खीरे का रायता - Kheera Raita Recipe

खाने के साथ रायता तो सभी को पसंद आता है,  खासतौर पर गर्मियों के दिनों में. खीरे को कद्दूकस करके ताजा ताजा दही मिलाकर खीरे का रायता बनाकर देखिये, सभी को पसंद आयेगा.

आवश्यक सामग्री - Ingredients for Kheera Raita

दही - 2 कप ( 400 ग्राम)

खीरा - 2 मीडियम आकार का

हरी मिर्च -1 बारीक कतर हुई)

काली मिर्च - 1/4 छोटी चम्मच से आधा

नमक - स्वादानुसार (1/4 छोटी चम्मच से कम)

काला नमक - 1/4 छोटी चम्मच

भुना जीरा -  3/4 छोटी चम्मच

हरा धनियां - 1 - 2 टेबल स्पून (बारीक कतरा हुआ)

विधि - How to Make Kheera Raita

दही को फैंट लीजिये. खीरा को छीलिये, दोनों तरफ से आधा आधा इंच काट कर निकाल दीजिये, धोइये, छीलिये, कद्दूकस कर लीजिये. कद्दूकस किये हुया खीरा, हरी मिर्च, काली मिर्च, सादा नमक, काला नमक, हरा धनियां और आधा भुना हुआ जीरा पीस कर, दही में डाल कर अच्छी तरह मिला दीजिये. 

आपका खीरे का रायता (Kheera Raita) तैयार है. रायते को प्याले में निकाल लीजिये और ऊपर से बचा हुआ जीरा पाउडर डाल कर सजाइये. खीरे का रायते (Kheera Raita) को खाने के साथ परोसिये और खाइये.

मसालेदार जीरा आलू रेसिपी - Spicy Aloo Jeera Recipe

Jeera Aloo or Aloo Jeera is one of the simple fast food recipe. Jeera Aloo is very easy to make with potatoes spiced with cumin seeds and easy to serving recipe.

Ingredients:

Potatoes 700 gm

Cumin Seed 1 Table Spoon

Turmeric Powder  1 Tsp

Red Chilly Powder 1 Tsp

Coriander Powder 1 Tbsp

Roasted Cumin Seed Powder 1 Tsp

Amchur Powder(Mango Powder) 1/2 Tsp

Salt to taste

Oil 2 Tbsp

How to Prepare:

Peel and  cut the potatoes into 1 inch cubes.

Boil the potatoes till tender. Do not over boil them. Keep aside.

Heat oil in a saucepan.

Temper with cumin seeds, when it start to splutter, add  coriander powder, roasted cumin powder, turmeric and red chilly powder. Add little water. Stir and cook the masala for 3 to 4  minutes. 

Now add the boiled potatoes and mix well so that all the masala gets coated on the potatoes.

Add salt to taste and mix well.

Finally add the dry mango powder. Stir for another 1 minute.

Garnish with fresh coriander leaves .

Serve hot with chapatis or rotis.

Preparation Time: 30 Minutes

Sabudana Potato Tikki Recipe

Sabudana Potato Tikki is a delicious Spicy Indian Recipe. This cutlet is a very popular Sago Tikki in every party of India. 

Soaked Sago and Boiled Potatoes are mixed with an array of Spices, simply turns into a superb Spicy Indian Recipe and Great to serve with Green Chutney and Tomato Ketchup.

Preparation Time: 30 Mins

Cooking Time: 10 Mins

Total Time Taken: 40 Mins

Yield: 4-5 Servings

Ingredients:

2 cups sago (Sabudana)
4 big potatoes (peeled and boiled)
8 green chilies finely chopped
1 inch ginger (finely minced)
Fresh coriander leaves chopped
Salt to taste
Oil for frying

How to make Sabudana and Potato Tikki :

Wash sabudana and soak in water at least for 30 minutes. If you are making these cutlets in morning, then soak them overnight. Take a big bowl and mash the boiled potatoes. Mix soaked sago, green chilies, ginger, salt and chopped coriander. Mix all the ingredients very well. 

