Tag: Swaadista Recipes

Broken Wheat Khichadi

Broken Wheat Khichadi

Warm and comforting one-pot meal made with broken wheat, mung dal, vegetables and spices.

Indian Mixed Vegetable Korma

Indian Mixed Vegetable Korma

Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.

Indian Raita | Simple Onion Raita Recipe

Indian Raita | Simple Onion Raita Recipe

Indian Raita is a simple yet delicious accompaniment to rice specialties like biryanis and pulao. Usually, it is curd mixed with raw vegetables such as onion, cucumber, tomatoes, carrot, dill, coriander leaves, and green chilies. But, each region and household in India has its way of making this under 10 minutes accompaniment.

This recipe is my family’s favorite as it has a combination of all the most desirable flavors. However, I stick to a simpler version of this recipe, which is just plain curd and onions with a seasoning of salt, when I am short of time.

Ingredients:

Curd – A fresh homemade curd is essential for this. But you can use plain, store-bought yogurt, which is what I do when I run out of homemade curd.

Onion – Any kind of onion works well for this. But I like to use the spicy red onions, since I don’t use any other ingredient that adds spice/heat in this recipe.

Cucumber – A fresh, crunchy cucumber with it’s skin-peeled and seeds removed is essential for this.

Tomatoes – Any kind of tomato works for this. I prefer adding tomatoes with seeds.

Water – This is optional. It depends on the consistency of your curd/yogurt and your preference. If you like a thick raita, skip adding water.

Cilantro – Fresh cilantro (or coriander leaves) is essential for the taste and aroma.

Salt – Fine salt, as per your taste.

How to make raita?

  1. Into a medium size bowl, add yogurt, chopped onion, chopped cucumber, chopped tomatoes and finely chopped cilantro.
  2. Pour about 20ml of water(optional) to adjust consistency of raita and combine well.
  3. Lastly, stir in salt to taste.
  4. Serve delicious raita alongside biryani, pulao, pongal or paratha. Enjoy!

Check out recipes that you can pair raita with: Vegetable Dum Biryani, Green Masala Chicken Pulao

If you are looking for more delicious, easy-to-follow recipes, follow Swaadista on InstagramPinterest, and Facebook.

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Indian Raita

A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.
Prep Time10 mins
Course: Accompaniment
Cuisine: Indian
Keyword: Cucumber Raita, Easy Raita Recipe, Indian Raita, Onion Raita, Raita
Servings: 4 people
Author: Swaadista

Equipment

  • Medium size mixing bowl

Ingredients

  • 250 gm yogurt or curd whisked
  • 4 tbsp onion finely chopped
  • 3 tbsp cucumber finely chopped
  • 2 tbsp tomato finely chopped
  • water
  • 2 tbsp cilantro or coriander leaves finely chopped
  • salt to taste

Instructions

  • Add whisked yogurt, onion, cucumber, tomatoes and cilantro into a mixing bowl. Pour about 20ml of water(optional) to adjust consistency and combine.
    250 gm yogurt or curd, 4 tbsp onion, 3 tbsp cucumber, 2 tbsp tomato, water, 2 tbsp cilantro or coriander leaves
  • Stir in salt to taste.
    salt to taste
  • Serve delicious Indian raita alongside your favorite main: biryani, pulao or paratha. Enjoy!

Notes

  • Add salt as per your taste.
  • Skip adding water if the yogurt or curd you are using is already as per your desired consistency. Else, adding water may make the raita runny.
  • If you are into spices, sprinkle a pinch of chaat masala on top, just before serving. It tastes yummier!
  • If you want to store it, keep it in the refrigerator, covered, until it is served.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

5 Easy Paneer Recipes | Indian Paneer Curry

5 Easy Paneer Recipes | Indian Paneer Curry

Here are five easy-to-follow paneer recipes that you can make and enjoy with rotis, chapatis and naan!

South Indian Sambar with Zucchini

South Indian Sambar with Zucchini

Super delicious South Indian Sambar made with toor dal, zucchini, spices and herbs. Perfect to eat with rice, quinoa, millets or Idly.

Mushroom Masala made with roasted and ground spices

Mushroom Masala made with roasted and ground spices

Freshly roasted and ground spices can do magic to a dish! Not only do they elevate the aroma but the flavor too, by a couple of folds.

This mushroom recipe starts with making an on-the-spot spice blend( that’s super easy). However, you could skip this process and use the ready-made garam masala or your favorite vegetarian curry powder instead! So once the spice blend is ready, the veggies: button mushrooms, bell peppers, and onion are sautéed in oil(or ghee), then simmered in tomato(paste) plus the freshly made spice blend to make a yummy, semi-dry curry.

I like to eat this dish with chapatis. But it tastes fab with white rice and quinoa or as a side with the main course too. I hope you enjoy it! 🙂

Check out other mushroom recipes here: Mushroom Capsicum Masala , Mushroom Peas Pulao, Oyster Mushroom Curry

If you are looking for more delicious, easy-to-follow recipes, follow Swaadista on Instagram, Pinterest, and Facebook.

