Raita

Raita is a side dish made from Yogurt and a few vegetables. It is used as an accompaniment to the Rice Dishes and is very popularly used in India. It is a very simple recipe. There are many varieties to this dish. This is my version of a tasty and healthy Raita.

Ingredients:

1 cup Yogurt
1/2 cup Buttermilk
2 Green Chillies (Finely Chopped)
1 Medium-sized onion (Finely chopped)
1 Medium-sized tomato (Finely Chopped)
1 small Carrot grated
1 Cucumber (Finely Chopped)
1 tsp Black Salt
1/2 tsp Cumin powder
Salt to taste

Method

• In a mixing bowl, blend together the Yogurt and the Buttermilk to a smooth and a fine liquid.
• To this add all the chopped veggies: Onions, Tomatoes, Green Chillies,Cucumber and Carrots.
• Mix these will until it is well incorporated and coated with the Yogurt liquid.
• Then add the Black Salt and the Cumin Powder.
• Add Salt to taste and mix all the ingredients well.
• Garnish with Cilantro.
• Raita is ready to be served.

(You can use Chat Masala, if you want an added flavor to this Raita)

Enjoy your Raita as it is or with a Rice Dish.

Pudina Rice

This time I am back again with a rice recipe. This is one of my favorite rice dishes and I dedicate this dish to my Late friend. Latha Akka. Whenever I prepare this dish, her memories just flash back. We miss you Latha Akka! Latha Akka would have been one of the finest bloggers in the food/ cooking category, if she would have been with us by now. She was such an amazing person by heart and art. This recipe was passed on from her to my Mom and from my Mom to me. And here are all what you need to prepare this yummy rice dish!!

Ingredients:

2 cups of Basmati Rice
1 cup of Mint leaves /Pudina
1" stick of cinnamon
2-3 Bay leaves
4 cloves
4 Whole Green Cardamom
1-2 Star Anise
1 floret Mace/ Jawetri
7-8 Cashews
7-8 Pistachios
3-4 Green Chillies
1/2 cup of Grated/ Shredded coconut
2 tbsp of butter
Salt to taste

Method:

For the Mint Chutney:

• In a shallow frying pan, melt about 1/4 tbsp of butter. 
• To this add the green chillies, mint leaves and the shredded/ grated coconut. 
• Roast all the ingredients well on low flame until the mint leaves wilt well.
• Once done, remove from the pan.
• After the mixture has cooled, blend it will in a blender and grind it to a coarse paste.

For the Rice:

• Soak 2 cups of rice in the electric rice cooker or a normal pressure cooker for about 30 minutes.
• Melt the remaining butter in the pan.
• To this, add all the dry spices: cinnamon, bay leaves, cloves, cardamom (seeds with the skin slit), star anise, mace, pistachios and the cashews.
• Roast for about a minute or two on medium heat. Then add the ground paste and fry well.
• Add salt to this and turn off the heat.
• Add this mixture to the soaked rice and cook until done. (For pressure cooker let 2 whistles. Rice will be done quickly as it was soaked for 30 minutes).
• Serve hot with Raita.

RAW MANGO THOKKU:

This is the most favourite pickle for me and my family. Usually this is prepared with ‘ Ottu maangai ’ which is also called as ‘ Kili mookku maangai’. I always combine oorukai mangai with this to give a most delicious taste. The raw mango used for this pickle should be firm and a little sweeter.

மாங்காய்த் தொக்கு

Ingredients:

Raw Mango-2
Gingelly oil- half cup to 1 cup
Fenugreek seeds- 1 tsp
Red chillies-5
Turmeric powder- half sp
Red chilli powder- 2 tbsp
Jaggery- 1 tsp
Asafetida- a marble size
Salt to taste

Procedure:

Peel off the outer skin of the raw mangoes.
Slice them a little thicker.
Heat a kadai.
Pour a tsp of oil.
Fry the asafetida, red chillies and the fenugreek seeds to golden brown.
When cooled, powder them finely.
Again heat the pan and pour the remaining oil.
Add the mango pieces and cook them on slow fire.
When the raw mango pieces become soft add the chilli powder, turmeric powder and salt.
Cook for a few minutes.
Add the jagerry and the fried powder.
Again cook on slow fire for a few seconds until every thing is combined well.
Mangai thokku is ready!
Serve with curd rice!