Onion Tomato Raita - Tomato Onion Raita

Onion Tomato Raita is made with onion & Tomato tempered with urad dal & Garnished with curry leaves & coriander leaves,which gives additional flavour to Raita.It Goes well with Roti,Paratha,Thepla's,Biriyani & Pulao.This Raita is very Quick & Ease to make.Fresh curd is mixed with chopped onions , tomato & little Ginger. Tomato gives tanginess to Raita & Ginger gives additional taste & flavour to Raita.Adding urad dal gives crunchiness to Raita.

Onion Tomato Raita

 Prep Time :  10   min.  

Cook Time : 2   minutes.

Recipe Category:Side Dish

Recipe Cusine:  Indian

Serves: 3 - 4.

Ingredients

Fresh Curd - 1 Cup (Yogurt/Dahi)

Onion - 1.

Tomato - 1.

Green Chilli - 2.

Ginger - 1/2 inch.

Curry leaves - 1 Sprig.

Coriander leaves - 2 tbsp(finely Chopped)

Salt - As needed.

To Temper

oil - 1 tsp.

Mustard seeds - 1/2 tsp.

Urad dal - 1 tsp.

Preparation

• Chop the onions lengthwise. chop tomato & Ginger finely.
• Finely Chop Green chillies, Curryleaves & Coriander leaves.                           

Method

• Take a Mixing bowl, add curd & salt. beat the curd till  smooth.
• Add chopped onions,tomato,Green chillies,Ginger,Curry leaves & coriander leaves.Give a quick mix.

                       

• Heat the oil, add mustard seeds, when it splutters add urad dal. when dal turns Golden brown,pour this tadka over Raita.

                                 

•  Mix well. Serve Raita with Roti,Paratha,Thepla's,Biriyani & Pulao.

Notes

• you can add 1/4 tsp of Roasted Cumin powder,which gives additional flavour to Raita.
• Instead of Coriander & Curry leaves you can Garnish with fresh finely chopped mint leaves.
• Always use fresh Curd for Good taste.

Cucumber Carrot Raita - Cucumber Raita

Cucumber Carrot raita is an Easy Refreshing yogurt based side dish made with finely Chopped Cucumber & Carrot.It is a Great accompaniment for Biriyani,pulao,Roti & Paratha's.Cucumber promotes hydration.As cucumber is a low calorie veggie,which helps in weight loss.Cucumber is a coolant which combats the summer heat.Carrot improves vision & cleanses the body.I have combined two healthy veggie  together to make the raita  nutritious.

                                 

Carrot Cucumber  Raita

 Prep Time :  7   min.  

Cook Time : 2   minutes.

Recipe Category:Side Dish

Recipe Cusine:  Indian

Serves: 3 - 4.

Ingredients

Fresh Curd - 1 Cup (Yogurt/Dahi)

Cucumber - 2.(Medium size)

Carrot - 1.(Medium size)

Pepper Corns crushed - 1/2 tsp.

cumin Powder - 1/4 tsp.

Coriander leaves - 2 tbsp(finely Chopped)

Salt - As needed.

     

Preparation

• Peel the skin of cucumber &chop it finely.
• peel the skin of carrot & Grate it.    
• crush the pepper corns little coarsely  in mortar & pestle or mixie.     
• Finely chop Coriander leaves.         

Method

• Take a Mixing bowl  add curd, beat the curd till  smooth.
• Add crushed Pepper Corns,Cumin Powder & salt.Give a quick Mix.

                       

• Add chopped Cucumber & Grated Carrot. Mix well.                             
• 
         
• Garnish with finely Chopped  fresh Coriander leaves.

                                 

• Serve with biriyani,Pulao,Roti or Paratha.

  

Notes

• Always use fresh Curd for Good taste.
• you can  add finely chopped curry leaves also.
• Instead of crushed Pepper Corns, you can use 1 or 2 chopped Green Chillies.
• Adding carrots give additional colour & nutrition to Cucumber Raita.

