Recipestable

Tag: Side Dish Recipes

  • Spice Up Your Dishes: The Flavorful Mint Mango Chutney Recipe!

    This Mint Mango Chutney recipe is a sweet accompaniment to a savory dish, and it costs just pennies to prepare. Add more sugar if your mangoes are tart. This chutney keeps for up to a week, covered, in the refrigerator. Try this mint mango chutney recipe and don’t forget your experience with me.

    Mint Mango Chutney Recipe
    Photo: Mint Mango Chutney Recipe
    Mint Mango Chutney Recipe
    Photo: Mint Mango Chutney Recipe

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 tbsp Olive oil
    • 1/4 cup red onion, chopped
    • 1 tbsp fresh ginger,minced
    • 1 Jalapeno pepper, seeded and chopped
    • 1/2 cup brown sugar
    • 1/2 cup cider vinegar
    • 1/4 cup raisins
    • 2 tsp curry powder
    • 1/4 tsp ground cloves
    • 1/8 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground allspice
    • 4 cups peeled mango, diced
    • 1/4 cup fresh mint, chopped

    [/tab] [tab]Yield:12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a large nonstick skillet over medium heat.

    Step 2

    Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally.

    Step 3

    Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes.

    Step 4

    Increase heat to medium-high.

    Step 5

    Add the mango, and cook for 4-5 minutes or until liquid almost evaporates.

    Step 6

    Stir in mint then remove from the heat. Allow to cool.

    Step 7

    Transfer into a blender. Blend until smooth. Mint Mango Chutney is ready to eat. Enjoy!

    [/tab] [tab]

    • Serve with curries or any meal.

    [/tab] [/tabs]

  • Sweet & Tangy Delight: The Perfect Sweet Chutney Recipe!

    Mellow down the spice of any dish by adding a little sweet chutney. Try this Sweet Chutney recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 250 gm tamarind
    • 250 gm jaggery
    • 1 tsp cumin seeds
    • 1 tsp red chili
    • 1 tsp aniseed
    • 1 tsp coriander seeds
    • 1 tsp coriander leaves
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak tamarind in hot water.

    Step 2

    Strain out its pulp.

    Step 3

    Now put all ingredients in the blender.

    Step 4

    Blend for 2 minutes or until well blended.

    Step 5

    Take it out in a bowl. Garnish with coriander leaves. Sweet Chutney is ready to serve.

    [/tab] [tab]

    • Serve with your favorite snack like samosa, rolls or pakoras.

    [/tab] [/tabs]

  • Citrus Kidney Bean Salad Recipe

     Citrus Kidney Bean Salad

    A quick and easy Citrus Kidney Bean Salad recipe with colourful veggies and tangy dressing. This is SO delicious!

    This Citrus Kidney Bean Salad recipe was given to me by a friend I had in college. I put this together after my CT scan because I wanted to eat something high in antioxidants and citrus (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here.

    It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish.

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    I’m sure that even the pickiest bean hating eater will love this dish. This is my new favorite and I can’t wait to go and make some more. The flavors are mellow, so this would be a good bean salad recipe for vegetarian kids.Try this Citrus Kidney Bean Salad recipe, I hope you like it!

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    Check it out the  Citrus Kidney Bean Salad recipe here !!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:2 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup boiled kidney beans
    • 1 cup shredded cabbage
    • 1 onion,thinly sliced
    • 1 cucumber, thinly sliced
    • 1 green pepper, thinly sliced
    • 1 tomato, thinly sliced
    • 1 carrot, thinly sliced
    • 1 teaspon lemon zest

    For Salad Dressing:

    • 2 tablespoon orange juice
    • 1 tablespon tomato ketchup (optional)
    • 1 teaspon olive oil
    • 1 teaspoon lemon juice
    • 1/4 teaspoon black pepper
    • salt to taste

    For Garnising:

    • Orange slices
    • fresh parsley, chopped

    [/tab] [tab]Yield: 6 servings

    Amount per Serving ( 1 serving = 3/4 cup)

    • Calories: 168
    • Fat: 3.5 g
    • Protein: 9 g
    • Fiber: 8 g

    . [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat olive oil in a pan. Sauté onion for 2 minutes or just until soft.

