Aloo Jeera / Potato Cumin Dry

Aloo Jeera / Potato Cumin Dry
Aloo Jeera / Potato Cumin Dry
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5 from 1 vote

Aloo Jeera / Potato Cumin Curry

Aloo jeera/ potato cumin dry recipe is everyone's choice. It is very simple and quick to make this recipe and we can eat this recipe in meal and also as alone with tea. This recipe can also be eaten in upavasa/ fasting. To make aloo jeera / potato cumin dry recipe follow given steps…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5 people
Calories 16kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Big Spoon
  • Knife/ Chaku

Ingredients

  • 200 grams Potato / Aloo
  • 1 tsp Cumin / Jeera
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 2 tsp Oil / Desi Ghee/ Butter
  • 2 tsp Lemon Juice / Neembu Juice
  • as per taste Salt

Instructions

  • First put 200 grams of potato in the pressure cooker. Give two whistle in the pressure cooker. After that switch off the gas. Open the pressure cooker once pressure release from the cooker gas.
  • Peel the potatoes and cut potatoes in small pieces.
    peel the potatoes and cut potatoes in small pieces.
  • Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
    Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
  • Add 3 tsp of oil/ desi ghee/ butter. Once oil/ desi ghee/ butter become hot, add 1 tsp of cumin seed in it.
    Add 3 tsp of oil/ desi ghee/ butter.
  • When cumin starts crackle, add chopped potato in it.
    When cumin starts crackle, add chopped potato in it.
  • Stir potato with the help of spatula.
    Stir potato with the help of spatula.
  • Add salt in the potato as per taste.
    Add salt in the potato as per taste.
  • Properly mix salt in the potatoes.
    Properly mix salt in the potatoes.
  • Fry potatoes.
    Fry potatoes.
  • Close the lid of fry pan/ wok/kadhai.
    Close the lid of fry pan/ wok/kadhai.
  • Now reduce the flame to medium.
  • Open the lid after 2 minute.
  • Stir potato again with spatula.
    Stir potato again with spatula.
  • If you want more crispy, you can fry more for couple of minutes.
  • Once potatoes are fried then add 2 tsp of lemon juice in it and mix with potato.
  • In the last add chopped coriander leaves.
    In the last add chopped coriander leaves.
  • Mix with fried potatoes.
    Mix with fried potatoes.
  • Cumin Potato/ Aloo Jeera is ready.
  • Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.
    Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
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5 from 1 vote

Potato Tomato Pea Kadhai Gravy/ Aloo Tamatar Matar Kadhai Sabji

Potato, tomato pea vegetable can be eaten in any season, because potato, tomato is available in every season and if peas are not coming in the market then frozen peas are a good option in the market nowadays. Therefore you can use frozen peas. Eat Potato Tomato Pea Kadhai Curry Recipe with roti, paratha, and puri, This curry is very tasty and delicious. Along with this, this curry is delicious to eat and also can be prepared instant.
Follow the below method step by step to make potato tomato peas kadhai curry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine American, Chinese, Indian, Italian, Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 30 rupee

Equipment

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

Ingredients

  • 2 unit Potato / Aloo
  • 3 unit Tomato / Tamatar
  • 1/2 cups Green Peas / Hari Matar, or 80 grams of peas
  • 1 unit Onion / Pyaz
  • 6 cloves Garlic / Lahsun
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 unit Whole Red Chily / Lal Mirch
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder, Optional
  • 1 tsp Raw Mango Powder/Amchur Powder
  • 1 unit Green Chili / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 pinch Asafoetida / Heeng
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti, Chopped
  • as per taste Salt / Namak

