Jhatpat Raita - Vegetable Raita

This is a super duper Easy recipe. This raita can be prepared in minutes.

In today's recipe the main ingredient is Yoghurt . Its also know as Curds or Dahi. Yoghurt has many health benefits which makes it a dietary staple in many countries including India.

Yoghurt is rich in Calcium, Potassium, Iodine, Phosphorus, Vitamins B2, B5, B6, B12 and protein. Its truly a wonder food.

Yoghurt prevents osteoporosis, reduces hypertension, boosts your immune system, prevents yeast infections, helps cure ulcers and helps your digestive system. It even cures bad breath. Also we have our age old remedies where yohurt is used to treat many skin and hair problems.

Ingredients:
1) 2 cups yoghurt
2) 1 cup finely chopped onion
3) 1/2 cup finely chopped cucumber
4) 1/2 cup finely chopped tomato
5) 2 tablespoons finely chopped Cilantro
6) 2 green chillies finely chopped
7) Raita Masala or Chat Masala to taste.

Preparation:
1) Whisk the yogurt in a bowl and add onions, tomato , cucumber and green chillies. Mix it well.
2) Season with Raita/Chat Masala/Salt. Garnish with Cilantro.
2) Ready to serve.

You can serve this with Biryani, Pulao or any spicy non-vegetarian food . You could serve this with Parathas too.

Dal Makhani - Maa ki Dal

Dal Makhani is very nutritious . Its also called " Maa ki dal" . My mom used to make this when we were kids when the weather got a little cooler. Making this dal brings back childhood memories. Now I want to make this for my kids. This dal also reminds me of the dhaba food. The slow cooked food which was simply delicious.

This is my mother's recipe. I'm happy to share my Maa ki dal with you.

Ingredients :

• 1 1/2 cup Whole Black Urad dal
•  1/2 cup Chana dal
•  1/2 cup Rajma
•  1 cup finely chopped onion
•  4-5 cloves of garlic chopped
•  1 inch piece of ginger chopped
•  2-3 cloves
•  4-5 black peppercorns
•  4-5 green chillies slit
•  1 1/2 cups tomatoes chopped
•  1/2 teaspoon turmeric powder
•  1 teaspoon red chilli powder
•  1 teaspoon Garam Masala
•  1/2 teaspooon Cumin seeds
•  pinch of hing(asafoetida)
•  Salt to taste
•  3 tablespoon oil
•  2 tablespoon butter
•  freshly chopped Cilantro for the garnish

Preparation :

•  Combine Black Urad dal, Chana dal and Rajma with water and soak it overnight. Now if you are pressed for time you could do the quick substitute for soaking. Soak these dals in boiling hot water for about 30 -40 minutes. Keep it covered.
•  Now pressure cook the mixed dals along with salt, turmeric, chopped garlic , ginger , cloves ,peppercorns and about 5-6 cups of water. Cook till dal is cooked . I would say about 6-7 whistles.
•  Heat oil in a pan. Add Cumin. Once Cumin splutters add hing. Add the onion and saute till golden brown. Add the tomatoes and green chillies and fry till the oil leaves the masala.
•  Add red chilli powder . Mix well. Fry for about a minute or two and add the boiled dal mix. Bring it to a boil. You could add a little water as this dal thickens quickly. Let it simmer for about 10-15 minutes. This is a slow cooking dal preparation. The slower you cook the tastier it gets. Add Garam Masala ,butter and the chopped Cilantro. Simmer for another 2-3 minutes.
•  Ready to serve with  Cumin (Jeera )Rice , Parathas, Phulkas , Naan or Kulcha . It also tastes good with garlic bread.

Green Chutney - Cilantro Chutney

Green Chutney is one of the most popular Indian condiment. It goes well with Samosas, Pakodas, Dhokla, Batata Vada to name a few. It could be used as a dip or even a spread, like the Chutney sandwich. Whichever way you use it, it is an integral part of our Indian cuisine.

