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!!!
ROASTED EGGPLANT RAITA
Hi, friends welcome to my food corner again. I try to usually make the healthier version of foods and believe in eating right food only, and in this regard, here I have tried to come up with an interesting, healthy and experimental dish which is partly a bharta and partly a raita. I make it in my kitchen quite often because it’s tasty and healthier and good at times when someone in your home is having a stomach problem. This raita-cum-bharta can be made without adding any oil and it has the goodness of curd in it. So it’s a great dish you all must try.
- Eggplants – 2.
- Yoghurt – 1 cup.
- Onions(finely chopped) -1(small).
- Green Chillies(finely chopped) – 2.
- Grated Ginger – 1 tsp.
- Red Chilly Powder – 1 tsp.
- Roasted Cumin Powder – 1 tsp.
- Mustard Oil – 1 tbsp.
- Salt – According to taste.
- Black Salt – A pinch.
- Dry Mango Powder(optional)- 1 tsp.
- Catch Dahi Masala(optional) – 2 tsp.
Wash and slit the eggplants, keeping them intact and roast them on gas. Now put them under running water and deskin them taking out its pulp in a bowl. Mash them.
Take a bowl. Add the yoghurt to it. Now mix in the chopped onions, chilies, salt, red chilly powder, black salt, roasted cumin powder and add the mashed eggplants into it. Also, sprinkle some grated ginger. Now add mustard oil. You can also add some dry mango powder if you want a tangier version of this dish, but if you like it simple you can omit this ingredient out. You can also add some catch dahi masala but its optional.
Our Roasted Eggplant Raita is ready. Garnish it with fresh cilantro.
Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!
YOGHURT WITH BAY LEAF
Hello buddies, welcome again. In India and likewise the world, we eat lots of dishes and enjoy the diverse cuisines. They are all unique and different. But one thing after all the banter, the food and fuss is that we want some satisfaction from our meal and nothing can be better than ending it with a bowl of homemade yogurt or dahi. In summers we put more emphasis on eating yogurt after each meal as it keeps our tummy healthier and cooler. Yogurt is unique in taste and has many health benefits. It keeps our tummies and minds too, cool. I have learnt this recipe from my maternal grandmother and from my ancestral family line. It is made by mixing bay leaf in milk, which is a slight variation from the regular way of making it.
- Milk – 1 lt.
- Yoghurt(for curdling) – 2 tsp.
- Bay leaf – 4.
- Custard Powder – 2 tsp.
- Nuts for garnishing – Cashew, raisins, almonds, walnuts, pistachios.
Boil the milk with bay leaf in it. Then let it cool a bit so that it is just lukewarm. Now mix 1 cup yoghurt in 1 kg milk and two teaspoons of custard powder in it. Mix it with the hand so that no lumps remain in the milk. Add the nuts if you want to. Cover it with a lid and put it preferably in a wooden meat case. Keep it as such for 4 hours in summer and then when the milk gets settled and thickened or when yoghurt gets made put it in the fridge or it may get sour.
Note point:-1. Boil the raw milk first, then put bay leaf in it and boil again. Do not put the bay leaf in raw milk.
2. You can add saffron or kesar in the milk but it should be added when the milk is lukewarm.
3. You can also add sugar, coconut powder, chocolate powder, extra nuts also if you want. But it is purely optional.
4. You can even add some mashed and whipped ripe banana when you are making the yoghurt. It will give a special banana flavor to your curd making it no less than a great dessert you can have regularly.
Our Yoghurt With Bay Leaf is ready. Serve it with your regular lunch or dinner platter or enjoy it as a homemade dessert with sugar, salt or just like that.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!!