Kakdi anar raita

 

Jay Annapurna Maa ji! Everyone loves raita. Here is simple and healthy recipe of raita made from cucumber and pomegranate seeds.

Ingredients

200 grams cucumber peeled and grated, ¼ cup pomegranate seeds, ½ tsp finely chopped mint leaves, ¼ tsp rock salt, ½ tsp sugar, ½ cup fresh whipped curd.

Method

In a bowl combine all ingredients. Mix well. Remove in a serving bowl. Refrigerate. Eat cold when needed.

Try this recipe and comment below. Share it with all raita lovers. Jay Shree Ram!

Subjiyon kaa achaar

Jay Annapurna Maa Ji! Everyone loves achaar. Here is an instant achaar of vegetables you love.

Ingredients

250 gram carrot peeled and cut into 1 ½ inch strips approximately, French beans, cut into 1 ½ inch approximately, 250 gram cauliflower cut into small florets, 1 ½ turmeric powder, 1/8 tsp asafoetida, 1 ½ tsp sugar, 1 ½ tsp red chilli, 1 tsp salt, 2 tbsp lemon juice, 1 ½ tbsp oil, 1 1/2 tsp mustard seeds, 1 ½ tsp fenugreek seeds.

Method

1. Add all the vegetables together, add turmeric powder, red chilli powder, asafoetida sugar, salt and lemon juice to vegetable mixture and mix well. Set aside.

2. Heat oil in a shallow frying pan. When hot add mustard seeds, when splutter, add fenugreek seeds fry till dark. Remove from fire, cool dry and grind to a coarse mixture. Add ground mixture to vegetable mixture, and mix thoroughly.

3. Store in an airtight container, refrigerate. Eat before 4 weeks.

Try this recipe and share it with all achaar lovers. Jay Shree Ram!

Cucumber raita

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of Cucumber. Please try it.

To make 6 potions

Ingredients

2 medium sized fresh young cucumbers , 500 grams natural yogurt, salt as per taste (Himalayan rock salt is healthy option), 1 tsp freshly ground black pepper, ½ cup chopped fresh mint, finely chopped coriander leaves for garnishing, red chilly flax.

For tadka 1 tsp oil, cumin seeds, mustard seeds, pinch of asafoetida, curry leaves, one finely chopped green chilly.

Method

1. Peel the skin of the cucumbers and grate them.

2. For tadka in a tadka pan pour 1 tsp oil, on heating cracle mustard seeds and cumin seeds. Add a pinch of asafoetida. Then add curry leaves and finely chopped green chilly. Let it cool down to room temperature.

2. Mix with the yogurt and add the salt, pepper, red chilly flax and mint. Add tadka. Then Garnish with coriander leaves. 

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Fancy Salad Bar

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of salad. Please try it.

The completer recipe is to make 6 take ups

Ingredients

For peas

½ cup shelled peas, 1 tbsp butter, Salt and black pepper powder as per taste.

For potato

2 potatoes boiled and sliced, salt as per taste, ¼ tsp white pepper powder, 1 tsp lemon juice

For tomato

1 tomato chopped in fine pieces, 1 tbsp olive oil, 1 tsp vinegar, ½ tsp powdered sugar

For cucumber

1 cucumber finely sliced slant, 1 tsp vinegar, 1 tsp olive oil, salt as per taste.

For onion

1 onion sliced in circles, 1 tbsp lemon juice, salt as per taste, 

For beetroot

1 beetroot boiled with a pinch of salt and sliced in circles.

For cheese

2 cheese cubes

For capsicum

1 capsicum, 1 tsp lemon juice

For carrot

½ carrot, 1 pinch white pepper, ½ tsp butter 1 pinch salt

For cabbage

1 leafy cabbage, 1 tsp lemon juice, salt as per taste, 1 pinch sugar, 

For radish

2 radish finely grated

For lettuce

½ head shredded lettuce leaves

Method

1. Shelled peas, sauté it in butter, salt and pepper and set aside, till coated with them. Set in the serving boul.

2. For potato, sprinkle all the ingredients on the chopped potatoes and mix them well. Set in the serving boul.

3. For tomato, cut into slices and dip in oil, add vinegar and sugar. Set in the serving boul.

4. Dip all slant slices of cucumber in olive oil and vinegar, sprinkle salt for taste. Set in the serving boul.

5. Dip all the onion slices in lemon juice and sprinkle the salt for taste. Set in the serving boul.

6. Add all the beetroot slices in the serving boul.

7. For capsicum, core and cut into rings and dip into the lemon juice. Set in the serving boul.

8. For carrot, cut slant, boil and sauté in butter, sprinkle salt and pepper. Set in the serving boul.

9. For cheese, slice and cut the edges in zigzag manner and Set in the serving boul.

10. For preparing cabbage, shred it finely and dip in lemon juice, salt and sugar. Set in the serving boul.

11. Add salt, lemon juice and powder sugar with grated radish and Set in the serving boul.

12. Sprinkle salt and sugar on the lettuce. Set in the serving boul.

13. Arrange all the bouls on table. 

Thanks for trying this recipe. Support me by sharing this recipe with others.