Raina's Kitchen

#chutneyreceipe #southindianfood #northtosouth #coconutchutney #tangytomatochutney #tomatochutney #quickchutneyreceipe #rainakakitchen #rainaskitchen #easytomakereceipe #foodlovers #foodblog #foodie #yummy #indianfood #indiancooking 2 easy and quick chutney receipes for Idli and Dosa |Coconut chutney | Tangy Tomato chutney |Simple chutneys for breakfast Coconut chutney Coconut and tomato chutneys are typical South Indian  cuisines  that is served with Dosa, Idli, Vada and Uttapam. However there are many variations of these chutneys. Here is how to make it at home easily with simple ingredients available around. Preparation time: 10mnt Cooking time: 10mnt Serves: 6 Ingredients: Paneer – 1 whole fresh coconut roughly chopped Green chilli – 1 roughly chopped Ginger – 1 tbs Garlic – 2 cloves Curry leaves – 5-6 Chopped Dhania – ¼ cup Sugar – 1tsp Salt as per taste Water – ½ cup (you can adjust according to consistency)   For Tempering Oil – 2tbs Mustard s...

#authentickashmiricusine #noonion #nogarlic #notomato #paneerinmilk #CottageCheese #Paneer #PaneerKaliya #YellowPaneer #Kashmiri  #FoodLove  #Vegetarian Yellow Paneer / Lyedir Tchaman / Tchaman kaliya is cooked in milk and flavored with spices mainly fennel (saunf) and green cardamom (hari elaichi). Though there are other spices also but the flavor of these two spices is the prominent one.  This curry is easy to cook and is healthy as well. Preparation time: 10 mnt Cooking time: 25 mnt Serves: 4 Ingredients: Paneer – 500 grams Turmeric powder/Haldi – 1  tbs Fennel Powder / Saunf – 2 tbs Ginger powder / sunth – ½ tsp Garam masala – 1tsp Brown cardamom / moti elaichi – 1 (crushed) Green cardamom / hari elaichi – 2 (crushed) Cumin seeds – 1tsp (crushed) Cloves – 2 Cinnamon / Dalchini – 1 small stick Tej patta – 2 Kasuri methi for garnishing Oil for frying Hot Milk – 1 cup Water -3 to 4 cups Ghee for tadka (optional. It enhances flavor) Salt as p...

#dalmakhani #indianfood #food #instafood #foodie #dal #foodblogger #foodlover #yummy #vegetarian #delicious #foodphotography #daltadka #northindianfood #rice #homemade #makhanidal #foodstagram #makhanidaal #foodstagrams #indiantradionalfood #spices #garnishing #foodaholic #foodgasm #amulbutter #kaalidaalmakhani #punjabidal #restaurantstyle Dal makhni is a very famous Indian dish in which lentils (Urad and Rajma) are cooked with butter and simmered on low heat for that unique flavor. It tastes best with rice, roti and naan ! Tips to make best Dal makhni: Rub and wash dal properly before cooking it. It enhances its color. Simmer dal on low heat for a long time. It enhances its flavor and makes its texture creamy (makhni). Add generous amount of butter and salted one is preferred. Use minimum spices otherwise spices will overpower the flavor of dal. Preparation time : 7hrs Cooking time : 60mnt Serves : 3 – 4 Ingredients: Whole Urad Dal – 1 cup Rajma Dal – ¼ cup Toma...

