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foodtrails25-blog · 5 years

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Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

A simple and fuss free curry from the royal state of Rajasthan. If you follow me, by now you must have known my love for Rajasthani Cuisine. I spent 3 years of my college life in Rajasthan and fall in love with the food. It is very much similar to the cuisine of from where I come from Western U. P but still many dishes like Dal Baati, Gatte Ki Subzi, Gatte Ka Pulao, Rajasthani Kabuli/Jodhpuri Pulao are native to the state.

Rajasthan is basically is a dry state and people have adapted there cuisine vegetarians especially to the local available ingredients. Due to scarcity of water, the state does not enjoy a wide range of fresh vegetables. Now a days almost everything is available in big cities but few decades back and still, people in small towns relied on local ingredients. Yogurt, spices and chickpea flour and millets like bajara are widely used in making dishes.

Other Rajasthani Recipes on the blog.. Rajasthani Pyaz ki Kachori, Mawa Ki Kachori, Choorma , Rajasthani Lehsun Ki Chutney

Papad Ki Subzi/Dahi Papad Shak

One such curry rich in flavors and very quick and easy to make is Papad Ki Subzi or Dahi Papad Shak as known in local language. I first tasted this curry from one of my classmates lunchbox, who used bring homemade food for us(those living in college hostel) . We loved this simple curry used to gorge on it with ajwain paranthas.

The curry is very simple and we just need sour yogurt, chickpea flour and papads. It is a very good way to use leftover papads/papadums from the last nite’s party or when we run out of vegetables for making lunch or dinner. Did this ever happened with you that you are about to prepare dinner or wake up early morning to find no veggies, no tomatoes not even onion and potatoes in pantry to cook!!?? I am sure sometimes it happens with all of us, especially towards the weekend..

Khali Fridge/Empty Refrigerator

I am right na?? What you do when you have practically no veggies in pantry/refrigerator. This specially happens when we come back from a long vacation or cleaning the pantry and refrigerator when gong on long vacations. Or sometimes it just you don’t want to go grocery shopping 😉 !!

There are many recipes that one can think of making with veggies, onion and tomatoes.Lentils or frozen veggies are on thing usually that come to our rescue.Dishes like khichdi like Yellow Moong Dal Khichdi, Hari Moong Dal Khichdi or simple dal preparations like (Dhuli Moong Dal/Red Lentils, Dal Tadka)with steamed rice, crepes made with various flours like Chickpea flour(Besan Chilla), Instant Ragi Dosa, Dal Parantha or Pooris(Bedmi Poori) can be prepared in jiffy for such times.

#KhaliFridge is the theme for this week’s Foodie Monday Bloghop group for this Monday.This wonderful theme was suggested by Renu who blog’s at Cook with Renu. Renu’s blog has a wonderful collection of recipes where she uses gluten-free flours like coconut, millets and healthy ingredients which suit the taste buds of both the grown ups and kids. Do check out here blog..

What to have with Papad Ki Subzi

I make Papad ki Subzi many times especially when I want something quick, easy and different for dinner. Kids love this curry as I top it more crunchy papads and they like to have it with chapatis/rice. You can serve it your guests too, along with other main course dishes like Aloo Matar or Matar Paneer, Rassewale Aloo Tamatar, Palak Paneer,Chautneywale Aloo, Besanwali Bhindi. This curry goes well with chapatis, paranthas and even with pooris(Methi Dal Poori).

For a quick, wholesome meal, pair it with Sookhi Urad dal(Dry Split Black Gram Lentil). Another recipe that you can make when there are no veggies.(updating next),

Let’s see now how I make this super simple Papad Ki Subzi/Dahi Papad Ki Subzi

All the ingredients(papad,boondi, spices) are available at Indian Grocery stores

Papads or better known as Poppadoms, use preferably Moong Papads or Urad Dal Papads.

To make Dahi Papad ki Subzi, we need Curd/Yogurt. Old or sour yogurt should be preferably used used for the authentic taste.

Chickpea flour/besan to bind the curry, spices like bay leaf, cinnamon, cloves and black pepper for flavour.

You can also add boondi to it. Boondi are fried chickpea balls that are used for making boondi raita or used in chaat recipes. I am adding it here.

I am also using dried feugreek leaves(kasuri methi) in the recipe, as it gives a nice flavour and aroma to curry. This is optional and not used in traditional preparation.

Traditionally fried papads are added to this curry, but I usually add roasted papads. You can roast papads on stovetop or in microwave.

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Method..

