Showing posts with label yogurt. Show all posts
Showing posts with label yogurt. Show all posts

Saturday, June 15, 2013

DAPKA KHADI FOR ICC~MAY

Tried and tasted by Nivedita
Hi All,
Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 
Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.
When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

I am here with my clicks:-

Can you see my Dapkas?

Moongdal paste

Buttermilk with Besan

Baked Moong dal dapkas

I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.
Still they were hard, don't know the reason.
The taste was good

Ready to serve with Rotlas

I enjoyed it with hot rice :-) 

 Keep Smiling,


Friday, May 10, 2013

POTATO AND KIDNEY BEANS SALAD WITH HUNG CURD

Tried and tasted by Nivedita
Hi All,
Its party time again Ladies :-), How I wish if it was really happening!!!
Potluck party is a great idea for people to come together with their dishes and share with others and enjoy and have a great time too.
Last time I brought the pickle which was the basic food for any Indian food party. For this party I have brought a Salad.  Salad comes next to pickle.

I tasted this potato and kidney beans salad in PIZZA HUT first time in UAE and everytime I got the chance to taste it. I liked it so much but never tried at home. No specific reasons, somehow I could not.
So I thought let me make this for the potluck party. Most of the recipes use Mayonnaise but I have used Hung curd and the taste was superb.
Coming to the recipe,
I prepared only for 2 persons, you can increase the quantity to make it for more people.

Ingredients:
Potato -2 big
Kidney beans - 1/2 cup
Hung curd - 1 cup
Salt to taste
Fresh Cream - 1 tbsp(Optional)
Green Chilly -  1 tsp finally chopped
 Sugar - 1/2 tsp





Method:
  1. Soak the kidney beans overnight.

  1. To make hung curd:
  2. Take the yogurt or curd in a muslin cloth.
  3. Tie it tightly and hung it with a vessel down so that the water from the curd should not spread on the floor or platform(where ever you are hanging it) Remove it after few hours(may be 3 to 4 hours), keep it in the fridge till serving time or it will become sour.

  1. Boil the potatoes and the soaked beans till soft.
  2. Peel the potatoes and mash it.
  3. Drain the water from the kidney beans.
  4. Take the hung curd, salt, chopped chilly, sugar and fresh cream in a bowl.
  5. Mix it well. Add the mashed potato and beans. 
  6. Mix well  keep it in the fridge for some time before serving.
  7. Serve it chilled.

You can serve it on the bread slice or plain paratha slices to serve as a starter or for kids. I know kids will love it because my both the kids were happy to eat this..

Sending this  to three events:
Jagruti's  two events:


and 


AND 


Pavani of Cook's Hideout
which is started by Valli with the name Kid's Delight announcement post



Keep Smiling,

Sunday, July 8, 2012

BITTER GOURD CHIPS AND CURDS

Tried and tasted by Nivedita
Hi All,
Bitter Gourd!!! Do not close the page.. Read it full and you will be tempted to try this out. A very tasty side dish. 
Past few days, my daughter wants to have it often and bitter gourd is in my fridge always.



Ingredients:
Bitter Gourd - 2 big
Corn flour  - 1 tsp
Rice flour - 1 tbsp
Salt to taste(less as we use salt to clean the bitter gourd)
Chilly powder - 1 tsp
Ajwain - 1/2 tsp
Oil to fry



To clean the bitter gourd
Salt 1 tbsp or to cover the bitter gourd
A pinch of turmeric powder





For CURDS
Yogurt - 1 cup
Salt to taste
Pepper powder - a pinch





Method:
Wash the bitter gourd.
Peel the skin and cut into two parts.
Remove the seeds.
Mix the salt and haldi and apply it well to both the sides.
Keep it for an hour or two.
Squeeze and wash the pieces twice.
Cut into thin slices and allow to dry.



Heat the oil.
You can either shallow fry or deep fry. But I felt the deep fried chips took less oil than the shallow fried ones.
Keep it for some time till they get crispy.

Just before serving 
Prepare the curds with given ingredients.
Add the crispy chips and serve it.
These fried bitter gourd chips can be kept for 2 days.





Before it is served on the table, it gets over as my hubby and my daughter fights to have it first and finish.


Keep Smiling,


Wednesday, May 4, 2011

Flavored Yogurt

Tried and tasted by Nivedita 
Hi All,
One more way to keep yourself cool in this summer. I love this. I love to have it any time. Just perfect for hot summer. And I loved this mini clay pot with the cover on it. My brother has it in his house, so thought of using it.
Beautiful to serve the yogurt.


Ingredients:(serves 2)
Fresh Milk - 1/4 litre
Fresh yogurt or curds - 1 tbsp
Ginger juice - 1 tsp
Fresh mints - 3 to 4 leaves,crushed, or chopped, and one leaf to decorate
Salt to taste
Pepper powder to taste
(Planning to add some carrot or beet juice to it make it more colorful and healthy!! Howzzzzat????)
Method :
Boil the milk and allow it to be warm. Transfer the milk into any  non metallic vessel(the process will be slow in this vessel), the glass or clay pot. Add all the other ingredients and mix it well.
Keep it for few hours(4 to 6 hours) to set the yogurt. In summer it takes less time than in winter and rainy season(Bacterias become lazy during winter and rainy season 
Once the yogurt is set, keep it in the refrigerator and serve chilled.

You can use it in salads, or as chapati spread or in few chaats also.

Keep Smiling,

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