Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Take out the cauliflower potato dry vegetable in a separate bowl.
Take out the cauliflower potato dry vegetable in a separate bowl.
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5 from 1 vote

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Potato cauliflower dry recipe is very tasty to eat, This recipe is good for weight loss.
To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, follow the steps given below…
Course Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 35kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula
  • Knife

Ingredients

  • 250 grams Cauliflower
  • 1 Unit Big Potato / Bada Aloo
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Onion / Pyaz
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder, optional
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 1/2 tsp Cumin Seed / Jeera
  • as per taste Salt / Namak

Instructions

  • To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, take 250 grams of
    cauliflower.
    Take a vessel, put some water in the vessel, add some salt to the water. 

    After this take about 250 grams of cauliflower.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed. 

  • After that remove the cauliflower from hot water and wash it with clean water. 

  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small. 

  • After this take a potato, the potato should be big.
    Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a medium-sized onion.
    After this take 2 medium-sized onions. Finely chop the onion.
  • Take 60 grams or half a cup of green peas.

  • Put the peas in a pot and boil it well with water.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • When the peas boil, remove them from the water and keep them in a separate bowl.
    Drain water from peas and keep in a bowl
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty. 

  • The method of making every vegetable is different, which oil we use to make it, is also important. 

  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil. 

  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil. 

  • Cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
  • Fry the onion.
    Fry the onion.
  • Then add chopped green chili to the kadhai/ fry pan.
    Then add chopped green chili to the kadhai/ fry pan.
  • Then add chopped potatoes.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • After that add 1 tsp of ginger garlic paste.
    After that add 1 tsp of ginger garlic paste.
  • Mix ginger garlic paste with potato.
    And later add chopped cauliflower along with it.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
  • Open the plate of kadhai/ fry pan again after 2 to 3 minutes. 

  • And press the cabbage and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula. 

  • After this, cover the plate again. 

  • Keep the flame on low. 

  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not. 

  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
  • Put half a teaspoon of red chili powder in the kadhai/ fry pan, you can increase
    or decrease the quantity of red chili powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Mix all the spices well.
    Mix all the spices well.
  • Cover the kadhai/ fry pan with the plate.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan after 2 minutes.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well
    with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.

    Fry the vegetable while stirring for a minute.

  • Cauliflower potato dry vegetable is ready.
  • Take out the cauliflower potato dry vegetable in a separate bowl.
    Take out the cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on cauliflower potato dry vegetable.

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Cook spinach well.
Cook spinach well.
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5 from 1 vote

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
To make spinach tomato potato dry vegetable follow the given method step by step …
Course Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 27kcal
Cost 20 rupee

Equipment

  • Kadhai / Frying Pan
  • Plate
  • Spatula
  • Knife
  • Bowl

Ingredients

  • 300 grams Spinach / Palak
  • 1 unit Potato / Aloo
  • 1 unit Tomato / Tamatar
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1 unit Red Chilli / Lal Mirch
  • 0.5 inch Ginger / Adrak
  • 1 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/4 tsp Red chili / Lal Mirch Powder
  • as per taste Salt / Namak

