Onion Raitha | Perugu Pachadi | Mosuru Bhajji

Raitha is a cooling concoction of yogurt made from freshly cut onions. It can be served as a  dip with parathas, or as a side dish with biryani and pulav,  or with ghee rice or even as a salad dressing. 

There are different kinds of raitha recipes which are made from  cucumber, carrots, pineapple, potatoes and boondhi. This recipe is very simple and easy to make.

Ingredients

1 cup of yogurt

1 Red/ Yellow Onion, thinly sliced lengthwise
1 Green chili, finely chopped

few sprigs of Cilantro, finely chopped

Salt

Method

• In a mixing bowl, mix all ingredients together. Adjust salt as per taste
• Serve chilled. It tastes best when combined with biryani, pulav or parathas

Egg Salad

Turn boiled eggs to a salad which is deliciously creamy, chunky and tangy. This salad can be used as sandwich spread ,sandwich filling and as a cracker spread which is perfect for a brunch. It is normally served as a cold salad which rich in protein and carbohydrates. 

When I was studying and working, this salad was a perfect meal because it is quick and easy to prepare.  And off-course highly economical !!

Ingredients

2 Boiled eggs, finely chopped

1 Stick of Celery stalk, finely chopped

2 tsp Yogurt

1 tsp lemon Juice

Salt

Pepper

Few sprigs of Cilantro, finely chopped

Method

• Mix all the ingredients and season it with salt and pepper

• Serve it with toast or spread it on cracker. Garnish with green onions
• Can be refrigerated for future use

Note: Instead of yogurt mayonnaise can be used.  

Jalebi

Jalebi is a dessert made with fermented batter of flour, yogurt and saffron. The deep fried crispy swirls  are encapsulated in a warm sugar syrup which makes it truly an exotic sweet recipe.

This is my first attempt in making jalebis  which came out very crisp and juicy. Never knew that this  recipe was simple and easy.

Ingredients

2 cups of Maida (flour)

1 cup of Sour yogurt (yogurt stored in room temperature for 12 hours)

1/2 cup of water

1/4 tsp of Saffron, crushed

Oil or ghee for deep frying

For sugar syrup

2 cups of Sugar

1 cup of Water

Method

• In a mixing bowl, mix together maida, sour yogurt, water and saffron into a thick batter. Cover the dish and ferment in room temperature for 12 hours. When bubbles start to turn up, that's the sign batter is fermented well
• Load the batter  in a bottle having a nozzle with a single hole 
• Press the bottle releasing the batter slowly in circles working from inside and out. Fry evenly in medium flame until it turns orange
• Use an absorbent paper to drain excess oil
• In a heavy bottomed vessel, add sugar and water. Bring it boil until it attains one string consistency. Keep this syrup warm
• Now dip the hot jalebi in syrup for 2-3 minutes and store it in a air tight container
• Jalebi tastes best when it is hot, crispy and juicy

Veggie cutlet

Simple ingredients with a great blend of mixed vegetables and spices. It's a wonderful snack cum appetizer especially when there are guests at home . 

Ingredients

3-4 kinds of vegetables 1 cup each and finely chopped

3 boiled potatoes

4 cloves of garlic, minced

1 onion , finely chopped

1/2 tsp coriander powder

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tsp chat masala

1/4 tsp cumin powder

Salt

4 tsp oil

Oil for shallow fry

For dredging-

1/2 cup fine semolina (fine sooji)

1/4 cup rice flour

1/4 tsp turmeric powder

1/4 tsp pepper powder

1 cup bread crumbs

Salt

Water as needed 

Method

• In a sauce pan heat oil, add onions and sauté until it turns transparent. Add turmeric powder, chili powder , cumin powder, chat masala and coriander powder. Add vegetables and season it with salt. Sauté for 5 minutes. Add boiled- mashed potatoes and mix well

• After the veggies has cooled, divide them into equal portions and roll them into balls about 2 inches 

• Now prepare dredging station by mixing all ingredients listed under batter except bread crumbs. Add water as needed 

• Now take little of batter and apply it on parties on both the sides. Roll it in bread crumbs 

• And gently leave it in a preheated pan for shallow frying

• Fry it evenly until it turns brown. Use absorbent paper to drain excess oil 
• Serve hot with hot sauce , ketchup or mint chutney 

Chow Chow Kootu | Stewed chayote squash

Chow Chow Kootu is a stewed chayote squash made with lentils. It is an exquisite recipe prepared in Bhramin style (no onion & no garlic). Thanks to my sister Bhavya taught me this recipe. 

