PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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JAMUN RAITA/ JAVA PLUM OR INDIAN BLACK BERRY RAITA

Indian blackberry or Java Plum or Jamun is loaded with full of nutrients which is really great for improving health. Try to make Jamun Raita as a seasonal fruit dish which could be delicious for its unique flavour and tangy taste. You can easily serve this raita with pulao or any other mid-day meal.
I love curd and obviously raitas. And Fruit raitas are my favourite kind. So here is a twist to the simple raita with the added flavour of Jamun.
Whenever you make any spicy dishes, the perfect cooling company with it is Raita. Jamun has great nutritional properties and is absolutely delicious whether added to curd or to cold milk. So let’s dive right into the recipe of refreshing Jamun raita.
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INGREDIENTS:
1/2 cup deseeded and finely chopped ripe black jamuns
1 cup whisked low-fat curds
 Black salt to taste
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp Mint leaves
1 tsp sugar ( purely optional  I love my raita little sweeter side so I used sugar )
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INSTRUCTIONS:
  1. Combine the curds, jamuns, salt, cumin seeds powder and mint in a bowl and mix well.
  2. Refrigerate for at least 1 hour.
  3. Serve chilled garnished with mint leaves and jamun. picsart_07-01-096443964960576610383.jpg
SEE MY OTHER RAITA RECIPES HERE..BEETROOT WALNUT RAITA
NOTES: 
  • Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this raita with a pulao or even as a dip with fat-free khakhras.
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HEALTHY CHICKPEA SALAD

My hubby dear & I are both in love with salads. Every day I wish to try some new salad combinations and chickpea is my favourite ingredient.
Chickpea Salad is such a delicious and nutritious way to enjoy fresh summer veggies and is perfect to make ahead and enjoy for lunch!

I love fresh summery salads filled with a huge variety of products and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, black olives and Lemon dressing are the perfect complement to chickpeas! Not only is the combination of colours and textures beautiful, but it is also loaded with flavour for a totally irresistible meal ready in just minutes.

What I love most about this chickpea salad is that you can customize it to your own preferences.  If you don’t like olives, leave them out….want something a little spicy, throw in a little bit of chopped jalapeno. It’s your salad your way.
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INGREDIENTS:

1 cup  Chickpeas soaked  and boiled  well
1  Cucumber Chopped
2 cups  chopped tomatoes
1/2 cup diced red onion
1/2 cup sliced black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint optional

FOR THE DRESSING:
2 tsp  olive oil
1 tbsp lemon juice
1/2 tbsp lemon zest
2 cloves garlic minced
kosher salt and fresh black pepper to taste
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INSTRUCTIONS:

  1. In a large bowl, toss together the chickpeas, cucumbers, tomatoes, olives, basil and mint until well combined. Set aside.
  2. In a small bowl, whisk together the olive oil, lemon juice, zest and garlic. Season with salt and pepper, to taste.
  3. Pour the dressing over the salad and toss to combine.
  4. Cover the salad and transfer to the refrigerator for 30 minutes.
  5. Serve immediately or store in an airtight container until ready to serve.

    NOTES:

    This Chickpea Salad can be made up to 5 days in advance and stored in the refrigerator in an airtight container

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WATERMELON BLUEBERRY COTTAGE CHEESE SALAD WITH CUCUMBERS

I wanted to create a refreshing salad that would cool you off without the need for ice cubes.  It’s starting to get hot and steamy here which makes me crave all the watermelon and cold cucumbers I can find.

It’s been so hot here the only thing I’ve wanted to eat is my Watermelon salad.
Did you know that Watermelon is 92% water and eating it keeps the body hydrated? This Watermelon and Cucumber salad with basil Lemon dressing are perfect in this hot weather as light lunch/ dinner. It’s simple, refreshing and big in flavour

My husband and I love salads. And I always try to make a new combination of salads every time. So here I present a cool combination of salad to beat the heat.

