Tomato and Cucumber Pachadi/Salad Recipe

Raita and Pachadi are the names for a salad of raw vegetables tossed in curd. Today I have posted a Tomato and Cucumber Pachadi which goes well as a side dish with any Indian meal.

Ingredients :

  • One large Tomato
  • 1 medium sized Cucumber
  • 1 green chilly
  • 2 tbsps Coriander leaves
  • 250 ml Curd/Yoghurt
  • Salt

Method :

Wash and Deskin the Cucumber. Grate it. Chop the tomato and coriander leaves fine. Mince the green chilly and crush it with salt. Mix the grated cucumber, chopped tomato, coriander leaves along with the chilly and drop it into the curd. Mix well. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Onion Vodi/ Crispies Kismuri

Kismuri is a preparation where raw onions, bits of green chillies and coconut are gently crushed together and added to a fried item. It could be a fried vegetable or sun basked items. Posting a Kismuri made of Onion Vodi today. The recipe link to Onion Vodi is given at the end of the recipe.

Ingredients :

  • A large fistful of sun basked Onion Vodi
  • 1 large onion chopped fine
  • Grated coconut equal to the amount of chopped onion
  • 2 green chillies minced
  • Salt
  • 1 tbsp Coconut oil
  • Oil to fry the Vodi

Method :

Heat oil in a pan and deep fry the onion Vodi. Store in an airtight container. Mix together the minced chillies, coconut, salt and onions. Drizzle with coconut oil and keep aside. Just before serving, crush the fried Vodi and mix with the onion and coconut mixture. Do not mix the Vodi and onion mixture beforehand as the Vodi becomes soggy. Serve as a side dish with Dal and rice.

Onion Fryums/ Vodi Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mixed Vegetable Raita Recipe

A Raita is nothing but a raw salad tossed in curd. Seasoning is purely individual choice. I season it depending upon what it is served with. With Pulao and Biryani I usually leave it unseasoned, but with a regular thali Meal I season it with mustard, Urad dal and curry leaves.

Ingredients :

  • 1 large tomato
  • 1 medium sized onion
  • 1/2 of a small cucumber
  • 250 gms Curd
  • 2 green chillies
  • Salt
  • 1tsp Ghee /clarified butter
  • 1/2 tsp mustard
  • 1/2 tsp urad dal/ black gram dal
  • 2 sprigs curry leaves
  • Coriander leaves

Method :

Deskin the cucumber. Chop the tomato, onion and cucumber fine. Mince the green chillies and crush them with salt. Drop the mixture into the chopped vegetables. Mix thoroughly. Heat ghee in a pan. Drop in the mustard. After it splutters add the Urad dal. After it turns golden brown add the curry leaves. Toss and tip the seasoning into the salad. Mix and refrigerate. Add curd and mix well just before serving. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans Kismuri /Salad Recipe

This easy to make French Beans Kismuri or Salad is a delight! Goes well with Rice, Roti as a stuffing between slices of bread or can be had as a meal by itself. You can also add other raw veggies like tomato and chives to add to the flavour, though I like mine the traditional way it is made.

Ingredients :

  • 250 gms French beans
  • One large bowl grated coconut
  • 2 medium sized onions
  • 5 green chillies.
  • 2 tbsps coconut oil
  • Salt
  • 1 small green chilly for garnish
  • 1 tsp coconut oil for garnish

Method

String the French Beans. Wash and chop them fine. The onions too are to be chopped extremely fine and the green chillies minced. Heat oil in a pan. Saute the beans with salt and the minced chillies till it is cooked but crunchy. Allow to cool thoroughly. Add the grated coconut and chopped onion. Crush a green chilly with a little salt and add to the kismuri. Drizzle with a tsp of coconut oil and mix thoroughly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Cabbage kismuri /Salad Recipe

The Britishers brought Cabbage to India, so most Indian homes were not familiar with it till a century ago. Some shunned it as India was fighting for freedom from the British rule. The British left India but they left behind not only their legacy of the English language, but also vegetables like Cauliflower, Carrot, Capsicum and turnip. The Indians innovated and adapted them with recipes to suit their palate. Presenting a simple but tasty Cabbage kismuri today. It is more like a salad a la the Indian way!!

