Happy Raksha Bandhan! It is that time of the year when the whole family gets together and cherishes the brother-sister bond. Indians love their food and hardly give away a chance to indulge.

People prepare a lot of sweets, which are an integral part of the occasion and is relished by everyone. Here’s a fully-planned menu curated from the recipes of celebrity chefs Sanjeev Kapoor and Ranveer Brar.

SPROUTS KI PAV BHAJI- Chef Sanjeev Kapoor

Ingredients:

2 cups mixed sprouts (moong, moth, chana)
8 pavs
1 small cauliflower, roughly chopped
1 medium green capsicum, roughly chopped
¼ cup shelled green peas (matar)
4 tablespoons Nutralite Classic + shallow frying
2 medium onions, finely chopped + for serving
2 green chillies, finely chopped
2 tablespoons ginger garlic paste
4 medium tomatoes, finely chopped
Salt to taste
1 tablespoon red chilli powder
2 tablespoons pav bhaji masala
1 teaspoon chopped fresh coriander leaves
2 tablespoons chopped fresh coriander leaves
1 lemon wedge for serving

Method:

1. Heat 2 tablespoons Nutralite Classic in a non-stick pan, add onions and cook till translucent.
2. Add green chillies, ginger-garlic paste and mix well for a minute. Add tomatoes and cook till they are soft and pulpy.
3. Add salt and mix well. Add red chilli powder, mix and cook for a minute. Add cauliflower, mix well, cover and cook for 3-4 minutes.
4. Add sprouts and mix well. Add ¼ cup water, mix, cover and cook for 5 minutes.
5. Add green capsicum, green peas and mix. Add pav bhaji masala, coriander, salt and mix. Add ½ cup water and mix, cover and cook for 3-4 minutes.
6. Mash the cooked mixture with a masher and mix. Remove from heat and set aside.
7. Melt 1 tablespoon Nutralite Classic on a non-stick tava. Halve the pav horizontally and place it on the tava. Press lightly on each side till it turns crisp. Melt the remaining Nutralite Classic and apply it on all the sides of the pav.  Remove from heat.
8. Garnish the bhaji with the coriander leaves and Nutralite Classic, and serve hot with the remaining onions, lemon wedge and crisp pavs.

APPLE HALWA- Chef Ranveer Brar

Ingredients:

5 Large Apples
2 tbsp Gowardhan Ghee
3 tbsp Khoya
3 tbsp Milk
4 tbsp Sugar (more or less depending on the sweetness of apples)
1 tsp Cinnamon powder
10 Almonds, chopped
10 Pistachios, chopped

Method:

1. Core the apples and grate them.
2. Heat ghee (preferably made from cow’s milk) in a kadai on medium flame. 3.Add apples and cook till they are soft, for about 6-7 minutes.
4. When they turn brown, add milk and cook on low flame for 10 minutes while stirring.
5. Add khoya and sugar when the moisture is evaporated, cook for 5 minutes.
6. Add cinnamon powder, cook again for 2 minutes.
7. Add almonds and pistachios. Switch off the flame.
8. Serve warm or cooled.

KIWIFRUIT PAPDI CHAAT

Ingredients:

28 papdis
1 cup, sliced kiwifruits (SunGold and Green)
1 medium, chopped tomato
2 cups whisked yogurt (dahi)
8 tbsp kiwifruit khajur ki chutney
6 tbsp green chutney
1 medium boiled sweet potato
Salt to taste
1 tsp chaat masala
1 tsp cumin seeds (jeera) powder
1 tsp chili powder
For garnish:
2 tbsp finely chopped coriander (dhania)
1 tbsp chopped Green Kiwifruit
1 tbsp finely chopped raw mango
¼ cup boiled chickpeas
4 tbsp sev

Method:

1. Arrange the papdis on serving platters
2. Top each with a slice of kiwifruit
3. Then put a little sweet potato and tomato on each papdi
4. Spoon a dollop of yogurt on each papdi
5. Top each with a little kiwifruit khajur ki chutney and green chutney
6. Sprinkle over a little salt, chaat masala, jeera and chilli powder
7. Serve immediately garnished with coriander, chopped kiwifruits, chopped raw mango and sev
8. Garnish with thinly sliced kiwifruits

BEETROOT KACHORI- Chef Ranveer Brar

Ingredients: 

1 Cup Refined Flour
1⁄4 Cup Semolina
3 tbsp Gowardhan Ghee
1⁄2 Cup Beetroot Puree
1 tbsp Honey
4-5 Large Gulab Jamun
Oil, for frying
1 tsp Cardamom Powder

Method:

1. In mixing bowl, add refined flour, semolina, ghee and mix well.
2. Add beetroot puree, honey and start kneading into dough.
3. Divide the dough into equal portions and make smooth round ball.
4. Crumble the gulab jamun in medium large chunks.
5. Stuff gulab jamun in the prepared dough balls and smooth it out.
6. Deep fry the kachories in oil, on medium heat till nice and crisp.
7. Remove on kitchen towel and drain the excess oil.
8. Sprinkle cardamom powder over the kachories and serve hot.

PALAK CHOLE- Chef Sanjeev Kapoor

Ingredients: 

1 cup chickpeas (kabuli chana)
2 bunches spinach (palak)
3-4 green chillies
1 inch ginger
4-5 garlic cloves
2 tablespoons Nutralite Classic
1 teaspoon cumin seeds
1 cup tomato puree
1 teaspoon red chilli powder
1 teaspoon garam masala powder
Salt to taste

Method:

1. Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.
2. Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.
3. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.
4. Heat Nutralite Classic in a kadai, add cumin seeds and sauté till it changes colour. Add green chilli-ginger-garlic paste and fry for a minute.
5. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the fat leaves the masala.
6. Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heat for five to six minutes.
7. Serve hot.

JALEBI

Ingredients: 

2 to 3 SunGold Kiwifruit
Oil to fry
Thick sugar syrup (honey, sugar, saffron, cardamom)
For batter
1 cup all purpose flour and 4 gm yeast mixture
For garnish
Mint leaves

Method:

1. To make the batter put the all purpose flour and yeast mixture, water in a bowl and mix it well. Leave aside to rise in a warm place for 20 minutes
2. Cut thick wedges (skin on) of the kiwifruit
3. Heat oil in a pan to fry
4. Now dip the kiwifruit in the batter and fry it in hot oil
5. Put the fried kiwifruit in the sugar syrup for 20 seconds and take them out on a plate or just dust with powdered sugar
6. Keep the kiwifruit jalebi on a plate and garnish it with mint leaves

SHAHI TUKDA- Chef Ranveer Brar

Ingredients: 

For Rabri–
1 litre Milk (full fat)
1⁄2 Sugar
1⁄2 tsp Cardamom powder
For Sugar water–
150ml water
100gms sugar
3-4 Cardamom Pods, cracked
For Tukda–
8- 10 Slices of bread of choice
3 tbsp Gowardhan Ghee for frying
For Garnish–
Chopped Nuts

Method:

1. Heat milk in a heavy bottom pan. Once boiled, lower the flame. Keep stirring in intervals. Once the thick layer forms push it towards corner of the pan.
2. When it has reduced to half of its original quantity add sugar, cardamom powder and mix. Reduce till 1/3 of original quantity.
3. Take off the heat and keep aside.
4. Heat water and sugar in a pan with pods of cardamom, reduce till thick and syrupy.
5. Meanwhile shallow fry the bread in ghee on medium flame till golden brown.
6. Soak the fried bread in sugar syrup.
7. While serving take the bread and arrange the bread on a plate, pour rabri on it and garnish with chopped nuts.