CUCUMBER RAITA

Most of us love raita during the summer. And we Indians always like to do experiments in the kitchen. Cucumber raita is one very favourite raita here in my house. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, cucumbers and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Cucumber - 1 (grated)
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts or pomegranate (optional) for garnishing
12. Fresh coriander leaves - for garnishing

Process

1. Peel the cucumber and grate it. Keep aside.

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add grated cucumber, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Garnish with roasted peanuts or pomegranate and finely chopped fresh coriander leaves. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

MANGO SABUDANA PUDDING

Calm your cravings with Mango Sabudana Pudding. This easy-to-make pudding evokes nostalgia for summers in every bite. Try this easy recipe at home. I am sure not only the bongs, but many people have tried this dessert at least once. With Mangoes running out of season, get your hands on the last couple of them and relish this amazing pudding.

Ingredients:

1. Sabudana / tapioca - 1 cup
2. Milk - 2 cup
3. Sugar - 1/4 cup
4. Saffron - a pinch
5. Cardamom powder - 1/2 tsp
6. Mangoes - 3 ripe mangoes (peeled)

Process:

1. Make puree from two mangoes, and the third one, just peel, chop and refrigerate.

2. Rinse the sabudana and soak in water to 30-40 minutes. After soaking, rinse them once more, strain and add to a heavy bottomed pan. Pour 3 cup boiling water and cook the sabudana on medium heat for 10-12 minutes or until it turns translucent (remember, the center should still be white). Remove from heat, strain and discard the liquid.

3. Again add the strained sabudana to the pan along with the milk, sugar and saffron. Simmer over low heat, stirring occasionally until the pudding starts to thicken. Add the cardamom powder and continue to cook until the pudding gets creamy. Remove from heat and set aside to cool.

4. Once the pudding is cool down, add mango puree, cover and refrigerate until chilled. Serve topped with the chopped mangoes and other fruits or nuts of your choice (optional).

DAHI VADA || DAHI BHALLA

Dahi Vada is the most loved street snack of India, particularly North India. Can be served as a chilled snack or a starter during festival season like Diwali or Navratri. I have seen people eating a lot during Navratri. This quintessential street food from the by lanes of Delhi will get you hooked. I love Dahi vada so much and hence here is my experimental recipe for the same. Try your hands on making these delicious and fluffy vada's drizzled with sweetened curd, tangy tamarind chutneys and chat masala.

Ingredients:

For Dahi Vada:

1. Urad dal - 200 gram (soaked over night or 3-4 hours)

2. Cumin seeds - 1 tsp

3. Salt to taste

4. OIl (for frying)

For Dahi Mix:

1. Dahi - 2 cup

2. Chat masala - 1 tsp

3. Sugar -2 tsp (powdered)

4. Salt - a pinch

For chutneys

1. Tamarind chutney (sweet and tangy) - Check the recipe in my blog 

2. Green chutney - (spicy and tangy) - Check the recipe in my blog 

For Garnishing

1. Sev - 1 tsp (Optional)

2. Pomegranate - 1 tsp (Optional) 

Process:

1. For preparing the vada's, put the soaked urad daal with a pinch of salt in the grinder and grind well. Whisk the batter till it becomes light and fluffy. Add cumin seeds and your batter is ready. You can also add finely chopped curry leaves and green chilies, this is totally optional.

2. With wet palms add small portions of batter into hot oil and deep fry till golden brown.

3. Now soak the vada's in lukewarm water as soon as they are fried. Soak for about 10 minutes. The vada's will soak up the water, double in size and become super soft. Take each vada and gently press in between of your palms to remove excess water. Do this for all the vada's that you plan to add to dahi mix right away. 

3. Whisk dahi with some powdered sugar and a pinch of salt and keep it in the fridge to cool.

4. Place the soft vada's in a bowl, pour the dahi over them so that all the vada's are covered. Spread both tamarind and green chutney over them and sprinkle some chat masala. You can garnish the plate with Sev and pomegranate (if available). 

Try this awesome and super tasty Dahi Vada's at home and share your feedback.