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Showing posts with label quick raita. Show all posts
Showing posts with label quick raita. Show all posts

Thursday, October 2, 2014

Roasted Pumpkin Raita (Kaddu ka raita)

A simple raita served during the Navratri days, this one may sound a bit weird but tastes just awesome. While one can also boil or steam the pumpkin before mashing it into the yogurt with spices, I wanted to give it as twist by roasting it to get the caramelized effect and release its natural sweetness.

Read on for the recipe -




















Preparation Time - 10-15 mins (depending on the size of pumpkin pieces)

Ingredients -

5-6 slices of pumpkin/kaddu ( 5mm to 7 mm thick )
1 cup yogurt
1/2 tsp roasted cumin-chili powder
salt to taste
2 pinch sugar
cilantro for garnishing

Preparation - Beat the yogurt lightly. Add a little water and season with salt and roasted cumin chili powder.

Cooking - Roast the pumpkin slices with some sugar sprinkled over them. Use an oven or do it on a non-stick pan which has been greased lightly. Once brown /black spots start to appear on the pumpkin slices, remove from heat and keep aside till cool.

Mash the pumpkin and add to the seasoned yogurt. Mix well.

Serve chilled.



Sunday, April 27, 2014

Beetroot Raita (Detox Mondays)

Though beetroot is one of the healthiest vegetables known to us, some people avoid it owning to the rather strong and distinct flavor it has. Same is the case with my in-laws who otherwise have quite healthy eating habits. While it can be a bit overwhelming in the raw form, adding to the curries and stir fries tends to tone it down and make it more palatable. However, if you still want to have it raw despite being unable to stand it (believe me there are quite a bit of people who fall in that group), you can add it to raita, lassi or even smoothies. Curd seems to enhance the natural flavor of beetroot and I am quite in love with this combination.
( A small tip though. Try using grated beetroot instead of pureeing it as it gives a better taste. )

Read on for the recipe -







Preparation Time - 5 mins

Ingredients -


1 medium sized beetroot
1 cup fresh yogurt
1 green chilli (crushed)
salt to taste
fresh coriander for garnishing

To roast and make a powder -

1 tsp ajwain (carom seeds)
2 tsp jeera (cumin seeds)
1 dry red chilli

Preparation - Wash and peel the beetroot. Grate it and keep aside.

Beat the yogurt lightly.

Cooking - Heat a pan. Add the seeds and broken red chilli. Allow seeds to start popping before removing from flame. Once cooled, make a fine powder using a spice blender or even a regular mixie.

Take the beetroot, yogurt , green chilli and 1/2 tsp of the above powder in a mixing bowl. Add salt to taste and adjust the water. Mix thoroughly.

Serve immediately or chill it for 20 mins in the fridge.

Garnish with coriander and serve with rice, rotis or paratha.




Wednesday, November 13, 2013

Boondi Raita

If I were asked to name a Raita that goes best with rotis (or any indian bread for that matter ), this one would win hands down. It was my dish of choice for breakfast/dinner along with rotis/parathas. While i was quite fussy when it came to vegetables in those days, nowadays I have it along with a simple roti-dry subzi.

Very easy to make if you have a packet of salted boondi (say Haldiram's ) lying at home. In fact this one is so simple that i felt silly posting the recipe. But i persisted thinking that if nobody else it might help some of my bachelor/single friends who find it quite a task to even whip up an omelette ( and its not always a case of lacking culinary skills but also the hectic schedule that we follow ).

Read on:
















Preparation time : 30 mins ( 25 mins is the standby time when the boondi itself does all the work...yeah it has to soak up all that water)

Ingredients - 1 cup salted boondi, 1 cup yogurt, 1 cup water, 1-2 dry red chillis, 1 sprig of curry leaves, 1/4 tsp pancha phutana or only mustard/cumin seeds (as you wish), 1 pinch roasted cumin powder,  1 pinch powdered asafoetida,1/2 tsp oil, salt to taste.

Preparation -  Whisk the yogurt lightly to get a smooth texture. Take the boondi, beaten yogurt and water in a bowl. Allow to soak for 25-30 mins. (this may vary as some boondis become soft very soon)

Cooking - Heat oil in a tadka (tempering) pan. Add broken chilli and pancha-phutana/mustard/cumin. Once spluttering almost stops, add the curry leaves along with asafoetida.

Pour the mixture over the soaked boondis. Sprinkle salt and roasted cumin powder.

Mix well and serve (no need to chill).



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