Apple Raita

APPLE RAITA

A very hearty welcome to all my blogger buddies. This blog is my 200th blog and it is about a really simple, two-minute recipe which has all the goodness of a fruit and also of yoghurt.  I am very thankful to all my fellow bloggers who have steadily encouraged me with their likes and comments on my blogs and have done so steadily. I have found each one of your blogs too, to be marvellous and hope I too can maintain my standards in blogging. About this recipe, well, I like it quite well and hope that you too will like it. An Indian meal is very incomplete without raitas of all sorts and this raita surely will make your next meal exciting. So let’s start with it—-

Ingredients:-

  1. Apple-1
  2. Yoghurt-250 gms
  3. Green Chilly-1
  4. Salt-According to taste
  5. Roasted Cumin Powder-1 tsp
  6. Catch Raita Masala-1 tsp
  7. Pepper Powder-1 tsp
  8. Honey-1 tsp
  9. Lemon Juice-1 tsp

For Garnishing– Few raisins and fresh cream

STEPS

Step 1

Wash and cut the apple into medium-sized pieces. Chop the green chilly.

Step 2

IMG-5300.JPGTake a bowl. Add the yoghurt, green chilly, roasted cumin powder, raita masala, pepper powder, honey and lemon juice and add the chopped apple. Mix well and lastly garnish with raisins and fresh cream.

Our Apple Raita is ready. Serve it with your lunch and dinner platters or anything.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!

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Fish In Mustard-Yoghurt Gravy

FISH IN MUSTARD-YOGHURT GRAVY

Welcome once again to my food corner. Today I had some boneless fish in stock and so I churned out this recipe while wondering what new to cook today. I decided to make a gravy of mustard for the fish with a blended taste of yoghurt in it. I made the dish and it clicked well. It is a preparation with mild seasonings and is healthy too. I hope you all will approve the dish and sure give it a try. So let’s start making the recipe—-

Ingredients:

  1. Basa Fish -250 gms
  2. Yellow Mustard Paste-1 tbsp
  3. Yoghurt(whipped)-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Ginger-Garlic Paste-1 tsp
  7. Fish Masala-1 tsp
  8. Garam Masala-1 tsp
  9. Tomato Puree-1 tbsp
  10. Salt-According to taste
  11. Pepper-1 tsp
  12. Oil-1 tbsp
  13. Water-for the gravy
  14. Fresh Cream and Cilantro-For Garnishing

STEPS

Step 1

DSC01923.JPGMarinate the fish with salt and pepper. Shallow fry it till browned.

Step 2

Take a pan and add 1 tbsp of oil to it. Then add ginger-garlic paste, tomato puree and fry for half a minute. Next add salt, turmeric powder, red chilly powder, fish masala, garam masala and fry again for a minute.

Step 3

DSC01914Now add the ground mustard paste and fry it for a minute. Add water and boil for two minutes. Add the fried fish now. Next, add the whipped yoghurt and boil for five more minutes. Let the gravy simmer till thick and done.

Garnish with fresh cream and cilantro only. Ensure the freshness of these two ingredients.

Our Fish in Mustard-Yoghurt gravy is ready. Serve it with steamed rice, chapatis or anything you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Aubergine Raita

AUBERGINE RAITA

Hello and welcome back dear friends. Today I’ll be sharing a recipe for making aubergines in a yet interesting and creative way. This dish of Aubergine Raita is very healthy, equally tasty and just made in minutes. It is a real health food and a perfect one for making your week healthier still. Mixed in curd it is totally a new way to relish a veggie-cum-curd dish. So let’s start to make it—-

Ingredients:-

  1. Aubergine – 1(big)
  2. Curd – 200 gms
  3. Green Chillies -2
  4. Peas -2 tbsp
  5. Black Mustard – 1 tsp
  6. Roasted Cumin Powder – 1tsp
  7. Catch Raita Masala -1 tsp
  8. Salt -According to taste
  9. Paprika -1 tsp
  10. Freshly Chopped Coriander – For Garnish

STEPS

Step 1

Wash and make slits on the aubergine. Smear it with some oil. Smoke it on the gas flame or roast in the oven. Chop the onions, green chillies.

Step 2

After the roasting is done, put the aubergine under running water and deskin it. Also, mash it with a masher.

Step 3

Now take a pan. Add black mustard to it. Then add green chillies and fry the green peas. Next add the seasonings, salt, roasted cumin powder, raita masala and paprika. Mix this into the bowl of mashed aubergine. Add this mixture to curd.

Step 4

IMG-5155.JPGLastly mix everything well and add chopped coriander. I have not added it but it when added will enhance the taste quite well. The curd being used must not be very sour. Fresh curd is preferable here.

Our Aubergine Raita is done. Serve it with chapatis, curries, steamed rice, dal or anything you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!Happy Sunday to all of you.

