Cucumber Raita | Cucumber Curd Salad
Tuesday, July 07, 2020
Raita is mainly a north-Indian side-dish served along with spicy paratha and/or spicy mixed rice like pulao or biryani. Raita is made out of vegetables and curds. There are many variations of the recipes.There is no rule, but some of variation of Raita goes well with particular dish. Raita has an cooling effect and also help with digestion. It is made as side-dish especially with main dish which uses lots of Garam-masala (like in biryani) to balance it out. It is regularly made due to the hot-dry weather conditions in the region,
Here, I am sharing my cucumber Raita recipe. I do use ready MDH masala(s) for additional flavor. which are optional.
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:
- 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.
- If using green chilies, cut them into big pieces. ... so it is easily visible and be able to separate it while eating.
- 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.
- Now add chopped cucumber, green chilies and coriander leaves.
- Mix it and refrigerate before serving.
- Serve chilled along with paratha, pulao, biryani or any spicy mixed rice.
Labels: Curds/Yogurt, Dip Recipes, North Indian dish, Raita, Salad, Side-Dish, Vegetarian
Raw Mango Sweet Pickle
Wednesday, June 24, 2015
 |
| Mango Sweet Pickle |
Ingredients:
1kg Raw
pickle Mango
¾kg sugar
50gms
Fenugreek seeds (Methi)
2 ½ tbsp.
Chilli powder
1/4 tsp - Sodium
Benzoate (Preservative) (optional)
 |
| Cut Raw Mangoes |
Method:
1. Wash and
peel Mango and discard the skin
2. Cut mango in
to small pieces. Discard the rind/seed
3. In a thick
bottom vessel, mix-in mango pieces and sugar.
4. Places it on
the stove and cook it on medium-high heat.
5. Keep
stirring until the sugar is melted. (Approximately
– 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
7. Meanwhile,
grind fenugreek/Methi seeds in to fine powder.
8. Once the
mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the
mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli
powder.
10. Turn off the
heat.
11. Optional: If you are making a big batch and would like to
preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool
completely before storing it in air tight containers.
Serve with
Roti or Chapathi. Can be even used as bread spread.
Labels: Dip Recipes, Meal, Side-Dish
Hummus
Thursday, July 14, 2011
Hummus is a popular food throughout the Middle Eastern countries. Its basic ingredients are Garbanzo (chickpeas), Tahini (sesame paste), lemon, and garlic. Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. Like other combinations of grains and pulses, it serves as a complete protein when eaten with bread. Hummus is served as an appetizer and dip or accompaniment with other Middle Eastern food like Falafel, grilled chicken, fish, or eggplant.
In my house, besides hummus being scooped up by Middle Eastern flatbread, pita bread or pita chips, I serve Hummus with crackers, tortilla chips or potato chips. I also use hummus has a spread on my sandwich or tortilla wrap – a healthier substitution for Mayonnaise ;)Garbanzo = chickpeas/Kabul Channa(hindi)/Kadale(Kannada);
- if you don’t want to use canned Garbanzo, Soak 1 cup dry Garbanzo in 5 cups of water over night (about 10 to 12 hours) and use.
Here is my version of easy & delicious middle-eastern hummus recipe. Makes about 3 cups
Ingredients . Canned Garbanzo – 1 Can (drained, rinsed)
. Garlic – 3 cloves, crushed
. Olive oil - 100ml
. Chilli powder- ½ tsp (or to your taste … I like it spiced up)
. Ground cumin - 1/2 tsp
. Juice lemon – from 1 lemon
. Tahini paste - 2 tbs (optional)
– I don’t use tahini, for some reason I stay away from Sesame
Method:
1. Place all the ingredients -Garbanzo, garlic, olive oil, chilli powder, tahini paste, cumin and ½ of the lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.
2. Now for extra flavor( my fusion version), add salt, cilantro or coriander, dried basil and parsley. Pulse couple of time to mix them all. Do a quick taste and add more lemon juice if needed. Since nature has made lemons in different sizes, I don’t want you to blame me if your hummus turn out overwhelmingly lemon-ish.
3. Spoon hummus in a bowl and top it with a table spoon of olive oil and cut olives.
Serve with toasted Turkish bread, pita bread wedges, pita crisps, bagel chips, tortilla chips or potato chips.
It's amazingly quick and super easy to make, delicious, and healthy. No cooking involved. Good summer cooking, I hate standing near the stove on a warm day. Just grab the blender and you are good to go.Labels: Appetizers, Dip Recipes, Snack, Vegetarian