Refreshing and easy, Watermelon Blueberry Cottage cheese  Salad with Cucumbers is the side dish you’ll want at every meal.
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INGREDIENTS:
2 cups large diced watermelon
1/4 cups blueberries ( Here I used dried blueberries )
1 English cucumber cut into chunks
1/2 cup Cottage Cheese ( paneer) diced
1/4 cup thinly sliced fresh basil
1 tablespoon Lemon juice
1 tablespoon honey
1/4 cup olive oil
kosher salt
fresh ground pepper
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INSTRUCTIONS:

  1. In a large bowl, add the watermelon, blueberries, cucumber, Cottage Cheese and basil. Toss to combine.picsart_06-09-058282747625511571277.jpg
  2. In a small bowl, whisk together the Lemon juice, honey and olive oil. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss to coat.
    Serve immediately.

    NOTES:

  • Salad can be made up to 8 hours in advance. Store in the refrigerator in an airtight container until ready to serve.
  • You can use fresh blueberries, cranberries and cherries too.

    If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #AsthasKitchen

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RAW MANGO LAUNJI (AAM KI LAUNJI)

Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My Dadi  (grandmother) made the best Raw mango pickle and I was so obsessed with it as a child. She also made delicious Mirchi pickle, lemon pickle and so much more…Jadu hai unke hatho me.
That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I am freed of making pickle at home since my dadima since my dadi send me all kind of achars every year.
This dish is very close to my heart and it always brings out feelings of nostalgia of how we used to fight for it back when we were kids.
 I have always wanted to try this recipe to impress my bhua & my brothers and prove to them that I have inherited the magic of taste from my grandma.
I am so happy to have nailed it. Yoo-hoo!!
Hope you all enjoy my recipe.Do try & let me know.
INGREDIENTS :
6,7  raw mangoes(light, riped and peeled)
2 tablespoons vegetable oil
2 teaspoons panchporan, or use an equal amount of fennel, cumin, mustard, fenugreek and onions seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder, or to taste
Salt(to taste)
1/4 cup granulated white sugar, +1-2 tablespoons as needed
1/3 cup water
INSTRUCTIONS:
  1. Wash and peel the mangoes and then Set them aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for a few seconds.
  3. Then add in the cut mango slices and toss to combine well with the seasoning.
  4. Add in the turmeric powder, garam masala, red chilli powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute.
  5. Then add in the sugar and mix well.
  6. Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat.
  7. After 10 minutes, the mangos will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
  8. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
NOTES:
  • Adjust sweetness and spice levels in this chutney to taste. Use more sugar if you like sweet chutneys and more spice if you like spicy chutneys.
  • You may use jaggery in place of sugar if you want.
  • If you do not have sag ki Keri (slightly ripened mango)  then you can try it with raw mango by cooking it, taking 2-3 whistles in the cooker.
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KERI KA ACHAAR / RAW MANGO CHILLI PICKLE ( DADI’S RECIPE)

Wishing you all a happy #AchaarDay
I celebrated #achaarday to celebrate the vastness of India and it’s culture. Every home makes a different achaar, every person will make the same achaar differently .sabke hatho ka swad achaar me alag alag aata hai, aur dusre ke ghar ka achaar jayada bhata hai .This is what India is about.

I made Keri ka Achaar from my Dadi’s recipe.I tried my best ki Dadi ke hatho ka jadu chal jaye ..

Here’s my favourite mango pickle without which my daily meals would be incomplete .

INGREDIENTS : 

Raw mango 1 cup Chopped

Oil filtered1/4 cup ( You can use Mustard oil too)

Fennel seeds (saunf) 1 1/2 tablespoons

Salt 3 1/2 teaspoons

Split mustard seeds (rai ki dal) 2 teaspoons ( I used rai and crushed in the mixture )

Red chilli powder 2 tablespoons

Asafoetida a pinch

Green chilli chopped 1/4th cup
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INSTRUCTIONS:

  1. Heat oil in a non-stick pan till it starts to smoke. Set aside to cool.
  2. Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
  3. Crush fennel seeds and Mustard seeds.
  4. Add salt,  crushed spices, asafoetida (heeng ) red chilli powder,  Raw mangoes and green chillies and mix well.
  5. When the oil is cooled add half of it and mix.
  6. Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.
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