Tag Archives: raita

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

BELL PEPPER RAITA (BELL PEPPER IN SPICED YOGHURT)

Remember reading about bell pepper raita a very long time ago. AT the time had not made note of any recipe, but after having tried so many items this raita seemed like an easy one to come up with. Made it simple with minimum ingredients and it turned out tasty too!

This is what you’ll need

Green bell pepper: 3tbsp (finely chopped)

Red bell pepper: 2tbsp (finely chopped)

Dahi (yoghurt): 1 cup

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Whisk the yoghurt along with salt and keep aside.

2. Chop the green chillies.

3. Heat oil in a pan and season with the mustard seeds, cumin seeds, green chillies and hing.

4. Add the finely chopped peppers and fry for a couple of minutes. Remove from heat.

5. When cooled to room temperature add the yoghurt.

6. Serve as an accompaniment with any pulao/ biryani.

Approximate preparation and cooking time: 15 minutes

Serves: 4

 

 

GINGER CUCUMBER RAITA

This is what you’ll need

Cucumber: 1

Green chillies: 2

Yoghurt: ½ cup

Ginger: ½”piece

Coconut: 2tbsps

Mustard seeds: 1tsp

Curry leaves: 7-8

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Grate the cucumber and ginger. Whisk the yoghurt.

2. Coarsely grind the coconut and green chillies.

3. Mix all the ingredients. Heat the oil and add the mustard seeds and curry leaves. Pour on salad.

4. Add salt, mix well and serve.

Approximate preparation and cooking time: 10 minutes

Serves: 4

 

BHINDI PACHADI (OKRA RAITA)

This is what you’ll need

Bhindi: 200gms

Yoghurt: 150gms

Salt to taste

Oil for frying

Let’s get cooking

1. Chop the bhindi into half inch pieces. Rub salt and keep aside.

2. Whisk the yoghurt and keep aside.

3. Heat the oil in a frying pan and deep fry the bhindi.

4. Let it cool and then add it to the whisked yoghurt.

5. Add salt if required and serve chilled.

Approximate preparation and cooking time: 20 minutes.

 

CORN RAITA

This is what you’ll need

Sweet corn: 150gms

Chilli powder: ¼tsp

Yoghurt: 200gms

Roasted cumin powder: ¼tsp

Salt to taste.

Let’s get cooking

1. Whisk the yoghurt in a bowl.

2. Add the rest of the ingredients and serve chilled.

Approximate preparation and cooking time: 10 minutes

 Dietician’s Note

Corn is a low-fat complex carbohydrate, high-fibre, fat-fighting kernel which is hearty and satisfying.

The combination with yoghurt makes it rich in protein too. Skimmed yoghurt can be the options for those on weight reducing diets and diabetics can have this raita in moderation, keeping in mind their blood glucose levels.

PINEAPPLE RAITA

Both my husband and me love pineapple and also relish it in a raita. Had some pineapple at home and thought of making the raita, instead of just eating it as it is, for a change! 🙂

This is what you’ll need

Pineapple: 6-8 slices

Yoghurt: ½ cup

Chaat masala: 1tsp

Sugar: ½tsp

Chilli powder: ½tsp

Pomegranate: To garnish

Salt to taste

Let’s get cooking

1. Chop the pineapple pieces into 1 inch cubes.

2. Whisk the yoghurt and add all the ingredients.

3. Garnish with pomegranate and serve with biryani or pulao.

Approximate preparation and cooking time: 10 minutes

Serves: 4

CUCUMBER RAITA 1

This is what you’ll need

Yoghurt: 1 cup

Cucumber: 1

Mustard powder: 1tsp

Salt to taste

Let’s get cooking

1. Whisk the yoghurt.

2. Add the grated cucumber, salt and mustard powder. Chill until serving time.

3. You can also make this raita with red radish and corn

Dietician’s Note

A recipe with cucumber and yoghurt. Cucumber is low in calories and is good option for dieters. The peel is a good source of dietary fibre that helps reduce constipation and offers some protection against colon cancers.

Cucumbers are low in saturated fat, and very low in cholesterol and sodium again making this a good option for people with hypertension and cardiovascular diseases. It is a very good source of potassium. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium.

The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (Vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumber’s high water content makes it naturally hydrating—a must for glowing skin.

CUCUMBER RAITA 2

This is what you’ll need

Yoghurt: 1 cup

Peanuts: ½ cup

Cucumber: 1

Green chilli: 1

Roasted cumin powder: 1tsp

Salt to taste

Let’s get cooking

1. Grate the cucumber.

2. Powder the peanuts coarsely.

3. Whisk the yoghurt. Chop the green chilli finely.

4. Mix all the ingredients and serve chilled.

 

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