Heat good amount of oil in a frying pan. You can either deep fry these cutlets till golden brown. Or you can shallow fry them on a hot griddle with less amount of oil. Or you can bake them in preheated oven for 12 minutes at 350 degrees F. Drain on oil absorbent paper and serve immediately with tomato sauce and green chutney.

Spicy Vegetarian Chapati Roll

We had a potluck recently and I wanted to make something different with chapati. So I tried veggie chapati rolls for the potluck and they came really good. These Veg Chapati Rolls is a easy lunch box menu too. We can use any veggies for stuffing and we can use any masala according to our taste. We can include carrots and cabbage also.

Time of Preparation : 1 Hour 30 Minutes

Spice Level – 3

No. of Rolls – 12

Ingredients:

For Chapati

Wheat Flour – 1 1/2 cup

All Purpose Flour – 1/4 cup

Salt – 1/2 tsp

Oil – 1 tbsp

Water – 1/2 cup + 3 tbsp (adjust accordingly)

For Stuffing:

Carrot – 2 cups (grated)

Cabbage – 2 cups (grated)

Onions – 1/2 cup (finely chopped)

Green chillies – 6 (finely chopped)

Capsicum – 1 (thinly sliced)

Ginger – 1 tbsp (grated)

Cumin seeds – 1/2 tsp

Oil – 1 tbsp

Turmeric powder – 1/4 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1/2 tsp

Garam masala – 1/4 tsp

Chaat masala – 1/2 tsp

Salt – to taste

Coriander – 2 tbsp (finely chopped)

Green Chutney – 1/2 cup

Method of Preparation:

Mix all the wheat flour, all purpose flour and salt. Add the oil and mix well. Add water and make it to a smooth dough. Cover it with a damp cloth for 1 to 2 hours. In the meantime we can prepare the stuffing. Heat oil in a pan and add the cumin seeds followed by the chopped onions. Fry till they become translucent and add the chopped green chillies followed by the grated ginger.

Now add all the veggies followed by all the powders and salt. Fry for 5 minutes and cover and cook for another 3 minutes. 

Remove the lid and let all the water evaporates. Add the coriander and mix well. Now divide the dough to around 12 equal parts and roll them to 6″ diameter (like thin tortillas). Spread around 1 tsp of green chutney over each chapati. Divide the stuffing to 12 equal parts and keep it inside the chapati.

Roll them and yummy chapati rolls are ready.

Spiced Paneer Paratha Recipe

Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. 

Paneer paratha can be served by it self or enjoy with any gravy based dish.

Recipe will make 6 Paratha

Ingredients:

Dough:

1 cup whole wheat flour (Atta)

½ cup all purpose flour (Plain Flour, Maida)

1 tablespoon oil

1/2 teaspoon salt

Approx. ¾ cup water

Filling

1-1/2 cup shredded paneer approx. 6oz.

2 tablespoons yogurt firm (curd, dahi)

1/2 teaspoon salt adjust to taste

1/2 teaspoon cumin seeds (jeera)

1 tablespoon shredded ginger

1/4 teaspoon red chili flakes adjust to taste

2 tablespoons minced cilantro (hara Dhania)

Also Need

¼ cup whole-wheat flour for rolling

Approx. 3 tablespoons oil

Method:

In a bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).

Knead the dough on a lightly greased surface. The dough should be very smooth and soft.

Set the dough aside and cover. Let the dough rest for at least ten minutes.

Filling

Mix all the ingredients for filling together, mix it well (don’t knead the filling).

Making Paratha:

Divide the dough and the paneer mix into 6 equal parts. Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. 

Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

Let them settle for 3 to 4 minutes before rolling them. Heat the skillet on medium high. An iron skillet works best. 

To check if the skillet is hot enough. Sprinkle few drops of water on the skillet, water should sizzle. Skillet should not be smoking.

Before rolling the paratha roll the filled ball in dry whole-wheat flour. Lightly press the ball and keep sealed side up. 

Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. 

Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides. 

For best taste serve parathas hot as they get soft as they cool.

Parathas can be kept outside for a day. 

For later use, parathas can be refrigerated for 5-6 days or frozen (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.