#Gobi #Cauliflower #SpicyGobi #KashmiriGobi #CauliflowerCurry #SpicyCauliflower #KadaiGobi #DumGobi #HomeCook #Kashmiri #KashmiriFood #KashmiriFoodLovers #NoOnion #NoTomato #NoGarlic Kadai Ghobi known as Krai (Kadai or Pan) Phool is also called as phool rogan josh. It is the vegetarian twist to the mutton Rogan josh. This dish is made without garlic, onion and tomato and hence is a perfect dish for the vegetarians. This dish has flawless red colour due to Kashmiri red chilli. Preparation time : 15mnt Cooking time : 20mnt Serves : 3 - 4 Ingredients Cauliflower – 600 gm Hing – 1pinch Kashmiri red chilli powder – 2tsp Saunf / Fennel Powder – 1tsp Dalchini / Cinnamon Powder – ½ tsp Zeera / Cumin – ½ tsp Laung / Cloves – 2 crushed Moti elaichi / Thick cardamom – 1 (seeds only crushed) Ginger paste – 1tbs Curd  - 1 tbs Tej patta / Bay leaf – 2 Salt as per taste Oil for frying ½ glass of water Method Of Preparing Cut the cauliflower into medium size florets and wash...

Ko shambir #SaladRecipe #Salad #VegetableRaita #CucumberRaita #TamatarRaita #TomatoRaita #MixVegetableRaita #QuickSalad #HealthyRaita Koshambir is a typical Maharashtrian raita served with main dish, especially Biryani and Pulav. It is easy to make and very tasty because of its unique ingredients and method of making. Maharashtrian Koshambir is very refreshing and is made using vegetables like cucumbers, tomatoes and onions in addition to Dahi/Yogurt. Raita is light and crunchy at the same time. One of my favorite when I have guests at home. Do try it. Preparation time – 10mts Cooking time – 5 mts Serve – 4 people Ingredients : 1 ½ Cup Dahi/Yogurt 1 Cucumber diced 1 Onion diced 1 Tomato (remove seeds) 2 Teaspoon Sugar (adjust as per your taste) 1 Teaspoon salt (adjust as per your taste) Roasted peanut (Crush coarsely) For Tempering Three Teaspoon mustard Oil Curry Leaves (4 to 5) ½ Teaspoon Mustard seeds 2 to 3 Whole red Chili Method of preparing Wisk/Mix Dahi/Yogurt to make it ...

This is a typical Kashmiri curry made without onion and garlic with minimal of spices. This dish is packed with flavors of tomatoes and hotness of red Kashmiri chilli powder. It goes well with both roti and rice. Preparation time – 15 mts Cooking time – 20 mts Serve – 4 people Ingredients: Baingan / Brinjal / Eggplant cut into long pieces – 400gm (4-5 pieces) Tomato puree – 5 tomatoes Kashmiri Lal Mirch – 2 ½    tea spoon (adjust as per your taste) Grated ginger -1 table spoon Green Chilli – 4 (slited) Salt – 2 teaspoon (adjust as per your taste) Coriander/ Dhania for garnishing Mustard Oil for frying – 5-6 tablespoon (you can adjust as per the quantity)   Method of preparing Wash Baingan/Brinjal/Eggplant and cut it lengthwise. Keep it into salt water for about 15mts. Drain and dry. (It prevents brinjal to turn black from oxidation) Heat the oil in frying pan till it smokes and fry brinjal till it is golden.( you can fry them in two separate lots). Once it is done, take t...

Mushroom Yakhni is made with button Mushrooms in rich yogurt sauce. I feel these mushrooms are best for this curry, you can use other kind of mushrooms as well if button mushrooms are not available in your locality. The aromatic flavors of its main ingredient i.e Fennel powder makes its taste out of this world. Do try it and trust me you will get applauds from your near and dear ones.   Preparation time – 15 mts Cooking time – 20 mts Serve – 4 people   Ingredients: Button Mushrooms – 400gm Yogurt / Curd – 1 ½ glass Saunf /Fennel Powder – 3 table spoon Garam Masala – 1 table spoon Sunth / Ginger Powder - ½ teaspoon Salt – 1 tablespoon (adjust as per your taste) Tej Patta / Bay leaf – 2 Green Cardamom – 2 (crushed) Mustard Oil for frying – 4 – 5 tablespoon   For Tempering Ghee - ½ tablespoon Kasuri Methi – 1 tablespoon Method of preparing Wash button mushrooms properly to remove dirt and let them dry. Cut the mushrooms into half. ...