Cabbage Raita / Patta Gobhi ka Raita

Ingredients

• 1 cup yogurt
• 1 cup fresh cabbage thinly sliced 
• 1 green chilli, finely sliced
• Salt & ground pepper  to taste
• 1/2 tsp sugar
• 1 tsp roasted peanut powder
• 1 tsp grated coconut

For tarka or tempering:

• 1 tsp. oil
• 1 tsp. black mustard seeds
• 1 dry red chilli
• 4-5 curry  leaves

Method:

• Cut cabbage into thin, shot strips, like for coleslaw.
• Mix all the above ingredients with the yogurt. Adjust seasoning.
• Heat oil, add1/2 tsp. mustard seeds. When seeds splutter, add dry red chilli &  4-5 curry leaves, stir and pour over the raita. 
• Mix well & Serve chilled.

Papaya Chutney

Ingredients:

• 1 Small raw papaya peeled & coarsely grated
• 4-5 Green chillies slit
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Hing
• 1 tsp Sugar
• 1 tsp Lemon juice
• Coriander finely chopped
• 1 tsp Oil
• Salt to taste

Method:

• Heat oil in a kadai. Add mustard & cumin seeds, hing and allow to splutter.
• Add green chilies then add grated papaya & stir & mix well.
• Add all other ingredients & mix well for just 2 min. Then remove from the fire & serve hot with Dhokala or with papadi.

Spinach Raita

The spinach raita recipe was just awesome. It came out very well and yummmmmy!!. One of my best friend shared the recipe with me and now I'm sharing it here.


Ingredients:

• Baby Spinach leaves - 1 cup
• Plain yogurt - 1 cup
• Roasted Peanut powder - 1-2 tsp
• Salt & sugar to taste

For Seasoning:

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Urad dal (Black Gram) - 1/4 tsp
• Pinch of Asafoetida / Hing 
• 1 Dry chilli broken into 2-3 pieces

Method:

• Wash and clean the spinach leaves well. I used baby spinach for this recipe - but you can use regular and Chopped finely.
• Steam the chopped spinach in microwave for couple of minutes by adding 1-2 tsp water. Let cool completely.
• In a bowl, beat well yogurt, roasted peanut powder, salt, sugar as to taste.
• Add chopped spinach.
• Heat oil over medium heat. Add mustard seeds and fry for a few seconds.When the seeds start popping, add cumin seeds.
• Add urad dal,  red chili and asafoetida.
•  Take off fire. Cool and add to the yogurt spinach mixture.
• Serve immediately or refrigerate for 15-20 minutes.

Beetroot Salad in yogurt

Ingredients:

• 1 bunch of beetroot, boiled
• 2-3 tbsp of oil
• 1/4 tsp mustard seeds
• pinch asafoetida
• 1/8 tsp cumin seeds
• 1/8 tsp urad dal (optional)
• 1 thai chili or long hot pepper, de-seeded and split down its length
• 4-5 curry leaves
• 1/4 tsp juice of freshly grated ginger
• 1/2 cup plain yogurt
• salt to taste

 

Method:

• Peel and grate the boiled beetroots.
• Heat the oil in a small pan.
• Add the mustard seeds. When they start crackling, add the asafoetida. If the oil gets very hot, simply turn the heat off completely.
• Add cumin seeds
• Add the hot peppers/chili and the curry leaves. Watch out for splattering hot oil.
• Add the urad dal. (White lentils)
• Take the pan off the flame and add the grated beetroot to this yummy flavored oil.
• Add the salt.
• Squeeze the juice out of the ginger and add just the juice.
• Add the yogurt and mix well.
• Serve it with curd rice or Roti

Pumpkin with yogurt or Raita

Ingredients

• Small Pumpkin  or 1 cup grated pumpkin 
• 3 tbsp Groundnuts grinded to a powder
• 2 tbsp Plain yogurt or Dahi
• 1 tsp roasted jeera or cumin seeds
• 1/4th tsp Asafoetida or hing
• 2-3 Green chilies
• 1/2 tsp ghee or butter
• Fresh coriander
• Sugar and salt to taste

Method

• Peel the skin of pumpkin & remove the seed and grate.
• Heat the ghee in a pan and add jeera, asafoetida and chopped chillies to it.
• Then add the grated pumpkin to it.
• Close the pan with a lid and let the pumpkin cook.
• It will take about 8-10 minutes.
• Then take it off and let it cool.
• Add the groundnut powder and Dahi to this. Also add salt and sugar to taste.
• Finally garnish it with chopped coriander.

Makes a tasty dish to have with roti or paratha.

Pineapple Raita

Ingredients

• 2 cups plain yogurt
• 1 tablespoon sugar
• Dash of salt
• 1 1/2 cups diced pineapple
• 1/2 teaspoon dried mint flakes
• 1/4 teaspoon crushed black peppercorns

Method

• Place yogurt, sugar, and dash of salt in a bowl.
• stir well with a whisk until smooth.
• Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill.
• Before serving, sprinkle with dried mint flakes and crushed black peppercorns.