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!!!

Strozapretti with oven roasted cherry tomato sauce

Strozapretti, gnudi and Malfatti are some of the names of this popular Italian dish. This recipe has been on my list for sometime now and when i got a tub of ricotta last week i decided to give it a try.

This dish comes from Lombardy and actually means 'not pretty' in Italian. Now that is being ultra rude to this beautiful fluffy pillows which i thoroughly enjoyed making. Though they look like gnocchi they certainly are not dense and heavy . The fact that it uses very little flour more as a coating makes it super light and delectable.

I adapted this recipe from Delicious days and it was served with sauteed cherry tomatoes. Instead i made a super simple oven roasted tomato sauce and sauteed the spinach dumplings with the sauce and served it with loads of Parmesan flakes.

Loved the fruity flavour and sweetness of the sauce with the delightfully soft and light malfatti . I am sure this is a dish that i will be making very often.




Strozzapreti with sauteed cherry tomatoes

Recipe source: adapted from Delicious Days
Ingredients (serves 2-3):
200g spinach175g ricotta
30g grated Parmesan
1 egg
freshly ground black pepper
sea salt
freshly ground nutmeg
flour for hands
50g butter
Oven roasted Cherry tomato sauce - 3 tbsp
to serve: grated Parmesan and freshly ground black pepper


1.Wash the spinach, remove bigger stems and cook or steam until soft. Let the spinach cool down, then squeeze out any excessive liquid and chop finely.
2.In a large bowl mix together spinach, ricotta, egg, grated Parmesan and season with freshly ground black pepper, sea salt and nutmeg.
3.Meanwhile heat a large pot of salted water.
4. Dust your hands with flour and take a spoonful of the mixture in your hand and flap it from one hand to the other to give it the proper shape and get rid of the extra flour. But you could also try to dust a spoonful (tbsp) of the mix with some flour and carefully roll it with your hands into the desired shape.
5.Now drop them carefully into the pot with the simmering water, in small batches. They are done, as soon as they float on the surface which takes about two to three minutes. Remove with a skimmer.
6.Heat some butter in a pan and add the Strozzapreti and some cherry tomato sauce and Saute for one or two minutes and shake the pan occasionally, then serve on a plate with freshly ground pepper and grated Parmesan.





Oven Roasted Cherry tomato sauce :

1 bag of cherry tomatoes washed and halved

3 garlic finely minced

1/3 cup olive oil

sea salt to taste

1/2 tsp chili powder

2 tsp balsamic vinegar

freshly cracked pepper to taste.

1. Toss all the ingredients together and place it in a dish and put in a moderate oven (180) for about 50 Min's .



Malfatti Served.....