• 1 ½ cup - cut onion
• 1 cup - cut tomato
• ½ cup - grated carrot
• 1 cup - thick curds or Greek yogurt
• ¼ tsp - chili powder
• ½ tsp - ginger pdr or fresh grated ginger (I use Mango Ginger when available, gives unique flavor)
• ¼ tsp - cumin powder 
• ½ cup - Fresh coriander/cilantro leaves 
• 4 to 5 - Green Chilies (optional)
• Salt to taste

1. Cut onion and tomato. Grate carrot and keep aside.
2. Cut green chilies into big pieces or length-wise. ... so it is easily visible and be able to separate it while eating. 



3. Add ½ cup of water to the curds and whisk the curds until it is smooth.
4. To the curds, add all the dry ingredients and whisk to mix it all well.
5. Now add onion, tomato, carrot, green chilies and coriander leaves.
6. Mix it and refrigerate for at least 30 minutes or more before serving. This allows the flavor of the onion to be released.
7. Serve chilled along with any spicy mixed rice. (Like Cabbage rice)

Ingredients:

• 1 - Cucumber
• 2 cups - Thick Curds or Greek yogurt
• ¼ tsp - chili powder
• ¼ tsp - ginger powder
• ½ tsp - cumin powder or MDH Jal-jeera powder 
• ¼ tsp - MDH chutney Pudina masala 
• ¼ tsp - MDH Dahivada raita masala
• ½ cup - Fresh coriander/cilantro leaves 
• 3 to 4 - Green Chilies (optional)
• Salt to taste

Method:

1. Wash, peel and cut cucumber into very small pieces. You may also grate it. Grating cucumber tends to make it soft. I like my Raita to be bit chunky.



2. If using green chilies, cut them into big pieces. ... so it is easily visible and be able to separate it while eating. 
3. Add ½ cup of water to the curds and whisk the curds until it is smooth.
4. To the curds, add all the dry ingredients and whisk to mix it all well.



5. Now add chopped cucumber, green chilies and coriander leaves. 



6. Mix it and refrigerate before serving.
7. Serve chilled along with paratha, pulao, biryani or any spicy mixed rice.

Ingredients:
2 cups - Thick Curds or Greek yogurt
1 cup - store brought boondi
¼ tsp - chili powder
¼ tsp - ginger powder
½ tsp - cumin powder or MDH Jal-jeera powder
¼ tsp - MDH chutney Pudina masala
¼ tsp - MDH Dahivada raita masala
¼ tsp - chat masala or pani-puri masala
½ cup - Fresh coriander/cilantro leaves (optional)
Salt to taste

Method:
Add ½ cup of water to the curds and whisk the curds until it is smooth.
To the curds, add all the dry ingredients and whisk to mix it all well.
Mix-in ¾ cup of boondi. Save the rest for garnishing and refrigerate.
Before serving, garnish with sprinkle of red chili powder, mint or coriander leaves and boondi.
Serve chilled along with paratha, pulao, biryani or any spicy mixed rice.

Ingredients:

• Boodh-kumabalakayi/Ash Gourd / white pumpkin - 1/2 kg/ 1 Lb
• Buttermilk - 2 to 3 cups
• Salt - to taste
• For masala
• Grated Coconut - 2 tbsp 
• Cumin/Jeera - 1/2 tsp
• Green chilies - 3 to 4 (or to taste)
• Coriander leaves  - a handful (washed and chopped)
• For seasoning:
• Oil - 1 tbsp
• Mustard/Sasive - 1/4 tsp
• Cumin/Jirige - 1/2 tsp
• Curry leaves - 5 to 6 leaves.
• Asafoetida / Hing - pinch

Method:

1. Remove the seeds and the skin of the Ash Gourd, cut it into inch and a half cubes
2. Transfer the washed Ash Gourd cubes into pressure cooker or steamer. 
3. Add a  cup of water and salt. Let it cook for one whistle and turn it off.
4. Meanwhile grind masala with bit of water (or buttermilk) into paste.
5. Once the pressure is released, add the ground masala to the cooked Ash Gourd and bring it to boil. 
6. Let it boil for 4 to 5 minutes than turn off the heat.
7. Whisk thick curds and water together or buttermilk. Add it to cooked Ash gourd and mix.
8. For seasoning: Heat oil, add mustard, cumin, red chilies and curry leaves; Once mustard start to splatter, pour the mixture over the curry. 
9. Garnish with fresh cut coriander/cilantro leaves,
10. Server warm with rice.

Variation:

• Small piece of ginger may be added while grinding the masala
• 1/2 tbsp soaked Bengal Gram - may be added while grinding the masala.

Ingredients:

• 2 cup - thick plain curds / yogurt  - Greek yogurt may be used
• ¼ cup - powdered sugar
• Pistachios 8-10 blanched, peeled and sliced 
• Almonds 8-10 blanched, peeled and sliced 
• Cashew 8-10 chopped 
• Raisins 8 - 10 (optional)
• Green cardamom powder 1/4 teaspoon
• Warm milk 2 tablespoons
• Saffron (kesar) large pinch

Method:

1. Place a strainer over a bowl, layer a piece of muslin/cheese cloth over the strainer. Pour the curds and let the liquid drain. Tie the cloth with the curds in it  and let it  hang overnight (or 4 to 5 hours) over the bowl, in a refrigerator, to drain. 
2. Meanwhile, blench and peel the almonds, remove the pistachio from the its shells. Since almond is moist, I roast it slightly.... and then roast the cashews too.
3. Chop the nuts into small pieces |or| In a blender, pulse the nuts couple of times 
4. In warm milk, soak Saffron. 
5. Transfer the drained curds into a bowl. 
6. Add the sugar and mix well. 
7. Now add chopped nuts, milk with Saffron and cardamom powder.  
8. Mix all together. Serve cold after meal.