MIX FRUIT RAITA

 Raita is a side dish in Indian cuisine made of dahi ( yogurt, often referred to as curd ) together with raw or cooked vegetables , more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). In India every region serves you a variety of Raita with different digestive properties. One of the most popular raita served in Restaurants is Mix Fruit Raita. 

 Indian kitchens are almost incomplete without Raita. Raita is an Indian side dish recipe made with curd, spices, herbs, vegetables and fruits. Raita is made with curd which has high probiotics, which improves gut health. This recipe apart from being healthy, tastes yummy. Raita is a must during hot summer season due to its cooling and digestive properties.There are a lot of variations to this recipe. Thick and creamy yogurt flavored with mild sweet and tangy spice mix is loaded with various mix fruit chunks.This fruit raita recipe is the most popular and loved recipe. And trust me you, it tastes so yummy that, it can be eaten just like that as a mid-meal snack.

Raita being a cooling side dish, is a perfect accompaniment for spicy Indian food. It is especially beneficial if eaten during summer as it’s good to have more of raw fruits, vegetables and curd in hot weather.This is simple yet delicious recipe. You can make this as a side dish along with main course or as a dessert. Just an awesome preparation which goes well with any hot & spicy dishes like Pulao (especially Mumbai tawa Pulao), Tomato Rice, Biryani, Paratha, Roti etc…. be it anything this raita is an awesome accompaniment to pair with or we can relish it as such ! To make it rich add some finely chopped or powdered dry fruits.

This is very filling and will keep you full for longer.So if you are looking for recipes of cooling foods for summer or accompaniments or side dish or even healthy mid-meal snack recipes… this raita recipe could well be the answer.As the dish looks colorful it’s loved by children as well. So next time when you have guests at home, try making this Mix Fruit Raita and show off your cooking skills by making then go through a Restaurant style fine dinning experience.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/OpQQ9hPjRbc?feature=share

INGREDIENTS: 

1-1/2 Cup Curd

1/2 Cup Pomegranate

 1/2 Cup Pineapple, chopped 

 1/2 Cup green Grapes, chopped 

 1/2 tablespoonCumin or jeera powder

Salt-as per taste

 1 tablespoon powder Sugar

 1/2 teaspoon Black Salt

1/2 teaspoon Black Pepper Powder 

2 Green Chillies, chopped finely

finely chopped Coriander leaves and Mint leaves 

METHOD :

STEP 1 - Firstly wash, peel and chop all fruits evenly. Keep aside.

STEP 2 - Now take a mixing bowl and add curd to it.

STEP 3 - Now beat the curd with the help of a hand whisk or beater or fork until creamy and smooth.

STEP 4 - Add cumin or jeera powder , black salt, regular salt and powder sugar to it.

STEP 5 - Mix them well until sugar dissolves and everything is well combined.

STEP 6 -  Now add all chopped fruits, chopped green chillies, chopped coriander and mint leaves 

and mix them well until the fruits get properly coated with the curd.

STEP 7 - Garnish it with coriander leaves and some more chopped fruits. Your yummy fruit raita is ready to be served.

STEP 8 -  Serve it immediately or refrigerate for an hour as it tastes more flavourful when served chilled.

NOTES: * Always use fresh and thick curd, for the better the results.

* Beat the curd well into smooth and silky consistency. Avoid lumps.

* Avoid adding water as it will lose its texture.

* Try using sweet fruits. Tangy fruits will alter it’s taste.

* Make sure the pineapple is not sour.

* Use fruits which you like or available easily. Avoid using over ripped and mushy fruits as they will ruin the taste.

* You can skip using green chillies but I like the spicy kick so I always use.

* You can use canned/ tinned fruits for the raita without the sryup of canned fruits.

* If you are using banana and apple, then do not keep them for longer time as they will oxidise and turn black.

* Sugar helps to enhance the taste and provides a perfect taste. Adjust the quantity of sugar according to your preferred taste.

* You can use honey instead of sugar.

* If you are making raita for upwas, then skip using mint, black pepper powder, regular salt and black salt. Instead use rock salt ( sendha namak ).

* To make it rich add some finely chopped or powdered dry fruits.

