Kaddu Ka Raita (Bottle Guard Yogurt Sauce)

Made with Yogurt, Bottle Gaurd and Cilantro; it is cool and refreshing condiment which goes well with hot and spicy dishes.

Ingredients:

• 2 cups Yogurt beaten smooth
• 3” piece of Bottle Gourd finely chopped
• A pinch of Turmeric powder
• ½ tsp Mustard seeds
• ¼ tsp Cumin seeds
• ¼ tsp Urad dal
• 1 dry whole Red chili
• A pinch of Asafetida
• 4-5 Curry leaves
• 1 chopped Green chili
• 1 tbsp chopped cilantro
• 1 tbsp Cooking oil
• Salt to taste

Method:

• Heat the oil in a pan. Add the mustard seeds and cumin seeds. After they splutter, add the urad dal and let it turn red. Add the dry red chilies, curry leaves, asafetida, green chilies, turmeric powder, salt and bottle gourd pieces.
• Cook covered on a medium flame for 8-10 minutes or till the bottle gourd pieces turn soft. Crush the cooked bottle gourd with the help of spoon to smaller pieces. Remove from the flame and keep aside to cool.
• Combine the cooked mixture with the beaten yogurt. Adjust the consistency of Raita by adding little water.
• Garnish with fresh coriander leaves and serve chilled with Roti and Sabji of your choice.

Do You Know?

Because of the acid content of yogurt, it makes a fabulous marinade to tenderize meats. Do not use aluminum pans when preparing anything with yogurt. The acid in the yogurt will react with the aluminum.

Pakodi Raita

Pakodi Raita presents a unique concept of having crispy Besan (gram flour) Pakodi with beaten yogurt.

It is quicker to make than Dahi Vadas (Dahi Bhallas) and taste excellent, moreover, no sweet tamarind chutney is required to enjoy it as filler between two meals or as a side dish with main meal. Temper the Pakodi Raita with cumin seeds and asafetida.

Ingredients:

For Pakoris:

• 1 cup Bengal Gram flour (besan)
• 1 tbsp Coriander Leaves chopped fine
• 1 Green Chili chopped fine
• 1 small Onion chopped fine
• ½ tsp Red Chili powder (optional)
• Pinch of Asafetida powder
• Salt to taste
• ¼ tsp ENO or baking powder

For Dahi:

• 1 cup fresh Yogurt
• 1 tbsp Coriander Leaves finely chopped
• 1 tbsp Green Chili chopped fine
• Salt mix to taste
• ½ tsp roasted Jeera powder
• ½ tsp Red Chili powder

For Tempering:

• ½ tsp cumin seeds
• Pinch of asafetida
• 1 tbsp oil

Method:

Prepare Pakodi:

• Mix all the ingredients for Pakodi together to form a thick batter (as for fritters).
• Heat the oil for deep frying, on a medium flame.
• Use a tablespoon (or your hand if you are more comfortable with that) to drop small portions of batter into the hot oil.
• Fry till golden, drain, remove from the oil and keep aside till they come down to normal room temperature.
• Once all Pakodi are fried, dip them in plenty of water and soak for about 10 minutes.

Prepare yogurt mix:

• In a bowl beat yogurt till smooth. Add salt mix, roasted cumin powder, red chili powder. Add seasoning to this.
• For Tempering: Heat oil in a small pan. Add cumin seeds. When spluttering is stopped add asafetida.
• Add this tempering to yogurt mix and immediately cover the bowl so that the aroma of the tempering is absorbed completely by yogurt. Leave it covered for about 10 minutes.

Serving:

• Take out Pakodi from water. Gently press out each Pakodi between palms and place in a flat serving dish.
• Pour yogurt mix over the Pakodi.
• Garnish with chopped cilantro leaves and chopped green chilies.
• Keep in fridge covered till required.

Do You Know?

Pakora / pakoda / pakodi / bajji / bhajji / bhajiya is all the same. It is a fried savory snack popularly prepared across South Asian countries

The word pakora is derived from Sanskrit pakvavaṭa, a pakva means ‘cooked’ and vaṭa means ‘a small lump’ or its derivative vaṭaka means ‘a round cake made of pulse fried in ghee’.

Imli Pakori (Pakoris in Sweetened Tamarind Sauce)

My mother used to make Imli Pakori during hot summer days. Remembrance of its tangy taste still tinkles my taste buds. It is served with main course of meal.

Small besan (gram flour) pakoris are added to the sauce of tamarind.

Ingredients:

For Imli Sauce:

• ¼ cup tamarind without seeds
• ¼ cup granulated sugar (modify according to taste)
• 3 cups water
• ¼ tsp fennel powder
• ¼ tsp roasted cumin powder
• Salt Mix to taste
• ¼ tsp red chili powder
• ¼ tsp dry ginger powder
• 1 tsp finely chopped mint leaves
• 1 tsp lemon juice

For Pakodis:

• ½ cup bengal gram flour (besan)
• ½ tsp red chili powder (optional)
• Pinch of asafetida powder
• Salt to taste
• ¼ tsp ENO or baking powder

Method:

• Soak tamarind in 3 cups of water.
• Use a food processor or hand blender to blend this into a smooth mixture. Strain it.
• Now add all ingredients for sauce and mix well.
• Prepare pakodis: Mix all the pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame. Use a tablespoon (or your hand if you are more comfortable with that) to drop small portions of batter into the hot oil. Fry till golden, drain, remove from the oil and keep aside till they come down to normal room temperature.
• Dip in tamarind sauce.
• Refrigerate it only after an hour.
• Garnish with chopped mint leaves and serve chilled with main course of meal.