This kootu (stew) can be served with rice or chapathi.

Ingredients

2 nos Chayote Squash (chow chow), cubed into 1/2 inch pieces

1/2 cup Toor Dal

1/2 tsp Sambhar powder

1/4 tsp Turmeric powder

2 cups of Water

For Masala paste:

4 tsp Grated coconut

2 tsp  roasted channa dal 

3 dry Red chilies

1/2 tsp Cumin seeds

For seasoning:

2 tsp Oil

1 tsp Mustard seeds

1/2 tsp Cumin seeds

a sprig of Curry leaves

2 dry Red chili (optional)

pinch of Asafoetida 

Method

• Soak toor dal in water for 30 minutes
• In a pressure pan, cook toor dal and chayote squash with sambhar powder and turmeric powder with 2 cups of water for up to 2 whistles
• Next, make a fine paste of grated coconut, roasted channa dal, red chilies and cumin seeds using a blender. Add water as needed to make this paste
• Add the masala to the pressure pan. Season with salt. Simmer for 3- 5 minutes
• In a sauce pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds, curry leaves, asafoetida and red chilies. When it starts to sizzle, pour the seasoning on top of kootu
• Serve hot with chapathi or  steamed rice

Dahi Kebab | Curd Kebab

I came across a new recipe called Dahi Kebab. Initially, I got confused with dahi vada and when I scrolled down to read the recipe I was fascinated that main ingredient for this recipe is hung curd.  I have never imagined  transforming curd to kebab. This recipe has its influence from Mughal Cuisine. 

Since I was new to this dish, I searched for this recipe online and each have their own version. As I wanted to keep this recipe simple, so used the ingredients that used almost everyday. 

If the hung curd is ready, the recipe is pretty much simple and can be made in less than 30 minutes.

Ingredients

For hung yogurt-

1 ltr of Yogurt made from whole milk

Cheese cloth

For the Kebab- (makes about 8 kebabs)

2 Cups of Hung yogurt 

1/4 cup of Besan (chickpea flour)

1/2 Red Onion, finely chopped

5 Green Chilies, finely chopped

Handful of Cilantro, finely chopped

2 Sprigs of Mint, finely chopped

1/4 tsp of Ginger garlic paste (optional)

Salt

Oil for Pan fry

Method

• Place the cheese cloth in a colander with ends hanging over. Place the yogurt at the center of cheese cloth. Gather all the ends and tie it up. Now hang the cheese cloth under the kitchen tap and leave it hanging for atleast 4- 6 hours. Untie the twine around the pouch and scoop the yogurt
• In a sauce pan, roast besan in low heat until starts changing color and return the contents to a mixing bowl
• Now add remaining ingredients listed under Kebab except for oil. Knead well with a ladle (could be little messy) 
• Now pat your hands with water. Scoop out a portion of Kebab mixtures and roll them into patties
• Place the patties on a preheated pan with a little oil on it. Roast it in medium heat until it turns brown on both the sides
• Serve hot with hot sauce and sprinkle chat masala on it

Pinapple Kesari

I always wanted to try pineapple kesari, which has been my breakfast dessert (absolutely YES!!!) since my childhood days. My dad used to bring me pineapple kesari on every Sunday from a local fastfood chain and have resorted to it since then. 

Until recently I decided to make this dessert for Sunday's lunch. So gave my first attempt in making this kesari which ended up disastrously because I added milk in the preparation while I completely forgot that pineapple is acidic and it belongs to citrus family of fruits. When milk was combined with pineapple, it started to curdle (well that's kitchen chemistry lesson for me !! ). Immediately I started making next batch of kesari and the end product was delightful.

Ingredients

1 cup of Semolina (sooji or rava)

1 cup of Pineapple, finely chopped

3/4 cup of Sugar

6-8 Cloves

1/2 cup of Ghee

pinch of Saffron

1/4 cup of Cashew nuts

2 tsp of Raisins

1 1/2 cup of Water

Method

• In a sauce pan, roast semolina in medium heat. When it starts changing to light brown color, remove from heat and transfer it to a plate

• Add a 1/2 tsp of Ghee, cashew nuts and raisins. Saute until cashew-nut turns to golden brown. Then transfer the contents to the same plate

• Now add another tsp of ghee, then add pineapple. Saute until it becomes soft

• Add sugar, water, saffron, cloves and bring it to boil

• Now return rava and fried dry fruits to the saucepan by adding slowly

• Add remaining ghee and mix well without forming lumps. Cook on low heat for 5-8 minutes

• Serve hot