Spinach Raita /Spinach Dip with Yogurt

One of the easiest way to include veggies in diet is making raita or pachadi.I like to eat raita along with my meal.Raita is a refreshing accompaniment especially for the summer and it makes the body cool,aids digestion.

This spinach raita is extremely delicious,refreshing ,creamy and a wonderful addition to a spicy meal.The use of roasted cumin powder adds a punch and flavor to the raita.Here I used the regular yogurt and it came out creamy and luscious.If you want your raita to be extremely creamy and rich use the greek yogurt.

                         

                                    

                                            Spinach Raitha/Spinach Dip with Yogurt

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   Basic Information

   Preparation time 10 minutes
   Cooking time 3-4 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Spinach/keerai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Roasted cumin powder/jeerga podi	1/2 tsp
Green chilly/pachamilagai	1  (finely chopped)
Red chilly powder/milagai podi	1/4 tsp
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Heat a pan with a tsp of oil,add the chopped green chilly and finely chopped spinach.Mix it well and cook it until the spinach wilts,keep it on a low flame for a minute.Put off the flame and let it cool down.

• Take the yogurt in a bowl and add the salt,red chilly powder and roasted cumin powder.Whisk it well till it becomes creamy.

• To the whisked yogurt add the cooled down spinach and mix it well.

• Now in a small pan heat the remaining oil and crackle the cumin seeds,add in the asafoetida and red chilly.Add it to the yogurt mixture and mix it well.

•  Serve it  as an accompaniment.

Enjoy...........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce

I like raitha as accompaniment for spicy foods like biriyani,kaara kulambhu varieties.So I try raitha with different veggies.

This one is different from other vegetable raitha,as it uses only onion and tomato.One of the quickest accompaniment needs 10 minutes to make.

The raitha pairs very well not only for spicy foods,also with parathas and rotis.Here I added some grated coconut as we like the flavor of coconut.Its pure optional.

                                                            

                                                            

                                  Tomato Perugu Pachadi/Thakkali Thayir Pachadi

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   Basic Information

   Preparation time 5 minutes
   Cooking time 5 minutes

   Serves 3 (generously)

  Ingredients

Ingredient	Quantity
Tomato(not too ripe,firm)	2 medium size(finely chopped)
Onion(optional)	1 small size(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	2-3(depending on spice level)
Curry leaves /karivepillai	few leaves
Turmeric powder/manjal podi	a pinch
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add a pinch of salt,whisk it well till it becomes creamy.Set it aside. 
• Now heat the oil in a pan and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and add the onion,saute it for a minute.

• Now add in the chopped tomato,turmeric powder and salt.Saute it for a minute.Add in the grated coconut and put off the flame.Mix it well.

• Once the mixture becomes cool down add it to the yogurt,also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

                                                                                  

Make sure the yogurt is not too sour as the addition tomato makes it slightly sour taste.

Use fresh and thick yogurt.

The addition of green chilly is depending on personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Cucumber Raitha /Vellarikkai Thayir Pachadi

Raitha is a yogurt based accompaniment made with different types of veggies and fruits.Also it can be accompanied with various main dishes and even served as a dip.

Cucumber raitha is a creamy one which goes very with biriyani,pulaos.It also pairs up very well with some of the spicy South Indian gravy such as kaara kulambhu.

Coming to the recipe,I have used the mini cucumbers.Since mini cucumbers are used I chopped it finely and used.If you are using a a large cucumber then grate it.The addition of coconut paste and the tempering makes gives an additional flavor and taste.

                                                             

                                                            

                                      Cucumber Raitha/Vellarikkai Thayir Pachadi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 2 minutes

   Serves 4(generously)

  Ingredients

Ingredient	Quantity
Cucumber/vellarikkai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	1-2(depending on spice level)
Curry leaves /karivepillai	few leaves
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add the salt,whisk it well till it becomes creamy.Set it aside.
• Now in a blender jar take the green chilly and grated coconut.Grind it to a smooth paste along with a tbs of whisked yogurt.

• To the whisked yogurt add the finely chopped cucumber and ground paste.Mix it well.

• Now in a small pan heat the oil and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and put off the flame.Add it to the yogurt mixture also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

• Since my green chilly is not spicy,I used 2.
• Using a thick yogurt gives a nice and creamy raitha.
• If you feel the yogurt is sour,add some milk and mix it well.
• Couple of tbs of fresh cream can also be added for an extra rich taste.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Homemade Tomato Ketchup

Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................

