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Lauki Raita/ Bottle Gourd Raita

Refreshing and Healthy raita made with Lauki/Bottle Gourd and some spices and curd. Serve this raita with Tomato Biryani, Bhindi Pulao, Rajma Chawal, Aloo Biryani, Chicken Biryani  or simply serve with any paratha and enjoy.

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Ingredients:

  • 1 Cup finely chopped or grated lauki/ bottle gourd
  • 2 Cups of water for boiling lauki
  • 1 Cup thick curd
  • 1 Tsp cumin-coriander powder (roasted)
  • 1/2 Tsp black salt
  • 1/4 Cup water
  • Salt as required

Recipe:

Step 1- Rinse lauki and peel. You can finely chop the lauki or grate it. Boil water in a pan and add chopped lauki and turn the flame to low. Add salt and stir well. Let it boil for 8-10mins

Step 2- Cook until it softens and cooked properly. Drain and keep aside. DO NOT THROW the water. Add in curd

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Step 3- Whisk the curd using the remaining water after boiling lauki. Add in the boiled lauki and mix well. Then add cumin-coriander power and black salt. Mix well

You can use chopped coriander leaves for garnishing. Or sprinkle some chaat masala and red chili powder and serve with your meal.

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Beetroot Raita

“Raita” A side dish made with yogurt by mixing raw/ cooked vegetables, fruits or boondi etc. Raita is served with almost every dish in North India 😀 Yogurt/ Curd is a must at homes during summers. We just cannot imagine our meal without Raita in summers.:D “Biryani+Raita”, “Pulao+Raita” or “Paratha+Raita” an ideal combo! So we keep experimenting with various kinds of Raita.

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There are many recipes for raita.How about beetroot raita this time? Yogurt combined with beetroot is good for  your body in summer days. Beetroot Raita is extremely pleasing to eyes because of its color.

Serves 2

Ingredients:

  • 1 Small peeled and chopped beetroot
  • 1 Cup yogurt
  • 1 Tsp ginger powder/ grated ginger
  • 1 Tsp roasted cumin powder
  • 1 Tsp mustard seeds
  • 4-5 Curry leaves
  • Salt as required

Recipe:

Step 1- Roast the chopped beetroot with ginger powder/ grated ginger for 4-5mins on medium flame. Let it cool completely and the grind with a little water to smooth paste

Step 2- Heat oil in a pan and temper the mustard seeds and add curry leaves. Sauté for a minute and turn off the flame

Step 3- In a bowl add beetroot paste and yogurt and mix well then add tempered mustard seeds and curry leaves. Add salt as required

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Serve with Palak Paratha,Broccoli Paratha,Aloo Paratha,Methi PooriCoriander rice,Chicken Biryani or plain rice.