Papaya Raita ( Indian Papaya curd )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my blog.

# Today we are making another healthy recipe of "Ripe Papaya" ....that is " papaya Raita."
Papaya is rich in fibre, vitamins, minerals and Anti-oxidants and improves digestion.

# papaya is the best fruit for all stomach disorders. It helps in weight loss and removes constipation.

# So those people who don't line to eat papaya....they can eat it in the form of Curry and Raita.

# Prep Time...7 minutes
# Cook Time...3 minutes
# Serving....2

#  Ingredients For papaya Raita....

1. Ripe grated papaya.. 100 gram ( 1/2 cup )
2. Thick curd....200 gram
3. Sendha salt...1/2 Tea spoon
4. Black salt....1/2 Tea spoon
5. Roasted cumin powder....3/4 Tea spoon
6. Milk...2 table spoon
7. Pinch of red chili powder.... optional

#  Method Of Making..

1. Firstly, wash and cut the papaya in length wise so that it could be grated easily in a grater.

2.  Then seperate the white thin layer of papaya with a knife.

3. Now grate it in a big holed grater so that it could get long stripes ( lacche in Hindi ).

4. Place a pressure cooker with some water on high flame and place this grated papaya in a flat plate or bowl to steam.

5. Cover the pressure cooker and take 1 or 2 whistles only.
It will take 3 minutes only.

6. Let the pressure down by itself.

7. Then open the pressure cooker and take out the plate with the help of kitchen plucker.
Let the papaya cool down completely.

8. Beat the curd well with your hand blender ( Rai ) or you can sieve it in the soup strainer.

9. Now mix steamed papaya with sendha and black salt, roasted cumin powder and a pinch of red chili powder.

10. Don't add any water.  If needed..you can add 2 spoon of cold milk.

11. Garnish it with some stripes of papaya and a coriander leaf.

In this way,  delicious and healthy "papaya Raita" is ready to enjoy.

Just serve it cool in the lunch and dinner as a side dish.

#  Note...

1. This papaya Raita can be made as sweet Indian curd if you add some sugar powder in it in place of salt, cumin powder etc.
It is again very delicious.
Steamed method is the same.

2. For making thick curd...just cut the normal curd with a flat spoon few hours before making Raita.
By doing so...all the extra water of curd comes out automatically.

Thanku Friends,
Thanks again.

Spinach and Curd Curry or Chutney ( Palak Aur Dahi Ki Sabji )

Hello friends,
Namaskar.....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Prep Time....10 minutes
#  Cook Time....7 minutes
#  Serving.....4

# Spinach is loaded With nutrients, minerals, iron, calcium and antioxidants so it is considered to be very healthy.

# There are many recipes to prepare Spinach curry like .... "Spinach stir fry," "Spinach Paneer", "Spinach cofta" etc.
One of them is..."Spinach Curd Curry" which is easy, delicious and instant.

#  It is a traditional recipe of my mother which I am sharing With you.

# Ingredients For "Spinach Curd Curry"....

1. Spinach....3 bunch ( 270 gram )
2. Curd......100 gram
3. Cumin seeds...1|2tea spoon
4. Asafoetida....1 pinch
5. Turmeric powder...1|4 Tea spoon
6. Coriander powder....1|2 Tea spoon
7. Red Chili powder.....1 pinch
8. Salt to taste....1 tea spoon sendha and 1|2 tea spoon black salt
9. Water for curry....80 ml.
10. Chopped ginger....half inch piece
11. Green chilies....1 or 2
12. Desi ghee....1 tea spoon
13.  Lemon juice...1|2 tea spoon or dry mango powder

#  Ingredients of Tadka for the curry...

1. Desi ghee....2 Table spoon
2. Asafoetida.....1 pinch
3. Red Chili powder...1|4 tea spoon
4. Whole red Chili....1

#  Method Of Making ....

1. Wash the Spinach well 4 and 5 times in an open water.

2. Make it boil in an open pan till 8 minutes on the medium flame....or pressure cook till 1 whistle.

3. Just drain the boiling water in a strainer.

4. As the boiled Spinach cools down, grind the Spinach with ginger,  green chilies and  with 50 ml.water in the mixer jar smoothly for a minute.

5. Then add 100 gram curd ( better little sour ) in the Spinach puree and grind it again for 30 seconds or 1 minute.
Now Spinach and curd puree is ready for the curry.

(If you add beated curd directly in the curry like kadhi, then it may be the chance of splitting the curd.....so this is the right method. )

6. Now place a kadhai on the medium flame with 1|2 spoon ghee.
As the ghee heats up, just add cumin seeds and asafoetida to crackle and sizzle.

7. Then add Turmeric powder, coriander powder and pinch of red Chili powder.
Saute it and just add Spinach puree in it on the medium flame.

8. Mix it well and cook it by stirring continuously till the boiling point so that it could not splitter.... because this is curd curry.

9. As the Curry starts boiling... just add only 40 ml water in it... because this Curry should be thick in consistency.
Cook it 2 minutes more.
Total cooking time is 7 minute only.

