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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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.

Shredded Sweet Potato Fritters

Note: These also make terrific veggie burger patties.
One bowl recipe.
Adapted from Simply South.

Ingredients:

400 g peeled shredded sweet potato (about 4)(about 1 3/4 c)
1/2 ground dry roasted peanuts (or honey roasted peanuts)
1 c unsweetened ground coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper or paprika
1/4 c gram flour
1 small onion, finely chopped
1 sprig curry leaves
2 tbsp coriander leaves, chopped
1 tsp salt
oil for deep frying

Directions:

  1. Mix well.
  2. Roll into balls, 1.5 in diameter.
  3. Deep fry for around a minute. Will brown.
  4. Take out and drain on dish with paper towel on it.
  5. Enjoy!

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.

 

Onion Jam (Revised)

Onion Jam

Ingredients:

2 tsp olive oil
1 big onion, sliced
3 heaping tbsp brown sugar
1/4 c water
1 tsp balsamic vinegar
1/2 tsp salt (add to taste)

Directions:

1. Warm oil in saucepan.

2. Add onions.

3. On low heat, let cook but not brown for around 10 min.

4. Add brown sugar. Let cook for around 10 min.

5. Add half the water and all the salt. Let cook for around 10
min.

6. Add the other half of the water and all of the balsamic
vinegar. Let cook around 10 min. Consistency should be syrupy.

7. Store in jam jar; lasts about one week.
Onion Jam (big batch)

Ingredients:

4 tsp olive oil
4 c sliced onions
2 c brown sugar
1 c water
1/2 tsp salt
1/4 c balsamic vinegar

1. Warm oil, add onions. On low heat, let cook 10 min without browning.

2. Add water. Let cook 10 min.

3. Add brown sugar and salt. Let cook 10 min.

4. Add balsamic vinegar. Let cook until the vinegariness boils off and it’s nice and syrupy.

5. Store in 1 lb jam jar. Enjoy!

Onion Jam

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makeitformenow.wordpress.com

Onion Jam

Ingredients:

1 tsp olive oil
1 c chopped onions
(1/4 c chopped jalapenos)(optional)
3 tsp brown sugar
1/4 c water
1 tsp balsamic vinegar
1/4 tsp salt (add to taste)

Directions:

1. Warm oil in saucepan.

2. Add onions (and jalapenos).

3. On low heat, let cook but not brown for around 10 min.

4. Add brown sugar. Let cook for around 10 min.

5. Add half the water and all the salt. Let cook for around 10
min.

6. Add the other half of the water and all of the balsamic
vinegar. Let cook around 10 min. Consistency should be syrupy.

7. Store in jam jar; lasts about one week.