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

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

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.

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
 

Boondi Raita / बूंदी रायता

boondi raita
boondi raita
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5 from 1 vote

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. 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…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 2 People
Calories 50kcal
Cost 30 rupees

Equipment

  • Bowl
  • Whisk

Ingredients

  • 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

Instructions

  • 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.
  • Add 1/4 cup of water into the curd if the curd is very thick because boondi soaks the water from curd.
    Add few drops of water into the curd if the curd is very thick.
  • 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.
  • After that add black pepper, black salt, white salt, cumin powder and red chili powder to the curd.
    Add black pepper, black salt, white salt, cumin powder to the curd.
  • After that mix all the spices in the curd.
    After that mix all the spices in the curd.
  • In the last add coriander leaves for garnishing in the boondi raita, this step is optional.
    In the last add coriander leaves in the boondi raita.
  • Finally boondi raita is prepared. Enjoy yummy and crispy boondi.
    boondi raita

Notes

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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