Ingredient: Cumin / Jeera Powder

Yogurt Colocasia(arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

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दही अरवी
Yogurt Arabic / दही अरबी / Curd Colocasia
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5 from 2 votes

Yogurt Colocasia(Arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

Yogurt is very good for our stomach.Yogurt can be eaten in many ways.You can also eat salt or sugar in curd.Or Curd Raita is also eaten.Those who do not like milk can also eat curd instead of milk.Today I will tell you how to make curd arbi, follow the steps given below to make curd arbi (Curd Colocasia) …
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 54kcal

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Chamcha
  • Bowl
  • Knife
  • Plate
  • Lid

Ingredients

  • 200 Grams Curd/ Yogurt/ Dahi
  • 13 – 14 Unit Colocasia/ Ghuiya/ Arbi
  • 2 – 3 Unit Clove/ Laung
  • 2 Unit Green Chili/ Hari Mirch
  • 2 Unit Whole Red Chili/ Whole Lal Mirch
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Carom/ Ajvain
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 2 tsp Oil/ Desi Ghee/ Butter
  • 1/2 tsp Coriander Seeds/ Dhaniya Beej
  • as per taste Salt/ Namak

Instructions

  • Take colocasia / arbi first. Put the colocasia / arbi in the cooker and add water.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker’s lid and put it on the gas.
  • Allow a whistle in the cooker.
  • If the colocasia / arbi is too stiff then apply two whistles.
  • When the pressure in the cooker comes out, remove the peel of the colocasia / arbi.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • And cut the colocasia / arbi into slices.
    And cut the arbi into slices.
  • Take 1/2 teaspoon cumin / jeera .
    Take 1/2 teaspoon cumin / jeera .
  • Take 2 to 3 cloves and grind them.
    Take 2 to 3 cloves and grind them.
  • Take 1/2 teaspoon coriander / dhaniya seed.
  • Chop green chilies finely.
    Chop green chilies finely.
  • If you have carom, then take a carom / ajwain leaf.
    If you have celery, then take a carom / ajwain leaf.
  • Cut the carom / ajwain leaf.
    Cut the carom / ajwain leaf.
  • It doesn’t matter if there is no celery leaf.
  • Take half a teaspoon of celery seeds.
    It doesn't matter if there is no celery leaf. Take half a teaspoon of celery seeds.
  • Take 2 red chili peppers.
    Take 2 red chili peppers.
  • Take 200 grams of curd and beat it well.
  • Put kadhai/pan on the gas.
    Put kadai / pan on the gas.
  • Add desi ghee in the kadai / pan.
    Add desi ghee in the pan.
  • When the oil is hot, add cumin seeds in the oil.
    When the oil is hot, add cumin seeds in the oil, when the cumin starts crackling, add celery.
  • When the cumin starts crackling, add carom seeds.
    When the cumin starts crackling, add carom seeds.
  • If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
    If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
  • When the green chillies fry lightly.
    When the green chillies fry lightly. Then add turmeric powder.
  • Then add turmeric powder.
    Then add turmeric powder.
  • Turmeric will be cooked in 10 seconds.
    Turmeric will be cooked in 10 seconds.
  • Now add chopped colocasia / arbi.
    Now add chopped colocasia / arbi.
  • Add colocasia / arbi to the spices.
    Add colocasia / arbi to the spices.
  • Allow the colocasia / arbi to fry.
    Allow the colocasia / arbi to fry.
  • And reduce the flame to medium.
  • And let the colocasia / arbi fry for 5 minutes.
  • When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
    When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
  • Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
    Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
  • Stir the colocasia / arbi with a spoon so that the curd does not break.
    Stir the colocasia / arbi with a spoon so that the curd does not break. Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • When the gravy starts boiling, add 100 grams of water to the gravy.
    When the gravy starts boiling, add 100 grams of water to the gravy.
  • If you want to increase gravy, then you can add water according to your taste.
  • Now turn the flame on high.
  • And stir the gravy with a spoon.
  • Cook the gravy till it boils.
  • When the gravy starts boiling then add red chili powder in the gravy.
    When the gravy starts boiling then add red chili powder in the gravy.
  • Also add salt as per taste.
  • Turn down the flame to low.
  • Let the curry cook on low heat for 5 minutes.
  • Add green coriander leaves to the curry.
    Add green coriander leaves to the curry.
  • Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
    Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
  • Yogurt can be eaten with poori as well.