Mixed Vegetable Raita - Mix Veg Raita Recipe

Mixed Vegetable Raita is a quick  nutritious healthy yogurt based Side dish made with fresh yogurt,mixed with chopped veggies.it Goes well with Roti,Paratha's, Pulao,Biriyani,Bisibelebath & Tomato Rice.I used veggies like onion,tomato,cucumber,bell pepper & carrot.you can used cooked potato,corn kernels,steamed cauliflower or broccoli.you can have bowl of this raita as a meal,which will be filling & nutritious.you can have it as a starter or served with main course.

Mixed Vegetable Raita

 Prep Time :  10   min.  

Cook Time : 2   minutes.

Recipe Category:Side Dish

Recipe Cusine:  Indian

Serves: 3 - 4.

Ingredients

Fresh Curd - 1 + 1/2  Cup (Yogurt/Dahi)

Onion - 1.

Tomato - 1.
cucumber - 1.
Capsicum - 1/2.
Carrot - 1.(Medium size)
black pepper - 1/2 tsp(crushed)
cumin Powder - 1/4 tsp.

Curry leaves - 1 Sprig.

Coriander leaves - 2 tbsp(finely Chopped)

Salt - As needed.

To Temper

oil - 1 tsp.

Mustard seeds - 1/2 tsp.

hing - a Generous Pinch.

Preparation

• Peel the skin of carrot & Cucumber.
• Chop the onion,tomato,carrot, cucumber,capsicum, coriander leaves & curry leaves finely.
• crush the pepper corns little coarsely.        

Method

• Take a Mixing bowl, add curd & salt. beat the curd till  smooth.
• Add crushed pepper corns & roasted cumin powder. Mix well.

                                 

• Add finely chopped Onion,tomato,carrot, cucumber,capsicum, Coriander leaves & Curry leaves.Mix them into yogurt.                       
• Heat the oil, add mustard seeds, when it splutters add hing,switch off the flame & pour this tadka over Raita.                       

• Serve Raita with Roti,Paratha's, Pulao,Biriyani,Bisibelebath & Tomato Rice.

Notes

• you can also add veggies like cooked potato,corn kernels,steamed cauliflower or broccoli.
• Instead of Coriander & Curry leaves you can Garnish with fresh finely chopped mint leaves.
• Always use fresh Curd for Good taste.
• you can add pepper powder also,but i used crushed Pepper corns for Extra taste & flavour.

Potlakaya Koora - Snake gourd curry - Pudalangai poriyal

Potlakaya Koora is a Healthy & yummy Curry. Snake Gourd is Cooked till soft, then Ground Ginger,Green chillies & coconut Paste is added over it & cooked chanadal is also added for additional taste  to the curry. Snake Gourd has large Amount of water content & loaded with abundant  fibers, proteins, vitamins A, B and C in addition to it, it includes minerals like manganese, potassium, iron and iodine.This curry is No onion No Garlic Curry. I am a big fan of this curry. Now we will learn to make this simple stir fry.

Ingredients

Snake Gourd/Potlakaya - 2 cups or (2 medium sized).
Chanadal - 1 tbsp.
salt - to taste.
Green chillies - 1.
Ginger - 1/4 inch.

To Temper

Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
Red chillies - 2.


Preparation 

• Cook the chanadal till soft, with needed water.you can pressure cook the dal or cook it directly in a kadai.
• Grind  Red chillies + Ginger + salt(adjust) into a paste(without adding water).

Method

• Heat the oil, add mustard seeds, when it splutters add cumin seeds, when it sizzles add curry leaves,then add  Broken Red chillies,
• When chillies turns light Golden brown colour,add Chopped Snake Gourd & little salt. Saute Potlakaya(snake Gourd)  in high flame for 2 - 3 minutes.

• Then sim the stove & cook it covered till soft.(stir now & then).
• When snake Gourd is soft, add  Ground Coconut & cooked chana dal.

• Stir till everything combines well.

Notes

• Adding Ginger gives nice taste to Potlakaya.

