Cucumber Raita

This cool yoghurt salad is the perfect for hot & spicy food.  Especially, it taste delicious with biryanis.  Addition of raisins makes this raita more tasty from the regular method.  Amma makes this very often during the peak summer days.  Even now I try to add this in my regular menu during summer.  Very cool & refreshing salad perfect partner for hot Indian dishes.

Ingredients :

1. Cucumber - 1 medium sized 
2. Curd / yoghurt - 1 cup
3. Salt to taste
4. Raisins - 1 tbsp

Direction to cook :

1.   Peel the skin & grate the cucumber.  Press the cucumber through a strainer to remove some of the water.

2.   Combine the other ingredients & refrigerate it.

Serve cool.

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Vegetable pulav

My comfort dish & the best way of adding the vegetable intake in the daily routine.   Very quick & simple to make.  I use store bought coconut milk for this preparation, so I diluted the thick milk to thin consistency by adding little water to it.  Green chillies brings the spicy taste to the dish.  I like to serve it with raita &  kuruma.  Any kind of seasonal vegetables can be used for this dish.  It taste yum :)

Ingredients :

1. Basmati Rice - 1 cup
2. Oil - 1 tbsp
3. Ghee - 1 tbsp
4. Cinnamon stick - 1 no
5. Cloves - 3 nos
6. Cardamom - 2 no
7. Bay leaf - 1 no
8. Onion - 2 nos
9. Green chillies - 4 to 5 nos
10. Mint leaves - 1/4 cup
11. Corriander leaves - 1/4 cup
12. Ginger garlic paste - 1 tbsp
13. Vegetables (Carrot, beans, cauliflower, potato, green peas) - 1/2 cup
14. Salt to taste
15. Coconut milk - 11/2 cup
16. Lemon juice - 1 tbsp
17. Cashewnuts (roasted) for garnishing

Direction to cook :

1.   Heat 1 tbsp of ghee & roast the basmati rice slightly.  Keep aside.

2.   Heat oil in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, bay leaf, green chillies & chopped onions.  Saute till tender.

3.    Add ginger garlic paste, mint leaves & corriander leaves.

4.    Add chopped vegetables & salt to taste.  Cook till tender.

5.   Add  coconut milk, lemon juice & the basmati rice.  Cook till done.

6.   Garnish with roasted cashewnuts.

Serve with raita.

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Potato Masala (poori masala)

Simple & spicy curry made with smashed potatoes often served with dosa, chapathi or poori.  Any leftovers can be used as a stuffing inside the samosa or as the breakfast sandwiches.  Potato masala occupies the most prominent role in the south indian breakfast menus at home, hotel & in celebrations.  Its been little long time wish for my DH to serve him complete breakfast like dosa, potato masala, chutneys, sambar & vada for any weekends.  Hope I bring his dreams true shortly :)  

Ingredients :

1. Potato - 2 large sized
2. Oil - 1 tbsp
3. Channa dal - 1 tsp
4. Mustard seeds - 1 tsp
5. Finely chopped ginger - 1 tsp
6. Green chillies - 3 to 4 nos
7. Curry leaves - 1 tbsp
8. Onion - 2 nos
9. Tomato - 1/2 
10. Green peas (or) carrot - little less than 1/4 cup (optional)
11. Turmeric powder - 1/4 tsp
12. Chilly powder - 1/2 tsp (optional)
13. Cashewnuts (roasted) - 1 tbsp
14. Salt to taste
15. Corriander leaves for garnishing

Direction to cook :

1.   Boil, peel & smash the potatoes.  Add salt & chilly powder (optional) and keep aside.

2.   Heat oil in the pan, add channa dal, mustard seeds, curry leaves, green chillies, chopped ginger & onions.  Saute till tender.

3.   Add green peas (or) carrot & turmeric powder.  Cook till done.  

4.   Add tomato & smashed potatoes.  Adjust the salt.  Cook for 5 mins on low-medium flame.

5.   Garnish with corriander leaves & roasted cashewnuts.

Serve warm.

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