10. Lastly add 1|2 tea spoon lemon juice or amchur in the curry and off the flame.

11. Now prepare the Tadka for the curry.

Just add deshi ghee in the Tadka pan.
As it heats up, just add cumin seeds and asafoetida in it.

As the Tadka cool down a little, then add red Chili powder and whole red Chili to avoid burning.

12. Saute it well and transfer this Tadka in the Spinach curry.

In this way, delicious, healthy and different traditional Spinach curry is ready.

Serve it hot with chapatis, puree, parantha and rice.

#  Note....

1. For maintaining the green colour of Spinach, just drain out the boiled Spinach on a strainer and pour some cold water over it for checking the further cooking.

2. If you sieve your beated curd before adding in the curry, this will not splitter in the curry.
You can apply this method if you are not mixing the curd in the Spinach at the time of grinding in the mixer jar.

3. If your curd is not sour, then do add little lemon juice or amchur powder.
It will enhance the taste of Spinach curry.

4. The whole taste of this Curry depends upon its Tadka ... because it is an instant curry with few ingredients.

5. In place of Tadka...You can add little melted ghee or butter at the time of serving.
It will make it Luscious with roti or chapatis.

Thanku Friends,
Thanks again.

Beetroot Dhokla ( Chukander Ka Dhokla )

Hello friends,
Namaskar..

I am Sangeeta Agrawal and heartily welcome you at my blog.

# "Khaman Dhokla" is a very light and healthy snack.It is liked and enjoyed by every one mostly.
Because it is oil free and instant.

# Today We are making dhokla...With beetroot.
It is very healthy, colourful and tasty too.

# Prep Time...20 minutes
# Cook Time....20 minutes in the steamer and 7 minutes in the microwave.
# Serving...8

# Ingredients For Beetroot Dhokla Batter..

1. Beet root paste....1 bowl ( 100 or 125 gram )
2. Semolina.....2 bowl ( 200 gram ) Not roasted
3. Salt....1 tea spoon
4. Lemon...Half or 1 table spoon
5. Sugar...2 table spoon
6. Oil...1 Table spoon
6. Eno....1 sachet or 11|2 tea spoon

# Ingredients For Tadka Water...

1. Oil.....2 Table spoon
2. Mustard seeds...1 Table spoon
3. Sesame seeds...1 Table spoon
4. Curry patta...15
5. Salt....1 full Table spoon or as taste
6. Sugar....100 gram
7. Lemon juice...50 ml. Or 3 lemon
8. Water....600 ml.
9. Green chili...10 to 12
10. Chopped coriander...2 Table spoon

# Method of Making..

1. Firstly wash, peel and cut the beetroot ( 1 and half ) in small pieces.

2. Then cook it in the pressure cooker with half cup water till 2 whistles on high flame and 1 whistle on low flame.

3. Let it cool down.Then make a smooth paste of boiled beetroot with its water in the mixer jar.
If any lumps, then sieve it.

4. Now mix it with semolina .
Add 50 ml. water in this mixture of beetroot paste and semolina.

5. Add salt, sugar, 1 spoon lemon juice and 1 spoon oil in the batter and mix well.

6. Add a little water as necessary and let it rest for 15 minutes...Because suji takes time to absorb and become fluffy.

7. Then beat the dhokla batter well for 3 minutes.
Adjust the consistency of dhokla batter.
It should be neither thick nor thin.

8. Heat the steamer with 1 and half glass water on the high flame.
Put a wire stand in the Dhokla cooker for placing dhokla container.

9. Grease the dhokla container well and keep ready.

10. Now add 1 and half tea spoon eno ( 1 sachet ) in the dhokla batter and mix well.

11. Immediately pour this dhokla batter in the greased container and place it on the wire stand of heated steamer.

12. In the starting cook it for 3 minutes on high flame then set the flame on low medium for 15 minutes.

13.Meanwhile prepare the tadka water of beetroot dhokla.
Just add oil in the kadhai on medium high flame.
Add mustard seeds to crackle.
Then sesame seeds to splatter.
Add curry patta to sizzle.
Add measured water with salt and sugar and green chili and let it boil for 7 minutes.
Off the flame and let it cool.

14. Then after 17 or 20 minutes check the dhokla by inserting a knife or fork..If knife is clear then dhokla is well cooked if not then cook it for 5 minutes more.
Off the flame and let it sit for 4 minutes.

# Microwave Cooking....

In the microwave this beetroot dhokla takes 7 minutes to cook.
If you find it sticky or not cooked then flip the dhokla to the other side and cook for 2 minutes more.
You will find perfect texture.

14. Lastly pour the tadka water over the dhokla.

15. Garnish it with some chopped coriander leaves.

As the dhokla absorbs the sweet and sour tadka water....It will be very delicious like market dhokla.

Transfer it in the refrigerator to make it cool.

You can enjoy it without tadka water too as taste.
Just cut the dhokla and fry it in a kadhai with some oil, mustard seeds, curry patta and green chili.

# Note...

1.Beat the dhokla batter well before adding eno fruit salt for making it spongy.

2. Don't use the roasted suji for the dhokla batter otherwise it will not be much soft.

3. Transferring in the refrigerator you can enjoy it for 3 or 4 days.

Thanku friends,

Thanks again.