Vegetable Salna - Parotta chalna - Parotta Salna

Salna is a Great Accompaniment for Parotta's & Kothu Parotta. It is a Popular Road side dish served in Road side Hotels in Tamilnadu. It can also be served with chapathi's,Roti's,idli's, dosa's,appam & idiyappam.  Vegetable salna is made  with veggies & freshly Ground Spices, Spices brings nice aroma to the Gravy. Today we will learn to make Vegetable salna.

Vegetable Salna

 Prep Time : 15  min. 

Cook Time : 25  minutes.

Recipe Category:Side dish

Recipe  cuisine:Indian

Serves  :   4.

Ingredients

Carrot -1.

beans - 10.

Potato(small) - 1 (cubed)

Green Peas - 3/4 cup.

Cauliflower - 3/4 cup.

oil - to fry.

Star Anise - 1.

fennel seeds - 1/2 tsp.

chilli Powder - 1 tsp.

turmeric Powder - 1/4 tsp.

To Roast & Grind

cinnamon - 1.

cloves - 1.

cardomom -1.

bayleaf - 1/2.

star anise - 1/2 .

fennel seeds - 1/4 tsp.

coriander seeds - 1/2 tbsp.

Ginger - 1/2 inch.

Garlic - 4.

Onion -1.

Tomato - 1.

Coconut - 1/2 cup.

Preparation

Cook the Green Peas Seperately till soft in a kadai with needed water.

Cut the veggies into cubes & put chopped potato in water to avoid discoloration.

Method

• Heat a tsp of oil in kadai, when it is hot add cinnamon,cloves,cardomom,bayleaf,star anise,fennel seeds & coriander seeds. Saute everything in a low medium flame.
• When you get Good smell from Spices, add Onions, Ginger & Garlic. 

• Saute till onions turns transparent, then add tomato, saute till it turns mushy.Now add Coconut & give a quick mix, switch off the stove.Coconut gets cooked with heat of the kadai.

•  When it cools down, grind everything into a fine Paste with needed water.Now Ground Paste is Ready.

• Heat the oil in a kadai, add star anise & fennel seeds, saute till you get Good aroma from spices, then add all the  cut vegetables (carrot,beans & potato) , saute in high flame for 2 minutes with little salt,(for faster Cooking) then add needed water,cook it covered till the veggies are soft, then add Ground Paste, Cooked Peas, chilli Powder & turmeric. Mix well. 

 

• Let it cook in a medium flame for few minutes till  it gets gravy consistency & you will  find oil floating on top. Now Garnish with fresh cilantro. yummy Salna is Ready.

 Notes

• Adding little salt to Veggies & cooking it in a high flame, makes the veggies cooks faster.
• I prefer to cook in a kadai, rather than cooker for Good taste .
•  Adjust the water according to the consistency.
• Adding Green Peas & cauliflower gives nice taste to Gravy.
• Serve Salna with Parotta's, chapathi,Roti, idli,dosa,Appam & idiyappam.

Bottle Gourd kootu(Using Cooker) - Sorakaya kootu - Sorakkai kootu

Bottle Gourd(Lauki)  kootu is a healthy South Indian Kootu Recipe, made with lentils simmered in Spicy Coconut Paste. It   Goes well with Rice,Chapathi, Roti & Phulka's.Bottle Gourd is a best food for weight loss, it contains 96 % of water & Packed with fiber content, which keeps you filling for longer time. Dal is also rich in Protein and fiber content, so it is a healthy Kootu recipe.Now we will see the preparation to make Bottle Gourd Kootu.

  Bottle Gourd Kootu

 Prep Time : 10  min. 

Cooking  Time : 20 minutes

Recipe Category:Side Dish

Recipe Cuisine : South Indian

Serves : 5.

Ingredients

Bottle Gourd - 2 cups.
Moong dal - 1/2 cup.
Turmeric Powder - 1/4 tsp.

To Grind

Coconut - 1/2 cup.
KhuzKhuz (Poppy seeds) - 1 tbsp.
Sambar Powder - 1 tsp.
Salt - As needed.
Cumin seeds - 1 tsp.

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
Curry leaves - 1 Sprig.
Red chillies - 1.
Hing - a Generous Pinch.

