Archive | Raita RSS feed for this section

Quick Chayote Raita

2 May

chayote_raita
Benguluru Vankaya Perugu Pacchadi.

Chayote is chopped and cooked in oil along with onion and tomato. The mixture is then added to the whisked yogurt for chayote raita. Serve quick chayote raita with steamed rice or with roti.
Makes: around 4 Servings of Quick Chayote Raita.

Ingredients:

Plain Yogurt 1 1/2 Cups
Chayote 1 Small
Onion 1 Small
Tomato 1 Small
Green Chile 1
Cilantro few sprigs
Salt to taste

Talimpu:

Cumin Seeds a Pinch
Mustard Seeds a Pinch
Oil 1 tsp

Method of preparation:

Wash, halve, remove seed and finely chop the chayote.
Peel and finely chop the onion.
Wash and finely chop tomato.
Remove stem, halve, remove seeds and finely chop green chile.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add chayote.
Cook for few minutes, stir in onion and green chile.
Fry till onion is translucent, add tomato and salt.
Fry briefly and remove from heat and cool the mixture to room temperature.

In a mixing bowl, whisk yogurt, cilantro and salt well.
Stir in the above chayote mixture and adjust salt if necessary.
Serve quick chayote raita with steamed rice or with roti.
Notes: Make sure chayote is clean without any blemishes.

Suggestions: Adjust consistency of raita with water.
Variations: You can also add a pinch of cumin powder if you wish.
Other Names: Quick Chayote Raita.

Quick Red Cabbage Raita

24 Mar

red_cabbage_raita
Quick Red Cabbage Raita.

Whole spices are added to hot oil to bring out the flavors. Red cabbage is finely shredded and added to the hot pan for it to soften a bit but not to be mushy or completely cooked. Mix the red cabbage with plain yogurt. Serve quick red cabbage raita with steamed rice or with roti.
Makes: around 4 Servings of Quick Red Cabbage Raita.

Ingredients:

Yogurt 1 1/2 Cups
Red Cabbage 1/4 of Small Head
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the red cabbage (around a cup and half).
Whisk plain yogurt with salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add shredded red cabbage.
Fry for a minute or two till the cabbage slightly softens, and remove from heat.
Once the mixture cools down to room temperature, add the cooked cabbage to the whisked yogurt.
Mix well and garnish with more red cabbage mixture if desired.
Serve quick red cabbage raita with steamed rice or with roti.
Notes: Make sure not to overcook red cabbage.

Suggestions: Make sure to adjust the consistency of the red cabbage raita with yogurt and water.
Variations: Stir in finely chopped cilantro to the red cabbage raita if you wish. Add a pinch of roasted cumin powder to taste.
Other Names: Quick Red Cabbage Raita.

Carrot Spinach Raita

22 Mar

carrot_spinach_raita
Carrot Spinach Raita.

Spinach is finely chopped and cooked in oil till soft. Carrot is finely grated and added to the raita along with spinach. Raita is finished with talimpu and serve carrot spinach raita with steamed rice or with roti.
Makes: around 4 Servings of Carrot Spinach Raita.

Ingredients:

Plain Yogurt 2 Cups
Spinach 2 Cups Packed
Carrot 1 Large
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Oil 2 tsps

Method of preparation:

Wash, remove ends, peel and finely grate the carrot.
Wash and finely chop the spinach.
Whisk yogurt and salt thoroughly in a mixing bowl.

Heat a tsp oil in a pan, add spinach and cook till it wilts.
Remove from heat and add to the yogurt bowl.

Heat a tsp of oil in the same pan, add all talimpu ingredients in order.
When mustard seed start spluttering, remove from heat and add to the above raita.
Mix well and serve carrot spinach raita with steamed rice or with roti.
Notes: Make sure spinach is cooked well.

Suggestions: Adjust spice with red chillies or use green chiles and fry them along with spinach.
Variations: Add a pinch of sugar to the raita if you wish.
Other Names: Carrot Spinach Raita.

Pear Raita

10 Mar

pear_raita
Pear Raita.

Fresh raw Pear is made into julienne. They are then mixed with whisked thick plain yogurt. Finally the raita is seasoned with fried whole spices and red chillies. Serve pear raita chilled with biryani or with roti etc…
Makes: around 2 Servings of Pear Raita.

Ingredients:

Raw Pair 1/2
Plain Yogurt 1 Cup
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 1 tsp

Method of preparation:

Wash pear, remove ends and julienne the pear.
In a mixing bowl, whisk yogurt with salt.
Stir in pear and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above pear bowl.
Mix well and serve pear raita with biryani or roti.
Notes: Make sure pear is raw enough.

Suggestions: Adjust spice with red chillies.
Variations: Check other raita recipes here.
Other Names: Pear Raita.

Fenugreek Leaves Mango Raita

5 Mar

fenugreek_mango_raita
Fenugreek Leaves Mango Raita.

Fresh fenugreek leaves are cleaned, washed and fried in oil along with other whole spices. Yogurt is whisked and grated raw mango is added to it along with fried fenugreek leaves. Serve fenugreek leaves mango raita with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Mango Raita.

Ingredients:

Fenugreek Leaves 1 Cup Packed
Raw Mango 1/2 of Small Size
Plain Thick Yogurt 1 1/2 Cups
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Wash, separate leaves and finely chop the fenugreek leaves.
Peel, wash and grate the raw mango.

In a mixing bowl, whisk yogurt with few tablespoons of water and few pinches of salt.
Stir in grated raw mango.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add fenugreek leaves.
Fry till fenugreek leaves wilt and start to crisp up.
Remove from heat and add to the above yogurt bowl.
Mix well and serve fenugreek leaves mango raita with steamed rice or with roti.
Notes: Make sure to fry the fenugreek leaves well.

Suggestions: If raw mango is not sour enough, add a splash of lime to counter the bitterness of the fenugreek leaves.
Variations: You can also add green chiles along with fenugreek leaves for added spice.
Other Names: Fenugreek Leaves Mango Raita.