Kakdi Nu Raitu Recipe


200 gm yogurt
2 green chillies chopped
2 tablespoon coriander leaves chopped
1 teaspoon cumin powder roasted
Salt to taste
2 medium cucumbers

How to make Kakdi Nu Raitu

  • Take off and grate the cucumbers.
  • Put in a muslin cloth and squeeze to extract extra moisture.
  • Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt.
  • Mix in the grated cucumbers just before serving


Tindoru Nu Shak Recipe


Oil:-  2 tbsp

Gherkins (Tindoru) :- 250 Gms

Jaggery :-  2 tbsp, grated

Cumin powder  :-  11/2 tsp

Salt :-  as per taste

Asafetida:-  a pinch

Mustard Seeds :-    ½ tsp

Turmeric powder :-   ½ tsp

Coriander powder :-   11/2 tsp


1)    Take the Tindora’s and wash it, dry it and slice it into thin slices.

2)    Take a pan, heat oil in it and add asafetida and mustard seeds.

3)    When it starts spluttering add the tindora slices and keep frying it on low heat for close to 7 mns.

4)    Once it is cooked, mix all the masala then, add jaggery. Stir this on high flame and keep heating it for 3 mns.

5)    Remove it from heat when it is crunchy. To be served hot.


Ringan Nu Oloo Recipe


Green chilies  :-  6 nos, chopped

Oil :-  4 tbsp

Asafetida :-   a pinch

Spring onions  :-  8 sprigs, chopped

Tomatoes :-   2 nos, medium

Brinjal  :-  1 kg

Turmeric powder  :-  ½ tsp

Salt :- as per taste

Garlic :-  12 sprigs, chopped

Cumin seeds  :-  1 tsp


1)    Take the brinjals; roast it till the outer part of the skin appears charred.

2)    Drop the brinjals in water and peel the skin

3)    Mash the brinjals into pulp.

4)    Heat up the oil in a pan

5)    Add in some cumin seeds, and keep frying for a while.

6)    Now add the garlic, green chilies and the spring onions.

7)    Keep stirring for 2 mns

8)    Then add the cut tomatoes, Asafetida, salt, brinjal pulp and turmeric powder.

9)    Fry it and keep stirring. After a few minutes, this can be served hot.

10)  It appears green in color.

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Kakdi nu Raitu Recipe


Yoghurt :- 200 gms

Coriander leaves :-  2 tbsp, chopped

Salt   :- as per taste

Green chilies :-  2 nos, chopped

Cucumbers  :-  2 medium

Cumin powder :- 1 tsp, roasted


1)    Take the cucumbers, peel off the skin and grate it.

2)    Put the cucumber in muslin cloth and drain the moisture of the cucumber.

3)    To this add everything yoghurt, coriander leaves, green chilies, salt and cumin powder.

4)    Just before you plan to serve add the grated cucumbers.

5)    To be served chilled.


Leelva Nu Bhat Recipe


Coriander leaves :- 2 tbsp, chopped

Green chilies :-  2 tbsp, paste

Red chilies :-  2 nos

Rice :-  2 cup

Oil  :-  3 tbsp

Mustard seeds :-   1 tsp

Green garlic :-   1 sprig , chopped

Ginger paste :-  ½ tbsp

Salt  :-   as required

Asafetida  :-  a pinch

Broad bean seed (Leelva)  :-   250 gms


1)    Take the rice, clean it, wash it and soak it in water.

2)    Drain off all the water.

3)    Take a Kadhai and heat oil in it.

4)    Add in mustard seeds, broken red chilies and Asafetida.

5)    Once it starts to splutter add ginger and garlic paste, chili paste and leelva.

6)    Keep stirring for a minute.

7)    Mix the rice.

8)    Fry it for a minute, keep stirring.

9)    Add in four full cups of boiling water.

10) Reduce the heat and keep frying and stirring till the water is completely soaked up.

11) Garnish it with coriander and green garlic.