Corn Raita

Ingredients

Fresh/Frozen boiled corn kernesl 1 cup

Onion 1(finely chopped)

Curd 1 cup

Salt as per taste

Chaat masala 1/2 tsp

Garam masala 1/2 tsp.

Method

Boil the corn kernels and keep.

In a bowl whish together curd and salt, add all other ingredients including boiled corn kernels and mix well.

Garnish with corn kernels and serve with any pulao of your choice.

Bread Raita

Ingredients

Bread White/Brown 2 slices

Curd 1 cup

Salt as per taste

Sugar a pinch

Chaat masala 1 tsp

Oil 1 tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Turmeric 1/4 tsp

Method

Cut the edges of the bread and and cut into medium pieces and keep aside.

In a bowl whisk curd, add salt suagr and chaat masala.

Heat oil add musatrd, and cumin seeds, when they crackle add turmeric.

Pour this to the curd mixture, finally toss in the bread and mix.

Serve Bread Raita with any rice of your choice.

Pakora Kadhi

Ingredients

For Pakora

Onion 1 Big finely chopped

Coriander leaf few

Besan 2-3 tsp

Chilly powder 1 tsp

Hing 1/4 tsp

Cumin Seeds 1.4 tsp

Salt as per taste

Oil for deep frying

For Kadhi

Besan/Gram Flour 2 tsp

Green Chilly 2

Yogurt 1 cup

Salt as per taste

To Temper

Oil/Ghee 1 tsp

Onion 1 medium finely chopped

Peanuts 2 tsp

Cloves 2

Hing a pinch

Cumin Seeds 1/4 tsp

Method

Blend the items mentioned for kadhi to smooth paste.

Heat a pan and pour this paste and keep stirring on low heat for 2-3 mins.

On another pan, heat ghee/oil and add all the items mentioned for tempering and pour it to the kadhi and mix well.

Prepare pakora batter with all the items mentioned for pakoras and prepare small pakoras and deep fry them in oil until golden brown.

Add the fried pakoras to the kadhi which is cooking, and let it stay for 4-5 mins.

Do not let the kadhi boil too much.

Serve Pakora Kadhi with plain rice as a side dish.

Sesame Raita

Ingredients

Sesame seeds 3 tsp

Tomato 1

Mustard 1/4 tsp

Chana dhal 1/4 tsp

Urad dhal 1/4 tsp

Green chilly 1

Coriander leaves few

Turmeric 1/4 tsp

Oil 1 tsp

Salt as per taste.

Method

Roast sesame seeds on a heavy pan for 3-4 mins or until it starts to pop and colour changes to golden brown.

Cool the sesame seeds and grind to fine powder.

Was and finely chop tomato, green chilly and coriander leaves.

In a bowl add finely chopped tomato, green chilly, sesame powder and salt.

Heat oil in a pan add mustard, chana dhal, urad dhal, green chilly and turmeric.

Fry everything for 2-3 mins or dhals change colour.

Pour the tempered items to the bowl and mix everything well.

Serve sesame raita as a side dish with plain rice or with any pulao of your choice.

Cabbage Raita

Ingredients

Cabbage 1/2

Onion 1

Tomato 1

Coriander leaves few springs

Yogurt 1 cup

Cumin Powder 1 tsp

Pepper powder 1 tsp

Chaat masala 1/2 tsp

Red Chilly powder 1/4 tp

Salt as per taste

Method

Remove outer leaves, wash and shred the cabbage

Remove the outer skin wash and finely chop onion.

Wash and finely chop tomato.

Wash cut the hard end and finely chop coriander leaves.

Whisk Yogurt with cumin powder, pepper powder, chaat masala, red chilly powder and salt.

Now add cabbage, tomato, onion and coriander leaves and mix well.

Refrigerate for sometime and serve chill.

Serve cabbage raita with any pulao of your choice

Mixed Veg Raita

Ingredients

1 tomato

1 onion

1 capsicum

1 carrot

small cabbage

few coriander springs

2 cups curd

salt as per taste.

1/4 tsp chilly powder and jeera powder.

Method

Wash and finely chop tomato.

Wash slit ends and finely chop onion.

Shred the outer leaf and finely chop cabbage.

Peel the skin and grate.finely chop carrot

Wash, remove the seeds and finely chop capsicum.

Wash and finely chop coriander leaves.

Beat curd add all the chopped vegetables, salt, chilly powder and jeera powder.

Mix everything and serve with any pulao/biriyani of your choice.

Peanut Raita

Ingredients

Raw peanuts 2 tbsp

Curd 1 cup

Tomato 1

Green Chilly 2

Mustard 1/4 tsp

Chana dhal 1/4 tsp

Urad dhal 1/4 tsp

Oil 1 tsp

Turmeric 1/4 tsp

Curry leaves and coriander leaves few

                                                          

Method

Add peanuts to a thick bottomed pan and roast until golden brown on low heat.

Cool the peanuts and grind to fine powder.

In a bowl whisk yogurt add finely chopped tomato, salt and peanut powder.

Heat oil in a pan add mustard, urad dhal, chana dhal, green chilly, turmeric, coriander and curry leaf.

Fry everything for 2 mins or until dhals change colour.

Pour the fried items to curd bowl and mix and serve peanut raita with any pulao of your choice.

Tomato Kadhi

Ingredients

1 big tomato cut in medium size

1 cup yoghurt

2 spoons besan flour

1 spoon chilly powder

1 spoon turmeric

1/4 spoon hing

2 spoons oil

salt as per taste

1/4 spoon mustard

1/4 cumin seeds

1 dry chilly

1 green chilly finely chopped.

Method

In a bowl beat yoghurt and add turmeric, salt, chilly powder, hing besan and mix well without any lumps.

Heat a pan add oil add mustard and cumin seeds, dry chilly and green chilly.

When everything is fried add the tomato pieces.

Once the tomato softens add the prepared curd mixture and a glass of water.

Cook on low flame for 5 mins till raw smell goes.

Garnish with coriander leaves.