Post marriage, as per tradition, the new bride in the house takes over the duties of the kitchen from her mother-in-law. To introduce the bride to the new kitchen, like an ice-breaker, the Rasoi ceremony is held where the bride generally cooks something sweet for the very first time.
Having said that, gone are the days when women and kitchen used to be almost synonymous to each other and mother-in-laws used to expect their bahus to cook everything from breakfast to dinner! Many homes now have cooks and a lot of women are also working. However its always good to know some cooking and not be caught unawares in the Rasoi ceremony, not to mention the brownie points you would earn from your mother-in-law!
Any auspicious occasion begins with something sweet and likewise something sweet is cooked in the Rasoi ceremony as well. We’ve compiled a few recipes which you would be able to use in the Rasoi ceremony as well as in the beginning few days in your new home!
1. Rice Kheer
Ingredients for a serving of 2:
1 cup cooked rice
2 cups milk
1/3rd cup condensed milk (Milkmaid by Nestle)
2 tbsp. sugar
1/2 tsp cardamom powder (elaichi)
1 tsp ghee
1. Cook the rice in a cooker or an open pan normally. Keep it a little less cooked than what you would eat, as the rice would be boiled for sometime alongwith the milk as well.
2. Add the cooked rice, milk and condensed milk together and stir continuously for about 10-15 minutes. Use a non stick vessel preferably as the contents tend to stick.
Tip: Don’t reduce the cooking time, the more the kheer is cooked, the better it’ll taste!
3. Add the sugar, cardamom powder (elaichi) and ghee and mix till sugar is dissolved.
Serve the kheer hot or cold. Cold kheer also tastes fabulous!
2. Sooji ka Halwa
Ingredients for a serving of 4:
2 tbsp ghee
1 cup sooji
1 cup milk
3/4 cup sugar
1 tsp cardamom powder
10-11 chopped almonds
4 tsps. grated coconut
1. Heat ghee in a pan and add sooji to it. Roast the sooji till it becomes golden brown and starts giving a wonderful nutty aroma.
2. Add almonds and raisins and sauté for another 2-3 minutes
3. Add 1 cup water, milk, cardamom powder, sugar to the pan and mix well. Bring to boil.
4. Cover the pan and allow to cook for another 2 minutes till the halwa becomes semi-dry.
Garnish the halwa with grated coconut and serve hot.
Tip: Leave the halwa a little more watery than you would like, as the sooji would absorb water even after the halwa is cooked.
3. Paneer Makhani
Ingredients for a serving of 2
1 cup paneer
2 medium sized onions
6-7 cloves of garlic
1 inch Ginger
1/2 cup milk
1/2 cup water
1 tsp honey
1 tsp chili powder
1/2 tsp garam masala
1/2 tsp bhuna jeera powder
1 tsp kasuri methi
1. Grind together onion, ginger, garlic and cashews.
2. Add oil to a cooking vessel and add the ground mixture to it. Sauté till the onions turn golden brown.
3. Add chilli powder and cook for another 2-3 minutes
4. Add pureed tomatoes and cook for another 2-3 minutes
5. Add bhuna jeera and garam masala and cook till oil separates
6. Add milk and water and stir till the gravy starts to boil
7. Add honey, kasuri methi, salt and paneer and allow to simmer for 2-3 minutes
Tip: Add a little cream to the cooked dish for that restaurant like look and serve hot with paranthas!
4. Potato Cutlets
Ingredients for a serving of 2
4 medium sized potatoes
2 bread slices
1 inch ginger
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp jeera powder
1/4 tsp chat masala
Salt to taste
1. Boil the potatoes in a cooker or microwave
2. After cooling, peel and grate the potatoes.
3. Grind the bread in a dry mixer to crumbs and add to the potato
4. Add grated ginger, garam masala, jeera powder, chat masala and salt and mix well.
5. Shape the cutlets into leaf/heart/round shape or whichever else you may like.
6. Take a kadai and add oil for frying.
7. Deep fry the cutlets once the oil is hot. Drain the excess oil from the cutlets by placing them on a kitchen tissue.
Serve hot with salad, toasted bread, ketchup and chutney!
Tip: While shaping the cutlets, don’t make them too thick as they don’t cooked well from inside.
Add the cutlets to the oil when it is hot, otherwise they end up soaking a lot of oil.
5. Gajar Halwa
Ingredients for a serving of 4
7-8 cashew nuts, almonds & raisins each
3 Tbsp ghee
2 cups of milk
1/4 tsp cardamom powder
1/4 cup sugar
1. Boil milk on medium flame and let it cook till it reduces to half. Keep stirring so that it doesn’t stick to the bottom of the pan.
2. Grate the carrots and set aside. Melt ghee in a pan and add the grated carrots, chopped almonds and raisins to it. Stir fry for 7-8 minutes till they become tender and darker in colour.
3. Add milk to the carrots and allow it to dry.
4. Add sugar, cardamom powder and cook for another 5-6 minutes.
Garnish the halwa with roasted cashew nuts and delicious Gajar halwa is ready to be served!
Tip: Don’t leave the milk unattended and without stirring as it may stick to the bottom and lend an avoidable burnt aroma to the entire halwa.
What do you plan to cook on your Rasoi ceremony?