Spicy Green Raita

SPICY GREEN RAITA

Hello dear buddies. Today is thankfully a sunny day, after the heavy-duty winters. In winters, especially in New Delhi, there is a tradition of heavy eating and people generally eat keeping their platters full of food with variety. Delhites love to eat mostly paranthas with raita or curds in breakfast. We make raitas in many ways. Whenever I prepare oily and spicy food I include a dish of raita in it as it cools you out. It is a great appetizer too. Now spinach is getting out of season and luckily I got hold of the tri-combo of spinach, dill, and mint in my refrigerator. Wondering what to do with them, this idea struck me in time to prepare its raita which I teamed up with crispy, crunchy radish or mooli paranthas and bingo! the combo worked well. So I decided to share it with you all too. Now let’s start with its making—-

Ingredients:

  1. Spinach – 100 gms
  2. Dill leaf – 20 gms
  3. Mint – 20 gms
  4. Yoghurt – 250 gms
  5. Onion – 1/2 of 1 (big)
  6. Green Chillies – 1
  7. Raita Masala – 1 tsp
  8. Asafoetida – A pinch
  9. Ginger Powder – 1 tsp
  10. Dry Mango Powder – 1 tsp
  11. Garam Masala – 1 tsp
  12. Red Chilly Powder – 1 tsp
  13. Coriander Powder – 1 tsp
  14. Fenugreek Seeds – 1 tsp
  15. Black Salt – According to taste
  16. Pepper Powder – A pinch
  17. Vegetable Oil – 2 tsp

STEPS

Step 1 

Wash and cut the spinach, dill, and mint finely.

Step 2

Take a pan. Add 1 tsp of oil. Add fenugreek seeds and asafoetida. Now add chopped onions, saute for a minute and add green chillies. Add green chillies. Next, add coriander and red chilly powder and some garam masala. Lastly, add some black salt and dry mango powder. Saute everything well and take off from heat. Let it cool.

IMG-4759

Step 3

To now finally, assemble the raita, beat the yoghurt in an egg beater for two minutes and mix the above-made greens in. Adjust salt content to your liking. Add some pepper powder. You can drop in one sugar-free pellet too if the raita appears a bit tangier.

Our Spinach, Dill and Mint Raita is ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Roasted Eggplant Raita

ROASTED EGGPLANT RAITA

Hi, friends welcome to my food corner again. I try to usually make the healthier version of foods and believe in eating right food only, and in this regard, here I have tried to come up with an interesting, healthy and experimental dish which is partly a bharta and partly a raita. I make it in my kitchen quite often because it’s tasty and healthier and good at times when someone in your home is having a stomach problem. This raita-cum-bharta can be made without adding any oil and it has the goodness of curd in it. So it’s a great dish you all must try.

Ingredients:-

  1. Eggplants – 2.
  2. Yoghurt – 1 cup.
  3. Onions(finely chopped) -1(small).
  4. Green Chillies(finely chopped) – 2.
  5. Grated Ginger – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Roasted Cumin Powder – 1 tsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.
  10. Black Salt – A pinch.
  11. Dry Mango Powder(optional)- 1 tsp.
  12. Catch Dahi Masala(optional) – 2 tsp.

STEPS.

Step 1 – Wash and slit the eggplants, keeping them intact and roast them on gas. Now put them under running water and deskin them taking out its pulp in a bowl. Mash them.

IMG_3491.JPGStep 2 – Take a bowl. Add the yoghurt to it. Now mix in the chopped onions, chillies, salt, red chilly powder, black salt, roasted cumin powder and add the mashed eggplants into it. Also, sprinkle some grated ginger. Now add mustard oil. You can also add some dry mango powder if you want a tangier version of this dish, but if you like it simple you can omit this ingredient out. You can also add some catch dahi masala but its optional.

Our roasted eggplant raita is ready. Garnish it with fresh cilantro.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Dahi Bhalle

DAHI BHALLE

Welcome friends to my food corner again. And happy Holi to you all. Holi is celebrated in the month of March every year in our country. It is a festival all about fun, frolic, enjoyments, lots of colour splashes and good food. On the eve of this festival two recipes which I make every year and which are liked by my loved ones are malpuas served with instant potato and broad beans pickle and split black gram dahi bhalle. Now in one of my earlier blogs I have shared with you my malpua and broad bean pickle recipe and my potato pickle recipe also. Here I’m sharing with you the recipe of dahi bhalle. So here it goes:-DSC00849.JPG

Ingredients:-For the vadas.

  1. Split Black Gram – 300 gms.
  2. Yoghurt – 1 kg.
  3. Ginger -1 small piece.
  4. Dry Coconut Flakes-1 tsp.
  5. Cumin-1/2 tsp.
  6. Raisins – 1 tsp.
  7. Green Chillies – 1.
  8. Salt – According to taste.
  9. Vegetable Oil – for frying.

 

DSC00861.JPG

STEPS.

