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

Thursday, January 22, 2015

Bathua ka Raita

Simple, flavorsome and easy to make. It is best way to use up any leftover greens after making the 'saag'. Bathua ka raita can be served as a dip and as a simple side dish for those chappatis/parathas, It goes well even with rice, dal and a dry subzi.

Read on for the recipe -






Preparation Time - 10 mins

Ingredients -

  • 1 cup bathua saag (roughly chopped)
  • 2/3 cup yogurt
  • 1-2 garlic flakes (optional)
  • 1/4 tsp roasted cumin-chilli powder
  • salt to taste

Preparation - Boil 2 cups water in a saucepan. Add the bathau and let it boil for 1-2 mins. Immediately drain off the water and transfer the greens into a bowl of ice cold water. Remove from the water after 5 mins and put in a colander to drain off excess water.

Transfer it to a blender jar and give it a buzz. Scrape down the sides and add the remaining ingredients to the blender jar itself. Add 2-3 tbsp water and buzz for 3 seconds. Adjust consistency if required.

Pour it into small bowls and serve as a dip/side.



















Note - Chill for 10-15 mins for a better flavor. Use up on the same day as it tends to lose flavor is refrigerated overnight..

To make roasted cumin chilli powder, dry roast 2 tsp cumin and 2 dry chilis. Allow to cool down before grinding into a fine powder. Use as required and store the rest in an airtight jar.

Sunday, October 5, 2014

Dahi Boondi

I love trying out various kinds of 'raita' as it is one of those easy and quick side dishes which really adds that extra bit of zing to any kind of meal. It is always served with heavy and oily dishes as the good bacteria present in the yogurt helps in digestion and also nullifies the irritant effect of the strong spices which are a signature component of Indian food. It also multi-tasks as a palate cleanser. But on the days when one is feeling lazy, a simple raita paired with chapatis/parathas or even with a veg pulao, becomes a complete meal by itself.

While I usually make raita with some vegetable and/or fruit, I sometimes get tempted to try out Boondi raita when there is a packet of 'kara boondi' lying in my kitchen. Read on for easy recipe -








Preparation time - 5 mins (plus 20 mins in the fridge)

Ingredients -


  • 1 1/2 cup yogurt
  • 1 cup kara boondi
  • 1 tsp English mustard 
  • 2 tsp amchur powder
  • 2-3 green chilis (de-seeded and slit lengthwise)
  • chopped coriander for garnishing
  • salt to taste


Preparation- Take the yogurt in a mixing bowl. Beat gently to break any lumps. Add salt, English mustard, amchur and green chilis. Mix well. Adjust the consistency by adding 1 - 1/2 cup water along with the boondis.

Chill for 20 mins before serving.




















Click here for another version of Boondi raita.


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.




Monday, September 30, 2013

Dahi Lau ( Lauki ka raita )

'Kitne ka hai Bhaiya ?', I asked the neighbourhood vegetable vendor. 'Chalis de do madam', he replied with a grin. Forty rupees a kilo for the very humble lauki, I exclaimed. There was a time when my mom used to run after us to feed us lauki-chana or lauki santula and we would go to any lengths to avoid it. But I guess the growing years and Baba Ramdev's claims about this wonder vegetable has turned me into a new leaf. This vegetable is touted to have myriad health benefits ranging from curing heart diseases, lowering blood pressure, curing jaundice,treating gastrointestinal disorders and improving liver function. With 96 percent water and just 12 calories per 100 grams, it is very helpful if you are on a weight loss diet.

Just like another superfood 'Spinach aka Palak', I keep trying to incorporate it regularly in my meals. So, here is another lauki recipe:


















Preparation Time - 10-15 mins

Ingredients -

  • 3 cups (peeled and diced) bottle gourd/lauki/doodhi
  • 1 cup fresh yogurt/curd 
  • 1 small onion (optional)
  • 2-3 green chillis
  • a pinch of asafoetida
  • 3 tbs freshly grated coconut
  • 1/2 mustard seeds
  • 1/2 tsp cumin seeds
  • a sprig of curry leaves
  • salt to taste
  • 2 tsp oil



Preparation - Boil the bottle gourd in a pressure cooker with a little salt for 1 whistle. Remove from flame and keep aside to cool. Do not throw away excess water.

Chop the onion into small pieces.

Take the yogurt in a mixing bowl and add salt, chopped onion and coconut. Beat lightly.

Cooking - Heat oil in a small pan. Add the mustard seeds and cumin seeds. Allow to splutter and then add the broken green chilli and curry leaves. Add asafoetida after 30 seconds and switch off flame.

Add the tempering to the beaten curd along with boiled bottle gourd pieces and some of the excess water. Mix well.

Serve with rotis or rice and dal.
























Note - This is a popular item during Navratri but without the onions.

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