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Posts Tagged ‘curd(dahi)’

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Mooli Raita (Radish Dip)

Mooli Raita (Radish Dip)

Ingredients: Radish (Mooli): ½ cup, grated Curd: 1 cup Roast cumin seeds (Zeera) and grind into a fine powder : ½-1  tsp 1 to 2 Green chilis Red chili powder as per taste Black salt as per taste Salt to taste Directions: Scrap off the skin of radish. Grate radish. Beat curd in a bowl

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Curd Rice

Curd Rice

Curd Rice or yogurt rice is prepared by mixing rice and salted curd. Curd rice is accompanied by South Indian pickle like mango or  lime. This can be topped with few pomegranate seeds. Ingredients: Curd, beaten – 1-1.5 cups Boiled rice :  1 cup Milk -  around 1/4 cup Curry leaves (Kadi patta) – 5-6

Boondi Raita

Boondi Raita

Ingredients: Gram flour (Besan) –  3/4 cup Red chili powder – ½ tsp Turmeric (Haldi) – 1∕4 tsp Mustard oil for cooking Curd – 1  Cup Roasted zeera powder – ½-1  tsp Red chili powder as per taste Black salt as per taste Salt to taste Directions: Combine besan, red chili powder, haldi, half a

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Kheera (Cucumber) Raita

Kheera (Cucumber) Raita

Kheera raita is an easy to prepare yet delicious side dish. Well made raitas in my opinion accentuate the taste of main course. Ingredients: Kheera (cucumber): ½ cup, scraped off and grated Curd / Yogurt: 1 cup Roasted cumin powder : ½-1  tsp Green chilies: 1 finely cut (optional) Ginger: few chunks, cut in to

Pineapple / Ananash Raita

Pineapple / Ananash Raita

Among all raitas, pineapple raita happens to be my favorite, primarily because of its distinct sweet and sour flavor. Pineapples are inherently sweet and the addition of black salt gives it a sourish flavor. If you have tinned pineapple available then, it is the easiest raita to prepare. Ingredients: Pineapple: ½ cup, cut into small

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Moong Dal Dahi Vada (Bhalla)

Moong Dal Dahi Vada (Bhalla)

Dahi vadas or dahi bhallas are usually made of Urad dal, but they equally taste good when made with moong dal. So if you have some yellow moong dal lying around in your kitchen, give this a try and I am sure you and your family would relish the result. For regular urad dal dahi

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Lauki Raita (Bottle Guard or Opo Squash Raita)

Lauki Raita  (Bottle Guard or Opo Squash Raita)

Raitas are always very easy to prepare and serve very well as a side dishes. Ingredients: Lauki (Bottle Guard or Opo Squash): ½ cup, grated  and boiled Curd: 1 cup Roast cumin seeds (Zeera) and grind into a fine powder : ½-1  tsp Red chili powder as per taste Black salt as per taste Salt to

Saunfia Paneer Tikka (Spicy Cheese Bites)

Saunfia Paneer Tikka (Spicy Cheese Bites)

Ingredients: Cottage cheese (Paneer)- 50 gm, cut into small cubes Thick curd (remove maximum water ) – enough for marinating paneer cubes Ginger paste – 1 tsp Garlic paste – 1 tsp Turmeric (Haldi) – ½ tsp Red chili powder – ½ tsp Garam masala – a pinch Fennel seeds (saunf) powder- 1 tsp Gram flour (Besan):

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Hyderabadi Zafrani Pulav (Saffron Rice)

Hyderabadi Zafrani Pulav (Saffron Rice)

Ingredients: Rice :  3∕4 cup Yoghurt or curd: 2 tbsps Cloves (Laung) – 2-3 Bay leaves (Tejpatta) – 3-4, small Green cardamom (Chhoti elaichi) : 3-4 Cumin seeds (Zeera) – 1 tsp Ginger paste – 1 tbsp Garlic paste – 1tbsp Onion : one small, finely cut length wise Cashew nuts(kaju) : 10-12 Raisins (Kishmish)

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Methi Thepla

Methi Thepla

Ingredients: Whole wheat flour (Atta): 1 cup Gram flour (Besan) : 3 tbsps Fresh chopped methi or Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery stores : ½ cup Curd : ½ cup Ajwain seeds (Carom seeds)  or cumin seeds (Zeera) : ½ tsp Green chilies : 2-3, finely chopped Ginger paste

Hyderabadi Achari Baigan (Spicy Picklish Eggplant)

Hyderabadi Achari Baigan (Spicy Picklish Eggplant)

Hyderabadi Achari Baigan is a super yummy dish. The key ingredients of this  preparation are an Achar  which makes this dish so delicious and the curd which gives it a thick and creamy gravy. Ingredients: Baigan or brinjal or eggplant: 1 cup, chopped in square pieces Onions: one medium sized, finely chopped Green chilies: 1-2,

Paneer Tikka Masala

Paneer Tikka Masala

Ingredients:   For tikkas Cottage cheese (Paneer)- 200 gm Thick curd (remove maximum water ) – enough for marinating paneer cubes Ginger paste – 1/2 tbsp Garlic paste – 1/2 tbsp Besan (gram flour) – 2-3 tbsp Butter – 2-3 tbsp Turmeric (Haldi) – ½ tsp Red chili powder – ½ tsp Garam masala –

Kadhi

Kadhi

Ingredients: For Pakodas: Gram flour (Besan) – 1 cup Onion, chopped – 3-4 tbsp Cumin seeds (Zeera) – ½ tsp Green chilies, chopped – 1 tbsp Asafoetida (Heeng) -  ½ tsp Ginger paste – 1 tbsp Coriander powder (Dhania) – 1 tsp Turmeric powder (Haldi) – 1 tsp Salt to taste Cooking oil For gravy:

Rock Toast

Rock Toast

Ingredients: Bread slices – 4 Curd (thick, with no water) – ¾ cup Green chilies, finely chopped – 2-3 Coriander, finely chopped Finely chopped capsicum- quarter of medium sized capsicum. Onions, finely chopped – 1/4 cup Jalapeno (optional), sliced- 4-5 Semolina (Sooji) – ½ cup Salt to taste Black pepper powder as per taste Oil

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Gatte Ki Sabji

Gatte Ki Sabji

Gatte ki sabji is a traditional Rajasthani dish. It goes well with baati, rice, or chappati. Ingredients: For gatte Gram flour (Besan) – 1 cup Red chilli powder – 1 tsp Turmeric (Haldi) – 1 tsp Asafoetida (Heeng) – a pinch Coriander powder (Dhania)- 1 tsp Carom seeds (Ajwain) -  ½ tsp Ginger paste –

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