                                                                                       

                               
                               Homemade Tomato Ketchup

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   Basic Information

   Recipe Source  here

   Preparation time 5 minutes
   Cooking time 30 minutes

   Makes around 150 ml

  Ingredients

  

Ingredient	Quantity
Ripe tomatoes	1/2 kg(roughly chopped)
Water	1/2 cup
Granulated sugar or brown sugar	5 tbs
White Vinegar	1/ cup
Red chilli powder/milagai podi	1/2 tsp
Salt	1/2 tsp

   

   Method 

• Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.

• Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.

• Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

• After cooling store it in a glass jar and refrigerate.

• Transfer the sauce to the glass bottle or container after cool down completely.
• The amount of red chilli can be increased for a spicy version.
• The amount of sugar can also be increased if you want a sweeter ketchup.
• It stays good in the refrigerator for 2-3 months.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Sweet Chilli Sauce

Coming to day 2 under Sauces and Preserves,is sweet chilli sauce.Sweet Chilli sauce is a versatile dip or accompaniment for Asian starters and snacks.

I usually buy this sauce,but after seeing couple of videos in YouTube,I wanted to give a try,as the procedure is simple.The sauce came out very delicious with a perfect blend of sweetness and spiciness.

Here I have used the store bought chilli flakes to make the sauce.The regular red chillies can be pulsed in a blender and used. I made a small batch,as it was my first try.You can easily double or triple the quantity and can be stored in the refrigerator for a while.

                                                                                         

                               
                               Sweet Chilli Sauce

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   Basic Information

   Preparation time 5 minutes
   Cooking time 10-12 minutes

   Makes around 150 ml

  Ingredients

  

Ingredient	Quantity
Granulated white or brown sugar	1/4 cup
Water	1/3 cup
Chilli flakes	2-3 tsp
Garlic/poondu(very finely chopped)	1 fat clove
Tomato Ketchup	2 -3 tsp
Vinegar	2 tbs
Salt	1/4 tsp
Corn starch	2 tsp

   

   Method 

• Take the sugar,water,chilli flakes,finely chopped garlic,vinegar,tomato ketchup,salt in a sauce pan and heat it over a medium flame.Once the sugar dissolved let it simmer for 5-7 minutes.Now mix the corn starch with  2 tsp of water add it to the boiling mixture. 

•  Mix it well.Now the sauce will tend to become slightly thick.Cook it for a minute and put off the flame.After cooling store it in an air tight glass bottle or container.

• Refrigerate for 2-3 weeks.

• Transfer the sauce to the glass bottle or container after cool down completely.
• The amount of red chilli can be increased for a spicy version.
• Addition of ketchup gives a nice color and tangy taste to the sauce.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Homemade Chocolate Sauce / Easy Homemade Chocolate Sauce

After  a short break,I am joining the Blogging marathon edition 74 and we are entering the 3rd week.
For this week I chose to share some sauces and preserves and today's recipe is an easy to make chocolate sauce.

This sauce can be used as a topping for various desserts,crepes and pancakes.Just need 10-15 minutes to make with 4 easily available ingredients.
Tastes much better than the store bought sauces.Store the sauce in the refrigerator up to 2-3 in a glass bottle.Warm the sauce in the microwave if desired.To make it extra flavorful,add a tsp of vanilla.Off to the recipe......................

                                                         

                                                                                                                   

                                         Homemade Chocolate Sauce/Easy Homemade Chocolate Sauce

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   Basic Information

   Preparation time 5 minutes
   Cooking time 10 minutes

   Makes 2 cups(approximately)

  Ingredients

  

Ingredient	Quantity
Semi sweetened Chocolate Chips	1.25 cups
Sugar	1/3 cup
Water	1/3 cup
Heavy Cream or whole milk	1 cup
Butter/vennai	2 tbs

   

   Method 

• Take the sugar and water in a sauce pan and heat it over a medium flame.Once the sugar dissolved add the heavy cream or milk.Mix it well and let it simmer for 5-7 minutes.Now add the butter to the mixture and put off the flame.At this stage add in the chocolate chips 

•  Mix it well.Mix it continuously with a spatula till the chips melt in to a smooth sauce.After cooling store it in an air tight glass bottle or container.

• Refrigerate for 2-3 weeks.

• If the sauce becomes thick after refrigerator just keep it in the microwave for 10-15 seconds.
• Transfer the sauce to the glass bottle or container after cool down completely.
• Since I used the semi sweetened chocolate chips I used 1/3 cup of sugar but 1/2 cup of sugar can also be used.
• Serve the sauce warm or cold.

Enjoy.......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com