Cucumber Raita, Kheera Raita, Raita Recipe

Ingredients-

Preparation Time – 15-20 minutes

Serving: 2 person

  1. Curd / yogurt – 1 cup
  2. Cucumber peeled, grated or cut into small dice shape – ½ cup
  3. Chopped onions – 2 table spoon
  4. Salt to taste
  5. Chopped green chilli (as per your taste)
  6. Roasted cumin powder – 1 tea spoon
  7. Chopped coriander (optional)

Method-

  • Take a bowl, add curd and whisk it.
  • Add all the ingredients and mix well.
  • Transfer raita into a serving bowl, garnish with cumin powder and coriander leaves.
  • Serve with your meals.

Masala Tea/Chai

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Ingredients –

For 2 cups

  1. Masala powder – 1 tea spoon
  2. Tea leaves – 1 table spoon
  3. Sugar – 1 table spoon (as per your taste)
  4. Milk – 1 cup (as per your taste)
  5. Water – less than 1 ½ cup

Method –

  • Boil water in a pan, add masala powder and bring it to boil.

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  • Add sugar and tea leaves, boil again for a minutes.

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  • Add milk and bring to boil for few minutes.

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  • Turn off the flame, strain the masala tea into the tea cups.

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Masala Tea Powder / Indian Style

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Ingredients –

  1. Black pepper powder – 2 tsp
  2. Dry Ginger powder – 2-3 tsp
  3. Nutmeg / jaiphal  powder –1 tsp
  4. Cinnamon powder  – 1 tsp
  5. Cloves powder  – 1 tsp
  6. Fennel seeds powder – 1 tsp

Method –

  • Take a bowl add all the ingredients mix well.
  • Keep the masala powder in the air tight container and use when required.

Ragda Patties/ Aloo Tikki Chat

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Ingredients –

For Ragda

  1. Dried white peas (chickpea) – 1 cup
  2. Vegetable oil for greasing and cooking
  3. Coriander powder – ½ table spoon
  4. Cumin powder – ½ table spoon
  5. Gram masala – ½ table spoon
  6. Salt to taste
  7. Chopped tomato – 1
  8. Chopped onions –1
  9. Green chili (as per your taste)
  10. Chopped coriander leaves – ½ cup
  11. Ginger – garlic paste – 1 table spoon
  12. Turmeric powder – ½ tea spoon
  13. Cumin seeds – 1 tea spoon

For Patties

  1. Potatoes (boiled, peeled and mashed) – 1
  2. Salt to taste
  3. Ginger – garlic paste – ½ table spoon
  4. Gram masala – 1 tea spoon
  5. Turmeric powder – 2 pinch
  6. Chopped coriander leaves – 1 table spoon
  7. Chopped onions – ½ cup
  8. Bread crumbs – ½ cup

Other ingredients –

  1. Garlic tomato chutney
  2. Spicy green chutney
  3. Meethi chutney / Dates and Tamarind chutney
  4. Sev
  5. Chopped onions
  6. Curd / lemon juice
  7. Crushed papdi
  8. Chat masala

Method –

For Ragda –

  • Soak white chickpeas, add 2 cups of water and cook in pressure cooker for upto 2 whistle.
  • Heat the oil in a pan, add onions and ginger–garlic paste and sauté for 2 minutes.
  • Add chopped tomato, coriander powder, cumin powder, salt to taste, turmeric powder and green chili powder and cook for 5 -6 minutes.

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  • After 5-6 minutes add boiled peas, 2 cups of water and gram masala mix well, cook on a medium flame for 2-3 minutes.
  • After 2-3 minutes add chopped coriander leaves and switch off the flame.
  • Ragda is ready.

For Patties–

  • Take a bowl add boiled potato and mash it, add all ingredients and mix well.

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  • Divide the mixture into equal portions and shape each portions into a flat round.

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  • Heat a pan, grease with oil and cook all the patties till they turn golden brown in color on both the sides.

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  • Patties is ready.

Serving –

Place 2 patties on a serving plate and pour ragda over it, pour all chutneys and sprinkle chopped onions, sev, curd (as per your taste), crush papadis, chili powder, chat masala, chopped coriander leaves and spread over ragda patties and serve it.

Meethi (Sweet) Chutney

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Ingredients –

  1. Seedless dates – ½ cup
  2. Seedless tamarind – ½ cup
  3. Jaggery/ sugar – ½ cup (as par you taste)
  4. Red chilli powder – ½ tea spoon
  5. Black salt to taste
  6. Vegetable / olive oil – 1 table spoon
  7. Bay leaves – 2
  8. Garam masala – ½ tea spoon
  9. Fennel seeds – ½ tea spoon

Method –

  • Heat a pan, add dates, tamarind and 1 cup water, cover and cook till the mixture comes to boil.
  • Switch off the flame, let it cool down completely.
  • Strain it using a strainer, keep it aside.

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  • Heat another pan, add oil, fennel seeds, bay leaves and sauté them.
  • Add ½ cup water and jaggery cook for 2 minutes. Make sure all the jaggery is dissolved completely.

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  • Add tamarind – dates pulps, red chilli powder, black salt, garam masala and mix well, cook for 5 minutes.

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  • Meethi/sweet chutney is ready, let it cool down completely, store in a refrigerator and use as required.

Vegetable Momo / Dumpling with Garlic chutney

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Ingredients –

  1. All-purpose flour/ Maida – 1 cup
  2. Salt to taste
  3. Oil – 1 tsp
  4. Water for kneading or as required

For filling –

  1. Finley chopped vegetables (cabbage, carrot, capsicum and spring onions)
  2. Chopped garlic – 1 tsp
  3. Salt to taste
  4. Soya sauce – 1 tsp
  5. Tomato sauce – 1 tsp
  6. Black pepper – ½ tsp

Method –

  • Take a bowl, add Maida, salt and 1 tsp oil. Knead to a stiff dough with water, cover the dough keep aside for 30 minutes.
  • For filling, heat a pan, add oil, garlic and onion, sauté for 2-3 minutes.
  • Add all vegetables, fry on high heat and cook for 5 minutes.
  • After 5 minutes add salt, black pepper, soya sauce, tomato sauce and mix them together.

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  • Turn off the flame let it cool down.
  • Take a small quantity of dough, using a rolling pin make a round shape out of it.

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  • Wet the edges with water and place some filling in the center.

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  • Bring edges together to cover the filling, twist to seal and repeat the same for rest of the dumplings.

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Kitchen Tips of the Day

  1. To keep green leaves like spinach, coriander, etc or herbs fresh for longer duration, keep them wrapped in newspaper and store in refrigerator.

  2. To store ginger, garlic or chilli for long time and retain their freshness; grind them into paste, add a little salt (approx 1 table spoon spoon to a cup of paste) and store in chiller/freezer of refrigerator. You can use up to a month whenever you need it, without adding any preservatives.

  3. You can make dal stuffed paratha using the leftover dal of your meals by drying the dal on high or medium heat and stuff the dry dal into the paratha.