Cucumber Yogurt Salad Recipe
Cucumber Yogurt Salad
How To Make Cucumber And Yogurt Salad:
- Wash and peel 2 medium size cucumber.
- Cut the cucumber vertically into two long parts.
- Now with the help of spoon remove the seeds from the centre of cucumbers.
- Cut cucumber into small pieces and keep in a bowl.
- Now add 200-250 gms yogurt in it and mix.
- Add 1 finely chopped green chilly and very few fresh chopped coriander leaves (cilantro).
- Put some salt and mix everything.
Add more 1-2 spoon yogurt for garnish and few more chopped coriander leaves just for garnish. - Cucumber yogurt salad is ready to be served.
Dahi Kachumbar
Arbi Kadhi Recipe
Himachal Arbi Kadhi
Taro (colocasia) roots also called as arbi in Hindi has many health benefits.
Arbi is rich in potassium, phosphorus, magnesium, copper and manganese. It has vitamin A and vitamin C. It reduces the risk of cancer and is good for our skin also. Arbi kadhi is made in different styles in different states.
One of my friend from himachal shared the way they make arbi (colocasia roots) kadhi. I tried the recipe and liked the taste. It was different and so thought of sharing the kadhi recipe with you.
How To Make Himachal Style Arbi Kadhi:
- First boil 400-500 gms arbies (colocasia roots).
- Take onion greens 1-2 strands, onion white, 2-3 red chillies and 4-5 garlic pods or garlic greens. Grind it to coarse paste and keep aside.
- Now coat boiled arbi with 2 tablespoon rice flour and shallow fry in mustard oil.
- Heat 2 tablespoon mustard oil in a kadhai or pan.
- Add prepared coarse paste and stir.
By the time take little 3 tablespoon rice flour in a vessel along with sour buttermilk approx 200 ml and mix properly. - Add this rice-buttermilk mixture to the kadhai and stir again.
- Put turmeric powder, red chilly powder, coriander powder and salt as per taste.
- Now add fried arbies (colocasia roots) to the kadhi and cook it for more 5 minutes.
Himachal Arbi kadhi is ready to be served. Serve it with hot steamed rice.
Aloo Tikki With Amrud Ki Chutney
Aloo Tikkies With Amrud Ki Chutney
Aloo Tikkies With Guava (Amrud) Chutney:
First we will make guava chutney for our aloo tikkies. I have already shared guava chutney in my previous recipe section. If you want you can make some other chutneys aswel. Check our different chutneys recipe.
- Wash and boil 4 potatoes.
- Peel potatoes and mash it.
- Roast 1 teaspoon cumin in pan or tava.
- Once cumin is roasted add 1/2 teaspoon coriander powder and 1/4 teaspoon garam masala and roast for few more seconds.
- Switch off the flame.
- Grind cumin and masala to powder.
- Put the grinded masala to mashed potatoes.
- Add 2-3 tablespoon chopped mint (pudina) leaves, salt and mix.
- Knead the mashed potatoes, roll it long with help of your hand.
- Now with knife cut potatoes into tikkies.
- Take a bowl and add 2 tablespoon maida (all purpose flour) in it. Put some water, mix and make sauce of it for coating aloo tikkies.
- In another plate or bowl take some corn flakes and crush it with your hands. Again this is for second coat of aloo tikkies.
- Heat a pan or tava. Add 1-2 tablespoon oil on it.
- Dip aloo tikkies one by one first in maida sauce such that it gets nicely coated in it and then apply second coat of corn flakes to it from both the sides.
- Now place coated aloo tikkies on tava and shallow fry it from both the sides with minimum oil. Fry till you get nice color and crisp texture in aloo tikkies.
- Switch off the flame. Remove and keep aloo tikkies aside in plate. Serve it hot with chutney.
Aloo Tikkies And Guava Chutney
Guava Chutney (Amrud Ki Chutney) Recipe
Guava Chutney
How To Make Guava Chutney (Amrud Chutney):
- We need little raw and little ripe guavas for our chutney (guavas that are not fully ripe nor completely raw) so that it gives nice khatta meetha taste to our amrud ki chutney.
- Wash and cut 2 guavas. Remove seeds from it.
- Now grind guava along with 1 red chilly, 1 teaspoon cumin powder, 1/2 teaspoon red chilly powder, salt and pinch of sugar.
- Now remove grinded guava (amrud) chutney into bowl.
- Slightly cook 1 red chilly in fire for few 2-3 seconds and cut into small pieces.
- Add red chilly pieces to the guava (amrud) chutney.
- Khatta meetha tikha chatpata amrud chutney is ready to be served.
Amrud Ki Chutney
Soya Chunks Pulao Recipe
Soya Pulao
How To Make Soya Chunks Pulao / Pulav:
- Wash and clean 1 1/2 cup rice.