METHI MATAR MALAI ( no oil )

 Since methi leaves were in abundance during winters, I also made a lot of things with it like "aloo methi" , " methi paratha" and one of my absolute favorites was this Methi Matar Malai. Today I am sharing the recipe of the very popular punjabi curry - METHI MATAR MALAI. There are so many versions of making this but this is my favourite version of methi matar malai. The word ‘malai’ indicates the creamy texture of the gravy and also symbolizes the presence of cream in the dish. It is mainly prepared during winter to celebrate fresh seasonal produce like fenugreek leaves (methi) and green peas (matar). A really delicious and simple curry to make. It taste so yummy, a little sweet and it packs tons of flavour from the the fenugreek leaves. The version i am showing is so easy and taste delicious as well. Usually methi matar malai sabzi is prepared in 2 ways – with white gravy and creamy red gravy. We have prepared this recipe with rich and creamy red gravy. If you want a white gravy then use curd instead of tomato puree and can also substitute cream with fresh milk.and if fresh fenugreek is not available then dried fenugreek (methi) leaves can also be used to make methi matar malai curry.

This recipe for rich and creamy Methi Matar Malai will help you prepare the dish better than any restaurant! It's made with fresh fenugreek leaves, green peas, cashews, and Indian spices. With the contrasting flavors of the two vegetables it features-- wonderfully bitter methi or fenugreek leaves and sweet, delicious green peas -- this dish would delight the finickiest tastebuds. But better still, it's really, really good for you. This taste delicious with roti or pulao. This rich, creamy, sweet, and very slightly bitter Methi Matar Malai is a restaurant-style dish if you are looking to make something unique for a special occasion or a festive meal.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/ck-IzCw_Lyc?feature=share

INGREDIENTS:

1 big bunch Methi Leaves 

1-1/2Cup boiled Green Peas

3-4 Green Chillies

1/2" Ginger

3 small Tomatoes

2 small Onions

1/4 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

2 teaspoon Garam Masala

Salt as needed

1/4 Cup Cashew nuts 

1/2 Cup Milk

2 tablespoon Fresh Cream

1 teaspoon Ghee

For Tempering:

1 teaspoon Butter

1 tablespoon Matar

2 Dry Red Chillies

1/2 tablespoon sliced Cashew nuts

METHOD:

STEP 1 - Heat a pan with ghee.

STEP 2 - Add roughly chopped tomatoes, onions, green chillies, ginger, cashew nuts .

Cover and  cook until the tomatoes turns mushy and soft.

STEP 3 - Transfer on a plate and let it cool completely.

STEP 4 - Transfer the mixture in a mixer grinder jar and make a fine paste. Keep aside.

STEP 5 - Heat sufficient water in a vessel and when it starts boiling, add green peas and let them boil for 3-4 minutes.

STEP 6 - Remove from heat and drain all the water. Keep aside.

STEP 7 - Wash methi leaves under tap water. Then put it in a vessel with salt and water mixture. Keep it for 5 minutes. It helps to settle down the mud. 

STEP 8 - Chop methi leaves and keep aside.

STEP 9 - Heat a pan on low flame without oil/ ghee.

STEP 10 - Add methi leaves and saute it.

STEP 11 - Cook for 3-4 minutes and you will notice that the quantity is almost half now.

STEP 12 - Then add freshly made onion and tomato paste and give it a nice mix.

STEP 13 - Add boil green peas and mix it well.

STEP 14 - Add all the spice powders and mix it really well.

STEP 15 - Add milk at room temperature and mix well.

STEP 16 - Cover and cook for 3-4 minutes.

STEP 17 - Finally, add fresh cream and mix well.

Cook for another 1 minute and switch off the flame.

FOR Tempering : ( totally optional )

STEP 1 - Heat a small tempering pan with 1 teaspoon butter.

STEP 2 - Add dry red chillies, sliced cashew nuts and roast for 30 seconds.

STEP 3 -  Then add green peas and roast for 1 minute.

STEP 4 - Pour this tadka/ tempering on the curry and ready to serve.

Serve with chapati/ phulka / naan and enjoy.

NOTES: *As methi matar malai is a winter delicacy, use fresh green peas. If they are not available, then add frozen green peas.

* Cashews  give a creamy texture and rich taste to the gravy.

* I have used pure ghee and butter for my recipe. You can use flavourless light vegetable or refined oil instead of ghee/ butter.

