Showing posts with label Raita. Show all posts
Showing posts with label Raita. Show all posts

Wednesday, December 9, 2009

Tomato and Onion Raita

The Taste of The Spiciest Food can be Relished with this Simple  Side-dish which Plays a Role of Cooler to the body.Tomato and Onion Raita is an All Purpose Dish which Matches Well with any Type of Pulav....

1)1 diced onion
2)1 diced tomato
3)Pinch of Hing
4)Cilantro/coriander leaves
5)2 tsp ghee or vegetable oil
6)1 tsp mustard seeds
7)Curry leaves
8)1 dry red chillies split it into pieces
9)2 cups thick creamy curds/yogurt/sour cream
10)Salt as per taste

1)Take tomato,onion,hing,cilantro/coriander  in a bowl
2)Add curds to this bowl and mix throughly
3)Take ghee in small kadai,toss in the mustard seeds,hing,curry leaves and red chilly,Switch off the flame when mustard starts spluttering
4)Garnish the Raita with this Tadka
5) Add a pinch of chat masala as  a secret ingredient.

                 Raita is Ready,serve as a Side-Dish for Pulav's

Tip:  You can turn the same dish to a cucumber raita by substituting tomato and onion with cucumber. Sour cream goes well with this.

Monday, December 7, 2009

Egg Plant/Brinjal/Baingan Raita/Badnekayi mosarubajji

Brinjal Raita(Badnekayi Raita)

Asian Food is Well Known for its Spicy,Herby and Flavorsome Taste...No Doubt it Delights the palate and makes you Crave for more but In My Opinion it is Equally Important to Replenish Our System with some Cooling- Agent which not only helps to Ward-Off the Heat but also Soothes our Soul..Raita is Simple yet Tasty which will give a Good Run for your Hard Work.....

Raita is an Yogurt based Lightly Seasoned Dip or Sauce..Many Vegetables play a Vital Role in making this Tasty Coolant.. Cucumber ,Onion & Tomato Raita's are quite Popular...Nowadays Eggplant Raita  has managed to Move-Up in the list by slowly taking the Driver's Seat in The Indian Cuisine with its Smoky Flavor....... 

1)1 big sized Eggplant/Brinjal(3 to 4 small sized Brinjals)
2)2 Cups thick Curds
3)2 green chillies
4)Pinch of Hing
5)Cilantro/Coriander leaves
6)Curry leaves
7)2 tsp Ghee/Any cooking oil
8)1 tsp Mustard seeds
9)1 tsp Jeera/Cumin seeds
10)2 Split Redchillies
11)Salt as per taste


1)Roast the Eggplant by directly placing it on the flame in a medium heat for about 10 to 15 minutes
2)Make sure all the sides get cooked equally by flipping constantly  
3)The outer layer should literally look like a Burnt Charcoal,switch off the flame and allow it cool down for a while.

4)Take off the skin and gently mash it by retaining the smoky flavor
5)Squeeze the green chillies,add Hing,cilantro/coriander,curry leaves
6)Dash a spoon of salt,thick creamy curds and give it a nice whisk(Mix thoroughly) 
7)Finally  Garnish it with tadka and enjoy with steamy hot rice or with roti's 
For tadka:1)Take 1 tsp ghee/cooking oil in a small pan,add mustard seeds,hing and split red chillies      2)Add curry leaves when mustard starts spluttering and switch off the flame

             Eggplant/Brinjal/Baigan  Raita is ready to serve

Tip:1)The same Recipe can be tried with Potatoes(potatoes should be boiled and mashed)
2)Egg plants or Brinjals can Induce symptoms of food allergy in Sensitised Individuals,hence ingredients like hing,jeera/cumin and garlic should be incorporated while working with Eggplants/Brinjals..