Yogurt – 2 ½ cups, whisked
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Curry leaves – 4
Green chilies – 2, slit
Ginger paste – 1 teaspoon
Turmeric powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Cilantro (Coriander leaves) – 6 sprigs, chopped finely

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How to make Plain Raita

. Take yogurt in a bowl, whisk till it is smooth. Add salt and mix well.
. Heat the oil on medium heat in small frying pan.
. Once hot, add cumin seeds, ginger paste, green chilies, curry leaves. Sauté it for 10 seconds. Switch off the gas heat.
. Add turmeric powder, red chili powder, coriander powder.
. Immediately add this tadka into yogurt.
. Finally add chopped cilantro. Mix well.
. Serve.

plain raita


250 gm curd (dahi)
1 cucumber (kheera)
1 onion (pyaj)
1 green chilly (hari mirch)
1 tomato (tamatar)
1 potato (alu)
1/4 tsp salt (namak)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp roasted cumin powder (bhuna jeera powder)
1/4 tsp rock salt (kala namak)
1/2 tsp mustard seeds (raai)
1 tsp oil

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How to make mix veg raita

. Wash all the vegetables properly.
. Finely chop them(except alu) and keep them aside.
. Boil potato and then let it cool.
. Once cooled cut potato into small pieces.
. Beat curd with a beater and then add all the chopped vegetables to it.
. Also add salt, rock salt, jeera and kali mirch.
. Heat oil in a bowl and let the mustard seeds crackle.
. Then add the above tempering to the curd. This tadka or tempering is optional.
. Refrigerate it for sometime and serve chilled.



Plain yogurt – 1 ½ cups
Boondi – ½ cup
Roasted cumin powder – 1 teaspoon
Black salt – ¼ teaspoon
Red chili powder – ½ teaspoon
Black pepper powder – ¼ teaspoon
Salt – to taste
Cilantro or coriander leaves – 1 tablespoon, finely chopped

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How to make Boondi raita

. Take yogurt in a bowl.
. Whisk it till you get smooth consistency.
. Add boondi, red chili powder, roasted cumin powder, black salt, salt and black pepper powder.
. Mix well.
. Lastly add chopped coriander leaves.
. Mix well and it is ready to serve.



400 gms hung yogurt
2 Tbsp fresh rose water
1 Tbsp organic honey
1/2 cup chopped grapes
1/2 cup chopped strawberries
1/2 cup pomegranate kernels
2 Tbsp butter
A pinch of ground cinnamon
2 Tsp finely ground cane sugar
Brandy (optional)


1 cup dried breadcrumbs/crushed ragi biscuits


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How to make Yogurt Crunch Pudding

. Put together the cane sugar, breadcrumbs and a pinch of cinnamon with butter in a bowl and rub between your fingers.

. Lay out the dry mixture in a flat dish as the base of the pudding.

. In a bowl mix the hung yogurt, honey, rose water, chopped strawberries, chopped grapes  and lather it on the base, topping it finally with crushed pistachios and pomegranates, and allow to set in the fridge.



¾ cup fresh mint leaves/pudina (loosely measured)
few coriander leaves (optional)
½ tsp cumin
¼ to ½ tsp. sugar
salt as needed
1¼ cup thick curd or Greek yogurt
½ small green chili (deseeded) (optional)


1 to 2 tbsp. chopped onions

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How to make mint raita

. Wash mint and coriander leaves in lot of water and drain them.
. Dry roast cumin and cool it.
. Add cumin to a blender jar and powder.
. Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar.
. Blend well and mix with the rest of the yogurt.
.If desired you can add few chopped onions (optional)



1 Medium onion sliced thinly
1 cup of curd / perugu (beaten)
small piece of ginger sliced or chopped
1 to 2 green chilies slit
1 sprig curry leaves
Pinch of hing
¼ tsp mustard
¼ tsp cumin
Pinch of fenugreek seeds /menthulu powdered
Fistful of coriander leaves minced
oil as needed

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How to make majjiga charu

. Heat oil in a pan
. Add mustard, cumin, fenugreek seeds, once they begin to splutter
. Add curry leaves, green chilies, ginger and hing
. Fry till the green chilies are roasted well and you get an aroma
. Add onions, sprinkle salt and fry till the onions begin to turn pink. Do not over fry, else onions begin to lose the crunch.
. Allow the onions to cool else sometimes hot onions will curdle the yogurt. Add this to the whisked yogurt, adjust salt.
. Garnish majjiga charu with coriander

majjiga charu


2 cups of chopped bottle gourd (use tender bottle gourd)
1 ¼ to 1 ½ cups yogurt / curd (use as needed)
Salt as needed
1 tbsp. oil
2 to 3 green chilies sliced or chopped
1 broken red chili (optional)
1 sprig curry leaves
⅛ tsp. turmeric
¼ tsp cumin
¼ tsp mustard
Pinch of hing
½ tsp. chana dal (optional)
½ tsp urad dal (optional)
Fat pinch of fenugreek powder / menthi podi (optional)
Coriander leaves as needed.

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How to make sorakaya perugu pachadi recipe

. Wash and peel bottle gourd, chop them to pieces.
. Cook them till tender in a pot with very little water, you can sprinkle more if needed. Try not to use lot of water since we don’t want to drain the nutrients. Set this aside.
. Heat a pan with oil, add cumin, mustard and chana dal and urad dal. Fry till the dals turn crunchy. Add sliced ginger, sliced or chopped green chilis, red chili and curry leaves. Fry till the curry leaves turn crisp for about 2 minutes.
. Add hing, turmeric and fenugreek powder to the oil, stir. Add cooked bottle gourd and salt. Transfer this to a plate and let it cool completely.
. Meanwhile, whisk yogurt with a fork to smooth
. When the seasoned bottle gourd cools down, mix it with the yogurt and add chopped coriander leaves



½ cup rice (1/4 cup white rice ¼ cup brown rice or millets)
1 to 1½ cup thick curd/ yogurt (adjust as needed)
⅛ to ¼ cup milk (optional)
salt as needed


2 tbsp. grated carrot
2 tbsp. grated cucumber or bottle gourd
1 tsp. finely chopped coriander leaves


1 sprig curry leaves
pinch of hing
½ tsp minced or crushed ginger
1 slit green or red chili
½ tsp cumin/ jeera
½ tsp mustard
¾ to 1 tsp urad dal/ minapa pappu (optional)
¾ to 1 tsp chana dal (optional)

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How to make curd rice recipe

. Wash and soak rice for 20 to 30 minutes.
. Add 1½ cups water,salt to the cooker, soft cook the rice.
. Fluff up the rice or mash lightly to suit your liking. Cool it completely.
. Add curd to cooled rice. Mix well until combined. If using milk, add it as well and stir. Milk can be skipped if curd is fresh and the curd rice is going to be served within an hour.
. Heat oil in a pan, add cumin and mustard, when they begin to splutter, add dals and fry until golden, add ginger, chili and curry leaves. When the curry leaves turn crisp, add hing and switch off the stove. If using bottle gourd, add it to the hot seasoning and stir.
. Add coriander leaves, grated carrots and cucumbers to the yogurt rice, pour the seasoning and mix.
. South indian style curd rice is ready.
. Serve with pickle (optional).

curd rice
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