Let's prepare a traditional thali for the festival together.

The festival of Bhai Dooj is associated with the sweetness of brother-sister relationship and the warmth of home-cooked food. This time on Bhai Dooj, serve something in your plate which tastes like your own and is a little different in style.

Saffron Baby Puri

Material: Wheat flour 1 cup, semolina 2 tbsp, saffron 8-10 threads, lukewarm milk 2 tbsp, celery ½ tsp, salt as per taste, ghee 1 tsp, oil for frying.

Method: Soak saffron in lukewarm milk for 10 minutes. Mix semolina, celery, salt and ghee in flour. Add saffron milk and knead a slightly stiff dough. Keep covered for 10 minutes. Make small balls, roll them out and fry in hot oil until golden. Small saffron puris instead of normal puris will give a festive look to the thali.

Shahi Mewa Makhana Sabji

Material: Makhana 2 cups, onion 1, tomatoes 2, cashew nuts 10-12, curd 1 cup, ginger-garlic paste 1 tsp, turmeric 2 tsp, coriander powder 1 tsp, garam masala ½ tsp, kasoori methi ½ tsp, oil/ghee 2 tbsp, salt as per taste.

Method: Dry roast the makhanas and keep them aside. Cook cashews, onion and tomatoes, cool them and grind them. Heat oil in a pan and fry ginger-garlic paste. Add prepared paste and spices and fry. Add curd and stir continuously. Prepare gravy by adding some water. Add makhana to it and cook for 3-4 minutes. Finally add garam masala and kasoori methi. This royal vegetable prepared with makhana instead of paneer or peas will give a different taste to the plate.

Panchmel Dal Tadka

Material: Moong dal the cup, masoor dal the cup, toor dal the cup, chana dal 2 tbsp, urad dal 2 tbsp, tomato 1, turmeric ½ tsp, salt as per taste, ghee 1 tbsp. For tempering: cumin 1 tsp, asafoetida a pinch, garlic 3-4 cloves, dry red chilli 1, Kashmiri red chilli ½ tsp.

Method: Wash all the pulses and soak them for 20 minutes. Add turmeric, salt, tomato and water and cook in the cooker until soft. Churn the dal lightly. Heat ghee and add seasoning of cumin, asafoetida, garlic and red chilli. Switch off the gas, add Kashmiri red chilli and immediately add it to the dal. The combination of five pulses makes it more delicious than traditional dal and special to the plate.

Cucumber-Mint Ribbon Raita

Material: Thick curd 1½ cups, cucumber 1 big, mint 1 tablespoon (finely chopped), roasted cumin powder ½ teaspoon, black salt ½ teaspoon, salt as per taste, red chili powder a pinch, pomegranate seeds 2 tablespoons.

Method: Beat the curd well and add mint, roasted cumin, black salt and a little salt to it. Cut the cucumber into long, thin ribbons using a peeler. Keep some ribbons aside and gently mix the rest into the curd. Pour the raita into a serving bowl and garnish with the remaining cucumber ribbon by folding it slightly. Add pomegranate seeds and a pinch of red chili powder and serve chilled. Using cucumber in ribbon shape instead of cutting it into normal pieces gives a modern look to the presentation of traditional raita.

Gulkand-Khoya Stuffed Malpua Bites

Material: Flour ½ cup, semolina 2 tbsp, milk ½ cup, fennel powder ½ tsp, cardamom powder ½ tsp, ghee for baking. For filling: Khoya 100 grams, Gulkand 2 tbsp, chopped pistachios 1 tbsp. For syrup: Sugar ½ cup, water ½ cup, saffron few threads.

Method: Prepare a thick but runny batter by mixing flour, semolina, milk, fennel seeds and cardamom. Keep covered for 10-15 minutes. Prepare one string light syrup and add saffron to it. Put small round cakes of the batter in a non-stick pan and bake them. Prepare the filling by mixing khoya and gulkand. Place some mixture on one Malpua bite and cover with another Malpua. Dip the prepared bites in light saffron syrup and take them out. Sprinkle pistachios on top and serve.

Gulkand-Saffron Makhana Laddus

Material: Makhana 2 cups, Khoya 100 grams, powdered sugar 3 tablespoons, Gulkand 3 tablespoons, saffron 8-10 threads, cardamom powder 1 teaspoon, ghee 1 teaspoon, chopped pistachios 2 tablespoons.

Method: Fry the makhanas crisply in ghee and grind them finely. Lightly fry the khoya in a pan. Add makhana powder, sugar, saffron and cardamom and mix. Turn off the gas and let the mixture cool down a bit. Take some mixture in your hand, place Gulkand in the middle and make round laddus. Garnish with pistachios on top.