sirka wala pyaz
Sirka wala pyaz is also known as vinegar onions or pickled onions. This is a very easy recipe and correct way to prepare sirka onions.
Recipe of sirka wala pyaz/ vinegar onions
10-12 small onions (pyaz)
1/2 cup white vinegar (safed sirka)
1/2 cup water
1 tsp salt
1 tsp sugar
1. Peel and wash pyaz. Pat dry on a kitchen towel.
2. Keep pyaz in a bowl and rub salt on them.
3. In a pan boil sirka, water and sugar. Turn off the heat
4. Pour sirka water over onions.
5. When sirka cools down, fill onions along with vinegar in a bottle and keep it in fridge. Sirka pyaz is fit for consumption after 1 day.
hari mirch ka bharwa achar
People who like hot food love this stuffed green chilli pickle. Hari mirch ka achar can also be prepared without stuffing the hari mirch but here I have given the recipe of bharwa achar. If you like your food hot and spicy, you will definitely like this pickle.
Recipe of hari mirch ka bharwa achar
15-16 slightly thick hari mirch (green chillies)
2 tsp salt
1 tsp turmeric powder
3 tsp grinded rai (ground small mustard seeds)
4 tsp saunf (fennel) powder
2 tsp mustard oil
1. Wash hari mirch and wipe. Slit mirch and leave to dry in shade for 1 hour.
2. Mix all the spices and salt together. Mix 1 tsp oil to the masalas.
3. Stuff the masala in the hari mirch.
4. Heat the remaining oil to smoking point, in a pan that is till vapors start coming out of it. Let the mustard oil cool down completely before pouring over bharwa hari mirch or stuffed green chillies.
5. Fill the hari mirch along with oil in an airtight jar or bottle. In summers, it takes 3-4 days and in winters, it takes around 5-6 days for the hari mirch ka bharwan achar to be fit for consumption.
Shalgam ka achar
I find shalgam ka achar very tasty and as an accompaniment to my meals. In fact many people spruce up their meals with pickle. I follow my mom’s recipe and it works out fine. You can also make gajar shalgam ka achar by adding gajar pieces and adjusting the salt and spice level accordingly.
Recipe of shalgam ka achar
1/2 kg shalgam (turnip)
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp rai (small mustard seeds) - grounded
1 tsp saunf (fennel) powder
4 tbsp mustard oil
1. Peel and wash shalgam. Let them dry naturally in air.
2. Cut shalgam into pieces.
3. Mix together salt and all the spices. Mix them with turnip pieces.
4. Pour mustard oil over shalgam pieces.
5. Store turnip pickle in an airtight bottle and keep aside for few days.
Note- It takes about 2 days in summers and 4-5 days in winters for the shalgam ka achaar to be fit to consume.
bhindi raita
Bhindi raita or okra raita is a South Indian style raitha where it is also called ‘Vendaikai Thayir Pachadi’. Small sized bhindi is good for this raita. For those of you who have never tried bhindi raita, all I can say is do try it, it’s very delicious. You can also call it okra salad in yogurt.
Recipe of bhindi raita/ okra raita
100 gms bhindi (okra/ lady’s fingers) - cut into small pieces
2 cups dahi (curds/ yogurt) - whisked
4 tbsp + 1 tsp oil
Salt to taste
1/4 tsp mustard seeds
1 dry red chilli
1. Heat 4 tbsp oil in a pan and fry the okra. Keep aside.
2. Heat 1 tsp oil in a pan and add mustard seeds and dry red chilli. When they splutter, remove.
3. Add fried bhindi, salt and above tempering of mustard seeds and red chilli to the well beaten yogurt. Serve okra raita chilled.
Bathua raita
Bathua also known as pigweed comes in winter season in India so this is the time to prepare bathua raita or bathua paratha. Here I am sharing the recipe of bathua ka raita. This raita is not just delicious but also full of nutrition since bathua is a rich source of Iron and Calcium. So enjoy!
Recipe of bathua raita
2 cups curd (yogurt)
1 cup bathua leaves (pigweed)
1 tsp cumin seeds- dry roasted and coarsely ground
1/2 tsp red chilli powder
Black salt or ordinary white salt to taste
Bathua leaves
1. Pick leaves of bathua and discard the stems. Wash bathua thoroughly under running water.
2. Boil bathua leaves with 1/2 cup of water for few minutes. Strain. Grind them to a coarse paste using a blender.
3. Whisk curd till smooth and lump free. Add some water to the curd if it is too thick.
4. Add bathua, salt and red chilli powder to the beaten curd and mix. Sprinkle ground cumin seeds over the raita. Since its too cold these days, serve bathue ka raita at room temperature. You can also refrigerate it before serving.