Instructions

  • Spinach Potatoes To make dry tomato vegetables, take about 300 grams of spinach.
    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach, there are insects in the spinach, so wash the spinach with warm.
    Heat water in a pan or a pot.
  • Take water in a vessel, heat the water, when the water becomes hot.
  • Then put spinach in the pot. Allow the spinach to stay in hot water for 10 minutes.
    Add spinach in hot water.
  • After 5 minutes remove the spinach from the hot water.
  • Remove the water from the spinach thoroughly.
    Remove the water from the spinach thoroughly.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Finely chop an onion.
    Take a big onion, finely chop the onion.
  • Finely chop one chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a potato.
    Take one potato and peel the potato.
  • Finely chop a tomato.
    Cut tomatoes into small pieces.
  • Put a kadhai/ frying pan on the gas.
    Put a kadhai/ frying pan on the gas.
  • Keep the flame on medium.
  • Put 2 tablespoons of oil in the kadhai/fry pan.
  • When the oil in the pan becomes hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add the red chilies to the oil.
    When the cumin seeds crackle, add the red chilies to the oil.
  • After this, add chopped onions in the pan, along with half-inch chopped ginger.
    After this, add chopped onions in the pan, along with half-inch chopped ginger.
  • Add chopped green chili.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • When the onion is fried, add chopped potatoes in the kadhai/fry.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • Add half a teaspoon of turmeric powder along with it.
    Add half a teaspoon of turmeric powder along with it.
  • Turn down the flame to low.
  • Now cover the potatoes with a plate.
    Now cover the potatoes with a plate.
  • Open the potato plate after 4 minutes.
    Open the potato plate after 4 minutes.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
    When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • Cook tomatoes well with potatoes.
  • Add a little salt.
  • Mix the salt well with the tomatoes.
  • After this, cover the tomatoes with a plate.
    After this, cover the tomatoes with a plate.
  • Leave the plate covered for 2 minutes.
  • Remove the plate from the pan after 2 minutes.
    Remove the plate from the pan after 2 minutes.
  • Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
    Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
  • Mix the spinach well with tomatoes and potatoes.
    Mix the spinach well with tomatoes and potatoes.
  • Add a little salt, take care not to add too much salt, as the spinach will cook and remain a bit.
  • Now cover the spinach kadhai/ fry pan with a plate.
    Now cover the spinach kadhai/ fry pan with a plate.
  • Turn down the flame to low.
  • Open the plate of kadhai/ fry pan after 4 minutes.
    Open the plate of kadhai/ fry pan after 4 minutes.
  • If water starts pouring in the spinach, fry the spinach further.
  • Fry the spinach for 2 to 3 minutes.
  • Allow spinach water to dry.
    Allow spinach water to dry.
  • When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
    When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
  • Cook spinach well. In the last add 1 tsp of desi ghee, it will give very nice taste to the recipe.
    Cook spinach well.
  • After 2 minutes spinach potato is ready to be a dry tomato vegetable.
    Cook spinach well.
  • Take out the dry spinach potatoes tomato dry recipe in a bowl.
  • Eat spinach potato tomato dry vegetable with roti, paratha and puri.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
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5 from 1 vote

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
To make spinach potato dry recipe, follow the steps given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 23kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula/ Chamcha
  • Knife
  • Plate

Ingredients

  • 250 grams Spinach / Palak
  • 1 unit Potato / Tomato
  • 1/2 tsp Cumin Seed / Jeera
  • 1/4 tsp Red Chili / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Katai Powder
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1 tsp Desi Ghee

Instructions



  • Take 300 grams of spinach to make dry spinach potato vegetable.






