Dudhi Raita

Time 10 min

Ingredients

Dudhi 1/2 cup peeled and grated

Curd 1/2 cup

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into small pieces

Salt to taste

Method

Steam grated dudhi for 7-8 min. Allow it to cool. 

Mix dudhi and curd very well by adding sugar and salt in mixing ball. 

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Serve with pulao or biryani.

Beetroot Salad / Beetachi Dahyatil Koshimbir

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Chopped tomato 1 medium size

Chopped green chilies 1

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Curd  2 tbsp

Groundnut powder 2 tbsp

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Mix beet, onion and tomatoes in mixing bowl. 

Heat the oil in pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chiles and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl, then add curd, sugar, groundnut powder and salt. Mix well and then Serve chill.

Beetroot Salad / Koshimbir with Lemon

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Groundnut powder 2 tbsp

Lemon juice 1/2 tsp or more as per our taste

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.

Beetroot Salad / Koshimbir with Lemon

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Groundnut powder 2 tbsp

Lemon juice 1/2 tsp or more as per our taste

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.

Cabbage / Kobi Koshimbir with Curd

Time 10 min

Ingredients

Shredded cabbage  1/2 cup

Chopped green chilies 1

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curd  2 tbsp

Groundnut powder 2 tbsp

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Heat the oil in pan. Add mustard seeds, cumin seeds, after it crackles add pinch of asafoetida and then turn off flame. Allow it to cool. Then add this to cabbage, then add curd, sugar, groundnut powder and salt. Serve chill.

Cabbage / Kobi Salad with Lemon

Time 10 min

Ingredients

Shredded cabbage 1/2 cup

Chopped green chilies 1

Cumin seeds 1/4 tsp

Lemon juice 1 tsp

Oil 1 /2 tsp

Salt to taste

Method

Take cabbage in bowl add 3-4 pinch of salt and then add less than 1/2 cup of water and wash the cabbage. Remove the water completely. Keep it aside.

Heat the oil in pan. Add cumin seeds, after it crackles then turn off the flame. Allow it to cool. Then add this to cabbage, then add lemon juice and salt. Serve chill.

Cabbage / kobi Salad with Lemon

Time 10 min

Ingredients

Shredded cabbage 1/2 cup

Chopped green chilies 1

Cumin seeds 1/4 tsp

Lemon juice 1 tsp

Oil 1 /2 tsp

Salt to taste

Method

Take cabbage in bowl add 3-4 pinch of salt and then add less than 1/2 cup of water and wash the cabbage. Remove the water completely. Keep it aside.

Heat the oil in pan. Add cumin seeds, after it crackles then turn off the flame. Allow it to cool. Then add this to cabbage, then add lemon juice and salt. Serve chill.

Pepper Cucumber Salad

Time 10 min

Ingredients

Finely chopped cucumber 1 cup

Pepper powder 1/5 tsp

Curd 1/4 cup

Pinch of mint powder or fresh crushed mint powder (optional)

Salt to taste

Method

Mix all ingredients and serve chill.

Tomato Salad

Time 15 min

Ingredients

Tomato 2 large size cut into pieces

Curd 1 tbsp

Sugar 1/4 tsp

Coriander for garnishing

Seasoning

Curry leaves

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into pieces

Salt to taste

Method

Take chopped tomato in a mixing bowl. Keep it aside. Prepare seasoning. Take oil in seasoning / saute pan heat the oil, add mustard, cumin, asafoetida, curry leaves, green chilies.Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Then add curd and sugar. Add salt at the time of serving.

Tip

I have added very little curd for this salad in the picture. Usually i add less curd in tomato salad than cucumber salad.

Macaroni Salad

Time 20 min

Ingredients

Macaroni 1/2 cup

Capsicum 1 medium sized cut into small pieces

Tomato 2 medium sized cut into small pieces

Onion big sized peeled and cut into cubes

Oregano 1/4 tsp

Olive oil 1/2 tsp

Salt to taste

Method

Add macaroni in boiling water and cook for about 5-6 min (Taste to see whether it has cooked properly or not). Switch off the flame. Drain the water and then run macaroni into cold water so that it will get cool immediately to avoid excess cooking. Take a sauce pan add olive oil add chopped onion, tomato, capsicum saute for about 4-5 min. Then add macaroni, oregano and salt. Saute for about 2-3 min on high flame. Turn off flame. Keep in the refrigerator and serve chill. 

Macaroni Salad

Time 20 min

Ingredients

Macaroni 1/2 cup

Capsicum 1 medium sized cut into small pieces

Tomato 2 medium sized cut into small pieces

Onion big sized peeled and cut into cubes

Oregano 1/4 tsp

Olive oil 1/2 tsp

Salt to taste

Method

Add macaroni in boiling water and cook for about 5-6 min (Taste to see whether it has cooked properly or not). Switch off the flame. Drain the water and then run macaroni into cold water so that it will get cool immediately to avoid excess cooking. Take a sauce pan add olive oil add chopped onion, tomato, capsicum saute for about 4-5 min. Then add macaroni, oregano and salt. Saute for about 2-3 min on high flame. Turn off flame. Keep in the refrigerator and serve chill. 

Cucumber Salad / Kakdichi Koshimbir

Time 10 min

Ingredients

Cucumber 2 medium sized peeled and grated

Tomato 2 large size cut into pieces

Curd 1/2 cup

Sugar 1/4 tsp

Groundnut powder 2 tbsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Salt to taste

Method

Mix Cucumber and tomato in a mixing bowl. Take oil in seasoning pan heat the oil, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Then add ground nut powder, curd and sugar. Add salt at the time of serving because after adding salt cucumber will start leaving water.

Tip

Generally salt is added to the cucumber then it starts leaving water. To remove the water press cucumber then slowly water will come out. Drain the water and then add the seasoning and remaining material. But i usually do not remove water. It is said that if this process of removing water is carried out then the person having cucumber salad will not have cold and cough.

Cucumber Salad / Kakdichi Koshimbir

Time 15 min

Ingredients

Cucumber 2 medium sized peeled and grated

Tomato 2 large size cut into pieces

Curd 1/2 cup

Sugar 1/4 tsp

Groundnut powder 2 tbsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Salt to taste

Method

Mix Cucumber and tomato in a mixing bowl. Take oil in seasoning pan heat the oil, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Then add ground nut powder, curd and sugar. Add salt at the time of serving because after adding salt cucumber will start leaving water.

Tip

Generally salt is added to the cucumber then it starts leaving water. To remove the water press cucumber then slowly water will come out. Drain the water and then add the seasoning and remaining material. But i usually do not remove water. It is said that if this process of removing water is carried out then the person having cucumber salad will not have cold and cough.