COOL CURD CUCUMBER RICE

INGREDIENTS

1 cup carrots, grated

1/4 cup chopped coriander

salt to taste

1 cup cooked rice, cooled

2 cup fresh curds (yoghurt)

1/2 cup cucumber, washed and chopped (unpeeled)

FOR THE TEMPERING

1 teaspoon cumin seeds (jeera)

2 green chillies, slit

1/2 teaspoon asafoetida (hing)

6 curry leaves

1 tablespoon oil

FOR THE GARNISH

3 tbsps. chopped corriander

METHOD

In a pan, heat the oil and add the cumin seeds.

When they crackle, add green chillies, asafoetida, curry leaves and sauté

Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.

Garnish with Corriander and Serve

Image courtsey Google Images. In case of any objection, image will be removed

KADHI GUJRAT KI

INGREDIENTS :

3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds

METHOD:

Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.

PANEER, ALMOND CASHEW MASALA

INGREDIENTS

Onion - 1 cup, chopped
Grated coconut - 2 tbsp
Green chilies - 6
Ginger - 3 cm
Garlic - 10-12 flakes
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Almonds or cashew nuts - 1 tbsp
Cardamoms - 3
Oil or ghee - 3 tbsp
Shelled green peas - 3 cup
Tomato puree - ½ cup
Thick coconut milk - 1 cup
Salt - to taste
Coriander leaves - 2 tbsp
Beaten curds- 1 cup

METHOD

Grind ½ the onion with, green chilies, ginger,and garlic to smooth paste.
Powder coriander, cumin, poppy seeds, almonds or cashew nuts and cardamoms together.
Mix this powder with the ground paste.
Heat oil or ghee in a kadai and fry the remaining onion till dark brown.
Add the prepared masala and fry well.
Add the Paneer cubes and about 3 cups of water.
Cover and simmer for 10 mts.
Add salt and tomato puree and simmer for 2 more minutes.
Add the coconut milk, and beaten curds
Just as it begins to boil, remove from fire and mix in the coriander leaves

PANEER AND PEAS KADI

INGREDIENTS
Shelled green peas , or frozen green peas- 2 cup
Paneer cut into cubes, 2 cups
Salt - to taste
Sugar - 1 tsp
Curds - 1 ½ cup, beaten till smooth.
Coriander leaves - 2 tbsp, chopped
Chili powder - 2 tsp or to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Asafoetida - ¼ tsp
Coriander leaves - few
Ginger - 1 tsp, minced
METHOD
Heat oil in a kadai and season with Asafoetida.
Mix chilli, turmeric and coriander powders with 2 tbsp of water.
Add the masala paste and fry for few seconds.
Add about 1 cup of water and green peas.
Cover and simmer till the green peas are cooked.
Add salt and sugar, and the paneer cubes.
Simmer for 5 more minutes
Add the beaten curds and remove from fire.
Serve garnished with coriander leaves