Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Mix Raita is ready. Serve with coriander.
Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
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5 from 2 votes

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Today I will tell you how to make mix raita. Raita caters to every meal Raita is also very good for health and if there is some deficiency in food then it also fulfills it. There are many types of raita like cucumber raita, mint raita, potato raita and many other types of raita can be made. The spices we add to raita are most important. Spices in raita are very beneficial for health. Like we add black pepper. Black pepper is also very good for our throat and is very good for our stomach. Together we also add black salt, which is very beneficial for the stomach. Also roasted cumin, which keeps the stomach’s digestion right and increases our appetite So let us see how to make Mix Raita, We will put Cucumber Tomato Onion in Mix Raita…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 4 People
Calories 21kcal

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Curd/ Yogurt/ Dahi
  • 1 Unit Tomato / Tamatar
  • 1 Unit Onion / Pyaz
  • 1/2 Unit Cucumber (Kheera)
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander Leave / Hari Dhaniya Patti
  • as per taste Black Salt / Kala namak

Instructions

  • Take a tomato, onion and half peeled cucumber.
  • Finely chop the tomatoes.
    Finely chop the tomatoes.
  • Similarly, finely chop the onion.
    Similarly, finely chop the onion.
  • And also cut the cucumber into cubicle shape.
    And also cut the cucumber into cubicle shape.
  • Now take about 200 grams of curd. Beat it well.
    Now take about 200 grams of curd. Beat it well.
  • Then add chopped tomatoes, chopped onion and chopped cucumber to the curd.
    Then add chopped tomatoes, chopped onion and chopped cucumber to the curd. Add black salt roasted cumin pepper and a little red chili powder.
  • Add black salt, roasted cumin powder, pepper and red chili powder.
  • Stir this mixture well with a spoon.
    Stir this mixture well with a spoon.
  • Mix Raita is ready. Serve with coriander.
    Mix Raita is ready. Serve with coriander.
  • If you are not going to eat raita immediately, add salt later. Otherwise, the curd will become sour with salt.
  • In this way we saw how easy it is to make Mixed Veg Raita. Eat this raita alone or eat it or eat it with paratha, eat it with puri.
  • Eat it in a way that will give your stomach a boost and is also very good for your health.

Notes

  1. Yogurt is very good for health.
  2. If someone does not like to drink milk. So milk curd can also be eaten.
  3. One of the many yogurt benefits is that it helps improve your digestion.
  4. Yogurt can strengthen your immune system.
  5. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  6. It also contains phosphorus which combines with calcium to promote bone growth.
  7. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  8. Yogurt helps to relieve anxiety and stress.
  9. Yogurt can help to lose weight.
  10. Yogurt enhances skin texture and quality.

Chhola Curry / White Chana Curry / Chickpea Curry

Chhola Curry / White Chana Curry
chhola ki sabji wordpress
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5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 People
Calories 87kcal

Equipment

  • Kadhai / Fry Pan
  • Big Bowl
  • Big Spoon
  • Pressure Cooker

Ingredients

  • 200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
  • 1 Unit Big Onion / Bada Pyaz, Finely Chopped
  • 6 Unit Clove / Laung
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Bay Leaf / Tej Patta
  • 7 Unit Black Pepper / Kali Mirch
  • 1 tsp Cumin Seed / Jeera
  • 3 Unit Small Cardamon / Chhoti Elaichi
  • 1 Unit Green Chili / Hari Mirch, Finely Chopped
  • 3 Unit Big Tomato / Bade Tamatar, Finely Chopped
  • 1 tsp Turmeric (haldi) powder
  • 1.5 tsp Coriander / Dhaniya Powder
  • 2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
  • as per taste Salt / Namak
  • 2 tsp Black Tea / Chai Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 3 tsp Oil