Instructions

  • With 2 potatoes, peel the potatoes and wash them.
    Cut the potatoes into long slices.
    With 2 potatoes, peel the potatoes and wash them. Cut the potatoes into long slices.
  • Cut 1-inch ginger into fine slices.
    Take one inch of ginger and finely chop the ginger.
  • Finely chop 1 green chili.
    Finely chop the green chilies.
  • Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
    Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
  • Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
    Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
  • Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
    Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
  • Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
    Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
  • Put a kadhai/ fry pan on the gas. Turn the flame on high.
    Put the gas on the kadhai/ fry pan.
  • Add 2 teaspoons of oil in the kadhai/ fry pan, if you are not using nonstick kadhai/ fry pan, then put 3 spoons of oil in the kadhai/ fry pan.
    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 oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, add sliced ​​ginger slices, one pinch of asafoetida/ heeng to the oil.
    When the cumin starts crackling, add sliced ​​ginger slices to the oil.
  • After this put the chopped green chilies in the kadhai/ fry pan and fry.
    After this put the chopped green chilies in the kadhai/ fry pan and fry.
  • Then add the ground spices in the kadhai/ fry pan.
    Then add the grinded spices in the kadhai/ fry pan.
  • After this add one spoon turmeric powder.
    After this add one spoon turmeric powder.
  • Fry the spices.
    After this add one spoon turmeric powder.
  • Fry the spices with a spoon.
    Fry the spices with a spoon.
  • Fry the masala until oil starts separating from the masala.
    Fry the masala until oil starts separating from the masala.
  • When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
    When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
  • Mix the potatoes well in the spices, add salt as per taste.
    Mix the potatoes well in the spices, add salt as per taste, fry the potatoes for a minute.
  • Fry the potatoes for a minute.
    Fry the potatoes for a minute.
  • Put a glass or about 250 ml of water in the kadhai/ fry pan.
    Put a glass or about 250 ml of water in the kadhai/ fry pan.
  • Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
    Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
  • Turn down the flame.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes.
  • Mix the curry with a spoon and now press the potato by hand to see if the potatoes have cooked.
  • If the potatoes are not cooked, cover the plate again. Keep the flame on low.
  • After 2 to 3 minutes, remove the plate again and check the potatoes, if the potatoes are cooked then put peas in the kadhai/ fry pan.
  • Add the green peas to the curry.
    Add the green peas to the curry.
  • Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
    Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
  • Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
    Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
  • If you feel less water then increase the amount of water to increase the stock, but do not add too much water.
  • Keep the flame on low.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes, add chopped coriander in the kadhai/ fry pan and add half or quarter teaspoon red chili powder with it.
  • If you want, you can also add garam masala.
    If you want, you can also add garam masala.
  • Add chopped coriander in the kadhai/ fry pan.
    Add chopped coriander in the kadhai/ fry pan.
  • And add half or quarter teaspoon red chili powder with it.
    And add half or quarter teaspoon red chili powder with it.
  • Add half a teaspoon of Amchur powder along with it,
    Add half a teaspoon of Amchur powder along with it,
  • Add all the spices well and cover the plate again.
    Add all the spices well and cover the plate again.
  • Allow the curry to cook on low heat for 3 minutes.
  • Remove the plate after 3 minutes.
    Remove the plate after 3 minutes.
  • Transfer potato tomato peas curry is ready.
  • Transfer potato tomato peas curry recipe in the bowl.
    Transfer potato tomato peas curry recipe in the bowl.

Notes

You can also try potato tomato dry recipe….
Potato tomato dry recipe

Boiled Potato Tomato Pea Dry Recipe/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
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5 from 1 vote

Boiled Potato Tomato Pea Curry/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Dry vegetable of boiled potato tomato pea is very good for poori, potato tomato dry vegetable can also be eaten with paratha or roti.
Follow the steps given below to make dry vegetables of boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 55kcal
Cost 20 rupee

Equipment

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

Ingredients

  • 4 unit Potato/ Aloo
  • 2 unit Tomato / Tamatar
  • 1/2 cup Green Peas/ Hari Matar
  • 2 tsp Oil
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1/4 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Raw Mango Powder/ Amchur Powder

Instructions

  • To make potato tomato pea dry vegetable, take an onion and finely chop the onion.
    Take a big onion, finely chop the onion.
  • Take two tomatoes, finely chop the tomatoes.
    Finely chop tomatoes.
  • Finely chop a green chili.
    Take 2 green chili and chop it finely.
  • Put half a cup of peas in a pot and boil it. Once pea boils, strain water from it and place it in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • 4 Put the potatoes in a pressure cooker with water, boil the potatoes.
  • When the potatoes boil, peel the potatoes. Mash boiled potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Mash the potatoes lightly.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    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 oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, then break a red chili and add it.
  • After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
    After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
  • Fry the onion and green chilies until light brown.
  • Then add chopped tomatoes to the kadhai/ fry pan.
    Then add chopped tomatoes to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Add some salt to the tomatoes, cook the tomatoes.
  • Then pour boiled peas in the pan.
    Then pour boiled peas in the pan.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder.
  • Mix turmeric powder, coriander powder to tomatoes.
    Mix turmeric powder, coriander powder to tomatoes.
  • After this, cover the lid on the kadhai/ fry pan.
    After this, cover the lid on the kadhai/ fry pan.
  • Remove the lid of the kadhai/ fry pan after 2 minutes.
  • Stir the tomatoes with a spoon.
    Stir the tomatoes with a spoon.
  • When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Mix the potatoes well with tomatoes and peas.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Add salt to the vegetable.
  • After this add 1/4 teaspoon red chili powder and 1/4 teaspoon amchur powder.
  • Fry the vegetable for 2 to 3 minutes.
    Fry the vegetable for 2 to 3 minutes.
  • Now boiled potato tomato pea sabzi is ready.
  • Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
    Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.

Notes

You can also try…
Potato tomato pea Kadhai Curry

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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