RAITA MASALA

INGRIDIENTS:

CUMIN SEEDS(JEERA)-1TBSP
AESOFTIDA(HING)-1/4TSP
FENUGREEK  SEEDS(METHI)-1/2TSP                                        

CAROM SEEDS(AJWAIN)-1TSP
BLACK SALT-1TSP
CORRIENDER SEEDS-1TBSP

METHOD:

TAKE A GRIDDLE.PLACE IT ON HIGH FLAME TILL IT BECOME HOT.
ONCE IT BECOME HOT ,KEEP IT IN MEDIUM HIGH FLAME.
ROAST ALL SPICES SEPERATELY,MIX IT
GRIND IT VERY FINELY IN MIXY

TIPS:

AVOID ROASTED CUMIN SEEDS IN BLACK COLOR.GOLDEN BROWN COLOR TASTE IS BETTER.
AESOFTIDA,FENUGREEK SEEDS GET ROASTED EARLY,SO AVOID BURNT THEM,OTHERWISE TASTE WILL BECOME BITTER.
CAN USE IT IN PARANTHA,DRY VEG,RAITA

PUNJABI BATHUA RAITA

BATHUA RAITA

 

• RECEPIE TYPE-VEGAN/VEG
• PREPERATION TIME-10MIN
• COOKING TIME-15MIN
• SERVING-3PERSONS

  

  BATHUA

  INGRIDIENTS:

• CURD-250GM
• BATHUA-100GM
• REGULAR SALT-1/2TSP
• BLACK SALT-1/2TSP
• ROASTED CUMIN SEED POWDER-1/2TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED CARDOMOM POWDER-1/4TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER POWDER-1/2TSP

• METHOD:

• TAKE BATHUA LEAVES.CHOPPED IT NICELY.
• TAKE PRESSURE COOKER.ADD CHOPPED BATHUA LEAVES IN IT.
• ADD WATER IN THE PRESSURE COOKER SO THAT THEY CAN EASILY DIPPABLE.
• ADD 1/4TSP SALT IN WATER.
• PUT THE LID OF PREESURE COOKER.
• ALLOW IT BOIL FOR 1 WHISTLE IN HIGH FLAME.
• NOW REMOVE IT FROM FLAME.
• WAIT FOR STEAM COMEOUT FROM THE PRESSURE COOKER.
• NOW DRAIN OUT EXTRA WATER.
• WITH IN 5-10  THE BOILED BATHUA WIILL BECOME IN ROOM TEMPERATUE. 
• NOW TAKE CREAMY CURD.WHISK IT WITH HELP OF BLENDER.
• ADD BOILED BATHUA IN IT.
• ADD ALL THE SPICES IN IT.
• NOW IT IS READY TO  EAT IT.
• BEST TO EAT WITH POORI .

TIPS:

• AVOID OVERBOILING BATHUA.OTHER WISE IT WILL BECOME MASHY.

MIX FRUIT RAITA



• RECEPIE TYPE:VEGAN/VEG                             PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES                           SERVING-2PERSONS

• INGRIDIENTS:

• CANNED PINEAPPLE SLICES-2-3 SMALL
• PMEGRANATE SEEDS-1/2BOWL
• GRAPES-1/4BOWL
• BANANA-1
• CANNED/FRESH CHERRY-1/4SMALL BOWL
• CURD-2BOWL
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• WHITE PEPPER POWDER-1/2TSP
• SUGAR POWDER-1TSP
• CASHEW NUT-1/8 CUP
• SOAKED RAISIN-10PIECE
• CHOPPED CORRIENDER-1/8 CUP

• METHOD:

• CHOPPED PINEAPPLE SLICES IN SMALL MEDIUM SIZE.
• PEEL THE BANANA,CUT IT INTO HORIZONTAL PIECE
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• NOW ADD CHOPPED BANANA,POMEGRANATE SEEDS,GRAPES,CANNED CHERRY IN IT.
• ADD THE POWDER SUGAR,REGULAR SALT,BLACK SALT IN IT.
• MIX THE ASSORTED FRUITS & SPICES WELL.
• IF U HAVE NUTTY TASTE & WANT IT TO ROYAL THEN U CAN ADD CHOPPED CASHEWNUT,SOAKED RAISINS IN IT.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• RELISH THE RAITA.
• GARNISH CORRIENDER POWDER

• TIPS:

• U CAN ADD WHISK CREAME TO MAKE IT MORE THICKER .
• U CAN GARNISH IT WITH CHERRY,POMGRANATE

PINEAPPLE RAITA

PINNEAPPLE RAITA

                                    

• RECEPIE TYPE:VEGAN/VEG                PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES               SERVING-2PERSONS

• INGRIDIENTS:

• CANNED PINEAPPLE SLICES-2-3 SMALL
• CURD-2BOWL
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• SUGAR POWDER-1TSP
• CASHEW NUT-1/8 CUP
• SOAKED RAISIN-10PIECE
• CHOPPED CORRIENDER-1/8 CUP

• METHOD:

