GREEN APPLE RAITA

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naan, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita, Pineapple Raita, to my repertoire, please check them out while you are here.

This recipe of Green Apple Raita Is a very simple one and takes around 15 minutes to assemble. During the apple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

This recipe does not have step wise instructions as it is very simple to put together

Here is this simple recipe for you-

PREP TIME: 10 Mins                            COOK TIME: 5 Mins

TOTAL TIME: 15 Mins                            COURSE:  MAIN 

CUISINE: INDIAN                                  SERVINGS: 4

     

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

    NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

BROCCOLI AND ZUCCHINI FRITTERS WITH HUNG CURD DIP

 A combination of Zucchini and Broccoli is a match made in heaven. These two have been used in many dishes from Pastas, Pizzas, Salads and fritters.

The current recipe is of fritters, which are very melt in the mouth and bursting with flavours. Usually fritters have egg added to the batter, but these are eggless fritters. They need not be deep fried at all, but just grilled on the Tava, which makes them healthy too. I had some leftover rice and added it to the batter to make them chunky and give a slightly crisp exterior, whereas the insides are soft.

The hung curd dip goes extremely well with these fritters and is so simple to put together. The fritters and dip are a combination that can be served as snack or starters.

While you are here check out other snack recipes on the blog like- Easy Corn Fritters, Medu Vada, Milagu Vadai/Pepper Vadai, Patra, Easy 2 way Muffins, Mirchi Bajji, and more...

Here is the recipe of Broccoli and Zucchini fritters with Hung Curd Dip-

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

    Ingredients for Fritters:

    Broccoli 1 small head or half of big one

    Zucchini 1 medium size (grated)

    Leftover rice 1/2 cup

    Parmesan cheese grated 2 tbsp  (optional)

    Chick pea flour/besan 1/2 cup

    Green chillies 2 chopped finely

    Red chilli powder 1 tsp

    Salt as required 

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    cumin powder 1 tsp

    Turmeric powder 1/2 tsp

    Ingredients for Hung Curd Dip:

    Curd 2 cups

    Cucumber 1/2 of small finely chopped

    Onion 1/2 of small one

    Red bell pepper a small piece chopped finely

    Fresh coriander leaves chopped finely

    Salt as required

    Pepper powder 2 pinches

    Directions for Hung Curd Dip:

Take a clean cotton cloth/ Muslin cloth and tie up the curd in it with a vessel at the bottom to collect the water. Leave it undisturbed for an hour or so.  Alternately, put the curd in a double sieve and leave it for an hour, for the excess water to drain away. After an hour, put the thick curd into a bowl and add all the ingredients mentioned under "ingredients for curd dip", and give it a gentle mix. Put it in the fridge until ready to serve.

    Directions for the Fritters:

Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture.

2. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well.

3. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    NOTES:

1. Usually fritters make use of egg. In this recipe I have swapped the egg with chickpea flour/Besan. Therefore, I recommend putting the batter into the fridge for 30 minutes, so that the fritters can be shaped easily.

2. Using Parmesan Cheese(or any cheese) is optional, but I recommend it for that extra punch.

3. The same mixture can be done with egg also. In that case, do not use the chickpea flour and use just 1 egg instead.

4. I have not tried this recipe with flax egg, so I cannot recommend it right now.

5. There is no stepwise recipe for the hung curd dip, as it is pretty simple.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

LEMON POPPY SEED/KHUS KHUS SALAD DRESSING

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 

What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn't take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.

While you are here check out other sauces and masalas like --  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more...

Here is the recipe of Lemon Poppy seed dressing-

PREP TIME: 5 Mins                                  COOK TIME: 2 Mins

TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES 

CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

    Ingredients:

    Poppy Seeds 1 tbsp (white/black)

    Apple Cider Vinegar(ACV) 2 tbsp

    Olive Oil 6 tbsp

    Sugar powder/icing sugar 1 tbsp

    Dijon Mustard 1 tsp

    Salt 1/4 tsp

    Lemon juice 2 tbsp

    Garlic cloves 4 crushed

    Directions:

1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.

