Coconut Garlic Raitha
Posted on October 15th, 2008 by Shantha
Raw vegetables in coconut-garlic curds/yoghurt. Tastes good with Pulao.
Time Required: 20 Minutes
Serves: 4
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Palak Raitha
Posted on July 21st, 2008 by Shantha
Spinach with curds/yoghurt
Time Required: 20 Minutes
Serves: 6
Ingredients:
2 medium size bunches, Palak/Spinach
3 Cups Curds/Yoghurt
1tsp Chili Powder
1tsp Black Salt
1tsp Roasted Jeera Powder
1tbsp Sugar
Salt to taste
Method:
Clean Palak and chop finely. Blanch the Palak and keep it aside. Add Chili Powder, Black Salt, Jeera Powder, Sugar and Salt to Curds/Yoghurt and mix well. Add Palak to it and mix well. Chill and serve with Phulka or Paratha.
Note: Instead of Palak boiled Alu/Potatoes slices can be added.
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Dahi Bhalla
Posted on February 14th, 2008 by Shantha
Savouries prepared using lentils and served with layers of Yogurt and exotic chutneys.
Time Required: 25 Minutes + Soaking time
Ingredients:
1 Cup split Black Gram with the husk/split Black Gram without husk
Oil for deep-frying
3 Cups Curds/Yoghurt
1tsp Roasted Jeera powder
½ tsp Red Chili Powder
1tbsp Sweet Chutney
1tsp Green Chili Chutney
Chopped Coriander Leaves
1tsp Sugar
Kala Namak/Black Salt to taste
Method:
Soak Black Gram for 2 hours. Grind to a paste. Add Salt and mix well. Heat Oil in a kadai/pan. Drop tablespoons of batter in it and fry until light golden. Remove on to a kitchen towel. The Bhallas are ready. Dip the Bhallas in warm water for 2 minutes and squeeze out each one of them and arrange in a plate as shown in the picture below.
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Mixed Vegetable Raitha
Posted on January 11th, 2008 by Shantha
Raw vegetables in curds/yoghurt
Time Required: 20 Minutes
Ingredients:
1 Cucumber
1 Onion
1 Tomato
3 Cups Curds/Yoghurt
1 Green Chilies
2tbsp Chopped Coriander Leaves
1tbsp Oil
1/2 tsp Mustard Seeds
Salt to taste
Method:
Chop Cucumber, Onion, Green Chilies and Tomato finely and remove to a mixing bowl. Add Curds, Salt and Coriander leaves. Heat Oil and add Mustard Seeds and when they splutter remove from heat and add it to the curd mixture. Mix well and serve with Phulka/Roti, Pulao or Bisibelebhath.
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Aloo Sev Dahi Puri
Posted on September 18th, 2007 by Shantha
A sweet and tangy snack prepared using Potatoes, Yoghurt and flat round crisps.
Cuisine: North Indian
Time Required: 20 Minutes
Ingredients:
6 Puffed Poori/small deep fried puffed bread
1/2 Cup Boiled Alu / Potatoes
1 Cup Curds/Yoghurt
1tbsp Sugar
1tsp Chili Powder
1tsp Roasted Jeera Powder
1tsp Chaat Masala
1 tsp Green Chili Chutney
1 tbsp Sweet Chutney
1/2 Cup Nylon Sev/Crispies
Few sprigs Coriander leaves, chopped finely
1 Onion, Chopped finely
Salt to taste
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Majjigehuli
Posted on September 11th, 2007 by Shantha
A curry prepared using Curds and Vegetables. This dish is part of Karnataka cuisine and is served in most of the auspicious functions and festivals. This is a perfect accompaniment to yet another authentic Karnataka dish called Nuchchina Unde.
Time Required: 30 Minutes
Serves: 4
Ingredients:
2 Cups Ash Pumpkin or Snake Gourd
3 Cups Curds/Yoghurt
1 tbsp Bengal Gram
3 Green Chilies
1 tsp Cumin Seeds/Jeera
1/2 tsp Coriander Seeds
1 Cup Coconut
Salt to taste
For the Seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Few Curry Leaves
1 Red Chili, Broken
Filed under: Side Dishes | 4 Comments »
Bread Dahi Bhalla
Posted on July 12th, 2007 by Shantha
A tangy snack prepared using Bread and Yoghurt/Curds. This is served as Chaats in India.
Time Required: 30 Minutes
Ingredients:
6 Bread slices
2tsp Meethi/Sweet Chutney
3 Cups Beaten Curds mixed with 1tbsp Sugar and 1/2 tsp Black Salt
3/4 Cup Milk
1tbsp Ginger, finely chopped
1tbsp Green Chilies, finely chopped
1tsp Coriander, finely chopped
1tsp Cashew nuts, finely chopped
½ tbsp Raisins, finely chopped
1tsp Roasted Cumin Seeds, Grounded
1tsp Red Chili powder
Oil for frying
2tsp Salt
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Mosaru Vada
Posted on June 26th, 2007 by Shantha
Fritters prepared using Split Black Gram and soaked in masala yoghurt/curds.
Cuisine: South Indian
Time Required: 1 hour
Serves: 4
Ingredients:
1 Cup Urad Dal (Split Black Gram)
Oil for deep frying
4 Cups Yoghurt/Curds
1/2 Cup Coconut
2 Green Chilies
1tsp Jeera (Cumin Seeds)
Salt to taste
For the Seasoning:
1tsp Oil
1/2tsp Mustard Seeds
For Garnishing:
Sev / Boondi (deep fried snack which is crisp)
Grated Carrot
Coriander Leaves
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