Monday, 30 September 2013


If u dont like Raw onions like me! then there u go!! try out this way and fall in love with Raita :)

Nothing can be more comforting than a Raita as a additional side dish for any occasion!!

Let the occasion be anything if there is a Daawat at home This thing is surely to be there showing up! We commonly call it as kachumbar. I beleive Kachumbar is something which has various forms of serving with Dishes as Salad to compliment with.  Lots of variations are available, as we keep seeing variations of raitas. For us this is kachumber here and to the world its Raita :D

This is very simple and can be prepared in Jiffy! When Something Spicy is prepared this raita is a must, as the curd and onion together balances the spiciness and also helps in digestion later on, without letter any acidic formation or indigestion. And When its Biriyani! and no kachumber? Oh I myself start thinking y not kachumber?

I know onion price is Reaching Mountain peak high! But still we can grab a little :D What say? 

There are many variations of this available but i'll let u the basic one with no yak yak sound coming when we consume onions raw Sometimes Odur of onion is too high I cant stand!! I avoid consuming Raw Onion unless its Raita and the procedure be followed Rightly


Onion - 2 - 3 (well sliced)
Green chillies - 2-3 well chopped
Yogurt - 1/2 cup
Salt to taste.


- Add water to the sliced onions in the bowl 

- Allow it to sit for 10- 15 mins minimum, Wash it nicely, by changing water 2-3 times till Raw smell of onion leaves and Water remains clear As shown in above pic

- Drain water and Add rest of the ingredients, Mix it well. 

- Check for taste and ur done!!


- You may chop onion instead of slicing 
- Washing onions is very important dont skip, The whole raita may not be pleasant while eating
- Add chillies according to ur own taste and need for spice
- If the curd is too thick you may add little water to dilute it wont make a difference with the output.
- You may reduce the amt of green chillies and add pepper powder if you desire. 
- Using fresh curd is much better option
- Keep it in fridge if u made it before time of consuming, if using fresh curd chances of it getting sour is less.
- Left overs can be kept in fridge and consumed back later within a day's time

For now this is the most simpler version!
Get back to u with more variations!!!

Cooking With White

Continue Reading

Thursday, 26 September 2013

Tomato Dal Rasam (Andhra Style)

This is my Fav Rasam! 

This Rasam I had Tried Seeing a recipe Online from Chef and Her Kitchen! I completely loved it! Everyone in my home did love it too, And since then this is become my keeper recipe. 

Its not my fav because I make it! Ive told in my previous post I cannot take much of sourness but this recipe has perfect blend of every thing a Rasam Deserves to have :)

When I 1st started my fb page I tried adding the recipe but How much I wished fb can have something like adding step by step pictures! Well I take pleasure to share it here! The best thing about the recipe is its completely a mess free, And Adjustable according to ur taste buds. This is a little bit edited version from me according to my family taste


Toor Dal - 1/2  cup
Tomatoes - Roughly Chopped
Lemon size Tamarind or 3tblsp pulp
Green Chillies - 2-3 Slit
Jaggery - 1-2tsp
Coriader Leaves - 1tbsp Roughly Chopped
Rasam Powder - 2-3 tsp
Turmeric Powder - 1/4th tsp (optional)
Salt to taste

For Tempering:
Oil/ Ghee - 2tsp
Mustard Seeds - 1/2tsp
Red Chillies - 2-3
Curry Leaves - 1 spring
Hing / Asafoetida - 1 pinch


- Soak Toor Dal For minimum half hr
- In a pressure cooker Add in toor daal, salt, Tomatoes and 2-3 cups of water, Pressure cook for 3-4 whistles 
- Let the steam drop on its own.
 The whole thing should be mashed up as shown in above pic

-  Add in 3-4 cups more water , Coriander leaves, green chillies, Turmeric powder, Jaggery, Tamarind Pulp or extract tamarind water and allow it to boil.

Boil It for 2-3 mins for flavors to infuse well.

- Add in the Rasam Powder and boil for 2-3 mins again

After adding Rasam Powder the density and the color of Rasam will change to a darker shade.