    Step 2

    Set aside and let it cool.

    Step 3

    Place beans, tomato, cucumber, green pepper,cabbage, onion and carrot in a large bowl.

    Step 4

    In a small bowl, whisk together the olive oil, lemon juice, orange juice, ketchup, salt and pepper

     Step 5

    Pour salad dressing over the bean salad.

    Step 6

    Toss to coat evenly.

    Step 7

    Stir in the lemon zest.

    Step 8

    Adjust the seasoning and dish it out.

    Step 9  

    Garnish with Orange slices and parsley.Delicious Citrus Kidney Bean Salad is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Citrus Kidney Bean Salad Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Lauki Raita (Bottle Gourd with Yogurt)

    Lauki Raita (Bottle Gourd with Yogurt)

    Have you ever tried Lauki Raita? It is delicious just like other vegetable’s raita. It goes perfectly with rice and roti. Do try it.

    Lauki Raita Recipe
    Photo: Lauki Raita Recipe

    Check it out the Lauki Raita Recipe here!!

    Prep Time:1 hour

    Cook Time:10 minutes

    Servings:12

    Difficulty Level: Easy

    Ingredients

    • 2 cups yogurt
    • 1 cup grated lauki ( ghiya/ bottle gourd)
    • Salt to taste
    • 1/4 tsp chaat masala powder
    • 1 tsp dry roasted and coarsely ground cumin seeds
    • few mint leaves, for garnishing

     

    Directions:

    Step 1

    Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

    Step 2

    Beat curd with a  beater till smooth and lump free. If the curd is too thick, add some water.

    Step 3

    Add lauki, salt and chaat masala powder to curd and mix well.

    Step 4

    Sprinkle ground cumin seeds over the raita. Garnish with mint leaves. Lauki Raita is ready to serve.

    Recipe Note’s

    • In the winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled. [/tab]

    Serving Suggestions:

    • Serve with paratha, daal or any curry.

    If you like Lauki Rait Recipe  and make it then let me know your feedback by commenting below.

  • Onion Pickle Recipe

    An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!

    [one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm big Onions
    • 100 gm garlic
    • 4 green chilies
    • 2 tbsp red chili powder
    • 75 ml gingilly oil
    • 2 tbsp thick tamarind juice
    • 1 small piece of jaggery
    • few curry leaves
    • salt to taste

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Finely chop onions, garlic and green chillies.

    Step 2

    Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

    Step 3

    Add chilly powder, salt and saute again in low flame.

    Step 4

    Add the tamarind water and cook for 3 minutes in a high flame.

    Step 5

    Finally crush the gaggery piece and add to the pickle. Mix thoroughly.

    Step 6

    Pour into clean dry glass bottles and keep.

    Step 7

    Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month. Onion pickle is ready to eat.

    [/tab] [tab]

    • Enjoy with burgers, sandwiches or dosa.

    [/tab] [/tabs]

  • Recipe: Apricot Chutney (Khubani Ki Chutney)

    Recipe: Apricot Chutney (Khubani Ki Chutney)

    Apricot Chutney

    An incredibly fast and simple Apricot Chutney recipe (sauce) packed with complex spice and zip.
    This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries or even as a spread with low-fat mayonnaise on sandwiches.

    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe
    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe

    Check it out the Apricot Chutney Recipe here!!

    Prep Time:10 minutes

    Cook Time:20 minutes

    Servings: 6

    Ingredients:

    • 350 gm apricots
    • 1 cup vinegar
    • 2 cups water
    • 1 tsp salt
    • 1/2 tsp red chili, crushed
    • 2 big Cardamom,crushed
    • 1/4 kg sugar
    • 1 tsp long strips of ginger
    • 1 clove garlic,finely chopped
    • 4 tsp raisins
    • 8-10 blanched almonds

     

    Directions:

    Step 1

    Put apricots in boiling water till soft.

