Red Radish Perugu Pachadi

I had this at my cousin's place and loved the taste. I never has muli perugu pachadi(yogurt chutney) before. This is very simple to make and yummy to eat and side kick is it is very healthy.

Ingredients
Red radish - Grate it with big sizes

Yogurt
Green chillies
Salt to taste
For tadka:
Oil
Mustard seeds
Curry leaves
Asafoetida
urad dal


Method of preparation
Mix the grated radish (muli/mullangi), yogurt, salt in a serving bowl.

Prepare for tadka by taking a small bowl and put it on stove. Add little oil (2-3 spoons). After oil is heated add mustard seeds. After mustard seeds splutter add the green chillies, urad dal and curry leaves (stay away from stove while adding curry leaves). Add asafoetida and turn off stove. Add the tadka to the radish pachadi prepared above. Red radish perugu pachadi is ready to serve. Enjoy!

Wet Grinder

This is a new addition from my latest india trip. Wet grinder is especially useful for doing Idli's and Vada's. They come out so soft, smooth and tasty indian tiffins.

Vada

After coming back from India this time, I tried this vada in the new kitchen gadget wet grinder. Before when I made vada, I used to drop the batter with spoon as it used to be a little thin than it should be. This time it came good in the wet grinder that I was able to make hole in the middle and have the actual vada's with the vada shape. Recipe is simple and here it goes:

Ingredients:
Urad dal - 2 cups
Salt to taste (little more than 1 spoon)
Green chillies chopped finely (depending on the spice level of chillies and your taste bud level)
Onions (Optional)
Oil for deep frying

Method of preparation
1) Soak the urad dal over night or at least for 4 hours minimum. Grind the urad dal by using very little water in the wet grinder/regular grinde.
2) Add salt to it and other items as neccessary. Mix thoroughly.

3) Take a ziplock or a plastic sheet. Apply oil to it and take a small amount of the vada batter. press it lightly to make a round shape and create a small hole in between.

4) Take out the shaped batter into hand and hold your hand above the oil so that the batter slowly drops into hot oil.

5) fry it until it becomes golden or a little dark as you wish to have the colour. Have it with your favourite chutney or sauce. 

India trip

I am leaving for a month of India trip tomorrow Morning. I have couple of functions (parties) to attend at home. I am hopeful that I will be able to  share some of the variety or authentic recipes. Will update you all when I have some photos with me. Till then Enjoy the summer folks!!!

Mixed vegetable raita

Mixed veggies here means, all I added was grated carrot, onion, tomatos and american cucumber. I believe may be I can experiment by adding the deep fried bhendi and boondi  to the raita just before I serve. hmm.... will take that experimentation part later on and here is the recipe I used.

Ingredients
Onions - chopped finely - 1 small or can use even less too
Tomato's - Chopped finely - 1 or more depending on your love to it.
Cucumber - Chopped finely (similar to onions)
2 carrots grated
Yogurt - needed to make raita
Salt - can add from 1/2 - 1 spoon depending on sourness/sweetness of yogurt
For tadka
Oil - 1-2 tablespoons
Mustard seeds - 1/4 tea spoon
Asafoetida/hing/Inguva - a pinch or more
urad dal - 1 tea spoon (can add more depending on your how crunchy you want)
Curry leaves - a handful (optional)
Crushed red chillies - 1-2 (lightly fry them either in a small amount of oil or without and crush them nicely in mortar with pestel or in blender if you do not have it). Add it carefully as it might increase the spiciness on how much you add.


Method of preparation
Mix all the raita ingredients. Make tadka by keeping a small bowl on stove and add oil to it. Add mustard seeds and after they splutter add the urad dal , asafoetida and curry leaves. Add the red chilie paste, tadka to the raita mixture and serve it chilled with any rice item like biryani, mint rice, or spinach rice. I would love to have it with roti or plain rice too. Its individual opinion or options... you can try out number of them.

Capsisum Paneer (No onion or No garlic)

I am trying to avoid onion or garlic or any garam masala's on Friday's (if I cook). Whenever I have guests that will be a problem (for me) on having that constraint. So last week when I had guests I experimented this dish and turned out to be good one. Hopefully you will like it too.....

Ingredients
Paneer (scrambled)
Green capsicum
Orange capsicum

Tomatos
Cumin powder
Coriander powder
Red chilli powder
Salt
Oil
Cumin seeds

Method of preparation
Take a kadai and add oil to it. once the oil is heated add cumin seeds. Add onions and stir until they become translucent. Add both capsicums, Tomato's and Salt and cook for couple of minutes until they are done. Add also the remaining masala's (coriander powder, cumin powder, red chilli powder, tumeric - optional). Once the veggies are almost cooked add the scrambled paneer and mix properly. Transfer it to the serving bowl and garnish with coriander leaves.