2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 

    NOTES:

1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn't affect the taste or flavour in anyway.

2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.

DOSAKAYA CHUTNEY

 Dosakaya is a type of Cucumber that is yellow in colour and round. There are longer versions of the yellow cucumber too, but I have used the round ones. 

There are 3 varieties in cucumbers, one is the slicing one, which is used in salads. Then there is the pickling variety and the other burpless ones which the melons belong to. This vegetable Dosakaya,  is the pickling kind. 

This Cucumber is more popular in South India as compared to other places and especially in Andhra Paradesh they make many dishes of it. This chutney is my favorite of all those recipes and hence I am bring it here to share with all if you. Cucumber have a lot of water, minerals in them and their seeds are edible too. In summers one must include them as much as possible in ones  diet.

For people who are first timers at using this vegetable,  the skin needs to be peeled and seeds discarded and the flesh is used to cook. This chutney is an ideal accompaniment to Dosa, Chapati, Idli, Puri, Parathas and even hot rice.

This is a simple recipe so does not involve any stepwise instructions. I have included a video instead and the directions to the recipe.

While you are here also check out other recipes like  Homemade Schezwan sauce, Thengai Molagapodi (Coconut Gun powder), Roasted red Bell Peppers Chutney, Homemade Pesto, Curry leaves Podi (Karivepilai Podi), and more.

Here is the recipe for Dosakaya Chutney-

PREP TIME: 20 Mins                     COOK TIME: 10 Mins

TOTAL TIME: 30 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 2 CUP

AUTHOR: Rajni Ram

Ingredients:

Dosakaya/ Yellow Cucumber 1 medium sized, skin peeled, seeds removed and flesh chopped to pieces.

Tomatoes 2 large or 15-15 Cherry Tomatoes ( I used Cherry tomatoes)

Mustarrd seeds 1 tbsp

Methi seeds/Fenugreek seeds 1/2 tbsp

Chana Dal/ Gram dal 1 tbsp

Urad Dal 1/2 tbsp

Dry Red chillies 4

Green chillies 2-3 depending on spice

Asafoetida a pinch

Fresh Coriander leaves a handful

Oil for sauteing

Directions:

In a pan heat oil and add mustard seeds, Methi seeds, Chana dal and Urad dal. Fry for 30 second. Now add the Dry red chillies, green chillies and asafoetida and fry until the dals turn light brown. Remove them onto a plate and cool them. In the same pan, add  ore oil if required and drop in the cut Dosakaya cubes. Saute them until half done. Now add salt followed by the tomatoes and continue to saute until the tomatoes turn tender. Cool the vegetables. Now powder the fried dals to a coarse mixture in a blender. Making a fine powder does not give the right texture to the chutney. Now add the sauteed vegetables and coriander leaves and blend again to a coarse paste. Watch video for the right texture. No tempering is required for this Chutney, and can be served directly with Idli, Dosa, Rice or Parathas.  Enjoy. Bon Appetit !!

Watch Video here 👇

 

THENGAI MOLAGAPODI( COCONUT GUN POWDER)

 Molagapodi or south Indian Gun Powder as it is referred to is an everyday accompaniment in every southindian household. It also goes by the name Idli Podi or Dosai Molagapodi.

In my house we make this powder every other week. In this recipe I am adding coconut to the gun powder/ molagapodi and this gives a very nice flavour and texture to the powder.

Usually making Thengai Molagapodi is a ritual for me after the Navarathri celebrations, as a lot of coconuts get accumulated at home, owing to visits to friends and family for accepting the Vethalai Paaku or Haldi Kumkum. So many coconuts cannot be consumed at a time, but ofcourse grating them and storing in the freezer is an option, but I prefer making the Thengai Molagapodi instead as then I don't have to make a chutney everyday 😃.

The procedure of making it is very simple. Therefore I am giving the stepwise recipe directly.

While you are here please check out my other Podi and sauce  recipes like Rasam Powder, Sambar Powder, Karuvepilai Podi/ Curry leaves powder, Homemade Schezwan Sauce, Homemade Pesto and more...