    Step 2

    Peel and mash the apricots then strain the pulp and wash the stones of apricots with one cup of water.

    Step 3

    Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.

    Step 4

    Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.

    Step 5

    Put it in a jar. Apricot Chutney is ready to serve.

    Recipe Note’s:

    • This can be kept for one month. Enjoy!

    Serving Suggestions:

    • Serve with any snack, meat dishes or  curries.

    If you like Apricot Chutney  recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Apricot Chutney , do share with us and we would be glad to give it a try.

  • Onion Pulao Recipe

    Onion Pulao

    Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry.  This is a great one-dish meal and is great for a quick weekday dinner.

    Onion Pulao Recipe
    Photo: Onion Pulao Recipe

    Check it out the Onion Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups Basmati Rice
    • 5 onions
    • 1 cup thick coconut milk
    • 1/2 tsp ginger Paste
    • 1 tsp garlic paste
    • 3 cloves
    • 5 green chillies, thinly sliced
    • 1 bay leaf
    • 1 cardamom
    • 1 cinnamon stick
    • 1/4 cup Cashew nuts, optional
    • 3 tbsp oil or ghee
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with 4-5 changes of water or until water runs clear.

    Step 2

    Soak rice for 30 minutes.

    Step 3

    Peel onion and cut into thin lengthwise slices.

    Step 4

    Heat oil in a heavy bottom skillet.

    Step 5

    Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.

    Step 6

    Stir fry for 1-2 minutes or until golden.

    Step 7

    Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.

    Step 8

    Then add onions and fry for 2-3 minutes or until turn light pink.

    Step 9

    Add pre-soaked rice, coconut milk , 1 cup water and salt.

    Step 10

    Cook until well done. Onion Pulao is ready to serve.
    [/tab] [tab]

    • Enjoy with raita or with any spicy gravy.

    [/tab] [/tabs]
    If you like Onion Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Onion Pulao, do share with us and we would be glad to give it a try.

  • Lemon Fruit Dip Recipe

    This is a really light and fluffy fruit dip that is great at parties, holidays, or any time. Great for dipping strawberries or other fruit. Check it out the Lemon Fruit Dip Recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups low fat sour cream
    • 1 package instant lemon pudding mix
    • 1/4 cup cold milk
    • 2 tbsp lemon juice
    • 1 tsp lemon zest
    • Assorted fresh fruits

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a medium bowl, whisk milk,lemon pudding mix,lemon juice, sour cream in it.

    Step 2

    Let stand for 4 minutes or until smooth.

    Step 3

    Now add lemon zest and chill for 8-10 hours. Lemon Fruit dip is ready to serve.

    [/tab] [tab]

    • Serve with fruit.

    [/tab] [/tabs]

  • Recipe: Peanut Sauce

    Ingredients:

    • 1/2 cup chopped green onions
    • 1/3 cup chopped fresh cilantro leaves
    • 2 jalapeno peppers,finely chopped
    • 1 tbsp garlic, finely chopped
    • 1 tsp ginger, finely chopped
    • 1 jar peanut butter
    • 2 tbsp sesame oil
    • 1/3 cup fish sauce
    • 1 tbsp fresh lime juice
    • 1 can coconut milk
    • 2 tbsp hoisin sauce
    • 2 tbsp hot sauce

    How to make/Prepare Peanut Sauce:

    • To make the peanut sauce, in a food processor, combine the green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
    • Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds.
    • Add the fish sauce and lime juice and process to blend.
    • Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed.
    • You may add hot sauce to taste, if desired.
    • Peanut Sauce is ready to serve.
    • Serve with grilled chicken.
    • Enjoy!

  • Easy Garlic Chutney Recipe: A Flavorful Condiment

    Garlic is packed with antioxidants and is very good for our health. Garlic has antibacterial and anti fungal properties. It help to lower cholesterol. If you like the taste of garlic then this garlic chutney recipe is a must try recipe for you.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup garlic paste
    • 1 cup coconut,grated
    • 2 tbsp red chili Powder
    • 1/4 cup Sesame seeds,roasted
    • Salt to taste

    [/tab] [tab]Yield:6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix the garlic paste with the grated coconut.