Roast papads and keep aside. Crush it to the size as you like it in curry. Soaked papads increase in size after sometime, you

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.

Add about 1 cup of water and mix well.

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Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste saute for few seconds.Then, add dried fenugreek leaves/kasuri methi and saute for another 1-2 seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to roaring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. Many recipes tell about soaking papads and boondi in hot water before adding to curry, but I add it directly. It get’s cooked and soaked in curry. I like it that way.

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Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Other Yogurt based curries from the blog that you will like… Chatpatte Kale Chane, Kadi Pakodi,

Papad Ki Subzi

1 Cup Yogurt/Dahi

1-2 tbsp Chickpea Flour/Besan

½ Cup Crushed Papad/Popadums

¼ Cup Boondi

Spices used

1 Bay Leaf

1-2 Whole Red Chillies

4-5 Cloves

1 tsp Cumin Seeds/Jeera

1 tsp Red Chilli Powder

1" Ginger

1-2 Green Chillies (optional)

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

Salt to taste

1-2 tbsp Oil/Desi Ghee

Roast papads and keep aside. Crush it to the size as you like it in curry.

Crush Ginger and green chilli in motor pestle or finely chop.

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.Add about 1 cup of water and mix well.

Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste and saute for few seconds. Add dried fenugreek leaves/kasuri methi and saute for another few seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to raring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. You can also soak papad and boondi in hot water(separately) before adding to curry, but I add it directly. It get's cooked and soaked in curry.

Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Variations for Curry

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.

Variations for Papad Ki Subzi

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.You will love this simple and yumm version with hot chapatis!!

Do try this yogurt based curry for loved ones not only when you run out of vegetables, but also for festive meal menu..

Do give me your feedback whenever you make it.. tag me on my social media handles..

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

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Thanks for stopping by and keep coming back!!

Papad Boondi ki Subzi Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

#cooking with leftovers #Empty Fridge recipes #Rajasthani Cuisine #Yogurt based Curries

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rajanjolly · 5 years

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मिन्टोंमें बनायें गर्मिओं के लिए चिल्ड बूंदी रायता | Dahi Boondi Raita | How To Make Boondi Raita Recipe Video: https://youtu.be/xBazNYRklqQ Delicious boondi ka raita, a perfect accompaniment to rice, biryani or pulao & a side dish to a meal. #boondiraita ##boondikaraita #raita #raitarecipes #raitarecipe #curdraita😍😋 #curdraitha #curdraita #yogurtraita #dahiraita #yogurtrecipe #yogurtrecipes #howtomakeraitarecipe #howtomakeraita #indianrecipes #foodrecipes #punjabirecipes #punjabiraita #rajansinghjolly #food #foodrecipe https://www.instagram.com/p/B0Q7V1mFtZj/?igshid=1s62fbnobytc1

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edigestfoods-blog · 5 years

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HYDERABADI BIRYANI – CUISINE OF EDIGEST FOODS

Hey How are you all , It has been a long time since I have not written about my food experiences due to my project work in Greater Noida . Greater Noida is a modern city with all modernized civilization . It’s a student area and street foods are in common. But here are many restaurants which are good. Though according to me the best restaurant in greater noida is EDigest Foods which serves hyderabadi biryani in greater noida .

After having my dinner at EDigest Foods . I went to the chef and how he makes the best biryani in greater noida .He said that Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.

Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

Hyderabadi Chicken biryani served in a bowl.

This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavors of this royal treat.

When I started to cook, I never thought that Biryani can be made at home. It was always a special dish we went out to eat.

Then one day, a friend of our’s invited us over a biryani dinner and that day changed everything for me.

The biryani he made was out of the world and was made at home from scratch. I became his fan immediately and we had many biryani meals at his place later.

This man gave me the confidence to try out biryani at home and with a little hand holding by him, it took me no time to become a Biryani champion myself. I made many variations later apart from chicken biryani and posted the recipes here.

Some of the other biryani recipes I’ve posted are: Mutton Biryani, Hyderabadi Vegetable Dum Biryani, Kathal Ki Biryani, Hariyali Jheenga Biryani, Egg Dum Biryani and a seafood special Fish Dum Biryani.

What is Hyderabadi Chicken Biryani?

Biryani is basically rice cooked with meat in layers and on very slow heat or dum. There are many ways in a which a biryani is prepared and each method is unique and have it’s own significance.

There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani etc to name a few.

Hyderabadi Biryani is prepared in two ways – Kacchi or Pakki Biryani. Kacchi Biryani is where the meat is not cooked separately but gets cooked along with the rice while in the pakki biryani, the meat is cooked prior to layering it with rice.

