Tag: curd (page 1 of 2)

Dahi Papdi Chaat | How to prepare dahi papri chaat

Today’s recipe is ‘Dahi Papdi Chaat’.  Chaat in India is one of the most common and popular street food in India. I have shared many varieties of chaat on my blog. Here is one more recipe of chaat for you, papdi chaat. It is very delicious and easy to prepare chaat. Dahi and papdi combination is an integral part of many chaat recipes, so let’s prepare something in which both are playing the main role instead of side role :D.

Dahi Papdi Chaat

Dahi Papdi Chaat

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Dahi Phulki | Besan ke Dahi Bade/Vade

Today’s recipe is ‘Dahi Phulki’. Dahi phulki is also popularly known as Besan ke Dahi Bade/vade. This recipe can be enjoyed during summer season. It is a simple recipe yet tastes as good as original dahi vada/bada. It is very simple and quick recipe which needs no further preparation.

Dahi Phulki

Dahi Phulki

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Masala Chaas | Spicy Buttermilk Recipe

Today’s recipe is a healthy drink ‘Masala Chaas’. Masala chaas is a perfect refreshing beverage for summer and you can enjoy it with any of the three meals or as a mid-meal option. It is full of ingredients which are known for their cooling properties. As this year Ramzan is also in summer season, you can also have it during iftar.

Masala Chaas

Masala Chaas

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Methi Thepla Recipe (Gujarati methi thepla)

Hi foodies ! Today’s recipe is ‘Methi Thepla’. Thepla are Gujarati flatbread made from fenugreek leaves, different types of flours and few Indian spices. Balanced proportions of all the main ingredients gives a healthy snack or meal. Use fresh fenugreek leaves for this recipe. You can serve thepla as snack or as a full meal along with green chutney or plain curd / koshimbir or ketchup or any chutney of your choice.

Methi Thepla

Methi Thepla

For more paratha recipe, you can check  Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha , Butter Naan (how to prepare naan at home) .

For chutney recipes, you can check Mirchi Thecha (maharashtrian green chilli garlic chutney) , Sweet n Spicy Tomato Chutney (Tamatar chutney) , Chilli Garlic Sauce (Homemade) , Chili garlic chutney (Sabut Lal mirch aur lahsun chutney) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 7

Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)

Ingredients for Methi Thepla

Fenugreek leaves/ Methi
(chopped)
1 bunch
Wheat flour/Atta500 gms
Maize flour/Makka atta1 cup or 100 gms
Gram flour/Besan1 cup
Salt1 Tbsp as per taste
Red chilli powder1/2 tsp or as per taste
Coriander powder2 tsp
Green chilli-garlic-ginger paste15 (chillies)+1 pod garlic+1/2" ginger
Turmeric1/2 tsp
Carrom seeds/ajwain1/2 tsp
Asafoetida/Hing1/8tsp
Cumin seeds/Jeera1 tsp
Sugar (optional)1 tsp
Oil for dough1/2 cup
Curd1/2 cup
Oil for shallow frying
Sesame seeds1 tsp
Coriander leaves (chopped)2 Tbsp

Procedure for Methi Thepla

  • Wash and cut methi/ fenugreek leaves.
  • In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.

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  • Add chopped fenugreek leaves in the above mix.

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  • Knead a dough.

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  • For thepla, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the thepla on it. Keep it on high flame.

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  • When thepla is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining theplas like this.
  • Serve it hot with koshimbir / plain curd / green chutney/  tomato chutney.

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Dahi Wale Aloo (Potatoes cooked in curd gravy)

Hi friends ! Today’s recipe is ‘Dahi Wale Aloo’. In this recipe potatoes are cooked in curd and gram flour gravy. This recipe gives you nice change from simple Aloo Tamatar ki Sabzi. I prepare this dish in pressure cooker, if not preparing in cooker then please use boiled potatoes in your dish. This dish can be served as side dish along with chapati/paratha / poori.

Curry of this dish tastes like kadhi, main difference is that in this dish potatoes replaces pakodis. This dish is no garlic no onion recipe.

Dahi Wale Aloo

Dahi Wale Aloo

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more potato/aloo recipes you can check Aloo Tamatar Ki Sabzi (Potatao and tomato gravy) , Aloo Egg Pattice (potato egg pattice)Dilli Style Aloo Chaat (Tangy potatoes) , Aloo Shimla Mirch Do Pyaza , Aloo Vada (Potato dumpling/ Batata vada) , Aloo Namkeen (Spicy Potato Strips) , Aloo Kasoori Methi Sabzi (Potato n Dried Fenugreek) .

Serves: 4

Duration: 30 mins

Ingredients for Dahi Wale Aloo

Curd /Yogurt/Dahi1 cup
Water1/2 cup
Potato (cubed)200 gms
Gram flour / Besan1 tsp
Red chilli powder /Lal mirch powder1 tsp (or as per taste)
Coriander powder / Dhania powder1/2 tsp
Turmeric / Haldi powder1/4 tsp
Oil 1 tbsp
Cumin seeds /Jeera1/4 tsp
Mustard seeds / Rai1/4 tsp
Salt as per taste
Curry leaves /Kari patta (chopped)4-5
Coriander leaves / dhania patti (chopped)for garnishing

Procedure for Dahi Wale Aloo

  • Peel and wash potatoes.

