Common Meal - Raita - Mixed Vegetable Raita

Mixed Vegetable Raita

Ingredients Quantity Yogurt 2-3 Cups Tomatoes,finely chopped 1/2 Cup Cucumner,finely chopped 1/2 Cup Onions,finely chopped 1/2 Cup Carrot,finely grated 1/4 Cup Coriander Leaves,finely chopped 1/4 Cup Green Chilli,finely chopped 1/4 piece Salt To Taste

Serving 4 Preparation Time 5 mins Cooking Time 0

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1. whisk the curd.
2. add the finely chopped onion, tomato,carrot, mint leaves,green chili and salt in the curd. Stir until well combined.
3. Garnish the raita with mint or coriander leaves

1. This raita tastes yummy when in served chilled.
2. for a thicker raita, you may strain the yogurt.
3. Check more Yougurt Recipes

Veg Curries - Brinjal - Brinjal Yogurt Kurma

Brinjal Yogurt Kurma

Ingredients Quantity Brinjal 1/2 Kg Yogurt/Curds 1-1/2 Cup Tomatoes 1/2 Cup Cumin Seeds 1 Tsp Onions,Finely Chopped 1 Cup Oil 5 Tbsp Ginger Garlic Paste 1 Tbsp Masala Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tbsp Salt To Taste Coriander Leaves,Finely Chopped Few Garam Masala 1 Tbsp Curry Leaves Few

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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1. Put 2 tablespoons of oil and add cumin seeds in a large skillet. Add ginger garlic paste,onions and stir together to create an even mixture. Cook the onions until they begin to soften. Stir them often while scraping off the browned bits from the pan so that it doesn't get burned.
2. Once the onions are browned add brinjals. Close the lid and cook them for 10 mins. After 5 mins add tomatoes to the mixture.
3. Mean while in curds bowl add all "Masala" ingredients and beat well.
4. Add the curd and mix well continuously till whiteness of curds vanishes
5. Add Jaggary and cook till it thickens.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

CommonMeal - Rasam - Buttermilk Mixed Veg Rasam

Buttermilk Mixed Veg Rasam

Ingredients Quantity Curds 1 Cup Besan Flour 2 Tbsp Turmeric Powder 1/2 tsp Chilli Powder 1 Tbsp Salt To Taste Coriander Leaves,Finely chopped Few Vegetables Ladys Finger,Cut into chunks 5 Snake Gourd,Cut into chunks 1/2 Cup Ashgourd,Cut into chunks 1/2 Cup Tomatos,Cut into chunks 1/2 Cup Amaranthus Stem/Thota koora kaadalu 1/2 Cup Ginger Garlic Paste 1 Tbsp Green Chilli Paste 1/2 Tbsp Onion Paste 1 Tbsp Tempering Oil 2 Tnsp Garlic Cloves 2-3 Fenu Greek Seeds 1 Tbsp Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Dry Chilli's,Broken 2 Curry Leaves Few

Serving 3 Preparation Time 5 mins Cooking Time 15 mins

Method :

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1. Add "Vegetables" ingredients to a pressure cooker by adding 2 1 cup of water. Put for 3 whistles.
2. Mix the curd and besan flour gently and without lumps or mix in a blender for about 30 seconds. In a pan add this mixture with chilli powder, turmeric and salt.
3. Add this vegetables to the curd , stir well for 3 mins in medium flame. Garnish with chopped coriander leaves .
4. Add "Tempering" ingredients one by one as in the list. Add tempering to the curds and mix well.

Tips :

1. Serve with rice.
2. Check more Rasm Recipes.

Breakfast - Vada - Moongdal Dahi Vada

Moongdal Dahi Vada

Ingredients Quantity Green Moong Dal 1 Cup Yogurt/Curds 2 Cups Turmeric Powder 1/4 tsp Ginger, Grated 1/2 tbsp Green Chilli, finely chopped 2 Salt To Taste Oil To Deep Fry+1 Tbsp Tampering Cumin Seeds 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Red Chillies, pieces 1 Curry Leaves 5

Method :

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1. Soak moong dal(with skin) washed, soaked for 3 hours and ground to a fine paste adding very little water. Combine the ground moong dal paste with grated ginger, chopped green chillis and salt.
2. Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown. Finish making vadas with the rest of the remaining batter. Keep them aside.
3. Beat curds well till frothy (there shouldn’t be any lumps). In a pan add 1 Tbsp of oil and crackle the "Tamper" ingredients. Add this to curds and mix well.
4. Place the vadas in a serving bowl (as shown in the picture) and pour the curd mixture evenly all over the vadas, covering them completely.

Tips :

1. Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder.