MILK MASALA POWDER

 This milk masala powder recipe is a special, unique, healthy blend with various mixed nuts of nuts, a few spices and saffron. I would say some basic spices and nuts of your choice. I prefer to add saffron for some nice flavor and health benefits too. But Saffron is expensive and one should know to procure original saffron properly. Another option is to add turmeric powder instead of saffron. I however add both saffron and turmeric powder for their health benefits.

📌📌Now something about the nuts and spices:-

#Almonds: the best tonic for the brain and heart and also known for their antioxidant properties. It is always recommended to have few almonds daily.

#Saffron: the Divine spice, that not only imparts lovely colour but also prevents from arthritis and cancer and also improves vision.

#Peppercorns: the king of spices, is an antibacterial and rich source of iron, potassium, Vitamins and Dietary Fiber.

#Cashews and #Pistachios: Being warm are always a big yes in winters.

#Nutmeg powder: can help to boost the immune system and fight off infections. Also helps to boost immunity in monsoon and winters. Many studies in the past have shown nutmeg as an effective measure to treat insomnia. Nutmeg milk had just before bed time induces sleep.

#Dry_Ginger_Powder (Saunth): highly aromatic, when added to warm milk or tea gives relief from cold, acidity indigestion and viral fever. 

#Green_Cardamom

This nutritious milk masala is very beneficial for growing kids of all ages. It is good for adults as well. In winters, a warm glass of masala doodh is a must to drink at night before going to bed.  Turmeric powder ensures sound sleep and overnight recovery during winters. It is not advisable to consume it during hot summer months. 

A spoonful of it is added to the milk along with sugar to make masala doodh. There are many top brands selling this milk masala powder also known as kesar badam powder like Everest milk masala powder, MTR badam mix etc. But believe me once you try this recipe you will definitely stop buying it from shops. Masala milk is a family favorite and I often make it during winter evenings. My kids love this masala doodh so much that I make it often especially during the winters.

I am planning to make various desserts  like muffins, kheer, kulfi with  this masala milk powder in my kitchen. I will try and share them as soon as possible on my blog. This masala dhoodh powder keeps well for a month when stored airtight at room temperature. It keeps well for 2-3 months in refrigerator. Keep this Milk Masala Powder in your pantry and use it in various other delicacies other than milk. Though it is available in stores by different names like  Kesar Milk Masala, and so on. But these are very expensive. So, why not make your own with fresh ingredients and that too in less time.

Sharing the recipe for healthy masala milk powder to make at home during winters. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kalpanaslacucina on Instagram and Facebook.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/5uYGHGeCAFc?feature=share

INGREDIENTS :

1/4 Cup Cashew nuts

1/4 Cup Almonds

1/4 Cup Pistachios ( unsalted )

6-8 Green Cardamom

1/2 teaspoon Saffron Strands/ Kesar

2 tablespoon Milk Powder

1 teaspoon Fennel Seeds

1 teaspoon Dry Ginger Powder

1 teaspoon Nutmeg Powder/ freshly grated Nutmeg 1/2 teaspoon Black Pepper Powder

1/2 teaspoon Turmeric Powder

METHOD :

STEP 1 - Put all the nuts on a microwave safe plate .

STEP 2 - Microwave the nuts in microwave for 1 minute. ( see notes )We don't want to change the colour.

STEP 3 - Transfer them on another plate and keep aside. Allow them to cool completely. They turn crispy after cooling.

STEP 4 - Likewise, microwave fennel seeds,  saffron strands and black peppercorns for 30 seconds.

STEP 5 - Transfer to the plate with roasted nuts. Add green cardamom and cool them.

STEP 6 - In a small mixing bowl, add turmeric powder, ginger powder, nutmeg powder and milk powder. Keep aside.

STEP 7 - Now, in a mixer pot, add all the nuts, fennel seeds, black peppercorns and grind it to make a coarse powder. Pulse and grind at regular intervals else nuts may become greasy.

STEP 8 - Add turmeric powder mixture and again blend it for 30 seconds. Make sure everything is well combined. ( see notes )

STEP 9 - Transfer and store the mixture in a clean, air-tight container.

Stays good for 4-5 months when stored in air-tight container in refrigerator.

NOTES: * You can roast almonds, cashew nuts, pistachio, fennel seeds, black peppercorns on gas stove on medium flame stirring continuously. Make sure not to burn them.  

