This unique treat can serve as an opportunity to bargain for more control of the remote in your home…

Let the festivities begin; it’s Raksha Bandhan in the end! The focus of this day is having an enjoyable time and enjoying quality time with your child. Do you remember those hilarious pillow fights, the funny faces, and the secret language? Guess what? On Rakhi, everything you do isn’t just for fun. They’re the stars on the stage! Why not get creative and make something special for your child? Don’t worry about the recipes because we’ve got it covered. Therefore, make your day more memorable by serving a fantastic spread that shows you love your family.

Chatpata Prawns

Shutterstock (Representational image)

This is an easy recipe to start the holiday celebrations.

Ingredients:

• Prawns (deveined and cleaned) 300gm
• Lemon juice 1/8 of a cup
• Salt: To taste
• Chilli flakes: To taste
• One tablespoon black peppercorns
• Butter 8-10 tablespoons

Recipe:

• Take any water left over from the prawns, and then marinate them in citrus juice, salt, chili, and salt. Please put it in the fridge for at least 20 minutes.
• Mix butter in an oil-frying pan, then heat it.
• Then, mix in the black peppercorns and sauté them thoroughly.
• Place the prawns in the marinade and cook them over deficient heat for 7-8 minutes. Serve hot.

Tip:

• If you’re dealing with a significant number of prawns in your kitchen, It is recommended to prepare them in batches to ensure the best results.
• A hearty and meaty pulao recipe that’s an ideal Raksha Bandhan dessert.-5 tablespoons

Recipe:

• Do not soak in the Basmati rice for 10 to 15 minutes. Then wash lightly.
• The water should be heated to cook the rice. Drop a ball of cloth with garam masala and all spices inside, or put the spices in a strainer and then add the water.
• Add one pinch of salt, mix well, and sprinkle rice on top when the water is boiling.
• Cook rice, then strain excess water. Spread it across large plates and let it dry. The garam masala pouch is removed.
• In the meantime, marinate mutton keema by frying half of the onions, garlic, ginger paste, coriander, cumin powder, turmeric powder, and salt. It is best to marinate it for at least 30 minutes.
• In a pressure cooker, heat thoroughly. Add bay leaves and sauté. Add the mutton keema. Mix well, cook on high with careful supervision for 5 minutes, and then on a low flame with the lid on for 20 minutes.
• After the keema is well cooked, Add the volume of liquid to make it boil. Cover it with a lid and cook for a few minutes on low heat. Verify that the keema has been thoroughly cooked and check the seasoning.
• Then add rice, the remaining onions that have been fried, and cashews and raisins to the pressure cooker. Stir and mix well. Verify your seasoning. Don’t lock the lid; cover it with a light layer and cook for 3-4 minutes. Remember to sprinkle saffron on top before serving hot.