Dilkhush Raita

When you are confused between various Raitas and could not reach on the decision which one to make ,. Here is dilkhush Raita ( a combo of many riatas)

Only one thing to keep in mind is qty of ingredients used . Otherwise it will be mess .

Dilkhush Raita 

Full fat Curd 2 cups
Milk 1/2 cup
Boiled potato 1
Small onion chopped 1
Small tomato chopped 1
Cucumber 1/2
Roasted crushed zeera 2 Tsp
Black salt
Red chilli flakes

Method

Chill boiled potato with skin in refrigerator for one hour. Peel and cut in small cubes

Peel and grate cucumber and keep aside

Whisk curd and milk in big bowl with fork. Add black salt . Mix well.

Add grated cucumber. Mix
Add potato, onion and tomato. Mix well with fork.

Add red chilli flakes and crushed cumin .

Serve chilled .

PS:-. This is so tasty that you will make it again Nd again

AL YAKHNI

AL YAKHNI

 Ingredients

Bottle Gourd /Al/Dodhi 1 kg
Mustard oil 1 cup
Curd 1 kg...
Milk 1 cup
Cloves 3 nos
Cumin Seeds 1 tsp
Asafoetida a pinch
Ginger Powder 1 tsp
Aniseed Powder 2 tsps
Black Pepper Powder 1 tsp
Black Cardamom Powder 1/2 tsp
Cinnamon Powder 1/2 tsp
Carrom seeds 1/2 tsp
Garam Masala 1 tsp
Salt about 1 tsp
Green Cardamoms 1-2
 

Method
 

1. peel and cut bottle Gouard in big chunks. Fry them till brown and keep aside
2. Mix the Curd with Milk, Aniseed and Ginger Powders, Sugar and Salt, and blend the ingredients, by churning with a madani/Hand blender
3. Now, in the cooking vessel, heat the oil on a medium flame, till smoky
Add the Cloves, Cumin Seeds and Asafoetida. Stir with a ladle, and add ½ cup water and boil.
5.Add curd mixture and stirring with the ladle , till the Sauce comes to a boil.
4. Add bottle gouard pieces , and let these cook on a low heat, for another 15 to 20 minutes
When the yogurty Gravy thickens, add carom seeds and Cardamom, Cinnamon and Black Pepper Powders, along with the garam masala
Mix the Spices by stirring with the ladle.
Add few crushed green cardamom

Raw Papaya Raita

RAW PAPAYA RAITA

Ingredients

Grated Raw papaya 1 cup
Chopped red onion 1 medium
Grates carrot 1 small
cumin seeds 2 tsp
green chilli chopped 1
Red chilli flake 1 tsp
Vegetable oil 1 tsp
thick fresh curd 2 cups
salt

Method

Heat the oil in a pan and crackle in the cumin seeds. Wait till they crackle and then add in the chopped  onions and  sautee till glassy.
Add the grated raw papaya and carrots, and stir fry for a couple of minutes
Add  chilli flakes, salt  and green chilli
Cool  the mixture. Add this mixture to thick beaten curd
.Chill Raita in refrigerator and serve

Fries Raita

Left over French Fries Raita

Whenever you throw a party , you are left with lots of leftovers esp salads, fries, chapatis , rice etc
Now this time I had lot of french fries left after a small party for kids.
So I used them for Raita last night.

Ingredients

Curd 2 cups
French fries (leftover) 1 cup
Roasted cumin seeds 1 tsp
Mint leaves 8-10
Salt to taste
Green chilli 1
Red chili flakes 1/2 tsp

Method

Cut french fry into small pieces or roughly chop them.
Put in microwave safe bowl.
Microwave for 30secs at High.
Thr idea is to make it crispy. As leftover fries become soggy
Beat curd well. In blender blend mint leaves, green chilli , roasted cumin seeds.
Add in curd . Add salt. Mix well.   Keep curd bowl in refrigerator.
While serving put chopped french fries in curd. Mix well.
Garnish with roasted cumin seeds and mint leaves
Serve immediately

MIXED DAL DAHI BHALLAS

MIXED DAL DAHI BHALLAS

 

Ingredients:

 

1 cup Moong dal 

1 cup Urad Dal

3 tbsp. chana dal 

3-4 green chilies
1/2 inch ginger
 2 tsp cumin seeds
Salt to taste
 3 cups curd
  Red chili flakes

Black salt 1/2 tsp
  Salt to taste

Refined OIL to fry bhallas

 

Method

 

Wash the lentils thoroughly and soak in 4 cups of water for about 6-7 hours.

