Category Archives: Raitha Varieties

Garlic Chips Raitha

Garlic Chips Raitha

One of the most finest Raithas, good to eat with any Biriyani, Pulav or any Stuffed Parathas. Give a try. I am sure you will love it.

Ingredients

Whisked thick curds – 2 cups

Nice red tomatoes – 4 ( chopped and blended to a fine paste )

Salt to taste

Sugar – 1 teaspoon

Black salt ( Kaala Namak ) – 3 pinches

Kashmiri chilli powder – 1 teaspoon

Jeera powder – 1 teaspoon

To Season

Ghee – 2 tablespoons

Oil –  1 tablespoon

Jeera – 1 teaspoon

To Garnish 

Garlic flakes – 10 ( peeled, washed, wiped and chopped to little thick slices and fried in oil  to a golden colour with a little crunch. Keep it aside. )

Finely chopped green coriander leaves – little

Method

Heat a pan. Season. Add the blended tomatoes. Fry on sim flame till the raw smell goes. Add the salt to taste, chilli powder, sugar and black salt. Sauté on sim flame for 3 minutes.  Switch off the stove. Transfer the mixture to a bowl. Cool well . Add the whisked curds. Mix well. Just before serving garnish and serve.

Chef’ Tips 

1) Just before serving the Raitha add the Garlic Chips, or else it will become soggy.

2) Use nice, fresh, chilled curds. Whisk the curds and add to get a super texture for your Raitha .

 

 

 

Shimla ( green capsicum ) Baingan ( Brinjal ) Raitha

Shimla Baingan Raitha

A very, very soothing raitha, a great accompaniment to the jack fruit biriyani. Use fresh thick curds. Top with a sprinkle of black pepperpowder and black salt. Wow, just amazing. Enjoy.

Ingredients

Fresh thick curds ( whisked ) – 3 cups

Chopped green capsicum – 1

Grated garlic – 1 flake

Salt to taste

Sugar – 1 teaspoon

To Season 

Oil – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Golden fried ( deep fried ) slices of brinjal – 1 cup

A sprinkle of Coarsely crushed black pepper powder

A sprinkle of black salt

Finely chopped green coriander leaves – little

Method 

Heat a pan. Season. Add the grated garlic and sauté on sim flame for 3 minutes. Add the chopped green capsicum. Sauté on sim flame for 3 minutes. Add salt to taste. Add the sugar and switch off the stove. Cool well. Take a bowl. Add the capsicum mix, whisked thick curds. Mix well. Garnish and serve at once.

Chef’s Tips

1) Always whisk the curds for the Raitha.

2) Just before serving the raitha add the deep fried brinjal slices. Do not add the deep fried brinjal slices earlier. The raitha will discolour.

3) This Raitha will also go well with any stuffed parathas, hot puris , phulkas and jeera rice.

Mint Raisin Raitha

Mint Raisin Raitha

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An excellent accompaniment to the Utsav Biriyani. The deep fried raisins was just perfect. Mint powder imparted it ‘s own flavour. I have used thick, whisked curds for that little extra touch.

Ingredients

Whisked very thick curds – 2 cups

Deep, golden fried raisins – 2 tablespoons

Salt to taste

Sugar – 1 teaspoon

To Grind To A Fine Paste

Grated coconut – 2 tablespoons

Chopped green chilli – 1

Chopped garlic – 1 flake

Jeera – 1/2 teaspoon

Chopped ginger – 1 teaspoon

Water – 3 tablespoons

To Garnish

Mint powder – 1 teaspoon

Black salt – 3 pinches

Golden fried raisins – little

Method

Take a big bowl. Add the above mentioned ingredients, the ground paste and mix well. Garnish and serve with Utsav Biriyani.

Chef s  Tips

1) Soak the raisins in hot water for 20 minutes. Cover and leave it . Drain, wipe and then deep fry. They will be soft.

2) Mint powder is available in all big super markets. If you cannot find them, can use little chopped  fresh mint leaves.

3) During summer, buy mint leaves, wash, clean, wipe well and sundry till crisp. Store in an airtight container and use whenever you want.

4) Use a nice big towel to dry the mint leaves.

 

 

 

Maagi Shunti Pachchadi

Mango Ginger Raitha

Mango ginger is called Mangai Inji in Tamil and Maagi Shunti in Kannada. A really, really refreshing Raitha for the mouth. You will also definitely enjoy this pachchadi. A very simple recipe just for you.

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Ingredients

Peeled and thinly sliced pieces of mango ginger – 3 tablespoons

Whisked thick curds – 2 cups

De -seeded and chopped tomatoes – 1 cup

Finely chopped green chilli -1

Salt to taste

Sugar – 1 teaspoon

To Garnish

Finely chopped pieces of spring onion greens – little

Method

Take a big bowl. Mix in all the above mentioned ingredients.Garnish. Chill and serve.

Chef’s Tips

1)Mango ginger lends a punch to this dish.

2) Always whisk the curds before adding ,as it will give a uniform feel.

A Perfect Sunday Lunch

Hubli Special Chutney Bath

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From long time, I’ve been wanting to post this recipe, which is a super duper hit in my home. I thank my friend Priya Rao who lives in Hubli for sharing this recipe. Mango ginger (maagi shunti) raitha is a great accompaniment to this dish. Do give a try. A perfect Sunday lunch .

Ingredients

Cooked raw rice – 1/2 cup

Cooked Basmathi rice – 1/2 cup

Carrots – (sliced ) (boiled) – 1/4 cup

Beans – ( chopped ) (boiled) – 1/4 cup

Green peas – ( boiled) – 1  handful

Oil – 1 tablespoon

Ghee – 2 tablespoons

Salt to taste

Grind to a fine paste( chutney) with little water

Turmeric powder – 1pinch

Small onions – 6

Grated coconut – 2tablespoons

Green chilli – 2

Ginger – a small piece

Garlic – 4 pods

Chopped green coriander leaves –  1/2  cup

Chopped mint leaves – 1 table spoon

Cardamom – 1

Clove – 1

Cinnamon – 1 small piece

Saunf ( aniseed)  – 1 pinch

Jeera ( cumin seeds ) – 2 pinches

To  Garnish

Deep fried ( to a golden colour)  cubes of brinjal and potato – 2  table spoons each

Golden fried cashew halves – 2 tablespoons

Lemon juice – 1 tablespoon

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Method

Heat a big pan. Add oil and ghee. First fry the chutney on sim flame for 5minutes, till the raw smell goes. Then add both the cooked rice, boiled vegetables, salt to taste and mix gently. Leave it on sim flame for 3 minutes. Switch off the stove. Garnish. Mix. Serve hot with mango ginger raitha and chips.

Chef’s Tips

1) For best results, use minimum quantity of spices.