Category Archives: Salads, Raitas & Chutneys

Boondi Raita

It was nearing to lunch time and I had to prepare a raita. Bored of making the same old raita’s (yeah I know I mentioned carrots are good for health, but we need a change ;))

I had to rush to the nearest shop to purchase boondi but it was worth it.

It had been a long time I prepared this. What a great change was it in today’s meal!! I know this is not a very unique recipe, but I really wanted to share this small yet special happiness with you.

Do prepare and enjoy!!

Ingredients –

Khari boondi – 1 cup
Plain youghurt (whisked) – 1 cu
Sugar – 1 teaspoon
Red chili powder – ½ teaspoon
Salt – to taste
Coriander springs (chopped) – to garnish
Jeera Powder (Cumin Powder) – a pinch to sprinkle over the raita

Procedure -

  • Soak the khari boondi in water for 4 – 5 minutes.
  • Drain out the excess water and mix these with the whisked yoghurt.
  • Add sugar, red chili powder and salt. Mix gently.
  • Garnish with chopped coriander springs and sprinkle jeera powder over it.

Tips –

Do not soak the boondi for than 5 minutes or it will become too soggy.
You may add pepper powder instead of red chili powder.
Finish this dish immediately as if stored it would become soggy and wouldn’t taste good.

Carrot Raita

I always try to include a raita or a salad in our everyday meals. I am one big salad lover. I can eat and eat and eat salads anytime of the day or even as lunch. I generally used to do this when I was working. For me the red color of carrots and the green of lettuce makes this a treat for the eyes.

Carrot is extremely good for eyes so it is a healthy dish as well.

Enjoy this quick to make raita and enjoy your lunch :).

Ingredients –

Carrot (grated) – 1 ½ cup
Tomato (finely chopped) – ¼ cup
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Salt – to taste
Lettuce (coarsely chopped) – 2 to 3 leaves
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Red chilli powder – ½ teaspoon

Procedure –

  • In a bowl mix grated carrot, chopped tomatoes, lemon juice, sugar and lettuce leaves.
  • Toss gently.
  • Seasoning - In a pan heat the oil and add the cumin seeds. Let it crackle. Now add the asafoetida. Turn of the gas and add the red chili powder.
  • Pour this over the salad mixtures. Toss gently. Add some salt just before serving.

Tip –

You may skip the seasoning part.

Potato Raita

Potato is one of the most beloved vegetables in the world. They say ‘die Deutschen essen gern Kartoffel’ (The Germans eat potatoes gladly) but we Indians are not behind. Indians also have a super craze for potato. Due to its bland taste potato gels with every ingredient and especially during observing fast it is considered very important.

I love this recipe totally. A great change from the normal raitas or salads that we have generally. It’s very easy and very quick to prepare.

Have a go at it.

Ingredients –

Potatoes (boiled) – 3 medium sized
Ghee/ clarifies butter – 1 tablespoon
Cumin seeds – 1 teaspoon
Plain Curds (unsweetened) – 1 cup
Green chilies (chopped) – 1 teaspoon
Salt – to taste
Coriander leaves (chopped) – ½ teaspoon

Procedure –

  • Peel the boiled potatoes and then cut them into cubes sizes.
  • In a pan heat the ghee and add the cumin seeds. Once the cumin seeds crackle add the green chilies.
  • In a bowl transfer the potatoes, curds, salt and pour the tempering over it. Mix well.
  • Garnish with chopped corianders and serve as a salad dish.

Tips –
Exclude the coriander as some people do not eat coriander during fast.
You may also try making this salad with sweet potatoes instead of normal potatoes.

I would love to hear from you. Do comment.

Coconut coriander Chutney

Coconut coriander Chutney

A famous accompaniment with South Indian fast food like Dosa, Idli, Upma etc. The split dalia gives it a very unique taste and makes it different from the regular green chutneys which are often found at various places all over India. South India prides itself in keeping this amazing and tasty Chutney recipe to its splendid menu.

I keep hearing from lot of food lovers that they try their best to make this chutney but end up in preparing something which is very similar to their regular chutney. So here is my humble attempt to simplify this wonderfully tasty recipe.

Serves – 2 – 3

Ingredients –

Freshly desiccated coconut – 1 cup
Coriander springs – ½ cup
Split dalia (Puthani dal) – ¼ cup
Salt – to taste
Green chilies – 3

For tempering –

Oil- 1 teaspoon
Mustard seeds – ½ teaspoon
Urad dal (dehusked) – ½ teaspoon
Curry leaves – 4- 5

Procedure –

  • Finely grind the freshly desiccated coconut, coriander, split dalia, green chilies and salt.
  • Add water as per the required consistency but do not make it runny. It should form a fine paste.
  • Now in a pan heat the oil and add the mustard seeds. Let it splutter before adding the urad dal and curry leaves.
  • Once the urad dal becomes light brown in color turn off the gas and pour this over the grounded mixture i.e the chutney.
  • Serve with idlis.

Tips –

You can skip the tempering part.
The chutney can also be made by grinding all the remaining ingredients minus coriander. This too tastes great. The green color of the chutney is because of the coriander leaves.

Beetroot Salad

Beetroot salad

Beetroot is also known as the table beet, garden beet, red beet. Other than salads it is widely used in pickles and beet soups. Beetroot is a very health root vegetable. It is widely known for its use in keeping cardiovascular health. Its juice helps to lower blood pressure. Betanin obtained from Beet is used as a food colorant.

Cheers to good health and start adding this tasty salad often in your meals.

Ingredients –

Beetroot – 2 medium sized
Plain unsweetened Yoghurt (Dahi) – ½ cup
Salt – to taste

For tempering –
Butter/ ghee – 1 tablespoon
Cumin seeds – 1 teaspoon
Green chilies (chopped) – 2

Procedure –

  • Wash the beetroot and boil it in pressure cooker for 3 whistles.
  • Peel the boiled beetroots and grate them with a grater.
  • In a bowl mix the grated beetroot, yoghurt and salt together.
  • In a pan heat the ghee and add the cumin seeds. Once they crackle add the green chilies.
  • Pour this over the beetroot and yoghurt mixture.
  • Serve with rotis or rice.

Tips –
You can skip the yoghurt and just add tempering to chopped boiled beetroots. (Cube shaped) This could become a beetroot veggie.