Chavla dal ki Dahi Pakori

Chavla dal is split skinned black eyed beans. In summer you can have these dahi pakoris as a filler between two meals.

For Pakoris:

• 1 cup chavla (split skinned black eyed bean) dal
• oil to deep fry
• 1 tsp grated ginger
• 2 tbsp finely chopped green chilies
• Pinch of asafetida
• Salt to taste

For Dahi:

• 2 cups fresh curd
• 2 cups milk
• 2 tbsp mint leaves finely chopped
• Salt mix to taste
• ½ tsp roasted Jeera powder
• ½ tsp red chili powder

For Seasoning:

• 1 tsp cumin seeds
• 1 whole dry red chili
• 6-7 curry leaves
• 2-3 pinches of asafetida
• 2 tbsp oil

Method:

• Wash and soak dal for 6-7 hours.
• Grind it to a fine thick batter with minimum water. It should form a smooth soft paste of dropping consistency.
• Add pinch of hing and churn the dal paste with hand for 5-7 minutes till it incorporates enough air to become fluffy.
• Now add salt, grated ginger, chopped green chilies.
• Heat oil in a large frying pan.
• Drop in small round lumps of batter with the help of moist hands. You can use moist spoon also to do the same.
• Deep fry pakoris till golden brown. Drain and keep them aside.
• Once all pakoris are fried, dip them in plenty of salted water (about one litre of water with 1 tsp of salt). Soak for about an hour.
• Prepare curd mix. In a bowl beat curd and milk together till smooth. Add salt mix, cumin powder, red chili powder.
• Now take out pakoris from water. Gently press out each pakori between palms and place in dahi mix.
• Add seasoning to this.
• For Seasoning: Heat oil in a small pan. Add cumin seeds and curry leaves. When spluttering stops add dry red chili and asafetida.
• Add this seasoning to curd mix and immediately cover the bowl so that the aroma of the seasoning is absorbed completely by curd. Leave it covered for about 10 minutes.
• Garnish with chopped mint leaves.
• Keep in fridge covered till required.

Onion Raita

Onion Raita tastes very good with Biryani (rich rice-meat dishes).

Ingredients:

• 2 cups thick yogurt (must not be sour) whisked till smooth
• 1 medium onion chopped finely
• 1 tbsp fresh mint leaves chopped finely
• 1 tbsp fresh coriander leaves chopped finely
• 1 green chili finely chopped
• Salt to taste
• 1 tsp Raita Masala (available in Indian Stores)

Method:

• Put yogurt, mint, coriander, onions, green chili, salt and chat masala in a bowl and mix well to blend.
• Garnish with raita masala.
• Chill and serve with Pulao or Biryani or Paratha and Curry .

Do You Know?

Onions are widely-used in India, and are fundamental to Indian cooking. They are commonly used as a base for curries, or made into a paste and eaten as a main course or as a side dish.

Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases.

They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin (The American Cancer Society says that ‘quercetin’has been promoted as being effective against a wide variety of diseases, including cancer.

In India some sects don't eat onion due to its Aphrodisiac properties. An aphrodisiac is a substance which is used in the belief that it increases sexual desire. The name comes from Aphrodite, the Greek goddess of sensuality.

Aloo Ka Raita (Potato Raita)

Raita has a cooling effect on the palate and hence is preferred to be included in the main meal especially during summer.

Mix boiled diced potatoes with seasoned yogurt.

Ingredients:

• 1 large boiled potato, peeled and diced
• 1 small tomato finely chopped
• 2 green chilies finely chopped
• 1 tbsp grated ginger
• 1 tsp chat masala
• 2 cup yogurt beaten well
• ½ tsp roasted cumin powder
• ½ tsp red chili powder
• 1 tbsp chopped cilantro
• Salt Mix to taste

Method:

• In a bowl mix yogurt, chopped tomato, chopped green chilies, grated ginger, chopped cilantro, chat masala and salt.
• Add boiled diced potatoes.
• Garnish with red chili powder and cumin powder.
• Serve chilled.

Note:
I always prefer to keep boiled potatoes in refrigerator for 3-4 hours before making raita. Extra moisture is removed in the refrigerator and it becomes easy to dice potato in neat small cubes.

Do You Know?

Yogurt has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can enjoy yogurt without ill effects, because the lactose in the milk is converted to lactic acid by the bacterial culture.
Lactose intolerance is the inability to metabolize lactose (a sugar found in milk and other dairy products). The required enzyme lactase, to metabolize sugar, is either absent in the intestinal system or it is lower in availability. It is estimated that 75% of adults worldwide show some decrease in lactase activity during adulthood.