* Grind the mixture using a pulse button after adding turmeric powder mixture.

* If you grind constantly then there are chances, the nuts will release their oil and you will end up with a lumpy mixture.

 * Milk Powder gives a nice creamy texture. If you don't want to add, skip it. 

*I have taken almonds, cashews, and pistachios in equal measure, you can adjust as per your liking.

* Similarly, you are free to adjust the quantity of spices and nuts.

* Turmeric powder is also added to this masala powder, not only for the colour but because of its immense benefits. 

*One more thing I would like to mention here and that is that always grind nuts by pulsing them. If ground constantly then nuts release their oil and instead of dry powder you end up getting a moist powder, which can neither be stored for long nor does it mixes properly with milk etc.

* Stays good for 4-5 months when stored in air-tight container in refrigerator.

* Use the mixture for making Masala Milk, Muffins / Kheer / kulfi, etc.

FIRE ROASTED TOMATO CHUTNEY

 Roasted Tomato Chutney is a popular Indian chutney recipe loaded with the smokey flavor of roasted tomatoes. In Northern India, this vegan, gluten-free tomato chutney is known as " Bhune Tamatar Ki Chutney ". This BIHARI style tomato chutney is char-grilled on direct flame and then mashed to form a chutney. The Fire Roasted Tomato Chokha is a dish from the eastern state of Bihar (India) and is traditionally cooked on coals. Finely chopped onions, garlic, green chilies, and fresh cilantro leaves along with raw and pungent mustard oil gives it a unique flavour. Each state has a small variation to the recipe but in the end, it is a recipe full of flavour and is pretty easy & quick to make.The smoky flavor of the sweet tomatoes, mixed in with cilantro, onions, chilies is earthy.  If you are health conscious then go for virgin olive oil. But if you really want to be authentic go with cold pressed raw mustard oil.

 Tomatoes are available in plenty all round the year and you can make this tangy chutney whenever you want. It gives a wonderful company to each dish in a unique way. The amazing thing is that this takes very little time and very few ingredients available easily in your pantry. This chutney is one of our family favorite - one that makes it to almost every party we organize and people are always asking for the recipe.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kalpanaslacucina on Instagram and Facebook.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/1iSl1w0PaDw?feature=share

INGREDIENTS :

3-4 Tomatoes

2-3 Green Chillies ( according to your spice level )

2 small Onions

1 Whole Garlic Bulb

2 tablespoon chopped Coriander 

1/2 teaspoon roasted Cumin Powder

Salt as per taste

1 teaspoon Mustard Oil

METHOD :

STEP 1 - Wash the tomatoes.

STEP 2 - Switch on the gas and put a wire roaster on top of it .

STEP 3 - Directly put the tomatoes and a whole garlic bulb over the fire of the wire roaster at low flame and slowly start roasting the tomatoes and garlic. ( see notes )

STEP 4 - Roast and keep turning them frequently to char the vegetables evenly, for about 10 to 15 minutes.

STEP 5 - Once the vegetables are well charred, take them off the fire and keep aside to rest for about 5 minutes to cool. 

STEP 6 - When cooled down, peel the tomatoes. Keep your hands wet while peeling the tomatoes  for the ease of peeling. ( see notes )

STEP 7 -  Chop tomatoes roughly into quarters.

STEP 8 - Remove the burnt skin from garlic as well.

STEP 9 - In a manual chopper / hand blender , add roughly chopped onions, green chillies, coriander, garlic

and chop them very fine.

STEP 10 - Now add chopped tomatoes and chop everything. 

It will be little chunky in texture.

STEP 11 -  Season with roasted cumin, salt and mix well. 

STEP 12 - Transfer to a bowl. Finally, add mustard oil and give it a nice mix. Chutney is ready to serve.

This is a great accompaniment for any food whether it's Litti, Sattu ka Paratha, Khichadi, or plain Dal-Rice. You can use this as a salsa for chips and a dip for other vegetables.

NOTES : *Roast tomatoes from all sides till they are charred.

* Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. The fork will help you move the tomato around, in case you didn't have the wire rack.

* Leave a little bit of the skin on the tomatoes for more smoky flavor. 

*Taste the chutney and adjust the seasiongs if required.

* Adjust green chillies according to your spice level.

* The chutney will be little chunky in texture.