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  • Cut potatoes in small size cubes.

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  •  In the pressure heat oil. Add cumin seeds and mustard seeds.

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  • When cumin and mustard seeds start crackling, add potatoes.

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  • Add red chilli powder, turmeric, coriander powder, curry leaves and salt. Mix well and cook for 5 minutes.

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  • In a bowl, add gramflour, curd and water (mix should be of thin consistency). Mix well.

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  • Add above mix in the cooker. Close the lid and cook potatoes for 5 mins on high heat and for next 5 mins on medium heat.
  • Let the pressure drop on its own. Check whether potatoes are done.

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  • Garnish the dish with chopped coriander leaves.

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Paneer Paratha (Cottage cheese stuffed paratha)

Hello my foodie friends ! How are you all doing? Today’s recipe is ‘Paneer Paratha’. This is one of the most popular stuffed paratha from Punjabi cuisine. You can serve this dish with koshimbir / plain curd / boondi raita/  pickle.

Paneer Paratha

Paneer Paratha

Paneer is a rich source of milk protein and that makes it one of the most healthy food item. It is the most common type of cheese used in Indian sub continent. It is so popular in India, that most of the famous international food joints serve dishes in which paneer is the main ingredient.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) .

Serve: 5

Duration: 5 mins (prep time) + 20 mins (cook time) = 25 mins (total mins)

Ingredients for Paneer Paratha

For Dough 
Wheat flour1/2 kg
Wateras required for dough
Salt optional
For filling/stuffing
Fresh Paneer / Cottage Cheese
(grated)
200 grams
Mint leaves (chopped)7-8
Coriander leaves (chopped)2 tbsp (heaped)
Onion (chopped)1 (medium) (optional)
Green chillies2-3
Saltas per taste
Red chilli powder1 tsp
Chaat masala1 tsp
Jeera/cumin powder1/2 tsp
Garam masala / All spice powder1/4 tsp
Ginger (grated)1 tsp (levelled)
Oil for frying

Procedure for Paneer Paratha

For Dough:
  • Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough. Cover it with a cloth, keep it aside.
For filling / stuffing:
  • Grate paneer with the help of a grater.
  • Add all the ingredients of filling in the paneer.

  • Mix everything gently and slowly, stuffing for paratha is ready, keep it aside.
For paratha:
  • For paratha, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Place a tbsp of paneer filling in the centre, close it from all sides.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the paratha on it. Keep it on high flame.

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  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.

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  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining parathas like this.
  • Serve it hot with koshimbir / plain curd / boondi raita/  pickle.

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Note:

  • You can add black salt also in the stuffing, in the ingredients it is not there because it is already there in chaat masala.

Koshimbir with Yogurt (Maharashtrian curd salad)

Hi everyone ! Today’s recipe is my childhood favourite ‘Koshimbir with Yogurt’. This curd salad was first introduced to me by my aunty (my mother’s friend), she is from Maharashtra and cooks delicious authentic Maharashtrian food. You can have koshimbir with any of your three meals. I love to eat it with parathas and sometime like a small meal. It is a less than 10 mins recipe. Try this at home and let me know in the comment section below what do you think of koshimbir.

Koshimbir with Yogurt

Koshimbir with Yogurt

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

You can also check recipe in video format –

Serve: 2-3

Duration: 5 mins (prep time) + 3 mins (cook time) = 8 mins (total time)

Ingredients for Koshimbir with Yogurt

IngredientsQuantity
Yogurt / Curd1 cup
Cucumber (medium sized) (diced)1
Onion (chopped small sized)1
Tomato1
Roasted peanuts2 tbsp
Sugar (optional)1/2 tsp
Salt1/2 tsp or as per taste
Asafoetida/Hinga pinch
Green chilli1
Curry leaves / Kari patta7-8 leaves
Mustard seeds1/2 tsp
Cumin seeds / jeera1/2 tsp
Coriander leaves (chopped)2-3 tsp
Oil1 tbsp

 

Procedure for Koshimbir with Yogurt

  • Wash and cut all the vegetables in small cubes.
Main ingredients of recipe

Main ingredients of recipe

  •  In a bowl add chopped cucumber, onion and tomatoes. Mix everything nicely.
Chopped veggies.

Chopped veggies.

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  • In the mix of vegetables add roasted and crushed peanuts, give everything a nice mix.

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  • Now add curd/yogurt in the above mix. Keep this curd, peanuts and vegetables mix aside.

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  • Start preparing tempering. Heat oil in a pan.
  • Add cumin seeds and mustard seeds. Let them crackle.

  • Now, add curry leaves and green chillies. Fry for 1-2 mins without burning them.

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  • Switch off the flame and add asafoetida. Temper koshimbir.

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  • Add salt and sugar, mix everything gently.
  • Garnish koshimbir with chopped coriander leaves. Refrigerate it for 10-12 mins.
  • Koshimbir with yogurt is ready to serve !

Note:

  • If you are on diet, you can skip sugar and tempering. You can add chopped coriander and curry leaves in the curd, cucumber and peanuts mix.
  • Salt can be added while serving also.
  • Roasted peanuts absorb all the water/juice released by the vegetables. If your curd is of thin consistency you can increase quantity of peanuts.
  • You can also add carrots in this recipe.

 

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