Instructions

  • Soak the chickpeas in water for 8 hours.
    Soak the chickpeas in water for 8 hours
  • Wash the chickpeas with water, add them to the cooker, and also add salt.
    Wash the chickpeas with water, add them to the cooker, and also add salt
  • Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
    Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
  • Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
    Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
  • Sieve the tea water with a sieve And pour that water into the cooker.
    Sieve the tea water with a sieve And pour that water into the cooker
  • Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
    Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
  • Put gas on the pan. Add 3 tsp of oil.
    Add 3 tablespoons of oil
  • Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
  • Add chopped onions and green chillies to the kadai / pan.
    Add chopped onions and green chillies to the kadai / pan.
  • Fry the onion until light brown.
  • When the onions are roasted add chopped tomatoes and turmeric powder.
    When the onions are roasted add chopped tomatoes.
  • Add some salt and stir, Then put the lid on the Kadai / pan.
    Add some salt and stir, Then put the lid on the Kadai / pan.
  • Cook tomatoes.
    Cook tomatoes.
  • When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
    When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
  • Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
    Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
  • Add 1.5 glasses of water and salt as per taste.
    Add 1.5 glasses of water and salt as per taste.
  • Let the vegetable boil.
    Let the vegetable boil.
  • Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
    Add half a teaspoon of Amchur powder to the vegetable and let the vegetable cook on low heat for 7 minutes.
  • Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
    Serve hot chickpeas with puri or rice.
  • Serve hot chickpeas with puri or rice.
    Serve hot chickpeas with puri or rice.

Instant Lemon Rind(Peel), Chili Pickle / Nimbu Chhilka, Mirch Achaar

This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.
Lemon Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar
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5 from 2 votes

Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार

Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Bowl
  • Knife
  • Plate

Ingredients

  • 4 Unit Lemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
  • 4 Unit Green Chilli / Hari Mirch
  • 1/4 tsp Turmeric (haldi) powder
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Black Salt / Kala namak
  • 1/4 tsp White Salt / Safed Namak
  • 2 tsp Lemon / Nimbu Juice

Instructions

  • First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilli into pieces, each into 2 pieces.
    First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilly into pieces, each into 2 pieces.
  • After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
    After that put sliced lemon rind and green chilly in a bowl.
  • Mix all the ingredients.
    Mix all the ingredients.
  • Cover the bowl with lid.
    Cover the bowl with lid.
  • This pickle is ready to eat. Kindly finish this pickle within 3 to 4 days. This pickle is not long lasting.
    This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.

Notes

  • This pickle is ready to eat.
  • Kindly finish this pickle within 3 to 4 days.
  • This pickle is not long lasting.
You can also try amla murabba/ gooseberry syrup

Pudina Raita / Mint Raita / पुदीना रायता

Pudina / Mint Raita
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5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.
Course Breakfast, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 35kcal

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

  • 10 tsp Mint / Pudina Leaves
  • 1/2 tsp Roasted Cumin / Jeera Powder
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • As per taste Black Salt / Kala namak
  • 150 Gram Curd / Dahi / Yogurt

Instructions

  • First take 6 tbsp of mint / pudina leaves. Properly clean with water.
    First take 6 tbsp of mint / pudina leaves. Properly clean with water.
  • After that place 6 tbsp of mint leave in the jar of mixer grinder.
    After that place 6 tbsp of mint leave in the jar of mixer grinder.
  • Grind the mint leaves in the grinder and make paste.
    Grind the mint leaves in the grinder and make paste.
  • Take 150 grams of curd/ yogurt in a bowl.
    Take 150 grams of curd in a bowl.
  • Beat the curd with fork.
    Beat the curd with fork.
  • Add mint paste in the beaten curd.
    Add mint paste in the beaten curd.
  • Mix the paste and curd.
    Mix the paste and curd.
  • Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.
    Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

 
  • Perfect raita recipe for summer season.
  • Mint and curd both are very good for stomach and gives relief to stomach.
  • This mint / pudina raita fights against the hot weather summers.
You can also see different raita’s …
  1. Bottle Gourd Raita / लौकी का रायता
  2. Boondi Raita / बूंदी रायता
  3. Kheera (Cucumber) Raita
  4. Carrot Radish/ Gazar Mooli Raita 
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
 

Kheera Raita / Cucumber Raita

Kheera Raita / Cucumber Raita
Kheera (Cucumber) Raita
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5 from 1 vote

Kheera (Cucumber) Raita

Cucumber or kheera Raita is a delightful refreshing dish and adds very good taste to any meal. Cucumber dip in curd or yogurt typically served with paratha and full meal. Spices in this raita makes very yummy taste. Cucumber or kheera raita usually served during summer to counter the heat in the body and also it tastes very good.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 0.098kcal
Cost 12 rupee

