BAJJI CHILLI RAITA, how to make a flavorful raita with Bajji Chillies

 Here are my other Raita varieties

Learnt this new variety of Raita from a close relative of mine...but had my own twists mixed too!!!

Goes very well with Pulavs.... Here, this tasty raita is paired with Beet Pulav!

Ingredients

Thick, creamy fresh curds/yogurt - 2-3 cups

Big sized bajji chilli - 1

Pearl onions - 6-7, finely chopped

Chopped green bell pepper - 2 tbsps

Chopped red bell peppers - 2 tbsps

Coriander/cilantro leaves - a handful, washed and cleaned

Salt to taste

To season

Ghee - 3 tsps

Jeera - 1 tsp

For garnishing

Pomegranate arils

Some cilantro

Recipe cuisine: Indian; Category: Lunch/dinner/raitas

Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3

One Bajji chilli, washed, wiped and kept ready

Then chopped fine

Heat a pan with 1 tsp ghee, saute the chopped bajji chilli pieces

Then, after it cools down, load this along with coriander leaves into a blender jar

and grind to a smooth paste

Add this ground paste along with salt to taste , to the whisked fresh curds

Heat a pan again with some ghee, season jeera

Add the chopped pearl onion pieces and saute till they turn translucent

Add the bell pepper pieces and saute

Add this to the curd, to which ground paste has been added

Mix well

Raita, garnished with cilantro and pomegranate, served with beet pulav

Note

To preserve the flavor of the Bajji chillies, green chilli hasnt been added while grinding. If you need more spice, you can add 1 

This post first appeared in www.malpatskitchen.com

BEET RAITA, how to make a yummy raita with beets

I have posted several varieties of raitas here
But this raita which I found on my friend @padmabalasubramanian is very very tasty and yummy.Within 2-3 days, I have made this twice. Thanks buddy!

Ingredients

A small beetroot -  peeled, chopped and pressure cooked

Fresh curds - 2 cups

Salt to taste

To grind

Fresh grated coconut - 2 tsps

Green chillies - 2

Hing powder - 1/4 tsp

To garnish

Pomegranate arils

Coriander leaves, chopped

Recipe cuisine: South Indian; Category: Side/accompaniment/lunch/dinner

Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Coconut, green chillies, hing powder and cooked beetroot loaded to the blender jar

and ground to a smooth paste

salt to taste added

fresh curds added 

and whisked well to a smooth mixture

Garnished with chopped cilantro and pomegranate arils

Served with peas pulav and green gram dhal

Notes

*Seasoning 1/2 tsp jeera and a slit green chilli in ghee is optional

This post first appeared in www.malpatskitchen.com

YELLOW PUMPKIN PACHADI , how to make a tangy accompaniment with yellow pumpkin

This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.

Ingredients

Yellow  pumpkin, cubed - 2 cups

Tamarind paste - 1 tbsp

Jaggery - 3 - 4 tsps

Turmeric powder - 1/4 tsp

Salt to taste

To grind

Coconut, grated - 3 tsps

Green chillies - 3-4

Rice flour - 1 tsp

To season

Coconut oil - 2 tsps

Mustard seeds - 1 tsp

Broken red chillies - 2

Curry leaves - a few

Recipe cuisine: South Indian; Category: Side/lunch/dinner

Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel

Pour water till everything is immersed

Close with a lid and cook on slow flames, till the pumpkins are almost cooked

In the meantime, load coconut gratings, rice flour and green chillies into the blender jar

and grind to a smooth paste

Pumpkins are cooked, salt added

Add the ground paste, and mix well, simmer it for 2-3 minutes

Seasoning getting ready

and poured on the pachadi

Yummy pachadi is ready!!!

This post first appeared in www.malpatskitchen.com

BANANA RAITA, how to make banana raita

Do you like dahi puri? Do you like the sweet & salty dahi? Then, you are sure to like this too. A signature raita of my Salem home.....have not seen this raita being made anywhere else....
Please check my other raita varieties....
1. Boondi raita
2. Triveni raita
3. Pineapple-carrot-pomegranate raita
4. Cooked tomato raita
5. Vazhaithandu raita
6. Palak raita

Ingredients

Fresh curds - 1 1/2 cups

Banana, ripe ones - 2, mid sized, cut into roundels

Brown/white sugar - 3 tsps

Salt to taste

To season

Ghee - 1 tsp

Hing powder - 1/4 tsp

Mustard seeds - 3/4 tsp

Green chillies - 2, slit

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 5 mts; Cooking time: 2 mts

Serves 2

Pour the curds into a bowl, whisk well, add the cut bananas

Add sugar and salt to taste

Mix well. Add hing powder on top

In ghee, season mustard seeds and slit green chillies, and pour on top of the hing powder. Mix well.

This raita goes very well with our south indian meal or a north indian pulav.

This post first appeared in www.malpatskitchen.com

WATERMELON RAITA, how to make the cool and crunchy Watermelon raita

Summer is here...and we all know, we have to keep ourselves hydrated...
Watermelon............... the juicy wonder fruit....
helps us hydrate...
prevents Cancer...
Improves heart health...
rich in Lycopene and Vitamin C.....
relieves muscle soreness...
with all these, Watermelon is a low-calorie treat!!!
Combine this with probiotic yogurt, and stay stress-free the whole of  this summer!!!
This raita was made consecutively for 3 days due to popular request at my home!!!
Please check my other raita varieties

Ingredients

Watermelon - 1 big slice

Pomegranate arils - 1/4 cup

Fresh, thick, chilled curds - 2 cups

Mint leaves - 10-12, washed and finely chopped

Chilli powder - a pinch

Hing powder - 1/8 tsp

Salt to taste

To season

Ghee - 1 tsp

Jeera - 3/4 tsp

Recipe Cuisine: Indian; Category: Lunch/dinner/accompaniment

Prep time: 10 mts; Cooking time: 2 mts (for seasoning)

Yields 4 cups of raita

You can see the chopped watermelons, pomegranate arils, chopped mint leaves, chilli powder and salt to taste ..all in a bowl

Add fresh, thick curds to it

Mix well

Hing powder added on top of the raita

Jeera, seasoned in ghee, and poured on top.

Mix well, and serve this raita chilled.......with any kind of  Pulavs or rice varieties

This post first appeared in www.malpatskitchen.com

BOONDI RAITA, how to make boondi raita

A very easy and crunchy raita...first I thought, there is no need to publish a separate post about this raita, but since I had clicked some pictures, I decided to post this too, so that a beginner can also make this with confidence.
Please check my other raitas
Please check my Glossary for any unknown terms

Ingredients

Fresh curds/yogurt - 2 cups, whisked well

Boondi - 1 cup, store bought

Salt to taste

Pomegranate arils - 1/4 cup

Coriander leaves for garnishing

Recipe Cuisine: Indian; Category: Accompaniment/lunch/dinner

Prep time: 5 mts; Cooking time: Nil

Serves 2

To the well whisked curds, add the pomegranate arils

Add salt to taste, add slightly less, since the boondi will also have salt, then refrigerate till the serving time

Just before serving, add the boondis and mix well. Otherwise, the boondis will become very soggy.

Garnish will coriander/cilantro leaves

Serve this cool raita, with steaming hot peas pulav.

This post first appeared in www.malpatskitchen.com