Kadai Mushroom

Mushroom masala made with roasted and ground spices

Swaadista
Button mushrooms, green bell peppers and onions sautéed in oil/ghee, then simmered with tomatoes and fresh homemade spice blend to make a flavorful, semi-dry curry.
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Indian
Servings 3 people

Equipment

  • Cooking pan with lid
  • Mixer grinder

Ingredients
  

For spice blend

  • 1 tbsp coriander seeds
  • ½ tsp cumin seeds
  • 3 dried red chilies Byadagi
  • 2 cloves
  • ¼ inch cinnamon
  • 5-6 curry leaves

For tomato paste

  • 2 medium tomatoes diced
  • 3-4 cloves of garlic
  • 1/2 inch ginger root

Other

  • 3 tbsp sunflower oil or ghee
  • 250 gm button mushrooms roughly sliced
  • 2 medium green capsicum/ bell pepper diced
  • 1 small red onion diced
  • water as needed
  • salt to taste
  • 2 tbsp cilantro finely chopped
  • ginger root thin slices

Instructions
 

  • In a pan, dry roast these ingredients on low heat until aromatic. Then turn the heat off and allow the ingredients to cool down completely.
    1 tbsp coriander seeds, ½ tsp cumin seeds, 3 dried red chilies, 2 cloves, ¼ inch cinnamon, 5-6 curry leaves
    Dry roast spices
  • Transfer the roasted ingredients into a mixer grinder and make a coarse powder. Store this spice blend aside until used.
    Freshly ground spice powder
  • Add these ingredients into a mixer grinder, make a fine paste, and keep aside until used.
    2 medium tomatoes, 3-4 cloves of garlic, 1/2 inch ginger root
    Tomato, ginger and garlic paste
  • Heat oil or ghee in a pan on medium heat.
    3 tbsp sunflower oil or ghee
  • Add and sauté these veggies on high heat until golden brown (This would take up to 5 minutes). Then remove them on to a separate plate.
    250 gm button mushrooms, 2 medium green capsicum/ bell pepper, 1 small red onion
    Sauteed mushrooms, bell pepper and onion
  • Pour the tomato paste into the same pan, sprinkle some salt and cook on low-medium heat until oil separates. (If there isn't enough oil, you could add a tablespoon or two more and then add the tomato paste.)
    salt to taste
    Tomato paste
  • Add about 1 tablespoon of the spice blend, combine and cook for 20 seconds on low heat. (Add more of the spice blend if you feel the need)
  • Pour water as needed, combine and allow it to come to a boil.
    water
  • Transfer sautéed vegetables into the pan. Combine, cover, and cook the curry for 2-3 minutes on low heat, allowing the vegetables and gravy to come together.
  • Taste for salt at the point and adjust if necessary.
    salt to taste
  • Garnish with cilantro and ginger. Serve hot with chapatis/rotis. Enjoy!
    2 tbsp cilantro, ginger root

Notes

  • Add salt and spices according to your taste and preference.
  • Do not add all of the spice blend at once. Preferably add it in small amounts as required.
  • Add more water and make a slightly runny curry if you plan to eat it with rice or quinoa.
Keyword Bell Peppers, Capsicum Curry, Indian Mushroom Bell Peppers Curry, Mushroom Curry with homemade spice blend, Mushroom masala with roasted spices, Mushroom Recipe

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Methi Mattar Pulao using Little Millet

Methi Mattar Pulao using Little Millet

Super delicious, healthy one-pot meal using little millet, methi leaves, green beans, and green peas as the main ingredients along with spices, coconut, onion, and tomato.

Easy Paneer Bhurji | Grated Paneer Stir Fry

Easy Paneer Bhurji | Grated Paneer Stir Fry

An under 15-minutes side dish for chapatis or rotis made with grated paneer sautéed in oil/ghee with onions, tomatoes, spices and herbs.

Aloo Baingan | Eggplant Potato Curry

Aloo Baingan | Eggplant Potato Curry

Aloo Baingan or potato-eggplant curry is our absolute favorite and my go-to recipe whenever there’s eggplant in the fridge(Potatoes are always stocked up at our house, lol.). This is a semi-dry type of curry, in which eggplant and potatoes are sautéed and simmered in an onion-tomato-spices base until the vegetables are soft. It’s mildy-spicy, and flavorful and tastes fab with chapatis or plain rice.

To make this recipe quicker, I have used the pressure cooker. But you could use a regular cooking pot alternately, in which case you would have to cook the curry longer(15-20 minutes more, stirring occasionally.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 3-4 adult servings

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Ingredients:

1 medium eggplant
1 medium potato
3 tablespoons of vegetable oil
3-4 green cardamom
½-inch cinnamon
2-3 cloves
1 small red onion, chopped
1 green/red chili(for heat), chopped
1 ½ tablespoons of ginger-garlic paste
2 small tomatoes, chopped
¼ teaspoon turmeric powder
1 ½ teaspoons of Kashmiri red chili powder
1 tablespoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon garam masala
Salt to taste

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Procedure:

  1. Cut the eggplant and potato into roughly 1-inch cubes and soak them in water until used.
  2. Heat oil in a pressure cooker. Add cloves, cardamom and cinnamon into the oil and sauté until aromatic.
  1. Add the chopped onions along and chili and sauté until onion translucent.
  2. Add and sauté the ginger-garlic paste for 30 seconds on low-medium heat.
  3. Add tomatoes and cook them with a pinch of salt until soft.
  1. Add the turmeric powder, red chili powder, coriander powder, cumin powder and sauté for 20 seconds.
  2. Drain the water and transfer the chopped cubes of eggplant and potato into the pressure cooker, add salt to taste, give it a good mix, pour just about 20-30 ml of water and pressure cook until 2 whistles on medium heat.
  3. Once the pressure releases, add garam masala and cook the curry for 2 minutes more.
  1. Garnish with cilantro and serve with rotis/chapatis/paratha. Enjoy!

Note:

  • Add salt and spices according to your taste and preference.
  • Add water carefully, as the curry would become runny.
  • Drizzle a bit of lime juice before serving if you like more tanginess.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

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Green Beans Palya (Stir fry)

Green Beans Palya (Stir fry)

Simple and healthy beans stir fry made with chana dal, onions, and grated coconut.