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. 

Instant Mango Pickle

I love raw mango and when I saw Chef Kunal Kapoor's instant mango pickle recipe I just could not stop myself trying my hands on this. And trust me, it took just 10 minutes to make this yummy pickle.

Ingredients:

1. Raw mango - 1 cup (cut into cubes)
2. Mustard seeds - 1/2 tsp
3. Dry red chilli - 1
4. Oil - 1 tsp
5. Garlic - 9-10 pieces
6. Salt - to taste
7. Red chilli powder - 1 tsp (or as per taste)
8. Curry leaves - 5-6
9. Asafetida - a pinch

Process:

1. Heat a pan and add oil. Add dry red chilli followed by mustard seeds. Once the seeds pop and add curry leaves and toss them

2. Add asafoetida, stir and add chilli powder, salt, a bit suger (optional) and garlic. Give a quick toss and drop in chopped raw mangoes. Cook for 3-4 minutes. Remove from heat and cool completely. 

3. Transfer the pickle in a jar and add some extra oil. Place it in refrigerator if you wish it to last 30-45 days.

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. 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, shredded beetroots 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. Beetroot - 1 
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 (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. 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. 

TOK JHAL MISTI TOMATO CHUTNEY

Tomato chutney in Bengali style is a flavorful chutney which is the specialty of an eastern state of India - West Bengal. This tomato chutney is also known as Tok-Jhal-Misti Chutney and very famous as a side dish in most of the Bengali families.

Traditionally its served with Khichuri during Saraswati puja, Durga puja or any other Bengali festivals, however you can also serve it with normal meal, as a side dish. It is very easy to make and gets ready in 15-20 minutes. Some people also add raisins or jaggery to this chutney, I have added very little sugar and 2-3 dates to it. You can increase or decrease the quantity of these ingredients depending upon your taste. 

Ingredients:

1. Tomatoes - 4-5 medium sized (roughly chopped)
2. A pinch of salt
3. Mustard seeds - 1/2 tsp
4. Dry red chilli - 1-2
5. Seedless Dates - 2-3 chopped (you can add more dates also, if you like)
6. Mustard oil - 1 tsp
7. Sugar - 2 tsp
8. Turmeric powder - 1/4 tea spoon
9. Red chilli powder - 1/2 tea spoon

Process:   

  

1. Heat mustard oil in a pan and add mustard seeds and red chilli, saute for a few seconds till they become fragrant.

2. Add chopped tomatoes, salt, turmeric powder and red chilli powder to the pan. Mix well and cover the pan, let it cook for 4-5 minutes till tomatoes become soft. 

3. Add the chopped dates and sugar, mix very well and allow it to cook for another 5 minutes. And your Tok-Jhal-Misti chutney is ready.