1. Onion Raitha:
Slice onions into thin long pieces. Add little powdered salt & mix well. Keep aside for 1 or 2 hrs. Squeeze out & add beaten thick curds. Take 1 garlic flake & 2 green chillies & crush them into a fine paste. Fry for a minute in little ghee. Add to raitha, mix well & serve or Grind ginger & green chillie alone & mix to raitha.
2. Spinach Raitha:
Chop the spinach as fine as possible. Heat a tsp of oil & fry by sprinkling little water. Cool & grind them into a smooth paste. Beat the curd well. Slice onion & green chillies. Heat ghee & fry garlic, green chillies & onion. Cool & add it to spinach paste with enough salt, sugar & beaten curd. Sprinkle little garam masala powder.
3. Masala Raitha:
Grate carrots & cucumber. Chop green chillies & coriander leaves. Beat curds with salt & little turmeric powder. Heat oil & fry a pinch asafoetida [perungayam] powder & cumin seeds. Add it to curds with a pinch of roasted mustard powder & fenugreek [methi] powder. Mix in grated vegetables & serve.
4. Cucumber Raitha:
Grate cucumber. Squeeze out & add to beaten thick curds. Mix enough salt, chillie powder, cumin powder & finely cut coriander leaves.
5. Cauliflower Raitha:
Grate cauliflower & steam for 5 to 7 mins. Let them become cool. Mince ginger & green chillies. Chop coriander leaves. Add thick beaten curds with enough salt. Mix every thing well & serve chilled.
6. Mint Raitha:
Grind mint leaves into fine paste. Add roasted cumin powder, salt & chillie powder. Beat thick curds till it becomes creamy. Mix every thing together.
7. Alu Raitha:
Boil potatoes, peel & smash or dice finely. Add salt, chillie powder, cumin powder & cut coriander leaves. Mix in thick beaten curds. Chill & serve.
8.[1]. Tomato Raitha:
Beat thick curds till it becomes smooth & creamy. Add finely chopped tomatoes, coriander leaves, sliced green chillies & salt. Chill & serve.
[2]. Tomato Raitha:
Blanch whole tomatoes in hot water for few mins. Peel & chop them finely. Cut green chillies. Finely chop onions & coriander leaves. Heat oil, add mustard seeds, green chillies & then tomatoes. Fry till the moisture is absorbed. Cool & add raw chopped onions, coriander leaves & little garam masala powder. Mix beaten curds before serving.
9. Cabbage Raitha:
Grate cabbage. Finely dice capsicums. Heat oil & fry for 2 to 3 mins. Cool throughly. Add cumin powder, pepper powder & salt. Beat curds till it becomes thick & creamy. Mix every thing together. Garnish with cut coriander leaves. Add resins if desired.
10. Boondhi Raitha:
Beat curds till it becomes thick & creamy. Soak boondhi in water for a minute. Squeeze & add to curds. Add cut green chillies, finely chopped coriander leaves, curry leaves, chillie powder & cumin power.
Boondhi :
This is made out of bengal gram flour which is mixed with little water, salt & chillie powder & deep fried using a special laddle with full of holes on it.
Slice onions into thin long pieces. Add little powdered salt & mix well. Keep aside for 1 or 2 hrs. Squeeze out & add beaten thick curds. Take 1 garlic flake & 2 green chillies & crush them into a fine paste. Fry for a minute in little ghee. Add to raitha, mix well & serve or Grind ginger & green chillie alone & mix to raitha.
2. Spinach Raitha:
Chop the spinach as fine as possible. Heat a tsp of oil & fry by sprinkling little water. Cool & grind them into a smooth paste. Beat the curd well. Slice onion & green chillies. Heat ghee & fry garlic, green chillies & onion. Cool & add it to spinach paste with enough salt, sugar & beaten curd. Sprinkle little garam masala powder.
3. Masala Raitha:
Grate carrots & cucumber. Chop green chillies & coriander leaves. Beat curds with salt & little turmeric powder. Heat oil & fry a pinch asafoetida [perungayam] powder & cumin seeds. Add it to curds with a pinch of roasted mustard powder & fenugreek [methi] powder. Mix in grated vegetables & serve.
4. Cucumber Raitha:
Grate cucumber. Squeeze out & add to beaten thick curds. Mix enough salt, chillie powder, cumin powder & finely cut coriander leaves.
5. Cauliflower Raitha:
Grate cauliflower & steam for 5 to 7 mins. Let them become cool. Mince ginger & green chillies. Chop coriander leaves. Add thick beaten curds with enough salt. Mix every thing well & serve chilled.
6. Mint Raitha:
Grind mint leaves into fine paste. Add roasted cumin powder, salt & chillie powder. Beat thick curds till it becomes creamy. Mix every thing together.
7. Alu Raitha:
Boil potatoes, peel & smash or dice finely. Add salt, chillie powder, cumin powder & cut coriander leaves. Mix in thick beaten curds. Chill & serve.
8.[1]. Tomato Raitha:
Beat thick curds till it becomes smooth & creamy. Add finely chopped tomatoes, coriander leaves, sliced green chillies & salt. Chill & serve.
[2]. Tomato Raitha:
Blanch whole tomatoes in hot water for few mins. Peel & chop them finely. Cut green chillies. Finely chop onions & coriander leaves. Heat oil, add mustard seeds, green chillies & then tomatoes. Fry till the moisture is absorbed. Cool & add raw chopped onions, coriander leaves & little garam masala powder. Mix beaten curds before serving.
9. Cabbage Raitha:
Grate cabbage. Finely dice capsicums. Heat oil & fry for 2 to 3 mins. Cool throughly. Add cumin powder, pepper powder & salt. Beat curds till it becomes thick & creamy. Mix every thing together. Garnish with cut coriander leaves. Add resins if desired.
10. Boondhi Raitha:
Beat curds till it becomes thick & creamy. Soak boondhi in water for a minute. Squeeze & add to curds. Add cut green chillies, finely chopped coriander leaves, curry leaves, chillie powder & cumin power.
Boondhi :
This is made out of bengal gram flour which is mixed with little water, salt & chillie powder & deep fried using a special laddle with full of holes on it.
No comments:
Post a Comment