Tag Archives: yoghurt

BELL PEPPER RAITA (BELL PEPPER IN SPICED YOGHURT)

Remember reading about bell pepper raita a very long time ago. AT the time had not made note of any recipe, but after having tried so many items this raita seemed like an easy one to come up with. Made it simple with minimum ingredients and it turned out tasty too!

This is what you’ll need

Green bell pepper: 3tbsp (finely chopped)

Red bell pepper: 2tbsp (finely chopped)

Dahi (yoghurt): 1 cup

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Whisk the yoghurt along with salt and keep aside.

2. Chop the green chillies.

3. Heat oil in a pan and season with the mustard seeds, cumin seeds, green chillies and hing.

4. Add the finely chopped peppers and fry for a couple of minutes. Remove from heat.

5. When cooled to room temperature add the yoghurt.

6. Serve as an accompaniment with any pulao/ biryani.

Approximate preparation and cooking time: 15 minutes

Serves: 4

 

 

AMMA’S DAHI KADHI (YOGHURT DAL)

Ever since I can remember, each time Amma made this kadhi, I would be so impatient to have dinner, sometimes not even wait until dinner time. I would just grab a bowlful of this kadhi and have it piping hot. Tasted yummm, especially the garlic flavour. Personally I am not a great fan of garlic, but this kadhi I just couldn’t resist.

This is what you’ll need

Yoghurt: 100ml

Besan (gram flour): 1tbsp

Onion: 1

Tomato: 1

Green chillies: 2

Garlic: 2 cloves

Turmeric powder: a pinch

Mustard seeds: ¼tsp

Udad dal: ¼tsp

Curry leaves : Few

Salt to taste

Oil

Let’s get cooking

1. Whisk the yoghurt and besan into a smooth paste and keep aside.

2. Chop the onions, tomatoes and garlic. Slice the green chilli.

3. Heat the oil and add the mustard seeds. When it sputters, add the udad dal and curry leaves.

4. Add the chopped onions, green chilli and garlic. Sauté until the onions are transparent. Add the turmeric powder.

5. Add the yoghurt mixture along with the tomatoes, and 2 glasses of water.

6. Let the mixture come to a boil. Simmer and cook for a further 5 minutes. Add salt and serve hot with rice.

Approximate preparation and cooking time: 25 minutes

Serves: 4

Dietician’s Note

A quick and simple dal to make, with yoghurt and chick pea flour, making this dal rich in protein.

The yoghurt and tomatoes give it a soury tang, hence if the salt is omitted, can be had by patients with hypertension and other cardiovascular diseases.

For obese and over weight people skimmed milk yoghurt can be used.

Tomatoes are rich in Lycopene, Vitamin A and C. Lycopene has shown to have anti canrcinogenic properties. Onions are also known to protect against cancer, lower blood pressure, reduce heart attack thanks to the presence of phytochemicals and the flavonoid quercetin.

 

SHRIKHAND ( YOGHURT SWEET)

Shrikhand is a popular sweet dish among Maharashtrians and Gujratis, Shrikhand with puris has always been one of my favourite combinations. Usually the yoghurt that is used needs to be strained well by tying it in a muslin cloth. I used Greek yoghurt since it  is easily available here and does not require any straining because of it’s thick consistency.

This is what you’ll need

Fat free Greek style yoghurt: 2 cups

Sugar: 3/4 to 1 cup (depending on how sweet you like it)

Saffron: 8-10 strands (dissolved in 1tbsp of warm milk)

Cardamom powder: 1tsp

Let’s get cooking

1. Whisk the yoghurt and sugar well to a smooth mixture.

2. Add the saffron and cardamom powder. Mix again.

3. Refrigerate until serving time.

4. Serve chilled with puris, chappatis or on it’s own.

Approximate preparation time: 10 minutes.

Serves: 2-3

 

DAHIWALE ALOO (POTATOES IN YOGURT CURRY)

This does not happen very often, especially in my kitchen. Then like they say there is always a first time, so I guess this was it! I opened my fridge to pick what I was going to cook today and lo and behold!!! I had run out of vegetables. Well, there always are potatoes to the rescue so made a curry with Aloo (potato) and yoghurt.