- Check for salt and spices, Adjust If required. 

- When the Rasam is still boiling after adding Rasam powder, Lower the flame. And side by side prepare the tempering!

For Tempering
In a small pan heat oil reduce the flame to low medium heat, add mustard seeds allow it to crackle, Add Dry Chillies and allow it to change color, Add curry leaves and hing.
Immediately add it to the Rasam.

- Higher the flame in which Rasam pot is kept, Boil for a min more and ur done!!!

Hot Hot Rasam is Ready!! 

Serve it along with White rice, Papad and some veggie Really Great Combo
For Non Veg People Serve it with White Rice and Any fried Meat Variety or Fried Fish Ahh Wat  a Bliss :)


- After Pressure cooking u can continue the further cook in same pot or change the pot ur wish! I continue in cooker itself!
- Adjust the spices according to ur taste. My family loves more spicier side. When I followed the original recipe 1st it was all in mild side, So from next time I started adding more Rasam Powder and Green chilli, and also more tamarind juice, Than it was mentioned!!
- At 1st I felt procedure is long, But as I started making It was all like cook in jiffy kinda recipe
- When tempering make sure the heat is in medium low flame, So that the ingredients dont burn and flavors remain the way they are suppose to be. 
- In my 1st attempt I used ghee it was awesome when hot, but when cool ghee particles were shown floating on top. And my mom dint like ghee tempering. So next time on wards used oil for tempering and it was much liked! 
- In fact very less oil is used here as a result, we dont see floating oil on top as other Rasam often made :) So a healthy option we have :)


Consistency : Watery Particles Subjected to settle down and tempering floating on top
Taste: Highly Flavorful
Acceptance: Very Light and Highly Digestible 

The taste should be Tangy and Spicy all the flavors balancing each other :) May be after a trial we know how is the taste we actually want!!!

Continue Reading

Tuesday, 24 September 2013


Flavorful Rasam Powder In Hands within minutes

Honestly Im not a Rasam Fan! My mom makes garlic rasam and that was the only rasam existed to me till I made Rasam myself. I dont like much of sourness and my tastebuds refuse to accept it happily. I can tolarate sourness only when proportionately  balanced. 

I still remember when I saw rasam powder in market I shrugged my shoulder thinking what does a rasam powder have to do with the taste? Well Completely not interested!! Until I saw Rasam Recipe online and wanted to try my hands on it. The recipe called for Rasam Powder, And I gained knowledge Rasam powder can be made at home as well.

So my attempt to make rasam powder was successful!!

Here goes the recipe:


Coriander seeds - 2tablespoon
Toor daal - 2 tablespoon
Black pepper - 1 tablespoon
Red chilli whole - 4-5
Fenugreek seeds/ methi dana - 1/2tsp
Cumin seeds 1 and 1/2tsp


- Dry roast all ingredients in a pan over low medium heat till evenly golden brown, and nice aroma start emitting
- Allow this mixture to cool
- Grind it in a mixer to make fine powder as possible
- Allow it to rest for a while
- Store in a air tight container. Use as and when needed.


- If u intend to make more double the ingredients measurement.
- Its always gud to make little and use it fresh for extra flavor
- If ur regular rasam person then u can make it in large batch and store it
- The one I made last is almost 3 months now and still the flavors are in tact so be assured that making it in large batches wont ruin the taste if kept for longer period of time :)
- Even if the powder is ground coarsely never mind, it wont be a problem when it gets cooked


Awesomely flavorful and a keeper recipe for any time go!!
Its fragrance and flavor is never dying, It rightly serves the purpose its made for!!!

Continue Reading

Thursday, 19 September 2013


Healthy Carbs Is Healthy way to diet. Select ur Carbs and Do not Avoid It!!

