Okra Raita :
Okra - about 10 to 15 cut into small rings
curry leaves a few
green chili cut finely
mustard seeds - 1/2 tsp bengal gram 1 tsp (optional)
Yogurt - 1 cup
1. Wash and wipe the okra dry .
2. Heat oil and add mustard, curry leaves and Bengal gram .
3. Add the okra and gently fry it till it turns little crisp and the ends turn brown.
4.Add salt to taste .
5. Beat curds and mix the cooked okra into the chilled curd and top it with chili powder.
6. Serve chilled.
Verdict : The crunchy okra soaks into the yogurt and the mild spice andcrunchy curry leaves makes an interesting blend of texture and flavour. This is something that you almost want to eat on its own.
Spinach and Dill Raita :
(Taken from Anju Anand's Cook book)
spinach - 75 gms washed
10gm dill sprigs
300 ml yoghurt
salt ,to taste
freshly ground black pepper to taste
3/4th tsp roasted cumin powder
1. Place the spinach and dill in a saucepan with little water and cook until soft.
2. Drain and squeeze excess water and finely chop to shreds
3. Stir the spinach into the yogurt with salt , pepper and roasted and pounded cumin seeds
4. Serve chilled.
Verdict : Love the blend of flavours from spinach and dill. Can be served as accompaniment with both Indian dishes and even with barbecued chicken and pitta bread.
(Adapted from Anjum Anand's New Indian cookbook )
1 small beetroot cooked and cubed
1/2 mango peeled and cubed
200 ml yogurt
1/2 tsp chili powder
1 tsp oil
1 tsp mustard seeds
1 heaped tsp sesame seeds
curry leaves few
1. Mix together the cooked and cubed beetroot , mango, yogurt, salt and chili powder.
2. Heat the oil in a sauce pan, tilt the pan and hold it in an angle so all the oil collects at the bottom.
3. Add the mustard seeds, sesame and finally curry leaves. When they pop and splutter , quickly pour them over the raita. Mix and serve chill
Verdict : I made two changes from the original recipe. I cooked the beetroot and added mango for a twist. Loved the crunchy sesame and the mildly sour mango along with the gentle sweetness from the beetroot. An amazing recipe from Anjum.