Lunch/Dinner - Non Veg Starters - Chicken Pepper DrumSticks

Chicken Pepper DrumSticks

Ingredients Quantity Chicken Drum sticks 4 Yogurt/Curds 1/2 Cup Ginger Garlic Paste 1 tsp Corn Flour 2 Tbsp Eggs 1 Pepper Powder 1 tsp Salt To Taste Turmeric Powder 1/2 tsp Chilli Powder 1 Tbsp Oil To deep Fry

Method :

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1. In a bowl mix all ingredients except oil and chicken. Make a smooth batter out of it. Let it marinate for minimum of 1 hr.
2. Heat oil in a wok / kadhai. To cook marinated chicken, just lift out of the marinade and place into the oil. Don't rinse or dry with paper towels. Once the chicken becomes crispy, remove from oil and transfer it on paper towel.

Tips :

1. If marinating time is longer than one hour, place the marinating chicken in the refrigerator.The chicken can become mushy if marinated too long, as the acid breaks down the flesh.
2. Reduce oil in the marinade for more flavour. The best marinade (unlike the best salad dressing) is about half oil and half acid.
3. To cook marinated chicken, just lift out of the marinade and place on the grill or pan. Don't rinse or dry with paper towels.

Soft Drinks - Lassi - Coconut Sweet Lassi

Coconut Sweet Lassi

Ingredients Quantity Yogurt 1 Cup Sugar To Taste Fresh Cream 30g Coconut Milk 40ml Fruit Jam Garnish

Method :

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1. Combine all ingredients together (except for jam) in a blender and process until smooth.
2. Decorate with jam as you like.

Tips :

1. You can even add honey, cinnomon powder, cordomom powder to have nice taste.

Common Meal - Veg Curries - Spinach Kadhi Curry

Spinach Kadhi Curry

Ingredients Quantity Spinach/Palak, Chopped 1 Cup Yogurt 1 Cup Onions 1 Medium Gram Flour 2 Tsp Oil 2 Tsp Ginger Garlic Paste 1 tsp Salt To Taste Turmeric Powder 1/4 tsp Tampering Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Garlic Cloves, Sliced 2 Red Chillies, pieces 1 Curry Leaves 5

Method :

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1. Heat the oil in a deep kadhai, and add the onions. Saute them it they turn light golden color.
2. Add ginger paste and sauté for half a minute.
3. Whisk together yogurt, gram flour,turmeic and salt and three cups of water to make a smooth mixture.
4. Add yogurt mixture and bring to a boil.
5. Add Oil to pan in medium flame. When it becomes heat add asafotida, cumin seeds, mustered seeds, urad dal to it. Let it fry for 10 sec. After add chillis,garlic to it.Finally add curry leaves and turn off the flame.

Tips :

1. Serve hot with steamed rice or parathas.

List - Other Food - Yogurt Recipes List

Breakfast Sweet Common Meal Confectionery

Snacks - Kaara Papad - Kaara Poori

Snacks_Kaara_Poori

Ingredients Quantity Wheat Flour 3 Cups Yogurt 1 Cup Chilli Powder 1 Tbsp Saseme Seeds/Till dal 2 Tbsp Salt To Taste Oil To Fry

Method :

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1. Take flour in a steel bowl(with lid) and keep it into preesure cooker with a cup of water for 3 whistels. Remove from heat and let the pressure drop.
2. In a seperate bowl break the lumps in wheat flour and add red chilli powder, salt and sesame seeds. Now add yogurt and 4 Tbsp of oil (hot oil). If needed add water to make dough smooth.
3. Take ball size of dough. roll out as thin as you can. Poke it with a knife all over the surface. Cut them into shapes as you like.
4. Drop them into hot oil pan till they turn into golden brown color or crispy.

Tips :

1. They can be stored a month if you keep in tight container.
2. If the pooris are not poked, they get puffed up and oil remains inside.

Breakfast - Idli - Instant Rava Idli

Brakfast_Idli_Rava

Ingredients : Ingredients Quantity Idli Rava 1 Cup Yogurt 1 Cup Baking Soda 1/4 tsp Salt To Taste Oil To Grease

Method :

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1. Beat the yogurt well into fine liquid. Add salt and baking soda to this. Add idli rave little by little to this till you feel idli dough consistency.
2. Now take little oil to your palms and grease the idli plates. Now fill the idli plates with the batter.
3. Cook for a regular idlis. Chek by using fork. If the fork comes out clean with out batter, then our idlis are cooked.

Tips :

1. You can even tamper the idli rava before making dough.
2. Some people use semolina rava/sooji instead of idli rava. I feel idli rava makes much softer to sooji.

Veg Curries - Lady Finger - Lady Finger Yogurt - Rajastan Style

Lunch/Dinner- Rice - Yogurt Rice

Bakery - Bars - Milk Bars