SPICY GREEN RAITA
Hello dear buddies. Today is thankfully a sunny day, after the heavy-duty winters. In winters, especially in New Delhi, there is a tradition of heavy eating and people generally eat keeping their platters full of food with variety. Delhites love to eat mostly paranthas with raita or curds in breakfast. We make raitas in many ways. Whenever I prepare oily and spicy food I include a dish of raita in it as it cools you out. It is a great appetizer too. Now spinach is getting out of season and luckily I got hold of the tri-combo of spinach, dill, and mint in my refrigerator. Wondering what to do with them, this idea struck me in time to prepare its raita which I teamed up with crispy, crunchy radish or mooli paranthas and bingo! the combo worked well. So I decided to share it with you all too. Now let’s start with its making—-
- Spinach – 100 gms
- Dill leaf – 20 gms
- Mint – 20 gms
- Yoghurt – 250 gms
- Onion – 1/2 of 1 (big)
- Green Chillies – 1
- Raita Masala – 1 tsp
- Asafoetida – A pinch
- Ginger Powder – 1 tsp
- Dry Mango Powder – 1 tsp
- Garam Masala – 1 tsp
- Red Chilly Powder – 1 tsp
- Coriander Powder – 1 tsp
- Fenugreek Seeds – 1 tsp
- Black Salt – According to taste
- Pepper Powder – A pinch
- Vegetable Oil – 2 tsp
Wash and cut the spinach, dill, and mint finely.
Take a pan. Add 1 tsp of oil. Add fenugreek seeds and asafoetida. Now add chopped onions, saute for a minute and add green chilies. Add green chilies. Next, add coriander and red chilly powder and some garam masala. Lastly, add some black salt and dry mango powder. Saute everything well and take off from heat. Let it cool.
To now finally, assemble the raita, beat the yoghurt in an egg beater for two minutes and mix the above-made greens in. Adjust salt content to your liking. Add some pepper powder. You can drop in one sugar-free pellet too if the raita appears a bit tangier.
Our Spinach, Dill and Mint Raita is ready.
Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!
RIPE PAPAYA RAITA
Hello and welcome dear friends once again. Today I’m sharing a simple yogurt-based recipe of ripe papaya raita. It’s mildly seasoned and a healthy treat for all to be had with lunch and dinner platters or even as a dessert. So let’s start with it—
- Ripe Papaya – 1/2 of 1.
- Thick Curd – 1 bowl.
- Vegetable oil – 1 tsp.(optional)
- Salt, both black and white – According to taste.
- Red Chilly powder – 1 tsp.
- Roasted cumin powder – 1 tsp.
- Yellow Mustard Paste – 1/2 tsp.
For Garnish – Chopped Green Chillies and grated coconut.(optional).
Wash and finely chop the ripe papaya. Take a bowl and add the cut papaya to it and the curd. Now add the seasonings-salt(black and white), red chilly powder, roasted cumin powder, yellow mustard paste in the given amounts. You can also add 1 tsp of sugar or sugar-free and some mustard or vegetable oil too but it is only optional. Mix everything well. Garnish with chopped green chilies and grated coconut.
Our ripe papaya raita is ready. Serve it with chapatis, rice, dal, paranthas or you can have it as a fruit chaat. It’s a very healthy side dish.
Friends do try the recipe at home.Share your comments and feedback.Have a great weekend everyone.Till then healthy cooking, happy living!!!
FRUIT RAITA WITH FLAXSEED
Hello and welcome everyone to my corner again. Today I’m sharing with you a simple yogurt-based dish which has lots of fruits and the goodness of flaxseed also and is fun to eat. So let’s start with it—
- Yogurt – 300 gms.
- Fruits(chopped)like Mango, Apple, Banana, Custard Apple, pineapple, Ripe Papaya, Pear, Guava, etc – 1 big bowl.
- Salt -A pinch.
- Rock Salt – A pinch.
- Red Chilly Powder – 1/2 tsp.
- Roasted and Powdered Cumin-1/2 tsp.
- Roasted and powdered Flax(which also has some whole coriander and dry red chilly)- 1 tbsp.
- Honey – According to taste.
Take the yoghurt in a bowl. Add the chopped fruits, both kinds of salts, red chilly powder, the roasted cumin, the roasted flax and mix everything well. Add some honey. Refrigerate it. Serve chilled.
Our Flax Seed Fruit Raita is ready. It can be served with the main course and works as a good appetizer.
Note point –1. Use fresh and thick yogurt for better results.
2. You can use any kind of fruits of your choice. You can also add cherries, blueberries etc to it.
3. To make the roasted flax powder, firstly we need to take some whole flax seed, some whole coriander, and one or two dry red chilies, roast them and then grind them finely.
Do try this recipe at home. Share your comments and feedback and get doubts clarified. I hope you all will like this recipe as it is so easy, tasty and healthy and so much an integral part of everyone’s diet. It works as an appetizer too. Have a great week everyone. Till then healthy cooking, happy living!
Hi, dear friends. Today I’m sharing a simple, healthy and a regular recipe of Cucumber Raita which is a must-have dish in some households and is very tasty. It is paired with Biryanis, Tandoori Rotis or anything and is liked by one and all. I too cannot do without it. It helps in digestion and keeps our stomach cool. So let’s start—
- Cucumber(grated) -2
- Curd -1 1/2 cups.
- Salt – According to taste.
- Green Chillies(chopped)- 2.
- Black Mustard Powder – 1 1/2 tbsp.
- Mustard oil – 2 tsp.
- Coriander leaves for garnishing.
Wash and grate the cucumbers.
Squeeze out the excess water from it.
Take a bowl and put the squeezed cucumber in it. To it add curd, salt, green chillies, mustard oil and black mustard powder. Garnish with fresh coriander. Give everything a good mix. The raita is ready in a jiffy.
Friends do try this recipe at home. It is an accompaniment to your regular lunch or dinner and. It can also be had with biryani, fried rice, puris and the like. Enjoy the weekend, till then happy cooking, healthy living!!!