Raita/Masarubajji

Let us see how to make raita/masurubajji.....

Raita/Masurubajji is usually served with rice dishes made with masala and extra spices...and the main ingredient here is curd/yogurt which helps in digestion...

Ingredients:

1Cup-Curd/Yogurt(thick).
1/2 Cup-Finely Chopped Cucumber.
1/2 Cup-Thinly Sliced Onions.
1-Green Chili(Optional).
1- Small Size Tomato.
1/4 Tsp-Salt.
Finely Chopped Coriander/Cilantro Leaves.

Method:

1.Take a medium size bowl add curd/yogurt,cucumber,onions,tomato,green chili,cilantro/coriander leaves and mix well.

2.You can also make a variations by adding a grated carrot,corn and also 1/4 tsp of chat masala.

Thing to Note:

Add Salt to Raita/Masurubajji just before serving....

Enjoy the Raita with your Spicy Rice Dishes it definitively make a difference....

Tomato Rice/Bath

Hi everyone,hope you all enjoyed and celebrated Navarathri....i wish all your wishes come true.

Today lets see how to make a yummy,spicy,tangy and easy tomato rice/ bath which can be prepared for breakfast,lunch or dinner you can make this dish for any meal you need,it's very simple and takes 20-25mins..

Tomato rice is South Indian dish and always tastes awesome with Raita/Masarubajji...

Come on let's see what all ingredients do we need.

Ingredients:

2 Cups- Sona Masuri/Basmati Rice.
1/2 Cup-Shelled green peas/batani.
2-3-large size Tomato.
6 or up-Green Chilies.
1/2 tsp-Ginger Paste.
1/2 tsp-Garlic Paste.
1-Medium size Onion(cut into thin slices)
1/2 tsp- Cilantro/Coriander/dania powder.
4-Cloves.
1 inch-Cinnamon.
2-3-Bay leaves.
1/4 tsp-Ground Pepper.
1 tsp-Ghee.
2 tbsp-Oil.
10-20-Chunks of Cashew Nuts(Optional).
Salt to taste.
Coriander/Cilantro leaves and Mint leaves.

Method:

1.Soak a shelled green peas in a water for about 5-6 hours/overnight/or you can use use canned,frozen or fresh green peas.

2.Wash the rice and soak it for about 15-20 mins.

3.Take a pressure cooker/heavy bottomed pan,add ghee and oil once after oil is hot add bay leaves,2-cloves and 1/2 inch cinnamon after a min add chopped onions fry it for couple of mins,now add ginger and garlic paste followed by chopped green chilies, chopped mint leaves,cashews,green peas and chopped tomatoes and cook for 5 mins.

4.Once after tomatoes are cooked now add salt,ground black pepper,ground cloves and cinnamon (2cloves and 1/2 inch cinnamon),cilantro/coriander/dania powder mix well and cook for about 2-3 mins.

5.Now add rice and add about 3-31/2 cups of water,finely chopped coriander/cilantro close the lid and cook until one whistle on pressure cooker,in a regular heavy bottomed pan close the lid put the flame on medium and cook for about 15 mins.(Make sure when you cooking on heavy bottomed pan that the lid is closed properly and flame is on low and check every 5 mins your rice but do not mix much to make sure rice is not mushy and the bottom of pan is not burnt).

6.Serve with a raita/masarubajji.

Enjoy the Spicy and tangy Tomato Rice/Bath.