Ingredients :

  • 1 large bowl chopped cabbage
  • 1 large bowl chopped onion
  • 1/2 bowl grated coconut
  • Juice of one lemon
  • Coriander leaves finely chopped
  • 1 green chilly minced
  • Salt
  • 1 tsp Coconut oil
  • 1/2 tsp mustard
  • 1/2 tsp urad dal 7 black gram dal
  • 2 sprigs curry leaves
  • Salt

Method :

Tip in the chopped cabbage, onion, coriander leaves and grated coconut into a bowl. Crush the minced green chilly with salt and add it to the salad. Drizzle with lemon juice and mix well. Heat oil. Add the mustard. After it splutters add the urad dal. Once the urad dal turns golden yellow drop in the curry leaves and toss. Drop the seasoning into the salad. Mix and serve with Rice, Dal or even with Chapati.

Note: It tastes equally good without the seasoning, so those who are on an oil free diet may avoid it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Beetroot Raita Recipe

The traditional Beetroot Raita takes on a pinkish hue as the colour of the Beetroot blends with the curd. I prefer mine the way I have presented it. Yoghurt flavoured with ginger and green chillies. A piece of boiled beetroot and cilantro as garnish.

Ingredients :

  • 1 beetroot
  • 500 ml thick yoghurt
  • 1 inch piece ginger
  • 2 green chillies
  • 3 tbsps grated coconut
  • Coriander leaves
  • Salt

Method :

Pressure cook the Beetroot. Peel and slice it into roundels. Use a cookie cutter to make designs of your choice. Grind the coconut, ginger and green chillies coarsely. Drop the mixture into the yoghurt. Add salt and mix well. Garnish with the sliced beetroot and cilantro.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Salad/ Pachadi Recipe

Beetroots are a good source of Vitamin C, rich in fiber and potassium and for blood flow to the heart. I prefer mine cooked rather than raw. Posting a Beetroot Salad that is a family favourite.

Ingredients :

  • 3 large Beetroots
  • 2 green chillies
  • 1 medium sized onion
  • 1 level tsp sesame
  • Coriander leaves
  • Juice of half a lemon
  • Salt

Method :

Pressure cook the Beetroot. Deskin and slice lengthwise. Allow to cool thoroughly. Toast the sesame seeds till they splutter. Mince the green chillies and crush them with salt. Chop onions fine. Mix the sliced beetroot, onion and green chillies together. Drizzle with lemon juice. Garnish with the toasted sesame seeds and finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mix Veggies and fruits Salad Recipe

A healthy salad that one can make a meal of!!! The fruits in it add to the sweetness and tang. One can even sprinkle it over Puffed rice and enjoy it as a Bhel.

Ingredients :

  • 100 gms Moong/ Green Gram sprouts
  • 1 small carrot
  • 100 gms Sweet corn
  • A big fistful of pomegranate seeds
  • Juice of one lemon
  • 10 grapes
  • Coriander leaves
  • 1 green chilly
  • Salt
  • A pinch of sugar

Method :

Boil the sprouted Moong in salted water till three fourth done. Drain. Allow to cool thoroughly. Boil the sweet corn and cool it too. Grate the Carrot. Halve the grapes. Chop the coriander leaves fine. Mix the Moong sprouts, boiled corn, pomegranate seeds, grapes and grated carrot together. Mince the green chilly and crush it with salt. Drop it into the salad. Drizzle with lemon juice and a pinch of sugar. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cucumber Raita Recipe

A favourite with the Indians, Raita is thick yoghurt mixed with a vegetable or fruit of one’s choice. The garnish too varies as per preference. Posting a cucumber raita today which can be enjoyed with Roti, Naan, kulcha, Biryani, Pulao or even a Jeera rice.

Ingredients :

  • 1 Cucumber
  • 250 ml thick yoghurt
  • 2tsps sugar
  • Salt
  • 1 green chilly
  • Coriander leaves

Method :

Wash and deskin the Cucumber. Grate it. Mince the green chilly and crush it with salt. Tip in the grated Cucumber, crushed green chilly and salt along with sugar into the yoghurt. Garnish with coriander leaves. Mix well. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Pomegranate and Apple Raita Recipe

Enjoy this pomegranate and apple raita with Biryani, Pulao, Roti or even with Dal and Rice. The tang of pomegranate seeds, the sweetness of apple, the aroma of freshly chopped coriander leaves blend well with the thick yoghurt. A personal favourite, I sometimes have it as a meal by itself.

Ingredients :

  • 1 small bowl of pomegranate seeds
  • 1 small bowl of apples chopped fine
  • 1 green chilly minced
  • Salt
  • 2 tsps sugar
  • 250 gms thick yoghurt
  • Coriander leaves

Method :

Crush the minced green chilly with salt and drop it into the yoghurt along with the sugar, pomegranate seeds, apple and finely chopped coriander leaves. Mix well and serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.