Indian Raita Recipe : BeetRoot Raita

Beetroot Raita 
 
Preparation Time : 10 min.
Cooking Time : 20 min.
Serves / Makes : 2
 
Ingredients :
Beetroot- 1 medium sized
Curd-about one big bowl (not very sour)
Ginger-Chilli Paste- 1 tsp
Salt to taste
Sugar-1-2 tbsp (depending on how sour the curd is)
Chopped corriander for garnishing

For Vaghar:
Oil-1 tbsp
Mustard Seeds Rai-1 tsp
Crushed Pepper-1/2 tsp
Asafoetida (Hing) -2 pinches
 
Directions :
1.    Boil the medium sized beetroot in the pressure cooker.
2.    Grate it & keep it aside.
3.    Add Salt, ginger-chilli paste, Sugar in the curd & beat it well.
4.    Add grated Beet-root in it & mix it well.
5.    Heat oil in a small pan for vaghar.
6.    Add crused pepper & rai in it.
7.    Add hing moment rai start cracking & remove it from the fire.
8.    Spread the vaghar on the raita & garnish it with corriander. 
 
Tips
-This is nutritious raita & looks very appetising due to its bright colour.
-Could be eaten with any kind of stuffed parathas, pulaos, etc. 

Courtesy : User contributed at Tarla Dalal

Indian Kabab Recipe - Chili Lamb Kababs

Chili Lamb Kababs

Serves : 6

Ingredients :
1 medium onion roughly chopped
2 cloves garlic, peeled
1-2 medium red chilies, seeded
2 tablespoons flaked coconut
1/4 cup lemon juice
2 tablespoons soy sauce
1 1/2 lb. diced lean lamb
4 oz peanut butter (smooth or crunchy)
1/2 cup hot water
Few drops of chili sauce (optional)
12-18 papadums
 
Directions :
1.     Process onion, garlic, chilies, coconut, 2 tablespoons of the juice and 1 tablespoon of the soy sauce in a food processor to a thickish paste.
2.     Place the meat in a large dish and stir the onion mixture through;
3.     Leave to marinate in a cool place for 10 minutes.
4.     Prepare a fire in a grill to a high heat.
5.     Thread the lamb onto oiled skewers.
6.     Cook, turning occasionally, for 8-10 minutes, or until done to your liking.
7.     Combine peanut butter, water and chili sauce in a small pan, stirring over medium heat until smooth.
8.     Remove from heat, stir in remaining juice and soy sauce.
9.     Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute.

        (Do not use a convection-type microwave oven because arcing may occur.)
10.   Serve with kabobs and sauce.

Calories: 310    Fat: 18g  Carbohydrates: 11g  
Cholesterol: 75mg   Sodium: 523mg    Protein: 28g  
Fiber: 2g   %  Cal. from Fat: 52%    % Cal. from Carbs: 14%  

Source: The Barbecue Cookbook

Indian Rice Recipe - Vegetable Pulao

Vegetable Pulao

 

Serves : 8

Preparation Time : 30 minutes

 

Ingredients :

Rice : 500 gms

Oil : 1 tsp

Finely chopped onions : 2

Giner paste : 1 tsp

Green chilli paste : 1 tsp

Diced potato : 2

Diced carrots : 100 gms

Diced French beans : 50 gms

Green peas : 50 gms

Cauliflower florets : 150gms

Garam Masala : 1/2 tsp (*)

Salt and pepper to taste.

 

Directions :

1.     Boil rice till 3/4 done and keep aside.

2.     Saute finely chopped onions in oil till transluscent.

3.     Add ginger and chilli paste and saute further.

4.     Add diced potatoes and carrots. Cook for a few minutes.

5.     Finally, add the remianing vegetables, saute till they slightly tenderise.

6.     Bring in the pre-cooked rice and toss well.

7.     Finish with seasoning and garam masala.

8.     Serve hot with choice of raita.

 

Note : (*)

Indian cookery depends wholly on using the right blend of spices. That is why traditional combinations of spices are home-ground and kept ready for use. The term for these mixtures is "masala". Each region of India has its own special blend depending on availability, climate and methods of cooking. In the North, where the winters are cold, a blend called 'Garam Masala', meaning hot spices, is preferred to chillies which cool the body by promoting perspiration.

 

Courtesy : TOI

Indian Daal Recipe - Moong Daal Recipe

MOONG DAAL RECIPE

Ingredients :

1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

 

Directions :

1.   Pressure cook moong ki dal for 2 whistles.

2.   Mash it and add turmeric powder, hing and salt to it.

3.   Add 1 cup water.

4.   Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

5.   Add the chopped onions and fry for a minute.

6.   Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

7.   Garnish moong daal with coriander leaves and serve hot.

Courtesy : Indian Food Forever