I love Poha, Since the 1st I tasted in a educational trip from school. They were jains and I was a veggie for 15days along with them, I dint miss NV at all. Im so much comfortable with vegetarian foods And if one checks thru my blog Ive added very less NV recipes. Its not that we dont consume NV at home. My parents cannot eat until something NV is there as side dish. But me and my bro go ga ga with being vegetarian itself :D

Poha is nothing but Flatten rice or beaten rice. Very healthy and nutritious Packed full of carbohydrates and very filling as snacks or meals on the whole. If one is in diet ur dietician shall suggest avoid carbs but the fact is it isnt sensible to avoid carbs at all. So the point is when we consume carbs we should make sure we are not alternating it with much of fats. This turns the healthy carbs into fats our system fails to understand and there for puts it into fat deposition. 

For example Eating Potatoes is healthy carb. But the point is if u eat it boiled or roasted and consumed in form of salad's and spiced up chaats its very nutritious and filling. But the same if u fry and mix up with fats loaded food, then potato also becomes and ingredient to reserve fats to body. Simple because our system fails to understand what to absorb and puts the whole thing towards fat deposit.

Oh its just a little understanding towards misconception of carb. But honestly it is needed in a very healthy way in our daily diet :) So this poha is very rich in carb and nutritious too!!

The most important thing I learnt abt consuming carb is It helps in bowel moments. We often see people in diet complain abt constipation! Reason? - A diet low in carbs is also low in fiber and may lead to constipation so make sure cut carbs by reducing high sugar based product which gives empty carbs and calories. So dieters pls welcome Healthy Carbs in ur diet and stay Healthy

I was having some boiled sweet potato and tot of clubbing up with my normal so much liked savory poha!! 


Flat / beaten rice - 1 cup
mustard seeds -1/2tsp
Green chillies - 2-3 chopped
Turmeric A fat pinch or more
Salt to taste
Few curry leaves (optional)
Peanuts 1tbsp
1 onion medium size chopped
Sweet Potato Boiled and Roughly Chopped One Cup
Oil 2-3 tsp
Coriander leaves to garnish


- Wash the poha / flatten rice In water for 2-3 times till all the particles remove be quick and light in hand to mix when washing. Drain the water and keep it aside in a bowl to rest for 10-15 mins maximum.
- Heat oil in a wok. Add mustard seeds Allow it to crackle 
- Lower down the flame to medium and add Chopped Onions green chillies, turmeric powder and peanuts, cook it for a minute or two till onion is little soft, peanuts little roasted. I prefer adding salt too at this point. 
- Once this is done add the boiled sweet potato and poha into the kadai and mix it well. 
- Check for salt and seasonings, Garnish it with coriander leaves.
- Serve hot or cold


- In case ur including curry leaves add it at the  time u add onions
- Washing poha and allowing it to rest will result u giving fluffy soft poha's ready to eat.
- Peanuts add crunch and nutty flavor u may skip if u dont have
- Adding onion gives a difference of sweetness to the dish so dont omit until u have a reason not to consume onions 
- Spicing is done by green chillies, Add more if u want more spice
- Sweet potato Combines too well with the whole concept the creaminess of soft boiled potato is felt when eating this poha
- If u want to add more color to poha u may dilute turmeric in water and sprinkle from top and mix. But in my opinion color dosent matter Once it is prepared we find mild yellow color with nice green coriander leaves and chopped green chiliies. Peanuts also give enhancing multicolored look to the whole concept. 
- Do not cook much after adding poha, as it might dry out the moisture, and you may feel the dryness while eating. Let it remain soft. 
- If u have to reheat it, Sprinkle Some water from top and heat again to maintain moisture balance. 
- If u want to add in more salt u can sprinkle salted water and mix while cooking/ reheating.


The Whole platter is Colorful nutritious and very inviting. Flavors of each ingredients stay intact, Blend in well while eating. Makes a gud lunch box for kids too :)

Continue Reading

Tuesday, 17 September 2013


Yummy Meat Balls Anyone?? 

Im here again with a guest post from my non blogger friend Nargis Habibullah. Her previous Guest Post of Sausages Roll was hit Thank u dear for lovely recipe. 