Here is the recipe  

  PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:ACCOMPANIMENT 

CUISINE:INDIAN                                         QUANTITY: 500 gms Approx

AUTHOR: RAJNI RAM

Ingredients:

Coconut 3 whole grated

Urad dal 2 cups 

Chana dal 1/2 cup

Salt as required

Asafoetida 1 tsp

Dry red chillies whole 150 gm

Oil 1 tbsp for frying the dals

STEPWISE RECIPE FOLLOWS:

1. In a Kadai/ pan heat oil. Put the Urad dal and Chana dal and start roasting on low flame . Add Asafoetida 5 mins into the roasting process.

2. Roast the dals until they turn light brown in colour. Keep the flame low while roasting and keep stirring so that the dals fry evenly. Transfer to a plate and cool.

3. Now put the dry red chillies after removing the stems and roast on low fire for a minute. Put of flame let them stand in the hot kadai for few minutes. Cool completely. 

4. Now put the grated coconut in the kadai and start roasting it. If you prefer do it in batches. The coconut should not burn or else the taste of the  powder will be ruined. Keep roasting until it turns light brown. Transfer to a plate and cool completely. Once cooled pick out any big pieces of coconut gratings you may find.

5. Now in your dry grinding jar put the dals and the chillies and grind to a fine powder. Do it in batches if you prefer. As you keep grinding keep transferring the ground powder to a big bowl. Now add the required salt and the grated coconut and start mixing with a spatula/ spoon. If you find the powder is a little coarse for you preference after mixing in the coconut, then just blitz it once again. The spicy and yummy Thengai Molagapodi is ready. Serve with Idli, Dosa, Kuzhi Paniyaaram, Rava Dosa, Adai and more. 

NOTES:

1. Patience while roasting the dals and the coconut will yield best results.

2. Salt and spice can be adjusted as required. The spice can be a little more as the sweetness of the coconut subdues the spice.

3. Choose coconuts that are mature and will have a thick inside. The tender ones which are light brown will not have the texture required for this recipe and you will also have to roast it for long as the moisture content will be high.

 If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

HOMEMADE PESTO

 Pesto is a simple sauce made of fresh Basil leaves, Parmesan cheese, pine nuts, garlic, Olive oil, pepper, and salt. Other greens like Spinach or onion greens can also be used. Basil is fragrant and imparts a lot of flavour so is more commonly used. Pinenuts can also be substituted with other nuts like walnut, cashew nut, etc.

I make this Pesto sauce very frequently as I like using it as a dip for finger food, as a spread on toast, and thin it down a bit and use it as a sauce for pasta. This is a simple 5-minute recipe and needs no cooking. Along with the Basil leaves, I have added Onion greens also. This is optional.

The basil leaves I have used here are Italian Basil. The commonly available ones are Italian Basil and Thai Basil. In Tamil, these are called Vibuthi Pachai and are medicinal. 

While you are here also check out my Schezwan sauce recipe which is also a simple 5 minute one.

Here is the recipe for Pesto sauce for you. This does not have a stepwise recipe as it is a simple one.

PREP TIME: 5Mins                                      COOK TIME: 2 Mins

TOTAL TIME: 7 Mins                                COURSE:  SAUCE

CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

Ingredients:

Basil leaves 1 cup 

garlic 3 to 5 cloves

Parmesan cheese 1/2 cup shredded

pepper 1tsp

salt as per taste

Cashew nuts 6 nos

Onion greens one handful finely chopped

Olive oil 1/4 cup or more

  Directions:

Put all the ingredients in a blender except the oil and grind to a coarse paste. Now add half the quantity of oil and blend again. A slightly grainy Pesto tastes better than a smooth one. After grinding transfer to a container and top up with the remaining Olive oil and store. Use as required. Add more oil if required. The green and flavourful sauce is ready.

NOTES:

1. Using other cheese like Cheddar will alter the taste a bit and the consistency will differ. Mozarella is not the preferred cheese for this recipe.

2. For that lovely green colour add other greens like blanched Spinach or Onion greens.

3. Be liberal with the olive oil, and use a good quality olive oil for better flavour.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.