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Aalu Ka Raita: Method

This document contains recipes for several Indian salads and raitas. It includes recipes for aalu ka raita made with potatoes, baingan ka raita made with brinjal/eggplant, beans ka salad made with different types of beans, gajar ka raita made with carrots, and several other recipes. The recipes provide lists of ingredients and step-by-step instructions for making each salad or raita.

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Varsha Kulkarni
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101 views7 pages

Aalu Ka Raita: Method

This document contains recipes for several Indian salads and raitas. It includes recipes for aalu ka raita made with potatoes, baingan ka raita made with brinjal/eggplant, beans ka salad made with different types of beans, gajar ka raita made with carrots, and several other recipes. The recipes provide lists of ingredients and step-by-step instructions for making each salad or raita.

Uploaded by

Varsha Kulkarni
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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AALU KA RAITA

INGREDIENTS
Potatoes Curds Cumin Onion Green Chillies Green Coriander Salt White or Black Pepper Red Chilli Powder 150 gms 200 gms 3 gms 50 gms 2 nos 1/8 bunch To taste To taste A pinch

METHOD
Wash, peel and cut potatoes into small cubes. Boil them in salted water. Drain and cool. Beat thick curds. Chop onions, coriander and green chilies. Roast cumin seeds. Pound it to a fine powder. Mix potatoes, onion, curds, coriander, green chilies, salt and half of the cumin powder. Store it in a refrigerator. Sprinkle rest of the cumin powder, chilly powder and pepper before serving. Garnish with coriander leaves. Serve cold.

BAINGAN KA RAITA (HYDERABADI STYLE)


INGREDIENTS
Brinjal Curds Chilli Powder Garam Masala Salt Oil For Tempering : Mustard Seeds Red Chillies Oil 1 gm 1 no 15 mls 150 gms 400 gms 2 gms 1 gm To taste For frying

METHOD
Wash and cut brinjal in juliennes. Beat curds in a bowl. Add salt, cumin powder and garam masala. Keep in a refrigerator for one hour. Heat oil in a pan. Fry brinjals till crisp. Remove on kitchen paper. Keep them aside to cool. Pour beaten curds in serving bowl. Place fried brinjal juliennes in it. Heat oil and crackle mustard seeds. Add whole red chilly. Pour over brinjal and curd mixture. Serve immediately.

BEANS KA SALAD
INGREDIENTS
reen beans Yellow beans Kidney beans Onion Celery Red or green pepper. For dressing: Sugar Vinegar Salad oil Salt & Pepper 3/4 cup 2/3 cup 1/3 cup To taste 100 gms 100 gms 100 gms 1 1/2 cup 1/2 cup

METHOD
Boil Green beans, Yellow beans and Kidney beans. Finely slice the onion. Chop Celery, Red or green pepper in square shape. Mix all beans in a bowl. Add onion, celery and pepper. Stir well. Blend Sugar, Vinegar, Salad oil and Salt & Pepper together. Add in the beans mixture. Stir Properly. Keep for several hrs or over night to allow the flavor to blend.

GAJAR KA RAITA
INGREDIENTS
Oil Mustard Seeds Chilli Powder Carrots (Large) Fresh Lemon Juice Salt 1 tbsp. 1/2 tsp. 1/2 tsp. 8 nos. 2 tbsp. To Taste

METHOD
Peel and grate carrots. Heat oil in a pan. Add mustard seeds. Saut until the seeds pop. Add chilly, grated carrot, salt and lemon juice. Saut for 1 minute. Remove the pan from heat. Serve cool.

