BATHUE KA RAITA (CURD RECIPE)

BATHUA RAITA

Today posting BATHUE KA RAITA that is called chenopodium in english language. During winter it is available in large quantity in the market so it also helps to maintain digestive system. We can enjoy to make vegetable from it and it's best combination goes for channa dal too. let us see how to make BATHUE KA RAITA

BATHUE KA RAITA

INGREDIENTS :-

* Bathua - 1/2 kg

* Curd - 1/2 kg

* Asafoetida -1 pinch

* Cumin seeds powder - 1/2 tsp

* Salt - as per taste

* Ginger grated or powder

* Black pepper powder - less than 1/4 tsp

METHOD :-

1. Clean bathua, remove stalk and finely chop.

2. Wash thoroughly 2-3 times in water

3. Boil bathua and cook for 10 minutes on low flame

4. Check the leaves get tender otherwise cook for 4-5 minutes more

5. Then bathua leaves becomes soft ,let it cool

6. Beat the curd & mix salt, cumin seeds powder, ginger, asafoetida & black pepper powder

7. Now bathua raita is ready

8. Serve it  with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

NOTE:-

 If you like my recipe, please leave your precious comments

Visit  at https://plus.google.com/u/0/+AishvaryaBharrat/posts

 And you can follow me on twitter

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KADHAHI PANEER

KADHAHI PANEER

Many types of recipe made by paneer due to all time favourite dish. KADAI PANEER is very quick and easy party type recipe. Let us see how it is made

INGREDIENTS :-

* Paneer - 250 gm

* Capsicum - 3

* Onion - 2 large

* Tomato - 2

* Ginger (grated) - 1''piece

* Oil & butter - 1+1 tbsp

* green chilli -1

* Cumin seeds - 1/2 tsp

* Turmeric powder - less than 1/4 tsp

* Coriander powder - small 2 tsp 

* Red chilli powder - less than 1/4 tsp

* Garam masala - 2 pinch

* Salt to taste

* Green coriander leaves (chopped) - for garnishing

METHOD:-

1. Wash capsicum and tomato, remove seeds of capsicum

2.  Cut paneer, onion, tomato and capsicum in equal square cubes

3. Keep ready finely chopped green chilli and grated ginger

4. Heat butter and oil in a heavy bottom kadai and put cumin seeds in it

5. Place green chilli and grated ginger. Saute for 1 minutes

6. Put turmeric powder, coriander powder and with onion, tomato and capsicum.Mix it well

7. Cover & let it cook for 3-4 minutes on low flame

8. Open lid and stir with spatula. Without lid let it cook more 2-3 minutes until capsicum doesn't cook

9. Now add paneer,red chilli and garam masala and stir for 1 minutes

10. Kadai paneer is ready and must be serve in kadai

11. Garnish with coriander leaves and enjoy this kadai paneer with paratha , chapati & nan

NOTE:-

If you don't like onion, can easily avoid onion in this recipe. Pls leave your precious comments.

BANANA & CHIKOO SMOOTHIE

BANANA & CHICKOO SMOOTHIE

Chikoo & banana  smoothie is a delicious and wholesome drink along with oatmeal when children return back from school. Then try this exotic and tropical, plus healthy shake. Chikoo is also known as name Sapota or Sapodilla. Let us see how to make this BANANA & CHICKOO SMOOTHIE.

INGREDIENTS:-
* 1 glass milk
* 1 banana (peeled) cut into pieces
* 1 chikoo(Peeled)cut into pieces
* 1tbs sugar or as per taste
* 1 pinch cardamom powder
* Some dried cherry pieces for garnishing

Method :-
* Place Banana,chikoo, sugar,milk ,cardamom powder & some ice cubes in blender jar and blend it well.
* Now BANANA & CHICKOO SMOOTHIE is ready
* Garnish with dried colourful charry as you wish that is easily available in the market

NOTE:-

You can try my recipe for BEL KA SHARBAT  Plz try my recipe and leave your comments.

DRY KALA CHANA RECIPE (BLACK CHICKPEA)

DRY KALA CHANA RECIPE
(BLACK CHICKPEA)

KALA CHANA is very tasty and nutritious to eat . This recipe is most important to make in NAVRATRI PUJA as a prashad along with suzi halwa & puri. But you can have this recipe for any time especially  for breakfast is good. This dry black chickpeas is best combination goes for SUJI HALWA AND PUFFY POORI.  Let us start to make DRY KALA CHANA

INGREDIENTS :-

* Black chana - 400gm

* Salt -1 tsp

* Oil - 2 tbsp

* Cumin seeds - 1/2tsp
* Asafoetida - 1 pinch
* Turmeric powder - less than small 1/4 tsp

* Coriander powder - 1 tbsp

* Red chilli powder - less than small 1/4 tsp

* Ginger grated - 1" piece

* Mango powder -1/2 tsp

* Garam Masala -1/4 tsp

* Tomato puree - 4 tbsp

* Green chilli, grated mooli, chopped tomato and green coriander leaves for garnishing

METHOD :-

 1. Soak kale channe in water for overnight
2. Drain out soaked kale chane from water and place in pressure cooker along with 2 cup of water and salt
3. Close the lid and let it boil till one whistle comes, then boil for 10 minutes on low flame.
4. When pressure of cooker release itself, open the lid and take out the channe in a bowl and keep gravy aside
5. Heat pan and place oil in it. Now put cumin seeds and asafoetida in hot oil. Let it crackle, then add
tomato puree and grated ginger.Roast it for few seconds.
6. Put all ingredients turmeric powder, coriander powder, red chilli powder, mango powder, garam masala and mix very well. After oil separates from all ingredients.
7. Add channe and stir all spices with spatula
8. Also add kept gravy aside and let it simmer till gravy becomes thick. Cook for two minutes while you stir regularly
9. Turn off flame and take out dry channe in a plate or bowl
10. Garnish with green coriander leaves, chopped tomato, green chilli and grated mooli.
11. Serve it with PUFFY POORI  SUJI HALWA

NOTE:-
If you like my recipe plz leave your comments that is more valuable for me.

