Cucumber Raita Makes 2 cups

This cooling condiment is traditionally served with spicy Indian foods.

1 3/4 cups plain yogurt
1/2 medium cucumber, peeled and seeded
1/2 teaspoon salt
1/2 teaspoon ground cumin
Sprig of fresh mint, coarsely chopped, plus more for garnish
Place yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the raita slightly. Garnish with chopped mint, and serve.

Tomatoes Raita

Ingredients
7-8 firm ripe tomatoes
200 gms. kabuli channa (soaked overnight)
3 tbsp. gram dal channa dal
2 tbsp. mix spices (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.)
1 tsp. cumin powder
1 tsbp. channa masala
1/4 tsp. cinnamon-clove powder
2 tbsp. ground sugar
1/2 tsp. black salt powder
salt to taste
1/2 tsp. red chilli powder
1 1/2 cups fresh tied beaten curd.
1 tbsp. coriander finely chopped
2 tbsp. tamarind chutney (refer chutneys)
Method
Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle cumin powder, red chilli powder and salt. Garnish with coriander and tamarind chutney.

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
½ 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.

|