This is what you’ll need

For the potatoes

 

Boiled potatoes: 3

Yoghurt (dahi): 1 cup

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Ginger: 1/2tsp (grated)

Coriander leaves: To garnish

Salt to taste

For the seasoning

Mustard seeds: 1/2tsp

Cumin seeds: 1tsp

Methi seeds: 1/2tsp

Badishep: 1/2tsp (optional)

Whole red chillies: 4

Cinnamon: 1/2″ piece

Hing: 1/2tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Oil

Let’s get cooking

1. Boil the potatoes. Peel and cut into one inch pieces.

2. Whisk the yogurt along with the chilli powder, turmeric powder, garam masala and ginger.

3. Chop the coriander leaves finely.

4. Heat some oil in a pan and add the ingredients under seasoning.

5. Add the yoghurt and mixture stirring continuously. Cook on a low flame until the raw flavour disappears. Stirring continuously is important.

6. Add the potatoes along with the salt and bring to a boil.

7. Garnish with coriander leaves and serve hot with rice or rotis.

Approximate preparation and cooking time: 35 minutes 

Serves: 4

 

BAINGAN BHARTA (WITH DAHI) (GRILLED EGGPLANT IN A YOGURT SAUCE)

I could not remember the last time I made Baingan ka Bharta. When I made it today my 10 year old said to me please don’t feel bad Amma, but I don’t think I like this curry. It tastes burnt! Well he was not wrong, but somehow it is that grilled baigan that gives this dish the flavour! My hubbie and me feasted on it. 🙂

This is what you’ll need

Brinjals: 2

Onions: 2

Tomatoes: 2

Green chillies: 2

Yogurt: 1/2 cup

Turmeric powder: 1/4tsp

Chilli powder: 1tsp

Ginger: 1tsp (grated)

Coriander leaves: Few

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Grill the brinjal applying a little oil until soft. Let it cool. Mash and keep aside.

2. Chop the onions, tomatoes and green chillies.

3. Chop the coriander leaves and whisk the yogurt.

4. Heat the oil and add the onions and green chillies. Sauté until transparent.

5. Add the ginger, turmeric powder and chilli powder. Fry for a minute.

6. Add the chopped tomatoes and cook until pulpy.

7. Add the mashed brinjal and salt. Fry it for a couple of minutes. Add the chopped coriander.

8. Cool the brinjal and finally add whisked yogurt. Serve hot with phulkas.

Approximate preparation and cooking time: 45 minutes

Serves: 3-4

Dietician’s Note

Brinjals are an excellent food to aid in weight loss, being low in calories and fat. It is a nutrient dense food, which will help you feel full, and there are almost no calories in brinjals. Obese people love brinjal dishes as it does not add many calories to their diet.

Another important factor to note is the low sodium levels present in brinjals. Low sodium diet is beneficial to hypertensive patients. Omit the salt or replace it with a low sodium salt in this recipe.

Brinjals are also found to reduce high cholesterol levels.

The yoghurt in this recipe adds to the protein content and the minimal use of oil again makes it a good choice for dieters, diabetics and people with hyeprtension and other cardiovascular diseases.

CUCUMBER CURD RICE

This is what you’ll need

Rice: 1 cup

Curd: 1½ cups

Milk: ½ cup

Cucumber: 1 cup (grated)

Mustard seeds: ½tsp

Cumin seeds: ¼tsp

Udad dal: ¼tsp

Green chilli: 1

Curry leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Clean, wash and cook the rice until soft. Set aside to cool.

2. Grate the cucmber and add finely chopped green chilli and salt to it.

3. In a pan heat the oil and add the mustard seeds, cumin seeds, udad dal and curry leaves.

4. Whisk the curd and milk together and add it to the rice.

5. Add the cucumber and the seasoning to the rice and mix well.

6. Serve with papad and pickle.

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