GHIYA KA RAITA (BOTTLE GOURD)

GHIYA KA RAITA

Ghiya ka Raita is very quick and easy recipe. There are many variety of raita like Boondi raita, pumpkin raita, onion, pineapple and mix vegetable raita. Most of the time curd recipe is served with sumptuous food that helps for digest. Ghiya ka raita is best compliment for pooris, paratha etc.let us see how to make GHIYA KA RAITA

INGREDIENTS:-

* Ghiya -1 small

* Curd - 1/2 kg

* Black salt - 1/4 tsp

* Black pepper powder

* Sugar - 1pinch
* Ginger (grated) - less than small 1/4 tsp

* Cumin seed powder (roasted) - 1/2 tsp

* Coriander leaves for garnishing

METHOD:-

1. Peel ghiya and wash. Then grate and boil in pressure cooker on medium flame till one whistle comes. 

2. Let it cool and open the lid.

3. Strain it with the help of strainer

4. Now place beaten curd in a bowl and add boiled grated ghiya Mix it well.

5. Add salt ,black pepper, grated ginger roasted cumin powder & sugar

6. Garnish with coriander leaves and serve with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

NOTE :-

If you like my recipe please leave your precious comment in comment box

 And you can follow me on twitter

https://twitter.com/asbharrat

PYAZ (ONION) KI KACHORI

PYAZ KI KACHORI

 Pyaz Ki Kachori is a very popular & delicious Rajasthani dish. It can be made at home and served as snacks or in breakfast. Its best compliment is with Aloo ki subzi. Let us see what ingredients is required for making Kachori.

INGREDIENTS:- 

* 2 Cup maida 

* 2 Tbsp ghee 

* 1 Tsp baking powder 

* Salt to taste

* Cold water for making dough

FOR STUFFING:- 

* 2 Cups finely chopped onions

* 1 Tsp nigella seeds (kalonji) 

* 2 Tsp fennel seeds 

* 2 Tbsp besan 

* 2 Tsp coriander powder

* 1 Tsp amchur powder

* 2 Tsp chilli powder

* Salt to taste

METHOD FOR MAKING DOUGH :-

** In a big bowl place maida , ghee , baking powder and rub it by using your fingertips. Knead dough adding little water at a time, keep the dough aside and let it rest for ten minutes

METHOD FOR MAKING FILLING:-

* Heat oil in a pan, add the nigella seeds, fennel seeds, and onions, mix well and saute on a medium flame for 5 minutes.

* Add the besan and spices and salt and cook on a medium flame for 2 minutes, keep stirring occasionally. Remove from flame and let it cool down .

HOW TO MAKE KACHORI :-

1. Now divide the dough it into equal portions, make smooth ball, then flatten and roll it evenly into circle.
2. Take one rolling dough and make an impression in the middle with your thumb to make it look like a small cup
3. Place some stuffing of onion  in the center.
4. Apply water on the edges to bring together all the edges and pinch them. Press the edges downwards below and roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.

5. Now heat a oil in a kadai and fry kachori one by one on a low medium flame fry till it become golden and crispy
6. Take out on a paper that absorb extra oil
7. Store in an airtight container when completely cool.

8. Serve kachori hot with some coriander chutney, tamarind chutney and aloo subzi depending on your choice

NOTE :-

If you like my recipe plz leave your precious comments. See recipe for aloo subzi
 http://aishvaryasbharrat.blogspot.in/2015/05/aaloo-ki-sabji-side-dish-potato-with.html

and for coriander chutney
http://aishvaryasbharrat.blogspot.in/2015/06/coriander-chutney.html

PANCAKE LENTIL BURGER

PANCAKE LENTIL BURGER

LENTIL PANCAKE BURGER is one of my family's favourite and complete nutritious

food for lunch. These wonderful burger have undergone several transformation since i first tried for my lovely granddaughter. So let us see what ingredients are required to prepare this interesting LENTIL PANCAKE BURGER 

INGREDIENTS:-

* 1 Tbsp oil  

* 2 Tsp finely chopped garlic 

* 2 Tsp finely chopped ginger 

* 1 Tbsp finely chopped onion 

* 1 Tsp finely chopped green chilli 

* 1 Tsp finely chopped celery 

* Salt to taste

* 1 ½ Tbsp finely chopped carrots 

* 1 ½ Tbsp finely chopped french beans 

* 2 Tbsp boiled and grated potato 

* ½ Cup boiled mixed lentils 

* 1 Tbsp breadcrumbs 

* 2 Tsp chopped coriander 

* 2 Tsp oil for shallow frying   

* ½ Sliced tomato  

* ½ cucumber slices

FOR PANCAKE BATTER:-

* ½ Cup refined flour  

* 1 ½ Tbsp gram flour 

* ½ Tsp turmeric powder 

* Crushed black pepper to taste

* Salt to taste

* ½ Cup milk 

* 1 Tsp baking soda 

METHOD:-

1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.

2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.

3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.

4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 

5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.

6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.

7. Serve the lentil pancake burger with tomato ketchup.