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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Manjula’s Kitchen

This is the best Indian blogger I know.

She has a website: http://www.manjulaskitchen.com/, a youtube channel: https://www.youtube.com/channel/UCb75CvYbm5BXpbEkGqFKABw and now (!) a Kindle ebook: http://www.amazon.com/gp/product/B00GNXIVX6

Make your life better and look up her videos and recipes.

I don’t know her, I don’t get anything for sharing her links or anything like that. I just enjoy her recipes and her cooking.

Think of her as the Indian Auntie you wish you had around to teach you to cook. That’s her.  You’re welcome 😉

FMV Curry

This is a family recipe. It’s great for a quick meal. FMV = frozen mixed vegetables.

28 oz bag of frozen mixed vegetables – put in glass container, add water, microwave 5 min

Vaghar:

Oil
Rye
Jeeru
Black pepper
Cashew
Cinnamon (<1”)
Cloves (1-2)
Dhana jeeru

Add diced tomatoes, onions, garlic, ginger, jalapenos.  Sautee.

(if you want blended curry, add an extra tomato). If you don’t have enough tomatoes, use tomato paste. IF YOU WANT BLENDED CURRY, BLEND THE MIXTURE NOW!!

Add FMVs.

(if you want creamy curry, add sour cream, yogurt, whipping cream or coconut milk).

Boil.  Add garam masala to taste.

Add sugar if tomatoes are tart.

Enjoy with rice or naan.

If you want a more hearty meal, open up a can of garbanzo beans and add it to this curry. Or pick up a packet of paneer, grill it on your stove, and toss it into this curry. Both will taste great.

 

Dal Bukhara

Ingredients:

1 can (12 oz) brown lentils (masoor)

In Blender:

1 tomato

1/2 onion

2 cloves garlic

1 inch sliced ginger

1/2 tsp Salt

1 tsp sugar

Vaghar (tempering) in medium sized pot:

2 tbsp oil

1 clove garlic, chopped

1/4 in ginger, finely sliced

4 black pepper

1 clove

1 in cinnamon stick

1 green pod cardomum (crushed)

1/2 tsp fennel

1/2 tsp turmeric

1/4 tsp hing

1/4 onion, finely chopped

1/4 tomato, finely chopped

To pot:

Add blended mixture. Let cook.

Add lentils. Let cook.

Simmer on low heat for an hour.

Add 1/4 c whipping cream.

Add 1 tsp butter.

Enjoy with naan (buy prepackaged, glaze with buter[and garlic, if so desired], oven at 350 for 8 minutes or until light brown, top with chopped coriander).

Restaurant style amendment: increase amount of whipping cream to 1/2 c and increase butter to 1/2 stick. (Yeah, why do you think food in Indian restaurants taste so. damn. good.)

Vegan amendment: don’t add the whipping cream or butter. It still tastes awesome, it just doesn’t taste rich.