Raksha Bandhan Recipes

Recipe ideas for Raksha Bandhan

India is a vibrant country that celebrates throughout the year. Indians love to rejoice at every stage of life. We revel in the birth of a child, infancy and early childhood, the onset of adolescence, adulthood and even old age. We like to celebrate death too, though only after 13 days. The merriment of the birth of a commoner’s child or that of a Lord, Janmashtami, is always boundless. Similarly, the return of a king back to his kingdom, Deepawali, or praying for a husband’s long life, Karwa Chauth, is celebrated with equal fervour.

Every relationship is celebrated. The festival of Raksha Bandhan is one such occasion where the relationship between a brother and sister takes centre stage. Sisters tie a sacred thread called Rakhi around the wrists of their brothers, and brothers vow to protect their sisters throughout life. This cherished tradition is honoured with a grand celebration filled with joy and good food. Here’s a taste of few Indian specialities, perfect for preparing on this auspicious day.

Masala Chaas

Cook time: 5 minutes + chilling time
Serve: 4 per
Type: Drink



  1. Take a large bowl and pour the curd. Whisk well till there are no lumps.
  2. Finely chop green chilli and coriander leaves.
  3. Roast the cumin powder till a nice aroma comes out.
  4. Add the chopped green chilli, coriander leaves, roasted cumin powder, asafoetida, salt and sugar into the whisked curd.
  5. Add a cup and a half of water into the curd. Whisk well. The consistency should be runny.
  6. Add in ice cubes and serve chilled.

Sabudana Vada

Cook time: 30 minutes + soaking time
Serve: 4 per
Type: Starter



  1. Soak sago for 4-6 hours.
  2. Boil the potatoes, peel them and mash them.
  3. Roast peanuts in a hot girdle and crush them coarsely. The skin can be removed.
  4. Chop green chillies and coriander leaves finely.
  5. Extract the juice of the lemon.
  6. Take a large bowl and put in the mashed potatoes. Add in the soaked sago. Ensure there is no moisture/water while adding the sago. Drain off excess water.
  7. Mix the potatoes and the sago well.
  8. Add in the crushed peanuts, finely chopped green chillies and coriander leaves and lemon juice.
  9. Season well with salt.
  10. Shape them into small tikkis and deep fry them in hot oil.
  11. These can be served with green chutney.

Tip: The addition of black salt, instead of regular salt, enhances the flavour. One can even add some finely chopped mint leaves.

Potato Bhaji

Cook time: 45 minutes
Serve: 4 per
Type: Main Course



  1. Boil the potatoes and peel them.
  2. Cut them into small cubes.
  3. Take a frying pan and heat up the oil. Add in the mustard seeds and let them splutter.
  4. Then add urad dal and fry till it changes colour to a golden brown.
  5. Add in the cubed potatoes and sauté for a couple of minutes.
  6. Grind sesame seeds and red chillies coarsely.
  7. Add this to the sautéed potatoes. Season with salt and remove from heat.
  8. Squeeze in the juice of 2 lemons and garnish with chopped coriander leaves.
  9. Serve this piping hot bhaji with nice fluffy pooris.

Tip: The lemon juice and red chillies can be added according to one’s taste

Sprout Pulao

Cook time: 60 minutes
Serve: 4 per
Type: Main course



  1. Wash and soak the rice for at least 20 minutes.
  2. Take a bowl and pour in the curd. Whisk it well.
  3. Dice potato and carrot into medium-sized pieces. Add these vegetables into the curd.
  4. Add in sprouts and garam masala also into the curd. Give everything a good mix.
  5. Heat a pan and warm up the ghee. Add in green cardamom, cinnamon and cumin seeds. Once they crackle, add in a thinly sliced onion. Sauté well till onion changes colour to a golden brown.
  6. At this stage, add green chilli, grated ginger and curry leaves. Sauté well.
  7. Now add the rice, without any water, and fry for a couple of minutes.
  8. Add in the curd along with the sprouts and veggies into the rice.
  9. Season with salt and mix well.
  10. At this stage add a couple of cups of water and cover and cook on a slow flame for 15-20 minutes.
  11. Serve the pulao piping hot with cold raita.

Sooji Halwa

Cook time: 45 minutes
Serve: 4 per
Type: Dessert



  1. Take a heavy bottom wok and heat ½ cup ghee. Put it on a low flame and add in semolina. Roast the semolina on a slow flame till it turns golden brown.
  2. Take a saucepan and melt jaggery with 1 cup of water. Once it has melted, take it off the heat and filter out the impurities.
  3. Add the jaggery water into the roasted semolina. Mix well and ensure there are no lumps.
  4. Add in coconut scrapping and crushed green cardamom into the semolina. Mix well and cook on a slow flame for about 5-8 minutes.
  5. Chop the almonds and cashew in thin slivers and fry them in 1 tablespoon of ghee.
  6. Mix some into the halwa and garnish with a few.
  7. Serve hot.

The festival of Raksha Bandhan is all about spending time with siblings and family, reliving those golden moments and bonhomie. It is a time of sharing and caring. And so, the day calls for cooking nostalgic food that your entire family, especially your sibling, relishes.

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