GREEN BEAN SALAD


INGREDIENTS
Green beans cooked Bacon fried and crumbled Salt Celery chopped Gram Flour Eggs hard boiled Curds Onion chopped Baking Powder Pepper Powder For dressing: Oil Onion grated Salt Vinegar Roasted Cumin Powder Sugar Red Chilli Powder Salt Coriander Pepper Garlic powder 1/2 kg To taste

BOONDI KA RAITA 6 slices


INGREDIENTS
1/2 gms cup 110 4 gms 500 1gm small 1 2 gms For frying 1 Tbsp To taste 1/3 cup A pinch 2 Tbsp A pinch To taste A sprig A pinch A pinch

METHOD
Beat curds and keep in a refrigerator. Mix gram flour, 1/2 tsp salt and baking powder. Add water and make batter of pouring consistency. Heat oil in a deep bottomed pan. Pour the batter in the hot oil through a colander. Fry boondi till crisp. Keep it aside. Take hot water in a bowl. Put fried boondi in it. Strain it after one minute. Take out beaten curds from the refrigerator. Put the boondi in it. Mix Pepper Powder, Salt, Cumin Powder and Red Chilli Powder. Refrigerate it. Take out before serving and garnish with coriander leaves and a pinch of pepper powder sprinkled on the top. Serve cold.

METHOD
Heat oil in a pan. Fry bacon until crisp. Crumble them properly. Add green beans small amount of water and bacon drippings in a bowl. Cook until tender. Add celery, eggs and onion. Mix Onion (grated), Vinegar, Sugar, Salt, Pepper and Garlic powder together and heat until boil. Pour over green beans immediately. Serve Cold.

HARA SALAD
INGREDIENTS
Cucumber Lettuce Tomatoes Onion Beetroot Radish Cabbage Capsicum Chilli For Dressing : Vinegar Lemon Juice Sugar Cooking Oil Mustard Oil Salt Pepper Powder Black Salt 30 mls 15 mls 15 gms 5 mls 5 mls 5 gms 2 gms A pinch 100 gms 1 bunch 100 gms 200 gms 150 gms 150 gms 125 gms 60 gms 5 gms

METHOD
Peel & wash Cucumber, Tomatoes, Onion, Beetroot, Radish, Cabbage, Capsicum and Chilli. Cut them into fancy shapes. Break the lettuce and arrange in a serving dish. Arrange all vegetables as per your choice. Keep under refrigeration. Mix Vinegar, Lemon Juice, Sugar, Cooking Oil, Mustard Oil, Salt, Pepper Powder and Black Salt to prepare dressing. Keep aside to use later. Sprinkle dressing just before serving.

KADDU KA RAITA
INGREDIENTS
Pumpkin Curds Chilli Powder Garam Masala Salt Oil For Tempering : Mustard Seeds Red Chillies Oil 1 gm 1 no 15 mls 115 gms 400 gms 2 gms 1 gm To taste For frying pumpkin pieces

METHOD
Wash and cut pumpkin in juliennes. Beat curds in a bowl properly. Add salt, cumin powder and garam masala. Keep under refrigeration for one hour. Heat oil in a pan. Fry the juliennes till crisp. Remove on kitchen paper. Keep aside to cool. Pour beaten curds in serving bowl. Place fried pumpkin juliennes in it. Heat oil in a pan. Crackle mustard seeds. Add whole red chilli. Pour over pumpkin and curd mixture. Serve immediately.

KHEERE PYAZ KA SALAD


INGREDIENTS
Cucumbers Onion Salt Sugar Vinegar Mayonnaise 2 medium 2 medium To taste 1 tbsp 1 tbsp 2-3 tbsp

METHOD
Peel & finely slice the cucumbers. Layer the sliced cucumbers in shallow dish. Sprinkling each layer with salt. Keep them over night. Drain the cucumbers and rinse. Dry them on kitchen towel. Thin slice the onions. Mix gently with cucumbers slices. Beat mayonnaise, sugar and vinegar until creamy. Stir into mixed cucumbers and onions. Serve Chilled.

MACARONI SALAD
INGREDIENTS
Macaroni Celery Carrot Onion Eggs 500 gms 1 1/2 cup 1/2 cup 1/4 cup 6

For dressing Vinegar Sugar Prepared mustard 1/4 cup 3/4 cup 2 tbsp

METHOD
Finely chop Celery, Carrot and Onion. Hard boil and slice the eggs. Boil water in a deep bowl. Add macron in boiling water. Boil for few minutes. Drain in a strainer. Keep aside to cool. Keep 1 egg aside. Stir macron, celery, carrot, onion and remaining eggs gently. Blend Vinegar, Sugar and Prepared mustard to make dressing. Add into macaroni salad mixture. Garnish with egg and serve.

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