Servings

Ingredients:
500 gm – dahi
1 cup – mixed fruit like grapes, chopped apple, chopped pear, pomegranate seeds (any except banana, chikoo and orange)
1/2 cup – boiled potatoes cubed
1 tsp – cumin roasted and ground
3/4 tsp – red chilly powder
2 tsp – sugar (dissolved in a little water)
salt to taste
3 tsp – chopped coriander leaves
2 tsp – chopped mint leaves

Method

1. Mix all the ingredients together, except the salt, with 1/2 cup water to make it into pouring consistency.
2. Refrigerate for at least 1 hour before serving.
3. Add the salt just before you serve this delightful fruit raita.
4. Ideal for people observing fasts

Servings

Ingredients:
1/2 cup – each of urad, moong and chana dal and rice
1 – minced big onion
5 – green chillies, minced
1/2 – coconut, finely sliced
a pinch of asafoetida
1 cup – shredded cabbage
salt to taste

Servings : 2
Time Taken : 15-30 mins

Ingredients:
250 g – urad dal
4 – green chillies
a pinch of asafoetida
few curry leaves
salt according to taste

Servings : 2
Time Taken : 15-30 mins

Ingredients:
75 g – urad dal
250 g – chana dal
2 to 3 – red chillies
a pinch of asafoetida
2 – small onions
salt to taste

Servings : 2
Time Taken : 15-30 mins

Ingredients:
250 g – boiled and peeled potatoes
1 – small onion, minced
1/4 tsp – mustard seeds
1 tsp – urad dal
2 – green chillies, minced
handful of coriander leaves
a few curry leaves, sliced
1/4 tsp – turmeric powder
a pinch asafoetida
1 1/2 cups – gram flour
salt and chilli powder to taste

Servings : 2
Time Taken : 15-30 mins

Ingredients:
1 cup – moong dal
2 tbsp – urad dal
1/2 cup – chana dal
1 – big onion, minced
4 – green chillies, minced
a few sliced curry leaves
1 tsp – cumin seeds
1/4 – coconut, finely sliced
a pinch of soda
salt to suit the taste

Ingredients:
2 cups – dal
2 – tomato
1 cup – boiled peas
1 cup – finely sliced onion
2 – dry red chillies
1 tsp – mustard seeds
1 tsp – chilli powder
1 tsp – turmeric powder
1 tsp – ginger paste
1 tsp – chopped coriander leaves
a pinch of asafoetida
salt to taste
oil to fry

1. Roast the cashewnuts in 1 tsp of ghee and keep it aside.
2. Heat 1 tbsp of oil in a kadai and saute the onions.
3. Put the tomatoes in boiling water for 10 minutes. Peel off the skin and cut them into small pieces.
4. Add the tomatoes and other ingredients to the sauted onions.
5. Add 1 cup of water and cook for 5-10 minutes.
6. Add the roasted cashewnuts and cook for another 5 minutes.
7. Garnish with grated cheese and chopped coriander leaves.

Method

1. Boil the rajma and keep it aside.
2. Heat 1 tbsp of oil in a kadai and saut� the onions.
3. Put the tomatoes in boiling water for 10 minutes.
4. Peel off the skin and cut them into fine pieces.
5. Add the tomatoes and tamarind juice.
6. Add the garam masala, chilli powder, asafetida, ginger-garlic paste and salt.
7. Add the rajma and cook for 5-10 minutes.
8. Garnish with grated cheese and chopped coriander leaves.