Tag: yogurt

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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Kala Chana Chaat (How to make spicy tangy whole bengal gram)

Kala chana chaat is a spicy and tangy snack recipe. You can serve this dish as a starter also. It is quick and delicious chaat recipe. Main ingredients for this dish are kala chana (whole bengal gram / brown chickpeas), tamarind and green chutney, spices, yogurt and few veggies. This dish can also be packed in your kids lunch box.

Kala Chana Chaat

Kala Chana Chaat

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Bathua Raita (Chenopodium Yogurt dip)

Bathua Raita is  a very popular raita recipe of north India. Bathua is also known as Chenopodium. This recipe is simple and easy. In winter bathua is a very easily available green leafy vegetable. For this raita recipe, you need fresh yogurt, bathua, salt and temper raita with few spices. Enjoy this raita/dip with hot parathas.

Bathua Raita

Bathua Raita

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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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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.

 

Macaroni Chaat (Pasta/macaroni in yogurt)

Happy Friday everyone ! Today’s dish is ‘Macaroni Chaat’. This is my mom’s special recipe, which she prepares for us every year in Ramadan for iftar. You can enjoy this soothing dish as snack/appetizer during summer. It is a different recipe of macaroni with exciting mix of taste. Let’s get started with the recipe….

Macaroni Chaat

Macaroni Chaat

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. 🙂 

Serve: 4-6
Duration: 12 mins (prep time) + 10 mins (assembling time) = 22 mins (total time)

Ingredients for Macaroni Chaat

Macaroni                                                          250gms

Boiled potatoes (small cubes)              2 nos. (medium size)

Yogurt                                                                750 gms

Green chillies                                                 4-5

Salt                                                                       to taste

Red chillies                                                      1/2-1 tsp

Green chutney                                              2 tbsp

(mint coriander chutney)

Tamarind chutney                                       2 tbsp

Boondi                                                               1 cup

Nylon Sev/bhujia/sev                                1 cup

Papdi (fried flour crispies)                      7-8 (small pieces)

Chaat Masala                                                 1/4 tsp

Coriander leaves (chopped)                  2 tsp

Black salt                                                          1/4 tsp

Cumin powder (roasted)                         1/2 tsp

Mint leaves (chopped)                              1 tsp

Procedure for Macaroni Chaat

  • Boil macaroni following directions written on the packet.
  • If you are using salted water to boil your macaroni then adjust salt quantity accordingly for chaat.
  • Now drain warm water and wash with cold water. Mix 1 tsp oil and keep it aside.
  • In a large bowl add yogurt and mix boiled potatoes, green chillies, chopped coriander leaves, mint leaves, salt, red chilli powder, chat masala, cumin powder and black salt. Mix well.

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  • Now add macaroni in the above mix. Let it chill in fridge if you are not serving it immediately.

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  • In the end, just before serving garnish chaat with sev, boondi, papdi, green chutney and tamarind chutney. While serving it, mix everything well.

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  • Your macaroni chaat is ready ! Serve it with love and enjoy with happiness. 🙂

Note:
  • Onion is optional in this recipe, for additional crunch you are free to use it.

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