Step 1 

Wash the urad dal. Soak it in water overnight. Grind it finely along with a little ginger and one green chilly the next day. Mix in a pinch of salt in the batter, dry coconut flakes, raisin and a pinch of cumin. Make a thick batter of it.

Step 2 

Heat a kadhai with enough oil. Now to fry the vadas apply little oil on your palm and take a dollop of the batter on the palm and make a hole in the middle of it. Now lift the vada from the palm and when oil is adequately hot drop it slowly in the oil. Do the same process to make all other vadas. Fry them and when the vadas become golden take them out on a tissue paper.

Step 3 

Soak the vadas in cold water and leave it for five minutes. If the bhallas are harder soak them in lukewarm water.When you want to serve them squeeze the excess water out of them.

Step 4

Take the yoghurt in a bowl. Add a little bit of salt and if it is sour then add a pinch of sugar-free or sugar to it. Mix again.

Now we will make our sweet and green chutneys. The recipe is as such —

DSC00851.JPG

                                                                 SWEET CHUTNEY.DSC00866.JPG

Ingredients:-

  1. Dry mango powder or amchoor- 1 pkt.
  2. Ginger powder- 1/2 tsp.
  3. Red Chilly Powder – 1 tsp.
  4. Salt – According to taste.
  5. Garam Masala – 1/2 tsp.
  6. Sugar-1 1/2 cups.
  7. Water- as required.

STEPS

Step 1

Take a heavy bottomed vessel. Add the whole packet of dry mango powder to it. Add water, sugar, red chilly powder,garam masala, ginger powder, salt and put it on a slow flame. The chutney will cook slowly and turn thick after some time. When its thicker switch off the gas and let it cool.

Our Sweet or Meethi chutney is ready.

                                                                     HARI CHUTNEY.

DSC00867.JPG

Ingredients:

  1. Coriander – 250 gms.
  2. Mint or Pudina – 100 gms.
  3. Green Chilly – 1.
  4. Tomato(fresh,ripe,deseeded)-1/2.
  5. Dry Mango Powder or Amchoor – 1/2 tsp.
  6. Salt – According to taste.

STEPS

Step 1

Wash and cut the coriander and mint. Take a chutney grinder and add to it the coriander, mint, tomato, green chilly, salt and water.

Step 2

Grind it and take it out in a bowl. Now lastly add the amchoor powder to it and mix it well.

Our Green or Hari chutney is ready.

Now its time to serve the super tasty dahi bhallas. Take the bhallas in a bowl. Pour the yoghurt over it. Next, add the mithi chutney, then hari chutney, red chilly powder, bhuna jeera and serve it.

Friends do try the recipe at home. Its super tasty and you will relish every of its bite. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Yoghurt With Bay Leaf

YOGHURT WITH BAY LEAF

Hello buddies, welcome again. In India and likewise the world, we eat lots of dishes and enjoy the diverse cuisines. They are all unique and different. But one thing after all the banter, the food and fuss is that we want some satisfaction from our meal and nothing can be better than ending it with a bowl of homemade yoghurt or dahi. In summers we put more emphasis on eating yoghurt after each meal as it keeps our tummy healthier and cooler. Yoghurt is unique in taste and has many health benefits. It keeps our tummies and minds too cool. I have learnt this recipe from my maternal grandmother which she had learnt from her ancestors. It is made by mixing bay leaf in milk, which is a slight variation from the regular way of making it.

Ingredients:-

  1. Milk – 1 lt.
  2. Yoghurt(for curdling) – 2 tsp.
  3. Bay leaf – 4.
  4. Custard Powder – 2 tsp.
  5. Nuts for garnishing – Cashew, raisins, almonds, walnuts, pistachios.

STEPS.

Step 1 

Boil the milk with bay leaf in it. Then let it cool a bit so that it is just lukewarm. Now mix 1 cup yoghurt in 1 kg milk and two teaspoons of custard powder in it. Mix it with the hand so that no lumps remain in the milk. Add the nuts if you want to. Cover it with a lid and put it preferably in a wooden meat case. Keep it as such for 4 hours in summer and then when the milk gets settled and thickened or when yoghurt gets made put it in fridge or it may get sour.

Note point:-1. Boil the raw milk first then put bay leaf in it and boil again. Do not put the bay leaf in raw milk.

2. You can add saffron or kesar in the milk but it should be added when the milk is lukewarm.

3. You can also add sugar,coconut powder,chocolate powder,extra nuts also if you want. But it is purely optional.

4. You can even add some mashed and whipped ripe banana when you are making the yoghurt. It will give a special banana flavour to your curd making it no less than a great dessert you can have regularly and without any problem.

IMG_2511.JPGOur Yoghurt With Bay Leaf is ready. Serve it with your regular lunch or dinner platter or enjoy it as a homemade dessert with sugar, salt or just like that.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!!