Pineapple Raita

Today I am sharing a super simple, quick and refreshing pineapple raita recipe with you to kick off the A Fruit/Veggie a month Event on my blog - RecipeGrabBag originally started by Priya of Mharo Rajasthan's Recipes.

Procedure: To make this raita, mix together 1 cup yoghurt, 1/4 tsp black pepper, 1/4 tsp chaat masala, 1 tsp sugar and salt to taste. Add 8 oz crushed pineapple. mix thoroughly. Garnish with chopped cilantro and a pinch of paprika. Enjoy as a side dish with any meal. Makes a great accompaniment for spicy biryani!

Mulyacha Thecha/Koshimbir (White Radish Salad)

Hello friends, its been quite some time since I posted anything new. Had been really busy on the personal front. Hopefully now I will be able to devote some time to my much neglected blog. Thanks to everyone who expressed concern while I was away.

Today, I am going to share Mulyachi Koshimbir recipe (white radish koshimbir/salad) with you. This is a typical Maharashtrian specialty, exactly the way my mom makes it. I love the way the peppery radish tastes with the cold yogurt and the tempering. Its really simple to make too. 

Soak 1/4th cup chana dal for 1 or 2 hrs and grind it roughly. Grate 1 big radish (white). Mix the radish and chana dal with 1.5 cups yogurt, add some salt and sugar to taste. In a seperate pan, heat 2 tsp oil, add 1 tsp mustard seeds, 1 pinch asofoetida, 1 tsp cumin seeds, 1/2 tsp methi/fenugreek seeds (very important), 1/2 tsp turmeric powder (optional) and 2 green chillies chopped or sliced. Pour the tempering over the radish and yogurt mixture, garnish with cilantro and serve as a side dish with roti/rice.

This is also my entry for Sweet Artichoke's :Veggie/Fruit of the Month Event originally started by Priya. 

I am also sending this for Seduce Your Tastebud's -Flavors Of Maharashtra' event originally started by Naina.

Cucumber, Carrot and Pomegranate Raita or........ Gajrachi (carrot) Koshimbir!!

Whenever I am pressed for time, I turn to make this super quick and easy raita. It is versatile and goes really well any cuisine.

Grate 1 cucumber and 1 carrot. Whisk 1 cup yogurt and add little black pepper, honey and salt to taste. Add the grated veggies and 1/4th cup fresh pomegranate seeds. Garnish with cilantro and serve chilled.

There is also a twist to this raita........... with a slight variation, you can also make Gajrachi (carrot) koshimbir [Maharashtrian salad] :))

You can keep the pomegranate seeds or omit them. Just add salt to the yogurt and add the grated cucumber and carrot. Mix everything together. Take 2 tsp clarified butter/ghee in a pan. Add mustard seeds, after they splutter, add 1/2 tsp asofoetida, 1 tsp cumin seeds and 1 slit green chilly. Pour this over the mixture, garnish with cilantro and serve.

This is my entry for Torview's: Food Palette Red Event.

Lal Bhoplyache Bharit

 Bharit is a typical maharashtrian recipe. You can make bharit with different vegetables like eggplant (vanga) which is more commonly made, or you can make bharit out of padwal (snake gourd), Dudhi bhopla (bottle gourd), and many more veggies.... writing this gives me an idea to start a recipe series on "Maharashtrian Bharit".... lol
To make Lal Bhoplyache bharit (red pumpkin), I peeled and cut a quarter of a pumpkin into small pieces and boiled the pieces in a pot of water (covered) till they were fork tender (if you find this tedious, you can always pressure cook it). Mash the pieces after cooking. When they cool, add 3 tbsp yoghurt, salt to taste and 1 tsp sugar and mix. Keep this aside. You can add a tbsp
peanut powder (optional). In a pan heat 2 tsp ghee. Add 1 tsp jeera (cumin seeds), a pinch of asofoetida, 1/4 tsp fenugreek seeds and 3-4 slit green chillies. Add this tempering to the mashed pumpkin and mix thoroughly. Garnish with cilantro and serve chilled ot at room temperature.
This bharit can be eaten for fasts (upvaas) too. Please leave your comments and suggestions!!

Cucumber and Boondi Raita

 

Raita is an integral part of an Indian meal. Each cuisine has a different version of this condiment. I love to make Cucumber and Boondi raita. It is cooling and refreshing and blends in perfectly with a spicy Indian meal.
Method: Whisk a cup and half of yoghurt till smooth. Add salt as per taste, 1/4 tsp black pepper powder, 1/4 tsp chaat masala, 1/2 cup chopped cucumber, 1/2 cup Boondi and mix. Garnish with chopped cilantro.