Cucumber Raita

The phrase "cool as a cucumber" is not without merit. This vegetable's high water content gives it a very unique moist and cooling taste.

Just grate the cucumber and mix with yogurt.

Ingredients:

• 2 cups grated cucumber
• 1 small onion finely chopped
• 1 small tomato finely chopped
• 2 green chilies finely chopped
• 1 tsp grated ginger
• 1 tsp Raita masala or Dahi Vada Masala (available in Indian Grocery Stores)
• 2 cup yogurt beaten well.
• 1 tbsp chopped cilantro to garnish
• Salt Mix to taste

Method:

• In a bowl mix yogurt, grated cucumber, chopped onion, chopped tomato, chopped green chilies, grated ginger, Raita masala and Salt Mix.
• Garnish with cilantro and serve cold with Dal, Sabji and Roti.

Do You Know?

The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone.

Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin.

Cucumber's high water content makes it naturally hydrating substance, which is must for glowing skin.

Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn.

Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

Caffeic acid has been shown to act as a carcinogenic inhibitor. It is also known as an antioxident.

Boondi Raita

It is a perfect yogurt preparation, most liked with puri, kachori, aloo ki sabji. Consistency of raita can be adjusted according to the taste.

To prepare boondi, gram flour batter is made into small balls using a ladle with holes. These balls are then deep fried in vegetable oil.

Boondi is available in Indian grocery shops also.

Ingredients:

• 2 cups yogurt
• 1 cup milk
• ½ cup boondi ( besan savory)
• ½ tsp red chili powder
• ½ tsp cumin powder
• 1 tbsp chopped cilantro
• ½ tsp black salt
• ½ tsp mustard seeds
• 3-4 curry leaves
• Pinch of asafetida
• 1 tbsp cooking oil
• Salt to taste

Method:

• Take the yogurt in a large serving bowl and beat well with milk and 2 cups of water.
• Add the boondis to it and season with red chili powder, black salt and cumin powder. Add table salt if you need more salty.
• Heat 1 tbsp oil in a small pan, splutter mustard seeds, and add curry leaves. Add this seasoning to the raita. Mix well.
• Boondis absorb water so after some time raita becomes thick. Stir it and add more water if required.
• Chill, garnish with cilantro and serve.

Do You Know?

Yogurt is basically a form of curdled milk much like sour cream but with less fat.

Bacteria in the milk ferments and coagulates to thicken the milk to a creamy texture, adding a tangy, slightly astringent flavor.

Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk.

Kefir is an alcoholic version of yogurt originally made from fermented camel milk, but now made from cow milk. Available in some natural food stores, kefir has an alcohol content of about 2.5%.

Churmuri Raita

Finely chopped onion, tomato and cucumber are mixed with yogurt.

Ingredients:

• 2 Cup yogurt
• ½ cup milk
• 1 small onion finely chopped
• 1 small tomato finely chopped
• ½ cucumber finely chopped
• 1/2 tsp Red chilli flakes
• 2 Green chilies finely chopped
• 1 tsp Raita masala
• Salt to taste

Method:

• Beat yogurt and milk until smooth. Add all the ingredients.
• Serve chilled

Do You Know?

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. They contain lycopene, one of the most powerful natural antioxidants, which, especially when tomatoes are cooked, has been found to help prevent prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Ghiya Ka Raita (Bottle Gourd Raita)

Bottle gourd raita is seasoned by Dhunaar (Smoke Seasoning). It is a technique by which raita imbibes the flavour of asafetida and cumin seeds.

Serve it with Paratha and Sabji of your choice.

Ingredients:

• 2 cup yogurt
• 1 small Bottle Gourd grated (about 1 lb )
• 2 green chillies finely chopped
• 1 tbsp cilantro finely chopped
• ½ tsp roasted cumin seeds powder
• 1 tsp chaat masala
• ½ tsp black pepper powder
• Salt Mix to taste
• pinch of asafetida
• 1/2 tsp cumin seeds

Method:

• In a pan take grated bottle gourd and enough water so that bottle gourd is just dipped. Boil it till the bottle gourd is tender. Drain it and keep aside till it is cooled.
• When the bottle gourd is completely cooled squeeze it with both the hands to remove excess of water.
• Beat the yogurt till it turns smooth.
• Add bottle gourd, green chillies, chopped cilantro, Mix salt, black pepper powder, chaat masala, cumin powder and mix well.
• For Seasoning: heat 1 tsp of ghee in a ladle. Add asafetida and cumin seeds. Pour this mixture immediately over raita and close the lid.
• Garnish with cilantro leaves and serve chilled.

Do You Know:?

Dhunaar (Smoke Seasoning) is a popular technique used, more often in North India and Rajasthan, especially during cold winter days.Glowing charcoal is placed in a small pot (Katori). This small pot is then put in a bigger pot in which food, which is to be smoke seasoned, is already present. Dry spices like cumin and asafetida along with ghee are poured on top of the coal and a lid is quickly placed over the bigger pot.

The food present in the bigger pot imbibes the fresh smoke taste of ghee, asafetida and cumin.