The method I have mentioned below is Kacchi Biryani method and I will soon be posting the Pakki Biryani method too.

How to make Chicken Biryani?

This royal treat is prepared by cooking the rice first, and then layering it with chicken. Long grain basmati rice is to be soaked and added into a bowl of boiling water with khada garam masala, salt and shahi jeera. The rice is allowed to infuse the flavours of the masala and jeera and cook in it.

The chicken pieces are marinated with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice, it’s allowed to sit for a few hours so that it soaks in all the flavours of the marinate and become tender.

You must make sure to marinate the chicken well in advance for it to get tender and cook under dum to perfection.

Once marinated, this delicious Hyderabadi biryani is assembled by putting in the chicken first and topping it with partially cooked rice.

As the rice starts to cook, the biryani is topped with milk, soaked saffron, browned onions and ghee. Then the pan is covered and the biryani is allowed to cook on dum beautifully with the flavours of the spices and toppings.

At this point in time, the aromas in your kitchen are going to be simply divine. It’s important to slow cook the biryani so that all the flavours seep right through and the chicken gets cooked thoroughly. Once it’s cooked completely, the biryani is mixed and served hot.

It’s very important to see to it that the rice is cooked to perfection; you don’t want it to be too mushy. The flavours of this dish speak for itself, chicken is to be marinated well and the final touch of saffron give this whole biryani a royal touch.

People from all over the world flock to Hyderabad to get a taste of this delicious Hyderabadi Chicken biryani, but what most don’t realise is that you can bring the taste and flavours of Hyderabad to your home. In Hyderabad, the taste of the biryani differs from region to region, but the method of cooking the biryani continues to be the same.

So for your next party, do try this delicious Hyderabadi Chicken Biryani and you won’t be disappointed. This recipe continues to be one of my all-time favourite biryani recipes.

Tips to make best Chicken Dum Biryani

Use best quality rice to make biryani. Long grain basmati rice which is atleast 2 years old is considered best to make a good biryani. I use Fortune basmati Rice to make my biryani.

The chicken must be marinated before hand. Since we are not cooking it separately, marinating it beforehand will make it tender and easy to cook.

Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 35-40 minutes on low heat and if the pan is not heavy, it might burn.

The traditional potli masala used to make biryani recipe has many unusual ingredients, but since it is not easy to source them, I have a mix which is easy to find and not compromise on taste.

Making Birista at home is the best way to go. I always make a large batch and freeze it for later use. You can check the recipe to make golden fried onion or Birista here.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.

How to choose rice to make best Chicken Dum Biryani Recipe?

Both the taste and visual appeal of Biryani should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Longer the grain, better would be the biryani. I always choose the rice which is extra long and stands out as individual grains.

This gives the visual appeal of a blooming flower and makes eating biryani an enjoyable experience. Hence Basmati rice is the best choice to make Biryani, it stands out individually, without forming lumps while cooking.

In the market, you now even get specially selected long grain Basmati Rice, which is perfect for this Biryani.

The age of the rice is also very crucial to make good biryani. Choose the rice grain which is at least 2 year old. The older the rice, the better it is.

What to serve with Chicken Biryani?

Chicken Biryani can be served with any raita of your choice like Onion Tomato Raita, Boondi Raita or Pineapple Raita.

You can serve Mirchi ka Salan with it too.

So If you are in Greater Noida and you are a biryani lover then go to the EDigest Foods because it’s the best biryani restaurant in greater noida.

#hyderabadi biryani #edigest foods #greater noida #delhi ncr #best biryani #best restaurant

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hebbarskitchen · 5 years

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boondi raita recipe | boondi ka raita | raita boondi | dahi boondi with step by step photo and video recipe. raita recipes are very basic and common recipe and perhaps one of the underrated recipe in indian cuisine. it can be made with different ingredients with yoghurt or curd as its main ingredient. boondi raita is one such popular yoghurt based dip made with deep fried and soaked boondi pearls.