Ingredients:

1) 2 cups freshly chopped Cilantro/Coriander

2) 1/4 cup chutney Chana or Dalia dal

3) 6-8 green chillies

4) 1/2 inch Ginger

5) Salt to taste.

6) Juice of one lemon.

Preparation.

1) Combine all ingredients in a Blender.

2) Blend until smooth.

3) Ready to use and refrigerate.

Note: You could also use 1/4 cup freshly chopped mint leaves. Adding lemon or lime juice is a must as it helps the chutney to preserve its bright green colour.

Beetroot Soup - Borscht

Borscht also borsht or borshch is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. There are numerous variations for preparing Borscht. Beetroot is the one main Ingredient which is common in all the different varieties of Borscht.

Since Beetroot has so many health benefits I am always happy to use it in my recipes. It has a bunch of antioxidants which help fight diseases. Its a great source of fiber. Also said to have anti-carcinogenic properties in the red coloring matter. Also drinking beetroot juice helps lower blood pressure and also helps the digestive system.

Ingredients:

1) 2 cups Beet cut into julienne strips

2) 1/4 cup Carrots cut in julienne strips

3) 1/4 cup Potatoes cut in julienne strips

4) 1 cup Cabbage finely shredded

5) 3/4 cup onions finely chopped

6) 1 cup tomatoes finely chopped

7) 2-3 cloves of garlic finely chopped

8) 2 1/2 cups chicken stock/vegetable stock/Water

9) 2 tablespoon butter

10) 2 tablespoon red wine vinegar

11) Salt and black pepper to taste

12) Sour cream for the garnish

13) Dill freshly chopped (optional)

Preparation :

1) Heat butter in a pan. Add onions and garlic and saute till golden brown.

2) Add the cabbage and fry for about 2-3 minutes.

3) Add the Chicken stock/vegetable stock, beets, tomatoes, carrots, potatoes and Vinegar.

4) Season with salt and pepper.

5) Bring it to a boil and cook covered and allow it to simmer for about 30-35 minutes .

6) Serve hot and garnish with a tablespoon of sour cream and freshly chopped dill.

Carrot and Peas Oatmeal Soup

" S " is for Soup !!!!!

This is a soup enjoyed by kids and grown ups alike. I Started making this soup for my younger son when he was around 1 yr old and he's tw0 now and still likes it as well as my 6 yr old.

Ingredients:

1) 1/2 Cup Oatmeal

2) 1/4 Cup Peas

3) 1/4 Cup Carrots finely chopped or thinly sliced

4) 2 1/2 Cups Water or Vegetable Stock

5) Salt and Pepper to taste

6) 1 Tablespoon Butter

Preparation:

1) Melt Butter in a Pan. Add the carrots and peas and cook for about 5 minutes until soft.

2) Add the oatmeal and fry for a minute or two.

3) Add salt and pepper and add water.

4) Bring it to a boil and let it simmer on a slow flame for about 5 minutes.

5) Ready to be served. This is a hearty soup. Can be served as is.

I'm sending this recipe to the Cooking for kids- Veggies and Food Event hosted by Lakshmi http://http//delightsofcooking.blogspot.com/2009/11/cooking-for-kids-veggies-and-fruits.html and Sharmi http://www.neivedyam.com/

Jhatpat Vegetable Masala / Vegetable Medley

This is a super duper easy recipe. The most important thing about this recipe is, its quick and can be prepared in minutes. The term "Jhatpat" basically means quick or something in a hurry.

Now many a times when I'm pressed for time I prepare this dish. The frozen vegetables I have used in this recipe consists of carrots, corn, peas, green beans and Baby Lima Beans. You could use your choice of mixed vegetables.