    Step 2

    Add roasted sesame seeds, salt and chilly powder and grind in a grinder.

    Step 3

    Take it out in a container. Garlic Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with snack, paratha or any other meal.

    [/tab] [/tabs]

     

  • Sweet Mango Chutney Recipe

    Sweet Mango Chutney

    Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect condiment. This Sweet and Sour Raw Mango Chutney is delicious and easy to make. It uses Raw Mangoes and some basic spices.

    Sweet Mango Chutney Recipe
    Photo: Sweet Mango Chutney Recipe

    Check it out the sweet mango chutney recipe here and Don’t forget to share your experiences with me!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm green mangoes
    • 1 cup sugar
    • 1 cup vinegar
    • 1 inch piece of ginger, thinly sliced
    • 1 tbsp cumin seeds
    • 1 tbsp red chilli, crushed
    • salt to taste

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Peel mangoes then slice into very thin pieces.

    Step 2

    Take a saucepan or deep pot, add ginger, vinegar, cumin seeds and sugar in it.

    Step 3

    Bring to a boil and let it simmer for 15 minutes. Stirring constantly.

    Step 4

    Now put mangoes in it. Let it simmer for 10 minutes or until mangoes are pulpy.

    Step 5

    Season with salt and red chili. Cook for 2-3 minutes then remove from the heat.

    Step 6

    Take it out in a bowl and allow to cool. Sweet Mango Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • It can be served with other foods or can also be eaten with toasted bread.

    [/tab] [/tabs]

  • Recipe: Spicy Egg Korma

    Spicy Egg korma is a very common recipe and anyone can make it. This is an inviting egg curry that is loved by all at home. There are numerous versions of egg korma floating round the internet. But today’s recipe is bookmark-worthy and i am sharing my way of making spicy egg korma. Check it out the spicy egg korma recipe here!!

    Spicy Egg Korma recipe
    Photo: Spicy Egg Korma Recipe

    Prep Time: 10 minutes

    Cook Time: 35 minutes

     Servings: 4

    Ingredients

    • 4 eggs
    • 2 onion, chopped
    • 2 medium tomatoes, chopped
    • 4 garlic cloves, minced
    • 1/2 inch piece of ginger
    • 2 green chillies, thinly sliced
    • 4 tablespoon oil or ghee
    • 2 tbsp chopped coriander leaves
    • 1 teaspoon pepper powder
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon red chilli powder
    • 1/2 teaspoon garam masala
    • 1/2 cup grated coconut
    • salt to taste
    • 10 cashew nuts (soaked in water)

     

    Directions:

    Step 1

    Boil the eggs, remove the shells, make slits on them and set aside.

    Step 2

    Blend cashew nuts and coconut to a smooth paste.

    Step 3

    Grind garlic, ginger and chilli together.

    Step 4

    Heat oil, saute chopped onions till golden; add ginger-garlic-chilli paste and stir well.

    Step 5

    Then add the coriander leaves, salt and chopped tomatoes, saute till the tomatoes are cooked well.

    Step 6

    Add all the powders and place the eggs in this and cover with the mixture.

    Step 7

    Finally pour the coconut solution over it and bring to boil on a low flame. Spicy Egg Korma is ready to serve.

     

  • Tomato Onion Raita Recipe

    Tomato Onion Raita

    Tomato Onion Raita is one of the easiest as well as one of the most commonly made [highlight]Pakistani raita[/highlight]. We don’t need any special ingredient for this raita as the main ingredients like onion, tomatoes and green chili are most of the times available in every kitchen. In fact, these three ingredients are kind of must in most [highlight]Pakistani veggie dishes.[/highlight] It is so delicious just like other [highlight]vegetable’s raita[/highlight]. It goes perfectly with Biryani or  pulao.