#Raitarecipes #Saladrecipes

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toldnews-blog · 5 years

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New Post has been published on https://toldnews.com/health/heres-how-you-can-make-lauki-bottle-gourd-interesting-for-your-kids/

Here's How You Can Make Lauki (Bottle Gourd) Interesting For Your Kids

Highlights

Most kids have a habit of discarding veggies from their meals

Lauki is quite infamous for its distinct taste and flavour

With just a handful of masalas and condiments, lauki can taste delicious

If you have picky eaters at home, you must have faced problems while preparing meals for them. Most kids have a habit of discarding veggies from their meals, which are loaded with health-benefiting properties. Out of all the green vegetables, there is one veggie, which is quite infamous for its distinct taste and flavour – lauki. Lauki (ghiya or bottle gourd) is replete with nutrition. Many health experts stress on the importance of drinking lauki juice; this is because lauki has the potential to keep you hydrated from within. With just a handful of masalas and condiments, you can do wonders with this green vegetable. If you wish to make your kids eat this wonder veggie without them knowing, all you need to do is transform it in spectacular dishes.

Here Is A List Of Three Lauki Dishes That Are A Perfect Combination Of Taste And Health:

Stuffed Lauki

Blanched bottle gourd when marinated in lime and stuffed with cottage cheese gives rise to this appetising dish called stuffed lauki. If you have had a certain disliking for lauki and were hesitant all this while to eat this healthy green vegetable, then try eating it in the form of this dish. You can prepare this delight for lunch or dinner and pair with some chapatis to get wholesome nutrition.

(Also Read: 11 Best Bottle Gourd Recipes | Easy Lauki Recipes)

You can prepare this delight for lunch or dinner

Doodhi Ka Halwa

This one’s for all the sweet lovers out there. If you happen to have a sweet tooth and wish to indulge in something sweet yet healthy, bring this dessert to your rescue. Made using doodhi (or lauki) along with soy milk, this halwa preparation is a common festive preparation. You may adjust the amount of jaggery that goes in making of this halwa as per your palate. Oh, and your kids are going to love this dessert.

Lauki Raita

If you are bored of having the same regular boondi raita and wish to experiment with your palate, try making lauki raita instead. This raita is a perfect accompaniment to pair with lunch or dinner menu spread. You may add spices of your choice to take the flavour game a level up.

So, the next time if your kids say no to lauki, try one of these recipes and we are sure that they will never say no lauki. Happy Cooking!

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

#bottle gourd #ghiya #health news magazine #health news on eggs #health news sources #health news today 2019 #health news who #lauki #the health news

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yourmadhukirasoi-blog · 5 years

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स्वादिष्ट आलू का रायता बनाने का आसान तरीका | Aloo ka Raita Recipe in Hindi | Madhu Ki Rasoi

#aloo ka raita kaise banate hain; aloo ka raita kaise banaye; lauki ka raita; boondi ka raita; kheera ka raita; boondi raita; raita recipe; p

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bhakti-kitchen-blog · 7 years

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4 types of Raita Recipes | Boondi, Spinach, Pineapple, Cucumber Raita| Yogurt dip Recipe |How to make Raita Recipes

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#raita recipe #how to make raita #boondi raita #cucumber raita recipe #kheere ka raita #pineapple raita #spinach recipes #indian raita recipes #raita salad #yogurt recipe #curd recipe #dahi #step by step recipe #yogurt dip recipe

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foodtrails25-blog · 5 years

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Spinach and Pomegranate Raita/Palak Aur Anaar a cool yogurt preparation with nutritious spinach(palak) or greens and pomegranate pearls(anaar).

Here I bring you one of the easiest dish Spinach and Pomegranate Raita, loaded with goodness of iron rich spinach, calcium rich yogurt and antioxidant rich pomegranate.

India meals are wholesome .Most of the meals consists of dal/lentils, dry veggie or curry, rice and chapatis.The main purpose is to include all the food groups for balanced diet.

Yogurt or dahi is one the important part as it helps in digestion of the food. It also cools off the body heat food that comes with spices used in food and is rich in calcium.

Many times only a subzi like Gajar Aloo Meethi ki Subzi or Baigan ka Bhartha with chapati along with plain yogurt or raita is a filling meal.

Yogurt is also known as Curd in India. It should not be confused with cheese curds available in Canada, USA and other countries. Yogurt is one of the best side dish or accompaniment with paranthas, pulao or biryani and raita takes away the brownie points with so many variations in it.

What is Raita

Those who do not know about Raita, it is a kind thick yogurt preparation with fruits or salad veggies like cucumber, mint, carrots, boiled potatoes. A versatile dish that can be prepared in numerous ways and so easy to prepare.

Chilled raita with fruits or salad vegetables or even chickpea puffed balls(Boondi Raita) or noodles is one of the best accompaniment with Indian meals.