    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach.
  • There may be bugs in green vegetables, so put the green vegetables in hot water for a while.
  • Heat water in a pan or a pot.
    Heat water in a pan or a pot.
  • Add half a teaspoon of salt to the water.
  • Add spinach in hot water.
    Add spinach in hot water.
  • Allow the spinach to stay in the water for 5 minutes.
  • Remove the spinach from the water after 5 minutes.
  • Squeeze out all the water from the spinach.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Take one potato and peel the potato.
  • Take 2 or 3 potatoes if you want.
  • Chop the potatoes finely.
    Take one potato and peel the potato.
  • Take 5 cloves of garlic, peel them and chop them.
    Take 5 cloves of garlic, peel them and chop them.
  • Now put the kadhai/fry pan on the gas.
  • Keep the flame on medium.
  • Add 2 teaspoons of oil to the kadhai/fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to
    the oil.
  • When the cumin starts crackling, add chopped garlic.
    When the cumin starts crackling, add chopped garlic.
  • After that break red chili and pour it.
    After that break a red chilli and pour it.
  • When cumin starts crackling, add chopped potatoes in the pan.
  • When cumin starts crackling, add chopped potatoes in the
    pan.
    When cumin starts crackling, add chopped potatoes in the pan.
  • Then add half a teaspoon of turmeric powder.
    Then add half a teaspoon of turmeric powder.
  • Mix turmeric properly in potato.
  • Cover the potatoes with a plate.
    Cover the potatoes with a plate.
  • Turn down the flame.
  • Potatoes should cook quickly, so place a heavy vessel on the plate of the kadhai.
  • Open the plate of kadhai after 4 minutes.
    Open the plate of kadhai after 4 minutes.
  • The potato must have been cooked by now if the potato is not cooked, cook the potato.
  • When potatoes are cooked, add chopped spinach to the potatoes.
    When potatoes are cooked, add chopped spinach to the potatoes.
  • Add salt to the vegetable as per taste.
  • Mix the spinach with the potatoes.
    Mix the spinach with the potatoes.
  • Allow the gas to slow down.
  • Cover the kadhai/fry pan with a plate.
    Cover the kadhai/fry pan with a plate.
  • And place some heavy utensils on the plate, so that the
    spinach cooks quickly.
  • Open the plate of kadhai/fry pan after 4 minutes.
    Open the plate of kadhai / fry pan after 4 minutes.
  • And cook the spinach, maybe the spinach may release water.
  • Stir the spinach potato vegetable with a spoon.
  • And cook uncovered for 3 to 4 minutes.
  • When the vegetable water dries, then add 1/4 teaspoon red
    chili powder to the vegetable. Add half a teaspoon of raw mango powder with it.
    When the vegetable water dries, then add 1/4 teaspoon red chili powder to the vegetable. Add half a teaspoon of Amchur powder with it.
  • And fry the vegetable for 2 to 3 minutes and add one spoon
    of desi ghee in the last.
  • Adding desi ghee will change the vegetable test and the
    vegetable will taste very tasty.
  • If you do not want to add desi ghee, do not add desi ghee.
  • Eat a dry spinach potato vegetable with roti, paratha, puri.
    And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Bottle Gourd Raita / लौकी का रायता

Serve Bottle gourd raita with dal, rice or paratha, and roti.
Bottle Gourd Raita / लौकी का रायता
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5 from 2 votes

Bottle Gourd Raita / लौकी का रायता

Bottle  Gourd is very beneficial for health and also smoothen stomach.
Bottle Gourd raita is very tasty to eat and it is also very easy to make this raita.
Follow the method given below to make Bottle gourd raita …
Course Indian, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People
Calories 0.098kcal
Cost 20 rupee

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

  • 100 grams Bottle Gourd / Lauki
  • 100 grams Curd / Yogurt / Dahi
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Salt / Namak

Instructions

  • Peel the gourd to make gourd raita.
    Peel the gourd to make gourd raita.


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


  • Pour the chopped Bottle gourd into the cooker and add half a cup of water.






    Pour the chopped Bottle gourd into the cooker and add half a cup of water.


  • Add 1/4 teaspoon salt to the cooker.








  • Close the cooker and wait for 2 whistles to come.






    Close the cooker and wait for 2 whistles to come.
  • Take a masher.
    Take a masher.


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


  • Put the pan on the gas and put a spoon of cumin seeds in the pan.






    Put the pan on the gas and put a spoon of cumin seeds in the pan.
  • Put the pan on the gas and put a spoon of cumin seeds in the pan.


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


  • When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make a coarse powder.






    When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make coarse powder.


  • Take out the powder in a bowl and keep it aside.






    Take out the powder in a bowl and keep it aside.


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


  • After this, add coarsely ground cumin, black pepper to the curd.






    After this, add coarsely ground cumin, black pepper to the curd.


  • Add a small amount of red chili powder if you want.








  • If salt is less then add black salt and mix.






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








  • Serve Bottle gourd raita with dal, rice or paratha, and roti.






    Serve Bottle gourd raita with dal, rice or paratha, and roti.

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
 
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