Author: Rajeshree Gandhi

Raita is an Indian origin.Which is always made with yogurt (curd/dahi) as the main ingredient. It usually includes raw or lightly cooked vegetables (like cucumber, onion, tomato), fruits (pineapple, pomegranate), spices (roasted cumin powder, black salt, red or green chillies), and sometimes herbs (coriander, mint).Raita always served as a cooling side dish with spicy meals like biryani, parathas, pulao to balance heat and aid digestion. It is light, refreshing, mildly spiced, with a cooling effect.

The most popular types of raita

• Cucumber Raita.
• Beetroot Raita.
• Carrot Raita.
• Smoked Baigan Raita.
• Boondi Raita.
• Mint Raita or Pudina raita
• Onion Tomato Raita
• Moras Raita.
• Peanut Coriander Raita.
• Makhana Raita.
• Fruit Raita ( Banana,Chicoo, Mango, Pineapple)

Dips are globali common in many cuisines (Greek tzatziki, Mexican guacamole, Middle Eastern hummus, cheese dips, etc.).Base of the dip can be yogurt, but also cheese, cream, mayonnaise, chickpeas (hummus), avocados, or even blended veggies.Dips are always served with snacks  like crackers or chips, pita bread or bread sticks, vegetable wedges or fruit wedges. Texture of the dip may be creamy or chunky. Taste of the dips can be tangy, spicy or savory

Some of the popular dips are

• Cheese Dips.
• Salsa Dips.
• Hummus.
• Creamy Avacado Dip.
• Aachari Dips
• Farali Dips
• Parsley Dips
• Avacado Dips.

A Simple Secret for Thick, Creamy Goodness

Hung curd, also called chakka, is simply fresh curd (yogurt) with its excess water (whey) drained out. This makes the curd thick, creamy, and smooth — similar in texture to Greek yogurt. Regular curd is often watery. For dips, spreads, and desserts, we need curd that holds shape — hung curd does that beautifully. Hung curd is a good substitute for mayonnaise or cream in spreads — lighter and protein-rich.

  Make Hung Curd at Home:

• Fresh curd (homemade or store-bought)
• A clean muslin cloth or thin cotton cloth.
• A bowl 
• A strainer

Method

1. Take a clean muslin cloth and place it over a bowl or strainer.

2. Pour fresh curd into the cloth.

3. Gather the edges of the cloth and tie it into a tight bundle.

4. Hang this bundle over the sink tap, a hook, or place it over a strainer so the whey drips out.

5. Leave it for 3–5 hours  depending on how thick you want it.

6. After the whey drains out, open the cloth — your thick, creamy hung curd is ready!

Simplest way is to buy Hung curd maker. Pour curd in it . Place it in a frige and after 5-6 hours thick creamy hung curd is ready to use.

Rich in Iron: Good for boosting hemoglobin, helpful for anemia. High in Vitamin A: Supports healthy eyesight, skin, and immunity. Good Fiber Content:
Aids digestion, helps prevent constipation, mild laxative effect. Cooling Effect: In Ayurveda, Nali Bhaji is sheetal — helpful for Pitta conditions and heat in the body. Detoxifying:
Mildly diuretic — supports kidney health, helps flush out toxins.  Antioxidant: Contains beta-carotene and other antioxidants that protect cells.

Ingredients

• 3 cups Finely chopped Kali ni bhaji leaves.
• ¼ cup finely Chopped Green Garlic leaves
• ½ cup Finely chopped coriander leaves
• ½ cup Curd.
• 2 Green chillies.
• 1 inch Ginger piece.
• 3 cups wheat coarse flour.
• ½ cup Oil for moen.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• ½ tsp. Turmeric powder.
• ¼ tsp. Asafoetida.
• ¼ tsp. Soda bi carb.
• Tempering Ingredients
• 5 tbsp. Oil.
• 1 tsp. Mustard seeds.
• 2-3 Green chilies
• 8-10 Curry leaves.
• 1 tbsp. Sesame seeds.
• 2 tbsp. Finely chopped Coriander leaves.

Method

1. Wash and finely chop kali ni bhaji and keep aside.
2. Wash Coriander leaves and Green Garlic leaves. Finely chop both greens and keep aside
3. Green chillies and Ginger either finely chopped or mashed with pestle and mix it in Green masala.
4. In a big mixing bowl marinate Kali ni bhaji with salt and curd. Keep aside for five minutes.
5. After five minutes mix Green masala and curd  with Kali ni bhaji. Add flour and all dry masala . Mix all together and knead a soft dough. If needed then add 1-2 tbsp. water. This is a muthiya dough.
6. Divide dough into eight equal portions and give muthiya shape to each dough portion with the help of your two wet palms. Arrange all muthias in colander.
7. Simultaneously heat pressure cooker with two glass of water. Place muthiya colander in it . Close the lid and pressure cook upto 3 whisles.
8. Once pressure released,open the lid. Muthiya are ready to serve or you can coat it with tempering. Cut all muthiya into slices
9. For tempering, heat oil in a kadhai. Add mustard seeds and wait for crackling sound. Add Curry leaves, Sesame seeds, Coriander leaves and green chillies. Now add all muthiya in the kadhai. Soute for two to three minutes. Muthiya are ready to serve.
10. Serve Muthiya with Masala Tea or Masala milk or Soups or as you wish but serve with love and smile.