Preparation

Remove the skin of bottle Gourd, & scoop the seeds & cut into Cubes.

Method

• Pressure Cook Bottle Gourd & Moong dal with turmeric &  needed water  for 2 whistles. 

•  Meanwhile Grind everything Given in "To Grind" column. 

• When the pressure subsides, open the lid, switch on the stove, add needed water, when water starts boiling add Ground Paste. Let it cook , till it gets little thicker,like kootu  consistency. 

• Heat the oil, add mustard seeds when it splutters add urad dal, hing, Red chillies , curry leaves &  Pour over the Kootu. Give a quick Mix.

Notes

• Instead of Pressure cooking the dal & bottle Gourd in a Cooker, you can Pressure cook it, directly in a kadai with needed water till it turns soft.
• Instead of khuz khuz, you can add fried Gram also, to thicken the Gravy.
• Tempering gives nice flavour to kootu.
• Instead of Moong dal you can use toor dal also, or combination of both,  if so you have to cook dal seperately & bottle Gourd Seperately.

Poori Masala - Potato Masala - Potato Masala for Poori

Potato Masala is an Excellent Combination for Poori.In all the restaurants Poori's are often served with Potato Masala. Potato Masala is also a  good Accompaniment for  Chapathi, Roti & Dosa. I am a big fan of this Poori Masala. At times i get Poori from hotel for lunch. In hotels for parcel, they wrap Poori's in Banana leaf. Between 2 Poori's, they keep this Masala. It will taste divine to have Soggy Poori's with this Masala at lunch time. No we will learn to make Poori Masala with some tricks.

Potato Masala

Poori Masala

 Prep Time : 10 min. 

Cook Time : 30  minutes.

Recipe Category: sides

Serves  :   4 . 

Ingredients

Potato - 4 (Medium Size)

Onions - 3.(cut lengthwise).

tomato - 1 small.

Green chillies - 5 - 6.

Ginger - 1 tsp.(finely chopped)

Garlic - 3 (crushed).

Fried Gram Powder - 1 tbsp.(optional)

coriander leaves - for Garnishing.

To Temper

Mustard seeds - 1 tsp.

fennel seeds - 1/4 tsp.

Urad dal -  1 tsp.

Chana dal - 1 tbsp.

curry leaves - 1 sprig.

Preparation

• Pressure cook the Potatoes for 3 whistles with needed water, till soft. Then peel the skin & mash it, & keep it aside.
• Cut the Onions lengthwise & chop the tomatoes & ginger finely.
• Cut the Green chillies into roundels.
• Crush the Garlic.
• Grind 1 tbsp of  fried gram(Putnala Pappu) into a fine powder.

Method

• Heat the oil, add mustard seeds , when it splutters add fennel seeds,when you get Good smell of it, add chana dal,urad dal, crushed garlic,Green chillies, Ginger & curry leaves.
• When dal's turns Golden brown colour, add onions.
• Saute onions just it turns transparent.Not necessary to saute till it turns its colour.

• Then add tomatoe, saute for few seconds.
• Add 3 cups of  water, salt & turmeric.

• When water starts boiling add mashed Potato, mix well.
• Cook in a medium flame for 3 - 4 minutes, to get Masala consistency.

• Add Fried Gram powder by diluting it in 2 tbsp of water for Extra taste & thickness.

Notes

• Just mash the potaotes roughly. Mash it such that potato Pieces be bigger, here & there.
• Adding Fennel seeds & crushed garlic gives nice flavour to masala.
• Cut the onions lengthwise.It is just  enough to saute the onions,till it turns transparent.
• Adding fried gram powder gives Extra taste & thickness to the gravy. This tip was given by my neighbour.

  Variations

• you can add chopped carrots while sauteing onions. 
• you can add handful of cooked peas to the Masala, while adding potatoes.         