As the time goes we have been enjoying talking and sharing alot as and when free time permits. And Its quiet a comfort zone. She loves to cook for her kids and her son is fussy eater and she chooses out selected food which he enjoys eating. Difficult task for mommy's to feed their kids Mum's Cries are endless over this topic...... This recipe is again a keeper for her to make her son eat!!


500gms meat (any kind of meat which is fatless/ skimmed)
Onion 1 medium size chopped finely
3 bread white curst removed
1/2 cup coriander leaves
Green chillies 3-4 chopped
2 Garlic cloves chopped
1tsp coriander powder
Salt to taste
Pepper powder as needed
Oil for shallow frying


- Mince meat nicely using food processor or mixer
- Soak bread slices in water and squeeze out the water well 
- In a bowl add mince meat, soaked bread and onion mix it well
- Make paste of Garlic, green chillies and coriander leaves
- Now mix this paste with meat mixture, add salt pepper and coriander powder 
- Make small balls and Fry them over medium heat till dark golden brown.

Serve it along with any kind of Dish of ur choice!! Specially Rice varieties. Nargis Habibullah Took pleasure to serve this to her boy with Curd Rice and He had happily enjoyed it!!

Recipe is very simple and flavorful, Hence I have no extra added notes or variations to add on :)

Hope u guys like the recipe, Any time u make this do let us know with ur valuable feedback :)

Continue Reading

Saturday, 14 September 2013


A Special Drink For Special Sunday Feel Royal Over The Taste!! A super Duper Quick Combo To Cherish With!!

Old readers of my blog shall remember Rooh Afza Almondy Lassi Which I posted On my 1 month of blogging!! That was the 1st click I had in my blog Which was So attractive, My bro saw and said is it u clicked it? I proudly said Yes It was all a different experience and a start to my photography with a normal vga webcam What a pain it was to get the pics clicked as it showed to naked eyes with lighting problem I faced in my room. 

Luckily now my bro gave our old digi cam to me and I take pleasure to click from Kitchen Rite away!! But I owe my webcam a lot It was my start and I learnt how to adjust and get fine tuned pic of my subject in very little place I can get around my desktop, I learnt some tricks to get it right too
What a hard working girl I am lolz!! But Honestly a Gud pic means alot to the blogger as well as the reader. As for my experience people go ahead with reading only when they like the pic. Photos are Witness towards the taste They might find when they try out any recipe from ur space in future. 

If one is thinking why am I sharing all this, U r right to think, But I cant stop myself!!! Today is my 75th Post In this Blogging World and of course few lovely guest post from friends too. After Being Into blogging Since March 2013 Ive learnt various thing. In which one was Not to hurry!! Its not a race course Its our much loved blog where we share our passion. Here we cannot insist people to read or visit our space and always keep commenting to ur new posts, praising our efforts etc etc It took me time to get adjusted But Now im totally fine with what I do. I love to write out my heart when Im in mood to blog and land up with long long texts :) Thank u all for coping up with me.

Rooh afza lassi was Kind of Blockbuster With the highest hits and comment!! It is a Hit at my home too :)

Coming back to this another hit of Lassi Too simple to be made. and yumm to taste!!!

One Sunday I just started venturing abt lassi and wanted to try this combo. As usual my bro was there around me and seeing what I was doing. Though he is a gud cook himself But U know foodie bro n sis have special bonding 

Enough Of my Bla Bla lets get back to the recipe :D


Yogurt - 1.5 - 2 cups
Milk 2cups
Water 1.5 cups
Sugar According to taste
Cardamon Powder - One Fat pinch or more if needed
Kesar / Saffron 2-3 strands 
If u dont have cardamom powder and kesar seperately Kesri Milk masala will do the job
Pistachio - 2tbsp sliced


- Blend in all the ingredients except Pistachio n flavorings.
- Mix in the flavorings Chill It. Serve when needed.
- If not preparing ahead reduce the quantity of water and Add ice cubes while blending.
- Garnish with Pistachio And serve chilled!!