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Italian Dabeli is my creative fusion twist on the classic Kutchi Dabeli — a beloved Indian street food. In this version, I’ve swapped the usual spicy potato stuffing for a delicious mix of sautéed mushrooms, fresh broccoli, gooey cheese, and aromatic basil pesto. Instead of stuffing it in a pav, I serve it on a toasted bread slice like an open sandwich, bringing together the best of Indian street food and Italian flavours in every bite and toppings of  Mint chutney. Perfect for kids and adults who want to enjoy something familiar yet refreshingly new!

Ingredients

• 1 cup Mushroom.
• 1 cup Broccoli .
• 1 cup Basil Pesto
• 2-3 Cheese cubes for garnishing
• Green Mint Chutney
• Butter or Ghee for roasting bread slices.

Method

1. Defrost the Basil pesto cube and keep aside.
2. Defrost Mint chutney cubes and keep aside.
3. Grate cheese cubes and keep aside.
4. Wash Mushroom and Broccoli thoroughly.
5. Finely chopped both the vegetables and dry soute till all the moisture content dry out.
6. Switch off the flame and thoroughly mix basil pesto.
7. Italian Dabeli spread is ready to use
8. Heat tawa or nonstick pan. Apply butter on both the sides of bread slice. Roast bread on slow flame.
9. Flip the slice and apply Dabeli spread on the roasted side.
10. Let other side roast for one minute and take out Dabeli from the pan.
11. Garnish with grated cheese and Mint chutney. Italian Dabeli is ready to serve. Serve with love and smile.

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This homemade Mix Seeds Mouth Freshener is a healthy, crunchy twist on the age-old Indian tradition of ending a meal with a natural digestive and breath freshener. Made with a blend of sesame seeds, chia seeds, watermelon seeds, sunflower seeds, and pumpkin seeds, this colourful mix is packed with tiny superfoods. Each seed adds its own goodness. Sesame for calcium and healthy fats, Chia for fibre and omega-3, Watermelon seeds for minerals, Sunflower seeds for vitamin E, and Pumpkin seeds for protein and zinc. Together, they help freshen the breath, support digestion, and nourish the body with every little pinch.  I always store my mix seeds mouth freshener in an airtight glass jar in the fridge to keep it crunchy and fresh for weeks. Just take a small spoonful after meals and enjoy a burst of taste and health, naturally.

Ingredients

• ½ cup Sesame seeds.
• ½ cup Flax seeds
• ½ cup Watermelon seeds
• ½ cup Pumpkin seeds.
• ½ cup Sunflower seeds.
• ½ cup Chia seeds.
• ½ cup Fennel seeds(optional)
• 1 tsp. Ghee
• 1 tsp. Rock salt.( Sendha Namak)

Method

1. On a slow flame dry roast each seeds  separately in a nonstick pan.
2. Once all seeds roasted, mix them in the same pan on the slow flame and pour ghee and stir well so that all seeds become greasy.
3. Now add salt and mix well . Switch off the flame and Mix seeds mouth freshener is ready.
4. Cool down completely. Store in a glass jar in the refrigerator.
5. Serve spoonful of it after  meal. Serve it with love and smile.

Moras bhaji is also known as Indian Salt wort. It is a succulent, salty-flavored green that grows in marshy areas and is often found during the monsoon season. It’s a good source of vitamins, minerals, and omega-3 fatty acids.

Ingredients

• 2 cup roughly chopped Moras bhaji.
• 1½ cup Chana dal.
• ½ cup Rava.
• ¼ cup Curd.
• 1 big Onion OR 100 g Cabbage.
• ¼ cup Coriander leaves.
• 8-10 sprigs of Coriander.
• 1 tsp. Ginger paste. Or 2 inch Ginger piece.
• 1 tsp. Green chilli paste (optional) or 2-3 whole chillî.
• 1 tsp. Salt.
• 1 tsp. Red Chilli powder.
• 1 tsp. Coriander Cumin powder.
• ½ tsp. Turmeric powder.
• ¼ tsp. Carom seeds.
• ⅛ tsp Baking soda.

Method

1. Wash Chana dal two times and soak overnight or upto 8 hours.
2. Discard soaked water and again wash the dal and transfer it into colander so that all excess water drain out.
3. Wash Moras bhaji  thoroughly and pluck leaves from the sprigs of Moras bhaji.
4. Roughly chop the Moras bhaji and keep aside.
5. In a mixture grinder make a paste of ginger and green chillies and keep aside.
6. In a mixture grinder make a coarse paste of Chana dal, Onion and some sprigs of Coriander.
7. In a mixing bowl add coarse paste of Chana dal and all other ingredients. Mix well and keep aside for 30 minutes.
8. After 30 minutes if you feel mixture is dry, then add 2-3 tbsp. of water. Beat the mixture very well to develop more air in it.
9. On a rolling board spread wet nepkin and arrange small gough portion in circular manner.
10. Make a flat patty out of it by patting each dough ball with the help of wet fingers
11. Heat nonstick frying pan. Pour 2 tbsp oil in frying pan and spread the oil and transfer all patty on it.
12. Shallow fry all patty till golden brown and you will get lovely, yummy Moras na vada.
13. Moras na vada are ready to serve with Green chutney and Sweet chutney.
14. Serve  with love and smile.

List Of My Recipes