Zuccini/Courgette raita

I tried making Raita with Zuccini.
Ingredients:

2 tender Zuccinis grated
1 red pepper chopped
1 tsp oil
1/2 tsp mustard
1 tsp cumin
pinch of asafoetida,
1/2 tsp of turmeric
1/2 dry chilli(to taste)
salt to taste
1 tsp chopped fresh coriander.
2 cups plain yoghurt

Method
Heat 1 tsp of oil in a pan and crackle mustard,cumin, asafoetida,turmeric and add chilli.
Add the grated zuccini and the cubed red pepper. saute it on medium heat for 5-7 minutes.
Add salt.
Mix well.
Switch off the stove and let it cool.
once cooled you can add the yoghurt, mix well and garnish it with fresh coriander.
It is very yummy.

Option 2.
Once the veges are cooked, you can grind 1 green chilli, coriander,1 tbsp of grated coconut and add it to the raita.Mix well.
let it cool and mix it with yoghurt.
Garnish it with fresh chopped coriander
It can be eaten with rice or Rotis.

Goose berry pachadi(Nalli chettu)

                              Preparation time: 10 - mins

Ingredients: 

• 4-5 goose berries
• 1.5 tsp of cumin
• 1-5 tsp of pepper or 2 green chillies
• 2tbsp fresh grated coconut.
• 1 cup plain yoghurt
• salt to taste
• Pinch of asafoetida
• 1 tsp oil or ghee.

                                                                               

Preparation Method:

1. Wash the gooseberries and chop them.
2. In a pan add oil or ghee and add cumin pepper an asafoetida and fry until they crackle ,
3. add the  chopped gooseberries and fry for 2-3 minutes.
4. add the coconut and fry for few seconds.
5. Grind them in a mixer.
6. Add salt and mix it with the yoghurt.
7. Pople who like green chillies can use green chillies and coriander leaves instead of pepper.

Bon Appétit.

Onion Sambar.

Cooking time: 30 mins

                                                                                 

Ingredients: 

• 1.5 cups Thur Dhal 
• 5-6 big onions or 250 gms of sambar onions
• 2-3 potatoes
• 2 carrots
• 2 drumsticks(optional)
• 1 green pepper
• Pinch of asafoetida
• 1 tsp Turmeric powder
• 1.5 tsp Rasam powder
• 2-3 tsp of Sambar powder
• 1-1.5 tsp Tamcon-Tamarind extract
• 2-3 tbsp grated coconut 
• 1 tsp Ghee
• 1 tsp mustard
• 1 red chilli
• 15-20 curry leaves

                                                                               

Preparation Method:

1. Pressure cook Thur dhal.
2. Wash and chop the vegetables.
3. In a big sauce pan cook them for 10 minutes .
4. Add Turmeric powder, salt to taste, rasam powder,tamarind concentrate and curry leaves.
5. Add the cooked dhal to the veges and mix well.
6. boil it for another 10 minutes.
7. Add sambar powder and coconut  and boil it for another 5-7 minutes.
8. Crackle mustard with ghee, add asafoetida and the dry red chilli and add it to the sambar.
9. Let it boil for 2-3 minutes.
10. You can eat it with hot rice or hot idlis.

Bon Appétit.

Pumpkin Raita.

                             Preparation time: 10mins

Cooking time: 25 mins

                                                                                 

Ingredients: 

• 300 g Pumpkin.
• 2-3 Green Chillies to taste.
• 2-3 tbsp Fresh coconut grated
• 2-3 tsp Chopped coriander 
• Pinch of  salt
• 0.5 tsp Turmeric powder
• 0.5  tsp Mustard seeds
• 1 tsp Oil
• !  Dry Red Chilli
• Pinch of Asafoetida.
• 1.5 cups of Yoghurt.

                                                                               

Preparation Method:

1. Wash , peel and cut pumpkin into small chunks
2. Add a little water and cook it with  Turmeric and salt,
3. Grind Green chillies, coconut and coriander and add it to the mixture. 
4. Mix well and cook until soft.
5. In a spoon of oil crackle mustard and Asafoetida and dry red chilli.
6. Add it to the cooked pumpkin.
7. Cool it a bit and then add yoghurt,
8. Mix well and serve it with Rice.

link to the photos: Pumpkin Raita Photos

Bon Appétit.

Photos of Pumpkin Raita.

Radish Raita- 2 Methods

Preparation time: 5 mins

Cooking time: 5-7mins

                                                       

Ingredients: 

• 150 gms Radish grated 
• 1.5 cups of plain Yoghurt 
• 0.5 tsp of roasted Cumin Powder 
• 0.5 tsp of roasted Pepper Powder
• salt to taste.
• 1tsp of chopped coriander leaves.

                                                                               

METHOD -1

1. Wash, peel and grate Radish,
2. Add Yoghurt,roasted cumin powder,roasted pepper powder and salt to taste.
3. Mix well.
4. Decorate it with chopped coriander.

METHOD-2

1. Wash Peel and Grate  Radish,
2. Add Yoghurt, salt to taste to the grated radish and mix well.
3. In a pan heat 1 tsp oil and crackle 1 tsp mustard  and a pinch of asafoetida and add it to the yoghurt mixture.
4. Add 1 Green Chilli finely chopped, 1 tsp of finely chopped coriander and 1 tbsp of freshly grated coconut.

Bon Appétit.

TENDER SNAKE GOURD SEEDS AND PULP PACHADI/RAITA/TAMBULI.

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TAMBULI
Ingredients:Pulp and seeds of snake gourd,2 chillies, 2tbsp of coconut,1-2 sprigs of coriander, 1/2 tsp  of mustard,1/2 tsp of cumin,salt to taste.3-4Tbsp of Yoghurt.
In a pan add 1 tsp of oil and crackle mustard and cumin and add the seeds and pulp and saute for 5-6 min and add the chilli coriander and fry for 2-3 min and finally add the coconut.mix well and switch of the heat.Grind it in a mixer ,add salt. when it is cool add yogurt to it.Eat it like raita.