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Fried Onion raita/ Yogurt dipping

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Friedonionraita-2A nice variation of onion raita, a refreshing side dish to go with your spicy food! A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed onion and garlic in yogurt gives great flavor.

I love to include raita in my meal frequently because of the cooling and soothing taste. I include lot of spicy dishes in my everyday meal so I like have some buttermilk (Mint chaas) or some raita or curd rice into my meal frequently. This is one the Indian condiment made with yogurt, chilli and fried onion and seasoned with a few spices and herbs.

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I like to add a green chilli slit or sliced into my raita before serving, it gives nice click. I usually make my raita right before serving and for this fried onion raita, you should surely add the fried onion to the raita right before serving. And whenever I call someone who is not Indian, I make sure I prepare some raita. If they find the food spicy, they can have it with raita. I usually make cucumber raita, carrot raita, cucumber carrot raita, onion raita, onion tomato raita, okra raita, Carrot Ginger Raita, Tomato Garlic Raita, beetroot raita, spinach raita,pumpkin raita. You can pretty much make raita with any fruits and veggies you fancy!

Raita’s or yogurt dipping always goes very well with Biryani. I always make raita for my biryanis, let it be vegetarian or lamb biryani. I like to add them even on my tacos. Or even as a side to spicy snacks & appetizers.

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Fried Onion raita/ Yogurt dipping
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • • Thick Yoghurt – 1 cups (You could use even greek yogurt)
  • • Oil – 2 tsp
  • • Onion – 1 cup, sliced finely
  • • Garlic – 1, Minced
  • • Sugar – a pinch
  • • Ground cumin – ½ tsp
  • • Chaat Masala -1/8 tsp
  • • Salt – 1 tsp
  • • Green chilli – 1 Finely sliced, garnish
  • • Red chilli flakes – ¼ tsp, garnish
  • • Fresh cilantro – 1 tbsp, finely Chopped
Instructions
  1. Take a small pan; add the oil and sliced onion and garlic and roast till caramelized. Add a pinch of sugar for it to get roasted nicely. Keep aside.
  2. And keep aside.
  3. Just before serving, beat the yogurt and add the raosted onion garlic,salt and cumin powder. Mix well.
  4. Garnish with red chilli flakes, chaat masala, sliced green chilli and coriander leaves.
Notes
You can even fry the onion and add to it!
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Serve it chill with some spicy dish like pulao or biryani or with parathas or serve it as a dressing for salad or taco.!

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Carrot Ginger Raita

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This is a unique combo and that Sauteed ginger in yogurt gives great flavor. It has cooling and soothing taste and it is perfect side dish for any biryani recipes like vegetable biryani or lamb biryani. And the ginger us perfect for health.There are countless varieties of raita – Onion raita,cucumber raita,tomato raita, carrot raita, fried onion raita, mint raita, spinach raita and pomegranate raita and so on. Raitas are always a good way to include yogurt in your everyday meal. I like to even have plain yogurt but for many i understand it is really hard. So this is the best way. I know many might think the ginger flavor is overpowering but it is not and lends a fresh aroma to the raita. I always make raita, chill and serve. 
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I have never tried this combo of carrot and ginger. But when i tried this, i was in pure love.
Other raita recipes if you would like to have a look 🙂 – Garlic raita or cucumber carrot raita. 
Vegan Note: You can use soy yogurt instead.
 
 
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Carrot Ginger Raita
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Oil – 2 tsp
  • Carrot – 1 cup, grated finely
  • Ground cumin – ½ tsp
  • Salt – 1 tsp
  • Ginger - 2 inch, minced finely
  • Red chilli flakes – ¼ tsp, garnish
  • Fresh cilantro – 1 tbsp, finely Chopped
  • Yogurt - 1.5 cups
Instructions
  1. Take a small pan; add the oil and ginger and roast till golden.
  2. , In the same pan, add the grated carrot and minced garlic and salt and sauté well. And keep aside.
  3. Combine the yogurt with the sauted carrot ginger and cumin powder. Mix well.
  4. Garnish with red chilli flakes and coriander leaves.
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Raitas are best to have plain or with pulao,veg biryani or shrimp biryani or with parotta or paratha.
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Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

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shmilaMirchKaSalan-18Bell Peppers in spicy peanut sesame gravy.

Salan means gravy here and shimla mirch is bell pepper/capsicum. It taste great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make the mirchi ka salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. You can replace the bell pepper with any vegetable you fancy. This goes great with Biryani recipes. Its light spiced, creamy and tangy! I used different coloured ones to make it more attractive 🙂 You can use the same color. Looks Colorful 😀 right?!

Vegan Note: replace yogurt with coconut milk! 🙂

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Roasted Bell Pepper Gravy / Shimla Mirch ka salan:
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 45 mins
 
Ingredients
  • • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp


    For gravy:
  • • Oil – 1 tbsp
  • • Red chillies – 2 broken roughly
  • • Cumin seeds – 1 tsp
  • • Mustard seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – ½ cup beaten
  • • Bell pepper – 3 medium,Diced ( I used different coloured ones)
Instructions
  1. Heat a tbsp of oil in a pan, when the Bell pepper/ Capsicum are dry, then add them to oil and fry till they look little lighter shade in low to medium flame.
  2. Dry roasts the peanuts in a medium flame. When the peanuts are roasted, add the sesame seeds. When the sesame seeds are golden brown, Add coconut. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. , Now add the oil in the pan and when the oil is hot, add the whole red chillies, and then add mustard seeds. And when the mustard seeds crackle, add fenugreek seeds and cumin seeds.
  4. Now add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and ginger garlic paste and cook to remove the raw smell.
  5. Add the blended mixture, cumin powder, red chilli powder and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for fifteen minutes. Stir in between till the oil oozes out nicely. Add the chopped mint and coriander leaves. Boil for two minutes.
  6. add the beaten yogurt and simmer for another ten minutes. When it oozes out oil again add the roasted capsicum and jaggery to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the chilies.
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Vegan Note: replace yogurt with coconut milk! 🙂

 Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.
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