Recipe for Dahi Pudina Chutney

Ingredients:
1/2 cup hara dhaniya (coriander leaves/cilantro)
1/2 cup pudina (mint leaves)
1 small onion
2 green chillies
1 cup curd (dahi/yogurt)
Salt to taste
A pinch of black salt (kala namak)
1/4 tsp roasted cumin powder (bhuna jeera powder)
Method:
1. Hang dahi in a muslin cloth for 15 minutes or put dahi in a strainer with a bowl below. This way you get thick curd.
2. Grind together dhaniya, pudina, onion, green chillies with little water to a paste.
3. Beat dahi till lump free and smooth.
4. Add pudina paste, black salt, cumin powder and salt to hung curd. Mix well to get dahi pudina chutney. Enjoy with your meals.
This dahi poodina chutney can also be called curd chutney.

Boondi Raita Recipe

Ingredients:
• 2 Cups Curd
• 100 Gms Besan Flour
• Oil To Fry
• ½ Tsp Roasted Cumin Powder
• Salt to Taste
• Red Chili Powder to Taste
• Little Garam Masala Powder
• Coriander Leaves
Method:
• Mix water to gram flour well to spreading consistency.
• Add salt and beat till becomes light.
• Heat oil and pass the paste through draining spoon.
• Fry till it turns into golden color.
• Beat the curd.
• Add boondi to curd and mix gently.
• If it is too thick, add little milk and mix it.
• Add salt, cumin powder and chili powder, mix well.
• Sprinkle garam masala and garnish with chopped coriander.
• Place in the refrigerator for 1-2 hours.

Lauki ka Raita

Ingredients:
Bottleguard / Lauki –grated 2 cups
Beaten curd / yoghurt – 4 cups
Roasted cumin seeds powder – ½ tsp
Red chilli powder – ½ tsp
Salt to taste
Fresh coriander – for garnish (finely chopped)

Method:

1. Cook the grated bottle guard in ½ cup water till tender and keep aside for cooling
2. Add this to beaten curd.
3. Add cumin seeds powder, red chilli powder and salt
4. Garnish with coriander before serving
5. Serve this with Indian bread, dry item / any curry item.

Dahi Vada Recipe

Ingredients:

• 3 Cups Fresh Curd   • 1 Cup Urad dal   • 1/4 Cup Moong dal   • Pinch of Asafoetida   • 1 Green Chili (finely chopped)   • 2 tsp Cumin Seed (roasted and grounded)   • 1 tsp Chili Pepper   • 1 tsp Garam Masala    • 6 tsp Sweet Tamarind Chutney   • Coriander leaves (chopped)   • Salt to taste   • Oil to fry

How to make Dahi Bada:

• Wash and soak the two dals overnight in water. • Drain out excess water. • Add asafoetida, salt and green chilli. • Grind to make a thick batter, beat till fluffy. • Now heat oil in a large frying pan. • Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil. • Drop the hot badas in a cold water bowl and leave for about 3-4 minutes. • Take each bada out from water, squeeze and set aside. Now add garam masala, pepper and salt in beaten curd. • Pour curd mixture over badas, placed on a deep bottomed dish. • Sprinkle with roasted cumin powder and chopped coriander leaves. • Dahi Bada is ready to serve with sweet tamarind chutney.

Mixed Fruit Raita Recipe

Ingredients:
• 2 Cups Curd
• 1 Cup Milk
• 4 Bananas
• 1 Pineapple
• 2 Apples
• 1 Mango
• 1 Cup Pomegranate Seeds
• 1 Cup Dry Fruits
• Sugar to Taste
Method:
• Beat curd.
• Cut all fruits in small cubes and add to the curd.
• Mix milk and sugar.
• Add dry fruits.
• Garnish the fruit raita with pomegranate seeds.

Bhindi Raita

Ingredients:
100 gms bhindi ( lady’s fingers) - cut into small pieces

2 cups dahi (curds) – whisked

4 tbsp + 1 tsp oil

Salt to taste

1/4 tsp mustard seeds

1 dry red chilli
Method:

1. Heat 4 tbsp oil in a pan and fry the bhindi. Keep aside.

2. Heat 1 tsp oil in a pan and add mustard seeds and dry red chilli. When they splutter, remove.

3. Add fried bhindi, salt and above tempering of mustard seeds and red chilli to the well beaten curdt. Serve bhindi raita chilled.