Creamy Cucumber Raita

This is the most delicious raita recipe and it can be used as a dip for the different appetizers.

Ingredients:
2 cups dahi/yogurt
1 cup sour cream
1/2 cup heavy cream
1 tablespoon milk
1 cup finely diced cucumber
1/4 teaspoon mint flakes/powder (fresh finely chopped gives good flavor)
1/2 teaspoon cumin powder coarsely ground
1/2 teaspoon black pepper
1/2 teaspoon chat masala
1 teaspoon finely chopped fresh coriander leaves
Pinch of chilli powder
Pinch of salt

Preparation:
Whisk/ beat yogurt/dahi, sour cream, heavy cream, and milk together to make it a smooth mixture.
Add diced cucumber into the whisked mixture. Add mint flakes/powder, cumin powder, black pepper powder, chat masala, coriander leaves, chilli powder, and salt.
Garnish with sprinkles of black pepper and cilantro and refrigerate. Don’t leave at room temperature. Serve with rice and naan.

Lauki Chana Dal

Ingredients:
1.Boiling dal:
1 cup split bengal gram (chana dal)
1 cup bottle gourd (lauki) peeled cut into 1 inch cube size pieces
1/2 teaspoon turmeric powder
Salt to taste
1 medium size diced tomato

2.Seasoning:
2 tablespoons oil or butter
1/2 teaspoon cumin seeds
3-4 broken whole red chillies
5-10 curry leaves
1 medium size onion, chopped
2-3 garlic cloves, chopped finely
1 inch ginger, chopped finely
1/2 teaspoon tomato paste
1 teaspoon coriander powder
1 teaspoon garam masala
1/4 teaspoon nutmeg powder
1/2 teaspoon red chilli powder
Coriander leaves for garnishing

Preparation:
Boil chana dal by adding bottle gourd (lauki) pieces, turmeric powder, salt, and tomato. Pressure cooker can be used to cook dal. Mash dal slightly on an open medium flame so that lauki is mixed well.
Heat oil in a pan, and add whole red chillies. Saute till chillies are dark brown, add cumin seeds, and sauté for few seconds.
Add onions, garlic and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened.
Add garam masala powder, coriander powder, nutmeg powder, and red chilli powder and sauté for a few seconds. Add cooked dal with lauki and bring it to a boil. Simmer for about 5 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.

Cashew Nut (Kaju) Burfi

Kaju burfi is one of the most delicious Indian desserts and is perfect for any occasion.

Ingredients:
2 cups of cashew nuts (kaju)
1 1/2 cup sugar
1/2 teaspoon corn starch or cornflour
1/3 teaspoon rose essence

Preparation:
Soak cashew nuts in water for one to two hours. Drain the water and grind the cashew nuts to a fine paste. Use little water for grinding if required.
Take a heavy bottom pan and transfer the cashew nut paste in to the pan.
Mix sugar in to the paste and cook on a medium heat, keep stirring until the mixture begins to thicken and leaves the sides of the pan.
Add corn starch (sprinkle evenly) and mix well.
Reduce heat and keep stirring.
Add rose essence and mix well into the mixture. Turn off the heat.
Spread the mixture onto a greased plate. Let the mixture cool down and cut into a desired shape.
Serve. Remaining burfi can be stored in an airtight container in a refrigerator.