Saturday, September 22, 2007

Dahi Butti (Yogurt Rice)

This is a quickie which can be prepare with leftover white rice.... You can have it for breakfast, lunch or dinner.... This is my entry for 'breakfast from leftovers' organized by Nandita (

Rice 2 cups
Yogurt 1.5 cups
Milk 2tblspns
Curry Leaves 10-12
Red chillies 2-3
Onion 1 medium
Asafoetida a pinch
Salt to taste
Sugar 2-3 tspns
Oil 1tblsp
Mustard seeds 1/4 tspn
Jeera (cumin seeds) 1/2 tspn
Turmeric a pinch (optional)
Cilantro for garnishing

Loosen leftover rice from refrigerator. Add salt and sugar, mix. Spread cut onion and curry leaves on the rice.
For tadka: In a pan, over medium range, heat oil, add mustard seeds. After they splutter, add jeera, asafoetida and turmeric if desired*.
Then add red chillies, let them coat with the tadka for about a minute and remove pan from heat. Spread this tadka over rice and mix. Add yogurt and milk, mix well. Garnish with Cilantro.
*Note: If you like the end recipe to be white skip turmeric else add a pinch to give it a light yellow tinge

Thursday, September 20, 2007

Mulyachi Bhaaji / Radish Sabzi

I would never eat radish sabzi until I visited my sister and she made this lovely dish out of radish. It's very easy to prepare.... and I really like it. I prepared this after getting the recipe from her.

Radish 1 count (large)
Green chillies 2-3
Mohri (mustard seeds) 1/2 tsp
Jeera (cumin seeds) 1/2 tsp
Hing (asafoetida) a pinch
Halad (turmeric) 1/4 tsp
Oil 1.5 tbsp
Besan (chick pea flour) 2 tbsp
Sugar 1 tsp
Salt to taste
Coriander / Cilantro to garnish


Grate radish. Heat oil in a pan on medium heat and add mohri, once it starts spluttering add jeera, turmeric and hing. Then add cut green chillies. Lower heat and add grated raddish. Cover pan and let radish cook for 2-3 mins. Then add salt, sugar mix well and then add besan. Mix and cover again for about 5 mins. Make sure you mix it once or twice so that the besan does not get burnt. Once cooked, add fresh cut coriander.

Wednesday, September 19, 2007

Fruit Shrikhanda

As they say, while starting in a new kitchen one should prepare something sweet, I am starting posting on this blog with a dessert. This is quite a zatpat recipe.

Yogurt 1 container
Sugar 3 tablespoons
Fresh or canned fruits 4 bowls
Mango pulp 1 bowl
Saffron strands (Keshar) 6-8

Hang yogurt in a muslin or 100% cotton cloth overnight.
Next morning, add sugar & saffron and mix well. Keep refrigerated for 2-3 hours.
Add fruits and mango pulp. Serve chilled....