    Tomato Onion Raita Recipe
    Photo: Tomato Onion Raita Recipe

    Check it out the Tomato Onion Raita Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 Onion
    • 1 Tomato
    • 1 Green chilli (optional)
    • 1/4 cup chopped Coriander leaves
    • 1 cup yoghurt/curd
    • Salt to taste

    [/tab] [tab]Yield:4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Finely chop or thinly sliced onion, tomato and coriander leaves. If you are using green chilli, cut green chilli lengthwise.

    Step 2

    In a small bowl, take the curd and beat it till it takes a smooth consistency.

    Step 3

    Add the onions, tomatoes, green chillies and coriander leaves.

    Step 4

    Add required amount of salt. Mix well. Tomato Onion Raita is ready to serve.

    [/tab] [tab]

    • Serve with biryani or pulao or any variety rice or rotis.

    [/tab] [/tabs]

    If you like Tomato Onion Raita Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Tomato Onion Raita, do share with us and we would be glad to give it a try.

  • Bread Raita Recipe

    This yogurt sauce/dip is immensely simple and fast. Its made with plain yogurt and toasted bread croutons. Check it out the bread raita recipe here!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:0 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 Bread slices
    • 1/2 cup thick yogurt
    • 2 tablespoon milk
    • 1 tablespoon sugar
    • 1 teaspoon cumin seeds, roasted
    • a small pinch of salt

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the corners of the bread and cut into four pieces, totaling 8 pieces.

    Step 2

    Mix the yogurt, milk, sugar and salt.

    Step 3

    In a flat plate arrange 4 pieces of bread and pour half the curd mixture.

    Step 4

    Place the remaining pieces on top and pour the remaining mixture.

    Step 5

    Sprinkle the cumin seeds on top. Refrigerate until chilled. Bread Raita is ready to serve.  Enjoy!

    [/tab] [tab]

    • It can be tried with rice, dal or with curries.

    [/tab] [/tabs]

  • Sweet and Sour Lemon Pickle Recipe

    Try this Sweet and Sour Lemon Pickle Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 1 week[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 kg Lemons
    • 1 kg Sugar
    • 1 1/2 cups Water
    • 3 tbsp salt
    • 2 tsp red chili pepper
    • 4 cloves
    • 1 inch Cinnamon stick

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Peel the lemons, dice and remove their seeds.

    Step 2

    Sprinkle salt over the pieces.

    Step 3

    Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili pepper, cinnamon and cloves and cook till it boils.

    Step 4

    Put in a jar, keep it aside for one week before using. Sweet and Sour Lemon Pickle is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with curries, daal, paratha or rice.

    [/tab] [/tabs]

  • Egg and Potato Gravy Recipe

    A typical Pakistani recipe. Spicy Egg and Potato Gravy cooked with Whole Spices, Onions, and tomatoes. It goes well with biryani,steamed rice or even roti. Check it out the Egg and Potato Gravy Recipe here !!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 eggs
    • 5 medium potatoes
    • 2 onions, minced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 cup tomato puree
    • 2 bay leaves
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp Fenugreek Seeds
    • 1/2 tsp garam masala powder
    • Salt to taste
    • 4 tbsp oil

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup fresh coriander leaves

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a enough water in a sauce pan. Boiled eggs in it. Then remove the shells.

    Step 2

    Clean potatoes and cut into large pieces. Soak potatoes in salty water. Set aside.

    Step 3

    Heat oil in a large skillet or wok over medium heat. Put minced onion in it.

    Step 4

    Stir fry for 2 minutes then add ginger-garlic paste. Keep stirring.

    Step 5

    Place tomato puree, and all spices into the skillet. Cook for 4-5 minutes or until masala is cooked.

    Step 6

    Add 2 cups of water, bring to a boil. Then add potatoes.

    Step 7

    Cover with a lid and cook for 8-10 minutes or until potatoes are cooked and curry is thickened.

    Step 8

    Put the boiled eggs into the gravy. Now dish it out.

    Step 9

    Sprinkle fresh coriander leaves and green chilies over the top. Egg and Potato Gravy is ready to serve.

    [/tab] [tab]

    • Serve with biryani,steamed rice or even roti.

    [/tab] [/tabs]