Rakshabandhan Thali

Instructions

Kothimbir Pulao
​Step 1: Grind roasted chana dal, garlic cloves, green chillies, ginger pieces, fresh coriander, black salt, chaat masala, and ice cubes in a mixer jar into a smooth green paste.
​Step 2: Heat ghee in a pan, fry cashews until golden brown, set aside, then fry sliced onions until crispy and set aside.
​Step 3: Add cumin seeds, cinnamon, black peppercorns, cloves, bay leaf, and coriander-cumin powder to the remaining ghee, turn off the heat, stir in the green paste and salt, then sauté until the raw smell disappears.
​Step 4: Add cooked Basmati rice to the pan, gently mix with the green chutney paste until uniform, and top with fried cashews and crispy fried onions.

​Narali Bhat
​Step 1: Heat ghee in a pan and add cinnamon, green cardamoms, and cloves for tempering.
​Step 2: Add freshly grated coconut to the pan, sauté briefly, add sugar, and stir continuously until the sugar melts completely into the coconut.
​Step 3: Add mixed dry fruits, cooked rice, saffron water, and cardamom powder to the coconut mixture, tossing gently until the rice absorbs the flavors and turns juicy.

​Kaju Masala
​Step 1: Heat oil in a pan, sauté sliced onions with a pinch of salt until golden brown, add tomatoes and cashews, cook until tomatoes soften, cool completely, and blend into a smooth paste without adding water.
​Step 2: Shallow-fry cashews in oil until golden brown, set aside, then add the prepared onion-tomato paste and ginger-garlic paste to the same pan and sauté for five minutes until water evaporates.
​Step 3: Add Kitchen King masala, coriander powder, Byadgi red chilli powder, salt, hot water, butter, and crushed kasuri methi, then simmer until oil floats on top.
​Step 4: Add fried cashews into the simmering gravy, stir well, and switch off the heat.

​Kobi Bhaji
​Step 1: Shred cabbage finely using a slicer, combine with fresh coriander, sliced green chillies, and salt in a bowl, and rest for ten minutes to release natural moisture.
​Step 2: Add gram flour, rice flour, turmeric powder, baking soda, red chilli powder, and carom seeds to the cabbage mixture, mixing thoroughly using only the released moisture to form a thick batter.
​Step 3: Shape the mixture into small, hollow round balls, drop into hot oil, and deep-fry on medium heat until golden and crispy.