- If u want Very Rich and creamy lassi Dont add water, Just stay with milk. (my drink is a little diluted as we dont like it very creamy form, Since Ive added nuts I wanted to have the consistency of drink and chew not just sip it) Choice is urs.
- I would suggest to prepare it ahead and keep it in fridge at least for half hr for flavors to infuse well.
- If u have kesari milk masala pls go ahead adding it according to ur taste. (I personally prefer adding everest kesri milk masala which do a gud job for me) There shall be no compromise in taste Quality
- If u want to stick with just kesar, then add few more kesar strands to warm milk and allow it to rest. add to curd and blend. 
- Im not giving measurements for sugar. Pls go ahead adjusting according to ur own taste.


- Flavorings with chilled Yogurt combined too well
- Adding Pistachio Gave the whole thing a different dimension of taste

My whole family enjoyed the drink throughly. Surely there is no place for judgement and reviews when Such a yummy drink is served after meals 

Do Prepare this simple drink and make ur Day special :)

Sending this to Cooking With White

Continue Reading

Tuesday, 10 September 2013

Broken Wheat Carrot Pudding

A change of ingredient can make it kheer or custard!!!

Sundays are special and as usual I make a point to make something spl for my bro!! yesss Sunday is for family!! Dad is at home and my bro too, so I make sure im upto some experiment for sure. But from this sunday Im dragging myself Im so lazy to even type a post!! Im still dragging to complete it as well!! But okz enough I want to complete my post and proceed....................

I had a cup of daliya lying around from long and dint really knew what to do with it!! Nobody is daliya fan at home so wanted to make something and finish it of!! I Googled for lapsi and other daliya sweets But finally landed up with my own trial and error of making this delicious Pudding/ Dessert. 


1 cup daliya / Broken wheat
3 medium size carrot (cut into big chunks)
3 cups water
Full Cream Milk 750 ml + 1 cup water again
Custard powder 2 tbsp
Sugar to taste


- Soak daliya in water, for minimum half hour. Wash it nicely bfr cooking!!
- Cook Daliya and Whole Carrot in Pressure cooker adding 3 cups of water. If not using cooker, cook it till carrot is soft and mashable.
- Boil milk, add in this carrot daliya mixture, let it cook in milk for 10 mins again. 

- Add sugar according to ur taste, add custard powder mixed with water/milk and cook till it thicken!! 

- Add in nuts to ur taste if u like!! So Simple n Done!!
- Serve it hot or Chilled!! Both Taste yumm!!


- Daliya needs Lots of water to absorb and cook!!
- Can Cook Carrot seperately or along with daliya your choice
- Pressure cooking and mashing carrot is better, normal stove top cooking need hard hands to mash the carrot chunks!
- We are not mashing carrots fully, but some chunks remain, this gives a nice difference while eating. as well as in the presentation.
- Quantity of milk depends on quantity of daliya taken. Since I wanted to finish it of I used whole 1 cup. you can reduce the quantity. 
- Since daliya is broken product of wheat, It wil absorb lots of moisture while cooking.
- You may add condensed milk for more richness!! 


- Daliya was well cooked and got well along with the whole concept.
- bits of carrot in it gave a difference while eating which was pleasant. 
- Adding Custard Powder gave a creamy texture to the recipe and vanilla flavor in advantage. 
- Adding nuts again depends on ur choice of serving!!

Can be Served as Dessert In parties or also at home when u desire to eat something sweet and healthy as tag to deal with!!

Now the Most Important Part Is...............

You can make it as Custard / Kheer depending on ur choice.
- Add custard powder and you get Broken Wheat Carrot Custard.
- You add condensed milk and cook for more time Till it reaches kheer consistency and u get Carrot Daliya Kheer

Take Pleasure for Name Ceremony as and when U Create ur own desired Dishes :)

Personally I liked it so much that I wanted to finish off the whole thing myself :)

Sending my entry to 
Pramitha Love Cooking - Giveaway

Cutchi's Kitchen 100th Post Giveaway

Merry Tummy Cooking With White and Give Away

Continue Reading

About Us

Designed By Seo Blogger Templates- Published By Gooyaabi Templates