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Bhai Dooj Recipes
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 Pudding)
5 cups: Milk
1 cup: Almonds-blanched
1/2 cup: Sugar
2-3 no: Green Cardamoms-crushed
1 tsp: Saffron

  1. Shred 1/4 of the almonds into thin strips and grind the rest to a paste with the help of some of the milk.
  2. Cook the rest of the milk till 2/3rd remains.
  3. Add the almond paste, sugar, cardamoms and saffron.
  4. Simmer on low heat for 2-3 minutes.
  5. Transfer on to a serving dish. Chill and serve.

Sevian Payasam (Vermicelli Pudding)
200 gm: Vermicelli
1.5 litre: Milk
100 gm: Sugar
100 gm: Cashew Nuts
05 gm: Cardamom Powder
50 gm: Raisins
25 ml: Ghee

  1. Heat the ghee and fry the vermicelli until a golden brown. Mix in the cashew nuts and the raisins.
  2. Add milk and boil for 5 minutes.
  3. Mix in the sugar and stir till the sugar is dissolved.
  4. Stir in the cardamom powder.
  5. Serve hot or warm.

Festive Cardamom Biscuits
Ingredients (Serves 4)
300 gm: Flour
200 gm: Chilled Butter
125 gm: Castor Sugar
½ tsp: Cardamom Powder
To Decorate
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 golden.
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
Saffron Colour

  1. Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.
  2. Beat daal well till fluffy-a drop dropped in water should float.
  3. Keep aside for ferment (3-4 hours in summer, more in winter).
  4. 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
  5. 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 turning once.
  6. Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.

Frankie (Bharwan Double Roti)
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

  1. 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.
  2. Knead into soft dough till the dough feels firm and elastic and no longer sticky.
  3. 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.
  4. Shape dough into small balls. Roll into flat rounds.
  5. Place filling in the center, lengthwise and cover to seal from all sides, using water to pinch and seal.
  6. Deep fry till brown and serve.

Moong Daal ke Kabab
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
  1. Drain the daal and keep aside. Heat the 2 tbsp ghee in a kadahi and add the cumin.
  2. 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.
  3. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like dough.
  4. Mix the salt, chilli powder, garam masala and garlic into the ground daal. Add the yogurt and make into soft pliable dough.
  5. Divide this into about 12 portions and shape them into round balls, and then flatten them.
  6. 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 when required.

Rassam (Spicy Soup)
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

For Tempering
10 gm: Sprigs of Coriander Leaves
03 gm: Mustard Seeds
02 gm: Curry Leaves
03 no: Garlic Cloves
30 ml: Oil

  1. Crush garlic and chop tomatoes.
  2. Soak the tamarind and extract the pulp.
  3. Roast the ingredients for the powder and grind until fine.
  4. Boil the dal with tomatoes till the lentils are mashed and set aside.
  5. Heat oil and add mustard seeds. Leave until it crackles. Add the crushed garlic, curry leaves and the coriander leaves.
  6. Mix the dal and water to get the required rassam consistency. Mix in the tamarind pulp.
  7. Add the rassam powder. Boil for 5 minutes on a low flame.

Sweet Relish Sandwiches (Sandwich Meethi Chutney wale)
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

For Sandwiches
10 slices: Wheat Bread
5 tbsp: Sweet Relish
100 gm: Hung Curd
2 tbsp: Mustard Paste
1 tbsp: Garlic Paste

  1. Add vinegar, jaggery, orange rind, orange/sweet limejuice and grated ginger in a pan and heat till the jaggery dissolves.
  2. Add apples, tomatoes and onions into the pan. Close the lid and cook for an hour.
  3. Mature the relish for a week before serving
  4. 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.
  5. Chop the bread crusts and garnish with chopped parsley.
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