Lauki ka Raita
Lauki ka raita is not just tasty but also very nutritious. If you use curd made from low fat milk, lauki raita can be a part of low calorie diet.
Recipe of lauki ka raita
2 cups curd (yogurt/ dahi)
1 cup grated lauki (doodhi/ ghiya/ bottle gourd)
Salt to taste
1/4 tsp red chilli powder
1 tsp dry roasted and coarsely ground cumin seeds
1. Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.
2. Beat curd with a mathani or a beater till smooth and lump free. If the curd is too thick, add some water.
3. Add lauki, salt and red chilli powder to curd and mix well. Sprinkle ground cumin seeds over the raita.
4. In this winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled.
aloo ka raita
Aloo ka raita is loved by all potato lovers. This cool accompaniment to hot meals tastes absolutely delicious. Be it aloo raita or any other raita, flavor of curd is enhanced many times when you turn it into a raita.
Recipe of aloo ka raita
2 cups yogurt (dahi/ curds)
2 medium sized potatoes (aloo) - boiled, peeled, cooled and cubed
1/4 tsp red chilli powder
1 tsp roasted cumin seeds- ground coarsely
Salt to taste
Chopped coriander leaves- to garnish
1. Whisk yogurt till smooth. Add salt, red chilli powder and cumin powder.
2. Add potato cubes and garnish with coriander leaves. Serve aloo ka raita chilled.
Gajar ka achar
Carrot is something I enjoy immensely be it in sabzi, halwa, salad or pickle form. My mom always prepares gajar ka achaar for me whenever she gets a chance. In fact this is her recipe which I like a lot.
Recipe of gajar ka achar
1/2 kilogram gajar (carrot)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp saunf (fennel) powder
1 tsp salt
1/2 tsp rai (small mustard seeds) - grounded
4 tbsp mustard oil
1. Peel and wash carrots. Let all the water drain and leave them for drying naturally in air.
2. Cut them in 1 1/2 inch pieces and then divide these pieces lengthwise.
3. Mix salt, red chilli powder, fennel powder and ground rai. Mix these spices with carrot pieces.
4. In a small pan, heat mustard oil to smoking point i.e. till vapors start coming out of it. Turn off heat. Allow it to cool for 1 minute and then add turmeric powder.
5. Pour this oil over carrots and mix well.
6. Fill them in an airtight glass jar and keep aside for few days.
In summers, it takes about 2 days and in winters, it takes about 4-5 days for it to be ok to consume.
Healthy Bytes- Carrot is a treasure of nutrients. It is high in dietary fiber, vitamins A, C, K. Gaajar contain maximum amount of carotene which body converts to vitamin A and hence it is very good for your eyesight.
Cucumber Raita
Summer is approaching fast and with it we feel the need for some cool, refreshing accompaniment to our meals. Cucumber or kheera comes in abundance in summers. Cool cucumber along with cool yogurt makes for a winning combination. This raita is popular in Gujju community where it is called ‘Kakdi nu raitu’. Here is my recipe (actually my mom’s) recipe of cucumber raita to beat the heat.
Recipe of cucumber raita or kheere ka raita
1 cucumber (kheera) - grated
2 cup curds (yogurt) - well beaten
Salt to taste
A pinch of black salt (kaala namak)
1/2 tsp cumin seeds- dry roasted and coarsely ground
1/4 tsp red chilli powder
1/4 tsp black pepper powder
1. Add all the above ingredients to whisked yogurt. Also add the juice you get while grating cucumber. Mix well.
2. Refrigerate and serve chilled.
Healthy Bytes- Cucumber or Kheera is very low in calories and helps in digestion. It is good source of vitamins C & A, Potassium, Folate and dietary fiber. Skin of cucumber contain sterols which are known to lower cholesterol in animals.
Boondi ka raita
Boondi ka raita is the most common raita in Indian homes and even served when entertaining some guests. Bundi raita is served as an accompaniment to meals.
It’s easy and quick to make and tastes great. Readymade boondi is available in any Indian grocery store.
Recipe of Boondi Raita
2 cup curd (yogurt)
½ cup boondi
½ tsp red chilli powder (cayenne pepper) or black pepper powder
Salt to taste
½ tsp cumin seeds- roasted and coarsely ground
Fresh coriander leaves
1.Soak boondi in water for 2-3 minutes. Drain. This step will make the boondis soft as well as drain off some oil from them.
2. Beat curd well with a beater or a mathani. If it is too thick, add some water. Add red chilli powder, salt and roasted cumin seeds. Mix well.
3. Add boondi. Garnish with coriander leaves.
4. Refrigerate and serve chilled.