When Vanitha from one of my facebook food groups Healthy Wealthy Cuisine suggested the theme #Raita for the fortnight theme, I realized I have hardly any raita dish on the blog, though there are other yogurt based dishes on the blog like Chass(Indian Buttermilk), Ragi Kanji(Buttermilk with Finger Millet), Kadhi Pakodi, Gatte Ki subzi. Only one raita recipe is there Mix.Veg Raita, though it is one dish that I make quite frequently. Will be updating more raita recipes soon.

Do check out Vanitha’s wonderful blog Curry and Vanilla with versatile and easy to understand recipes from Indian to International Cuisines. I like her way of presenting the dishes , so simple and yet elegant.

How to make Spinach and Pomegranate Raita

If you want to know the detailed basics on Ratia, click here on Cucumber and Mint raita recipe.

Spinach and Pomegranate both are rich in nutrients like iron, calcium, antioxidants and minerals. These should be included in regular diets in any preferred form. If your fussy eater refuses to eat spinach or pomegranate, make this yogurt preparation serve them chilled. Trust me everyone will love it.

There are two ways in which you can add Spinach to yogurt.

First one is to blanch spinach leaves, then puree and add to yogurt along with other spices.

Second one is to finely chop spinach leaves, saute with cumin seeds(jeera)/mustard seeds(rai),and add to whisked yogurt. Add finely chopped garlic in winters or if you like garlicky taste .

Any of way you can make it. I prefer the first one for everyday meals and second one when serving to guests.

Yogurt/Curd for Raita should be fresh and it should not have a sour taste.

Consistency of Raita depends on how one likes it. Neither too thick like many dips or tzatziki nor to thin like Chaas (Indian buttermilk).

Let’s see how to make Spinach and Pomegranate Raita

Wash spinach very well in running tap water.

Boil water in a pan, add spinach and keep it for few minutes. Transfer it to ice cold water and let it be there for another 2-3 minutes.

Now drain the water from spinach completely(squeeze it a bit) and puree it.

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In a bowl take yogurt/curd.

Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.

To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.

Add spinach puree and mix well in yogurt.

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For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.

Before serving mix black salt in yogurt and add pomegranate seeds to it.

I do not add salt just before serving as it yogurt starts getting sour once salt is added to it.

Serve chilled with dish of your choice.

You can also add grated or finely chopped cucumber to it or top it with boondi (deep fried chickpea flour small balls). Boondi is available at all the Indian grocery stores.

Spinach and Pomegranate Raita

Palak aur Anaar Ka Raita

1 Cup Fresh Yogurt/Dahi

1 Cup Fresh spinach leaves

¼ Cup Pomegranate Pearls

1-1½ tsp Roasted Cumin Powder

1/2 tsp Red Chilli Powder

Black Salt as per taste

Wash spinach very well in running tap water.

Boil water in a pan, add spinach and keep it for 1-2 minutes. Transfer it to ice cold water and let it be there for another 2-3 minutes. Now drain the water from spinach completely and puree it.

Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.

To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.

Add spinach puree and mix well in yogurt. Cover it and refrigerate till serving time.

Before serving mix black salt in yogurt and add pomegranate seeds to it.

During winter months you can add tadka of Garlic in ghee. Since yogurt has cooling properties many people avoid it during rainy season and winters. Elders back home always avoided yogurt during monsoon and added either garlic tadka or some fresh ginger or ginger powder to diminish it's cooling properties.

For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.

Add salt(preferably black salt/kala namak) just before serving as it yogurt starts getting sour once salt is added to it.

Serve chilled with dish of your choice.

It goes well with any type of Biryani (Lucknowi Veg Biryani), Pulao (Mix Veg. Pulao) or paranthas (Tikiadia or Aloo Parantha).

You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt.

It goes well with any type of Biryani (Lucknowi Veg Biryani), Pulao (Mix Veg. Pulao) or paranthas (Tikidia or Aloo Parantha) or Dal Chawal(Lentils) combo.

You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt.

This is very good weightless recipe too. Makes one feel full after having it.

For garlic Tadka, heat about a tsp of ghee or oil in a pan or tadka pan. Add cumin seeds/rai, once the seeds crackle add finely chopped garlic( about 1 tps), add red chilli powder if required. Temper Spinach Raita with it.

Do make this Spinach and Pomegranate raita and let me how you liked it.

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Spinach and Pomegranate Raita Spinach and Pomegranate Raita/Palak Aur Anaar a cool yogurt preparation with nutritious spinach(palak) or greens and pomegranate pearls(anaar).

#Healthy Wellthy Cuisine #Palak aur Anar ka Raita #Raita Recipes #yogurt recipes

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