- Wash and chop french beans and carrots.
- Heat 3 tablespoon oil or ghee in pressure cooker.
- Once oil / ghee is hot add cumin seeds and 2-3 cloves.
- As soon as cumin starts cracking add chopped onions and fry till onions turn golden brown.
- Now add 2 tablespoon ginger-garlic paste and stir till raw aroma goes away.
- Now add 1 chopped tomato and cook till it turns soft.
- Put soya chunks, beans and chopped carrots and cook for 2-3 minutes.
- If required add more oil or ghee.
- Add turmeric powder, coriander powder and garam masala.
- Now add 200 gms curd and stir continously for 1 minute.
- Put washed rice and mix.
- Add salt as per taste and 3 cups water.
- Close the lid of pressure cooker and let it cook for 1 whistle.
- Switch of the flame.
- After some time remove the cooker lid and serve soya chunks pulao / pulav along with salad, papad, your favorite raita or anything you want.
How To Make Soya Pulav
Dal Vada (Masala Vada)
Dal Vadas
Dal Vadas also called as masala vadas are made with bengal gram (chana dal). This is one of popular South Indian snack. You will find these dal vadas mostly on dosa stalls in Mumbai. These vadas are very tasty golden brown from outside and soft from inside.
How To Make Dal Vada / Masala Dal Vada:
- Soak 1 cup bengal gram for 2-3 hrs.
- Wash and rinse soaked chana dal (bengal gram) properly.
- Grind chana dal into coarse paste without water.
- Now put the grinded chana dal mixture in a vessel.
- Add 1 medium size chopped onion into it.
- Put 1 tablespoon chopped coriander leaves.
- Add green chillies and ginger paste to the chana dal mixture.
- Put 2 springs of curry leaves and pinch of cumin seeds.
- Add salt as per taste and mix everything together.
- Now apply oil to your hands and divide dal mixture to equal portions.
- Make round balls of dal mixture and slightly press with help of your thumb and shape them into flatten discs. Keep aside in a plate.
- Heat oil for frying dal vadas.
- Once oil is hot enough slowly put chana dal vadas one by one in oil.
- Fry dal vadas from both the sides on medium flame till crisp and golden brown.
- Remove masala vadas and keep aside in plate.
- Serve dal vadas hot with your favorite chutney.
Masala Vadas
Cucumber And Carrot Salad
Cucumber Carrot Salad
There are varieties of salad made with fruits and vegetables. Below mentioned salad is of cucumber and carrot which is easily available. Cucumber and carrot salads also has many variations. Try this variation of salad I m sure you will love it.
How To Make Cucumber And Carrot Salad:
- Wash and peel 2 cucumber (kakdi /kheera) and 1 carrot (gajar).
- Now with the help of peeler peel thin slices of cucumber and keep aside in plate.
- Simillarly peel thin slices of carrot and keep in plate.
- Now put 1/2 teaspoon soya sauce, 1/2 teaspoon red chilly sauce and 1/2 teaspoon green chilli sauce on it.
- Put 2 green chillies slit and very little salt as soya sauce already has it.
- Add 1/2 tablespoon chopped coriander leaves on the salad.
- Mix everything slightly.
- Cucumber and carrot salad is ready to be served.
How To Make Cucumber And Carrot Salad
Pumpkin Chutney
Pumpkin Chutney
Many people doesn’t love pumpkin due to its sweet taste but pumpkin has many health benefits. It has potassium, fibre and vitamin c. It helps in controlling blood pressure. Pumpkin is also good for our heart and it is low in calories.
Pumpkin is used in salads, dessert, curries, bhajiyas, soups and many more.
Take a look at pumpkin chutney recipe mentioned below which is less time consuming and requires few ingredients.
How To Make Pumpkin Chutney:
- We need yellow ripe pumpkin for this recipe.
- Remove the skin of pumpkin (kadu) and cut into medium size pieces.
- Wash pumpkin (kadu) pieces and keep aside in a plate.
- Now heat 2-3 tablespoon oil in pan or kadhai.
- Put 1/2 teaspoon panch phoran. Panch phoran is mixture of any 5 seeds used for tadka – carom seeds (ajwain), fenugreek seeds (methi), fennel seeds (saunf), nigella seeds / black onion seeds (kalonji) and cumin seeds. Few people use mustard seeds instead of carom seeds.
- Put some peanuts and fry it for 3-4 minutes. Peanut taste good in pumpkin chutney.
- Now add pumpkin pieces and stir.
Put salt to taste and little sugar. Put little less salt as pumpkin will be cooked and reduced to mashable form. - Add 1/4 th teaspoon turmeric powder and stir.
- Cover it and let it cook on low flame for 5 minutes.
- After 5 minutes remove the cover and stir the pumpkin (kadu).