Poori Masala

Easy Soya chunks Fry - Meal Maker fry

Soya Nuggets  is a Textured Vegetable Protein, also known as soy meat or soya chunks.Soya chunks fry Goes great with Chapathi,Roti,Pulao,Naan,Biriyani,Phulka's & Jeera Rice. Also goes inside chapathi's & sandwitch for bread.Soya chunks has  high protein content, and it is an excellent replacement of  Meat-based proteins for Vegetarians.Soya chunks are rich in Vitamin B & Omega 3 fatty acids, which is so Good for health. Chunky Soya Nuggets,when  blended with onions & tomatoes, & spices powders tastes delish. Now we will learn to make Healthy & yummy dry Curry.

Soya Chunks fry

                                                              Soya Chunks Fry  

Prep Time: 10 min.                                    

Cook Time : 25  mins
Serves: 3                                    
Recipe Category: Sides 
 

Ingredients

Soya Chunks - 1 cup.

Onion(big) -1.

Tomatoes -2.

Ginger Garlic Paste - 1 tsp.

Chilli Powder - 1 tsp.

Turmeric Powder - 1/4 tsp.

Garam Masala - 1/2 tsp.

Coriander leaves - 3 tbsp(finely Chopped)

oil - to fry.

Salt - To taste.

To Temper

Mustard seeds - 1/2 tsp.

Fennel Seeds - 1/2 tsp.

Curry leaves - 1 sprig.

Green Chillies - 2.

Preparation

• Take needed water in a pan or vessel, add some salt,  when water  starts boiling add soya chunks, let it cook for few minutes till soya chunks is soft.
• When soya chunks are soft, drain it in a colander, squeeze it & keep it aside.

Method

• Heat the oil in a pan, add mustard seeds, when it sizzles, add fennel Seeds, curry leaves &  Slit Green chillies.

• When you get Good smell of  fennel seeds, add chopped Onions & Ginger Garlic Paste.
• Saute till onions turns light Golden brown colour, then add tomatoes.

• Saute till tomatoes turns mushy.
• Then add all spice powders such as Chilli Powder, Turmeric Powder, Garam Masala & Needed Salt. cook for  1 or 2 minutes.
• Now add cooked Soya, saute for 3 - 4 minutes till masala blends well with Soya Nuggets.

• Finally Garnish with Fresh cilantro.

Guacamole Recipe - Mexican Avacado Dip -No Cook Recipe

Guacamole is a Healthy  Popular Mexican dip recipe  made with Avacado(Indian Butter fruit) goes very well with  chips, tortilla chips,tacos  and as a spread inside burritos  and sandwiches. it also goes well with chapathi's and roti's. it is a no Cook Recipe. We use get this Guacamole in Chipotle - which is a Mexican chain Restaurant.We use to have it with bowl of rice & veggies, which tastes awesome. 

              Avocados are a natural source of folate which contains folic acid are recommended for all women who are planning to get pregnant; eating avocados is a simpler and tastier option.Avocados contain both soluble and insoluble fiber meaning they help to reduce cholesterol levels by preventing re-absorption, help to maintain bowel function and can assist the body to avoid blood sugar spikes after meals.Now we learn to make healthy and tasty dip.

 Prep Time : 10 min.

 Cook Time : Nil. Serves: 4                                                                    
 Recipe Category: Side Dish                       

Ingredients                                                           

Ripe Avacado - 1.
Onion - 1/2
Tomato (small) - 1
coriander leaves - 2 tbsp.
lemon - 1.
Green chillies - 2.
Salt - for taste
Garlic  - 1.

 

Preparation

Chop the onion, tomato, garlic , coriander leaves, green chillies finely and keep it aside.


Method

• Cut the Avacodo into two halves, scoop the pulp out from the spoon.
• Mash well with potato Masher or long wooden rod(mathu) or fork .

• Add chopped onions, tomatoes, coriander leaves,green chillies, salt and garlic mix well.

• Finally squeeze lemon juice give a quick mix.

• Now Guacomole is ready to serve. you can serve with tortillo chips,any chips, chapathi and roti's, and as a spread inside sandwiches and burritos.

Notes

• Choose the avacado which has black skin, else you could  use it, 2 or 3 days later after it turns black.
• Adding Garlic is optional if you don't like it, just omit it.
• For additonal flavours you could also crush 1/4 tsp of cumin seeds and add to it.
• i mashed finely into a smooth paste, for chunky version, smash the avacode coarsely.

