Mint Yogurt Raita (Pudnia Raita)

 

Raita, a yogurt based dish is a popular Indian condiment usually served with biryanis, kababs etc in the restaurants. Because of its cooling effects it acts a great accompaniment to strong and spicy flavors.

There can be countless varieties of raita, you can make raita of almost any veggie or fruit you think would taste good with yogurt and spices. If made thick enough it acts as a dip for fresh veggies or crackers and can also be used as sandwich spread.

Raita is a great and healthy way to include yogurt in your daily meal and take advantage of the good bacteria in it.

This is the recipe for mint raita that has double cooling effect, good for digestion and full of flavors!

Ingredients-

• Yogurt - 2 cups (well beaten)
• Fresh mint leaves- 2 tbsp
• Green chili- 1
• Salt - to taste
• Red chili powder- to taste
• Roasted cumin powder- 1/4  tsp
• Rock salt (kala namak) - 1/4  tsp

Method-

• Make a paste of mint leaves, green chili  in blender
• Add this paste to the beaten yogurt and mix well
• Add Rock salt (kala namak), chili powder and roasted cumin powder
• Adjust salt to taste 
• Adjust the thickness with some water to your desired consistency

Serve chilled

Note- To make roasted cumin powder- heat a griddle add some cumin seeds (about 1 tbsp) keep stirring till they are brown(roasted), grind them and use the powder.

Rajma Masala (Spicy Red Kidney Beans)

Rajma masala, red kidney beans prepared in spicy tomato, onion, garlic masala is a popular dish in many Indian households. It can be eaten with roti, naan, poori etc but it tastes best with rice/chawal. Rajma chawal is one of the favorite comfort foods in my house! Its delicous and healthy.

Though this dish takes time to cook ; at least 8 hours of soaking and lots of whistles in the pressure cooker but it is still simple to make!. So I keep it for those days when I don't plan to be standing in the kitchen preparing a long meal. It is absolutely satisfying when eaten with boiled white rice and is surely a crowd pleaser.

Preparation time - 8 hours (including soak time)
Cook time - 30 to 40 minutes
Serves - approx 3

Ingredients-

• Rajma - 1 cup
• Onion- 2 medium (chopped finely)
• Tomatoes- 2 small (chopped)
• Bay leaf- 1
• Garlic grated - 1 tbsp
• Badi elaichi(big cardamom) - 1
• Laung (cloves)- 2
• Whole red chilli- 1 big
• Coriander powder- 1 tbspn
• Red chili powder - 1 tsp or to t
• Turmeric powder- 1/2 tsp
• Jeera powder - 1/2 tsp
• Garam masala- 1/2 tsp
• Mango powder- 1 tsp
• Water - 3 cups
• Salt - to taste

Method

• Soak Rajma overnight or for 7 to 8 hours
• Heat oil in a pressure cooker and add whole red chili, bayleaf, laug and badi elaichi
• Cook for few seconds and add onions
• Cook Onions on medium heat till translucent
• Add garlic and all the powdered spices except garam masala and mango powder
• Cook for a minute and add tomatoes
• Cook the masala on medium low heat till oil starts separating
• Now add soaked Rajma, 3 cups water and mix well.
• Close the lid and cook for 12 to 14 whistles or till done
• Open the lid and add mango powder and garam masala powder, mix well
• Taste the salt and Serve hot with chapati, parantha, or rice.

Note - It took me about 14 whistles for the rajma to be cooked perfectly but since every pressure cooker is different, you may need to adjust the cooking time as per your cooker.

Bitter Gourd Recipe (Karela Sabzi)

I never used to like bitter gourd (karela). I always used to avoid eating this vegetable in any form untill I tasted this karela sabzi made by my MIL. I couldn't believe karela can be so tasty and since then I am a fan of this recipe. This one is easy to make and can be kept in refrigerator for 7 to 8 days.

It comes handy when you just don't want to make many things except for simple rice and dal. This fulfills the need of the side dish. Or just eat  it with paranthas in breakfast, lunch or dinner.

Its easy to make and if you are one of those who don't like Bitter Gourd, this recipe has the potential to turn you into a bitter gourd  lover too.

Here is the recipe for Bitter Gourd (karela) Sabzi

Preparation time- 5 minutes
Cook time - 30 to 40 minutes
Serves- 2

Ingredients

• Karela (Bitter Gourd)- 1 big
• Onion - 1 big (cut in squares)
• Turmeric powder- 1/4 tsp
• Red chili powder- 1 tsp
• Saunf (Fennel seeds)- 1 tbsp (coarsely ground)
• Salt - to taste
• Mango powder- 1/2tsp

Method

• Wash and cut bitter gourd in rounds
• Soak in salted water for 1/2 an  hour, drain
• Heat oil in a kadai or pan
• Add Onions and bitter gourd together and cook on medium high for 5 minutes.
• Add all the powdered spices except Mango powder and cook for 1 more minute
• Now reduce the heat to low, cover and cook for 20 to 30 minutes.
• Make sure to keep checking and stirring in between.
• Add mango powder  and cook for 10 more minutes or till done.

Bottle Gourd Curry(Lauki Sabzi)

Bottlegourd also called Lauki or Dudhi in India is one of the lesser loved vegetables; but I think liking or disliking towards a vegetable depends a lot upon how its cooked.

This Indian dish which I call Rasedar Lauki is my favourite way of eating bottleguard, It is very mild yet very tasty!

Bottleguard is low in calories and fat and high in  fiber.  A cup of cooked bottleguard contains approximately 18 calories and 4 g of carbohydrates. This makes this dish good for weight watchers who are looking for tasty recipes.

Preparation time- 5 minutes
Cook time - 15 minutes
Serves- 3

Ingredients

• Lauki (Bottle guard) -  washed, peeled  and cut in squares ( 1 1/2 cup)
• Onion- chopped (1 cup)
• Tomatoes- chopped (1/2 cup)
• Garlic paste - 1/2 tsp
• Jeera (cumin seeds) - 1/2 tsp
• Turmeric Powder- 1/4th tsp
• Red chili powder- 1 tsp
• Coriander powder- 1/2 tbsp
• Water - 1 cup
• Salt - to taste

Method -

• Heat oil  in a pressure cooker
• Add Jeera(cumin) and let it splutter.
• Add onions and cook on medium heat till translucent
• Add garlic and all masala powders(powdered spices), cook for few seconds.
• Now add tomatoes and cook till oil separates
• Add lauki (bottlegourd), mix well and close the lid
• Cook till three whistles.

For best results open the pressure cooker only when all the steam has escaped.

Garnish with coriander leaves and serve hot with nan, roti or rice.