Video

Notes

  1. One of the many yogurt benefits is that it helps improve your digestion.
  2. Yogurt can strengthen your immune system.
  3. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  4. It also contains phosphorus which combines with calcium to promote bone growth.
  5. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  6. Yogurt helps to relieve anxiety and stress.
  7. Yogurt can help to lose weight.
  8. Yogurt enhances skin texture.
  9. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  10. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  11. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  12. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can try below chutney’s with Yogurt Arbi/ Dahi Arbi …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

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baigan bharta
Baingan Bharta / Mashed Egg Plant
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5 from 1 vote

Baingan Bharta / Mashed Egg Plant

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.
Course Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 37kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Plate
  • Knife

Ingredients

  • 1 Unit Brinjal / Baigan, weight should be approx 200 grams
  • 1 Unit Big Onion/ Bada Pyaz, Chopped finely
  • 2 Unit Big Tomato / Bada Tamatar, Chopped finely
  • 1 Unit Green Chili / Hari Mirch, Chopped finely
  • 1 inch Ginger / Adrak, Chopped finely
  • 4 clove Garlic / Lahsun, Chopped finely
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Dry Mango Powder/ Amchur Powder
  • as per taste Salt / Namak
  • 3 tsp Oil / Tel

Instructions

  • Take an eggplant to make brinjal bharta. Wash the brinjals.
    Take an eggplant to make brinjal bharta.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
    Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
    Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
  • Now place the brinjals on an iron plate.
  • Now place the brinjals on an iron plate.
  • And cook the eggplants.
    And cook the eggplants.
  • And cook the eggplants.
  • Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
  • When the eggplant is cooked, its skin will start to get lighter.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is half cooked, push the garlic inside the eggplant.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is cooked, its skin will start to peel lighter.
  • Now remove the eggplant from the gas.
    Now remove the eggplant from the gas.
  • When the eggplants become slightly cold cut off the top of the brinjal.
    When the eggplants become slightly cold cut off the top of the brinjal.
  • And remove the eggplant peel.
  • Remove the peel of the brinjal. No peel should be avoided at all.
  • Throw the eggplant peel.
  • After this, make a knife incision in the brinjal.
    After this, make a knife incision in the brinjal.
  • If there are seeds in the brinjal, remove the seeds with the help of a spoon.
    If there are seeds in the brinjal, remove the seeds with the help of a spoon.
  • When the seeds are out, mash the brinjals with the help of a spoon.
    When the seeds are out, mash the brinjals with the help of a spoon.
  • Now finely chop the onion.
    Now finely chop the onion
  • Finely chop tomatoes.
    Chop a tomato into small pieces
  • Cut 1 inch ginger into slices. Also cut green chilies.
    Cut 1 inch ginger into slices.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 3 tsp oil in the kadai / pan.
    Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot, add cumin seeds to it.
    When the oil is hot, add cumin seeds to it
  • When the cumin starts crackling add asafoetida to it.
    When the cumin starts crackling add asafoetida to it.
  • Then add green chili.
    Then add green chili.
  • Then add chopped onions.
    Then add chopped onions.
  • Add chopped ginger too.
  • Fry onion. When the onion turns light brown.
    Fry onion. When the onion turns light brown.
  • Then add chopped tomatoes, Now mix tomatoes.
    Then add chopped tomatoes, Now mix tomatoes.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
    Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
  • Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
    Now cook tomatoes and onions with spices.
  • Then add mashed eggplant.
    Then add mashed eggplant.
  • Mix the eggplant with the spices.
    Turn down the flame to medium,
    And cook for 3 minutes.
    Keep stirring the brinjals in between.
    Mix the eggplant with the spices
  • After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
    After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
  • Cook for 2 more minutes.
    And finally, add chopped coriander.
    Cook for 2 more minutes. And finally add chopped coriander, And cook for 1 minute.
  • And cook for 1 minute.
    And cook for 1 minute.
  • And serve with roti or paratha.
    And serve with roti or paratha.

Video

Notes

  1. If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
  2. 100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
  3. With this, the problem of insomnia is overcome and the body’s immunity increases.

Kheera Raita / Cucumber Raita

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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. Pudina Raita / Mint Raita / पुदीना रायता
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Boondi Raita / बूंदी रायता

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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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