Carrot & Potato Mosaru Bajji (Raitha)

Carrot & Potato Mosaru Bajji/Raitha is a side dish. Mosaru is curd/yogurt. Having curd during summer helps to keep the body and mind cool.
I have used carrots, boiled potato, green chilly and some coconut gratings.

Let us see some benefits of using Curd/Yogurt in our diet.
Curd/Yogurt/Mosaru/ Tairu as it is called is a dairy product and contain many health benefits. It is also used as beauty aids for having fair complexion. It is also said that curd is more beneficial than milk because of it fermentation. Curd is filled with nutritional content. It contain fat, carbohydrates, protein, sodium, potassium and Vitamin A, D, and B - 12. It has a rich source of calcium and magnesium. Using curd is good for digestion and it helps the bones and teeth strong. Curd is good for healthy heart and it is used for beauty products. Curd removes dandruff because it has lactic acid and it is has anti fungal in nature. Curd act as immunity booster. So it is always better to use curd/yogurt in our diet.
Let us see the recipe Now : It is simple, healthy and quick dish. It is very nice and tasty dish goes well with plain rice/any masala rice, chapatis or any type of rotis.
No Onion or No Garlic is used in this recipe. 

Things Needed :

Carrots : 2
Boiled Potato : 1
Green chilly : 2
Grated coconut : 1 Tablespoon
Dry Ginger powder : 1/4 Teaspoon
Curd : 1 Cup
Salt : As required
Mustard Seeds : 1/2 Teaspoon
Methi Seeds : 2 to 3
Curry Leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon

Method :

1.Wash and scrape out the outer layer of carrots and grate it.
2. Wash and boil potato and remove the outer layer of potato.
3. Smash potato and mix it with grated carrots. Grate coconut and keep it.
4. Add green chilly, dry ginger powder, salt and grated coconut.

5. Add a cup of curd and mix it well. Shift it to the serving dish.

6. Add mustard seasoning and cut coriander leaves.

7. Carrot & Potato Mosaru bajji is ready to serve. Serve with any main dish our your choice.

Note :

Boil the potato nicely so that it adds with all the other ingredients. Use of Majjige Menasu is optional. Use of onions and garlic is optional. Use of any cooking oil is optional. ( I have used coconut oil ).
Time : 10 Minutes 
Serves : 2 To 3.

Peas Paluv + Green Apple Chutney

Pulav is a rice dish prepared with Rice,  vegetables, and some spices like clove, cinnemon, cardamom. There are different varieties of Palav and each state has its own recipe and the way to cook.

 Palav is a poppular rice dish which is very famous in the North India and it has influenced the South and the whole world.

The Sanskrit word Palanna meaning a mixture of Vegetables and rice. The English spelling is influenced by the Modern Greek Pilafi which comes from the Turkish word due to the wast spread of the dish , there exist variations of the name in many languages. Its called Polou, Palov, Ppilau, Polaao

(Bengali), Palav/Pulav(Hindi/Urdu) etc

Pulav is a spicy dish cooked with vegetable and spices together, or cooked vegetables. As I said before there are different ways and types of Pulav. 

Here is a recipe of Pulav,  Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney.

Things Needed :

Basmati Rice : 2 Cups

Peas :1 Cup

Beans : 1 Cup

Cinnamon : an inch

Clove : 4 to 6

Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon

Ghee : 2 Table spoons

Coriander leaves : 3 to 4 Tea spoons.

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Coconut : 2 to 3 table spoons

Salt : to taste

Water : required

Method :

1. Wash and keep the Basmati rice aside.

2. Wash peas, beans, green chilly and coriander leaves. 

3. Cut beans, coriander leaves and green chilly. Grate ginger and coconut.

4. Keep a pan on the fire. Heat and put oil.

5. Put clove and cinnemon. Fry for 10 seconds.

6. Add green chilly, cut beans and peas.

7. Fry them for 2 to 3 minutes. Add garam masala and fry for 10 seconds.

8. Add rice and fry nicely for a minute or 2.

9. Add ginger and put off the fire.

10. Now shift the fried rice -vegetables mixture to a rice cooker.

11. Add 1 = 2 water to the rice. 

12. Add coconut and ghee mix it once nicely. 

13. The rice cooker will be off once the Paluv is done.

14. Leave it for 5 minutes in the Rice Cooker, then mix it well and shift it to a serving dish.

15. Serve with Green Apple chutney and  apple raitha along with Peas Pauv.

Note : 

You can also add other vegetables along with beans and peas. (Carrots- capsicum etc). 

You can add more spice if you wish Paluv to be spicy. More ghee also can be used. It adds tothe taste.

You can also use onions and garlic.  You can cook this Rice -Vegetable mixture in a pressure cooker too.

(8 to 10 Minutes) You can use Sona masuri rice also. The propotion of water is for Sona Masuri is 1 = 3. 

Time : 1 hour (preparation + cooking)

Serves : 3 to 4

Recipe for Green Apple Chutney :

Cut green apple (1),  Green chilly (2), a small marble size tamarind and 1 cup of grated coconut. Grind all the ingredients with salt and Green Apple chutney is ready to serve.

Apple Raitha

Grate 2 apples with its skin together, add salt and a cup of curd. Apple Raitha is ready to serve.

Apple raita is ready to serve.

Palak - Raitha.( Curd Curry )

Palak -Raitha is prepared using curd (yogurt). It is one of the easiest and quick dish that any one can prepare. We can have this Palak Raitha with any masala rice, chapatis, rotis even plain rice.

I have used Palak (Spinach), green chilly, curd and mustard seasoning.
Let us see some benefits of having Palak (Spinach) in our diet.
Spinach/palak is full of nutrients. They are very low in calories and fats. The leaves contain good amount of soluble dietary fiber. It helps to control the cholesterol and good for weight reduce.
They have good amount of iron and anti oxidant properties.They contain Vitamins like, Vitamin A, Vitamin C, Vitamin K and beta carotene. Vitamin K helps the bones to be strong. Palak leaves contain good amount of minerals like, potassium, manganese, magnesium, copper and zinc. Potassium helps to control the heart rate and blood pressure.
Please Note : People who are suffering from kidney stones, urinary track problems and thyroid hormone problems do not use Palak leaves regularly.
Let us see the recipe now : Palak Raitha has No Onions or No Garlic recipe.

Things Needed :

Palak leaves -1 small bundle

Yogurt - 1 cup

Green chillies - 2

Salt : to taste

Ingh ( Asafoetida ) - a pinch

Curry leaves - 4 to 6 leaves.

Oil - 1 tea spoon

Mustard seeds : 1/2 tea spoon

Methi/Fenugrik seeds : 4  to 5
Jeera/Cumin Seeds ; 1/2 Teaspoon

Method :

1. Wash and cut palak leaves in to small pieces.
2. Cut green chilly, coriander leaves and curry leaves.

3. Keep a pan on the fire and heat. Put oil and mustard seeds,methi seeds. Let mustard splutter.
4. Add green chilly and fry for 10 seconds. Add ingh, jeera and curry leaves.
5. Add cut palak leaves and fry till they turn soft and cooked. (Cook on low flame).

6. Add turmeric powder (a pinch) and salt. Mix it well. Let it be on low flame for a minute.
7. Put off the fire and let it cool. Add a cup of curd and mix it nicely. Add coriander leaves and serve.

8. Serve with any main dish you have prepared.

Note :

Adding onions and garlic is optional. Adding thick curd gives a better taste. Adding butter milk is an optional. No need to add any coconut gratings. Adding more/less chilly is optional.
Time : 10 Minutes.
Serves :2