Raita Galore...

Raita is something that i can live on... Honestly during the periods when i go on serious dieting this is one major comfort food that i always count on. I am sharing few of my tried and tested ones and my favourites.

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

Salt to taste.

Method:
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



Method :



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.

Beetroot and Mango Raita :

(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

Method :
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.

Enjoy!!!

Mango Orange Smoothie!!!

Hello All!!!! I am Back and delighted to be behind my computer catching up with friends and fellow bloggers. One month seems to be quiet a break and so much seems to have happened in the blogosphere... so many colourful recipes , so many interesting stories and many more interesting new bloggers... hmmm feels good to be back!.

Honestly i have been avoiding getting into the kitchen and sort of having quick fix meals ..... But one thing that i have been loading myself since i landed back home is 'Mango smoothie'. Oh my !! All one gets to see in the fruit market now are these divine smelling mangoes in all shapes and sizes.

With Orange juice and a dash of cardamom for flavouring this smoothie is truly refreshing!!.

Try it !.

Ingredients :

1/2 Mango peeled and cut into chunks
1 cup orange juice
1 cup ice cubes
1/2 tsp cardamom powder
2 tbsp yogurt
sugar if needed.

Method :

1. Place the ice cubes in the blender and crush the ice cubes
2. Add all the other ingredients except the cardamom powder and blend till creamy and smooth and pour in a tall glass .
3. Sprinkle with cardamom powder.

Sit back and enjoy!!!.

Cardamom is not a favourite among many . It can be substituted with minced mint !.

Sweet and sour Mango Pickle

It is just March and the mango trees are full of blossom and buzzing bees . But the mango tree in my back yard seems to be in bit of a rush and we are already having round green ones ready for harvest. What i have in the backyard are the varieties good to make pickles and they dont taste good when they ripen. So I have this family recipe - maybe i can even say heirloom recipe which is a hot and sweet one and has a very long shelf life ...

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At my grand moms all the seasonal fruits and vegetables when they are found in abundance were either pickled and bottled or sun dried and stored . They were made in such huge quantities that they would last through the year. As i write this i have the image of giant glass containers neatly covered and tied with pure white muslin cloth sitting pretty near the window sill with varieties of pickles. My favourite was juicy green gooseberries (Amla) in salty syrup. Oh my! i miss those soaked and swelled treats!. They are like murabas but saltier version . Store bought ones dont taste half good as the ones tended and made with loving hands!.

This pickle tastes great when made with 'Bilbiskin/kilimooku' variety the reason being it is not too sour and has good flavour. The mango should be half ripe and not too mushy. I did not use 'kilimooku' and i dont know what variety they are but they tasted just as good!.

Ingredients :

2 cups mango cut into small square pieces
1 cup sugar
salt to taste
chili powder 1 1/2 tsp
mustard - 2 tsp
fenugreek seeds - 1tsp

Method:
1. mix the sugar and mango pieces and keep it covered for two to three hours..
2. The sugar should have melted and mixed nicely with the juice from the mango .
3. In a wide and heavy bottomed pan put the mango with the syrup and cook on medium heat
4. The sugar will start to caramelize and will begin to coat the mango. Also it will start to bubble at this stage. It is important to get the consistency right at this point. Another test is to feel the caramel syrup in between your fingers. When it gets stringy it is time to take off the pan. Remember it should be stringy and not sticky!!.
5. Add the salt, chili powder and return to heat. Check for taste.. It should have a fine balance of Sour, salt , chili and sweet ..
6. Take off the fire and let it cool
7. Dry roast the mustard and fenugreek seeds and add it to the pickle.
8. Now it is ready for bottling.

Well it is a simple pickle that u can make with no fuss... It has incredibly long shelf life . Tastes terrific with curd rice and rotis too...

It has got a sticky chewy and carmalized texture and if u noticed there is not a drop of oil to it.