• CHOPPED PINEAPPLE SLICES IN SMALL MEDIUM SIZE.
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• ADD THE POWDER SUGAR,REGULAR SALT,BLACK SALT IN IT.
• MIX IT WELL.
• NOW ADD THE PINEAPPLE SLICES IN IT.
• IF U HAVE NUTTY TASTE & WANT IT TO ROYAL THEN U CAN ADD CHOPPED CASHEWNUT,SOAKED RAISINS IN IT.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• RELISH THE RAITA.
• GARNISH CORRIENDER POWDER

• TIPS:

• U CAN ADD WHISK CREAME TO MAKE IT MORE THICKER .
• U CAN GARNISH IT WITH  CHERRY,POMGRANATE
   

CUCUMBER RAITA

CUCUMBER RAITA

                                                  
• RECEPIE TYPE:VEGAN/VEG                   PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES                 SERVING-2PERSONS

•  INGRIDIENTS:

• CUCUMBER-1
• CURD-2BOWL 
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED  CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• WHITE URAD DAL-2TSP
• MUSTARD SEED -1TSP
• CURRY LEAVES-4-5 LEAVES
• CILANTRO-1/8BOWL (FOR GARNISHING)
• REFINED OIL-1.5TSP

• METHOD:

• TAKE A CUCUMBER.CUT IT FROM EDGES.
• RUB IT WITH SALT TO GET RID OF BITTERNESS.
• NOW PEEL ITS SKIN.
• SHRED THE OUTER SIDE OF CUCUMBER WITH THE SHREDDER
• AVOID TO SHRED THE CUCUMBER SEED.
• REMOVE THEM.
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• ADD THE SHREDDED CUCUMBER IN IT.
• NOW TAKE A FRYING PAN.ADD 1.5TSP REFINED OIL.
• ALLOW IT HOT FOR A WHILE..
• NOW ADD MUTARD SEEDS.
• SOON THEY WILL START CRACKLING.
• NOW ADD URAD DAL IN IT.
• LET IT TURN DOWN INTO  GOLDEN BROWN COLOR.
• U CAN ADD CHOPPED GREEN CHILLY IN SEASONING. 
• NOW ADD CURRY LEAVES IN IT.
• NOW SEASONING IS READY .
• POUR IT IN RAITA.
• NOW GARNISH IT WITH  CHOPPED CILANTRO.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• ADD REGULAR SALT,BLACK SALT.
• RELISH THE RAITA.

• TIPS:

• TASTE THE CUCUMBER BEFORE SHRED WHETHER IT IS BITTER OR NOT.
• U CAN ADD BOILED POTATO FOR ENHANCING THE TASTE.

 

LETTUCE RAITA

LETTUCE RAITA

LETTUCE

 SERVING:2 PERSON

INGRIDIENTS:

LETTUCE-1 SMALL BUNCH
CURD-2 BOWL
CUMIN SEED  POWDER-1/2 TSP
CHILLY POWDER-1/2 TSP
SALT-1/2 TSP
DRY MINT POWDER-1/4 TSP

METHOD:

TAKE  2 BOWL OF  CURD,BLEND IT WITHOUT WATER.
TAKE LETTUCE ,CHOPPED IT VERY NICELY.
PUT THIS LETTUCE IN THE CURD.
MIX IT WELL.
SPRINKLE THE ALL SPICES.
SPRINKLE DRY MINT POWDER

TIP:

CAN ADD TOMATO,SPRING ONION,CILANTRO IN IT.








 

FORM INDIAN CURD OUT OF INDIA

INGRIDIENTS:-

• MILK   -1/2 LITRE
• INDIAN CURD SAMPLE-1TBSP

METHOD:

• keep the milk in medium flame (5 button) for 45 minutes.
• now it is boiled
• keep the milk vessel aside for 5-10 minutes .
• let it cool down .
• it should be  luke warm temperature(SUMMER),but more than lukewarm in winter.
• now add indian curd sample in it.
• stir the spoon in it so that it can mix properly.
• preheat oven  for 5minutes.
• now turn off it.
• keep ur milk in that preheated oven for 24 hour.
• dont touch it meanwhile.
• after 24 hour it ll form properly.

TIPS:

• curd forming tiiming is depend on weather.
• summer-12 hours
• winter-24 hours
• precaution:-
• use only steel and ceramic(glass) vessel for preparing curd.
• avoid using plastic vessel.
• avoid boil the milk in the microwave.
• avoid boil the milk in high flame .it causes burn the milk.
• avoid moving the vessel in duration of forming curd.
• use only indian curd sample otherwise curd  ll not form together.(makes gelatene like consistency)
•  
•    

VEG RAITA(CURD)

INGRIDIENTS:-
Curd->250 gm
corriender->25gm
tomato->1large
onion->1
cucumber->1
orange carrot->1 small size
shimla mirch(pahari mirch)of all colors-> 1/4 bowl

Method;->
Take blended curd.
remove the seeds from cucumber,tomato,chilly.
cut all the vegetables very finely.
mix all the veg.
sprinkle roasted cumin seed powder,red chilly powder,black pepper.
put it into freeze for half an hour 4 making it cold.
Enjoy it with puri,chapati,rice
 Tips:->
add the salt before serving otherwise it cause sour the curd.
remove the tomato seed nicely otherwise it causes color change of curd.
keep the raita in cool place otherwise it causes water comes out in curd.