Add  black salt,salt into the curd and beat it well .

 

keep it in refrigerator

 

Drain the lentils well and put in Blender.

Add the chilies, ginger, salt and half of jeera.  Add as little water as possible for smooth grinding  and grind to a fine paste

Transfer in a bowl. Heat oil in wok.

 

Wet your palms and take  batter in your hands make desired shape of BHALLAS.

 

The batter should be thick to handle.

carefully slip Bhallas in oil

 

  Fry on low heat on one side, just till the outside begins to cook and fluffs up. Then turn the bhallas  on the other side.

 

Whip the batter for about a minute every time you fry a new batch. 

 

Take warm water in another bowl and dip all bhallas in it for half an hour. Squeeze out all water by pressing bhallas.

 

Take out curd from refrigerator and put bhallas in Curd bowl.

 

Garnish with mint leaves and freshly roasted and crushed Cumin seeds .

 

You can add tamarind chutney and green chutney as well

Mishti Doi

Mishti Doi

This is a bengali dessert. Very much relished in summers.

This is actually a sweetened Yogurt.

Ingredients:

Full Cream Milk  : 1ltr
Sugar : 8 tbsp
Yogurt (Dahi): 1 tbsp

Method

Pour the milk in a thick bottom vessel and boil.

As it starts boiling add half  of sugar and keep on simmering till the volume is reduced to little less than half.

Take the remaining sugar with 2 tbsp of water and heat till the sugar melts and attains a golden brown color.
This is carmelizing the sugar.

Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame.

Take out of flame and let it become lukewarm.

Pour the milk over the earthen pot and add the yogurt.

Keep the pot in a cool dry place, and let the yogurt set over night.

Refrigerate the set dahi and serve as a dessert .

I sprinkled sliced almonds over Misthi Doi.

  

STEAMED DAHI BHALLAS

This Holi  Make some Healthy

STEAMED DAHI BHALLAS

 

Ingredients For The Vadas

1 cup urad dal/ Black Gram
 1/2" piece of ginger
 2 green chillies
 a pinch of baking soda
salt

For Serving

3 cups curds/no favour yougurt (dahi) , whisked

For The Garnish

Red chilli flakes
 fresh roasted cumin seeds (jeera) grounded
 salt to taste
 Chopped green chillies

Method

For the vadas / bhallas

1.Soak the urad dal in water for 3-4 hours.
 2.Wash and drain the urad dal.
 3.Combine the urad dal, ginger and green chillies and grind to a coarse paste in a blender. You will love the bits of crushe dal. Beat well.
 4.Add the baking soda and salt to the urad dal paste and mix well till the batter is light and fluffy.
 5.Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle

6. Now take IDLI MAKER.  Pour the batter in IDLI moulds and steam till How to serve

1.Soak theBhallas in warm water for about 45 minutes.
 2.Just before serving, drain and squeeze out the excess water.
 3.Arrange the Bhallas  on a serving dish and top with the whisked curds.
 4.Garnish with the chilli flakes, grounded cumin seeds and salt and chopped green chillies , chutneys and serve.

Homemade Boondi Raita

Homemade Boondi Raita

For Boondi

Besan Gram Flour  1 cup
Rice Flour     1/4 cup
Water     3/4 cup
Salt    to taste
Chilli powder    1/2 tsp
Baking soda pinch
Oil    to deep fry
For Raita
Curd 2 cups well beaten
Cumin seeds 1 tbsp
Salt
Chopped corriander

Method

In a bowl, sift gram flour add baking soda, rice flour, chilli powder and salt mix well.
Now make a small dent, add water little by little and keep mixing without any lumps.
Mix everything well to a smooth little thicker batter
Thats it the batter is now ready to make boondis.
You need two perforated ladles, one to pour batter and one used to remove the fried boondis from oil.
Heat oil in a pan/kadai for deep frying, once the oil gets hot, pour the batter into the perforated ladle, keep the perforated ladle just 2-3" away from hot oil, and gently tap the poured ladle to make the boondis fall into the oil.
Then fry till golden colour and crispy. Then remove it from the oil and drain it in paper towel.
After cooling dip boondi in warm water and Squeeze out.
Take well beaten curd and add roasted crushed cumin seeds, a pinch salt and chopped corriander and Boondi.
Mix well.

