadcrumbs,
knead it into soft dough.
Knead on a floured surface until smooth.
Wrap the dough in a paper and chill for 30 minutes.
Roll on a floured surface till 1/8" thick. Cut and arrange on a
baking tray. Chill for ten minutes.
Bake in a pre-heated oven at 170 degree C for ten minutes or until
Dip each biscuit into a plain or colored sugar and cool before storing
in an airtight tin.
2 cups: Dhuli Urad Dal (husked Bengal Gram)-soaked in water overnight
500 gm: Ghee to fry
3 cups: Sugar
1 1/2 cups: Water
1/2 tsp: Cardamom Ground
Frankie (Bharwan Double Roti)
- Wash, drain and grind the daal with minimum water (should be
thick). Mix in the colour.
- Beat daal well till fluffy-a drop dropped in water should float.
- Keep aside for ferment (3-4 hours in summer, more in winter).
- Dissolve sugar in the water over low heat, stirring continuously
till sugar is dissolved (do not let it come to a boil before that).
Cook till one thread consistency (a drop pressed between fingers and
pulled apart, should form a thin thread). Add cardamom powder
- Pipe the batter with a nozzle or cloth with a hole, to form
imartis straight into the hot ghee. Lower flame and allow to crisp
- Remove from ghee, drop into the hot syrup for 3-4 minutes, drain
2 cups: Flour
1 tsp: Sugar
1 tsp: Dry Yeast
1 tsp: Oil
Salt to taste or 1 tsp
Filling of your choice-vegetarian or non-vegetarian
Oil to deep fry
Lukewarm Water to knead dough
Moong Daal ke Kabab
- Dissolve sugar in 1-cup lukewarm water. Sprinkle dry yeast over
it and leave in a draught-free place to froth. Sieve the flour, add
salt and rub in the 1 tsp oil.
- Knead into soft dough till the dough feels firm and elastic and
no longer sticky.
- Place dough in a deep vessel, well dusted with flour, and cover
vessel with cling film or a thick damp cloth. Keep in a draught-free
place to rise.
- Shape dough into small balls. Roll into flat rounds.
- Place filling in the center, lengthwise and cover to seal from
all sides, using water to pinch and seal.
- Deep fry till brown and serve.
1 cup: Dhuli Moong (husked green gram)-soaked in water for 3-4 hours
1 cup: Hung Yogurt
2 tbsp: Ghee
1 tsp: Cumin Seeds
1 tsp: Chilli Powder
1 tsp: Garlic Paste
1/2 tsp: Garam Masala
1 tsp: Salt
Ghee to pan fry
Rassam (Spicy Soup)
- Drain the daal and keep aside. Heat the 2 tbsp ghee in a kadahi
and add the cumin.
- When they splutter add the daal and the salt and sauté
over medium heat till tender but whole. Takes about 5 minutes.
Remove from heat and let cool.
- Grind the lentils in a food processor or a stone to a fine
consistency without adding water. This becomes like dough.
- Mix the salt, chilli powder, garam masala and garlic into the
ground daal. Add the yogurt and make into soft pliable dough.
- Divide this into about 12 portions and shape them into round
balls, and then flatten them.
- Heat enough ghee in a heavy-based frying pan to form a thin
layer. Fry over low heat first on one side then the other, till
crisp and brown. You will have to keep adding a little ghee as and
100 gm: Toor Dal
100 gm: Tomatoes
25 gm: Tamarind
500 ml: Water
For Rassam Powder
10 gm: Cumin Seeds
10 gm: Peppercorns
10 gm: Coriander Seeds
03 gm: Red Chillies
10 gm: Sprigs of Coriander Leaves
03 gm: Mustard Seeds
02 gm: Curry Leaves
03 no: Garlic Cloves
30 ml: Oil
Sandwiches (Sandwich Meethi Chutney wale)
- Crush garlic and chop tomatoes.
- Soak the tamarind and extract the pulp.
- Roast the ingredients for the powder and grind until fine.
- Boil the dal with tomatoes till the lentils are mashed and set
- Heat oil and add mustard seeds. Leave until it crackles. Add the
crushed garlic, curry leaves and the coriander leaves.
- Mix the dal and water to get the required rassam consistency. Mix
in the tamarind pulp.
- Add the rassam powder. Boil for 5 minutes on a low flame.
250 ml: Vinegar
200 gm: Jaggery
100 ml: Orange/Sweet Lime Juice
½ kg: Finely Chopped Apples
½ kg: Tomatoes - skinned, de-seeded and finely chopped
1 tbsp: Garlic Paste
½ kg: Finely Chopped Onions
10 slices: Wheat Bread
5 tbsp: Sweet Relish
100 gm: Hung Curd
2 tbsp: Mustard Paste
1 tbsp: Garlic Paste
- Add vinegar, jaggery, orange rind, orange/sweet limejuice and
grated ginger in a pan and heat till the jaggery dissolves.
- Add apples, tomatoes and onions into the pan. Close the lid and
cook for an hour.
- Mature the relish for a week before serving
- For the sandwiches, take two bread slices and apply layers of
mustard paste, sweet relish, hung curd mixed with parsley and garlic
paste. Season with salt and pepper.
- Chop the bread crusts and garnish with chopped parsley.