Fried Okra in Yoghurt

Ingredients:
2 cup(s) chopped okra (lady finger)
4 cups yoghurt lightly beaten
2 green chilli(es) chopped and crushed with salt
1 teaspoon(s) mustard seeds
� teaspoon(s) each of asafetida and turmeric powder
1 tablespoon(s) oil
salt to taste
oil for deep frying
Preparation Method:

Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside. 2.For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds. 3.Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated. 4.Add the fried okra pieces to the yoghurt just before serving.

Carrot and Coconut raita

Ingredients:
150gms Natural Yogurt
100gms Sour Cream Light
4 tbsp Milk
1 small carrot
100gms grated fresh coconut
salt to taste
1 small green chili
Method:
Grate the carrot. Now mix it with coconut and the rest of ingredients.

Masala Corn Raita (serves 4)
Ingredients:
1 cup frozen pre-cooked corn
1 small onion
1 cup plain yoghurt/curds
1/2 tsp coriander seed powder
1/4 tsp red chilli powder
salt, as per taste
oil
coriander leaves and chilli powder for garnish.
Method:
Chop the onions finely. In a pan, heat oil. Add onions and fry till they become translucent. Then add the red chilli powder, coriander seed powder and salt. Stir for 5 seconds and add corn. Cook covered till the water from the corn evaporates. Cool this mixture and add to the yoghurt. Serve cold and garnish with coriander leaves and a sprinkling of red chilli powder. PS: If using fresh corn, pre-cook then beforehand.

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