Rajma Masala - Punjabi Rajma Masala - Red Kidney beans Masala

Red Kidney beans Masala(Rajma gravy) is a good accompaniment for rice,chapathi and roti.It  is an traditional Pubjabi recipe.kidney beans is the main component that is used in preparing the mexican dishes.Rajma boosts our energy as it is high in iron content. It contains high amount of iron which is the main source that is required for increasing body metabolism and energy. It also helps in the circulation of oxygen throughout the body.Rajma is a well known fiber rich pulse.Now we learn nutritious and traditional rajma gravy.

Ingredients

Rajma - 3/4 cup.

cinammon stick - 2.

bay leaves - 1.

fennel seeds - 1/4 tsp.

milk - 1/4 cup.

salt - as required.

chilli powder - 1 tsp.

kasthoori methi - 1 tsp.

coriander leaves - 1 tbsp(chopped).

To saute and grind

Onion - 1.

Tomato - 2.

coriander seeds - 1+ 1/2 tsp.

ginger garlic paste - 1 tsp.

 pepper corns - 1/2 tsp.

cardomom - 1 pod

Take a kadai, add oil, Add chopped onions,  then add ginger garlic paste, saute till, onion turns pink,then add chopped tomatoes,coriander seeds,pepper corns, and cardomom , saute till tomatoes turns mushy, then ground this  into a smooth paste.

Preparation

• Soak the Rajma with more water for 12 hours, then rinse it twice , and  pressure cook it ,along with bayleaf and cinnamon sticks.
• Pressure cook   till rajma,  gets the crack in it, so the masala blends well. finally discard bayleaf and cinnamon  stick from it.
• (I used  blackish red colour rajma, so i cooked for 14 whistles, if  you choose red colour one, 6 - 7 whistles are enough)

Method

• Heat the oil, add fennel seeds, when it turns fragrant, add ground paste, add chilli powder, turmeric powder and salt, then saute for few minutes, then add cooked rajma with its  cooking water, cook it covered for 10 minutes.
• Finally add 1/4 cup of milk, then give a quick sir,add kasthoori methi,by rubbing it against your palms. let it boil for 2 more minutes.
• Remove from the flame, then garnish with fresh cilantro. It goes very well with chapathi,rice, roti varieties.

Note

• Pressure cook the rajma, according to its varieties.it is better to choose red colour rajma for easy cooking than black reddish.

For more side dish visit:side dish for chapathi/roti

Rajma Masala With Rice

 

Palak keerai Masiyal - Palakkoora pappu - Spinach masiyal - Keerai Masiyal

Palak keerai masiyal(palakoora pappu) is prepared with toor dal. it goes very well with rice.Spinach is loaded with flavonoids which act as antioxidants, protecting the body from free radicals. Studies have shown that consumption of green leafy vegetables such as spinach may slow the age-related decline in brain function. So, eat your greens and keep working those crossword puzzles to keep your brain young and agile.

keerai masiyal

Ingredients

palak (spinach) - 1 bunch.

toor dal - 4 tbsp.

pearl onion - 10.

tomato - 1 medium size

salt - to taste.

green chillies - 4.

garlic - 4
hing -1/4 tsp.

Seasoning 

oil - to fry.

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp.

Preparation

1. crush garlic and pearl  onions together.
2. chop the spinach very finely.
3. pressure cook the toor dal.

Method

• Heat the oil, add mustard seeds when it splutters add cumin, add hing, add green chillies, crushed onions and garlic  saute for few seconds, then saute  tomato well.
• Add spinach saute for 2 minutes, now add needed water according to consistency, (1/4 cup is enough)
• keep in medium flame. when water starts boiling and when spinach is cooked , add cooked toor dal, and salt  to it.stir well.let it boil for few seconds.Then keep away from flame.blend well. Then serve with rice.

Note:

•  blend with whisk or mathu (heavy rounded wood with long handle) for few seconds till everything combines, which tastes so good.
• you can also blend with  mixie for one run.