- If required add little water approx 1/4 th cup and mix.
- Again put the lid and let it cook till pumpkin turns soft and mushy for chutney.
- Once pumpkin turns soft. Mash it properly.
- Put more 1-2 tablespoon oil and stir for more 2 minutes.
- Switch off the flame. Pumpkin Chutney is ready to be served.
Kadu Ki Chutney
Veg Pizza Without Oven
Veg Pizza
Different varieties of pizzas are made. Pizza can be made with and without oven also on tava or pan.
Pizza base is easily available outside in stores. It can be made at home also. Pizza base is made with all purpose flour (maida), warm water, yeast and sugar.
1 teaspoon dry yeast is added into 2 tablespoon warm water and then 1 teaspoon sugar is added to activate yeast. After 5 minutes yeast water is added to the flour along with little olive oil and then kneaded into soft dough which is covered with wet cloth and kept to rest for 1-2 hours till the dough doubles in size. Then again it is knead with hand little and divided into 2 or 3 parts.
Each ball is rolled into round circles of thickness you want for your pizzas. Then with the help of knife or fork it is pricked everywhere. Finally pizza bases are kept in baking tray and baked in pre heated oven at 180 degree celsius . This is the way pizza base with yeast is made so if you want you can try at home or get it from outside like I have bought from outside for today’s recipe.
If you want to make pizza base without yeast I will share that recipe too soon.
How To Make Veg Pizza:
- Wash and chop vegetables 1 green capsicum and 1 yellow capsicum.
- Wash and chop 2 medium size tomatoes.
- Remove 1 onion skin, wash and cut into small cubes.
- Boil handful of corn kernels.
- We will keep half amount of capsicum and tomatoes for toppings and rest will be cooked till soft.
For Toppings:
- Put 1 tablespoon oil in pan and roast onion cubes slightly on high flame for 1 minute.
- Remove slightly roasted onions and keep aside in a plate.
- Now add boiled corn kernels and toss it on high flame for 1 minute.
- Remove corn kernels and keep aside in same plate.
- Put 1 more tablespoon oil in pan and now put half chopped capsicum both green and yellow.
- Roast capsicum on high flame for a minute till slightly crisp.
- Remove roasted capsicum and keep aside in a plate.
- We also need half amount of chopped tomatoes for pizza topping no need to cook it just keep it in same plate for pizza topping.
Pizza Without Oven
- Now put remaining chopped capsicum and tomato cubes with little salt and cook till soft and keep aside in another plate.
Switch off the flame. - Take one pizza base (easily available in stores) on pan or tava.
- Apply pizza sauce or pizza mix (easily available in stores) to the pizza base.
- Put capsicum-tomato cooked mixture on it.
- Now add roasted onions on it.
- Put some mayonnaise on it.
- Now put roasted yellow and green bell peppers along with chopped tomatoes.
- Now grate and spread cheese all over pizza.
- Put herbs mixture on veg pizza.
Switch on the flame and let pizza cook for 4-5 minutes on low flame. - Don’t keep it for long on tava or pan else your pizza base might get burned.
- Similarly repeat the process for second pizza base and make another pizza.
- Veg Pizza is ready. Serve it hot.
How To Make Veg Pizza
Kaju Katli Recipe – Diwali Special
Kaju Katli
Kaju Katari is one of my favorite sweets and not only mine it is favorite of many people because of its delicious taste.
In Diwali kaju katli is seen in almost everyone’s house. People gift kaju katli to their relatives and friends in Diwali. Altogether I must say Diwali has good connection with kaju katli so why not take a quick look at below mentioned kaju katli recipe.
How To Make Kaju Katri / Kaju Katli:
- Take 500 gms cashews in dry grinder and grind it to fine powder.
- Cashews may start secreting oil while grinding so better to grind cashews in batches.
- As we want fine cashew powder to make kaju katlies so we can filter fine powder with the help of sieve.
- Remaining we can grind it again in grinder.
- For sugar syrup take 250 gms sugar and 200 gms water in a pan.
- Boil on low flame till froth comes. Check for one string consistency.
Add 1 tablespoon ghee and stir again. - Switch off the flame.
- Now quickly add cashews (kaju) powder to it and mix.
- You can also add 40-50 gms milk powder to make it more rich (optional).
- Keep stirring till the mixture becomes thick and starts leaving the sides of pan and forming a soft sticky dough.
- Transfer the dough on rolling board.
- Once the dough is hot enough to handle knead the katli dough with your hands little to make it soft.
- Roll the dough on rolling board as per the thickness you want.
- Apply 1 tablespoon ghee on it to make soft.
- Put silver leaves on it (optional).
- Now allow it to cool. Once it cools down cut into diamond shapes with sharp knife.
- Delicious kaju katli is ready to be served.
Kaju Barfi