Wednesday, 6 February 2013

Sorakaya /Bottle Gourd Raita

                      We can make different types of raita's. Sorakaya raita is one among them .This is one of the best raita I have received in a long time.I am bored with routine tempered yogurt with onions.Today i tried a different one without onions.With this raita you can feel the softness in each bite by chewing grated bottle gourd. Do you want to enjoy the taste then add this to your cookbook and Don't forget to give it a try when you make some Spiced Rice / Biryani. But don't forget to remove the seeds when you grate the Bottle gourd.


Yogurt - 1cup
Salt - 1 1/4 tbsp
Green chillies - 3
Grated Bitter gourd - 3/4 cup
Dried Red chillies - 2
Curry leaves - 4
Mustard seeds - 1tbsp
Oil - 1tbsp


1. Wash the bitter gourd .Peel off the skin and grate into medium sized thin strips.

2. Blend green chillies into fine paste.

3. In a mixing bowl beat the yogurt and add green chilli paste.

4. Squeeze the grated bitter gourd to remove the moisture from them and add it to the yogurt. Add Salt.


1. In a pan add 1tbsp of oil heat under medium flame. Once oil gets enough heat place mustard seeds let them pop.

2. Break the red chillies into 3 pieces add it to the pan. After 2 seconds turn off the flame. Now add Curry leaves.

3. Transfer this to the yogurt.Adjust the salt. Serve it cool.

                             This cools down your palate with a spicy rice/ Biryani.

Monday, 4 February 2013

Beetroot/Ruby cutlet

                      Have you ever think of making cutlets with Beetroot ?  If not then give a look Whenever cutlet comes into our mind we can think of making them with mashed Potato/Aloo mixed with some spices and flavours . But Yesterday i tried cutlets stuffed with green peas mixture layered with beetroot shavings and crispy bread crumps. One of the Best dishes to prepare at evening times.

Preparation Time: 20 min
Serves - 3


For Filling:

Fresh Grated coconut - 2tbsp
Boiled Green peas - 1/2 cup
Finely chopped Green chillies - 3
Grated Ginger - 1 inch
Lemon juice - 2tbsp(Half Wedge)
Garam Masala - 1/2 tbsp
Salt - 1/2 tbsp

For cutlet

Boiled Aloo - 3
Boiled Beetroot - 1
Corn flour - 4 tbsp
Bread Crumps - 1/4 cup
Lemon juice - 2tbsp
Chat Masala Powder - 1 tbsp
Salt - 1tbsp


For Filling:

1. In a Bowl add Grated Coconut,boiled and lightly mashed green peas,finely chopped green chilli,grated Ginger,Lemon juice (half wedge),Garam Masala,salt. Mix well together to indulge lemon juice to all the elements.

For Cutlet:

2. In other bowl add grated and boiled potato,grated and boiled beetroot,corn flour,lemon juice together.

3. Mix together, Check the Consistency whether it is enough to make cutlet/tikkies. If not, add Bread crumps mix to get the right consistency. We are adding bread crumps to absorb the moisture from potato and beetroot.

4. Add Chat masala,Salt to taste. Bind all the ingredients together. Rest the dough for 5 min.

5. Now grease your palms with little oil now make the dough into small lemon size balls.

6. Flatten each ball into 3 " diameter circle. Now place small gooseberry size filling.

7. Gently close all the edges of the dough to the center without any breaks.

8. Again pat them with hands into 2" flat circle, dip them in bread crumps. Keep aside

9. Heat the tawa, with a blob of butter pan fry the cutlets..

10. If necessary, brush 1tbsp of oil/ghee when you turn the other side but make sure that you don't burn them. Fry till they turn into dark red color.

11. Off from the Pan and serve it with Sauce..