Archive | March 2013

Boondi Raita

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Ingredients:

2 cup Curds diluted with 2 cups water.

1 cup  Khari Boondi

1 tbsp chopped Corriander leaves.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

1/4 tsp Chilli powder

Method:

In a bowl mix together diluted curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add boondi and mix well.

Remove in a serving bowl and top with chopped corriander leaves.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Onion Raita

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Ingredients:

2 cup Curds.

1 cup  Finely sliced Onions

1 tbsp chopped Corriander leaves.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/8 tsp Chat masala.

Method:

Deskin and finely slice Onions.

In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add sliced onions and mix well.

Remove in a serving bowl and top with chopped corriander leaves.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Tomato Raita

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Ingredients:

2 cup Curds.

1 cup  finely chopped Tomatoes.

1 small Tomato cut into wedges for garnishing.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

Pinch of Black pepper powder.

1/2 tsp Chilli powder.

Method:

Clean,pat dry and  finely chop tomatoes.

In a bowl mix together curds,salt,sugar,pepper powder and roasted jeera powder.

Whisk till smooth,add little water if required,add chopped tomatoes and mix well.

Remove in a serving bowl and decorate with tomato wedges.

Serve chilled with Biryani or Pulao of your choice.

Happy Cooking !!!

Sameera.

Cucumber Raita

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Raita is a simple side dish made with fruits or vegetables added to spiced yogurt generally served as a cool, refreshing accompaniment with heavy biryani dishes.

Ingredients:

2 cup Curds.

1 cup peeled & finely chopped Cuccumber.

1/2 tsp Sugar.

1/4 tsp roasted Jeera powder.

1/8 tsp Chat masala.

Pinch of Black pepper powder.

1/2 tsp Chilli powder.

Method:

Clean,peel and finely chop cucumber.

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In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.

Whisk till smooth,add little water if required,add cucumber and mix well.

Remove in a serving bowl and decorate with chilli powder.

Chopped corriander leaves can also be added if desired.

Happy Cooking !!!

Sameera.

Kelyache (Banana) Kaap.

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Ingredients:

2 raw Bananas (Plantain)

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Take 2 raw Bananas (Plantain)

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Wash,deskin and cut banana into slices vertically.keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

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Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the bananal slices.Leave it to marinate for 15 to 20 minutes.

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Heat Oil in a frying pan.

Coat the marinated banana slices with  rice flour .

Shallow fry in the oil from both sides till crisp.

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.

Vangyache (Brinjal) Kaap

 

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Ingredients:

1 big Vanga (Brinjal)

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Take a big size Vang (Brinjal)

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Wash ,pat dry and cut into slices.keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

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Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the brinjal slices.Leave it to marinate for 15 to 20 minutes.

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Heat Oil in a frying pan.

Coat the marinated brinjal slices with  rice flour .

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Shallow fry in the oil from both sides till crisp.

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Drain on an absorbent paper to drain out excess oil.

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Serve hot.

Happy Cooking !!!

Sameera.

Ratyalache(Sweet Potato) Kaap

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Ingredients:

2 Ratalu(Sweet Potato)

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Take a ratalu which is even in size(not zig zag)

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Deskin and cut into slices,keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

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Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the ratalu slices.Leave it to marinate for 15 to 20 minutes.

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Heat Oil in a frying pan.

Coat the marinated ratalu slices with  rice flour .

Shallow fry in the oil from both sides till crisp.

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Drain on an absorbent paper to drain out excess oil.

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Serve hot.

Happy Cooking !!!

Sameera.