MIXÈD FRUIT RAITA

 

Prep Time : 25 mins
Total Time : 25 mins
Serve - 4


INGREDIENTS
Papaya  - 1 cup cut into small  pieces 
Apple - 1 cut into small pieces 
Plum- 1/2 cup cut into small pieces 
Hung curd   -  1 cup
Mayonnaise   - 2 tbsp
Fresh cream  -  1 tbsp
Sugar    2 tbsp
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste
Black  salt  - 1 tsp

Pumpkin  seeds  - 2 tbsp

Flax seeds - 1 tsp

METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hung curd and add mayonnaise and cream.
Add olive oil,sugar,white pepper ,salt,black salt,flax,seeds and pumpkin seeds and mix well.
Add mixed fruit and mix well.
Garnish with flax seeds, pumpkin seeds  and fresh fruits and served chilled

INSTANT KATORI IDLY

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4


INGREDIENTS
Semolina- 2 cup
Yogurt- 1 cup
Eno fruit salt- 1 tbsp
Salt- to taste
Oil- 1 tbsp
Water- 1 cup
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
 And now add  eno fruit salt just before making idly and again mix it well.

. Grease the katori  pour the two tbsp batter in katori and take the pan with two cup of water and  put the stand in it.
Place the katori in it and cover the lid and cook for ten mins on medium flame
Turn off the flame and keep aside for ten mins.
Remove idly from katori and transfer it into the plate.
Serve hot with sambar.

PETHA PANEER BURFI

 

Prep Time  : 25 mins
Cooking Time  : 25 min s
Serve  : 4

INGREDIENTS
Paneer -  250 gms
Grated petha  -  250 gms
Cardamom powder  -  1 tsp
Crushed almonds  -  1 tbsp
Crushed  pistachio  - 1 tbsp

METHOD
Grate the petha and paneer  and mix well. 
Heat the pan and add petha and paneer and mix well until the  mixture is thick. 
No need to add sugar add cardamom powder in it
Pour the mixture on the plate and spread it.
Garnish with crushed almonds and  pistachio 
Cut in a diamond shape.

BEETROOT AND FLAX SEEDS RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Roasted flax seeds powder - 2 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins switch off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and flax seeds powder and mix it well
Serve with biryani.

FLAX SEEDS AND POTATO RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Boiled and chopped potatoes         -     1/2 bowl
Roasted  flax seeds powder -  2 tbsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp

                               -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add boiled and chopped potatoes ,green chilly and roasted flax seeds powder in the curd and mix well.
Serve chilled.

CUCUMBER AND FLAX SEEDS RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Grated cucumber         -     1/2 bowl
Roasted  flax seeds powder -  2 tbsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp

                               -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber ,green chilly and roasted flax seeds powder in the curd and mix well.
Serve chilled.