Equipment

  • Knife
  • Bowl

Ingredients

  • 1 unit Cucumber (Kheera)
  • 150 grams Curd (Yogurt)/ Dahi, Beat the curd
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Cumin / Jeera Powder
  • 1/2 tsp Coriander leaves / Dhaniya Patti
  • 1/4 tsp Chilly / Lal Mirch Powder
  • as per taste Salt / Namak, add half white salt as we need to add black salt as well
  • as per taste Black Salt / Kala namak, add half black salt as we already added white salt

Instructions

  • Take cucumber ( kheera ), peel off the cucumber.
    kheera
  • Grate the cucumber / kheera with grater.
    grated cucumber
  • Take the curd / dahi and beat the curd
    beaten curd
  • Add grated cucumber / Kheera into beaten curd / dahi.
    curd with cucumber
  • Add all the spices black salt, cumin powder, black pepper, red chilly powder, white salt.
    mix all the spices
  • Mix all the spices with curd.
    mix all spices in curd
  • Sprinkle Coriander leave in the raita. Serve the raita with meal or paratha.
    final raita

Video

Notes

  1. Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
  2. It is a creeping vine that bears cucumiform fruits that are used as vegetables.
  3. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
  4. In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).
You can also see different raita’s …
  1. Carrot Radish Raita/ Gazar Mooli Raita
  2. Bottle Gourd Raita / लौकी का रायता
  3. Boondi Raita / बूंदी रायता
  4. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Boondi Raita / बूंदी रायता

boondi raita


Boondi Raita / बूंदी रायता

Boondi Raita is extremely instant and easy to make. As boondi raita includes curd / yogurt in his, this is very soothing for stomach.
Boondi raita is very good for body against heat. If anyone has problem in stomach then one should surely eat curd or any raita made of curd, It will give instant relief to the stomach.
Boondi raita is instant in serving with meal. If season is summer then immediately make raita and have it, because in hot weather salt of raita will react chemically and it will make raita more sour.
You can slo put raita in refrigerator in summer. This soup is very nutritious and invigorates for a long time. If you eat it in the morning, then you will be fruitful for 4-5 hours without stopping. This is important in the current realities if you are a designer programmer or an online casino player. The Slotogate platform is a platform that provides a wide range of online casinos where you can make various deposit methods including flexepin casinos

Boondi raita can be enjoy in many ways, with meal, with paratha or alone also. It gives a very good taste and adds value to the meal. Boondi raita can also be serve with pulao or biryani.
Boondi raita is very delicious and healthy.
Enjoy how to make Boondi Raita recipe with detailed step by step photos as given below…

  • 100 Grams Curd / Dahi / Yogurt (Curd should not be sour.)
  • 3 tsp Boondi (You can purchase any type of boondi from market)
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Cumin / Jeera Powder
  • 1/8 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander leaves / Dhaniya Patti
  • White salt as per taste (add half of white salt as we have to add black salt as well)
  • Black salt as per taste (add half of black salt as we already added white salt)
  1. First take a deep bowl and take curd / dahi into it. Beat the curd using whisk or fork (if you do not have whisk) to make texture of curd smooth and homogenous.
  2. Add 1/4 cup of water into the curd if the curd is very thick because boondi soaks the water from curd.
  3. Add boondi to the curd and leave it for 15 minutes, if you want boondi to be crispy then no need to leave the raita for 15 minute. Serve immediately for getting crispy flavour of boondi.

  4. After that add black pepper, black salt, white salt, cumin powder and red chili powder to the curd.
  5. After that mix all the spices in the curd.
  6. In the last add coriander leaves for garnishing in the boondi raita, this step is optional.
  7. Finally boondi raita is prepared. Enjoy yummy and crispy boondi.

If season is summer or hot then add salt at the time of taking meal otherwise salt will make curd to more sour.

You can also try given below raita’s…

  1. Carrot radish raita
  2. Bottle gourd raita
  3. Mix Veg raita
  4. Pudina raita
  5. Kheera raita


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