Ingredients :

1) 2 cups frozen Mixed Vegetables (already chopped)

2) 1/4 cup cashew nuts

3) 1/2 cup finely chopped onion

4) 2-3 cloves of garlic freshy grated or finely chopped

5) 1 inch piece ginger grated or finely chopped

6) 1/2 cup tomatoes finely chopped

7) 4-5 green chillies slit lengthwise

8) 1/2 teaspoon turmeric powder

9) 1/2 teaspoon chilli powder

10) 1 teaspoon cumin-coriander powder

11) 1/2 teaspoon mustard seeds
12) 1-2 Whole red chillies (Optional)
13) 2 tablespoon oil
14) Salt to taste

Preparation.
1) Heat oil in a pan . Add the mustard seeds. Once they crackle, add the whole red chillies.
2) Next add the onions and saute it till golden brown followed by garlic and ginger and fry for a minute.
3) Add the cashew nuts and fry for about a minute and add the tomatoes and green chillies. Fry for about 2-3 minutes.
4) Add all our spices- turmeric powder, chilli powder, cumin-coriander powder and salt.
5) Add the mixed vegetables. Cook on medium heat covered for about 8-10 minutes. Since I'm using frozen vegetables for this recipe it should'nt take more time. If you are using fresh vegetables cook for a little longer until the vegetables are cooked.
6) Serve with Parathas, Rotis or could be served as a side dish.

Pav Bhaji

This is one of Mumbai's Popular Street food. Its a spicy and tangy blend of vegetables served with Pav (small squares of white bread).

Ingredients:

1) 3 cups chopped potatoes

2) 3 cups chopped cauliflower

3) 1/2 cup green peas

4) 1/2 cup carrots chopped

5) 1/2 cup capsicum

6) 1/2 cup canned beetroot or boiled beetroot (This is my secret ingredient)

7) 2 cups chopped tomatoes

8) 5-6 green chillies

9) 2 cups chopped onions ( 1 cup for the puree and 1 for the garnishing)

10) 3-4 cloves of garlic

11) 2 tablespoons fresh ginger

12) 1/2 teaspoon turmeric powder

13) 1/2 teaspoon Chilli powder

14) 2 tablespoons Pav Bhaji Masala

15) 4 tablespoons butter ( 1 stick)

16) 1 tablespoon oil

17) 1 tablespoon lemon concentrate or fresh lemon juice

18) Lemon wedges for the garnish

19) Freshly chopped Cilantro for the garnish

20) 16-20 burger buns or Pavs if you can get it. Tastes divine with the Pav but you could substitute it with the buns.

Preparation:

1) Pressure cook the Potatoes, cauliflower, peas, carrot and capsicum till they are soft. Do not discard the excess water.

2) While the vegetables are boiling make a puree of onion/garlic/ginger and another puree of tomatoes/green chillies.

3)Heat the oil in a pan and then add the butter. Now to this add the onion/garlic/ginger puree and saute till golden brown. Next add the tomatoes/green chillies puree and cook for 2-3 minutes.

4) Add the turmeric powder, chilli powder, Pav Bhaji Masala and salt and cook for 2-3 minutes

5) Next mash all the boiled vegetables using a potato masher and add to the pan. Add the left over water from boiling the vegetables too.

6) Now add the canned beetroot or the boiled beetroot. Let it cook for about 4-5 minutes till they are soft enough to be mashed. This will give a beautiful red color to the Bhaji and at the same time make it more nutritious.

7) Cook for another 4-5 minutes and add lemon concentrate/lemon juice. Your Bhaji is ready to be served.

For the Pav:

Heat a Large Tava and roast each side of the Pav in butter.

Serving :

Serve this delicious Bhaji with roasted buttered Pav on the side. Garnish the Bhaji with freshly chopped onions and Cilantro with Lemon wedges on the side. This recipe serves 6.

I'm sending this recipe for the Specialty Food event hosted by Simple Indian Food-An Easy Cooking Blog. This is my very first time I'm participating in an event. Very excited.

http://simpleindianfood.blogspot.com/2009/11/wyfspecialty-food-event-announcement.html