Gopalkala

Jai Shri Krishna

Favourite of  Lord Krishna

This is generally prepared on Janamahtmi

GopalKala

Ingredients:

Pohe / beaten Rice  1 cup
Grated coconut - 1/2 cup fresh
Cucumber - 1 chopped into small cubes
Green Chili - 2 chopped
Ghee - 1 tsp
Cumin seeds - 1 tsp
Ginger - 1/2 tsp, grated
Curd - 1 cup
Cilantro - 4-5 springs, finely chopped
Salt - to taste
Sugar - to taste

Method

Soak Pohe in water for about 5 minutes. Drain snd keep aside

In a large bowl mix pohe,  chopped cucumber and curd and grated coconut,

Add chopped cilantro and salt and sugar. Mix well.

In a small pan, melt ghee for preparing tempering / tadka.

Add cumin seeds, green chilis and grated ginger.

Once done, pour this ghee over the mixture and mix well.

Serve cold after offering to Lord Krishna

  

LAUKI KOFTA KADHI

Lauki Koftas Kadhi.

 .A twist to normal Kadhi .

Ingredients 

 For koftas...

1 Cup Bottle gourd ( lauki ),
1\4 Cup Bengal gram flour,
1\2 Tsp Red chilly powder,
Salt to taste,
Oil to fry.

FOR THE KADHI

2 Cups Curd,
2 Tbsp Bengal gram flour,besan
1/2 tsp Red Chilly Powder,
1 Tsp Coriander seeds
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
Mustard seeds 1 /2 tsp
1\2 Tsp Cumin seeds
A pinch Hing,
1 Cup Water.
Curry leaves 2_3

Method

Grate lauki and then add all of the ingredients for koftas.

Make the koftas, fry in hot oil till golden brown.
Keep aside.

Make the kadhi..

In a bowl add curd ,water,besan, salt,red chilli pwdr,turmeric pwdr. Churn well.


Put a pan to heat,add oil,cumin seeds ,mustard seeds,curry leaves,coriander seeds
and hing, temper for few sec. Now add the curd mixture.
Stir continously,until boil appears. Add garamgaram masala .
Let it boil for 5-6 Minutes.
Then add the fried koftas and allow to simmer for few secs. Garnish with coriander leaves.

Tip add the koftas, when to serve or else
they will crumble and absorb all the kadhi

Marwadi Kadhi

Marwadi Kadhi

INGREDIENTS:

For besan dumplings

Gram flour (besan) - 1 cup
baking soda - a pinch
Green chillies, chopped - 2
Red chilli powder - 1/2 tsp
Carom seeds (ajwain) - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 teaspoon
Salt - to taste

For Kadhi:

Sour yogurt - 2 cups
Gram flour (besan) - 2 tsp
Salt - to taste
Turmeric powder - 3/4 tsp
Oil - 1 tablespoon
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
dry red chilli, broken - 2-3
Ginger, chopped - 1 inch piece
garlic 2-3 cloves chopped
Curry leaves - 10-12
Red chilli powder - 1/2 tsp

METHOD:

For dumplings mix all the ingredients  with  water in a bowl to make a thick paste.
Heat oil in a kadai, drop small portions (balls)  of this batter and deep fry till golden brown. Drain and place on an absorbent paper and set aside.
For kadhi, mix together yogurt, besan, salt, turmeric powder and whisk well. Heat one tablespoon oil in a kadai and add cumin seeds. When they begin to change colour, add asafoetida, dry red chillies, ginger n garlic and sauté for a minute.
Add curry leaves, red chilli powder and the yogurt mixture. Add 1/2 cup water too.
Simmer for few mins .
Stir in the pakodis/ dumplings  .
Simmer more for ten mins so that th dumplings become soft in sauce and serve hot with rice.

Dahi Vadas

 

Dahi Vadas

 

 Ingredients For The Vadas

1 cup urad dal
1/2" piece of ginger
2 green chillies
a pinch of baking soda
salt to taste oil for deep-frying

For Serving

3 cups curds/no favour yogurt (dahi) , whisked

For The Garnish

Red chilli flakes
fresh roasted cumin seeds (jeera) grounded
salt to taste
Chopped green chillies

Method

For the vadas / bhallas

1.Soak the urad dal in water for 3-4 hours.
2.Wash and drain the urad dal.
3.Combine the urad dal, ginger and green chillies and grind to a coarse paste in a blender. You will love the bits of crushe dal.
4.Add the baking soda and salt to the urad dal paste and mix well till the batter is light and fluffy.
5.Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle with hole. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside.

How to serve

1.Soak the deep fried vadas in warm water for about 45 minutes.
2.Just before serving, drain and squeeze out the excess water.
3.Arrange the vadas on a serving dish and top with the whisked curds.
4.Garnish with the chilli flakes, grounded cumin seeds and salt and chopped green chillies and serve.