Indian Raita Feast

Carrot Raita

1/2 c shredded carrot
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Banana Raita

1 banana, quartered lengthwise, cut into 1 cm pieces
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Radish Raita

1/2 c shredded carrot
1/2 tsp salt (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Onion Raita

1/2 c onion, diced
1/2 tsp salt (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Boondi Raita

1/2 c boondi
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)

Mix well and enjoy.

Mix Raita

1/4 c shredded carrot
1/2 diced tomato
1/2 banana, quartered and cut into 1 cm pieces
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Cucumber Raita

1 cucumber, shredded, water squeeze out by hand
1/2 tsp salt (to taste)
1/2 tsp black pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

NOTE: These taste great on their own as a savory snack, can also be enjoyed with poori, paratha, methi paratha, as a side with spicy curries, with naan, with rice, .. really, the options are endless.

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Candied Purple Cabbage

Note: YOU WILL NEED TWO HOURS TO LET THIS SIMMER ON THE STOVE!! It’s so worth it, but make sure you have that kind of time. This recipe does not require constant attention or mixing, so it’s good to have on the stove while doing something else.

Adapted from: http://allrecipes.com/recipe/40533/red-cabbage/

INGREDIENTS:

1/2 head red/purple cabbage, finely chopped or shredded
1 small apple, peeled and diced
1/2 c brown sugar
1 tsp balsamic vinaigrette
one handful of finely chopped onion (optional)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tbsp butter
1/4 c water

DIRECTIONS:

  1. Put everything into a medium sized pot. Bring to boil over medium high heat on stove, uncovered. Mix well.
  2. Once boiled, decrease stove heat to low and put lid on pot. Let cook, stirring from time to time, for around two hours.
  3. It is done when the water is gone, and the taste is like candied yum.
  4. Enjoy!

Note: I found the final result tasted a LOT like gulkand. If I had added cardamom it would have been uncanny.

Note: No one in my house could believe this was cabbage. It was awesome and went fast.

This recipe’s a keeper. Makes a perfect side dish. It’s excellent for a pot luck because it looks unusual and impressive, everyone loves it, it doesn’t cost a lot, and although it takes two hours to make, it’s not a high maintenance two hours.

 

Andhra Spinach

From Saveur and Madhur Jaffrey

SERVES 2-4

Ingredients

1⁄4 cup oil
1 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds (methi)
12 fresh or frozen curry leaves (limdo)
9 cloves garlic, 3 halved lengthwise, 6 minced
1 yellow onion, minced
1 tsp. ground coriander
1 tsp. red chile powder, such as cayenne
1⁄2 tsp. ground turmeric
1 (2″) piece ginger, peeled and grated
Kosher salt, to taste
3 lb. baby spinach

Instructions

  1. Heat oil in a 12″ nonstick skillet over medium-high.
  2. Cook cumin seeds until they pop, 1–2 minutes.
  3. Add fenugreek seeds, curry leaves, and halved garlic; cook until fragrant, about 1 minute.
  4. Add onion; cook until golden, 10–12 minutes.
  5. Add minced garlic, the coriander, chile powder, turmeric, ginger, and salt; cook until garlic is golden, 2–3 minutes.
  6. Stir in spinach; cook until wilted and slightly dry, 6–8 minutes.

NOTE: This was terrific. Even the spinach haters in my family loved it. Five stars!!

Salsa Roja

This is a boiled salsa. It is super easy and so yum. I bottled mine after boiling to enjoy at a later date.

Ingredients
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1/2 pound jalapeno peppers, chopped [optional]
1/3 bunch fresh cilantro, chopped

Directions
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Quick Pickled Sweet Peppers

peppers

Ingredients:

2 c sliced sweet peppers (1 bag of those peppers they sell at Costco)(you can slice lengthwise or in circles)
1/2 c apple cider vinegar
1 c water
2 tbsp sugar
1 tbsp salt
4 garlic cloves, minced (or 2 tsp Diallo bottled minced garlic which they sell at Costco)

Directions:

  1. Place peppers in a jar.
  2. In saucepan over medium high heat, mix vinegar, water, sugar and salt. Let boil.
  3. Remove from heat. Add garlic.
  4. Pour over peppers in jar. Top off with more water if necessary.
  5. Cover jar, refrigerate for at least 1 hour before serving.
  6. This will keep in the fridge for about a week.

H/T Simply Whisked

This tastes AMAZING on pizza, sandwiches, by themselves.

Peach Cobbler

Adapted from Southern Living.

INGREDIENTS

1/4-1/2 cup unsalted butter
1-2 cups all-purpose flour
3/4 cup white sugar
1/4 c brown sugar
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices, peeled
1 tablespoon lemon juice
1 tsp vanilla extract (optional)
orange zest (optional)
Ground cinnamon or nutmeg (optional)
Chopped pecans (optional)

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Put butter in 13 x 9 pyrex dish. Put dish in oven. Let butter melt.
  3. Put peaches on top of butter.
  4. Mix remaining ingredients, pour on top of peaches.
  5. Bake 40-45 min.
  6. Serve with ice cream.

 

Lemon Pepper Paneer

Ingredients:

Paneer
Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)

Directions:

  1. Cut paneer into 3/4 in cubes.
  2. Put into mixing bowl.
  3. Drizzle with olive oil (about 1/3 c).
  4. Sprinkle with lemon pepper (about 1/3 of the bottle).
  5. Mix well.
  6. Optional: Add onion and red pepper to bowl. Mix well.
  7. Let sit for four hours to overnight to let the flavors soak in.
  8. Preheat oven to 350F.
  9. Spread cubes out onto nonstick cookie sheet.
  10. Bake 10 min.
  11. Take out of oven and mix.
  12. Bake 10 min.
  13. Take out of oven and mix.
  14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
  15. Take out of oven, put into serving bowl lined with paper towels.
  16. Enjoy!